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Chocolate and Peanut Butter combines into one amazingly rich and indulgent dessert that’s perfect for any occasion. Really, do I need to say anything more?
In my opinion, chocolate and peanut butter is about as close to perfection as it gets! Even though I have never been a huge fan of chocolate on its own, toss in some peanut butter and I’ll happily eat myself sick! I think I may have inherited my love of all things peanut butter and chocolate from my dad, he’s a big fan of hiding Reese Cups in the freezer; especially the Reese’s Eggs…I think there may be a tad peanut buttery goodness in those!
This Chocolate Peanut Butter Torte recipe is easy to prepare and it’s the perfect dessert to share with a crowd. A thick, dense, brownie like cake layer pairs perfectly with a creamy peanut butter glaze to create a seriously decadent dessert. A tiny sliver is enough to send someone into chocolate-peanut butter bliss. Be sure to have a pot of coffee or a gallon of milk on hand, because trust me; you’re going to need it!
*1/26/11- Update: Several readers mentioned having issues with the glaze. After testing the recipe for a third time, I realized that I used heavy cream and not half and half. The cartons were almost identical and I got them confused. I apologize for the mistake and thank those of you for bringing it to my attention. The recipe has been changed to reflect this correction.
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Chocolate Peanut Butter Torte
Ingredients:
For the Cake
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
For the filling:
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
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.
Notes:
- adapted from Food Network
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Oh my!!! It looks devine!
Wow, what a beautiful looking dessert! These pictures are fantastic!!!
You can’t go wrong with chocolate and peanut butter… This torte looks fabulous!
Chocolate and peanut butter are a match made in heaven! This torte looks incredible! I made a dessert with the same name a while back, but it’s very different – an oreo crust filled with peanut butter mousse and topped with chocolate ganache and peanuts. It was amazing!
This looks amazing! My mouth is literally watering. I def have to try this recipe. Thanks for sharing :-)
This looks really good, so good that I just finished making it. I have a question about the glaze though – it’s really runny, and the peanut butter isn’t mixing in very well. 1/4 cup confectioners’ sugar to 1/2 cup cream seems off too. Usually there’s more sugar and just a few tbsps. of liquid. I tried microwaving it a bit to melt the peanut butter in, and I added more confectioners’ sugar, but it’s still off. I’m sure it will still taste good, but I must admit mine looks kind of funny. Not nearly as pretty as yours… :)
Kathrine-
Mine was slightly runny as well. The photo was taken after it had been in the refrigerator overnight. I used a whisk to incorporate and didn’t have an issue. The consistency is more glaze-like than frosting. I hope this makes sense.
-Jamie
Laughed out Loud at ‘dad’s’ comment above!! and while you’re at it, could you send one this way too??! Queen of decadence is what i’m calling you!
He’s the sweetest! That’s been my nickname since childhood…at 31 that’s still all he calls me! <3 him!
Wow, this looks so decadent! What a gorgeous torte!
I can’t wait to make these! Peanut butter and chocolate are my favorite combo.
omg! I believe it is possible to die and go to heaven, while at your “work” desk….LOVE THIS!!! I seriously am trying to figure out how I can squeeze this into an event soon…no birthdays til next month…not valentines yet…anniversary over…um, does “it’s Friday tomorrow” count?!!!