Wednesday, May 7, 2008

TWD: Peanut Butter Torte

edited: We just dug into this at work and it got rave reviews. I still think I prefer the creamy texture of the storebought pie - I would do this again, but leave out the chunky bits in the middle. I have two mini-spring form pans at home and I think I will do the ganache for them. This is definalty something that I would do for a holds up well and looks great.

Elizabeth from Ugg Smell Food chose Peanut Butter Torte.

I loved this recipe. Even though I messed up at a couple point none of the steps were extremely hard, I just need to pay more attention. When I was whipping the cream I was supposed to stop when it got to medium-firm peaks, but accidently beat it until it was the texture of Cool Whip. Also when I was beating the cream cheese/peanut butter mixture it kind-of got a curdled look to it, but I was extremely relieved when I added the milk and it smoothed out. I chose to make one pie and had enough left for two mini springform pans. I took the pie to work today and I will report back what my work-mates said. It is going to be a tough review because we tend to buy a peanut butter pie from a local restaurant for birthdays that everyone raves about.....we shall see.

Peanut Butter Torte: 1 ¼ c. finely chopped salted peanuts (for the filling, crunch and topping)2 teaspoons sugar½ teaspoon instant espresso powder (or finely ground instant coffee)¼ teaspoon ground cinnamonPinch of freshly grated nutmeg½ c. mini chocolate chips (or finely chopped semi sweet chocolate)24 Oreo cookies, finely crumbed or ground in a food processor or blender½ stick (4 tablespoons) unsalted butter, melted and cooledSmall pinch of salt2 ½ c. heavy cream1 ¼ c confectioners’ sugar, sifted12 ounces cream cheese, at room temperature1 ½ c salted peanut butter – crunchy or smooth (not natural; I use Skippy)2 tablespoons whole milk4 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.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. Crape 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.


Anonymous said...

Sounds like you did a great job!

CB said...

So glad your CWs liked it! Great job!
Clara @ I♥food4thought

PheMom said...

So glad they all liked it! It is definately the kind of dessert to share. Great job!

kim said...

nice job on the torte! looks yummy and i'm glad everyone liked it :)

Jaime said...

looks great! i kind of agree that it would be better w/o the chunks in the middle.... it was still delicious anyway though :)