This past Monday (Memorial Day) was our middle son’s 14th birthday.
The weather has been so beautiful these past couple of days that we just couldn’t resist a trip to the beach. We decided to get an early start and headed out knowing that it was probably going to get crowded later in the day.
Our first stop was Bonjour for breakfast, the birthday boy ordered french toast, my husband and his brothers all went with the ham, cheese and mushroom omelette, and I ordered the salmon crepes. Everything was delicious!
After breakfast, we drove a couple of miles down to the beach. The boys tossed around the football for a bit, we tried playing badminton but it was just too windy. I layed out on the beach and read a little while the boys braved the very cold Pacific – BRRRR. The only way I was going in was in a full wet suit.
Some people made sure they got the full beach experience, including bathing in what felt like ice cold water to me.
Later in the day we headed back home and rested a little then we washed up and got ready for dinner. The birthday boy chose our favorite local Sushi restaurant.
Everyone chose their favorites which included a rainbow roll, fresh oysters, a couple of snow drop rolls, seared ahi tuna, and an albacore garlic roll that was fantastic!
Once we were done with dinner, they dimmed the lights and brought out a softball sized Green Tea Mochi Ice Cream which was gone in a flash!
After dinner we headed back home, sang Happy Birthday and ended the evening with a small slice of Peanut Butter Extravaganza Cake.
The birthday boy’s favorite candy bar happens to be Butterfinger so while flipping through my cookbooks trying to decide what type of cake to make him, I came across “Peanut Butter Mousse with Milk Chocolate Chantilly, Peanut Brittle, and Chocolate Cake” in The Modern Cafe by Francisco J. Migoya and said aha! This is it!
I switched it up a little and kind of pieced together my own version of this amazing cake.
Peanut Butter Mousse
adapted from Stephanie’s Kitchen
3 ounces cream cheese, at room temperature
1 cup confectioners’ sugar
1/4 cup milk
3/4 cups creamy peanut butter
2 cups heavy cream(cold)
1 tablespoons vanilla extract
In a bowl combine the heavy cream and vanilla with a hand mixer whip until stiff peaks form. Place in the refrigerator while you move on to the next step to keep the whipped cream chilled.
In a bowl combine the cream cheese, sugar, milk and peanut butter. With a hand mixer beat until smooth and creamy.
Place a 9″ x 6″ round ring mold over a sheet pan lined with plastic wrap. Pipe the chilled mousse into the mold and smooth top with an off-set spatula and freeze.
Refrigerate until very cold.
Milk Chocolate Chantilly
adapted from The Modern cafe by Francisco J. Migoya
500 g heavy cream
160 g milk chocolate
Bring the heavy cream to a boil Pour over the chocolate blend until uniform then refrigerate. Once chocolate is cool enough beat until stiff peaks are formed. Pipe whipped cream into 9″ ring frame (I didn’t have a second ring frame so I used my 9″ tart pan which has a removable bottom), then top with chopped pieces of homemade butterfinger carefully pressing them down into the chantilly level off with an off-set spatula if necessary and freeze at least 4 hours or overnight.
Here’s the recipe for the Homemade Butterfinger Candy
Chocolate Cupcakes Cake
adapted from A Year In Chocolate by Jacques Torres
3 1/2 ounces unsweetened chocolate, chopped
2 tablespoons dutch-processed cocoa powder
1 1/4 cups boiling water
2 cups cake flour, sifted
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter
1 1/2 cups light brown sugar
3 large eggs, at room temperature
1/2 cup sour cream
2 teaspoons vanilla extract
In a bowl combine the chopped chocolate and the cocoa powder. Pour the boiling water and whisk until smooth. Set aside to cool at room temperature.
Preheat oven to 350 degrees F. Line a baking sheet with silpat or parchment paper.
In a bowl sift together flour, baking soda, baking powder, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until light and fluffy about 3 minutes.
Add the brown sugar and continue to beat until fluffy. Add the eggs one at a time, and continue to beat just until incorporated.
Reduce the speed to low and beat in the sour cream, and vanilla until blended.
Add the sifted flour and melted chocolate mixture in thirds alternating each one and beating only until combined.
Pour cake batter onto the prepared baking sheet and bake for about 17 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove pan from the oven and place over wire rack to cool. Cake can be frozen once cooled.
1/2 cup melted/tempered milk chocolate
When ready to assemble, remove the peanut butter mousse and the chocolate chantilly round from the freezer.
Place the frozen chocolate chantilly round on top of the peanut butter mousse with the candy pieces facing the mousse. (I made mine the other way around, but I think this would work even better)
Using the same size ring mold cut out a piece of the sheet cake and brush the top with tempered chocolate to create a thin layer. Then place the chocolate covered side of the cake facing the chantilly. This is will act as a bonding agent between the chantilly and the cake. Press the cake into the mold to avoid any air pockets and return to freezer.
When ready to serve allow cake to thaw out in the refrigerator for about 1 hour. Place your serving platter over the cake and flip, the ring should slide off easily.
Final note, the birthday boy loved his cake! As did everyone else…