Aztec Torte
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Aztec Torte
  Tortes  
Last updated 6/12/2012 1:05:37 AM. Recipe ID 30696. Report a problem with this recipe.
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      Title: Aztec torte
 Categories: None
      Yield: 1 Servings
 
    3/4 lb Semi-sweet chocolate;
           -chopped (I use Callebaut)
      6 tb Butter
    3/4 c  Smooth peanut butter
  1 1/2 ts Chipotle chile purée
      4 lg Eggs; room temperature
    1/2 c  Honey roasted peanuts;
           -coarsely chopped
           "x3" cake pan or springform
           -pan
 
  Preheat the oven to 425deg.. Cut a circle of baker's parchment or
  waxed paper to line the bottom of the cake pan or springform. Butter
  the bottom and sides of the pan, then insert the paper and butter it
  also. If using the springform, wrap the outside of the pan with
  tinfoil to make it watertight. Melt the chocolate and butter in the
  top of a double boiler over gently simmering water. Remove from the
  heat, whisk until smooth, then whisk in the peanut butter and chile
  purée. In a mixing bowl, beat the eggs until they are light and have
  increased in volume, two to three minutes. Carefully fold the eggs
  into the chocolate mixture in three batches until no streaks of egg
  are visible. Pour the batter into the prepared pan and smooth the
  top. Pour about one inch of hot water into a larger baking pan and
  set the cake pan or springform in it. Place the pans in the middle
  rack of the oven and bake for 15 minutes. Remove from the oven and
  set the torte on a rack to cool. Sprinkle the chopped peanuts on the
  top of the torte, pressing very gently so they will adhere. When the
  torte has cooled, cover and refrigerate at least four hours or
  overnight. To unmold, dip a sharp knife into hot water, dry it, and
  run it around the edge of the torte pan. Immerse the base of the pan
  in hot water for a few seconds, dry it well, then turn it out onto a
  serving plate so that the chopped nuts become the crust.
  
  Presentation: I cut a chile pepper stencil out of parchment, place it
  on top, and dust it with powdered sugar or cocoa. Serve plain, with
  shortbread cookies or sweetened whipped cream. Yields eight generous
  servings 




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Recipe ID 30696 (Apr 03, 2005)

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