Chocolate Peanut Torte Recipes

CHOCOLATE PEANUT TORTE

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.

CHOCOLATE PEANUT BUTTER CUP TORTE

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.

CHOCOLATE CHIP-PEANUT BUTTER TORTE

Steps:

• Heat oven to 350 degrees F. In ungreased 10- or 9-inch springform pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 15 to 18 minutes or until light golden brown. Cool 10 minutes.
• Meanwhile, in medium bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Beat in sugar and egg until well blended. Stir in 1/2 cup of the chocolate chips and 1/2 cup of the peanuts. Pour over cooled crust; spread evenly.
• In medium microwavable bowl, microwave butterscotch chips uncovered on High 1 minute, stirring twice, until melted and smooth. Stir in peanut butter until smooth. Drizzle over cream cheese mixture. Sprinkle with remaining chocolate chips and peanuts.
• Bake 30 to 40 minutes longer or until edge is set but center is still slightly jiggly. Cool on cooling rack 10 minutes. Run knife around side of pan to loosen torte; carefully remove side of pan. Cool 1 hour. Refrigerate until chilled, about 2 hours.
• To serve, cut torte into wedges. Drizzle 1 teaspoon chocolate syrup onto each dessert plate. Place wedges over syrup. Store in refrigerator.
• Using miniature chocolate chips makes it easier to distribute the chips evenly; it also makes the dessert easier to cut.

CHOCOLATE PEANUT BUTTER TORTE

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.

ULTIMATE CHOCOLATE PEANUT BUTTER TORTE

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.