Peanut Brownie Torte Recipe - Cooking Index
1 cup | 110g / 3.9oz | Semisweet chocolate chips - (6 oz) |
2 tablespoons | 30ml | Smooth peanut butter |
1 tablespoon | 15ml | Unsalted butter |
1 tablespoon | 15ml | Egg (large) |
1/4 cup | 49g / 1.7oz | Sugar |
1/2 teaspoon | 2.5ml | Vanilla |
2 tablespoons | 30ml | All-purpose flour |
1/2 cup | 73g / 2.6oz | Chopped unsalted dry roasted peanuts |
Vanilla ice cream |
Butter and flour an 8-inch round cake pan. In a small metal bowl set over barely simmering water melt 3/4 cup of the chocolate chips, peanut butter, and the butter, stirring until the mixture is smooth. In a bowl, whisk together the egg, sugar, and vanilla until the mixture is foamy, whisk in the chocolate mixture and a pinch of salt, whisking until the mixture is smooth, and fold in the flour, remaining 1/4 cup chocolate chips, and the peanuts.
Spoon the batter into the pan, spreading it evenly, and bake the torte in the middle of a preheated 350 degree oven for 15 minutes to 20 minutes, or until a tester comes out with some crumbs adhering to it.
Transfer the torte to a rack, let it cool for 10 minutes, and serve it warm, cut into wedges, with the ice cream.
This recipe yields one 8-inch torte.
Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-9083 broadcast 03-11-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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