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  • in Recipes

    Peanut Butter Cup Brownie Torte

    Desserts don’t get much more decadent than this! Peanut Butter Cup Brownie Torte is a fudgy brownie layered with whipped peanut butter and rich ganache.

    Lately, all of this gloomy winter weather has given me quite the appetite for something rich and intense. For example, this very dessert. It’s like a good shake by the shoulders, waking you (or your taste buds) from hibernation. It is certainly intense and so special occasion-worthy. I drafted this recipe first as a small pan of brownies, then decided that simply would not do. I remembered the silicone pan in my cabinet that is shaped like a peanut butter cup. And with some reconfiguring, I came up with this layered torte. But you don’t have to own a peanut butter cup-shaped silicone pan to make this! It molds well in a standard 9-inch springform pan.

    The layers.
    So. What makes up this decadent chocolate-peanut butter confection? The base is a layer of intensely fudgy dark chocolate brownie. Its center is a no-bake whipped peanut butter filling, and butter ganache tops it all off. As the author of a cookbook dedicated to salty-sweets, the garnish comes as no surprise. Maldon salt is sea salt dried into brittle thin crystal pyramids, is the perfect garnish. It offers just the right amount of salt to all that sweetness. And it won’t melt away on top of the ganache.

    Step-by-step brownie mixing.
    The brownie layer has a few steps, but the fudgy end result is so worth it. Start with high quality semisweet chocolate finely chopped along with some cubed butter. Melt it in the microwave at 30 second intervals until the mixture can be stirred smooth. Cubing the butter helps everything melt evenly.

    Next, add the sugars and salt. Mix this up with a whisk. You don’t need an electric mixer for this part.

    Whisk in the eggs and a smidgen of peanut butter. Yes, even the brownie layer has a secret scoop of peanut butter in the batter!

    Sift in the dry ingredients, which includes a small amount of unsweet dark cocoa powder for extra richness.

    Mix everything together by hand and pour the batter into a greased pan. I use this pan. Its intended purpose is to protect your cheesecake pan from getting water in it, but I use it to make Peanut Butter Cup-shaped treats.
    Bake for about 25 minutes, or until well set. I suppose, if you are in a big hurry, that you could begin this recipe with a prepackaged brownie mix. But as written, the brownie layer is the perfect texture and flavor with the other components.

    Peanut buttery goodness.

    Next, whip up the peanut butter filling. It’s an easy no-cook, no-bake affair made with butter, peanut butter, and confectioners’ sugar. (Did I mention this is indulgent?) But you will need an electric mixer for this part. It takes about 3 minutes of whipping on high speed to lighten this mixture well. Spread the whipped mixture over the cooled brownie layer in the pan. Chill well before adding the ganache.

    Heat together butter and chopped semisweet chocolate to make a rich butter ganache. Pour this over the chilled peanut butter layer. The amount of ganache you use can be variable. My testers all noted that the ganache layer really brought the richness. Some returned their plate with a little ganache left on it. Therefore, use more or less to your taste. I’ll include instructions for a thinner layer of ganache, should you choose to lighten things up a little.

    For those using a silicone pan, like me, freeze the dessert completely. Then unmold it as a solid disk from the pan. The silicone will pull away from the sides of the frozen dessert easily while keeping the crenulated edges intact. If using a springform pan, then just a chill in the refrigerator will be sufficient.

    Bring the Peanut Butter Cup Brownie Torte to room temperature before serving, and sprinkle on some flake sea salt for extra deliciousness.

    The butter ganache and peanut butter filling become so soft at room temperature. It’s a luscious texture with the slightly chewy brownie. It’s better than a Reese’s cup, I tell ya! Make it for the peanut butter lover in your life – even if that person is YOU!
    If you’re looking for other ways to make winter cozy with peanut butter and chocolate, try my Peanut Butter Cup Hot Cocoa Bombs!

    Peanut Butter Cup Brownie Torte

    Heather Baird

    This brownie torte is rich with layers of brownie, whipped peanut butter filling, and ganache. I made this recipe in a specialty silicone pan that has the shape of a peanut butter cup, see the blog post for product link. If you don’t have the silicone pan, this dessert can easily be made in a 9-inch round springform pan.
    See the recipe notes for a smaller 8×8-inch version of this torte.

