Chocolate Peanut Torte with Chocolate Peanut Frosting



  • 3/4 cup butter (or margarine, softened)
  • 3/4 cup sugar
  • 6 ounces almond paste
  • 5 eggs
  • 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)


  1. Beat butter, sugar and almond paste with electric mixer on medium speed for 1 minute. With mixer
  2. running, add eggs, one at a time, beating 15 seconds after each addition. Stop and scrape bowl.
  3. Turn mixer to medium-low speed and gradually add graham cracker crumbs, flour and baking
  4. powder; beat 1 minute more. Stir in peanuts, mixing just until blended.
  5. Pour batter into a 9-inch springform pan which has been lined with waxed paper and greased. Bake at
  6. 350°F for 50 to 55 minutes.
  7. Remove from pan and cool on wire rack.
  8. When cool, slice cake in thirds to form three layers. Frost with Chocolate Peanut Frosting.
  9. Beat butter, powdered sugar and almond paste with electric mixer on medium speed for 2 minutes or
  10. until creamy. Stop and scrape bowl.
  11. Add peanut butter and chocolate. Turn to medium-high speed and beat 2 minutes, until fluffy.
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