« PASTICCIO DI RISO | Main | SUNDAY SALAD SAMPLERS WEEK #7 - ROASTED CORN AND WILD RICE SALAD »

PEANUT BUTTER TORTE

Peanut%20Butter%20Torte.JPG

Saturday I was attending a baby shower for a friend of mine, and I was also bringing the cake. I knew she liked peanut butter and chocolate, so I decided to make a recipe that I had seen in my cookbook "Baking with Dorie" by Dorie Greenspan. How could you go wrong with a combination of peanut butter, whipping cream, cream cheese, chocolate, and oreo cookies? Well, you can't. This was a really good torte. Very (no, EXTREMELY) rich, so you'll just want a small piece. The recipe says it serves 6-8, but I think you can very easily serve 12. The torte is easy to make-it's an oreo cookie crust, the filling is like a peanut butter mousse, and it's topped with a chocolate ganache. My photos don't do it justice, but it is very impressive-looking. Not like home-made, but like you picked it up from the fancy bakery.

This keeps in the refrigerator for a couple of days. Just make sure you don't set it out too much before you serve it. I found that it gets too soft very quickly.

Peanut%20Butter%20Torte%20closeup.JPG

Peanut Butter Torte

1 ¼ c. finely chopped salted peanuts (for the filling, crunch and topping)
2 teaspoons sugar
½ teaspoon instant espresso powder (or finely ground instant coffee)
¼ teaspoon ground cinnamon
Pinch of freshly grated nutmeg
½ c. mini chocolate chips (or finely chopped semi sweet chocolate)
24 Oreo cookies, finely crumbed or ground in a food processor or blender
½ stick (4 tablespoons) unsalted butter, melted and cooled
Small pinch of salt
2 ½ c. heavy cream
1 ¼ c confectioners’ sugar, sifted
12 ounces cream cheese, at room temperature
1 ½ c salted peanut butter – crunchy or smooth (not natural; I use Skippy)
2 tablespoons whole milk
4 ounces bittersweet chocolate finely chopped

Getting ready: center a rack in the oven and preheat the oven to 350°F. Butter a 9-inch Springform pan and place it on a baking sheet lined with parchment or a silicone mat.

Toss ½ cup of the chopped peanuts, the sugar, espresso powder, cinnamon, nutmeg and chocolate chops together in a small bowl. Set aside.

Put the Oreo crumbs, melted butter and salt in another small bowl and stir with a fork just until crumbs are moistened. Press the crumbs evenly over the bottom and up the sides of the spring form pan (they should go up about 2 inches on the sides). Freeze the crust for 10 minutes.

Bake the crust for 10 minutes, then transfer it to a rack and let it cool completely before filling.

Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, whip 2 cups of the cream until it holds medium peaks. Beat in ¼ cup of the confectioners’ sugar and whip until the cream holds medium-firm peaks. Scrape the cream into a bowl and refrigerate until needed.

Wipe out (no need to wash) the bowl, fit the stand mixer with the paddle attachment if you have one, or continue with the hand mixer, and beat the cream cheese with the remaining 1 cup confectioners’ sugar on medium speed until the cream cheese is satiny smooth. Beat in the peanut butter, ¼ cup of the chopped peanuts and the milk.

Using a large rubber spatula, gently stir in about one quarter of the whipped cream, just to lighten the mousse. Still working with the spatula, stir in the crunchy peanut mixture, then gingerly fold in the remaining whipped cream.

Scrape the mouse into the crust, mounding and smoothing the top. Refrigerate for at least 4 hours, or overnight; cover with plastic wrap as soon as the mousse firms.

To Finish The Torte: put the chopped chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Leave the bowl over the water just until the chocolate softens and starts to melt, about 3 minutes; remove the bowl from the saucepan.

Bring the remaining ½ cup cream to a full boil. Pour the cream over the chocolate and , working with a a rubber spatula, very gently stir together until the ganache is completely blended and glossy.

Pour the ganache over the torte, smoothing it with a metal icing spatula. Scatter the remaining ½ cup peanuts over the top and chill to set the topping, about 20 minutes.

When the ganache is firm, remove the sides of the Springform pan; it’s easiest to warm the pan with a hairdryer, and then remove the sides, but you can also wrap a kitchen towel damped with hot water around the pan and leave it there for 10 seconds.

Refrigerate until ready to serve.


Comments (4)

Marcia:

I love looking at your desserts, especially since I am seriously reducing my sugar/flour intake in preparation for the cruise and summer wedding, sigh.

Palma:

OMG, I hope Brad doesn't see this before we leave for Italy. Good luck with the foot surgery!

nancyhol:

Chocolate and peanut butter - two of my favorite things!

It looks and sounds delicious!

This would be VERY popular in our house as Paul is a peanut butter FIEND! It looks delicious - thanks.

Post a comment

(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)


This page contains a single entry from the blog posted on June 4, 2009 8:22 AM.

The previous post in this blog was PASTICCIO DI RISO.

The next post in this blog is SUNDAY SALAD SAMPLERS WEEK #7 - ROASTED CORN AND WILD RICE SALAD.

Many more can be found on the main index page or by looking through the archives.

Powered by
Movable Type 3.33
© 2008 - 2014 Slow Travel