12 oz Semisweet chocolate chips ds Salt
1 1/2 Sticks butter or margarine 1/2 c Peanuts; chopped (optional)
1/2 c Sugar 1 qt Chocolate or vanilla ice cre
2 Eggs — softened slightly
2 ts Vanilla extract 1/2 c Heavy cream
3/4 c Flour 1/2 c Crunchy peanut butter
1/4 ts Baking soda 2 tb Light corn syrup
Recipe by: 365 Great Chocolate Desserts – ISBN 0-06-016537-5
Preparation Time: 1:05 1. Preheat oven to 350 F. In a 2-qt glass
bowl, combine 1 cup chocolate chips and 4 Tbs (1/2 stick) butter.
Heat in microwave on High 1 to 1 1/2 mins, or until melted and smooth
when stirred. Using a fork, stir in sugar, eggs, 1 tsp vanilla, and 2
Tbs hot water until thoroughly mixed. Add flour, baking soda, and
salt; blend well. Stir in peanuts.
2. Turn into a greased 9-inch springform pan; spread evenly. Bake 30
to 35 mins, or until set but still moist in center. Do not overbake.
Let cool in pan.
3. Working quickly, in a medium bowl, mix together ice cream, cream,
and peanut butter with a heavy spoon until well blended. Spoon evenly
over top of cooled brownie cake. Freeze until firm, 6 hours or
overnight.
4. A few hours before serving time, prepare glaze. In a 1-qt microwave
glass bowl, combine remaining 1 stick butter, remaining 1 cup
chocolate chips, and corn syrup. Heat in microwave on High 1 to 1 1/2
mins, or until melted and smooth when stirred. Stir in remaining 1
tsp vanilla. Let cool to room temperature or until slightly thickened
and of spreading consistency.
5. Run sharp knife around edge of torte to loosen. Remove side of
springform pan. Spread cooled glaze over top and sides of torte.
Return to freezer until frozen, 1 to 2 hours.
Yields
10 servings
