Peanut Butter Crunch Cake | The Cooking World

Ingredients

• 70 g (2 cups) puffed rice
• 35 g (2 tablespoons) light corn syrup
• 18 g (1 tablespoon plus 3/4 teaspoon) granulated Sugar
• 70 g (2 1/2 ounces) milk chocolate or dark chocolate
• 11 g (1 tablespoon plus 1/2 teaspoon) unflavoured powder gelatine
• 55 g (1/4 cup) cold water
• 160 g (2/3 cup) whole milk
• 100 g egg yolks (5 large)
• 100 g (1/2 cup) white granulated sugar
• 225 g (1 cup) creamy peanut butter
• 400 g (1 2/3 cups) whipping cream
• 220 g (3/4 cup plus 3 tablespoons) whipping cream
• 45 g (3 tablespoons) whole milk
• 220 g (7 1/4 ounces) semisweet or bittersweet dark chocolate*, chopped
• 45 g (1 1/2 tablespoons) unsalted butter, at room temperature