Ultimate Chocolate Peanut Butter Torte Recipes

ULTIMATE CHOCOLATE PEANUT BUTTER TORTE

Steps:

• Preheat oven to 350 degree F.
• Grease two 8 inch circular pans and line with parchment.
• In a bowl, combine melted butter and cocoa and stir until cocoa has dissolved.
• Add sugar and stire until well-combined.
• Add eggs and continue to mix well.
• Fold in vanilla, flour and salt.
• Fold in chopped Reese's peanut butter cups.
• Divide between the pans and bake for approximately 25 minutes.
• Allow to cool and remove from pan.
• Spread 1/4 cup peanut butter over one layer and top with the second layer.
• Melt the chocolate and drizzle over the cake.

CHOCOLATE PEANUT BUTTER CUP TORTE

Steps:

• Preheat oven to 350°F (180°C). Spray Torte Pans with cooking spray. Place Parchment Paper circles over centers of pans; set aside. In large mixing bowl, combine brownie mix, eggs, 1/2 cup (125 mL) of the oil, water and peanut butter; mix well. Divide batter between pans, spreading to edges. Bake 10-12 minutes or until centers feel firm to the touch.In large microwave-safe bowl, microwave morsels and remaining oil on HIGH 1-2 minutes or until melted, stirring every 30 seconds. Set aside 1/4 cup (50 mL). Fold marshmallows into remaining mixture.Remove pans from oven; cool 4 minutes. Invert one brownie well-side up onto platter; spread marshmallow filling. Invert second brownie onto cooking rack. Using Mega Lifter, place well-side up over bottom layer; top with candies and drizzle with reserved peanut butter mixture.

CHOCOLATE PEANUT TORTE

Steps:

• In a large bowl, combine the wafer crumbs, butter and 2/3 cup peanuts. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 8-10 minutes or until lightly browned. Cool. , In a large bowl, beat the cream cheese, sugar and peanut butter until smooth. Fold in 2 cups of whipped topping. Spread over crust. , In a another large bowl, beat milk and pudding mixes on low for 2 minutes. Carefully spread over cream cheese layer. Cover and refrigerate for 4-6 hours. , Just before serving, carefully spread remaining topping over the pudding layer. Sprinkle with grated chocolate and the remaining peanuts.

CHOCOLATE OREO PEANUT BUTTER TORTE

Steps:

• Preheat the oven to 350 °F. Butter a 9-inch springform pan.
• Prepare the crust. Combine the oreo crumbs and melted butter in a small bowl and stir to form small clumps. Press the oreo mixture into a thin layer, covering both the bottom and the sides of the springform pan. Freeze the crust for 10 minutes and then bake for another 10 minutes. Transfer the crust to a wire rack and cool completely before filling.
• Make the filling. In another small bowl, combine the chopped peanuts, miniature chocolate chips, sugar, cinnamon, and nutmeg. Toss with a fork and set aside.
• Using an electric mixer fitted with the whisk attachment, whip 2 cups of the heavy cream until it holds medium peaks. Whisk in 1/4 cup of the confectioners sugar, beating an additional few minutes until the peaks become firmer. Scrape the whipped cream into a separate bowl.
• Replace the whisk with a paddle attachment if available and beat the cream cheese with the remaining 1 cup confectioners sugar, mixing on medium speed until the cream cheese is smooth. Beat in the peanut butter, milk, and 1/4 cup of the chopped peanuts until well combined. Gently fold in 1/4 of the whipped cream using a rubber spatula. Next, stir in the crunchy peanut mixture, followed by folding in the rest of the whipped cream. Scrape the peanut butter mousse into the crust, smoothing the top. Refrigerate for at least 4 hours or up to overnight; cover with plastic wrap once the mousse layer firms.
• Make the ganache. Once fully chilled and firm, start the ganache layer. Add the chopped chocolate to a heatproof bowl. Bring the 1/2 cup of cream to a full boil in a small saucepan, then pour the boiling cream over the chopped chocolate. Let the chocolate and cream sit for 5 minutes; then stir with a rubber spatula until the ganache is completely smooth.
• Pour the ganache over the torte, smoothing with a spatula. Scatter the remaining chopped peanuts over the top and chill the entire torte in the refrigerator until the ganache sets, about 30 minutes. Once the ganache is firm, remove the sides of the springform pan and refrigerate until ready to serve.

ULTIMATE CHOCOLATE PEANUT BUTTER TORTE

Steps:

• Preheat the oven to 350 F. Butter 2 (8-inch) circular pans and line with parchment paper.
• In a medium bowl combine the 1 cup melted butter and cocoa and stir until the cocoa is dissolved.
• Add the sugar, 1/4 cup at a time, and mix well. Add the eggs, 1 at a time, and mix until incorporated. Stir in the vanilla, flour and salt and combine until the flour is no longer visible. Fold in the chopped peanut butter cups and divide the mixture between the pans. Bake for approximately 25 minutes, then remove from the oven and set aside to cool.
• Run a knife around the edge of each pan and turn out onto a work surface.
• Put 1 cake layer on a cake plate or a round platter. Spread the 1/4 cup of peanut butter over the first layer and top with the second layer. In a bowl, combine the remaining 2 tablespoons of peanut butter, the confectioners' sugar and water until a glaze forms. Add more water, if needed, to achieve desired glaze consistency. Pour the glaze on top of the torte, spreading it out with a small knife allowing it to drip over the sides. Melt the chocolate chips in a double boiler and drizzle over the glaze. Cut into slices and serve.