Chocolate Peanut Butter Cup Torte Question

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Discussion Overview

The thread centers around experiences and opinions regarding the Chocolate Peanut Butter Cup Torte, particularly focusing on its texture, preparation methods, and melting of ingredients. Participants share their personal experiences with the dessert, discussing variations in outcomes based on preparation techniques.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant found the torte dry, suggesting that it may have been due to the cake being at room temperature rather than warm.
  • Another participant noted that when assembled with warm brownies, the marshmallows and peanut butter cups melt properly.
  • Several users mentioned that heating individual pieces in the microwave can improve the texture and flavor.
  • One participant described the dessert as thick and rich, indicating that it should be served warm for the best experience.
  • Another participant shared a positive experience, stating that the dessert was not dry when prepared correctly, with melted marshmallows enhancing the flavor.
  • One consultant advised ensuring peanut butter cups are unwrapped and chopped for better melting.
  • Some participants expressed that the dessert pairs well with milk or coffee.
  • A participant reported issues with melting peanut butter chips, suggesting that moisture may have affected the process.
  • Another participant confirmed success with melting Reese's peanut butter chips, emphasizing the importance of dry utensils and careful heating.
  • One participant shared a compliment received about the dessert, highlighting its impressive appearance.

Areas of Agreement / Disagreement

Views differ regarding the dryness of the torte, with some participants finding it dry while others did not. There is no clear consensus on the best preparation method, as experiences vary significantly.

Contextual Notes

Participants shared personal anecdotes and experiences related to the preparation and enjoyment of the torte, reflecting a range of outcomes based on individual methods and preferences.

Who May Find This Useful

Consultants and home bakers interested in exploring different preparation techniques for the Chocolate Peanut Butter Cup Torte may find the shared experiences helpful.

kcjodih
kcjodih
Gold Member
Messages
3,391
Did anyone else find this dry?

We had it at our meeting tonight and I found it very dry. Maybe it was because my director made the cake part ahead of time so it was room temp not warm/hot and the marshmallows and cups didn't melt at all. It was basically brownie with melted pb chips and marshmallows, then brownie with pb cups.

When it's made immediately do the cup pieces melt a little putting them on the warm brownie?

It was definitely tasty but too dry :yuck:

Mini cheeseburgers were yummy though! :love:
 
Yes when its put together when the brownie is still warm, everything melts-the marshmallows and the reese's.
 
If the whole thing is room temp, heat up individual pieces in the microwave for a few seconds each. It makes a world of difference!
 
I did find that even fresh out of the oven it was a very Thick dessert. Couldn't eat much. But it def. needs to be warm.
 
  • Thread starter
  • #5
chefann said:
If the whole thing is room temp, heat up individual pieces in the microwave for a few seconds each. It makes a world of difference!
Click to expand...

Thanks Ann, that's exactly what I ended up doing halfway through my piece :) Everyone else had already had their's though since I did all her dishes for her.

Thanks everyone!
 
We had it at our last meeting and it was very good. It didn't seem dry, but we really wished we had a glass of milk. :) When she made it, she took it out of the oven, let it cool the 4 minutes, and then proceeded to do the filling part. So the marshmallows turned into a great goo with the peanut butter. She gave out her only 2 pieces of leftover and I was lucky to get one. (Actually, I had intended to give it to my husband. But when I saw it STILL in the fridge the next day I figured it was fair game and ate it. I did give him fair warning about how good it was and that he should eat it very soon! I warmed it up in the microwave a bit, and oh it was still so good.) Aah, I love this dessert. ;)
 
One of my consultant's made this for our last meeting and she said to make sure the pb cups are unwrapped and chopped up. If the pb to drizzle on is left too long it will not spread on very well.

It was drier than I thought it would be so it sounds like the secret is to eat it warm and/or warm it up if not....yummmmy!
 
So funny, we had this at our cluster meeting last night too. It was very rich but the peanutbutter/marshmallow part was a bit dry but I think that is easily remedied.

The slogan after eating this is "Got Milk?"
 
It's also good with a big mug of coffee.
 
Another Chocolate Peanut Butter Cup Torte QuestionI made this dessert twice, and both times the peanut butter chips didn't melt! I mixed a tablespoon of oil with them, put them in the microwave for a few minutes stirring them every 30 seconds but they didn't melt - they came out clumpy and grainy. The same thing happened once when i tried to melt chocolate chips and a few drops of water accidently got mixed in. Did anyone else have this problem?? What did I do wrong???

It was good, anyway, but I think it would be better with the marshmellows melted and gooey.....

