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May 6, 2008

Tuesdays with Dorie: Peanut Butter Torte

Tuesdays with Dorie: Peanut Butter Torte

It's Tuesday! So you know what that means...Tuesdays with Dorie! This week's recipe was the Peanut Butter Torte and was chosen by Elizabeth of Ugg Smell Food!

Now first up we must say peanut butter...chocolate...A match made in heaven! Seriously the two just meld so well together and this pie was no different. I did do things a bit differently though. I left out the cinnamon and the nutmeg. I've tried both in the past paired with chocolate and I just have to say I'm not a fan of the combination. I also don't think either go well with peanut butter. As always I also left out the espresso powder too because coffee is not my thing. I know it's supposed to "bring out the flavor of the chocolate" but all I taste is coffee when it's present.

Tuesdays with Dorie: Peanut Butter Torte: A Slice

For the crust I ended up beating the heck out of the Oreo's with a meat mallet and having a coarse grind instead of a fine variety. My food processor went to the big food processor heaven in the sky a couple of months ago (i.e. the motor finally blew) and I haven't replaced it yet as I'm still saving to do that. My blender jar was in the dishwasher at the time I was making the crust, not that I think it would have done such a great job crushing them though, so I improvised. What's a recipe without a little improvising? ;o)

My next change was a slight one...I used honey roasted peanuts instead of regular old peanuts and I omitted the pinch of salt. I also added 1/2 cup of chopped honey roasted nuts into the crust as well to give it a bit more punch. On the topping I ended up mixing 1 cup of honey roasted nuts and 1/2 cup of mini-chocolate chips. I didn't end up adding all of this mixture to the top, but I used more than the 1/2 cup alloted in the recipe. The mini-chocolate chips were not called for on the topping, but I decided they would be a nice twist.

For the ganache on top I did not make the ganache listed in the recipe. I had some of the chocolate coating left over from the Cheesecake Pops for the Daring Bakers challenge this month and I decided to use that instead. It worked perfectly! I ended up having just the right amount to coat the torte and the little baby torte I made without crust since it would be gluten free for Jamison.

Tuesdays with Dorie: Peanut Butter Torte: Little and Gluten Free

As I mentioned above I took some of the filling and put it in a dish for Jamison since the Oreo's have gluten in them and I wanted him to be able to enjoy this dessert too. I topped his little baby torte with chocolate and the honey roasted peanut/mini-chocolate chip mix and it worked very well.

So that was this weeks choice and I really enjoyed it! Next week is my choice. How exciting is that? ;o)

Tuesdays with Dorie: Peanut Butter Torte: Big and Little

Be sure and stop over at the Tuesdays with Dorie blog and take the links to see how everyone else's Torte turned out! And take a look at the bite below:

Tuesdays with Dorie: Peanut Butter Torte: A Bite

Doesn't that look like a little bite of heaven?

What You'll Need:
1 1/4 cups finely chopped salted peanuts (for the filling, crunch and topping)
2 teaspoons sugar
1/2 teaspoon instant espresso powder (or finely ground instant coffee) (Note: I omitted this.)
1/4 teaspoon ground cinnamon (Note: I omitted this.)
Pinch of freshly grated nutmeg (Note: I omitted this.)
1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate)
24 Oreo cookies, finely crumbed or ground in a food processor or blender
1/2 stick (4 tablespoons) unsalted butter, melted and cooled
Small pinch of salt(Note: I omitted this.)
2 1/2 cups heavy cream
1 1/4 cups confectioners’ sugar, sifted
12 ounces cream cheese, at room temperature (Note: I think you could have gone ahead and used both bars instead of just 1 and 1/2 packages.)
1 1/2 cups salted peanut butter – crunchy or smooth (not natural; I use Skippy) (Note: This "not natural" made me want to do just that! ;oP I plan on trying it again with natural and see what happens. The natural peanut butter I buy is blended and it doesn't separate into peanuts and oil. I'm pretty sure it would work just fine.)
2 tablespoons whole milk (Note: I'm not sure where this was supposed to go in, but I missed it somewhere.
4 ounces bittersweet chocolate finely chopped (Note: As I mentioned above I didn't make the ganache, but utilized something I already had on hand in the fridge.)

