This dramatic dessert combines everybody’s favorites: chocolate and peanut butter, of course. It is featured at the Banyan Bar & Grille at the Addison in Boca Raton, FL., where Noreen Andre is Executive Pastry Chef and Jeffrey Sacks is Executive Chef.

Visit www.theaddison.com.

 

Chocolate Peanut Butter Torte

Flourless Chocolate Cake
0.5 lb of semi-sweet chocolate
0.3 lb butter
0.15 lb of sugar
4 egg yolks
4 egg whites

1. Melt chocolate and set aside under low heat.
2. Cream butter and sugar. Add yolks and mix until light and
    creamy. Set aside.
3. Whip whites until stiff.
4. Add chocolate to butter mixture and then fold in whites.
5. Bake at 325◦ for 30-40 minutes.

Peanut-Butter Filling
1 cup of sugar
0.75 cup of creamy peanut butter
0.5 stick of room temperature butter
0.25 tsp of vanilla extract
4 tsp of whipping cream

1. Combine sugar, peanut butter, and vanilla extract in bowl and beat until mixture is smooth.
2. Add heavy cream one teaspoon at a time and mix until smooth.

Chocolate Ganache
2 cups of heavy cream
1.5 oz. of light corn syrup
2 oz. of sugar
1 lb of semi-sweet dark chocolate

1. Combine cream, corn syrup and sugar in a saucepan, bring to a boil while stirring frequently.
2. Pour chocolate into large bowl. Pour hot cream over chocolate and stir until completely
    melted, then cool until room temperature.

Assembly
1. Using a cookie cutter circle, cut out a circle in flourless cake. Freeze for 30 minutes.
2. Remove from freezer. Layer with peanut butter filling and top with a piece of cake.
3. Freeze for 30 minutes.
4. Coat each cake with chocolate ganache. Refrigerate for 15 minutes and then coat again with
    chocolate ganache.  Refrigerate again for 15 minutes.
5. Take out. Top with peanut butter filling and sprinkle one cup of peanut brittle. Serve with
    banana gelato. Use remaining chocolate ganache for a decorative sauce.