Peanut Butter and Chocolate Truffle Torte Tell a Friend

Rate this recipe:

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 16 squares - 1 oz. semisweet chocolate, chopped
  • 2/3 cups - unsalted butter
  • 1/2 cups - creamy peanut butter
  • 5 - large eggs, lightly beaten
  • 2 tablespoons - all-purpose flour
  • - toasted peanuts, garnish
  • Peanut Butter Cream
  • 1/2 cups - creamy peanut butter
  • 1 cups - sweetened condensed milk
  • 1/4 cups - plus 2 Tbsp. half-and-half
  • Directions:

    For Torte:

    Melt chocolate and butter in a large heavy saucepan over medium-low heat, stirring often. Remove from heat, and stir in peanut butter. Let cool slightly. Gradually add chocolate mixture to beaten eggs, beating at medium speed of an electric mixer for 10 minutes.

    Fold flour into batter. Spoon batter into greased and cocoa-powdered 9-inch springform pan.

    Bake at 400 degrees F for 12 minutes for a gooey dessert or 15 minutes for a firmer dessert (either way, the torte will not be firm in center when removed from oven). Let cool completely. Cover; chill thoroughly.

    Remove sides of springform pan. Spoon warm Peanut Butter Cream (below) onto each dessert plate. Top each with a slice of torte. Garnish with toasted peanuts if desired.

    For Peanut Butter Cream:

    Melt peanut butter in saucepan over medium-low heat, stirring constantly. Gradually stir in condensed milk and half-and-half; cook until heated. Remove from heat; serve warm.

    Brief Description

    Chocolate torte topped with warm peanut butter cream.

    Main Ingredient:

    peanut butter

    Category:  Desserts

    Cuisine:  French

    Prep Time: 2 hour(s) 20 min
    Cook Time: 20 min


    Titus Home

    Posted By:


    Posted On:

    December 9, 2018

    Print Recipe

    Speak Your Mind