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Tuesdays with Dorie: Peanut Butter Torte

I was one happy lady when I found out that Elizabeth of Ugg Smell Food chose the Peanut Butter torte for this week’s Tuesdays with Dorie recipe. When it was my turn to choose the recipe, I kept going back and forth among this one and a few others, but eventually went with the Snickery Squares. I hoped that this would get chosen soon because I wanted an excuse to make it.

This torte reminds me of my dad. We both share a love of chocolate and peanut butter. My dad taught me that the best way to eat an Oreo was to twist it off, put some peanut butter in the middle, and make a sandwich again. This is the way I always ate Oreos when I was little, and I still think this is the best way to enjoy them. So when you combine an Oreo crust with a cream cheese and peanut butter filling, how could I possibly be disappointed? This torte was delicious. I loved the Oreo crust and the filling was divine. This is definitely a Dorie recipe everyone should try! Thanks to Elizabeth for giving me the excuse to make this. Be sure to check out our Tuesdays with Dorie blogroll to see how everyone else enjoyed the torts this week!

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)

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)

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.

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.


16 Responses

  1. Fabulous looking torte,but I’m drooling over yoru chicken saltimboca! I enjoyed the torte. myself, but then I love peanut butter and chocolate together!

  2. I love the look of whole peanuts on the top – I wish I had done that instead of using the chopped peanuts because I ended up with some peanut dust on top too!

  3. What an awesome shot of that slice! Whoa, Baby. Yum.

  4. Beautiful work! What an interesting way to eat an Oreo–I’ll have to steal that and try it sometime!

  5. I have seen three persons’ finished product of the peanut butter torte and that this was a great recipe. So Ihave ordered Dorie’s book and hope to join in the fun.

  6. dads know all the cool tricks! your torte looks divine!

  7. Your torte looks fab! I love the chocolate pb combo as well!

  8. Great job! Looks delicious! yum!

  9. Great way to eat an oreo!

  10. I have never seen an oreo eaten that way. As if they need to be more addictive….your torte looks great.

  11. As always, beautiful pics & nice job!

  12. Glad you enjoyed it. Great way of eating oreos…I am sure it trained you well for a dessert like this one! 🙂

  13. Great close-up shot of the inside piece! Your ganache is sooo shiny too! Loved your Oreo idea.

  14. your torte looks perfect! just like in the book

  15. […] May: (it was a slow month since I moved, graduated, and got married!) Peanut Butter Torte […]

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