Peanut Butter Torte

PEANUT BUTTER TORTE

INGREDIENTS:

CRUST

32 Oreo cookies, finely processed into crumbs
5 1/3 T. Butter, melted
Small pinch of salt

CRUNCH

1 1/4 c. Salted peanuts, finely chopped
1/2 c. Mini chocolate chips
2 t. Sugar
1/2 t. Espresso powder or instant coffee
1/4 t. Cinnamon
Dash of ground nutmeg

FILLING

2 c. Heavy cream
1 1/4 c. Powdered sugar
12 oz. Cream cheese, softened
1 1/2 c. Peanut butter
2 T. Milk

TOPPING

1/2 c. Heavy cream
4 oz. bittersweet chocolate, finely chopped

HOW ITS DONE:

1. Preheat oven to 350 degrees. Grease a 9-inch springform pan.

2. For crust, combine oreo crumbs, butter, and salt in bowl. Press into bottom and sides of springform pan.

3. In small bowl, combine 1/2 c. peanuts, mini chocolate chips, sugar, espresso or coffee powder, cinnamon, and nutmeg. Set aside.

4. For filling, use stand mixer and whisk attachment to whip the 2 c. of heavy cream until it holds medium peaks. Beat in 1/4 cup of powdered sugar and whip until the cream holds medium-firm peaks. Scrape the cream into a separate bowl and refrigerate until needed.

5. Wipe out the mixer bowl. Replace the whisk with the paddle attachment, and beat the cream cheese with the remaining 1 cup of powdered sugar until the cream cheese is smooth. Beat in the peanut butter, milk, and 1/4 cup chopped peanuts until well combined.

6. Using a rubber spatula, stir in about 1/4 of the whipped cream to lighten the mousse. Stir in the crunchy peanut mixture, then fold in the remaining whipped cream. Scrape the mousse into the crust, smoothing the top. Refrigerate at least 4 hours or overnight; cover with plastic wrap as soon as the mousse firms.

7. For the topping, put the chocolate in a double boiler just until the chocolate softens and starts to melt, about 3 minutes. Bring 1/2 c. of cream to a boil in a saucepan. Pour the cream over the chocolate and gently stir together until the ganache is completely blended and smooth.

8. Pour the ganache over the torte and spread with a spatula. Sprinkle remaining peanuts on top. Chill and ENJOY.