This dessert is my idea of decadence – a truly delicious dessert. Due to the ridiculously high fat and sugar content it’s not something I make on a regular basis, but because it’s Easter all bets are off with calorie counting and a few indulgent treats are on the menu. Besides, anything is always better for you when it’s homemade….
Because this dessert is so incredibly rich, small pieces are all that are needed. However don’t be surprised if your guests come back for seconds! Commence preparation at least 6 hours before you intend to serve it, or the whole thing can be made the day before. I like to serve it with a glass of Vintage Port. Enjoy…
Ingredients (serves 8-12):
200g wheatmeal or granita biscuits
1 tablespoon caster sugar
100g unsalted butter, melted
250g cream cheese, at room temperature
1¼ cups smooth peanut butter
1 cup caster sugar
1 teaspoon vanilla extract
¾ cup thickened cream
100g good quality dark chocolate, finely chopped
¼ cup thickened cream
Method (40 mins + 60 mins cooking / inactive time):
1. For the base: Preheat the oven to 180°C. Grease and line the bottom of a 22cm spring form tin with baking paper.
2. Place the biscuits in a food processor and process until fine. Add the sugar and melted butter and process until combined.
3. Press the mixture firmly into the base of the prepared tin. Bake for 10 minutes, then set aside to cool.
4. For the filling: Place the softened cream cheese, peanut butter, sugar and vanilla in a large bowl and mix until well combined.
5. Place the cream in a separate bowl and whip using an electric mixer until stiff. Add it to the peanut butter mixture and using the electric mixer, mix until thoroughly combined. Spoon the filling into the cooled crust, level the top and refrigerate for 30 minutes.
6. For the ganache: place the chocolate and the cream in a heatproof bowl placed over a saucepan of simmering water (ensure the bowl does not touch the water). Stir continuously until the chocolate has melted and the mixture is well combined. Remove from heat and let stand for 10 minutes.
7. Carefully spread the ganache over the filling and refrigerate the torte for at least 4 hours before serving.