TIA

Lee
 
Re: Another Chocolate Peanut Butter Cup Torte Question
pcheflena said:
I made this dessert twice, and both times the peanut butter chips didn't melt! I mixed a tablespoon of oil with them, put them in the microwave for a few minutes stirring them every 30 seconds but they didn't melt - they came out clumpy and grainy. The same thing happened once when i tried to melt chocolate chips and a few drops of water accidently got mixed in. Did anyone else have this problem?? What did I do wrong???

It was good, anyway, but I think it would be better with the marshmellows melted and gooey.....

TIA

Lee
Click to expand...
Did you use store brand PB chips? I find that store brand chips don't melt well. Reese's melted great for me.
 
From what I understand.. the bowl and utensils have to be dry. Water will make it grainy and keep the chocolate from melting correctly. They also melt quickly.. if you cook them too long they will turn grainy and not melt. I usually cook 20 seconds, stir and then cook 10 - 20 more seconds and stir and continue until they are smooth. They will keep their shape if you don't stir.. which leads you to believe they are not melting.. so you nuke longer which ruins them. They are usually ready in less than a minute.. I think it is the same for peanut chips....
 
PB chips can be the same as white "chocolate" chips, in that they're made from mostly cocoa butter with sugar and flavorings. You need to treat them delicately - make sure all the utensils are dry and stir every 10 seconds or so.
 
I made this at home yesterday and it was wonderful! I used Reese's peanut butter chips and they melted perfectly. After drizzling the top with the mixture, my fiance said it was too pretty to eat. Well...almost!

I brought the rest of it to work today and they said "Where did you BUY this cake?" They didn't believe me at first that I had made it from scratch and then they said, "Yeah, that's right. You ARE the pampered chef!"

That was the best compliment!!
 
JAE said:
Did you use store brand PB chips? I find that store brand chips don't melt well. Reese's melted great for me.
Click to expand...

nope, I used Reese's both times.

chefann said:
PB chips can be the same as white "chocolate" chips, in that they're made from mostly cocoa butter with sugar and flavorings. You need to treat them delicately - make sure all the utensils are dry and stir every 10 seconds or so.
Click to expand...


I'll double check next time to make sure everything is completely dry. I'm thinking there had to be water somewhere that got into the mix, maybe on the mix n' scraper or something.

Thanks everyone for your responses!
 
"Where did you BUY this cake?"
Click to expand...
That is a really good selling point for shows. I love those torte pans! The way I word it is, it looks like you went and spent a lot of money at a bakery, but it's just a little old cake mix.
 
DessertDivaFL said:
I made this at home yesterday and it was wonderful! I used Reese's peanut butter chips and they melted perfectly. After drizzling the top with the mixture, my fiance said it was too pretty to eat. Well...almost!

I brought the rest of it to work today and they said "Where did you BUY this cake?" They didn't believe me at first that I had made it from scratch and then they said, "Yeah, that's right. You ARE the pampered chef!"

That was the best compliment!!
Click to expand...

I made this for my head cook last week and this torte is stunning!! I used 3 jumbo eggs and I think it helped with the moistness of the brownie. One of my consultants made it and forgot to prepare the pb cups so got everything measured and prepped ahead of time. When it came time to put it together, I did one thing right after another and I had the same great results.

Then eating it was just as rewarding!:D
 
My son said "Mom, I want this for my birthday cake". lol
 

Frequently Asked Questions

What ingredients are needed for the Chocolate Peanut Butter Cup Torte?

The main ingredients for the Chocolate Peanut Butter Cup Torte include chocolate cookies, butter, cream cheese, powdered sugar, peanut butter, whipped topping, and chocolate sauce. You may also need additional toppings like chopped peanuts or chocolate shavings for garnish.

How long does it take to prepare the Chocolate Peanut Butter Cup Torte?

Preparation time for the Chocolate Peanut Butter Cup Torte is typically around 30 minutes, but you should also account for chilling time, which can take several hours or overnight for the best results.

Can I make the Chocolate Peanut Butter Cup Torte in advance?

Yes, the Chocolate Peanut Butter Cup Torte can be made in advance. In fact, it is often recommended to prepare it a day ahead of time to allow the flavors to meld and the torte to set properly in the refrigerator.

Is there a gluten-free option for the Chocolate Peanut Butter Cup Torte?

Yes, you can make a gluten-free version of the Chocolate Peanut Butter Cup Torte by using gluten-free chocolate cookies instead of regular ones. Be sure to check the labels to ensure all other ingredients are also gluten-free.

How should I store the Chocolate Peanut Butter Cup Torte?

The Chocolate Peanut Butter Cup Torte should be stored in the refrigerator, covered with plastic wrap or in an airtight container. It can typically last for up to 3-5 days when stored properly.

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