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Butter and flour an 8-inch round cake pan. In a small metal bowl set over barely simmering water melt 3/4 cup of the chocolate chips, peanut butter, and the butter, stirring until the mixture is smooth. In a bowl, whisk together the egg, sugar, and vanilla until the mixture is foamy, whisk in the chocolate mixture and a pinch of salt, whisking until the mixture is smooth, and fold in the flour, remaining 1/4 cup chocolate chops, and the peanuts. Spoon the batter into the pan, spreading it evenly, and bake the torte in the middle of a preheated 350 degree oven for 15 minutes to 20 minutes, or until a tester comes out with some crumbs adhering to it. Transfer the torte to a rack, let it cool for 10 minutes, and serve it warm, cut into wedges, with the ice cream. Yield: one 8-inch torte Notes: Recipe courtesy of Gourmet Magazine Recipe by: Cooking Live Show #CL9083 Posted to MC-Recipe Digest by "Angele and Jon Freeman"
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|Serving Size: 1 Serving (331g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 795 (53%)|
|Amt Per Serving||% DV|
|Total Fat 88.3g||118 %|
|Saturated Fat 48.2g||241 %|
|Monounsaturated Fat 26.5g|
|Polyunsanturated Fat 7.2g|
|Cholesterol 394.7mg||121 %|
|Sodium 84.6mg||3 %|
|Potassium 291.9mg||8 %|
|Total Carbohydrate 168g||49 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 165.9g|
|Protein 15.6g||22 %|
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Calories per serving: 1490
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