Recipe - Peanut Brownie Torte

1 cup (6 ounces) semisweet
chocolate chips
2 tablespoon Smooth peanut butter
1 tablespoon Unsalted butter
1 lg Egg
One fourth cup Sugar
One half teaspoon Vanilla
2 tablespoon All purpose flour
One half cup Chopped unsalted dry roasted
peanuts

ACCOMPANIMENT
Vanilla ice cream

Butter and flour an 8inch round cake pan. In a small metal bowl set over
barely simmering water melt Three fourths cup of the chocolate chips, peanut butter,
and the butter, stirring until the mixture is smooth. In a bowl, whisk
together the egg, sugar, and vanilla until the mixture is foamy, whisk in
the chocolate mixture and a pinch of salt, whisking until the mixture is
smooth, and fold in the flour, remaining One fourth cup chocolate chops, and the
peanuts. Spoon the batter into the pan, spreading it evenly, and bake the
torte in the middle of a preheated 350 degree oven for 15 minutes to 20
minutes, or until a tester comes out with some crumbs adhering to it.
Transfer the torte to a rack, let it cool for 10 minutes, and serve it
warm, cut into wedges, with the ice cream.

Yield: one 8inch torte

Notes: Recipe courtesy of Gourmet Magazine

Recipe by: Cooking Live Show #CL9083

Posted to MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Apr 4, 1998