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Peanut Butter & Chocolate Torte

 

What you need:

for the crust:

1 box chocolate cake mix

1 egg

1/3  cup. melted butter

for the filling:

1 1/2  cup. whole milk

1/4 tsp. salt

3 large egg yolks

1/3  cup firmly packed brown sugar

4 tsp. flour

1/2 cup creamy peanut butter

1/2 tsp. vanilla extract

for the ganache topping:

3 oz. semi-sweet chocolate, chopped

4 Tbsp. butter, cut into small pieces

1 Tbsp. light corn syrup

What you do:

Preheat the oven to 180 C / 350 F / gas mark 4

Spray a 9 inch spring form pan or tart pan with non-stick cooking spray.

Mix together  cake mix, egg, and butter in a bowl until a soft dough forms.

Spread the dough into the prepared pan, pressing it into the bottom and about 1 inch up the sides of the pan if using a springform pan.

Bake the crust for 15-20 minutes, until it has puffed up and is baked through.  Use a spoon (or the bottom of a drinking glass) to press the crust back down and against the sides.

Allow crust to cool completely.

To make the filling, combine the milk and salt in a medium saucepan and bring to a simmer.

In a medium bowl, whisk together egg yolks, brown sugar and flour.

Slowly ladle in half of the hot milk over the egg mixture, whisking constantly (do this slowly or the milk will cook the egg yolks).

Pour egg mixture back into the remaining milk in the pan.

Cook over medium heat, whisking constantly, until mixture comes to a boil and thickens, about 4 minutes.

Continue to cook, still whisking constantly, for 1 more minute.

Remove pan from heat, then whisk in peanut butter and vanilla.

Pour the hot filling into the cooled crust and spread evenly.

Carefully press a piece of plastic wrap directly onto the surface of the filling (to prevent a skin from forming) and refrigerate for at least 2 hours before adding the chocolate glaze.

To make the chocolate glaze, melt the chocolate and butter in a double boiler over medium heat, stirring to combine.

Stir corn syrup into the melted mixture until smooth.

Remove plastic from chilled tart and carefully pour the hot glaze over the filling, spreading evenly to cover the filling.

Refrigerate the tart for 30 minutes before serving.

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