16 oz Semi-sweet chocolate
2/3 c Melted butter
1/2 c Creamy peanut butter
5 lg Eggs
1/4 c Flour
PEANUT BUTTER SAUCE
1/4 c Creamy peanut butter
1 c Sweetened condensed milk
1/4 c Half and half
In a double boiler, melt the semi-sweet chocolate and melted butter
together. Remove from the heat and stir in the creamy peanut butter until
smooth. Place the eggs in a large mixing bowl. Beat with an electric mixer
and medium speed and slowly add the chocolate mixture to the eggs, blending
well. Continue to beat for 5 minutes until the mixture thickens slightly.
Fold in the flour to the mixture. Spray a 9″ springform pan with non-stick
spray. Pour the batter into the pan and bake at 400 degrees for 15 minutes.
The center will be soft.
Allow the pan to cool completely. Refrigerate overnight until firm. To make
the sauce, melt the peanut butter in a small sauce pan over medium heat.
Slowly stir in the condensed milk and half and half. Cook until heated
through. Serve the torte with the warm sauce.
Yields
1 servings
