Chocolate-Peanut Butter Torte

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2 cups Moravian chocolate cookies
¾ cup butter, melted
1 stick butter, softened
¾ cup peanut butter
2 tablespoons powdered sugar
1 cup heavy cream
6 ounces semi-sweet chocolate
1/2 cup heavy cream


1. Preheat oven to 375º.
2. In a food processor or a large plastic bag, grind 2 cups of Moravian Chocolate Cookies. Add ¾ cup melted butter and combine.
3. In a 9” spring form or tart pan, apply cookie mix and press gently.
4. Bake for 10-12 minutes and allow to cool completely.
5. In a small mixing bowl, beat 1 stick softened butter until it is light and fluffy.
7. Add ¾ cup peanut butter and 2 tablespoons powdered sugar, beat for a couple of minutes.
8. In a separate small mixing bowl, beat 1 cup heavy cream until soft peaks form. Fold the whipped cream into the peanut butter mixture. Spread mixture on top of crust.
9. In a small pot, heat ½ cup heavy cream until it is gently simmering. Add 6 oz semi-sweet chocolate and stir until melted. Spread ganache on top of peanut butter layer.
10. Refrigerate until ready to serve.

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