Peanut Butter Chocolate Torte
by Feli Chic'Cuisine
This Peanut Butter Torte is rich, creamy, and packed with peanut butter flavor, complemented by a crunchy graham cracker crust and a smooth chocolate glaze. If you’re a fan of peanut butter and chocolate (and let’s be honest, who isn’t?), this Peanut Butter Torte is the dessert of your dreams.
With a crunchy graham cracker and peanut crust, a creamy peanut butter filling, and a smooth chocolate glaze, this torte hits all the right notes of sweetness, richness, and texture.
Whether you’re preparing it for a special occasion, a holiday gathering, or just because you deserve something amazing, this torte will certainly impress.
Why You'll Love This Peanut Butter Torte
Flavor: The combination of creamy peanut butter, rich cream cheese, and smooth chocolate is simply irresistible. The slight bitterness of the semisweet chocolate balances out the sweetness of the filling, creating a harmonious dessert.
Texture: The graham cracker and peanut crust gives a satisfying crunch, while the filling is creamy and light. The chocolate glaze adds a glossy, rich finish that perfectly complements the other layers.
No-Bake Wonder: This dessert requires no baking, making it an excellent option for warm weather or when you don’t want to heat up the kitchen. Simply chill it, and you’ve got a show-stopping dessert ready to go.
Tips for Making the Perfect Peanut Butter Torte
Use room temperature ingredients - For the filling, make sure the cream cheese and butter are softened. This will make it easier to mix the ingredients together smoothly and avoid lumps.
Whip the cream carefully - When you whip the heavy cream, be careful not to over-whip it. It should be stiff but still soft enough to fold into the peanut butter mixture without deflating.
Refrigeration is key - Don’t rush the chilling process. The torte needs time to set in the fridge, so allow the layers to firm up for the recommended 6 hours or overnight. This will ensure your torte holds its shape and has the perfect texture when served.
Customize the crust - If you’re not a fan of peanuts in the crust, feel free to substitute them with chopped almonds or another nut of your choice.
Use high-quality chocolate - For the glaze, opt for high-quality semisweet chocolate. The flavor of the chocolate will shine through in the finished torte, and using good chocolate will elevate the entire dessert.
Choosing the Right Pan Size for Your Peanut Butter Torte
A 9-inch (23 cm) springform pan is fine for this peanut butter torte, but if you want a thicker and taller dessert, an 8-inch (20 cm) pan would be a better choice. Here’s how each option affects the torte:
9-Inch Pan (Recommended in Original Recipe)
✔️ The filling will spread out more, making the torte slightly shorter.
✔️ Easier to slice and serve.
✔️ Faster chilling and setting time.
8-Inch Pan (For a Taller Torte)
✔️ The torte will be thicker and taller since the same amount of filling is in a smaller space.
✔️ May require a slightly longer chilling time to set properly.
✔️ Might be harder to slice neatly if it’s very thick.
Final Recommendation: If you like a taller, more dramatic torte, use an 8-inch pan. If you prefer a more standard height with easier slicing, stick to the 9-inch pan. Either will work!
How to Make Peanut Butter Chocolate Torte
Make the Crust:
1. Place the graham cracker biscuits in a food bag and crush them into crumbs with a rolling pin.
2. Mix graham cracker crumbs, brown sugar, melted butter, and peanuts. Press into a 9-inch pan and refrigerate.
Make the Filling:
3. Using an electric mixer, beat together the peanut butter, softened cream cheese, sugar, butter, and vanilla extract - until smooth and creamy, about 2 minutes.
4. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture using a spatula, making sure not to deflate it.
5. Carefully pour the filling into the prepared crust, smoothing the top evenly. Cover and chill for at least 6 hours or overnight until set.
Make the Chocolate Glaze:
6. In a small bowl, melt the semisweet chocolate chips with the hot coffee, stirring until smooth. You can microwave it in 20-second intervals or use a double boiler.
7. Pour the melted chocolate over the chilled torte and spread it evenly with a spatula. Return the torte to the fridge for at least 1 hour to allow the glaze to set.
Garnish. Sprinkle chopped peanuts on top before serving if desired.
This Peanut Butter Torte is rich, creamy, and decadent, with a perfect balance of textures: a crunchy, nutty crust, a smooth and airy peanut butter filling, and a glossy chocolate glaze. The flavors of peanut butter and chocolate complement each other beautifully, making it an irresistible treat for any dessert lover!
Peanut Butter Chocolate Torte Recipe
The crust has just the right amount of crunch, the filling is smooth and airy, and the chocolate glaze gives it a beautiful finish.
Prep time: 25 min.
Chilling time: 7 h 30 min
Serves: 10-12
Ingredients
For the Crust:
80g (1 cup) graham cracker crumbs
50g (1/3 cup) packed brown sugar
115g (1/2 cup) butter, melted
65g (1/2 cup) peanuts, finely chopped
5 eggs
For the Filling:
250g (1 cup) creamy peanut butter
450g (16 ounces / 2 cups) cream cheese, softened
450g (2 1/4 cups) sugar
2 Tbsp butter, softened
2 tsp vanilla extract
360g (1 1/2 cups) heavy (whipping) cream, before whipping
For the Chocolate Glaze:
115g (4 ounces / 2/3 cup) semisweet chocolate chips
4 Tbsp (1/4 cup) hot coffee
Peanuts, coarsely chopped (optional, for garnish)
Method
Make the Crust:
1. In a mixing bowl, combine the graham cracker crumbs, brown sugar, melted butter, and finely chopped peanuts. Mix well.
2. Firmly press the mixture into the bottom of a 9-inch (25 cm) springform pan to create an even crust. Refrigerate. Chill the crust in the fridge while preparing the filling.
Make the Filling:
3. In a large mixing bowl, use an electric mixer to beat together the peanut butter, softened cream cheese, sugar, butter, and vanilla extract. Beat on high until smooth and creamy, about 2 minutes.
4. In a separate bowl, whip the heavy cream until stiff peaks form. Fold in the whipped cream. Gently fold the whipped cream into the peanut butter mixture using a spatula, making sure not to deflate it.
5. Carefully pour the filling into the prepared crust, smoothing the top evenly. Cover and chill for at least 6 hours or overnight until set.
Make the Chocolate Glaze:
6. In a small bowl, melt the semisweet chocolate chips with the hot coffee, stirring until smooth. You can microwave it in 20-second intervals or use a double boiler.
7. Pour the melted chocolate over the chilled torte and spread it evenly with a spatula.
8. Return the torte to the fridge for at least 1 hour to allow the glaze to set.
Garnish. Sprinkle chopped peanuts on top before serving if desired.
Enjoy!
Words of Wisdom to Remember:
''Look, there's no metaphysics on earth like chocolates.” ― Fernando Pessoa
*All Photographs on Feli Chic'Cuisine, signed Feli Chic'Cuisine are copyrighted.
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