Posts Tagged ‘springform’

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TWD – Chocolate-Banded Ice Cream Torte

August 26, 2008

This week’s recipe was chosen by Amy of Food, Family and Fun. And she chose the Chocolate-Banded Ice Cream Torte on pages 288-289.

This recipe was simple to make, but time consuming, if you followed the time guidelines in the recipe.  I cheated a little on the “set up” times but had to let it freeze for a long time for the final freeze (probably b/c of the previous cheating, heh)

For the ganache, I used Ghiradelli’s Bittersweet 60% chocolate chips and regualar eggs.  If you are concerned with the fact that the eggs do not get cooked, you can either get pasturized eggs, heat the mixture to 140 degrees for 3 1/2 minutes, or leave the eggs out.  The eggs are there to help the texture of the ganache at the cold temperture of the freezer.

For the ice cream filling, I used Edy’s Double Vanilla and frozen strawberries in syrup.  I would have preferred to use raspberry (which is my favorite) as the recipe calls for, but frozen raspberries in syrup, apparantly, don’t exist around me.

The ganache came together very well.  By the end it was getting very thick and hard to whisk!  I need to work on my whisk muscles!  The ice cream and berries was very tempting in the food processor… looked like one huge strawberry milk shake, but I managed to only eat a little >.>

When putting the layers together, I left the ganache to chill for the full 30 minutes, but the ice cream was stiff enough after about 5-10, so I was able to shave a little time there.

The end result is very pretty but VERY rich.  Small pieces dear readers!  Small pieces! Phew!

So, in closing, very worth it!  It is very rich so you can get several pieces out of it, so very good for dinner parties or family gatherings!

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Peanut Butter Torte

May 6, 2008

Peanut Butter Torte

Well, I have to admit, I was going to cheat on this week’s TWD, because I made this torte for a friend’s birthday a few weeks ago and never got around to posting about it,

Birthday Torte(put it in a Coach box, he was so confused)

but since Derby was this weekend (poor 8 Bells) I decided to make it again to take to a party.

This torte is fantastic! I worship the ground peanut butter walks on, so adding chocolate and whipped cream was just extra. Normally I don’t like hard bits of stuff in my desserts, but the chocolate chips and peanut bits really work. I think that is because there are enough of them that you get a fair amount in each bite. Rather than a nice creamy bite with bits o’ stuff in it.

It came together (both times) very easily. The only time required is the after-assembly chill to set up. This could be skipped, though, as long as you don’t mind it having more of a pudding consistency than a cheesecake.

Torte crustWhipped creamAdding chips and nutsWith whipped creamFinished torteblurry slice o\' torte

This torte is destined to become a staple in my dessert baking. Not only is it peanut butter, and chocolate, and easy, but it is also egg free which mean my dear fellow baker (Beth) who is horribly allergic can eat this! Yay!

As with most of Dorie’s recipes she explains everything wonderfully so that they are difficult to mess up, so go on, dive in, (ignore all the fat grams) and make one for yourself!

Peanut Butter Torte

1 ¼ c. finely chopped salted peanuts (for the filling, crunch and topping)

2 teaspoons sugar

½ teaspoon instant espresso powder (or finely ground instant coffee)

¼ teaspoon ground cinnamon

Pinch of freshly grated nutmeg

½ c. mini chocolate chips (or finely chopped semi sweet chocolate)

24 Oreo cookies, finely crumbed or ground in a food processor or blender

½ stick (4 tablespoons) unsalted butter, melted and cooled

Small pinch of salt

2 ½ c. heavy cream

1 ¼ c confectioners’ sugar, sifted

12 ounces cream cheese, at room temperature

1 ½ c salted peanut butter – crunchy or smooth (not natural; I use Skippy)

2 tablespoons whole milk

4 ounces bittersweet chocolate finely chopped

Getting ready: center a rack in the oven and preheat the oven to 350°F. Butter a 9-inch Springform pan and place it on a baking sheet lined with parchment or a silicone mat.

Toss ½ cup of the chopped peanuts, the sugar, espresso powder, cinnamon, nutmeg and chocolate chops together in a small bowl. Set aside.

Put the Oreo crumbs, melted butter and salt in another small bowl and stir with a fork just until crumbs are moistened. Press the crumbs evenly over the bottom and up the sides of the spring form pan (they should go up about 2 inches on the sides). Freeze the crust for 10 minutes.

Bake the crust for 10 minutes, then transfer it to a rack and let it cool completely before filling.

Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, whip 2 cups of the cream until it holds medium peaks. Beat in ¼ cup of the confectioners’ sugar and whip until the cream holds medium-firm peaks. Crape the cream into a bowl and refrigerate until needed.

Wipe out (do not wash) the bowl, fit the stand mixer with the paddle attachment if you have one, or continue with the hand mixer, and beat the cream cheese with the remaining 1 cup confectioners’ sugar on medium speed until the cream cheese is satiny smooth. Beat in the peanut butter, ¼ cup of the chopped peanuts and the milk.

Using a large rubber spatula, gently stir in about one quarter of the whipped cream, just to lighten the mousse. Still working with the spatula, stir in the crunchy peanut mixture, then gingerly fold in the remaining whipped cream.

Scrape the mouse into the crust, mounding and smoothing the top. Refrigerate for at least 4 hours, or overnight; cover with plastic wrap as soon as the mousse firms.

To Finish The Torte: put the chopped chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Leave the bowl over the water just until the chocolate softens and starts to melt, about 3 minutes; remove the bowl from the saucepan.

Bring the remaining ½ cup cream to a full boil. Pour the cream over the chocolate and , working with a a rubber spatula, very gently stir together until the ganache is completely blended and glossy.

Pour the ganache over the torte, smoothing it with a metal icing spatula. Scatter the remaining ½ cup peanuts over the top and chill to set the topping, about 20 minutes.

When the ganache is firm, remove the sides of the Springform pan; it’s easiest to warm the pan with a hairdryer, and then remove the sides, but you can also wrap a kitchen towel damped with hot water around the pan and leave it there for 10 seconds. Refrigerate until ready to serve.