This week’s Tuesdays with Dorie selection was Peanut Butter Torte, chosen by Elizabeth of Ugg Smell Food. The recipe is located on pages 282-283 of Dorie Greenspan’s Baking from My Home to Yours.
I love peanut butter and chocolate together. It’s one of my favorite combinations. So this recipe was one I was looking forward to trying, and Carlo was looking forward to it too Since Carlo and I eat low-sugar desserts at home, this was one that we weren’t going to share with his co-workers this week. Too bad!
I modified the recipe in a few ways. For the crust, I used Sugar-free Oreos and 1 teaspoon of Splenda Baking Blend. For the filling, I used sugar-free confectioners’ sugar made from Splenda and cornstarch. I also used skim milk instead of the whole milk listed in the ingredients. Since Carlo can have semi-sweet chocolate, it was okay to use.
I think 24 Oreos wasn’t enough. It wasn’t until I made the crust that I realized that sugar-free Oreos are probably smaller than the regular ones. Don’t get me wrong, the 24 was enough for a thin crust, but it didn’t look like the crust in Dorie’s photo. However, it did hold up nicely.
After the torte was set, I found that the 20 minute chill wasn’t enough for the ganach. Even after 35 minutes, it was did thicken up, but was a bit runny, as if I just poured the ganache on top. But I like melted chocolate. So that wasn’t a big deal.
Aside from those two “complaints,” if you can call them that, the torte was DELICIOUS! Here’s a photo of Carlo having a slice for his breakfast on Sunday morning
- 1 ¼ c. finely chopped salted peanuts (for the filling, crunch and topping) I used Planters Cocktail Peanuts
- 2 teaspoons sugar I used 1 teaspoon Splenda Baking Blend
- 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 I used Sugar-Free Oreo cookies
- ½ stick (4 tablespoons) unsalted butter, melted and cooled
- Small pinch of salt
- 2 ½ c. heavy cream
- 1 ¼ c confectioners’ sugar, sifted I used homemade sugar-free confectioners’ sugar – recipe at theend of the post
- 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 I used 2 tablespoon skim 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.
Here is the recipe I used for the sugar-free confectioners’ sugar I used. I made a few batches of this and stored it in an airtime container. I found it on Recipezaar.
- 3/4 cup Splenda sugar substitute I used this with the Splenda granular
- 2 tablespoons cornstarch
- Place in food processor.
- Use as a sub measure for measure.