Sweets

Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans.

In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside.

In a small bowl, mix together water and instant espresso coffee. Set aside.

In a mixing bowl with paddle attachment, mix together eggs, milk, yogurt and pure vanilla extract until well combined. Add half of the flour mixture for a minute, then add the remaining mixture and mix until just combined. Stir in the espresso water.

Pour the batter into two cake pans. Bake for about 30-35 minutes, or until inserted toothpick comes out clean. Cool on wire racks for 10 minutes. Then remove the cakes from the pan and cool completely.

For the mousse filling: In a small bowl, dissolve cocoa powder and instant espresso powder in a hot water.

In a double boiler, melt chocolate chips until nice and smooth. Remove from heat and cool slightly.

In a mixing bowl with whisk attachment, whip the heavy cream with the sugar until hard peaks form.

Stir in the cocoa mixture and Nutella into the melted chocolate. Add half of the whipped cream and fold everything together. Fold in the remaining whipped cream until no white streaks remain. Refrigerate until the cake is cooled completely.

To assemble the cake, slice the cakes horizontally into two equal layers, using a long serrated knife.

Put the first cake layer into a springform pan and spread about a little less than 1/3 of the mousse filling. Then put the next layer of the cake and spread the mousse and so on until the cake is built. Make sure to leave a bit of mousse to cover the top of the cake. A very thin layer of mousse on top is all you need. Refrigerate the cake for at least 2 hours or overnight.

Once the cake is cooled, make the chocolate ganache. In a small saucepan, bring heavy cream to a simmer. Do not boil. Pour hot cream over chocolate chips, and let it sit for 2 minutes. Then mix well until smooth for couple minutes. Stir in butter to add some shine.

Remove the springform sides. Pour the ganache over the cake while the ganache is still runny, if you want smooth glaze. Or, you can let it cool and thicken a little bit to spread as a frosting.

Bake the empty pie shell according to directions.

In a small bowl, place the confectioner's sugar and peanut butter. Cut sugar into peanut butter with a fork until the mixture is crumbly. Place half of the peanut butter mixture in the bottom of the baked pie shell and reserve the remainder.

In a large saucepot, place the egg yolks, milk, 2/3 cup sugar, vanilla, salt, and cornstarch. Cook over medium to medium-low heat until thick, stirring constantly. Pour over peanut butter in pie crust.

Beat egg whites until foamy and then add sugar. Continue beating until soft peaks form. Spread over the top of the pie, being careful to seal it at the edges. Sprinkle the remainder of the peanut butter crumble over the top of the pie.

Bake peanut butter pie at 325 for 30 minutes. Refrigerate for several hours before serving.