When it came to August’s #TorteTuesday, I knew almost immediately what I wanted to do. August is my husband’s birth month, so of course we will be celebrating him with his favorite foods…namely peanut butter.
Matt eats peanut butter pretty much every single day. He eats it for breakfast with his morning bagel and it’s one of his favorite sources of protein (along with beef and my nutritional cleanse protein powder). It seemed only fitting that for his birth month, it would be a torte that he would actually devour, since he isn’t really a sweets guy.
So I made the torte while he was working and then finished photographing it while he was at the gym. After dinner I went to take our dog, Muggsy, out for a walk, and what do you know, Matt comes out of the apartment saying “hey babe can I have some of that torte?”
A. How adorable he calls it a torte?
B. I said “yes honey that’s for you” and his response was “like you’ve photographed it and everything?” and
C. He devoured it just like I’d hoped, and absolutely loved it. He said it tasted like a brownie, which in Matt lingo means it’s damn delicious!
I’m calling this a peanut butter chocolate cake in the title because I think it makes it simpler for people to search and find, if we are being honest here…but it’s still a torte, meaning it has “little to no flour” and in this case, it has no flour at all! It’s definitely a rich torte so you don’t need a whole lot of it to satisfy that sweet-tooth, and a side of milk never hurts either! I used Matt’s favorite glass for these photos…it’s a glass that commemorates his 3 years at the North Carolina Court of Appeals, where he served as a clerk to 3 very honorable Judges. I’m just so proud of him and everything he’s done in his career so far, and I know that the future holds incredible things for the both of us! Working together like this peanut butter and chocolate, we will surely have a fun life ahead
- 16 ounces bittersweet dark chocolate, divided
- 1 cup (2 sticks) unsalted butter, divided
- ¼ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 5 large eggs
- 1 cup sugar
- 1 tsp cinnamon
- 1 TBSP creamy peanut butter
- Preheat oven to 350 and butter a 8 or 9″ springform pan.
- Combine 10 ounces of the dark chocolate with 1 and ½ sticks butter in a small saucepan over medium-low heat, until melted and smooth.
- Add the vanilla extract and cocoa powder and whisk.
- Remove saucepan from heat and let cool (about 10 minutes).
- Meanwhile, combine the eggs, sugar, and cinnamon in the bowl of an electric mixer fitted with a whisk and turn it on high until the mixture thickens (5-6 minutes).
- Using a spatula, fold in the chocolate mixture a little at a time. Once folded and incorporated, pour the batter into the greased springform pan.
- Bake for 42-45 minutes (mine took 42).
- Remove from oven and allow torte to cool in the pan for 30-45 minutes.
- After the cake has cooled, you can take a spatula and gently press the outside edges down to the same level as the center if your center fell a bit.
- Remove the springform part of the pan and then place the torte onto a cake stand (or plate).
- To make the Chocolate Glaze, mix the remaining 6 ounces of chocolate with remaining ½ stick of butter in a small saucepan over low heat, mixing until melted and smooth.
- Remove from heat, and pour it over the torte.
- Use a spatula to make the glaze smooth overtop the torte.
- Microwave the peanut butter in a small bowl for 20-25 seconds then drizzle it over the glaze and use a spoon to swirl it into the glaze as pictured above.