Shelly's Recipe

CHOCOLATE-GLAZED PEANUT-BUTTER TORTE

Category: Tortes

2 tbsp honey-roasted peanuts
1/2 cup firmly packed light brown sugar
1/2 cup flour
2 tbsp natural unsweetened cocoa powder
1/4 cup butter, softened
2 tsp unflavored gelatin
1/4 cup plus 2 tbsp cold water
1 cup creamy peanut butter
1 (8 oz) pkg cream cheese, softened
3-1/4 cups plus 1 tbsp heavy cream, chilled and divided
1 cup confectioners' sugar
4 (1 oz) bars semisweet chocolate, chopped
2 tbsp light corn syrup
Garnish: chocolate curls

Preheat oven to 350. Invert bottom of a springform pan. (This will make it easier to remove from pan.) Lock side of pan. Set aside.

In the work bowl of a food processor, pulse peanuts with brown sugar until finely chopped. Add flour, cocoa, and butter, pulsing just until dough begins to come together. Press dough evenly into bottom of springform pan. Prick dough all over with a fork.

Bake for approximately 15 minutes, or until dry to the touch. Remove from oven and set aside to cool completely.

In a 1-1/2-quart heavy saucepan, sprinkle gelatin over cold water and let stand for approximately 5 minutes, or until softened. Heat gelatin mixture over low heat, stirring for approximately 2 minutes, or just until gelatin is melted. Add peanut butter, whisking until combined; remove from heat. Add cream cheese, whisking until combined.

In a medium bowl, combine 3 cups heavy cream and confectioners' sugar. Beat at medium-high speed with an electric mixer until soft peaks form. Add one-third of whipped cream to peanut-butter mixture to lighten, then fold in remaining whipped cream until well combined. Spoon filling onto prepared crust, gently smoothing top. Cover and refrigerate for at least 3 hours.

In a small heavy saucepan, bring remaining 1/4 cup plus 1 tbsp heavy cream to a simmer and remove from heat. Add chocolate and let stand for 1 minute, then gently whisk until completely melted and smooth. Transfer to a small bowl and cool, stirring occasionally for approximiately 20 minutes, or until slightly thickened but still pourable.

Run a warm thin knife around inside of springform pan, then remove side. Pour chocolate mixture on top of cake and spread, allowing excess ganache to drip down sides. Store, covered tightly, in refrigerator.