I had to make a fabulous cake for my Mother’s B day, I didn’t want to bake. What I found was beyond good and is nos my excuse for my pants not fitting the rest of the summer. There really is no way to describe it other and completely delicious. This recipe is adapted and I did make changes to it only out of necessity. I used a 12″ round spring form pan and subbed the mini chocolate chips for 12 Reese peanut butter cups. I didn’t have the espresso powder so I also ommited that but beside that I pretty much followed it verbatim. I put my adjustments in purple next tot he ingredients but the method was the exact same. Chocolate Peanut Butter Torte – Dorie Greenspan. Adapted from Annie’s eats blog. Don’t let this picture fool you this cake was Gigantic, I just chose a small piece, and the photo was taken in a hotel room.
Chocolate Peanut Butter Torte
For the crust:
32 Oreo cookies, finely processed into crumbs ( I used a whole box of Oreo crumbs AND 1/2 cup of butter)
5 1/3 tbsp. unsalted butter, melted and cooled
Small pinch of salt
For the crunch:
1 1/4 cups salted peanuts, finely chopped, divided (for the filling, crunch and topping)
1/2 cup mini chocolate chips (I omitted this and used 3 pkgs of Reese cups, 12 cups roughly chopped)
2 tsp. sugar
1/2 tsp. espresso powder (I omitted this as well)
1/4 tsp. ground cinnamon
Dash of ground nutmeg
For the filling:
2 cups heavy cream ( I used 1+1/2 cups for the filling)
1 1/4 cups confectioners’ sugar, sifted
12 oz. cream cheese, at room temperature ( I used 2 blocks of cream cheese)
1 1/2 cups creamy peanut butter (not natural) ( I used 1 cup)
2 tbsp. whole milk
For the topping:
1/2 cup heavy cream
4 oz. bittersweet chocolate, finely chopped ( I used semi-sweet chocolate chips)
To make the crust, preheat the oven to 350 degrees F. Butter a 9-inch springform pan and place it on a baking sheet. Combine the Oreo crumbs, melted butter and salt in a small bowl. Toss with a fork to moisten all of the crumbs. Press into a thin layer covering the bottom and sides of the springform pan. Freeze the crust for 10 minutes. Bake in the preheated oven for 10 minutes, then transfer to a wire rack and let cool completely before filling.
To make the crunch, in another small bowl combine 1/2 cup of the chopped peanuts, mini chocolate chips, sugar, espresso powder, cinnamon and nutmeg. Toss with a fork to mix and set aside.
To prepare the filling, in the bowl of a stand mixer fitted with the whisk attachment, whip 2 cups of the cream until it holds medium peaks. Beat in 1/4 cup of confectioners’ sugar and whip until the cream holds medium-firm peaks. Scrape the cream into a separate bowl and refrigerate until needed.
Wipe out (do not wash) the mixer bowl, replace the whisk with the paddle attachment, and beat the cream cheese with the remaining 1 cup of confectioners’ sugar on medium speed until the cream cheese is satiny smooth. Beat in the peanut butter, whole milk, and 1/4 cup of the chopped peanuts until well combined.
Using a large rubber spatula, gently stir in about 1/4 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 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.
To finish the torte, put the chopped chocolate in a heatproof bowl set 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 1/2 cup of cream to a full boil. Pour the cream over the chocolate and, working with a rubber spatula, very gently stir together until the ganache is completely blended and smooth.
Pour the ganache over the torte, smoothing with a metal icing spatula. Scatter the remaining peanuts over the top and chill to set the topping, at least 20 minutes. When the ganache is firm, remove the sides of the springform pan. Refrigerate until ready to serve.