Oh man you guys. This dessert was too good to save to share with you guys. I had originally planned to post anything today but I was just too excited about it wait longer. We devoured yesterday in a small family barbecue (I still can not believe we get to grill here in New York) and I thought that you all want delicious recipe too.
I was eyeing this on Annie blog for years, waiting for the right time to do it. What's better than a chocolate crust, creamy peanut butter filling, with crisp pieces throughout and a pinch of sea salt? Not much I can guarantee you that my family and agree!
The original recipe uses chopped through the filling and as a topping. You can tell me how Andy does not remember union nuts (creamy peanut butter is different, I guess?) Anyway, I Subbed crunchy peanut mixture with a combo of caramel crispy bits, mini chocolate chips, and sea salt flaky. it is folded into the cake and sprinkled on top and adds a wonderful element of the whole thing. I thought to leave all together, but I'm so glad I do not have it. We all agreed the little bursts of flavor and texture throughout were great!
Although this torte is on the rich side for sure, but since it is served cold, it does not seem too heavy for warm weather. With chocolate ganache thick crust and it really tasted the big party like a big slice of creamy peanut butter cup so, so delicious. In a sense, it is similar to a cheesecake without baking, but much creamier in texture. I liked him more when my slice sitting for a few minutes and got extra soft and creamy. Yum. What are you waiting for? Go do! :)
- for crust:
- 2½ cups finely processed crumbs *
- 5⅓ c. unsalted butter, melted and cooled
- pinch of salt
- for the crisis:
- ½ cup toffee bits
- ½ cup mini chocolate chips
- large pinch of sea salt flakey
- for the filling:
- 2 cups heavy cream
- 12 oz. cream cheese, at room temperature
- 1½ cup creamy peanut butter
- 2 c. whole milk
- sugar 1¼ cups confectioners
- For the filling:
- ½ cup heavy cream
- 4 oz dark (or bittersweet) chocolate finely chopped
- Sprinkle with toffee bits, mini chocolate chips and flakey sea salt for garnish
- Preheat oven to 350F. In a large bowl, combine cookie crumbs, melted butter and salt. Mix with a fork until well combined, and press crumb mixture into the bottom of a springform pan greased 9 inch.
- Freeze for 10 minutes, then bake for 10 minutes. Cool on a rack while you prepare the filling.
- In the bowl of a stand mixer fitted with the whisk attachment, (cooling assistance) whip the cream until peaks form of steep average. Transfer the whipped cream in a bowl and wipe the Stand Mixer bowl. (You do not have to wash it.)
- Switch to the paddle attachment and beat the cream cheese until completely smooth. Add peanut butter, milk and powdered sugar, and beat until everything is well combined.
- Fold about a quarter of the whipped cream with a spatula. Fold in the crisp mixture and then the rest of the whipped cream.
- Divide the filling into cooled crust and pop it in the freezer for a few minutes or until the foam is attached. Cover with plastic wrap and refrigerate for at least for hours or overnight.
- Finally, place the chopped chocolate in a heatproof bowl over a saucepan of simmering water (double boiler fortune.) When chocolate starts melting and just get shiny, remove it from the heat and drain the water.
- Add the cream to the pan and heat to boiling. Pour the cream over the chocolate and whisk until completely smooth.
- Pour the ganache on top of the lining and smooth with an offset spatula. Sprinkle with toffee bits, more mini nuggets flakey chocolate and sea salt.
- Refrigerate for a few minutes until the ganache can SEt- serve chilled.
Recipe adapted :. Eats Annie