TWD – Peanut Butter Torte

6 May

I was so excited when I saw that this recipe was chosen.  I  big puffy heart chocolate and peanut butter together.  I knew I would looove this recipe, so I wasted no time making it.  (I made it last Monday, the same day it was announced. 🙂 

Peanut Butter Torte

1 ¼ c. finely chopped salted peanuts (for the filling, crunch and topping)

2 teaspoons sugar

½ teaspoon instant espresso powder (or finely ground instant coffee) (I omitted this)

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

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 use Skippy) I used Jif Crunchy

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.

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.

Mousse Setting Up

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.

Chocolate Shavings

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.

So mine isn’t quite as pretty as Dorie’s, but it was delicious!



(I got to work this morning 20 minutes early to write this up.  But we just had 24 people come in to test [they are here 20 minutes before we officially open], so there goes my early morning peace and quiet).  I am so sorry my blogging has been lacking.  Work should be slowing down shortly so I can blog more frequently.

Make sure to look at all the other TWD members as they made this wonderful dessert also.


9 Responses to “TWD – Peanut Butter Torte”

  1. Rebecca May 6, 2008 at 8:37 AM #

    Oh, I love the filling in that next-to-last picture. Looks delicious! And I can’t believe you made it last Monday. You’ve put us all to shame!

  2. Christine May 6, 2008 at 12:21 PM #

    Your torte looks amazing! The last pic with the ganache and the filling, the filling came perfect! Good job

  3. CB May 6, 2008 at 1:27 PM #

    You are what I call a Dorie-ista overachiever…. making it on Monday after it was posted. damn girl. Makes me feel like a huge slacker. LOL. Torte looks tasty! Great job!
    Clara @ I♥food4thought

  4. Ulrike aka ostwestwind May 6, 2008 at 1:38 PM #

    Glad to hear that you loved it!

  5. beth May 6, 2008 at 8:13 PM #

    it looks awesome! great job 🙂

  6. Heather May 6, 2008 at 9:10 PM #

    Great job! Looks delicious!

  7. kdgreen May 6, 2008 at 11:05 PM #

    Your torte looks great but I got a little sad when I saw your cake plate. I used to have a similar one — it was a wedding gift — and I used it ALL the time. then my older son shattered it going for an unauthorized piece of cake. I still miss it!

  8. Karen May 7, 2008 at 6:14 AM #

    Haha, you really didn’t waste any time making it. Great pics, especially the second to last. nice job!

  9. Melissa May 8, 2008 at 2:06 PM #

    The cake plate is beautiful!!!

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