Chocolate Peanut Torte Recipes

Steps:

• Preheat the oven to 350 F. Butter 2 (8-inch) circular pans and line with parchment paper.
• In a medium bowl combine the 1 cup melted butter and cocoa and stir until the cocoa is dissolved.
• Add the sugar, 1/4 cup at a time, and mix well. Add the eggs, 1 at a time, and mix until incorporated. Stir in the vanilla, flour and salt and combine until the flour is no longer visible. Fold in the chopped peanut butter cups and divide the mixture between the pans. Bake for approximately 25 minutes, then remove from the oven and set aside to cool.
• Run a knife around the edge of each pan and turn out onto a work surface.
• Put 1 cake layer on a cake plate or a round platter. Spread the 1/4 cup of peanut butter over the first layer and top with the second layer. In a bowl, combine the remaining 2 tablespoons of peanut butter, the confectioners' sugar and water until a glaze forms. Add more water, if needed, to achieve desired glaze consistency. Pour the glaze on top of the torte, spreading it out with a small knife allowing it to drip over the sides. Melt the chocolate chips in a double boiler and drizzle over the glaze. Cut into slices and serve.

Steps:

• In a large bowl, combine the wafer crumbs, butter and 2/3 cup peanuts. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 8-10 minutes or until lightly browned. Cool. , In a large bowl, beat the cream cheese, sugar and peanut butter until smooth. Fold in 2 cups of whipped topping. Spread over crust. , In a another large bowl, beat milk and pudding mixes on low for 2 minutes. Carefully spread over cream cheese layer. Cover and refrigerate for 4-6 hours. , Just before serving, carefully spread remaining topping over the pudding layer. Sprinkle with grated chocolate and the remaining peanuts.

Steps:

• Place cookies in a food processor. Cover and pulse until fine crumbs form. Transfer to a large bowl and stir in butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan; cover and freeze for at least 15 minutes., Spread chocolate ice cream into crust; cover and freeze until firm. Spread peanut butter over chocolate layer and top with peanut butter ice cream. Cover and freeze until firm., Place chocolate chips in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool to room temperature, stirring occasionally. Spread over top of dessert. Immediately sprinkle with peanut butter cups. Cover and freeze for 1 hour before serving.

Steps:

• Heat oven to 325°F. In a mixing bowl, beat eggs, yolks, and sugar with electric mixer on medium-high speed until it ribbons, about 6 minutes. Meanwhile, in a microwavable bowl, melt peanut butter, butter, and chocolate on high 1 minute. Stir and repeat until mixture is smooth. Cool.
• In three additions, fold egg mixture into chocolate mixture. Pour into a prepared pie shell. Sprinkle peanuts over top of pie. Bake 12 minutes. Surface will be soft and somewhat liquid in the center. Allow to cool for 30 minutes and serve. Filling will be slightly runny and ooze out of the pie wedge.

Steps:

• Heat oven to 350 degrees F. In ungreased 10- or 9-inch springform pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 15 to 18 minutes or until light golden brown. Cool 10 minutes.
• Meanwhile, in medium bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Beat in sugar and egg until well blended. Stir in 1/2 cup of the chocolate chips and 1/2 cup of the peanuts. Pour over cooled crust; spread evenly.
• In medium microwavable bowl, microwave butterscotch chips uncovered on High 1 minute, stirring twice, until melted and smooth. Stir in peanut butter until smooth. Drizzle over cream cheese mixture. Sprinkle with remaining chocolate chips and peanuts.
• Bake 30 to 40 minutes longer or until edge is set but center is still slightly jiggly. Cool on cooling rack 10 minutes. Run knife around side of pan to loosen torte; carefully remove side of pan. Cool 1 hour. Refrigerate until chilled, about 2 hours.
• To serve, cut torte into wedges. Drizzle 1 teaspoon chocolate syrup onto each dessert plate. Place wedges over syrup. Store in refrigerator.
• Using miniature chocolate chips makes it easier to distribute the chips evenly; it also makes the dessert easier to cut.

Steps:

• Combine crumbs, butter& 2/3 c.
• peanuts.
• Press into an ungreased 9x13 pan.
• Bake at 350 for 8-10 minutes, or until lightly browned.
• Cool completely.
• In bowl, beat cream cheese, sugar& peanut butter until smooth.
• Fold in 2 c.
• Cool Whip.
• Spread over crust.
• In bowl, beat milk and puddings on low for two minutes.
• Carefully spread over cream cheese layer.
• Cover and refrigerate 4-6 hours.
• Just before serving, carefully spread remaining Cool Whip over pudding layer.
• Sprinkle w/ grated chocolate (or place broken candy bar pieces on top), and remaining peanuts.

Steps:

• Preheat oven to 350 degree F.
• Grease two 8 inch circular pans and line with parchment.
• In a bowl, combine melted butter and cocoa and stir until cocoa has dissolved.
• Add sugar and stire until well-combined.
• Add eggs and continue to mix well.
• Fold in vanilla, flour and salt.
• Fold in chopped Reese's peanut butter cups.
• Divide between the pans and bake for approximately 25 minutes.
• Allow to cool and remove from pan.
• Spread 1/4 cup peanut butter over one layer and top with the second layer.
• Melt the chocolate and drizzle over the cake.

Steps:

• Line two 9-inch round baking pans with wax paper and coat with nonstick spray. Dust with flour, set aside.
• In a bowl, combine flour, sugar, cocoa, baking powder, salt and baking soda.
• In another bowl combine milk, egg, oil and vanilla; add to dry mixture. Beat 2 minutes.
• Stir in boiling water. Pour into pans. Bake at 350 degrees 30-35 minutes.
• Cool 10 minutes in pans, then move to wire rack and cool completely.
• For the filling, whisk 1 3/4 cups milk and pudding mix for 2 mintues.
• In a saucepan over low heat, stir peanut butter and remaining milk until smooth. Fold into pudding. Chill 1 hour.
• For topping, melt butter and chocolate. Stir in sugar and milk. Cool until spreadable and spread over cake.

Steps:

• Heat oven to 350°F.
• Break up cookie dough into ungreased 10" or 9" springform pan.
• Press in bottom to form crust.
• Bake 15-18 minutes or until golden brown.
• Remove partially baked crust from oven.
• Cool 10 minutes.
• Meanwhile, in medium bowl, beat cream cheese with electric mixer on medium speed until light and fluffy.
• Add sugar and egg; beat until well blended.
• Stir in 1/2 cup of chocolate chips and 1/2 of the peanuts; with wooden spoon or rubber spatula.
• Pour over cooled crust; spread evenly.
• In medium microwaveable bowl, microwave buttersctch chips on HIGH 1 minute, stirring twice, until melted and smooth.
• Stir in peanut butter until smooth.
• Drizzle over cream cheese mixture.
• Sprinkle with remaining chocolate chips and peanuts.
• Return to oven; bake 30-40 longer or until edge is set but center is still slightly jiggly.
• Cool on wire rack 10 minutes.
• Run knife around side of pan to loosen; carefully remove sides of pan.
• Cool 1 hour.
• Refrigerate 2 hours or until completely cooled before serving.
• To serve, cut torte into wedges.
• Drizzle 1 teaspoon chocolate syrup onto each dessert plate.
• Place wedges over syrup.
• Garnish with mint leaves.