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Saturday, March 17, 2012

THE Torte.

I'm cleaning out my email boxes (I have lots of those) and I came across one recipe that I have been looking for EVERYWHERE. I made it for a baby shower (for a baby who's now 4) and I haven't been able to find it since. It was most everyone at the shower asked for the recipe and it was gone within a few minutes. So I FINALLY found it and thought I'd blog it so I never have to loose it again. Of course it's filled with alllll healthy stuff ;)

Peanut Butter Torte
1 c. finely chopped salted peanuts
2 teaspoons sugar
∏ teaspoon instant espresso powder --I x'd this I don't do espresso
1 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
2c. mini chocolate chips
24 Oreo cookies, finely crumbed or ground in a food processor or blender
 stick <4 tablespoons> unsalted butter, melted and cooled
Small pinch of salt
2  c. heavy cream
1  c confectioners sugar, sifted
12 ounces cream cheese, at room temperature
1  c salted peanut butter  crunchy or smooth
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 1 cup of the chopped peanuts, the sugar, espresso powder, cinnamon, nutmeg and chocolate chips 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 . 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 1 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 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, π 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 ∏ 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 ∏ 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.

I promise it's delicious. These directions might not make sense but it gives you the general idea haha. I have to leave soon so I don't have time to fix it sorry.

Hey look at that, I found a picture of it online!! But my recipe is a bit different but it looks like this.



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