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Ingredients
- 3/4 lb Semi-sweet chocolate, minced (I use Callebaut)
- 6 Tbsp. Butter
- 3/4 c. Smooth peanut butter
- 1 1/2 tsp Chipotle chile puree
- 4 lrg Large eggs, room temperature
- 1/2 c. Honey roasted peanuts, coarsely minced "x3" cake pan or possibly springform pan
Directions
- Preheat the oven to 425deg.. Cut a circle of baker's parchment or possibly waxed paper to line the bottom of the cake pan or possibly springform. Butter the bottom and sides of the pan, then insert the paper and butter it also. If using the springform, wrap the outside of the pan with tinfoil to make it watertight. Heat the chocolate and butter in the top of a double boiler over gently simmering water. Remove from the heat, whisk till smooth, then whisk in the peanut butter and chile puree. In a mixing bowl, beat the Large eggs till they are light and have increased in volume, two to three min.
- Carefully fold the Large eggs into the chocolate mix in three batches till no streaks of egg are visible. Pour the batter into the prepared pan and smooth the top. Pour about one inch of warm water into a larger baking pan and set the cake pan or possibly springform in it. Place the pans in the middle rack of the oven and bake for 15 min. Remove from the oven and set the torte on a rack to cold. Sprinkle the minced peanuts on the top of the torte, pressing very gently so they will adhere. When the torte has cooled, cover and chill at least four hrs or possibly overnight. To unmold, dip a sharp knife into warm water, dry it, and run it around the edge of the torte pan.
- Immerse the base of the pan in warm water for a few seconds, dry it well, then turn it out onto a serving plate so which the minced nuts become the crust.
- Presentation: I cut a chile pepper stencil out of parchment, place it on top, and dust it with powdered sugar or possibly cocoa. Serve plain, with shortbread cookies or possibly sweetened whipped cream.
- Yields eight generous servings
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