Chocolate Peanut Torte Recipes

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ULTIMATE CHOCOLATE PEANUT BUTTER TORTE



Ultimate Chocolate Peanut Butter Torte image

Provided by Food Network

Categories     dessert

Time 45m

Yield 8 servings

Number Of Ingredients 12

1 cup butter, melted, plus more for pan
1 cup unsweetened cocoa
2 cups sugar
4 eggs
4 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
1 cup chopped peanut butter cups, about 8 pieces (recommended: Reese's)
1/4 cup peanut butter, plus 2 tablespoons, heated in microwave at 10 second intervals for easy spreading
1/4 cup confectioners' sugar
1/2 cup warm water, plus more as needed
1/2 cup chocolate chips

Steps:

  • Preheat the oven to 350 F. Butter 2 (8-inch) circular pans and line with parchment paper.
  • In a medium bowl combine the 1 cup melted butter and cocoa and stir until the cocoa is dissolved.
  • 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. 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.
  • 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 2 tablespoons of peanut butter, the confectioners' sugar and water until a glaze forms. Add more water, if needed, to achieve desired 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.

CHOCOLATE PEANUT TORTE



Chocolate Peanut Torte image

A 2-layer chocolate cake filled with creamy peanut butter layers and fudge topping. This is an impressive, yet relatively easy dessert.

Provided by SweetySJD

Categories     Dessert

Time 2h15m

Yield 16 serving(s)

Number Of Ingredients 19

1 3/4 cups flour
1 1/3 cups sugar
3/4 cup cocoa
1 1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 cup nonfat milk
1/2 cup egg substitute
1/4 cup canola oil
2 teaspoons vanilla extract
1 cup boiling water
1 3/4 cups nonfat milk, cold
2 tablespoons nonfat milk, cold
1 (1 ounce) package sugar-free instant vanilla pudding mix
3/4 cup reduced-fat creamy peanut butter
3 tablespoons butter
1 ounce unsweetened chocolate
1/2 cup powdered sugar
2 tablespoons nonfat milk

Steps:

  • Line two 9-inch round baking pans with wax paper and coat with nonstick spray. Dust with flour, set aside.
  • In a bowl, combine flour, sugar, cocoa, baking powder, salt and baking soda.
  • In another bowl combine milk, egg, oil and vanilla; add to dry mixture. Beat 2 minutes.
  • Stir in boiling water. Pour into pans. Bake at 350 degrees 30-35 minutes.
  • Cool 10 minutes in pans, then move to wire rack and cool completely.
  • For the filling, whisk 1 3/4 cups milk and pudding mix for 2 mintues.
  • In a saucepan over low heat, stir peanut butter and remaining milk until smooth. Fold into pudding. Chill 1 hour.
  • For topping, melt butter and chocolate. Stir in sugar and milk. Cool until spreadable and spread over cake.

Nutrition Facts : Calories 232.2, Fat 7.4, SaturatedFat 2.3, Cholesterol 6.7, Sodium 326.8, Carbohydrate 37.4, Fiber 1.4, Sugar 22.8, Protein 4.9

FAVORITE CHOCOLATE PEANUT TORTE



Favorite Chocolate Peanut Torte image

This cake is so rich, you'd never guess it was lower in fat and sugar than other desserts. The smooth peanut butter layers and fudgy topping make it a hit with my family. -Crystal Christopher of Hustonville, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 21

1-3/4 cups all-purpose flour
1 cup sugar
3/4 cup baking cocoa
1/3 cup sugar blend
1-1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 cup fat-free milk
1/2 cup egg substitute
1/4 cup canola oil
2 teaspoons vanilla extract
1 cup boiling water
CREAMY PEANUT FILLING:
1-3/4 cups plus 2 tablespoons cold fat-free milk, divided
1 package (1 ounce) sugar-free instant vanilla pudding mix
3/4 cup reduced-fat creamy peanut butter
TOPPING:
1 ounce unsweetened chocolate
3 tablespoons butter
1/2 cup confectioners' sugar
2 tablespoons fat-free milk

Steps:

