Caramel Popcorn Cake in a Jar

Preparation

• Peanut Butter Whipped Cream

  • 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.

• Vanilla Cake

  • Meanwhile, with the rack in the middle position, preheat the oven to 350°F (180°C). Generously butter an 18-cavity mini muffin tin.
  • In a bowl, combine the flour, baking powder and salt.
  • In another bowl, whisk the egg, sugar and vanilla with an electric mixer for 5 minutes or until the mixture is pale. Drizzle in the oil while whisking. With the machine on low speed, add the dry ingredients, alternating with the milk, until smooth. The batter will be runny. With a 1-tbsp (15 ml) ice cream scoop, spoon the batter into the muffin tin.
  • Bake for 12 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Let cool completely before unmoulding. Keep 12 small cakes for assembling this recipe and set 6 aside for another use (they can be frozen at this stage).

• Peanut Butter Meltaways

  • Line an 8-inch (20 cm) square pan with a strip of parchment paper, letting it hang over two sides.
  • Place the chocolate in a bowl and melt in the microwave oven or over a double boiler. Add the peanut butter. Spread out in the prepared pan. Refrigerate for 30 minutes or until firm. Run the blade of a knife between the meltaways and the side of the pan. Lift the meltaways from the pan using the parchment paper. With a 2-inch (5 cm) round cookie cutter, cut out 12 circles. Refrigerate until ready to use.

• Chocolate Crémeux

  • 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 off the heat, whisk together the sugar and cornstarch. Add the egg yolks and mix well. Add the milk and cream. Bring to a boil over medium heat, stirring constantly and scraping the bottom and sides of the pot, until thickened. Add the gelatin and stir until completely dissolved.
  • Pour over the chocolate and let sit for 2 minutes without stirring. Whisk until smooth and creamy.
  • Pour the chocolate crémeux into twelve 1-cup (250 ml) jars. Place a vanilla cake in each jar, pushing down until the top of the cake is at the same level as the chocolate cream. Top with a peanut butter meltaway. Cover and refrigerate for at least 2 hours. The jars can be chilled at this point for up to 3 days.

• Assembly

  • Place 1 tsp (5 ml) of the caramel over the centre of the peanut butter meltaways in each jar.
  • With an electric mixer, whisk the peanut butter whipped cream until slightly firm peaks form. It is important not to over whip the cream or it will become gritty. Transfer to a pastry bag fitted with a fluted tip.
  • Garnish each jar with whipped cream roses. Top with caramel peanut popcorn and serve.