Chocolate Peanut Butter Torte |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 12 |
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adapted from Annies- . prep and cook times do NOT include refrigeration time, plan ahead for this one! Ingredients:
32 oreo cookies, crushed |
5 tablespoons butter, melted |
1 pinch salt |
1 1/4 cups peanuts, divided |
1/2 cup mini chocolate chip |
2 teaspoons sugar |
1/4 teaspoon cinnamon |
1 pinch nutmeg |
1/2 teaspoon espresso powder |
2 cups heavy cream |
12 ounces cream cheese, room temp |
1 1/2 cups peanut butter (smooth, not natural) |
1 1/4 cups powdered sugar, divided |
3 tablespoons milk |
1/3 cup heavy cream |
4 ounces dark chocolate |
Directions:
1. for the crust: combine cookie crumbs, butter and salt until all mixed. press into the bottom and sides of a well greased 9 in springform pan. freeze10 minutes, then bake at 350 for 10 minutes. cool completely before filling.
2. for the crunch: chop peanuts and mix 1 cup with the rest of the ingredients for crunch, set aside. reserve other 1/4 cup for sprinkling on at the end.
3. for filling: beat chilled cream until soft peaks form, add 1/4 cup powdered sugar and beat until medium stiff peaks form.
4. wipe out bowl (dont wash) and beat cream cheese with 1 cup powdered sugar until totally smooth.
5. add peanut butter and milk, beat until smooth and combined- scraping down sides.
6. fold in 1/4 of the whipped cream to lighten and stir in the crunch mixture (still leaving the 1/4 cup peanuts out).
7. fold in the remaining whipped cream with a spatula until combined.
8. scoop into the pan and gently smooth, refrigerate 1 hour then cover with plastic wrap for 6-24 hours.
9. topping: heat cream to boiling. pour over chopped chocolate, let sit 1 minute and whisk until smooth. spread over the filling and sprinkle with the remaining 1/4 cup peanuts and refrigerate at least 20 minutes to set.
10. cut, serve, enjoy!
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