LeSweetThings..

May 6, 2008

Tuesdays with Dorie – Peanut Butter Torte

Filed under: Cheese, Chocolate, Nuts, TWD — lynettechng @ 10:21 am

PB torte

Another country… and another installment of Tuesdays with Dorie! The big move is a thing of the past, although my baking equipment still sits in 2 big boxes, and standmixer has yet to find a permanent spot on the kitchen counter. The butter is in one fridge with the vanilla, and the chocolate is in another with the eggs. Half the spices are in the cupboard, and the flours are all over. You get my drift…? Not quite so moved in yet.

Even so, that did not stop me from this week’s TwD – a Peanut Butter Torte chosen by Elizabeth of Ugg Smell Food. I have to admit that I was rather intrigued by the recipe, as it called for almost no baking. Honestly, I think one could have gotten away without baking the Oreo cookie crust, and just stuck with freezing it instead.

I did away with the cream in the Oreos, to try and cut down on unnecessary sugars, and upped ot a touch on the butter to hold the crust together. it worked to a certain extent, but yielded a thicker crust – no complaints there!

The cheese and peanut butter filling was easy enough to make. I’ve never been a huge fan of peanut butter (I know… NUTS, right? Pun fully intended!), and I knew who this dessert was going to go to, so I didn’t hold back on the PB, and chocolate! The salted peanuts made the whole thing a tad too salty, so I would recommend going for standard roasted ones instead.

Overall, I found this dessert much too sweet for me, and all I could manage was two bites and no more. An adjustment to the cheese : PB ratio will definately have to be looked into should this dessert be revisited. No glaze this time, as I wanted to make this a little less unhealthy (it already had oreos, cream cheese and peanut butter!!), but was still well received by the PB lover! I served it with some homemade honeypear vanilla ice cream (this one I LOVED!)

Would I make this again? Maybe. But only on request. Although I think I will experiment baking this instead to make it a little more stable, and not start melting the moment it’s out of the fridge in the Singapore heat! But hey! Don’t let me stop you from trying it yourself…

* * * * *

PB Torte slice + Godiva

Peanut Butter Torte

1 ¼ c. finely chopped salted peanuts (for the filling, crunch and topping)

2 teaspoons sugar

½ teaspoon instant espresso powder (or finely ground instant coffee)

¼ teaspoon ground cinnamon

Pinch of freshly grated nutmeg

½ c. mini chocolate chips (or finely chopped semi sweet chocolate)

24 Oreo cookies, finely crumbed or ground in a food processor or blender

½ stick (4 tablespoons) unsalted butter, melted and cooled

Small pinch of salt

2 ½ c. heavy cream

1 ¼ c confectioners’ sugar, sifted

12 ounces cream cheese, at room temperature

1 ½ c salted peanut butter – crunchy or smooth (not natural; I use Skippy)

2 tablespoons whole milk

4 ounces bittersweet chocolate finely chopped

 

Getting ready: center a rack in the oven and preheat the oven to 350°F. Butter a 9-inch Springform pan and place it on a baking sheet lined with parchment or a silicone mat.

Toss ½ cup of the chopped peanuts, the sugar, espresso powder, cinnamon, nutmeg and chocolate chops together in a small bowl. Set aside.

Put the Oreo crumbs, melted butter and salt in another small bowl and stir with a fork just until crumbs are moistened. Press the crumbs evenly over the bottom and up the sides of the spring form pan (they should go up about 2 inches on the sides). Freeze the crust for 10 minutes.

Bake the crust for 10 minutes, then transfer it to a rack and let it cool completely before filling.

Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, whip 2 cups of the cream until it holds medium peaks. Beat in ¼ cup of the confectioners’ sugar and whip until the cream holds medium-firm peaks. Crape the cream into a bowl and refrigerate until needed.

Wipe out (do not wash) the bowl, fit the stand mixer with the paddle attachment if you have one, or continue with the hand mixer, and beat the cream cheese with the remaining 1 cup confectioners’ sugar on medium speed until the cream cheese is satiny smooth. Beat in the peanut butter, ¼ cup of the chopped peanuts and the milk.

Using a large rubber spatula, gently stir in about one quarter of the whipped cream, just to lighten the mousse. Still working with the spatula, stir in the crunchy peanut mixture, then gingerly fold in the remaining whipped cream.

Scrape the mouse into the crust, mounding and smoothing the top. Refrigerate for at least 4 hours, or overnight; cover with plastic wrap as soon as the mousse firms.

To Finish The Torte: put the chopped chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Leave the bowl over the water just until the chocolate softens and starts to melt, about 3 minutes; remove the bowl from the saucepan.