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    Prep Time 25 minsCook Time 25 mins2 hours chill time 2 hrsTotal Time 2 hrs 50 mins

    Course DessertCuisine American

    Servings 12

    Equipment9-inch specialty silicone baking panor 9-inch springform pan
    Ingredients US CustomaryMetric Brownie layer6 oz. semisweet chocolate chopped1/2 cup unsalted butter cubed1/2 cup granulated sugar1/2 cup light brown sugar packed1/2 teaspoon salt1/4 cup creamy peanut butter2 large eggs1 egg yolk1 teaspoon vanilla extract3/4 cup all-purpose flour2 tablespoons dark cocoa powderWhipped peanut butter filling1 1/4 cups creamy peanut butter3/4 cup unsalted butter softened2 cups confectioners’ sugarPinch of salt1 teaspoon vanilla extractButter ganache2 cups semisweet chocolate chopped (about 12 oz.)1 cup unsalted butter cubed1/4 teaspoon fine grain sea saltMaldon sea salt for garnish
    Instructions Brownie layerPreheat the oven to 350°F.Coat a 9-inch silicone pan or springform pan with flour-based baking sprayPlace the chocolate and butter in a large microwave-safe mixing bowl. Heat at 100% power in a household microwave oven in 30 second intervals, until the mixture can be stirred smooth (about 1 minute 30 seconds total).Add the sugar, brown sugar, and salt; whisk until combined. Whisk in the peanut butter, eggs and yolk, and the vanilla.Sift the flour and cocoa powder over the mixture. Fold together until well combined. Pour the batter into the prepared pan and spread evenly. If using a silicone pan, place it on a baking sheet. Bake for 20-25 minutes, or until the brownie is well set. Cool completely in the pan on a wire rack, or speed cooling in the refrigerator, about 30 minutes.Whipped peanut butter layerIn the bowl of an electric mixer, combine the creamy peanut butter, butter, confectioners’ sugar, and salt. Beat on high speed for 3-5 minutes, occasionally scraping down the bowl. Beat until lightened in color and fluffy. Beat in the vanilla extract. Scoop the whipped mixture on top of the cooled brownie and spread evenly over the entire surface. If using a silicone pan, place the pan in the freezer about 30 minutes. If using a springform pan, place in the refrigerator while you prepare the butter ganache.Butter ganachePlace the butter and chocolate in a large microwave safe bowl. Heat at 100% power in a household microwave oven in 30 second intervals, until the mixture can be whisked smooth and a shiny ganache is formed (about 1 minute 30 seconds total).Pour the ganache over the chilled peanut butter layer and tilt the pan so that the ganache touches the edges of the pan.If using the silicone pan, freeze the layered brownie until completely solid, about 2 hours. To unmold, gently pull the edges of the pan away from the dessert, then remove from the pan. Let it come to room temperature before serving. If using a regular springform pan, refrigerate the dessert for 2-3 hours, or until the ganache is well set. To unmold, soak a tea towel with hot water and wring out; place around the edge of the springform pan to loosen the ganache and peanut butter from the springform collar. Unclip the collar and unmold.Garnish the torte with Maldon flake sea salt. Let the torte come to room temperature before serving.
    NotesWhat to expect:
    This is a rich dessert with three equal portions of brownie, peanut butter filing, and ganache. It is best served at room temperature, around 70°F. This softens the ganache and peanut butter layers and the flavors are more developed.
    The ganache layer makes this dessert very rich. If you’d like to lighten this torte, use a thinner layer of ganache.
    For a thinner ganache layer, halve the ingredient amounts to 1 cup semisweet chocolate and 1/2 cup of butter.
    Smaller brownie pan batch: Make the brownie batter as directed and bake in a greased 8×8 inch square pan. Halve the whipped peanut butter filling ingredients and layer on top of the brownies. Halve the ganache recipe and layer on top of the peanut butter layer. Chill well as directed; slice and serve from the pan.

