Peanut Butter and Chocolate Truffle Torte - This is an outrageously rich torte. Like a giant peanut butter cup.
16 1 oz. Squares of semisweet chocolate, chopped
Cup unsalted butter
½ Cup creamy peanut butter
5 Large eggs, lightly beaten
2 TBSP. All-purpose flour
Melt chocolate and butter on large heavy saucepan over medium-low heat; stirring often. Remove from heat; stir in peanut butter. Let cool slightly.
Gradually add chocolate mixture to beaten eggs; beat at medium speed with mixer for 10 minutes (time and make sure you beat for the full 10 minutes).
Fold flour into batter. Spoon batter into a greased & floured 9" spring form pan.
Bake at 400° for 12 minutes for gooey dessert or for 15 minutes for firmer dessert. Note: Either way, the torte will not be firm in the center when removed from pan. Let cool completely. Cover; chill thoroughly.
Remove sides of spring form pan. Spoon warm Peanut Butter Cream (recipe below) onto the dessert plate. Top with chocolate torte. Drizzle some of the peanut butter cream across top of torte and garnish with a few peanuts.
Yields 10 servings.
Peanut Butter Cream
½ Cup creamy peanut butter
1 Cup sweetened condensed milk
¼ Cup plus 2 TBSP. Half & Half
Melt peanut butter in saucepan over medium-low heat stirring constantly. Gradually stir in condensed milk and Half & Half. Cook till heated.
Remove from heat. Serve warm.
Yield 1½ cups
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