Bring the remaining ½ cup cream to a full boil. Pour the cream over the chocolate and , working with a a rubber spatula, very gently stir together until the ganache is completely blended and glossy.

Pour the ganache over the torte, smoothing it with a metal icing spatula. Scatter the remaining ½ cup peanuts over the top and chill to set the topping, about 20 minutes.

When the ganache is firm, remove the sides of the Springform pan; it’s easiest to warm the pan with a hairdryer, and then remove the sides, but you can also wrap a kitchen towel damped with hot water around the pan and leave it there for 10 seconds. Refrigerate until ready to serve.

PB Torte melting

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February 24, 2008

Happy Birthday to Me…. with a ‘Rather Pleasing Carrot Cake’

Filed under: Cakes, Cheese, Themed — lynettechng @ 12:24 am

For my birthday, I wanted to make a cake that I wouldn’t normally do. I was thinking a layered cake, because they are, in my opinion, celebration cakes. Alot of heart, alot of effort and alot of love goes into these cakes, and that’s one of the reasons why I don’t make layered cakes all that often. Special occassions only.

I’d thought about it, and decided on the carrot cake. I know I didn’t want something chocolatey. Don’t get me wrong, chocolate is my life, but I ‘d been working with it so much in the last few weeks, I thought I’d give it a bit of a break. The carrot cake fits this to a tee. It works very well as a layered, tall cake. It has an autumy-feel, which whilst it really is spring, the chill that runs through my bones makes it feel all autumy, plus I really like carrot cake!

Now, the most important question was not which cake to make, but whose cake to make! Almost every book out there has one, and good ones at that, so I had to think long and hard on this…

I finally decided to go to the beginning. To the one that made me truely enjoy biting into a slice of carrot cake. To a pretty unexpected source. I turned to Jamie Oliver this weekend, for his ‘Rather Pleasing Carrot Cake’ from ‘Cook with Jamie‘.

It was a very moist cake, with a light crumb. Jamie suggests a mascarpone cream cheese frosting, but I opted to use that as a fillig instead, and went the way of Dorie for the citrus frosting.

I L.O.V.E.D this cake, and the texture of both the filling (lighter and silkier) and the frosting (citrusy and sweet). Chopped walnuts on the sides, and light sprinkerling on top provided just the perfect crunch and contrast to the moist cake and creamy cheese.

This one’s definately a winner!

* * * * *

Jamie’s Carrot Cake with Lemon Mascarpone Filling
+ Dorie’s Cream Cheese Frosting

Cake:
285g unsalted butter, softened
285g light brown soft sugar
5 large eggs, separated
Zest and juice of 1 orange
170g self-raising flour, sifted
1 slightly heaped teaspoon baking powder
115g ground almonds
115g shelled walnuts, chopped, plus extra for serving (optional)
1 heaped teaspoon ground cinnamon
A pinch of ground cloves
A pinch of ground nutmeg
½ teaspoon ground ginger
285g carrots, peeled and coarsely grated
Sea salt

Filling:
115g Mascarpone cheese
225g full-fat cream cheese (I used Philly)
85g icing sugar, sifted
Zest and juice of 1 lemon, or to taste

Frosting:
225g cream cheese, at room temperature
110g unsalted butter, at room temperature
450g icing sugar, sifted
1 tablespoon fresh lemon juice or ½ teaspoon pure lemon extract

To make Cake:
Preheat oven to 180ºC (350ºF/Gas 4). Grease and line a 22cm/9” round spring form pan with greaseproof paper.Beat the butter and sugar together by hand or in a food processor (I used my trusty old standmixer!) until pale and fluffy. Beat in the yolks, one at a time and add the orange zest and juice. Stir in the sifted flour and baking powder, and add the ground almonds, walnuts, spices and grated carrot and mix well together.In a separate bowl, whisk the egg whites with a pinch of salt until stiff, then gently fold them into the cake mix.

Scoop the mixture into the prepared cake pan and baked for about 50 minutes (depending on your oven. Mine only took 45mins) until golden and risen.
You can check if the cake is cooked by poking a cocktail stock into it. Remove it after 5 seconds and if it comes out clean, the cake is done.

Leave the cake to cool in the tin for 10mins, then turn it out on the rack and leave for at least an hour. You will want to leave the cake in the tin for not longer than 10 min, as I find that it tends to adhere itself to the paper – not a pretty sight!

To make Filling:
Mix all the icing ingredients together and spread in between layers.

To make Frosting:
Working with the stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the sugar and continue to beat until the frosting is velvety smooth. Beat in the lemon juice or extract. I used 1½ tbsp to cut through the sweetness, but I think this really is up to you. I also threw in some lemon zest , and the frosting is gorgeous with specks of yellow.

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