    Keyword butter ganache, dark chocolate brownies, maldon sea salt, whipped peanut butter filling

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  • in Recipes

    Small-Batch Potato and Leek Focaccia

    Is there a  pairing more classic than the ? For this Small-Batch Potato and Leek F, pillowy dough is flavored with fresh parsley  rosemary  then topped with whisper-thin layers of , sliced ,  a sprinkle of shredded Gruyère cheese. The result is a light  chewy loaf rich with the flavors of oniony , herbs,  melted cheese. ¾ cup (180 grams) water, room temperature (70°F/21°C to […] LEGGI TUTTO

  • in Recipes

    Creme Brulee

    Nothing beats classic Creme Brulee for a special occasion dessert. It takes just five ingredients to make this creamy French custard with a caramelized topping.

    I’m not sure how I’ve been blogging for more than a dozen years, and never posted my favorite creme brulee recipe. Creme brulee is so well loved, you’ll find it on menus of fine restaurants all over the planet. It is rich and elegant. The shiny, crisp, burnt sugar surface is ceremoniously cracked with the edge of spoon. The thin layer of caramel shatters and gives way to an incredibly creamy custard with a silky texture. It’s one of the most popular desserts in the world. You’d never guess it was made with such simple and few ingredients!

    Five ingredients make the magic happen.
    First, choose a cream for your French custards. You can use heavy cream, light cream, or half-and-half. The latter is my favorite because it’s half milk and half cream. It’s a touch lighter than the others. But if you’re looking for the most indulgent version, use heavy cream. The vanilla bean pod, split, releases its seeds and creamy flavor into the cream as it cooks. Egg yolks add another layer of richness and buttery color. And they set the custard. Sugar sweetens and salt underscores the flavors. The ingredients are so simple, but together they make magic!

    Pour the cream into a pot and cook until hot but not boiling. Steep the split vanilla bean pod in the cream. If you don’t have vanilla bean pods, then you can use vanilla extract. If using vanilla extract, add it after you take the cream off the heat.

    Strain the cream using a fine mesh sieve into a big measuring cup with a pour spout. The vanilla seeds will pass through. But any larger bits from the vanilla pod will be strained out. Let the mixture cool slightly.

    Mix the egg yolks and sugar together in a separate bowl until well combined. Whisk for about 3 minutes constantly, and you’ll notice the yolks will lighten slightly.

    Tempering – a necessary step.
    Pour about 1/3 cup of the warm cream mixture into the egg mixture while whisking. This tempers the eggs. Which means it warms them up without scrambling them.

    Now that some of the eggs have been tempered with cream, pour them into the rest of the hot cream mixture in the glass measure while whisking constantly.

    A step closer to creme brulee perfection.
    The mixture will have a little foam on top from all that egg whisking. It will dissipate a little over time, or, for perfect custards, skim it off with a spoon. This is an optional step, but it will help create an even surface for the eventual crisp caramel topping.

    Place the ramekins in a baking dish (I used a 13×9 inch cake pan) and pour the mixture into four 8-ounce ramekins. Or, if you have more guests to serve, six 6-ounce shallow ramekins.

    Bathe those beauties.
    Make a water bath by pouring hot water in the pan halfway up the sides of the ramekins. You can boil the water in a pot or in a large teakettle. For safety purposes, I recommend placing the pan on the oven rack, and then filling the pan with water. This removes any accidental sloshing of hot water during transport to the oven.
    Bake the custards for about 40 minutes. Or until they are set around the edges and have a jiggle in their centers. Keep them in the water bath until the water is barely warm. During this time they’ll continue to cook through. Then transfer them to the refrigerator to chill.

    Drama ahead!
    Now – the fun part! (Just kidding. It’s all been fun!) The sugar crust! Sprinkle granulated sugar on top of the set custards. I used about a teaspoon of sugar per ramekin.

    Use a kitchen torch to caramelize the sugar. For extra drama, do this at the table in front of your dinner guests! The trick is to keep moving the torch around the surface area as the sugar granules melt. Don’t tarry too long in one place. Otherwise you’ll end up with burnt custard. You’ll recognize it immediately because it will bubble up over the caramel and char black.
    An alternative to the chef’s torch is the oven broiler. It’s an easy method but your custards must be very well chilled, or you’ll end up with crème brûlée soup. I’ll include instructions for that in the recipe card.

    To enjoy, crack the crisp caramel topping with the edge of a spoon. The custard nearest the topping will be a little melted under the heat of the torch. This is normal and so delicious to eat! The custard below should be well set and hold in a spoon. Some pastry chefs avoid the melty custard top by preparing a caramel disk separately from the custard. That’s a lot of extra trouble, and personally I love the small bit of warm custard.