  • Coat two 9-in. round baking pans with cooking spray; line with waxed paper. Coat the paper with cooking spray and sprinkle with flour; set aside. , In a large bowl, combine the first seven ingredients. In a small bowl, combine the milk, egg substitute, oil and vanilla; add to flour mixture. Beat for 2 minutes. Stir in water. Pour into prepared pans. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks. Cool completely. , In a large bowl, whisk 1-3/4 cups milk and pudding mix for 2 minutes; let stand 2 minutes or until soft-set. In a small saucepan over low heat, stir peanut butter and remaining milk until smooth. Fold into pudding. , Place bottom layer on a serving plate; spread half of filling over cake layer; top with second layer and remaining filling. Chill for 1 hour or until serving., For topping, in a microwave, melt chocolate and butter; stir until smooth. Stir in confectioners' sugar and milk until smooth. Cool until spreadable. Spread frosting over top of cake.

Nutrition Facts : Calories 287 calories, Fat 11g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 407mg sodium, Carbohydrate 41g carbohydrate (20g sugars, Fiber 2g fiber), Protein 8g protein.

CHOCOLATE PEANUT TORTE



Chocolate Peanut Torte image

A crust of vanilla wafer crumbs and crushed peanuts provides this cool and creamy dessert with an extra tasty base. It's almost guaranteed that I'll bring home an empty pan when I take it to a potluck. -Ardyce Piehl, Wisconsin Dells, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 20 servings.

Number Of Ingredients 10

2 cups crushed vanilla wafers (about 60 wafers)
1/3 cup butter, melted
1 cup salted peanuts, finely chopped, divided
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1/2 cup peanut butter
4 cups whipped topping, divided
3 cups cold milk
2 packages (3.9 ounces each) instant chocolate pudding mix
1 milk chocolate candy bar (1.55 ounces), grated

Steps:

  • In a large bowl, combine the wafer crumbs, butter and 2/3 cup peanuts. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 8-10 minutes or until lightly browned. Cool. , In a large bowl, beat the cream cheese, sugar and peanut butter until smooth. Fold in 2 cups of whipped topping. Spread over crust. , In a another large bowl, beat milk and pudding mixes on low for 2 minutes. Carefully spread over cream cheese layer. Cover and refrigerate for 4-6 hours. , Just before serving, carefully spread remaining topping over the pudding layer. Sprinkle with grated chocolate and the remaining peanuts.

Nutrition Facts : Calories 314 calories, Fat 20g fat (9g saturated fat), Cholesterol 27mg cholesterol, Sodium 263mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 1g fiber), Protein 6g protein.

CHOCOLATE PEANUT BUTTER CUP TORTE



Chocolate Peanut Butter Cup Torte image

Yield 16 servings

Number Of Ingredients 9

Nonstick cooking spray with flour
1 pkg (18-21 oz/450 g) traditional or chewy brownie mix
3 eggs
1/2 cup (125 mL) plus 1 tbsp (15 mL) vegetable oil
1/4 cup (50 mL) water
1/4 cup (50 mL) creamy peanut butter
1 2/3 cups (400 mL) peanut butter morsels
2 cups (500 mL) mini marshmallows
6 pkgs (1.5 oz/42 g each) peanut butter cup candies, diced

Steps:

  • Preheat oven to 350°F (180°C). Spray Torte Pans with cooking spray. Place Parchment Paper circles over centers of pans; set aside. In large mixing bowl, combine brownie mix, eggs, 1/2 cup (125 mL) of the oil, water and peanut butter; mix well. Divide batter between pans, spreading to edges. Bake 10-12 minutes or until centers feel firm to the touch.In large microwave-safe bowl, microwave morsels and remaining oil on HIGH 1-2 minutes or until melted, stirring every 30 seconds. Set aside 1/4 cup (50 mL). Fold marshmallows into remaining mixture.Remove pans from oven; cool 4 minutes. Invert one brownie well-side up onto platter; spread marshmallow filling. Invert second brownie onto cooking rack. Using Mega Lifter, place well-side up over bottom layer; top with candies and drizzle with reserved peanut butter mixture.

