Sunday, June 10, 2012
Chocolate Peanut Butter Torte and fun new treasures found
How does one combine a Chocolate Peanut Butter Torte with new found treasures? For me, it isn't too far of a stretch. I've been wanting to try this recipe and one of my new found treaasures from a recent trip to a second hand shop provided the perfect inspiration: this pretty domed cake stand. I've always wanted one. Never had one. Now I do, but it can't sit empty, can it? No way! So I filled it with this rich peanut butter and chocolate brownie torte. I'll provide the recipe at the end of this post.
Back to my treasure hunting. I was absolutely tickled to find and make these purchases. I don't go "junking" with the assumption I'll find anything. Usually I like to just poke around and see what there is. But my latest trip proved to be a win, win, WIN for me.
I found this wonderful domed cake stand, silver plated sugar bowl and this delightful children's school desk.
The cake stand is fairly heavy. Very good to hold rich desserts!
The child's school desk is adorable! I love the little drawer under the seat. This little desk is going in my sewing room. I see a lot of uses for it as well as being just a fun decorative piece to have.
The silver plated sugar bowl caught my eye and I'm going to turn it into a vintage style pin cushion. Once I complete its conversion from bowl to pin cushion I'll show you.
OK...is the recipe for the Peanut Butter Brownie Torte what you've been waiting for? Of course I'll share. It really went together quite easily and my favorite part is the creme center which is a combination of whipped cream, cream cheese, peanut butter and powdered sugar. Of course the Peanut butter cup pieces don't hurt it a bit either.
Peanut Butter Cup Brownie Torte
7 TBSP unsalted butter softened
1 cup granulated sugar
1 egg yolk
1/2 tsp vanilla extract
1/4 cup cocoa powder
1/2 cup all-purpose flour
1/2 teaspoon baking powder
pinch of salt
1/2 cup semi-sweet chocolate chips
Preheat oven to 325F.
Butter and flour two 8" round baking (cake) pans
Using a stand mixer with the paddle attachment, mix together butter and sugar for about 2 minutes. Add in egg, egg yok and vanilla and beat well for another minute.
Add cocoa, flour, baking powder and salt. Mix on low speed until completely incorporated but do not over-beat.
Fold in chocolate chips until completely distributed through the brownie batter.
Divide the batter between the two prepared baking pans. Bake at 325F. for 20 minutes. Remove from oven and pop out of the pans onto plates to cool. I didn't have two spring form pans but if you prepare the cake pans the brownie rounds will fall out of the pans easily.
Peanut Butter Cream Cheese Mousse
1/2 cup whipping cream, chilled
5 ounces cream cheese (room temperature)
1/3 cup plus 2 TBSP powdered sugar (icing sugar)
1/3 cup peanut butter
Using a stand mixer with a whisk attachment, whisk the whipped cream on high until stiff peaks form. Place into a bowl and set aside.
Add the cream cheese and peanut butter and whisk on medium speed untill fully incorporated. Add powdered sugar and mix well to combine.
Add whipped cream back into the bowl and whisk on medium high until peanut butter mixture and whipped cream are fully incorporated and the texture is light and fluffy.
Place this mixture in a medium sized bowl and set in the refrigerator while the brownies cool completely. (AT LEAST for 30 minutes)
4 1/2 ounces semi-sweet chocolate, chopped fine
1/2 cup heavy whipping cream
Place chocolate in a medium bowl. Next, in a small pan bring the cream to a boil. Once the cream starts to boil, pour over chocolate. (Note: Do NOT let the cream boil long because it will very quickly boil up over the top of the pan.)
Once you've poured the cream over the chocolate let it sit for about 5 minutes or so. Then, whisk the chocolate mixture until it is smooth and glossy.
To Assemble the Brownie Torte:
Place one brownie round on a serving platter. Add 1/2 of the peanut butter mousse fill over the top of the brownie. Sprinkle a few chopped peanut butter cup pieces.
Take the second brownie round and carefully layer it on top of the first layer. Spread remaining peanut butter mousse on top. Sprinkle remaining peanut butter cups on top.
Pour ganache over the top. I really did NOT need as much ganache as this recipe calls for, though it is nice to have the extra to drizzle over the sliced torte pieces when you are serving it.
Until next time,