    If you’re looking for a beautiful ending to special dinner (such as Valentine’s Day next week!) this one is tops. It’s a restaurant-quality dessert that you can easily make at home. The custards can be made a couple of days ahead, but the caramel topping should be prepared just before serving.
    If you’re looking for a unique way to serve creme brulee, check out my Creme Brulee-Filled Strawberries! So delicious and also perfect for Valentine’s Day.

    Classic Creme Brulee

    Heather Baird

    Five simple ingredients treated just so, transforms them into a rich, elegant, restaurant-quality dessert you can make at home! Crème brulee is a classic French dessert that makes a perfect ending to a special dinner. It can be made ahead and refrigerated for your next dinner party. The sugar topping should be torched just before serving.

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    Prep Time 20 minsCook Time 40 minsTotal Time 1 hr

    Course DessertCuisine French

    Servings 4

    Equipment8 ounce ramekins (4)13×9 inch deep baking panChef’s torch, optional
    Ingredients US CustomaryMetric 2 cups half-and-half or heavy cream1 vanilla bean pod split, or 2 teaspoons vanilla extract1/8 teaspoon fine grain sea salt5 large egg yolks1/2 cup granulated sugar plus more for brulée topping
    Instructions Preheat the oven to 325°F.Put on a large teakettle of water to boil, or use a large pot. You’ll need about 2-3 cups of boiling water.Place the half-and-half or cream in a medium saucepan and place over medium heat. Add the salt and vanilla bean and cook until hot but not boiling. Remove from the heat and allow the vanilla bean to steep as the cream cools slightly, about 5-7 minutes. Pick up the vanilla bean pod with two fingers and lightly squeeze its contents into the cream. Stir. If using vanilla extract instead of the bean pod, heat the cream and then add the extract to the pot off the heat.Place a fine mesh sieve over a large glass measuring cup with a pour spout (4 cup capacity). Pour the cream through the sieve to catch any large bits of vanilla bean pod that may have cooked off.In a medium mixing bowl, beat the egg yolks and 1/2 cup of sugar together using a whisk. Beat until the mixture lightens slightly, which will take 2-3 minutes of constant whisking.Stir about 1/3 cup of the warm cream into the egg mixture while whisking constantly to temper the eggs. Then pour this mixture back into the glass measure of remaining cream while whisking constantly. If the mixture is foamy, skim most of the foam off. This is an optional step, but creates an even surface for the caramelized topping.Place four 8 oz. ramekins into a deep 13×9 baking dish. Pour the crème brulee mixture from the glass measure evenly into the four ramekins. Place the pan on the oven rack and pour the boiling water into the pan halfway up the sides of the ramekins. Bake for 40 minutes, or until the centers are barely set and have a nice jiggle when moved. Remove the pan from the oven and let the custards stay in the water bath at room temperature until the water is cooled to warm, about 30 minutes. When the water is comfortable to the touch, remove the custards and chill in the refrigerator for at least 4 hours, or overnight. And up to two days ahead of serving.Just before serving, sprinkle a teaspoon of granulated sugar on top of each chilled custard. Shake each ramekin to even the sugar across the surface of the custard. Use a chef’s torch to evenly caramelize the sugar across the surface. Move the torch constantly so that it melts the sugar granules and doesn’t char the custard below. Alternatively, place the ramekins on a baking sheet and broil them in the oven 2-3 inches from the heat source. Cook until the sugar caramelizes, about 3-5 minutes.Serve immediately, or within an hour after caramelizing the sugar.
    NotesIf using the broiler method, be sure the custard is well chilled, otherwise you’ll end up with melted, soupy crème brulee.
    The doneness of the caramel is up to you. Some like the caramel topping almost black and bordering on bitter, while I prefer a lightly brown coating that tastes like toasted marshmallow.
    If you have more than 4 guests to serve, use 6-8 shallow ramekins and cook for 3 minutes.
    This recipe is adapted from Vanilla Creme Brulee by Mark Bittman from an old New York Times article. 