Nutrition Facts : U.S. Nutrients per serving Calories 470, Total Fat 24 g, Saturated Fat 10 g, Cholesterol 40 mg, Carbohydrate 53 g, Protein 10 g, Sodium 250 mg, Fiber 2 g

CHOCOLATE WALNUT TORTE



Chocolate Walnut Torte image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 8 to 12 servings

Number Of Ingredients 12

8 ounces (2 sticks) unsalted butter, plus extra for pan
1/2 cup matzo cake meal, plus extra, for flouring the pan
8 ounces semisweet chocolate
5 eggs
3 egg yolks
3 tablespoons sugar
7 ounces (about 2 1/3 cups) finely ground walnuts
1/2 cup egg whites (from about 4 eggs)
1/2 cup sugar
8 ounces (2 sticks) cold unsalted butter, cut into pieces
1 ounce unsweetened chocolate, melted
2 teaspoons cold brewed coffee

Steps:

  • Preheat oven to 350 degrees F.
  • Butter a 10-inch round cake pan and line the bottom with waxed or parchment paper. Flour the sides of the pan with matzo cake meal.
  • In the top of a double boiler set over barely simmering water, melt the butter and chocolate together, stirring frequently. Set aside to cool slightly.
  • In a mixer fitted with a whisk attachment (or using a hand mixer), whip the eggs, egg yolks, and sugar until very light and fluffy. Fold in the hot chocolate mixture.
  • In a small bowl, mix the matzo meal and ground walnuts. Fold into the chocolate-egg mixture. Pour into the prepared pan and bake until firm and dry on the top and a toothpick inserted into the center comes out almost clean (a few crumbs are OK), about 35 to 40 minutes.
  • Let cool 20 minutes in the pan, then turn out onto a rack and let cool to room temperature. Transfer to a serving plate and refrigerate 1 hour.
  • Meanwhile, make the frosting: In the top of a double boiler set over barely simmering water, whisk the egg whites and sugar together until the mixture is very hot and the sugar has dissolved somewhat. Remove from the heat and whip the mixture in a mixer (or using a hand mixer) until cooled, smooth, and fluffy. Add the butter and whip until smooth; the mixture might look broken at this point, but keep whipping and it will smooth out.
  • Drizzle in the melted chocolate and coffee, and whip until smooth and fluffy. Using a flexible spatula, frost the chilled cake on the top and sides.
  • Serve immediately or refrigerate up to 24 hours. Remove from the refrigerator 1 hour before serving.

ULTIMATE CHOCOLATE PEANUT BUTTER TORTE



Ultimate Chocolate Peanut Butter Torte image

Make and share this Ultimate Chocolate Peanut Butter Torte recipe from Food.com.

Provided by PumpKIM

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup butter, melted
1 cup unsweetened cocoa
2 cups sugar
4 eggs
3 teaspoons vanilla
1 cup flour
1/2 teaspoon salt
1 cup Reese's Peanut Butter cups, chopped
1/4 cup peanut butter
1/2 cup chocolate chips

Steps:

  • Preheat oven to 350 degree F.
  • Grease two 8 inch circular pans and line with parchment.
  • In a bowl, combine melted butter and cocoa and stir until cocoa has dissolved.
  • Add sugar and stire until well-combined.
  • Add eggs and continue to mix well.
  • Fold in vanilla, flour and salt.
  • Fold in chopped Reese's peanut butter cups.
  • Divide between the pans and bake for approximately 25 minutes.
  • Allow to cool and remove from pan.
  • Spread 1/4 cup peanut butter over one layer and top with the second layer.
  • Melt the chocolate and drizzle over the cake.

CHOCOLATE-PEANUT BUTTER TART



Chocolate-Peanut Butter Tart image

The key to the marbleized look of this chocolate-peanut butter tart: a wooden skewer, which is used to swirl warm peanut butter atop chocolate ganache.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h40m

Yield Makes one 4 1/2-by-14-inch tart; Serves 8 to 10

Number Of Ingredients 19

1 cup all-purpose flour, plus more for rolling
1/4 teaspoon salt
1/3 cup unsweetened cocoa powder (preferably Valrhona)
1 stick unsalted butter, softened
1/4 cup sugar
1 large egg
1 teaspoon pure vanilla extract
2 tablespoons heavy cream
1/2 cup sugar
2 tablespoons unsalted butter
1 tablespoon light corn syrup
2 tablespoons water
1/4 teaspoon baking soda
3/4 teaspoon salt
6 ounces (1 1/2 cups) cocktail peanuts, finely chopped in a food processor
3/4 cup smooth peanut butter
3/4 cup heavy cream
5 ounces semisweet chocolate (61 percent), chopped
Pinch of salt

