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Name: Peanut Brownie Torte
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/4 c Sugar; 1/2 ts Vanilla; Vanilla ice cream; 2 tb Smooth peanut butter; 1 lg Egg; 1/2 c Chopped unsalted dry roasted; 1 tb Unsalted butter; 2 tb All purpose flour; 1 c (6 ounces) semisweet

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INGREDIENTS

1/4 c Sugar
1/2 ts Vanilla
Vanilla ice cream
2 tb Smooth peanut butter
1 lg Egg
1/2 c Chopped unsalted dry roasted
ACCOMPANIMENT
1 tb Unsalted butter
2 tb All purpose flour
1 c (6 ounces) semisweet

Servings

INSTRUCTIONS

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" on Apr 4, 1998

NOTES

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Peanut Brownie Torte

1/4 c Sugar
1/2 ts Vanilla
 Vanilla ice cream
2 tb Smooth peanut butter
1 lg Egg
1/2 c Chopped unsalted dry roasted
 ACCOMPANIMENT
1 tb Unsalted butter
2 tb All purpose flour
1 c (6 ounces) semisweet

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"  <jfreeman@comteck.com> on Apr 4, 1998

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Nutrition

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Serving Size: 1 Serving (331g)
Recipe Makes: 1 Servings

Calories: 1490
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1490

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