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 1/2 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 1/4 cup of the confectioners’ sugar and whip until the cream holds medium-firm peaks. Scrape 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, 1/4 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.

Tuesdays with Dorie: Peanut Butter Torte: Big and Little Getting Ready to Chill

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 1/2 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 1/2 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.

Tuesdays with Dorie: Peanut Butter Torte: Servings

Posted by Dianne at May 6, 2008 6:44 AM

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This looks fabulous and I can't wait to see what you pick for next week!

Posted by: Madam Chow at May 6, 2008 8:02 AM

Lovely--just lovely!

I used honey roasted peanuts, too. I loved the extra crunch.

Posted by: Cafe Johnsonia at May 6, 2008 8:35 AM

Honey roasted peanuts - umm, YUM! Excellent torte and I just love the Baby Torte for Baby.

Posted by: Heather Peskin at May 6, 2008 9:05 AM

Ooh, I LIKE the look of the manhandled Oreos. Bet the texture was terrific. YUM!

Posted by: Rebecca at May 6, 2008 9:46 AM

I love how it came out, esp the baby torte!

Can't wait to see what you pick for next week!

Posted by: Christina at May 6, 2008 9:54 AM

Yummy looking torte!!

Posted by: noskos at May 6, 2008 10:29 AM

Oooh! That looks so good!

Newmans makes wheat-free "Newman-Os." And there are a couple other brands of Oreo substitutes that are good if Jamison is craving crust the next time you make this!

Posted by: Allie at May 6, 2008 10:30 AM

I can't wait to see what you pick for next week! Your tortes look great. I couldn't pass up the chance to used extra mini chips either. And I like the idea of the honey roasted peanuts.

Posted by: Di at May 6, 2008 11:14 AM

yum! I love honey roasted peanuts! It sounds delicious with the torte! Can't wait to see your pick for next week!

Posted by: heather at May 6, 2008 11:19 AM

looks beautiful & delicious! the baby torte is so cute :)

Posted by: kim at May 6, 2008 11:28 AM

Your torte is beautiful. I dig the chunky crust.

Posted by: rainbowbrown at May 6, 2008 11:59 AM

Soo good, I love the texture, your photos look delicious

Posted by: Lauren at May 6, 2008 12:25 PM

Fabulous looking torte (s) Well done! I especially love your rustic crust!

Posted by: Marie at May 6, 2008 1:10 PM

Looks great! Looking forward to making the Florida Pie.

Posted by: Lynne at May 6, 2008 2:02 PM

I love the crumbly texture of your crust.

Posted by: annmartina at May 6, 2008 3:25 PM

Beautiful torte! I love all the change ups you did on your version.

Posted by: Lynn at May 6, 2008 3:47 PM

Your crust looks amazing - I too bashed mine rather than using a blender - isn't it therapeutic? Good choice for next wekk! Hx

Posted by: Helen at May 6, 2008 6:39 PM

Your crust looks amazing - I too bashed mine rather than using a blender - isn't it therapeutic? Good choice for next wekk! Hx

Posted by: Helen at May 6, 2008 6:39 PM

I left out the expresso powder too but can't even taste the cinnamon!

Posted by: Melissa at May 6, 2008 9:14 PM

Love the big & the mini tortes! Looks wonderful!

Posted by: Annemarie at May 7, 2008 12:02 AM

Look at those! I love the baby one, it looks adorable! Great job!

Posted by: Gretchen Noelle at May 7, 2008 8:31 AM

Wow, I really love the look of the big-crumbed crust. Very homey and rustic!

I am so excited about your pick for next week...you know why? Because I'll be in FLORIDA with my family on a beach vacation and I was planning to make next weeks TWD for them this weekend. How perfect will it be!?!?

Posted by: Rebekka at May 7, 2008 10:00 AM

Thanks everyone! I really enjoyed this one, but then again I'm a sucker for anything with peanut butter and chocolate. :o)

And Rebekka that will be perfect...Have fun in Florida and I hope you enjoy you pie! :o)

Posted by: Dianne at May 7, 2008 3:27 PM

Looks perfect!

Posted by: Shari at May 7, 2008 7:05 PM

This torte looks just beautiful! Your pictures are so pretty!

Posted by: Erin at May 7, 2008 11:34 PM


Posted by: Dianne at May 8, 2008 8:53 AM

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