A dessert in keeping with the season

IN SUMMER, I PREFER lighter desserts.

Baked cheesecakes with three or four blocks of cream cheese or a dessert with 27 ounces of chocolate seem excessive. I cobbled this together: Peanut Butter Mousse Torte.

Peanut Butter Mousse Torte

Base: 1/2 cup butter, softened 1 cup brown sugar 1 egg 1/2 cup cocoa 1 tsp. vanilla 1/2 cup flour Pinch salt Peanut Butter Layer; 1– 250 gr. cream cheese, softened 3/4 cup icing sugar 3/4 cup peanut butter 4 cups whipped cream (already whipped) 1/2 cup coarsely grated chocolate Chocolate Mousse: 1/2 cup whipping cream 1 cup semi-sweet chocolate chips 2 tsp. unflavoured gelatine 1/4 cup cold water 1/2 cup sour cream 2 cups whipped cream (already whipped)

Prepare a 10” springform pan by putting a sheet of parchment paper on the bottom.

For the base, cream butter, brown sugar and egg until light.

Add rest of ingredients, mix until combined. Spread batter into springform pan.

Bake at 350º F for 15-20 minutes until set in the middle. Cool base completely. For peanut butter layer, beat cream cheese and icing sugar until light. Add peanut butter, mix. Gently fold in whipped cream and grated chocolate.

Spread over base in spring-form pan.

Refrigerate while you make the mousse. Chocolate Mousse: Heat 1/2 cup cream and chocolate chips in microwave just until melted.

Meanwhile, sprinkle gelatine over cold water in a small microwaveable dish.

Set gelatine aside to soften, then heat it for a few seconds to melt.

Add gelatine to chocolate mixture and let it cool, but not set.

When cool, fold in sour cream and whipped cream gently.

Spread over peanut butter layer in spring-form pan.

Refrigerate until firm, a few hours or overnight.

To serve, carefully run a knife around the torte in the pan.

Loosen sides and remove.

Remove parchment and slide torte onto a serving platter.

Garnish with additional whipped cream and chocolate as desired.