Peanut Butter Torte

As the Keystone Kitchen staff was cruising "Runs With Spatula's" amazing food blog this past week, we all said "OOOOOH!" aloud when we ran into this recipe. We can't wait to make this one and serve it with an ice cold glass of milk!

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Peanut Butter Torte


Adapted from: Baking: From My Home to Yours, by Dorie Greenspan


1 1/4 cups finely chopped lightly salted peanuts
2 teaspoons sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup mini semi-sweet chocolate chips
36 Oreo cookies, finely ground
6 tablespoons unsalted butter, melted and cooled to lukewarm
2 1/2 cups heavy cream
1 1/4 cups powdered sugar
12 ounces reduced-fat cream cheese, at room temperature
1 1/2 cups creamy peanut butter
2 tablespoons 1% milk
4 ounces bittersweet chocolate, chopped

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Coat a 9-inch spring form pan with cooking spray and set it on the baking sheet; set aside.

In a medium bowl, combine the Oreo crumbs and melted butter, stirring with a fork until all the crumbs are moistened. Transfer crumb mixture to the spring form pan, pressing the crumbs evenly across the bottom and up the sides about 2 inches. Freeze crust for 10 minutes, then bake for an additional 10 minutes. Transfer crust to a wire rack and let cool completely before filling.

In a small bowl, combine 1/2 cup chopped peanuts, sugar, cinnamon, nutmeg, and chocolate chips. Set aside.

In the large work bowl of a mixer fitted with the whisk attachment, whip 2 cups of heavy cream on medium-high until it holds medium peaks. Add 1/4 cup powdered sugar and continue to beat until the cream holds medium-firm peaks. Transfer the cream to a medium bowl and place in the refrigerator until needed.

Wipe the mixing bowl out well with a dry paper towel (do no wash). Switch to the paddle attachment (or regular beaters for a hand mixer). Beat together on medium speed the cream cheese with 1 cup powdered sugar until satiny and smooth. Add the peanut butter, 1/4 chopped peanuts, and milk. Beat until well incorporated.

With a rubber spatula, gently fold in 1/4 of the prepared whipped cream. Fold in the chopped peanut and spice mixture followed by the remaining whipped cream. Pour the filling into the prepared and cooled crust, smoothing the top. Refrigerate for at least 4 hours, or overnight. Cover with plastic wrap as soon as the filling sets.

Once the filling is properly chilled, prepare the ganache topping. Place the chopped bittersweet chocolate in a medium bowl. In a small saucepan, bring 1/2 cup heavy cream to a boil. Pour the cream over the chocolate and gently stir until the chocolate is fully melted and the ganache becomes fully blended and glossy. Pour ganache over the top of the torte, smoothing the chocolate to the edges with a offset spatula. Sprinkle the remaining 1/2 cup chopped peanuts over the top of the torte. Place the torte back in the refrigerator until the topping sets, about 20 minutes.

To remove the spring form pan, warm the sides of the pan with a hairdryer, then remove the sides. Refrigerate torte until ready to serve.


Serves: 16

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In addition to this decadent pie, there are low-cholesterol, lowfat, and under 500 calorie recipes at Runs wtih Spatulas. Click here and check out her blog today!