Peanut Butter Oreo Torte

Name: Peanut Butter Oreo Torte
Total time: 560 min
Ingredients: 4 oz. semisweet chocolate, finely chopped; 1 cup butter, cut into 1⁄4-inch cubes, divided; 1 tsp. vanilla extract; 6 large egg yolks, at room temperature; 1 cup superfine sugar, divided; 3⁄4 cup all-purpose flour; 6 large egg whites, at room temperature; 1⁄4 tsp. cream of tartar; 1⁄4 cup creamy peanut butter; 1 1⁄2 cup confectioners’ sugar; 2⁄3 cup heavy cream; 6 Oreo cookies, cut in half; 3⁄4 cup Oreo cookie crumbs

Shop Ingredients

This torte is both elegant and fun. A rich chocolate torte is covered in peanut buttercream and topped with Oreo cookies and crumbs.

Serves: 12Hands-on: 35 minutesTotal: 9 hours 20 minutesDifficulty: Medium

Serves: 12

Ingredients

4 oz. semisweet chocolate, finely chopped
1 cup butter, cut into 1⁄4-inch cubes, divided
1 tsp. vanilla extract
6 large egg yolks, at room temperature
1 cup superfine sugar, divided
3⁄4 cup all-purpose flour
6 large egg whites, at room temperature
1⁄4 tsp. cream of tartar
1⁄4 cup creamy peanut butter
1 1⁄2 cup confectioners’ sugar
2⁄3 cup heavy cream
6 Oreo cookies, cut in half
3⁄4 cup Oreo cookie crumbs

Directions

Step 1
Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper.
Step 2
Melt the chocolate and 1⁄2 cup butter in the top of a double boiler over hot, not simmering, water, stirring continuously. Set aside to cool to room temperature. Blend in the vanilla extract. Set aside. Whisk together the egg yolks and 1⁄3 cup superfine sugar until thick. Add the chocolate mixture and flour. Set aside.
Step 3
Whip together the egg whites and cream of tartar, using an electric mixer on a high speed, until soft peaks form. Sprinkle in the remaining superfine sugar, beating until stiff peaks form. Gently fold a third of the egg whites into the chocolate mixture. Repeat until all the egg whites are incorporated.
Step 4
Pour into the prepared pan and bake for 45 minutes, or until a toothpick comes out with moist crumbs when inserted in the center of the cake. Cool in the pan on a wire rack. The center will fall slightly as it cools. When cool, cover and refrigerate overnight.
Step 5
Cream together the remaining 1⁄2 cup butter, peanut butter, and confectioners’ sugar using an electric mixer on medium-high speed, until light and fluffy. Add the cream, continuing to beat for 15 minutes.
Step 6
Frost and decorate the torte with peanut butter frosting. Arrange the cookie halves, cut side down, in a circle in the center of the torte. Gently press cookie crumbs into the side of the torte, and sprinkle any remaining crumbs on the top.