This is the perfect torte for chocolate lovers if they’re also peanut butter fans. It’s creamy and crunch and densely flavored. It comes from Pastry Chef Noreen Andre at the acclaimed Banyan Bar & Grille at the Addison in Boca Raton. Chef Andre has prepared cakes and other desserts for the Kennedy Library, Cher and other high-profile figures. She has created a dessert menu at Banyan that features chocolate choices like Flourless Chocolate Torte, Chocolate Oblivion with Framboise, and  Chocolate Bread Pudding.

Chocolate Peanut-Butter Torte
Serves 4-6

Recipe includes recipes of cake, filling and ganache. One cup of crushed peanut brittle is needed for garnish.

Flourless Chocolate Cake
0.5 lb semi-sweet chocolate
0.3 lb butter
0.15 lb of sugar
4 egg yolks
4 egg whites

1. Melt chocolate and set aside under low heat.

2. Cream butter and sugar. Add yolks and mix together until light and creamy. Set aside.

3. Whip whites until stiff.

4. Add chocolate to butter mixture and then fold in whites.

5. Bake at 325◦ for 30-40 minutes.

Peanut-Butter Filling
1 cup of sugar
0.75 cup of creamy peanut butter
0.5 stick of butter at room temperature
0.25 tsp of vanilla extract
4 tsp of whipping cream

1. Combine sugar, peanut butter and vanilla extract in bowl and beat until mixture is smooth.

2. Add heavy cream one teaspoon at a time and mix until smooth.

Chocolate Ganache
2 cups of heavy cream
1.5 oz. of light corn syrup
2 oz. of sugar
1 lb of semi-sweet dark chocolate

1. Combine cream, corn syrup & sugar in a saucepan, bring to a boil while stirring frequently.

2. Pour chocolate into large bowl. Pour hot cream over chocolate and stir until completely melted, then cool until room temp.

Method

1. Using a “Cookie Cutter” circle, cut out a circle in flourless cake. Freeze for 30 minutes.

2. Remove from freezer. Layer with peanut butter filling and then top another round of cake.

3. Freeze for 30 minutes.

4. Coat each cake with chocolate ganache. Refrigerate for 15 minutes and then coat again with chocolate ganache.  Refrigerate again for 15 minutes.

5. Take out. Top with peanut butter filling & sprinkle peanut brittle. Serve with banana gelato, use remaining chocolate panache for a decorative sauce.