Chocolate Peanut Butter Truffle Torte with a Peanut Butter Sauce

makes 1 (9-inch) torte


For the Torte

6 ounces (3/4 cup) unsalted butter

10 ounces semisweet chocolate, chopped

1/2 cup creamy peanut butter

1/2 teaspoon espresso powder

1/2 teaspoon pure vanilla extract

1 1/2 cups granulated sugar

6 extra large eggs, separated


For the Sauce

1 cup heavy cream

1/4 cup plus 2 Tablespoon firmly packed light brown sugar

1 extra large egg yolk

1/2 cup creamy peanut butter

1/2 teaspoon pure vanilla extract


For the Torte

Preheat the oven to 325º F.  Spray a 9-inch springform pan with non-stick baking spray and line the bottom with a round of parchment paper; set aside.


In a medium saucepan, combine the butter, chocolate, and peanut butter, and espresso powder over medium-low heat.  Cook, stirring frequently, until chocolate melts and the mixture is smooth.  Remove from the heat and stir in the vanilla.  Add the sugar and whisk for 2 minutes.  Add the egg yolks, one at a time, whisking well after each addition.


Using a hand-held mixer, beat the egg whites in a medium bowl until stiff peaks form.  Gently fold half the egg whites into the chocolate mixture.  Fold in the remaining whites until no streaks remain.  Pour the batter into the prepared pan, smoothing the top.


Bake for 60 minutes.  Transfer to a wire rack and let cool for another hour.  Cover and chill in the refrigerator for at least 6 hours, preferably over night.


For the Sauce

In a medium saucepan, combine the cream, brown sugar, and egg yolk.  Bring the mixture to a boil over medium heat.  Reduce the heat and allow the mixture to simmer for 6-8 minutes, or until thickened.  Add the peanut butter, whisking until smooth.  Remove from the heat and stir in the vanilla. Keep the sauce warm until ready to serve


To Serve

Remove the sides of the springform pan and transfer the cake to a serving platter.  Slice and serve with the warm peanut butter sauce.  Enjoy!


Printed from thegalleygourmet.net