    Keyword caramel topping, egg yolks, fine grain sea salt, half and half, heavy cream

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  • in Recipes

    Kit Kat Cake

    This chocolatey Kit Kat Cake holds two yellow cake layers covered with chocolate ganache frosting. Rows of Kit Kat bars lined around the edge of the cake makes for the easiest cake decorating!

    I recently found myself with a big stack of king-size Kit Kat candy bars and a pound of fresh strawberries that needed to be used ASAP. Friends and family often bestow these kinds of gifts upon me because they know I’ll make good use of them. And I’m more than happy to be the recipient! I’ve always known that someday I’d get around to making a Kit Kat Cake. Fate stepped in with the ingredients so, here’s my take on it!

    My version starts with two yellow cake layers. Kit Kats have two crunchy yellow wafers inside each piece, so I felt this was a fitting choice. The sponge gets its yellow color from butter and lots of egg yolks. It’s an easy batter to put together and divides easily between two 8-inch cake pans.

    Two ingredient chocolate frosting.
    If you have a favorite chocolate buttercream made with cocoa powder or another beloved chocolate frosting recipe, it can be used in place of the provided ganache recipe. But this chocolate ganache takes only two ingredients to make: chocolate and heavy cream. And it’s absolutely divine on this cake. Even better? You can make it in the microwave using chocolate chips. Bar chocolate is usually best for ganache. But as long as the chips have actual cocoa butter in the ingredients list, you can use them for this recipe.

    Let the ganache thicken to spreading consistency. This will take some time in the refrigerator with a little babysitting. Which means, you’ll need to check on it and intermittently stir the ganache while gauging its firmness.

    Easy decorating!
    Spread the ganache around the cake’s edges. This doesn’t even require neatness. Because the chocolate is covered by the Kit Kat candy bars, it doesn’t have to be perfect.
    Line up the Kit Kat bars standing upright around the sides of the cake. Break them apart beforehand. Doing so helps them to form better to the round edge of the cake. It also makes for easier cake slicing.

    After frosting the cake’s edges, you’ll have leftover ganache. Microwave the remaining ganache for a few seconds to make it thin and pourable. But try not to get it too hot. It doesn’t take much time to turn spreadable ganache to pourable chocolate in the microwave. Just 20-30 seconds, usually. Ganache is extremely meltable.
    Pour the ganache inside the top of the cake. Spread it around evenly. The chocolate bars create a reservoir to hold the melted ganache. Next, chill the cake in the refrigerator until everything is nice and firm.

    Add a little shine.
    Meanwhile, melt some strawberry jam in the microwave. Add a drop of liquid red food color. This gives the berries a boost of sweetness and makes their hue more intense. If you’re averse to using the food color, leave it out. But don’t skip the glazing altogether! It makes the berries shiny and the cake looks bakery-worthy. I’ve used this technique before on my favorite Chocolate Covered Strawberry Cheesecake. It really makes a dessert look ‘finished’.

    A cake for all occasions.
    The tied-on ribbon is optional, but I love the effect! And the toppings can be endlessly varied. Some people opt for M&M candies inside the top edge of the cake. You could use red and green M&Ms for Christmas. Or pastel colors for Easter. And it would be so easy to coordinate them with seasonal ribbons and bows.
    The strawberries offer a fresh bite that I just love with the chocolate. As pictured, it would make a lovely Valentine’s Day sweet. But it’s also a terrific year-round birthday cake!

    This is not a difficult cake to put together, and I love the architectural look the candy bars give it. I keep thinking of all the occasions I can make it for. Birthdays, holidays, even July Fourth with whipped cream, red and blueberries on top. The options are endless!

    Kit Kat Cake

    Heather Baird

    This chocolatey Kit Kat Cake holds two yellow cake layers filled and covered with chocolate ganache frosting. Rows of Kit Kat bars standing upright around the edge of the cake makes decorating so easy!This makes a wonderful birthday cake as-is, or you give the cake a seasonal twist! Replace the glazed strawberries with M&M candies in seasonal colors (such as pastel for Easter, red and green for Christmas). You’ll need about 12 oz. of M&M candies to fill the top of the cake.

