Peanut Butter Torte

Another post I’ve been meaning to write is for the TWD Peanut Butter Torte.  This torte sounds absolutely over the top.  Peanut butter.  Chocolate.  Cream cheese…what’s not to like.  Well, I personally did not really enjoy this recipe.  I thought it was too sweet, you know, the kind of sweet that leaves a film in your mouth that can only be removed with milk.  The recipe also says that it is supposed to make 6-8 servings for a full size.  I quarted the recipe and my husband and I both agreed that the quartered recipe is 4 servings.  I will say that this does come together rather easily, and I did enjoy the Oreo crust.  I just didn’t really care for the filling.  I could have easily done without the cinnamon, nutmeg and espresso powder.  Those flavors completely overpowered the peanut butter flavor in my opinion.  If you feel like really sweet desserts though, feel free to try it.  I think a peanut butter ice cream placed in the Oreo crust would be much better.

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Maybe it would be prettier if I actually had a mini springform pan, but oh well, the mini casserole dish worked well.

Recipe (From: Baking: From my home to yours by Dorie Greenspan)

3/4 cup finely chopped salted peanuts

2 tsp sugar

1/2 tsp instant espresso powder

1/4 tsp cinnamon

pinch of nutmeg

1/2 cup mini chocolate chips

24 Oreo cookies, finely crumbled or ground in a food processor

1/2 stick unsalted butter, melted and cooled

Pinch of salt

2  cups heavy cream

1 1/4 cup confectioners’ sugar

12 oz cream cheese at room temp

1 1/2 cups salted peanut butter (not natural)

2 Tbsp whole milk

Preheat the oven to 350degrees.  Grease a 9″ springform pan and place it on a baking sheet.  Toss 1/2 cup of the chopped peanuts, sugar, espresso powder, cinnamon, nutmeg and chocolate chips in a small bowl.  Set aside.

Put the Oreo crumbs, melted butter and salt in another bowl and stir with a fork just until the crumbs are moistened.  Press the crumbs evenly over the bottom and up the sides of the springform pan.  Freeze crust for 10 minutes, the bake it for 10minutes.  Cool completely before filling.

For the filling:  Working with a stand mixer fitted with the whisk attachment, whip 2 cups of the cream until it holds medium peaks.  Beat in 1/4 cup confectioners’ sugar and whip until the cream hold medium-firm peaks.  Scrape the cream into a bowl and refrigerate until needed.

Using a stand mixer again fitted with the paddle attachment, beat the cream cheese with the remaining 1 cup confectioners’ sugar on medium until the cream cheese is satiny smooth.  Beat in the peanut butter and 1/4cup of the chopped peanuts and the milk.  Using a 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 gently fold in the remaining whipped cream. 

Scrape the mousse 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.

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