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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

 

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Comments

  1. Fabulous interpretation! I love the idea of using peanutbutter cookies in the base. I was not overly fond of the oreo cookie base and actually it didn’t work well for me, my fault completely. I will make this again though, except next time I will use a different cookie for the base. you are so right in saying it’s rich! But, wow, what a delicious creation. Your’s looks absolutely wonderful! Well done!

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  2. Gorgeous! I agree that it was incrediby rich. I can’t believe that Dorie said it was feed 6-8 people! I am now afraid of her friends! Great job!

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  5. What a lucky husband! I have to admit pb & chocolate is one of my favorite combos too, though I am willing to experiment. 🙂

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  7. ooooh! I love your tortes! After I tried it, I wish I remembered to omit the spices. I wasn’t too keen on the flavor when the DB tart came around. But, it was all yummy, nonetheless! Lucky hubby to have such a fabulous chica to bake for him! 🙂

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  8. My husband would definitely eat that too. he would like that much better than my macarons, no doubt about it! Decadent to say the least!

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  12. love the smaller size (note to self: please go bakeshop shopping!) your photos look amazing, this torte looks delish! the poured ganache is just classically beautiful!

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  19. This is something my husband would love to eat too!
    To be honest, all of us here would love it!
    Hoping this comment works this time…:)

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  21. It worked! I took the url of my website off & that made it work. Hmmm…maybe it doesn’t accept blogspot url’s ?
    Anyway, I’m glad I can comment on your beautiful works of art now!

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  22. Oh that just looks so yummy and delicious! It almost looks like one of those ice cream cone drumsticks we used to get as kids!

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  25. I love the tall cylinder idea and using the pb cookie base. The spices in it were faint, but I would probably leave it out next time anyway. Great job!

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  28. I’ve said it before, but I’ll say it again – your husband has great taste, haha. Gotta love the classic chocolate & peanut butter combination!!

    That torte is positively breathtaking – my jaw dropped when I saw it!!

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  33. Wow, they look amazing! I love the photos (as usual…. I love looking your site). I like the idea of taking the peanuts out of the filling… I might do that next time. Great job, glad your hubby liked it!

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  36. Gorgeous – I love these little mini versions. What a great idea to use peanut butter cookies in the crust. I agree that this dessert was incredibly rich. I think we got about 16 servings out of ours!

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  37. I often look at the picture of this in the book and I read over the ingredients and I contemplate making it but haven’t done so yet. Yours looks awesome!

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  42. I showed my daughter the picture of your gorgeous torte and she said, “Mom, please don’t make it. I have to fit in my wedding dress!”

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  48. how is it that you make all these fabulous things and your husband won’t eat them?? better for his physique, i guess. love those tall tortes with the ganache dripping down the sides!

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

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  60. 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!

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

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  66. 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.

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  69. 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!

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  73. 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!

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  75. 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!

    Reply

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

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  77. 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 🙂

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  78. 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!

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  82. 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!

    Reply

  85. 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

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  93. 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.

    Reply

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