Peanut Torte With Whipped Ganache
Are you a sweet tooth? Treat your sweet side to this decadent and tasty dessert!
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Ingredients
Peanut torte
- 350g roasted peanuts (unsalted)
- 2 cups sugar
- 5 eggs (separated)
- 1 ½ cups of salted peanuts to serve
Whipped ganache
- 300g dark chocolate
- 125ml cream
- 30ml cream liquor
Method
Peanut torte
- Pour the peanuts, sugar and egg yolks into the food processor and blend on high until the mixture transforms into a sticky paste. Scrape the peanut mixture into a large mixing bowl and set aside while you whisk the egg-whites.
- Whisk the egg-whites into stiff peaks then gently fold a third of the egg-whites at a time into your peanut batter. Divide the batter into three 15cm cake tins (use two 20cm tins if you don’t have the smaller ones) and bake in a preheated oven at 180C for 15-20 minutes, until lightly browned on top.
Whipped ganache
- Chop the chocolate into small pieces and put it into a clean and dry stainless steal bowl. Pour the cream and liquor into a small saucepan and heat until it just begins to boil. Pour the hot cream over the chopped chocolate and gently push the chocolate into the cream. Leave the chocolate to sit in the hot cream for a couple of minutes before you stir it, this will help the chocolate melt evenly. After 2-3minutes, stir the chocolate and cream until you have a silky ganache.
- Refrigerate ganache for 2 hours to allow it to completely cool down, the ganache will be quite hard when it has chilled. Scrape the chilled ganache into the mixing bowl of your stand mixer and beat on high until it is light and fluffy.
- Put your salted peanuts into your clean dry food processor bowl. Pulse the peanuts until they are roughly chopped.
- Spread a third of the whipped ganache onto each cake making sure to spread it right to the edge. Sprinkle the cakes with the crushed salted peanuts then stack the cakes on top of each other. Use a cake spatula to scrape the excess ganache from around the sides of the cake.
- Serve this cake with double cream or vanilla ice-cream.
This recipe and photograph was contributed to Food Thinkers Bakery Club by Kelly Barlow of NSW
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