There was a slight amount of drama (and by that I mean Parker) going on at our house last night with it being the “night before school starts.” Braydon and Taylor were doing their best to convince Parker that middle school is so much better than elementary school. Unfortunately, they did not succeed and the tears kept coming and coming. I really, really hope Parker survives today.
So enough about school starting, let’s talk food. We are HUGE peanut butter fans at our house. We go through the stuff like it’s water. It’s kind of like chocolate chips, when my supply gets low, I panic.
This Peanut Butter Torte is the latest PB dessert to appear on our table. It got rave reviews from all of us. Now the long instructions may look a wee bit daunting, but don’t let them scare you off. This really is simple to make and actually doesn’t take that long. I actually made my crust and set it aside and went to make the filling and found that I was out of whipping cream. I didn’t want to run to the store, so I put the crust in the fridge until the next day and it was great. In fact, it was really nice to just worry about making the filling that day.
This is smooth, light and creamy and so, so delicious. It’s not too sweet and the dark chocolate ganache is so good with the peanut butter filling. If you are a chocolate and peanut butter lover then you really need to try this. You won’t be sorry you did.
- 2 Tbsp. honey-roasted peanuts
- 1/2 cup brown sugar
- 1/2 cup flour
- 2 Tbsp. cocoa
- 1/4 cup butter , softened
- 2 tsp. unflavored gelatin (1 envelope)
- 1/4 cup plus 2 tablespoons cold water
- 1 cup creamy peanut butter
- 1 pkg. (8 oz) cream cheese, softened
- 3 cups heaving whipping cream
- 1 1/2 cups powdered sugar
- 2 Tbsp. corn syrup
- 4 (1-ounce) squares semisweet chocolate, chopped
- 1/4 cup plus 2 Tbsp. heavy cream
Preheat oven to 350 degrees. Invert bottom of a springform pan (this makes it easier to remove from the pan). Lock side of pan. Lightly spray with nonstick spray. Set aside.
In the bowl of a food processor, pulse the peanuts with brown sugar until finely chopped. Add flour, cocoa, and butter, pulsing just until dough begins to come together. Press dough evenly into bottom of springform pan. Prick with a fork all over.
Bake for 12-15 minutes, or until dry to the touch. Remove from oven and set aside to cool completely.
In a 1 1/2 quart heavy saucepan, sprinkle gelatin over cold water and let stand until softened, about 5 minutes. Heat gelatin mixture over low heat, stirring just until gelatin is melted, about 2 minutes. Add peanut butter, whisking until combined; remove from heat and add cream cheese and mix with a hand mixer on medium speed until smooth. Set aside.
In a medium bowl, combine the 3 cups cream and powdered sugar. Beat with an electric mixer until soft peaks form. Add 1/3 of the whipped cream to peanut butter mixture, mix until combined then fold in remaining whipped cream until well combined.
Spoon filling onto prepared crust, cover and refrigerate at least 4 hours or overnight.
In a small heavy saucepan, bring the 1/4 cup plus 2 Tbsp. cream and corn syrup to a simmer, remove from heat. Add chocolate and let stand for 1 minute, then gently whisk until completely melted and smooth. Let cool, stirring occasionally, about 20 minutes.
Run a warm thin knife around the inside of the springform pan, then remove the side. Spread chocolate mixture on top , allowing excess ganache to drip down the sides. Store, covered tightly, in fridge.
Don't let the long directions scare you away from making this. I know they look daunting, but I promise, this is really so simple and can be made in steps a head of time. You can make the peanut butter layer the day before and stick it in your fridge. You can even make the crust ahead and then keep it covered in your fridge.
Recipe Source: Southern Favorites Cooking Magazine October 2010
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