TWD: Peanut Butter Torte

This week's TWD recipe was chosen by Elizabeth at Ugg Smell Food. Thank you to Elizabeth for selecting a great recipe.

I have to say I was very excited about making this. Of course, the name alone had me trying to think of where I was going to send this baked good. There was no way that the hubs and I were going to eat this by ourselves. My husband later stated, "I would eat the whole thing by myself in one sitting." A very reliable TWD source calculated that the whole torte is 208 WW points!! That left me with only 1 person who could afford to eat 208 WW points and probably not gain a single pound. I will update with reviews later as he doesn't know its coming to his house yet!

In the end I didn't love this recipe. Yes, I would probably make it again but with a few modifications. You see, my husband became very impatient on Sunday while I was making this and even before I started. At one point towards the end, he stood with his hands on his hips asking, "Can't we eat it YET?!" So, he was my kitchen assistant for this recipe.

He chose to for us to use crunchy peanut butter (I would have preferred smooth) and had I been making it alone I would have omitted the espresso powder because I don't like coffee. Truth be told I couldn't taste it in the end which honestly surprised me. The recipe uses bittersweet chocolate for the ganache and I thought it was a little too bitter. The whole torte was just a little too rich for me. However, I am not sorry I made it and neither is my husband!

Check out the other tortes at Tuesdays with Dorie.

Peanut Butter Torte

Ingredients

1 1/4 c. finely chopped salted peanuts (for the filling, crunch and topping)
2 teaspoons sugar
1/2 teaspoon instant espresso powder (or finely ground instant coffee)
1/4 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
1/2 c. mini chocolate chips (or finely chopped semi sweet chocolate)
24 Oreo cookies, finely crumbed or ground in a food processor or blender (I think I ended up using a total of 30 cookies)
1/2 stick (4 tablespoons) unsalted butter, melted and cooled
Small pinch of salt
2 1/2 c. heavy cream
1 1/4 c confectioners’ sugar, sifted
12 ounces cream cheese, at room temperature
1 1/2 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.

Makes 6 to 8 servings

Storing: Well covered, the torte will keep in the refrigerator for about 2 days; just make sure to keep it away from foods with strong odors.