Peanut Butter Torte Recipe

This Peanut Butter Torte is decadent and absolutely mind-blowing good. Creamy perfection and easy to make.

The crust is made from crushed Oreos; the filling is a cream cheese and peanut butter mousse; the crunch in the mousse are a mix of peanuts and chocolate. Okay, all together now: yum.

Best Peanut Butter Torte Recipe

Peanut Butter Torte

The glaze is a bittersweet chocolate ganache, and it’s all topped off with a dusting of salted peanuts.

Take this peanut butter torte to a school bake sale or serve as a celebratory supper with friends.

1-1/4 cups salted peanuts, finely chopped (divided)
2 tsp white sugar
1/2 tsp instant espresso powder (or finely ground instant coffee)
1/4 tsp ground cinnamon
1/2 cup mini chocolate chips or semi-sweet chocolate finely chopped

24 Oreo cookies, crumbled or ground in a blender
1/2 stick (4 TBS) unsalted butter, melted and cooled
pinch of salt

2-1/2 cups heavy cream
1-1/4 cups powdered sugar, sifted
12 ounces cream cheese, room temperature
1-1/2 cups peanut butter, crunchy or smooth
2 TBS whole milk
4 ounces bittersweet chocolate, finely chopped

PREHEAT oven to 350 degrees. Butter a 9 inch spring form pan and place it on a baking sheet lined with parchment paper or a silicone mat.

Toss 1/2 cup of the chopped salted peanuts, sugar, espresso powder, cinnamon and chocolate in a bowl; set aside.

Place the Oreo crumbs, melted butter and salt in a small bowl and mix with a fork until crumbs are just moistened. Press the mixture evenly over the bottom and up the sides 2 inches of the prepared pan. Freeze the crust for 10 minutes and then bake for 10 minutes. Transfer to a rack and let it cool completely before filling.

Whip 2 cups of the heavy cream until it hold medium peaks. Beat in 1/4 cup of powdered sugar and whip until the cream holds medium-firm peaks. Scrape into a bowl and refrigerate until needed.

Wipe out the mixing bowl and beat the cream cheese with the remaining 1 cup of powdered sugar on medium speed until the cream cheese is smooth. Add the peanut butter, 1/4 cup of the chopped peanuts and the milk.

Fold in 1/4 of the whipped cream with a large rubber spatula, just to lighten the mousse. Now fold in the crunch peanut mixture, then gingerly fold in the remaining whipped cream.

Scrape the mousse into the crust, mounding and smoothing the top. Refrigerate at least 4 hours, or overnight; cover with plastic wrap as soon as the mousse firms.

TO FINISH THE PEANUT BUTTER TORTE, put the chopped chocolate in a heatproof bowl and set 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 heavy cream to a full boil. Pour the cream over the chocolate and with a rubber spatula, very gently stir together until the ganache is completely blended and glossy.

Pour the ganache over the peanut butter torte, smoothing it with a metal icing spatula. Scatter the remaining 1/2 cup peanuts over the top and chill to set the topping; approximately 20 minutes.

When the ganache is firm, remove the sides of the spring form pan; it’s easiest to use a hairdryer, and refrigerate until ready to serve.

Recipe from my baking pal, Dorie Greenspan titled - Baking, From My Home to Yours.

Easy Homemade Dessert Recipes


Receive Updates the Second They Post!

Enter your email address:

rss feedSubscribe in a Reader

The Miss Homemade Recipes from Scratch Blog lets you know whenever any new or updated web pages appear on Miss Homemade. Don't miss new finds, updates and cooking adventures.

To subscribe to Miss Homemade's Blog (no e-mail address necessary), RIGHT-click on the orange RSS button and then copy-and-paste the URL of the "RSS feed" into your blog reader.

Or click on the Google, My Yahoo!, or My MSN button if you use one of those. Follow their instructions.

Posting a comment below is welcomed and you will become a part of Miss Homemade's blog!

What is RSS?

  1. Home
  2. Site Index
  3. Site Feed

Affiliate Disclosure: I am grateful to be of service and bring you content free of charge. In order to do this, please note that when you click links and purchase items, in most (not all) cases I will receive a referral commission. Your support in purchasing through these links enables me to keep my recipes online and helps people worldwide to blog with less worry and less hassle. Thank you!

©2009- Rule Worldwide LLC - All Rights Reserved

Copyright and Privacy Policy