Steps:

  • Make the crust: Whisk flour, salt, and cocoa powder. Beat butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Add egg and vanilla, and beat until combined, scraping down sides of bowl. Reduce speed to low, and gradually beat in flour mixture in 3 batches, alternating with cream and beginning and ending with flour mixture. Shape dough into a rectangle, wrap in plastic wrap, and refrigerate until firm, at least 1 hour and up to 2 days. Let stand at room temperature 5 minutes before rolling.
  • Roll out dough into a 7-by-16-inch rectangle on a floured surface. Fit into a 4 1/2-by-14-inch rectangular tart ring on a parchment-lined baking sheet. Push dough into corners of ring to create sharp edges; trim so that dough is flush with top of ring. Prick dough all over with a fork. Freeze until firm, about 30 minutes.
  • Preheat oven to 350 degrees. Line crust with parchment, pressing so that it is flush with dough, especially in corners. Fill with pie weights or dried beans; bake until edges are set, about 20 minutes. Remove weights and parchment; bake until cooked through, about 10 minutes. Let cool completely, about 30 minutes.
  • Make the brittle: Bring sugar, butter, corn syrup, and water to a boil in a small saucepan over high heat. Cook, stirring occasionally, until mixture begins to brown. Reduce heat to medium, and cook until golden brown. Stir in baking soda, salt, and peanuts until well combined (mixture should be the color of peanut butter). Immediately pour onto a nonstick baking mat, spreading out as thinly as possible with a heatproof spatula or wooden spoon. Let cool completely, about 30 minutes. Finely chop half the brittle with a heavy knife to yield 1/2 cup. Reserve remainder for another use.
  • Make the filling: Heat peanut butter in a microwave until fluid, about 30 seconds. Pour 1/2 cup into crust, and top with chopped brittle, pressing it into peanut butter. Freeze tart until peanut butter is firm, about 10 minutes. For ganache, bring cream to a boil; pour over chocolate in a small bowl. Add salt; let sit 8 minutes.
  • Meanwhile, fill a disposable pastry bag with remaining fluid peanut butter (if peanut butter has thickened, microwave it 10 seconds), and snip off end. Whisk ganache until smooth, and immediately pour into tart, smoothing with a mini offset spatula if necessary. Pipe peanut butter in continuous diagonal zigzag lines down length of tart. Draw a wooden skewer perpendicularly through peanut butter lines in a zigzag motion down length of tart. Then draw skewer in a continuous sideways loop pattern down length of tart to create swirls.
  • Refrigerate tart until set, at least 1 hour and up to 8 hours. Cut into wedges, and serve.

CHOCOLATE PEANUT BUTTER TORTE



Chocolate Peanut Butter Torte image

Categories     Cake     Microwave     Mixer     Chocolate     Nut     Dessert     Bake     Kid-Friendly     Back to School     Peanut     Fall     Party     Vegetarian     Pescatarian     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 8

1 prebaked pie shell
2 large eggs, at room temperature
4 large egg yolks, at room temperature
1/3 cup sugar
1 cup peanut butter
7 tablespoons unsalted butter
3 ounces bittersweet chocolate
1/4 cup lightly salted peanuts, coarsely chopped

Steps:

  • Heat oven to 325°F. In a mixing bowl, beat eggs, yolks, and sugar with electric mixer on medium-high speed until it ribbons, about 6 minutes. Meanwhile, in a microwavable bowl, melt peanut butter, butter, and chocolate on high 1 minute. Stir and repeat until mixture is smooth. Cool.
  • In three additions, fold egg mixture into chocolate mixture. Pour into a prepared pie shell. Sprinkle peanuts over top of pie. Bake 12 minutes. Surface will be soft and somewhat liquid in the center. Allow to cool for 30 minutes and serve. Filling will be slightly runny and ooze out of the pie wedge.

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From withtwospoons.com


CHOCOLATE PEANUT TORTE RECIPE
Crecipe.com deliver fine selection of quality Chocolate peanut torte recipes equipped with ratings, reviews and mixing tips. Get one of our Chocolate peanut torte recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 100% Chocolate Peanut Torte Tasteofhome.com A crust of vanilla wafer crumbs and crushed peanuts provides this …
From crecipe.com


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