Chocolate Peanut Torte with Chocolate Peanut FrostingKitchenAid
3/4 cup butter (or margarine, softened)
3/4 cup sugar
6 ounces almond paste
2/3 cup graham cracker crumbs
3/4 cup all-purpose flour
3/4 teaspoon baking powder
1/2 cup butter (softened)
1/2 cup powdered sugar
2 ounces almond paste
1 1/3 cups creamy peanut butter
4 squares semisweet chocolate (1 ounce each, melted)
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1Beat butter, sugar and almond paste with electric mixer on medium speed for 1 minute. With mixer
2running, add eggs, one at a time, beating 15 seconds after each addition. Stop and scrape bowl.
3Turn mixer to medium-low speed and gradually add graham cracker crumbs, flour and baking
4powder; beat 1 minute more. Stir in peanuts, mixing just until blended.
5Pour batter into a 9-inch springform pan which has been lined with waxed paper and greased. Bake at
6350°F for 50 to 55 minutes.
7Remove from pan and cool on wire rack.
8When cool, slice cake in thirds to form three layers. Frost with Chocolate Peanut Frosting.
9Beat butter, powdered sugar and almond paste with electric mixer on medium speed for 2 minutes or
10until creamy. Stop and scrape bowl.
11Add peanut butter and chocolate. Turn to medium-high speed and beat 2 minutes, until fluffy.