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After teasing you by listing this dessert on our Sunday dinner menu and a few requests for the recipe, I thought it would only be fair that I share with you. Chocolate and peanut butter is a much loved combination of flavors, and when you take those flavors and bake them up into a fudgy, flourless chocolate-like cake with a meringue top, and then serve it with a warm peanut butter sauce… my jaws are cracking. Are yours??
The torte itself is quite simple to make and it can be made in advance. In fact, it is best made the day before because it needs to be served chilled. I served it with a peanut butter sauce, but it would also be nice with a crème anglaise or if you are short on time, just melt some good vanilla ice cream for a sweet ending to just about any meal.
Chocolate Peanut Butter Truffle Torte with a Peanut Butter Sauce
Equipment
- 9-inch springform pan
Ingredients
For the Torte
- ¾ cup (6 ounces) unsalted butter
- 10 ounces semisweet chocolate,, chopped
- ½ cup creamy peanut butter
- ½ teaspoon espresso powder
- ½ teaspoon pure vanilla extract
- 1 ½ cups granulated sugar
- 6 extra-large eggs, separated
For the Sauce
- 1 cup heavy cream
- ¼ cup plus 2 tablespoon firmly packed light brown sugar
- 1 extra-large egg yolk
- ½ cup creamy peanut butter
- ½ teaspoon pure vanilla extract
Instructions
For the Torte
- Preheat the oven to 325ºF. Spray a 9-inch springform pan with non-stick baking spray and line the bottom with a round of parchment paper; set aside.
- In a medium saucepan, combine the butter, chocolate, and peanut butter, and espresso powder over medium-low heat. Cook, stirring frequently, until chocolate melts and the mixture is smooth. Remove from the heat and stir in the vanilla. Add the sugar and whisk for 2 minutes. Add the egg yolks, one at a time, whisking well after each addition.
- Using a hand-held mixer, beat the egg whites in a medium bowl until stiff peaks form. Gently fold half the egg whites into the chocolate mixture. Fold in the remaining whites until no streaks remain. Pour the batter into the prepared pan, smoothing the top.
- Bake for 60 minutes. Transfer to a wire rack and let cool for another hour. Cover and chill in the refrigerator for at least 6 hours, preferably over night.
For the Sauce
- In a medium saucepan, combine the cream, brown sugar, and egg yolk. Bring the mixture to a boil over medium heat. Reduce the heat and allow the mixture to simmer for 6-8 minutes, or until thickened. Add the peanut butter, whisking until smooth. Remove from the heat and stir in the vanilla. Keep the sauce warm until ready to serve
To Serve
- Remove the sides of the springform pan and transfer the cake to a serving platter. Slice and serve with the warm peanut butter sauce. Enjoy
Notes
- Cake and sauce can be made one day in advance; cover and refrigerate.
- Cake and sauce can be kept in the refrigerator for up to 3 days.
- Re-warm the sauce in a small saucepan over low heat, stirring occasionally.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Mmm what a fabulous recipe!
Yum! I love chocolate and peanut butter together, and this look so rich and delicious.
This looks and sounds amazing! I love the look of the texture of your torte and that peanut butter sauce looks so good!
Oh that looks divine! Chocolate and peanut butter…my favorite combination!
I think you've taken the whole chocolate/peanut butter combination to the next level with this torte! It sounds so decadent and incredible. Plus that peanut butter sauce… yum!
I made this for a work potluck and it received raves!