|Peanut Butter Torte|
I've been making a cake similar to this for years and years (see that here) and I had a bag of peanut butter baking chips sitting around for some time that I wasn't finding a good use for. I had a moment of clarity and this cake was the result.
Top it with chocolate, of course, for a rich and delicious after-dinner or just with coffee, dessert.
Peanut Butter Torte
Makes One 8 or 9 - inch cake
Melt together until smooth:
1 (10 ounces) bag of peanut butter baking chips
6 Tablespoons butter
Allow to cool for 10 minutes
5 egg yolks (set aside whites)
1Tablespoon all purpose flour
1Tablespoon powdered sugar
1/2 teaspoon vanilla extract
Add peanut butter mixture to egg mixture and blend until smooth.
Beat until stiff:
5 egg whites
Gently fold egg whites into peanut butter/egg yolk mixture until well blended.
Do NOT overbeat!
Pour into a greased 8 or 9 -inch spring form pan and bake 425 degrees F for 12 minutes or until center is slightly moving, but not jiggly. If you over bake this is will be dry.The center will set as it cools.
Cut into slices when cooled and served with your favorite chocolate sauce - we like hot fudge.