Warning: This dessert is not for the light of heart. Also, it will ruin any diet you are on. Luckily I have a hard heart, and am not on a diet (yet).
I made this for the Soup Swap I went to this past Sunday. I volunteered to provide the dessert. I was browsing my bookmarks for inspiration and saw this beauty from My Baking Addiction. And after drooling over the pictures, I knew I had to make it.
Also, make sure you have a large glass of milk on hand, and be sure not to take TOO big of a slice. It will paralyze you.
- 1 cup butter, melted
- 1 cup cocoa powder
- 2 cups sugar
- 4 eggs
- 1 tbsp vanilla
- 1 cup flour
- 1/2 tsp salt
- 15 mini Reese’s peanut butter cups, chopped
- 1/4 cup peanut butter, warmed for easy spreading
Peanut Butter Ganache
- 3 tbsp peanut butter
- 1/2 cup heavy cream
- 1/4 cup confectioners sugar (plus more if needed for desired thickness)
- 1/2 tsp vanilla
- chocolate chips and chopped peanut butter cups for decoration
1. Preheat oven to 350 degrees. Butter two 8-inch round pans and line the bottom with parchment paper.
2. Combine the melted butter and cocoa in a large mixing bowl and stir until cocoa is dissolved.
3. Add sugar, 1/4 cup at a time and mix well after each addition. Add eggs one at a time and mix until combined. Stir in vanilla, flour, and salt and combine just until the flour is no longer visible. Fold in chopped peanut butter cups and divide evenly between the two pans.
4. Bake for 25 minutes or until the center comes out clean. Set aside to cool on a wire rack. Once cooled, place one layer on a cake dish.
5. Spread the warmed 1/4 cup of peanut butter (microwave for 20-30 seconds) over the first layer.
6. Then make the ganache: Combine 3 tbsp of peanut butter, confectioners sugar, vanilla, and cream in a small bowl. If the ganache is too runny, add more confectioners sugar until it reaches your desired thickness. Pour the glaze on top of the cake and allow to drip over the sides. Decorate with chocolate chips and chopped peanut butter cups.
7. Store leftovers in the refrigerator.
My Two Cents: This torte was almost like fudge. I thought it would be a mixture of a fudgy brownie and moist cake, but after I left it overnight in the fridge, it solidified into basically a huge hunk of fudge. And trust me, that’s not a bad thing, at all. But it is really really rich.
The chopped up peanut butter cups in the center of the cake were pretty fantastic. The mini cups or the regular sized cups will work for this recipe–and you don’t have to use the name brand. They added a rich flavor to this already immensely rich dessert.
Ummm…I don’t know what else I can say about this except….enjoy