Caramel Popcorn Cake in a Jar
This single-serve dessert, bursting with chocolate and peanut flavour, is a deconstructed version of our popular caramel popcorn cake recipe.
Ingredients
- 1 tsp gelatin
- 2 tbsp (30 ml) cold water
- 4 oz (115 g) white chocolate, chopped
- 2 cups (500 ml) 35% cream
- 1/4 cup (60 ml) creamy peanut butter
- 3/4 cup (115 g) unbleached all-purpose flour
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1 egg
- 1/2 cup (105 g) sugar
- 1/2 tsp (2.5 ml) vanilla
- 3 tbsp (45 ml) canola oil
- 1/3 cup (75 ml) milk
- 4 oz (115 g) milk chocolate, chopped
- 1/4 cup (60 ml) creamy peanut butter
- 1 tsp gelatin
- 2 tbsp (30 ml) cold water
- 6 oz (170 g) dark chocolate, chopped
- 1/4 cup (55 g) sugar
- 1 tsp cornstarch
- 4 egg yolks
- 1 cup (250 ml) milk
- 1 cup (250 ml) 35% cream
- 1/4 cup (60 ml) salted butter caramel, homemade or store-bought
- Caramel peanut popcorn, homemade or store-bought, for serving
Instructions
- In a small bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes.
- Place the chocolate in another bowl.
- In a small pot, bring the cream to a boil. Add the gelatin and whisk until completely dissolved. Pour over the chocolate and let sit for 1 minute without stirring. Whisk until smooth. Add the peanut butter and transfer to another bowl. Cover with plastic wrap directly on the surface of the cream and refrigerate for 8 hours. This step can be done up to 3 days in advance.
This single-serve dessert, bursting with chocolate and peanut flavour, is a deconstructed version of our popular caramel popcorn cake recipe.