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    Prep Time 35 minsCook Time 25 mins1 hour setting time 1 hrTotal Time 2 hrs

    Course DessertCuisine American

    Servings 8

    Equipment8-inch cake pans (2)Pastry brush1/2” red grosgrain ribbon, optional
    Ingredients US CustomaryMetric Yellow cake layers3 1/4 cups all-purpose flour1 tablespoon baking powder3/4 teaspoon salt1 cup unsalted butter at room temperature2 cups granulated sugar2 teaspoons vanilla extract6 large egg yolks1 3/4 cups buttermilkGanache frosting and décor2 cups semisweet chocolate chips or bar chocolate finely chopped1 cup heavy cream9 Kit Kat Milk Chocolate Candy Bars 1.5 oz. each15 fresh whole strawberries about 1 lb.1/2 cup prepared strawberry preserves1 drop liquid red food color optional
    Instructions Yellow cakesPreheat the oven to 350°F. Coat two 8-inch cake pans with flour-based baking spray, or grease and flour and set aside.Sift together the flour, baking powder and salt and set aside.In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until smooth. Add the sugar gradually and mix on medium-high until the butter is light and fluffy, 3 to 5 minutes. Stop the mixer and scrape down the bowl.Turn the mixer to medium-low and add the vanilla and egg yolks, one at a time. Stop the mixer and scrape down the bowl.Turn the mixer to low and add the flour mixture in three batches, alternating with the buttermilk, beginning and ending with the flour mixture. Mix on medium for no more than 30 seconds after the last streaks of the dry ingredients are combined.Evenly divide the batter between the prepared pans. Bake for 25-28 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let them cool on a wire rack for 7-10 minutes before removing the cakes from their pans. The cakes will be tender, so remove them with care.When the cakes are completely cool, level the tops with a large serrated knife or cake leveler.Ganache frostingCombine the chocolate and heavy cream in a large microwave-safe bowl. Heat at 100% power in the microwave for 1 minute to 1 minute 30 seconds. The cream should be hot but not boiling. Allow the mixture to stand for 1 minute, then whisk the mixture together until a shiny, thin ganache forms.Place the ganache in the refrigerator to chill. Stir intermittently over the course of about an hour, until the ganache thickens and comes to spreading consistency. To speed this process, place the ganache in the freezer and stir intermittently over the course of about 30 minutes.AssemblyUnwrap candy bars and have them ready to hand.Place a dot of ganache in the center of a cake plate or cake board. Place a yellow cake layer on top. Fill the cake with about 1/2-inch layer of the ganache; top with the second yellow cake layer. Frost the sides of the cake with the chocolate ganache. Immediately break a candy bar into its individual pieces and line them up around the sides of the cake standing upright. Repeat the process until the entire outside of the cake is covered with the candy bar pieces. Tie the ribbon around the cake, if using.Heat the leftover ganache in the microwave for 20-30 seconds, or just until it turns liquid and pourable. It should not be very hot to the touch. If it is, let it cool slightly before using. Pour the ganache onto the top center of the cake and spread gently with the back of a spoon. Refrigerate the cake until the ganache is set, about 30 minutes.Wash and thoroughly dry the strawberries. Stir the preserves and heat in the microwave for 30 seconds or until loosened. Stir in the food color, if using. Using a pastry brush, coat each strawberry with the preserves and place on the top of the cake, stacking them slightly off center.To serve, slice cake between the Kit Kat bars and add a strawberry or two on top of each slice. Store the cake, covered, in the refrigerator. Bring slices to room temperature before serving for best flavor and texture.
    NotesWhat to expect:
    This cake reminds me of a classic yellow birthday cake with chocolate frosting. The yellow cake is enriched with egg yolks and has a wonderfully buttery flavor. The chocolate ganache frosting is a simple yet rich addition. The glazed strawberries add a nice fresh bite and fruity foil to all that chocolate.
    In my instructions, I frost the sides of the cake with the spreadable ganache, then microwave the leftover ganache for a pourable topping that creates a shiny finish. If you’d like to skip this step, just frost the entire cake with the spreadable ganache. 
    The cake layers can be made a day ahead and refrigerated. If you do this, be sure to bring the cake to room temperature before you begin frosting it with the ganache. Ganache sets quickly on a cold surface, and the Kit Kat bars will not stick to the cold ganache frosting.
     

    Keyword egg yolks, ganache frosting, glazed strawberries, Kit Kat candy bars, yellow butter cake

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