I've had my eye on this recipe for quite sometime. Unfortunately, since my husband does not like peanut butter desserts, I just knew that if I made this torte I would end up eating way too much of it myself. Luckily, I had a fun ladies-only potluck to attend so I decided to give this a try. The peanut butter mousse was light and fluffy and oh so rich at the same time. This is a decadent dessert and will make peanut butter fans swoon.
PEANUT BUTTER TORTE
Adapted slightly from Dorie Greenspan - Baking: From My Home to Yours
1 1/4 cups finely chopped salted peanuts (for the filling, crunch and
2 teaspoons sugar
instant espresso powder (or finely ground instant coffee)
1/2 cup mini
chocolate chips (or finely chopped semi sweet chocolate)
cookies, finely crumbed or ground in a food processor or blender
5 tablespoons unsalted butter, melted
Small pinch of salt
2 1/2 cups heavy cream
1 1/4 cups confectioners’
12 ounces cream cheese, at room temperature
1 1/2 cups
salted peanut butter – crunchy or smooth (not natural)
2 tablespoons whole milk
bittersweet chocolate finely chopped
1. 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.
2. Toss 1/2 cup
of the chopped peanuts, the sugar, espresso powder, and
chocolate chops together in a small bowl. Set aside.
3. 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.
crust for 10 minutes, then transfer it to a rack and let it cool
completely before filling.
4. 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 1/4 cup of the
confectioners’ sugar and whip until the cream holds medium-firm peaks.
Scrape the cream into a bowl and refrigerate until needed.
5. 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, 1/4 cup of the chopped peanuts, and the milk.
6. 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 chocolate chip mixture, then gingerly fold in the
remaining whipped cream.
7. Scrape the mousse 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.
8. 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 1/2 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. (My ganache was really runny so I let it sit for a while until it thickened). Pour the ganache over the torte, smoothing it with a metal icing
spatula. Scatter the remaining 1/2 cup peanuts over the top and chill to
set the topping, about 20 minutes.
9. 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.