Tuesday, August 11, 2009

Creamy, Dreamy Peanut Butter Torte

My little sister texted me last night and said that she needed me to make a treat . . . so I complied!
This cake is super rich! It is definitely one to share with the hubby! Thankfully it was in my home for less than 24 hours so I don't have to be tempted all day by it . . . but we did of course taste it before sending it out the door . . . and it was so good!
Creamy, Dreamy Peanut Butter Torte
Recipe by: Emily

Cake layer:
1 cup All- purpose Flour
1 1/2 tsp Baking Soda
1 tsp Salt
3/4 cup Light Brown Sugar
3/4 Cup Granulated Sugar
1 stick butter, softened
1/4 cup Cocoa powder
1/4 cup Boiling water
2 large Eggs, beaten
1 tsp Vanilla
1 cup Buttermilk

In a bowl combine flour, salt and baking soda with a wire whisk, set aside. In a large bowl combine sugars and butter with an electric mixer until a grainy paste forms. In another bowl combine the boiling water and cocoa powder until smooth. Add cocoa mixture, eggs, vanilla to sugar mixture, blend until smooth. Alternately add the dry ingredients and buttermilk to cocoa batter. Blend until just combined. Bake in a 8 ir 9 inch spring form pan in a 350 degree preheated oven for 25 to 35 minutes or until a toothpick inserted into the middle comes out clean. Allow to cool in pan.

Peanut Butter Filling:
8 oz Cream Cheese, softened
14 oz can Sweetened Condensed Milk
3/4 cup Creamy Peanut Butter
2 tsp Vanilla Extract
1 cup Heavy Cream

In a large bowl beat the cream cheese until light and fluffy with an electric mixer. Beat in the condensed milk, peanut butter, and vanilla. In another bowl beat the heavy cream until soft peaks form. Fold the whipped cream into the peanut butter mixture. Pour over cooled cake.

Chocolate Ganache:1 cup Semi-sweet Chocolate chips
3/4 cup Heavy Cream

Microwave cream until bubbles form, just before it begins to boil. Add chocolate chips to the cream and allow to sit for 5 minutes before stirring. Cool chocolate to room temperature before spreading on cake.

To Assemble:
Run a knife around the edge of the cake to loosen from the cake pans edge. Remove the outer rim of the cake pan. Circle the cake edge with wax paper to help keep the cake together while setting. Replace cake pan rim to cake, circled with wax paper. Pour the peanut butter filling over the chocolate cake. Refrigerate for 15 minutes before pouring ganache over the top, spread the ganache evenly and refrigerate for at least 2 hours before serving. Enjoy!

(To make an even richer and more moist cake you can pour condensed milk over the chocolate cake layer and let it soak in.)


Lisa said...

All I can say is Oh My Goodness!

Frieda said...

Didn't think you could make this any richer until I saw your grace note~ very elegant cake!

Kristen said...

Wow! I think I could go for a slice of that. Tell E and A to save me a bite.

Marie said...

Emaline, that looks sooooo good!! What a lucky sister!

Brandi said...

EM! Thanks for the YUM-E dessert from your super-hot fairy! ;) It was delish! Mm...you are so sweet to share with us! Thanks again!
When will you be down again?

Donna-FFW said...

Good Lord.. this looks fantastic!

Country Cookin' Mama said...

Yum-o! I'll take a piece!! I love anything with peanut butter in it! Not to mention the cream cheese and chocolate! Yum!