Tuesday, May 6, 2008

TWD - #10


This week's Tuesday's with Dorie recipe was chosen by my friend, Elizabeth. At first I wasn't going to make it because I had no one to make it for or give it to, but her threats didn't stop! So I made it. I did make a few changes to make it lower in fat/sugar/calories, like substituting chocolate graham crackers for oreos, using half as much peanuts and chocolate (for the ganache) and cool whip for the cream (and I used no additional sugar). I did have to keep the pie frozen though, but I actually really liked it frozen, it was like an ice cream cake. I haven't received the recipe typed up yet, but when I do I'll post it. This recipe is DELICIOUS, and I highly recommend it for a summer dessert!


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.


18 comments:

Lynnylu said...

Looks great. Good job on reducing the fat and calories. It looks a killer.

Katie said...

Ooooh! Looks yummy! Can you share what you did to lower the kcal and still make it taste good? I'd love to know!

Cafe Johnsonia said...

Great idea to freeze it! Good job.

~Amber~ said...

It looks wonderful!!

Christine said...

Like that you reduced the fat. I am so glad that someone took the chance and froze this torte! Now I know mine will hold up! Good job!

CRS said...

Looks really pretty with the white mousse instead of the peanut colored one!

www.uggsmellfood.blogspot.com said...

aaawww...you called me your friend!

Looks GREAT! Hopefully, I'll have mine up soon!

rainbowbrown said...

Freezing it, eh? Good idea. I might try that with what I've got left.

Liv said...

Oh my.

:::dies:::

Marie said...

Way to go with reducing the fat and calories. Well done!

mimi said...

that's funny i can't imagine this dessert for summer, so rich, even frozen!! but your torte looks lovely!

Annemarie said...

I love the idea of chocolate graham crackers, and I agree that even the original recipe tasted better frozen. Great job!

Clara said...

Great ideas for all the substitutions. Curious what the new calories would be with your subs? Torte-tastic job!
Clara @ I♥food4thought

Gretchen Noelle said...

Very nice subs to make this one work for you! Great job!

Shari said...

Chocolate graham crumbs is a nice substitution. Looks delicious.

lemontartlet said...

It's so good frozen ain't it? Love how you did your topping.

Dianne said...

Nice changes. It's looks great!

Stephanie said...

my jaw dropped on this one. looks fabulous. wish we lived closer to each other so you'd make me stuff like this :)