Finally, Something My Husband Will Eat…

“What is the stuff in the fridge that looks like raw cookie dough?” My husband asked with hopeful anticipation.
“It’s a Peanut Butter Torte…you’ll like it.”
And with that my husband finally got to eat something he liked…peanut butter and chocolate.
As you can see from the pictures I changed mine up a bit. First off I did not use Oreo cookies like the recipe called for, I used Mother’s Peanut Butter Gauchos…I was going for more peanut butter than chocolate on this one. I also omitted the cinnamon, nutmeg and chopped peanuts on the inside of this dish because I knew my hubby would not be going for that. And for presentation I did a couple smaller ones in mini spring forms but the one you are seeing was made using a cylinder.
The Peanut Butter Torte chosen by Elizabeth of Ugg Smell Food is extremely easy and other than the refrigeration time can be put together fairly quickly. This dessert is very rich. I really could only eat a few bites each time I went to eat it. And you know if I think it is rich, it is rich! :)
Be sure to check out the other TWD Peanut Butter Tortes.

Peanut Butter Chocolate Chip Torte
¼ cup unsalted peanuts
½ c. mini chocolate chips (or finely chopped semi sweet chocolate)
24 Mother’s Peanut Butter Gaucho 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¢â¬â„¢ sugar, sifted
12 ounces cream cheese, at room temperature
1 ½ c salted peanut butter ¢â¬â€œ No surprise…I used Jif
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.
Put the Peanut Butter Gaucho 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¢â¬â„¢ sugar and whip until the cream holds medium-firm peaks. Scrape the cream into a bowl and refrigerate until needed.
Wipe out (do not 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¢â¬â„¢ sugar on medium speed until the cream cheese is satiny smooth. Beat in the peanut butter, 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. Fold in the mini chocolate chips.
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¢â¬â„¢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.

Source: Adapted from Baking From My Home To Yours by Dorie Greenspan

 

Comments

  1. As always, your creation is beautiful! Aren’t picky husbands the greatest?! Ha! This was a combo my picky husband would eat too.

  2. This looks divine…something else to make…and eat!

    j

  3. Your presentation = gorgeous!!!

  4. ooohhh loving the idea of pb cookie crust. The dripping chocolate off the sides just adds to the drama of this dessert. Great job!
    Clara @ I♥food4thought

  5. love your version of the torte – you didn’t say – how did your husband like it? :)

  6. Your torte looks so regal! It’s beautiful. Oh, and your husband sounds an awful lot like mine :-)

  7. I have to admit that your blog is one that I always check with anticipation on Tuesday. Amazing and beautiful!

  8. Looks wonderful! My husband is a picky eater too…

  9. Great idea to use peanut butter cookies for the crust. I also love the smaller version of the torte. Great job!

  10. Oh my goodness, this looks really rich! I love how tall the cylinder-ed torte looks. And what a great idea for the peanut butter cookie crust!

  11. Your cylinder torte is just a wonderful presentation. The ganache looks like it wants you to try and catch a drop. Fabulous.

  12. Gorgeous! I love the mini version of this torte. It looks so fancy. I’m glad your hubs enjoyed this one.

  13. If your hubby wouldn’t eat this, I would start to worry about him!
    Beautiful photos!

  14. I absoulutely LOVE the cylinder shape…it looks like a fancy, plated restaurant dessert. Perfect!!!!!!

  15. That is out of sight beautiful Peabody!
    You say it’s rich, I’m comfortable that it’s really rich!

  16. Oh my gosh..my list of ‘must have pans’ is growing by the MINUTE as I surf these sites. LOVE the cylinder…!! I did individual springforms too.

  17. Wow I can fell my arteries furring up by just looking at it. So wrong but sooooo good. Wonderful picture by the way.

  18. I think the whole neighborhood would be after these! Delicious!

  19. Peanut Butter Gauchos for the crust sounds good. I love how your torte looks like a tower with the yummy drips of chocolate on the sides. Amazing!

  20. You made it EXACTLY how I would love it. Absolutely beautiful!

  21. amazing! Can you tell us more about the cylinders…

  22. I am starving now thanks to this post.
    This torte looks INCREDIBLE!
    I love the one in the cylinder!

  23. OK so i spent a while trying to find a cylinder pan for this dessert next time, what exactly did you use?? i’m at a loss!

  24. What an impressive tower- I really like the presentation!

  25. twinmom says:

    If your husband likes PB & chocolate, he would LOOOOVE the cookies that I have made about 5 batches of in the last few weeks. (even sold some, tee hee) Milk chocolate peanut butter sandwich cookies. They are to die for. I really didn’t know if I was going to like the milk chocolate, but it works in these cookies. I am about to have one for dessert… right now. Let me know if you would like the recipe. Have a great day!

  26. Amazing presentation! Love the cylinder effect!
    I’ll have to get me one of those babies!
    Looks luscious too. Glad your husband loved it.

  27. Oh my, what a picture – off to look at Baking, if I didn’t already have it this picture would lead me to clicking the button :)

  28. I love the change with the peanut butter crust! You can never have TOO much peanut butter! I also love your presentation and how you made it into a smaller version! Simply Gorgeous!

  29. daniel says:

    who doesnt love the idea of all that peanut butter

  30. Sounds so good! Yummy!

  31. Holy……! I mean salivating here Peabody! So want a taste!

  32. Oh man, I’m only starting to find all these Peanut Butter Torte posts and I am drooling over them. These are the most unique ones I found and I love your idea of maximizing the peanut butter content =). I would love some of this right now and perfect timing too because it’s allllmost midnight!

  33. Looks amazing! Do you keep it in the refrigerator just like that?! I’d be curious too! :)

  34. Is there one left for me?

  35. This sounds like the delicious thing I had last week at a restaurant and can’t get out of my head. I’m pretty sure I need to make this tomorrow

  36. With those ingredients it can only be delicious! Congratulations, you have a great blog.

  37. Your presentation of the torte is fantastic. A true feast for the eyes.

  38. Wowser. As soon as I get my kitchen back, I am SO making that. And eating it, obvy… ;-)

  39. Sin on a plate, that’s what this is…… I love the individual portion.

  40. Beautiful presentation! When I make this I will have to keep the idea in mind about using peanut butter cookie crumbs instead.

  41. Gorgeous! I love the idea of a peanut butter crust.

  42. That’s one towering cylinder of decadence!

  43. JElizabeth says:

    these look so cute. i love everything small and tasty. how did you make the torte into a cylinder? please tell me the equipment you used for the tasty delight.

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