Chocolate Peanut Butter Truffle Torte

After teasing you by listing this dessert on our Sunday dinner menu and receiving a few requests for the recipe, I thought it would only be fair to share it with you. Chocolate and peanut butter are 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 jaw is cracking. Are yours??

The torte itself is quite simple to make and can be prepared in advance. In fact, it is best made the day before because it needs to be served chilled. I serve 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

By Nicole Prep: 10 minsCook: 1 hr 20 minsRefrigeration Time: 6 hrsTotal: 7 hrs 30 mins Servings: 10 Chocolate and Peanut Butter are a winning combination in this fudgy, flourless cake!

Equipment

• 9-inch springform pan
• Saucepan set
• Hand mixer with flex beaters
• Silicone spatula

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 tablespoons firmly packed light brown sugar
• 1 extra-large egg yolk
• ½ cup creamy peanut butter
• ½ teaspoon pure vanilla extract

Instructions 

For the Torte

1. 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.
2. In a medium saucepan, combine the butter, chocolate, peanut butter, and espresso powder over medium-low heat. Cook, stirring frequently, until the 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.
3. 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.
4. 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

1. 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

1. 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

Calories: 702kcal, Carbohydrates: 57g, Protein: 12g, Fat: 50g, Saturated Fat: 24g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 17g, Trans Fat: 1g, Cholesterol: 183mg, Sodium: 162mg, Potassium: 382mg, Fiber: 4g, Sugar: 49g, Vitamin A: 958IU, Vitamin C: 0.1mg, Calcium: 72mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.