Tuesday, May 6, 2008

TWD-Peanut Butter Torte

Updated below:I have made this, but it is still sitting in my fridge. The ganache has not been made yet...but will made when I get home from work in a couple of hours. Until then........

:)


This week, Elizabeth with Ugg Smell Food chose the recipe for the week. This was one of the many recipes that I wanted to put to the top of the list to make out of "the book." The crust was simple to put together, as well as the peanut butter mousse filling.

I have to say that I wasn't crazy about it. But, when I really think about it, I had cut myself a big, huge piece and it is really rich....I probably would love it as a mini.

Next weeks recipe comes from Di at Dianne's dishes, and she has chosen Florida pie! I haven't even looked at the recipe yet, but I am guessing that it involves key limes? We shall see!! Don't forget the TWD chicks!


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 Spring form 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. Crape 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’ 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 Spring form 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.

15 comments:

Melissa said...

Yes it is extremely rich!!!

annmartina said...

I just finished a slice of my torte, but your photos make my mouth water all over again.

Gigi said...
This comment has been removed by the author.
Gigi said...

I am craving peanut butter and chocolate after seeing all these wonderful TWD tortes. You did an amazing job on yours.

Gretchen Noelle said...

It was very rich, wasn't it? You did a terrific job with it though!

C.L. said...

gorgeous!

lemontartlet said...

Try freezing the torte, it's really surprising the difference it makes in richness. Yours looks very gracefull, but your baking always looks the best!

Jeanine said...

Oh wow, now that makes my mouth water! Peanut butter & chocolate, how can you go wrong? :) Love the pic too, great job!

CB said...

Your photo makes me droool! Great job!
Clara @ I♥food4thought

Dianne said...

I didn't think it was that rich, but I'm weird like that. Things other people think are rich don't strike me that way and then something I think is rich most other people do not. I'm just strange I guess. hehe :)

jj said...

This does sound rich, but very good! Your pictures are wonderful and make it look very tempting.

Christine said...

This pie was very rich and delicious! Your photos are beautiful!

CupCakeGirl said...

That looks like a piece of peanut butter heaven!

Jaime said...

i agree, smaller is better w/this very rich torte! it looks beautiful, the ganache is nice and thick!

Shopping Blog said...

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Tuesday, May 6, 2008

TWD-Peanut Butter Torte

Updated below:I have made this, but it is still sitting in my fridge. The ganache has not been made yet...but will made when I get home from work in a couple of hours. Until then........

:)


This week, Elizabeth with Ugg Smell Food chose the recipe for the week. This was one of the many recipes that I wanted to put to the top of the list to make out of "the book." The crust was simple to put together, as well as the peanut butter mousse filling.

I have to say that I wasn't crazy about it. But, when I really think about it, I had cut myself a big, huge piece and it is really rich....I probably would love it as a mini.

Next weeks recipe comes from Di at Dianne's dishes, and she has chosen Florida pie! I haven't even looked at the recipe yet, but I am guessing that it involves key limes? We shall see!! Don't forget the TWD chicks!


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 Spring form 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. Crape 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’ 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 Spring form 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.

15 comments:

Melissa said...

Yes it is extremely rich!!!

annmartina said...

I just finished a slice of my torte, but your photos make my mouth water all over again.

Gigi said...
This comment has been removed by the author.
Gigi said...

I am craving peanut butter and chocolate after seeing all these wonderful TWD tortes. You did an amazing job on yours.

Gretchen Noelle said...

It was very rich, wasn't it? You did a terrific job with it though!

C.L. said...

gorgeous!

lemontartlet said...

Try freezing the torte, it's really surprising the difference it makes in richness. Yours looks very gracefull, but your baking always looks the best!

Jeanine said...

Oh wow, now that makes my mouth water! Peanut butter & chocolate, how can you go wrong? :) Love the pic too, great job!

CB said...

Your photo makes me droool! Great job!
Clara @ I♥food4thought

Dianne said...

I didn't think it was that rich, but I'm weird like that. Things other people think are rich don't strike me that way and then something I think is rich most other people do not. I'm just strange I guess. hehe :)

jj said...

This does sound rich, but very good! Your pictures are wonderful and make it look very tempting.

Christine said...

This pie was very rich and delicious! Your photos are beautiful!

CupCakeGirl said...

That looks like a piece of peanut butter heaven!

Jaime said...

i agree, smaller is better w/this very rich torte! it looks beautiful, the ganache is nice and thick!

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