Peanut butter and jelly sandwiches. How do you feel about them? Do they make you think happy thoughts? Do they bring you back to your childhood? Do they provide the stability in your life to get you through a lunch crunch?
Well, I hate them.
To me peanut butter and jelly is like blah and blah. Peanut butter is like butter, but worse. Jelly is like fruit that got too old. And together? They are like Mr. and Mrs. lamey-pants.
Seriously, PB&J's have never done much for me. Sometimes, I wish they would because they are SO easy. And I do eat them on occasion for that reason. With whining, obviously.
But, the real thing is that I have learned through the years that I don't really dig the whole nut butter thing. Did you ever know anyone who brought a jar of peanut butter on their trip to Europe so they KNEW they would have some food they loved with them along the way...in case of emergencies...? Those are the real peanut butter lovers of the world. Give me some salami and a pickle, please.
Therefore, this dessert is just not my thing. And I knew it wouldn't be. This was Scot's birthday cake this year. And chocolate and peanut butter are in his Top 5 favorite combos (of chocolate and something else). I was very excited to make this because so many people raved about it. I thought maybe even I would like it. But I could barely eat two bites of this insanely rich dessert (which means, yes, Scot ate half and then I had to intervene, gave the rest to friends). And I am a true believer that there is about 400% too much filling per chocolate and crust. Scot actually agreed. Seriously, like half the filling would be good. I am just posting this because I want to spread the word.
"Yo, world. Too much filling!"
Anyways, Scot still thoroughly enjoyed this. He loves peanut butter and jelly sandwiches, btw.
Chocolate Peanut Butter Torte
by Dorie Greenspan via Brown Eyed Baker
11/4 cups finely chopped salted peanuts (for the filling, crunch, and toppings)
2 teaspoons sugar
1/2 teaspoon instant espresso powder (or finely ground instant coffee)
1/4 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
1/2 cup mini chocolate chips (or finely chopped semisweet chocolate)
24 Oreo cookies, finely crumbled or ground in a food processor or blender
1/2 stick (4 tablespoons) unsalted butter, melted and cooled
Small pinch of salt
21/2 cups heavy cream
11/4 cups confectioners’ sugar, sifted
12 ounces cream cheese, at room temperature
11/2 cups salted peanut butter – crunchy or smooth (not natural)
2 tablespoons whole milk
4 ounces bittersweet chocolate, finely chopped
Getting Ready: Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-inch springform pan and place it on a baking sheet lined with parchment or a silicone mat.
Toss 1/2 cup of the chopped peanuts, the sugar, espresso powder, cinnamon, nutmeg and chocolate chips 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 the crumbs are moistened. Press the crumbs evenly over the bottom and up the sides of the springform 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 1/4 cup of the confectioners’ sugar and whip until the cream holds medium firm peaks. Scrape the cream into a bowl and refrigerate until needed.
Wipe out (no need to 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, 1/4 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 mousse 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 1/2 cup cream to a full boil. Pour the cream over the chocolate and, working with 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 1/2 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, then remove the sides, but you can also wrap a kitchen towel dampened with hot water around the pan and leave it there for 10 seconds. Refrigerate until ready to serve.
Serving: I like to serve the torte with strong espresso, but it lends itself to being paired with black tea, hot cocoa or even a not-too-thick not-too-sweet coffee milkshake.
Storing: Well covered, the torte will keep in the refrigerator for about 2 days; just make sure to keep it away from foods with strong odors.
(Servings: 8+, Make time: 1.5 hrs., Chill time: 4+ hrs., Difficulty: Easy)
Shanon (taste): 5/10
Scot (taste): 7.5/10
Dishwashing Effort: 3/5