Tuesday, May 6, 2008

TWD-Peanut Butter Torte

This weeks Tuesday's with Dorie recipe, Peanut Butter Torte, was chosen by Elizabeth of Ugg Smell Food. It is one of the more decadent looking pictures in this cookbook and after looking at the ingredient list and thinking about all the baking I have been doing lately, I decided to lighten it a little bit. I used Reduced Fat Oreos in the crust and fat-free cream cheese in the filling. I also omitted the espresso/coffee in the filling. I know it probably didn't do much to cut calories, but it turned out fine and was quite dark and delicious. This dessert was very rich, so no one was able to eat very much at a time. I was surprised at how easy and quickly it came together and happy that it actually looked like the picture in the book. (One of my pet peeves, when cookbook pictures are so pretty and the version you make never turns out as pretty!)

Served with a little dollop of whipped cream- as if there wasn't enough cream in this one anyway

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.


Sarah said...

Yours did turn out like the one in the picture! Great job!

noskos said...

Great looking pie!!!

Cafe Johnsonia said...

Looks perfectly delicious! Great job!

Engineer Baker said...

I love the picture of the ganache getting poured over the cake, and yours definitely looks like the one in the book - awesome!

Rebecca of "Ezra Pound Cake" said...

Lovely! And yummy, I'm sure. ;)


kim said...

great job on the torte, it looks just like dorie's :) also a valiant attempt at making this lighter... it is so unbelievably rich!

Bumblebutton said...

Oh, that is lovely! Picture perfect!

Christine said...

Great looking pie!

Marie said...

Picture perfect Torte Mary Ann!!! Well done! Thanks so much for the lovely comments you always leave on my entries. You are a real sweetheart and I really do appreciate them! With the growing membership it is getting ever so hard to visit each one and leave a comment. I appreciate what you do!

steph- whisk/spoon said...

looks picture-perfect to me, too!wxsqd

Gretchen Noelle said...

Looks just perfect to me! Great job!

Chez Denise et Laudalino said...

Looks like the picture in the book. Great job!

Heather said...

Great job! Looks delicious! Just like the picture in the book!

Clara said...

What a gorgeous looking torte! Great job!
Clara @ I♥food4thought

Audrey said...

Oh my! I wish I could eat that!

Di said...

Your torte looks fabulous! Great pictures of the ganache.

PheMom said...

Great job! Your torte turned out beautifully!

Sherry Trifle - Lovely Cats said...

Beautiful torte. Well done!

Annemarie said...

It does look like the picture in the book...nice job!

Anonymous said...

Good to know that lightening up didn't hurt the flavor. I thought about it but decided to go full steam ahead.

Shari said...

Your torte looks perfect! I lov eyour pics.

Kelly Mahoney said...

Man, I'm going to have to make that, it sounds decadent. And love your layout!

Melissa said...

Congrats on trying to lighten it up! My full fat version is taunting me from my fridge!