Theres been a blogging group that I've really been wanting to join for awhile now. Tuesdays with Dorie. You have to have a book to join this group, and I didn't have the book; Till now. I finally got the book so that I could finally join the group, and I didn't hesitate to join.
It was actually kind of funny. Before I saw what the next challenge was, I looked threw the book to see what all recipes there was. And one of them that really shout out to me was the Peanut Butter Torte. It was just beautiful, and sounded, as well as looked, unbelievable. I knew that I wanted to make it soon; And who knew that'd it'd be one of the first things that'd I'd bake!
This weeks challenge was the Peanut Butter Torte. I knew that I was going to love this because, I mean, come on. It's peanut butter! One of those things that make you happy and certainly bring bake being a kid.
I really liked the crust for this. An Oreo crust is my favorite kind of crust to have on an cake, cheesecake, or anything else that has a crust. I was kind of unsure as to if it'd pair will with the peanut butter. I didn't really think that'd be that good together. But they were! They were excellent together! And I defiantly have gotten my peanut butter dose!
1 1/4 cup peanuts, finely chopped
1/4 tsp. instant espresso powder
1/4 tsp. ground cinnamon
Pinch of nutmeg
2 tsp. sugar
1/2 cup mini chocolate chips
24 Oreo cookies, finely crumbled
4 tbsp. (1/2 stick) butter, melted
Pinch of salt
2 1/2 cup heavy cream
1 1/4 cup confectioner sugar, sifted
12 ounces cream cheese, softened
1 1/2 cup peanut butter
2 tbsp. milk
4 ounces chocolate, finely chopped
1. Preheat oven to 350 degrees. Butter a 9-inch springform pan and place on a baking sheet lined with parchment paper. Toss 1/2 cup of the chopped peanuts, the sugar, espresso powder, cinnamon, nutmeg and chocolate chips together in a small bowl. Set aside.
2. Put the Oreo crumbs (you can crumbled in a food processor or a blender), melted butter and salt in a small bowl and stir to combine until moistened. Press the crumbs evenly over the bottom and the sides of a springform pan (they should go up about 2 inches up on the sides). Freeze the crust for 10 minutes.
3. Bake the crust for 10 minutes, then transfer to a rack and let cool completely before filling. With a stand mixer, whip 2 cups on the cream until it holds medium peaks. Beat in 1/4 cup of confectioner sugar. Scrape the cream into a bowl and refrigerate until needed.
4. Wipe out the bowl (no need to wash) and beat in the cream cheese with the remaining 1 cup of confectioner sugar on medium speed until cream cheese is satiny smooth. Beat in the peanut butter, 1/4 cup chopped peanuts and the milk.
5. Using a spatula, gently stir in about one quarter of the whipped cream, just to lighten the mousse. Stir in the crunchy peanut butter mixture, gingerly fold remaining whipped cream.
6. 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.
To Finish it Up
7. To finish the torte, put the chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Leave bowl over the water till it starts to melt. Remove from the saucepan.
8. Bring the remaining 1/2 cup cream to a full boil. Pour the cream over the chocolate and blend until glossy. Pour over torte, smoothing with a metal spatula. Scatter remaining 1/2 cup peanuts over torte and chill until the top is set. Refrigerate until ready to serve.