{"id":114,"date":"2008-05-05T21:32:58","date_gmt":"2008-05-06T03:32:58","guid":{"rendered":"https:\/\/www.thepickyapple.com\/blog\/?p=114"},"modified":"2009-09-21T20:49:26","modified_gmt":"2009-09-22T02:49:26","slug":"peanut-butter-torte","status":"publish","type":"post","link":"https:\/\/www.thepickyapple.com\/blog\/2008\/05\/05\/peanut-butter-torte\/","title":{"rendered":"Peanut Butter Torte"},"content":{"rendered":"

I haven’t been able to particpate in Tuesdays With Dorie<\/a> the last couple of weeks, so I was extra excited to see this week’s recipe was Peanut Butter Torte, selected by Elizabeth of Ugg Smell Food<\/a>. Excellent choice, Elizabeth! This recipe was easy to put together and looked very impressive. The Picky Apple unknowingly consumed the peanut butter I purchased for this recipe (he loves PB sandwiches), so I wound up using about two thirds of the peanut butter called for in the recipe. It still turned out great, and there was plenty<\/em> of peanut butter flavor. My only teeny tiny issue was with the Oreo cookie crust: there wasn’t quite enough of it as written. I would have had the perfect amount if I had doubled the crust. Regardless, this was another winning recipe from Dorie Greenspan! Be sure to check out all the other beautiful tortes at TWD<\/a>!<\/p>\n

\"\"<\/a><\/p>\n

Peanut Butter Torte<\/h4>\n

Ingredients:<\/p>\n

1 \u00c2\u00bc c. finely chopped salted peanuts (for the filling, crunch and topping)
\n2 teaspoons sugar
\n\u00c2\u00bd teaspoon instant espresso powder (or finely ground instant coffee)
\n\u00c2\u00bc teaspoon ground cinnamon
\nPinch of freshly grated nutmeg
\n\u00c2\u00bd c. mini chocolate chips (or finely chopped semi sweet chocolate)
\n24 Oreo cookies, finely crumbed or ground in a food processor or blender
\n\u00c2\u00bd stick (4 tablespoons) unsalted butter, melted and cooled
\nSmall pinch of salt
\n2 \u00c2\u00bd c. heavy cream
\n1 \u00c2\u00bc c confectioners\u00e2\u20ac\u2122 sugar, sifted
\n12 ounces cream cheese, at room temperature
\n1 \u00c2\u00bd c salted peanut butter \u00e2\u20ac\u201c crunchy or smooth (not natural; I use Skippy)
\n2 tablespoons whole milk
\n4 ounces bittersweet chocolate finely chopped<\/p>\n

Getting ready: center a rack in the oven and preheat the oven to 350\u00c2\u00b0F. Butter a 9-inch Springform pan and place it on a baking sheet lined with parchment or a silicone mat. Toss \u00c2\u00bd 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.<\/p>\n

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 \u00c2\u00bc cup of the confectioners\u00e2\u20ac\u2122 sugar and whip until the cream holds medium-firm peaks. Crape the cream into a bowl and refrigerate until needed.<\/p>\n

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\u00e2\u20ac\u2122 sugar on medium speed until the cream cheese is satiny smooth. Beat in the peanut butter, \u00c2\u00bc 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.<\/p>\n

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 \u00c2\u00bd 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 \u00c2\u00bd cup peanuts over the top and chill to set the topping, about 20 minutes.<\/p>\n

When the ganache is firm, remove the sides of the Springform pan; it\u00e2\u20ac\u2122s 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.<\/p>\n

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I haven’t been able to particpate in Tuesdays With Dorie the last couple of weeks, so I was extra excited to see this week’s recipe was Peanut Butter Torte, selected by Elizabeth of Ugg Smell Food. Excellent choice, Elizabeth! This recipe was easy to put together and looked very impressive. The Picky Apple unknowingly consumed […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20,48],"tags":[],"class_list":["post-114","post","type-post","status-publish","format-standard","hentry","category-dessert","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts\/114","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/comments?post=114"}],"version-history":[{"count":1,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts\/114\/revisions"}],"predecessor-version":[{"id":362,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts\/114\/revisions\/362"}],"wp:attachment":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/media?parent=114"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/categories?post=114"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/tags?post=114"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}