So what happens when pregnant ladies come home from extended travel assignments?? Well around here you promptly ask what they’ve been craving and then you do your best to create something that contains those ingredients. In this case chocolate and peanut butter….perfect for me because I don’t think I could have forced myself to turn something like Brussels sprouts into a cupcake or something. YUCK!!
You’ll need lots of these so prepare yourself.
Reeses Chocolate Peanut Butter Torte Adapted slightly from My Baking Addiction
1 C Coco Powder, unsweetened
1 C Butter, melted
2 C Sugar
1 T Vanilla
1 C All-purpose Flour
1/2 T Salt
16 Reese’s Cups, chopped, reserve 1/2 for topping
6 T Peanut Butter
1/2 C Confectioners Sugar
1 T Vanilla
3/4 C. Heavy Cream
1/2 C Semi Sweet Chocolate Chips, Melted
2 T Caramel Ice Cream Topping
1/2 C Roasted Peanuts, or more depending on how much you like peanuts
Pre-heat your oven to 350. Prepare two 8″ pans by spraying them with cooking spray that contains flour, such as Bakers Joy. In a small bowl melt the butter. Once melted stir in the coco until completely incorporated. Pour into the bowl of a stand mixer. With speed set to low gradually add the sugar in 1/4 cup increments. Add the eggs one at a time, mixing until well incorporated. With mixer still on low add the vanilla, salt, and flour mixing until the flour is just incorporated. Fold in 1/2 of the chopped peanut butter cups. Pour equal amounts of the batter into prepared pans. Bake for approximately 25 minutes or until a wooden pick inserted into the center comes out mostly clean. Allow layers to cool slightly in pans and run knife around pan edges before tuning out onto wire racks. Cool Completely
Prepare frosting/glaze by combining the peanut butter, confectioners sugar, and vanilla. Gradually add the heavy cream until the desired consistency is reached. You want the glaze to be thick, but spreadable. When it runs over the edges it should still hold it’s shape.
Once the layers are cool, assemble by placing the first layer on your cake plate. Top with part of the glaze. Sprinkle with some of the peanuts and peanut butter cups. Place remaining layer on top of the first. Top with the remainder of the glaze, allowing some to drip over the sides. Sprinkle with remaining peanuts and peanut butter cups. Drizzle with chocolate and caramel. Refrigerate until serving..