| 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
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”