Tuesday, May 6, 2008

Dorie's Peanutbutter Torte


Wow. This is rich and decadent and so good. If you love Reese's Peanut Butter Cups, you will adore this...and for me, the non-baker, it's not even really baking. This is this week's Tuesdays with Dorie achievement (anything I bake is an achievement, trust me on this).

Of course, I managed to not make it look like the photo in Dorie's Book. First of all, I have an 8-inch spring form pan. You don't THINK it will make so much difference, but that's a lot of volume (you do the math; I didn't understand 7th grade math until I was 40, but then the boys moved on to more difficult stuff and I forgot everything again). Second of all, she says either crush the Oreos for the crust by hand (that's what I said--an OREO cookie crust. How cool is that?) OR with a food processor. Because we all know how much I don't like cleaning the food processor, I crushed by hand. My crust is not so so much a crumb crust as a cookie pebble crust. How very Flintstone.

Taking it out of the springform was easy (thank goodness I've moved that pan from NYC to Philadelphia to KY to the first apartment in Florida to the second apartment here in Florida. I just knew I would need it!). I had to alter the topping a bit because even though I asked two different people in the house (one husband, one son) if they could stop and buy me a measly cup of heavy cream for the ganache topping, neither one remembered...So instead I stirred a touch of melted butter into the chocolate to give me something spreadable that won't turn brittle in the fridge...It works. (Not like I was saving calories at this point...)

But that doesn't mar the flavor. A bite of heaven. This and a cup of good espresso is on the menu for my afternoon break. Life is good.

(The picture shows how challenged I am with the whole crust thing...but I like its "rough" form...forget pebble crust. When cut, this looks like boulder crust...still tastes great. Lucky office workers at Florida Table, because this is so NOT staying in my house for me to eat. I should be everyone's favorite!)

14 comments:

kim said...

beautiful job! i think the height looks great, i like to be able to see the different layers from the side :) my crust was pebbly too, hehe

bakingwiththeboys said...

"Pebble" crust or not I am sure it still tasted great. The picture is making me want it again already.

Marie said...

Picture perfect torte! Well done! I halved the recipe because I didn't want too much of it hanging around for very long! It was delicious!

Mara said...

WOW that thing looks insane...in a good way. I thought about 8" springform, but went a different route. Love it!!!!

Chez US said...

Great cake, looks nice! I love your clam piece as well. Summers wine is fantastic!

Annemarie said...

I think it looks just like Dorie's ;)

Melissa said...

LOL at the not using the food processor. I did the same thing. Oops!

Heather said...

Great job! Looks delicious!

Erin said...

It looks wonderful! I love the height :)

annmartina said...

I like your crust. You can actually see some of the cream filling still intact. You certainly can't fault that.

lemontartlet said...

The rocky crust looks great, it's so tasty to bite into the chunks of cookie. Hello from one Florida resident to another (Tampa Bay here)!

Dianne said...

It looks fantastic!

Shari said...

I agree...espresso and this torte would be perfect!

Jaime said...

i think the crust looks great! i love how tall your torte is, looks better than the one in the book :)