| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 1 | c | (6 ounces) semisweet chocolate chips |
| 2 | tb | Smooth peanut butter |
| 1 | tb | Unsalted butter |
| 1 | lg | Egg |
| 1/4 | c | Sugar |
| 1/2 | ts | Vanilla |
| 2 | tb | All purpose flour |
| 1/2 | c | Chopped unsalted dry roasted peanuts |
| Vanilla ice cream |
INSTRUCTIONS
ACCOMPANIMENT 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 chops, 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. Yield: one 8-inch torte Notes: Recipe courtesy of Gourmet Magazine Recipe by: Cooking Live Show #CL9083 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@comteck.com> on Apr 4, 1998
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