Along with Memorial Day, we also celebrated my dad's birthday this weekend. In the past, he's requested a peanut butter chocolate cake, so I decided to make more of a summer cake that wasn't really a cake by making this torte, that I first saw in Dorie Greenspan's baking cookbook. I think the very first time I saw it (like a year ago) I decided it was going to be his next birthday cake.
This torte features a peanut butter mousse that includes cream cheese and peanut butter, and is lightened by heavy whipping cream, whipped to peak perfection. There is also a "crunch" mixture that is blended in, consisting of chopped peanuts, mini chocolate chips, a bit of sugar, and is spiced lightly with a touch of cinnamon and nutmeg (I left out the nutmeg) and a little bit of espresso powder. All of this is blended and poured into an Oreo cookie crust, then chilled and later topped with chocolate ganache and sprinkled with more chopped peanuts.
So my mom asked if this was like a cheesecake. I suppose you might say it's like an unbaked cheesecake, minus the egg and flour, but the texture was much lighter and not as dense. Still quite rich, though, so I wouldn't be going for a slice of this torte before bed. In fact, it probably would make a good actual cheesecake since it isn't as dense, which is why I don't care for cheesecake at all. (I go to the Cheesecake Factory for their chopped salads and sweetened green mint iced tea.)
Although not a cake, my dad said he enjoyed it a lot. No, this won't replace a real chocolate and peanut butter cake, but I'd say that it was a nice change of pace dessert, especially during the recent bout of heat we've been having. This was also good frozen as well as chilled.
My only mods were to assemble the torte in an 8-inch springform pan, and I used 1/2 cup less heavy whipping cream in the filling along with only 8 ounces of cream cheese. I felt that 1/2 cup heavy whipping cream in the ganach made it too runny, so you might try just 1/3 cup, and don't decrease the chocolate.
Recipe here
Yummm! This looks so good and perfect for a heat wave, like you mentioned. I'm a sucker for mousse-y things. I'm glad I have the Dorie book. Maybe I'll crack it open later.
ReplyDeleteI made this a couple of weeks ago for my boyfriends birthday! If you have leftovers, this torte freezes really well!
ReplyDeleteThis cake looks intense and like something I would absolutely adore! PB+chocolate anyway tastes good to me.
ReplyDeleteI've made this and LOVED it---we actually put ours in the freezer and thawed for about 10 min before we ate. I personally loved it this way!
ReplyDeleteYour version is beautiful :)
Awesome
ReplyDeleteOh wow, what a vision!
ReplyDeleteThis is so sinful and delicious...thanks for post this...
OMG this looks awesome :D
ReplyDeleteWow wow wow! Looks so delish!
ReplyDeletexxMK
Delightful Bitefuls
I made this one as well and have to say- I've never gotten such crazy-eyed, obsessive responses to a dessert. It has a permanent place in my recipe folder but I like your modifications and will need to make a note!
ReplyDeletewow wow, this looks and sounds so sinfully good!
ReplyDeleteMica ~ Make this when you need to impress. It's incredibly simple, but awe-inducing.
ReplyDeleteTaylor ~ I really liked how it tasted frozen, even better than chilled.
Joanne ~ I give mad props to whoever invented the Reese's PB cup. Genius.
Natalie ~ Thanks! It's nice that it stores so well in the freezer, too.
D ~ +1
Mika ~ That's what I'm here to do. =D
Dani ~ Thanks!
Mary ~ It most definitely was!
TKTC ~ Haha, I think this is going to be the best recipe I've ever blogged about, simply by the impressiveness of the finished product.
PigPigsCorner ~ Thanks!
Wow! Made as written for a birthday (bday boy is a PB & chocolate lover), except in a big springform (9 or 10") which was fine it only meant no crust along the SIDES, but the bottom was still covered and held up well. I was unable to freeze the pan as my freezer was too narrow!! (We have a side-by-side model and the freezer portion is, well, narrow!) But 15 minutes in the fridge, then baked, and it worked fine. Huge hit at the party. I also think the larger pan might help for richness purposes, because it lets you cut more, smaller slices. I didn't find the ganache runny, but perhaps my cream or chocolate was of a different consistency. Thanks for sharing the recipe!
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