Tuesday, May 6, 2008

TWD - Peanut Butter Torte

I'm back! After a two week hiatus from my weekly bake-n-blog group, Tuesdays with Dorie, I'm back with a completed recipe and am ready to share. This week's recipe was chosen by Ugg Smell Food and boy did she pick a yummy one.

A few adaptions on the torte - I used a peanut/pecan mix for my nuts as I found them pre-hopped that way and I didn't feel like chopping up a ton of nuts. I also used semisweet chocolate for the ganache rather than bittersweet, like Dorie suggested. (She does love the bittersweet, doesn't she!?)

I can't decide which part I like best, the crumbly Oreo cookie crust, the fluffy peanut butter middle, or the gooey ganache topping with crunch. I think I may have to try another piece before I can vote!

The torte whipped up super easy and looked so pretty! Due to some upcoming construction my four person department just moved into a shared space with a hodge podge of other departments and let me just say, I think I made a few friends today when I walked in with the tasty treat.

Recipe by Dorie, pictures from my kitchen!

Peanut Butter Torte
1 ¼ c. finely chopped salted peanuts (I used a peanut/pecan mix)
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 ( I used 28)
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 used Jif)
2 tablespoons whole milk ( I used 2%)
4 ounces bittersweet chocolate finely chopped (semisweet)

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.

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. 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’ 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 Springform 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.

Hubby gave an A-. He said it would only be an A if it had ice cream in it!


noskos said...

Yummy looking torte!! You can always freeze it for your hubby!

Rebecca said...

Welcome back! Good call replacing the bittersweet chocolate. It had a funny twang to it.

Rebecca said...

Welcome back! Good call replacing the bittersweet chocolate. It had a funny twang to it.

Cheryl said...

Very pretty! Glad you enjoyed it!

Marie said...

Fabulous looking torte. I was not a fan of the crust myself, but I could have eaten the filling for England!

Engineer Baker said...

Good idea to replace the bittersweet chocolate - even with 60% mine was too much. It looks beautiful!

Annemarie said...

Well done and welcome back!!

Melissa said...

Love the step by step pics. It almost looks like an ice cream cake doesn't it?

MrsBethorama said...

Looks awesome! I think the crust was my favorite part. Great idea on switching the bittersweet chocolate, I wish I had :)

Anonymous said...

I like the composition of the picture where you are sprinkling the nuts on the top of the torte.

Heather said...

Great job! Looks delicious! Welcome back!

Anonymous said...

I covet your tangerine kitchen aid. oh, and your torte looks great too!

Gretchen Noelle said...

Lovely looking torte! How wonderful that you could use it to make new friends! :)

zebe912 said...

I REALLY want to eat this! I don't supposed that TWD has alternative bakers that have figured out how to make this one wheat and sugar/splenda free...Oh how I hope so!

Anne said...

Looks wonderful!

Shari said...

I love your photos of the process. Great job!