posted by Mai 03-19-103 7:18 AM
Peanut Butter-and-Chocolate Truffle Torte
This dessert for serious chocolate lovers needs to be made the day before (or the morning of) your party so it has time to firm up. Let it stand at room temperature 1 hour before serving.
2 (8-ounce) packages semisweet chocolate squares, chopped
2/3 cup butter
1/2 cup creamy peanut butter
5 large eggs, lightly beaten
2 tablespoons all-purpose flour
Peanut Butter Cream
Garnish: chopped toasted peanuts
Melt chocolate and butter in a large heavy saucepan over medium-low heat, stirring often. Remove from heat, and stir in peanut butter. Cool slightly. Gradually add chocolate mixture to eggs, beating at medium speed with an electric mixer 10 minutes.
Fold flour into chocolate mixture; spoon into a greased and floured 9-inch springform pan. Bake at 400° for 15 minutes. Center will not be set. Cool completely. Cover and chill 8 hours. Let stand at room temperature for 1 hour. Serve torte with Garnish, if desired.
Note: You serve this recipe with Peanut Butter Cream.
Peanut Butter Cream:
3/4 cup creamy peanut butter
1 (14-ounce) can sweetened condensed milk
1/2 cup half-and-half
Combine all ingredients in a small saucepan. Cook over medium-low heat, stirring constantly, about 8 minutes or until melted. Remove from heat, and serve warm.