Chocolate Peanut Torte

4 from 1 ratings

Created by the masters behind baking, KitchenAid, this recipe combines two of our favorite sweet indulgences: chocolate and peanuts. A three-layer cake filled with crunchy bites of peanuts and graham cracker crumbs is smothered in a rich and creamy chocolate-peanut butter frosting that is finger-licking good.

Servings

servings

Ingredients

1/2 cup butter, softened
1/2 cup powdered sugar
4 tablespoon almond paste
1 1/3 cup creamy peanut butter
4 ounce semisweet chocolate, melted
3/4 cup butter, softened
3/4 cup sugar
3/4 cup almond paste
5 eggs
2/3 cup graham cracker crumbs
3/4 cup all-purpose flour
3/4 teaspoon baking powder
1 1/3 cup ground peanuts

Directions

Beat the butter, powdered sugar, and almond paste with electric mixer on medium speed for 2 minutes, or until creamy. Stop and the scrape bowl to fully incorporate.
Add the peanut butter and chocolate. Turn to medium-high speed and beat 2 minutes, until fluffy.
Preheat the oven to 350 degrees.
Beat the butter, sugar, and almond paste with an electric mixer on medium speed for 1 minute. With mixer running, add the eggs, 1 at a time, beating 15 seconds after each addition. Stop and scrape the bowl to fully incorporate.
Turn the mixer to medium-low speed and gradually add the graham cracker crumbs, flour, and baking powder; beat 1 minute more. Stir in the peanuts, mixing until just blended.
Pour the batter into a 9-inch springform pan which has been lined with waxed paper and greased. Bake for 50-55 minutes.
Remove from the pan and cool on a wire rack. When cool, slice the cake horizontally into thirds to form 3 layers. Frost with the chocolate-peanut frosting.