This year during Great British Bake Off, I’ve been trying to bake on theme each week. I have missed a few but I’ve managed most weeks to take in treats to the office.
For dessert week I was a bit stuck and was kind of limited time wise so I opted for something really decadent but also REALLY easy! My colleagues LOVED it (so much so they have begged for another!) And now it’s time to share it with you.
So, here is my recipe for salted peanut chocolate torte (if you think of a better name hit me up) As always I guessed a lot of the measurements!
For the base
- 1/2 a pack of Digestive biscuits (200g ish)
- 100g (ish) Butter
- Salted peanuts (50g maybe)
For the filling
- 200g Dark chocolate
- 200ml Double cream
- (The filling the the bit that I’m completely accurate with measurements!
- Salted peanuts, crushed
- Sea salt flakes (optional)
The base is basically a cheesecake base with added peanuts.
Crush up the biscuits (pop them in a bag and take out all your rage on them!) melt the butter (I whack it in the microwave) and combine the 2. Then smash up the peanuts (I’ve found popping them in a sealed bag and rolling with a heavy rolling pin the best way) then mix the crushed up peanuts into the buttery biscuit mix.
Push the mixture into a tin, I personally use a silicone flan tin that I got with a baking magazine. I also like to have the crust up the sides too so I pushed it up the sides of the tin. Pop it in the fridge whilst you make the ganache filling.
Ganache is one of those things which sounds and looks fancy but it’s honestly one of the easiest things to make!
Break up the chocolate into pieces and pop it into a heat proof bowl (I use a Pyrex one and I love it)
Pop the cream into a pan & heat on a medium heat. You don’t want it to boil, or even simmer really. You just want it to be hot enough to melt the chocolate.
I ALWAYS heat it in a pan as I think you get a better control of the temperature & don’t risk it spoiling.
Pour the hot cream on to the chocolate and mix. I use a spatula to mix, I know others who whisk…I personally don’t think it matters!
When it’s all combined it should be all beautiful and glossy.
Pour it in to the cooled base and smooth out as necessary.
Refrigerate for a bit (so it’s not liquid) before you top with the crushed up peanuts and sea salt flakes then return to the fridge for a few hours.
Enjoy…it works beautifully with some good vanilla ice cream. Or just a cup of tea.