amazing cake recipes

Chocolate Peanut Butter Torte

(click here for printable version)
Crust:
32 Oreo cookies, finely processed into crumbs
5 1/3 tbsp butter, melted and cooled
Small pinch of salt

Crunch:
1/2 cup salted peanuts, finely chopped
1/2 cup mini chocolate chips
2 tsp sugar
1/4 tsp ground cinnamon
Dash of ground nutmeg

Filling:
2 cups heavy cream
1 1/2 cups powdered sugar, sifted
12 oz. cream cheese, at room temperature
1 1/2 cups creamy peanut butter (not natural)
2 tbsp whole milk
1/4 cup salted peanuts, finely chopped

Topping:
1/2 cup heavy cream
4 oz. bittersweet chocolate, finely chopped
1/2 cup  salted peanuts, finely chopped

1. To make the crust, preheat the oven to 350° F. Butter a 9-inch springform pan and place it on a baking sheet. Combine the Oreo crumbs, melted butter and salt in a small bowl. Toss with a fork to moisten all of the crumbs. Press into a thin layer covering the bottom and sides of the springform pan. Freeze the crust for 10 minutes. Bake in the preheated oven for 10 minutes, then transfer to a wire rack and cool completely before filling.

2. To make the crunch, in another small bowl combine the 1/2 cup chopped peanuts, mini chocolate chips, sugar, cinnamon and nutmeg. Toss with a fork to mix and set aside.

3. To prepare the filling, in the bowl of a stand mixer fitted with the whisk attachment, whip 2 cups of the cream until it holds medium peaks. Beat in 1/4 cup powdered sugar and whip until the cream holds medium-firm peaks. Scrape the cream into a separate bowl and refrigerate until needed.

4. Wipe out, but do not wash the mixer bowl, replace the whisk with the paddle attachment, and beat the cream cheese with the remaining 1 cup powdered sugar on medium speed until the cream cheese is completely smooth. Beat in peanut butter, whole milk, and 1/4 cup chopped peanuts until well combined.

5. Using a large rubber spatula, gently stir in about 1/4 of the whipped cream just to lighten the mousse. Still working with the spatula, stir in the crunchy peanut mixture, then carefully fold in the remaining whipped cream. 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.

6. To finish the torte, put the chopped chocolate in a heatproof bowl set 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 1/2 cup of cream to a full boil. Pour the cream over the chocolate and, using a rubber spatula, very gently stir together until the ganache is completely blended and smooth.

7. Pour the ganache over the torte, smoothing with a metal icing spatula. Scatter the peanuts over the top and chill to set the topping, at least 20 minutes. When the ganache is firm, remove the sides of the springform pan. Refrigerate until ready to serve. Enjoy!

Source: Annie's Eats