Chocolate Peanut Butter Torte
from My Baking Addiction
1 cup butter, melted, plus more for pan
1 cup unsweetened cocoa powder
2 cups sugar
4 eggs
1 tablespoon pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon kosher salt
10 individual Reese’s Cups, chopped
1 cup unsweetened cocoa powder
2 cups sugar
4 eggs
1 tablespoon pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon kosher salt
10 individual Reese’s Cups, chopped
For the filling:
1/4 cup peanut butter, heated in microwave at 10 second intervals for easy spreading
1/4 cup peanut butter, heated in microwave at 10 second intervals for easy spreading
For the glaze:
3 tablespoons peanut butter
1/4 cup confectioners’ sugar
½ teaspoon pure vanilla extract
1/2 cup heavy cream, plus more if needed
3 tablespoons peanut butter
1/4 cup confectioners’ sugar
½ teaspoon pure vanilla extract
1/2 cup heavy cream, plus more if needed
1/2 cup semisweet chocolate chips
Directions
1. Preheat the oven to 350 F. Butter 2 (8-inch) round pans and line with parchment paper.
2. In a medium bowl combine the 1 cup melted butter and cocoa and stir until the cocoa is dissolved.
3. 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. 4. 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.
5. 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 3 tablespoons of peanut butter, the confectioners’ sugar, vanilla and heavy cream until a glaze forms. Add more half and half, if needed, to achieve desired thick 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.
1. Preheat the oven to 350 F. Butter 2 (8-inch) round pans and line with parchment paper.
2. In a medium bowl combine the 1 cup melted butter and cocoa and stir until the cocoa is dissolved.
3. 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. 4. 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.
5. 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 3 tablespoons of peanut butter, the confectioners’ sugar, vanilla and heavy cream until a glaze forms. Add more half and half, if needed, to achieve desired thick 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.
{cooks note}
About a month ago, I was asked to donate a dessert for a political party auction. The desserts were starting at $50, so I knew I had to make something worth it. After searching my archives, I decided on this Chocolate Peanut Butter Torte that is to die for. I like it because it doesn't have a cakey texture. It's definitely more on the rich brownie side. I used homemade peanut butter (the color of your glaze may vary from mine since I used homemade) and lot's of chocolate peanut butter cups. I cooked one torte in 9 inch round cake pans (it was my test one that I made one week before) and the final one in 8 inch round pans. They both turned out great. I used an 8" round plastic cake container that I purchased from a local grocery store to deliver the cake in. The torte fit perfectly in it and it was easy for people to view since there was a clear plastic dome covering the top. My family and friends absolutely loved the dessert (from when I made a tester) and I will definitely be making this again. I topped the final torte with chopped pieces of chocolate peanut butter cups because you can never have enough chocolate and peanut butter in one dessert.
*The auction was this past Saturday and I'm not sure what my dessert auctioned off for...I'm not sure I want to know. At least I know it went for $50.
Add lot's of chocolate peanut butter chunks. They definitely add to the richness of the dessert.
The first layer of the cake topped with homemade peanut butter.
Top the first layer with the second round cake (more like a giant rich brownie).
Spread the glaze over the entire cake and push over sides.
Heat semi-sweet chocolate in a double boiler and drizzle over the top. I like to put the melted chocolate in a plastic sandwich bag and cut a small tip off the corner and use it to drizzle the chocolate.
After I cut the first piece out. So moist and good.
Really, you can't go wrong with serving this dessert. It's completely easy and quick to make...despite it's complicated looks. :)
The torte I auctioned off with the chocolate peanut butter chunks on top.
This is how I packaged the dessert. I spent .30 on the cake dome and already had the ribbon.
We were supposed to include a small card describing what our dessert was. Hopefully it sounded appetizing to someone.
If you make this, the only thing you'll regret is the slightly larger gut it may or may not give you.
