Peanut Butter-Chocolate Torte

Makes 16
Prep 10 m
Cook 5 m
Chill overnight



  1. 1 of 5 Line bottom of 9-inch springform pan with nonstick aluminum foil or regular foil coated with nonstick cooking spray.
  2. 2 of 5 In large saucepan, heat 1/2 cup heavy cream over medium-high heat until small bubbles appear around edge. Remove from heat. Add chocolate and the 1/3 cup peanut butter; let stand 1 minute. Whisk until smooth. Stir in cereal until evenly coated. Spread half the mixture (about 2 cups) into bottom of prepared pan.
  3. 3 of 5 In large bowl with electric mixer, beat together cream cheese, the 1-1/2 cups peanut butter, confectioners sugar and vanilla until smooth. In small bowl, beat remaining 1 cup heavy cream until stiff peaks form; fold into cream cheesepeanut butter mixture. Spread evenly over top of chocolate-cereal mixture in prepared pan.
  4. 4 of 5 Carefully spoon remaining chocolate-cereal mixture on top of peanut butter mixture to make an even layer. Refrigerate overnight to firm.
  5. 5 of 5 To serve, remove side of springform pan. Invert torte onto waxed-paper-lined baking sheet. Remove and discard foil. Place serving plate on top; invert, right side up. Serve chilled. To cut, use a serrated knife in a sawing motion to avoid cracking the top layer. Makes 16 servings.
Nutrition Information for Peanut Butter-Chocolate Torte
Servings Per Recipe: 16
Per Serving: 35 g Fat, total, 31 g carb., 248 mg sodium, 11 g pro., 457 kcal cal., 15 g sat. fat, 4 g fiber, 54 mg chol.