Chocolate Peanut Butter Pound Cake

Ingredients

400 gr powdered sugar
180 ml creamy peanut butter
30 ml creamy peanut butter
170 ml cream cheese
45 ml whipping cream
2 egg whites
400 ml whipping cream
65 gr sugar
250 gr bittersweet chocolate
1 1/2 instant espresso powder
38 ml water
3 egg yolks
70 gr butter
140 gr semisweet chocolate
3/8 raspberry

Instructions

Fresh Mint Sprigs *Can use semisweet chocolate, chopped ~--------------------------------------------------------------------~-PEANUT BUTTER MOUSSE Line 6-cup loaf pan with foil. Mix together 1.5 cups sugar, peanut butter and cream cheese in large bowl until smooth. Mix in cream. Beat egg whites in medium bowl until soft peaks form. Gradually add remaining two third c. sugar and beat until stiff and shiny. Fold whites into peanut butter mixture in 2 additions. Tilt prepared pan lengthwise at 45 degree angle. Spoon in peanut butter mousse and smooth top. (Mousse will form triangle down length of pan.) Set