Eilen nälkäisenä selailin Pinterestiä. Oi voi, vastaan tuli toinen toistaan herkullisempia suklaajuttuja, mutta kun näin tämän, en voinut enää vastustaa. Vauva haalariin ja autoistuimeen ja suuntasimme kauppaan ostamaan tarvikkeita. Illalla tein kakun ganachea vaille jääkaappiin hyytymään. Aamulla laitoin suklaakuorrutuksen ja sitten päästiin maistamaan. Ai ai, hyvää, todella hyvää! Juuri kivasti suolaista ja makeaa, mutta niin tuhtia tämä kakku on, että edes minä en kykene kuin yhteen palaan.
Kuvan siis löysin Pinterestistä ja sitä klikkaamalla päädyin tänne. Hieman muokkailin ohjetta itselle sopivammaksi, tässä alla muokkailemani ohje. Linkistä saat alkuperäisen ohjeen.
Yesterday I was hungry and browsing Pinterest. I found so many delicious looking desserts over there but when I was this one I couldn’t resist! I packed the baby in the car and off we went to get the ingredients. This was heavenly! From the link you can find the original recipe and below is my version of it, slightly modified from the original.
INGREDIENTS
For the crust:
2 packs Oreo cookies, finely processed into crumbs
50 ml unsalted butter, melted and cooled
Small pinch of salt
For the crunch:
125 ml salted peanuts, finely chopped
125 ml mini chocolate chips
2 tsp. sugar
¼ tsp. ground cinnamon
Dash of ground nutmeg
For the filling:
500 ml heavy cream
310 ml confectioners’ sugar, sifted
350g cream cheese, at room temperature
300 ml crunchy peanut butter
2 tbsp. whole milk
For the topping:
125 ml heavy cream
125 g bittersweet chocolate, finely chopped
100 ml salted peanuts, finely chopped
- To make the crust, preheat the oven to 170. Butter a 9-inch springform pan and place it on a baking sheet. Combine the Oreo crumbs, melted butter and salt in a small bowl. Toss with a fork to moisten all of the crumbs. Press into a thin layer covering the bottom and sides of the springform pan. Freeze the crust for 10 minutes. Bake in the preheated oven for 10 minutes, then transfer to a wire rack and let cool completely before filling.
- To make the crunch, in another small bowl combine 125 ml of the chopped peanuts, mini chocolate chips, sugar, cinnamon and nutmeg. Toss with a fork to mix and set aside.
- To prepare the filling, in the bowl of a stand mixer fitted with the whisk attachment, whip 500 ml of the cream until it holds medium peaks. Beat in 60 ml of confectioners’ sugar and whip until the cream holds medium-firm peaks. Scrape the cream into a separate bowl and refrigerate until needed.
- Wipe out (do not wash) the mixer bowl, replace the whisk with the paddle attachment, and beat the cream cheese with the remaining 250 ml of confectioners’ sugar on medium speed until the cream cheese is satiny smooth. Beat in the peanut butter and whole milk until well combined.
- Using a large rubber spatula, gently stir in about 1/4 of the whipped cream just to lighten the mousse. Still working with the spatula, stir in the crunchy peanut mixture, then gingerly fold in the remaining whipped cream. Scrape the mousse into the crust, mounding and smoothing the top. Refrigerate for at least 4 hours or overnight; cover with plastic wrap as soon as the mousse firms.
- To finish the torte, put the chopped chocolate in a heatproof bowl set over a saucepan of simmering water. Leave the bowl over the water just until the chocolate softens and starts to melt, about 3 minutes; remove the bowl from the saucepan. Bring the ½ cup of cream to a full boil. Pour the cream over the chocolate and, working with a rubber spatula, very gently stir together until the ganache is completely blended and smooth.
- Pour the ganache over the torte, smoothing with a metal icing spatula. Scatter the peanuts over the top and chill to set the topping, at least 20 minutes. When the ganache is firm, remove the sides of the springform pan. Refrigerate until ready to serve.
Lintsi 