RECIPE: chocolate peanut butter caramel torte

So child labor is wrong. Period. But when it comes to holiday baking, I am all for it. Now, now, listen up. As you read in the post below, I am back where I belong (Grandma's house for you newbies) which only means one thing- I'll be baking up a storm and even...gasp....cooking if the household gets lucky. And so having been here a whole week already, I decided to celebrate by baking a cake. So fitting right? Well, I invited my baby brother over and my little cousin already lives here. I told them quite frankly, if they wanted any part in my peanut buttery chocolatey goodness they would have to help out. See, I am not into the whole mommy blog scene yet because I have no kids. I am not running around with a glow planning birthday parties galore, whipping up sand box treats for playdates, or any of the like. Instead, I practice my maternal instincts on siblings and cousins. They really have no choice but to surrender to my discreet slavery.

All this is to say one thing. This cake TAKES SOME WORK. I won't sugar coat it (well not figuratively anyway...have you seen that dripping caramel topping!) and so you should really follow my 'mis en place' philosophy by setting up all your equipment and room temperature ingredients first. Plan ahead, have the minions on standby, and I promise you won't even notice all the components of this masterpiece. I had the kiddies washing the stand mixer bowl in between sets, licking the spoons as taste testers, cracking my eggs (they couldn't separate them as cool as I can, but you take what you can get) and in the end...with conversation brewing and people in and out of the kitchen to see what all the ruckus is about, it was absolutely the highlight of my week. Nothing beats baking a delicious centerpiece cake with family. And you know what, if you're a little bit solo this holiday season, consider yourself lucky as well. This cake had to feed the mouths of eight people. At least you can savor it on your own for a week to come...

CHOCOLATE PEANUT BUTTER CARAMEL CAKE

INGREDIENTS

• 8-oz semisweet or bittersweet chocolate, chopped
• 1 tbsp sugar
• 4 large egg yolks
• 4 large egg whites, divided
• 2 tsp vanilla extract
• 1 1/2 cups sugar
• 2 cups flour
• 3/4 cup Dutch process cocoa
• 1 teaspoon baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1 cup oil
• 3/4 cup buttermilk
• 1 teaspoon vanilla
• 3/4 cup hot coffee
• 1-1/2 c. creamy peanut butter
• 8 T. unsalted butter, at room temperature
• 1/4 tsp. kosher salt
• 1/2 c. heavy whipping cream
• 1-1/2 tsp. vanilla
• 2-1/4 c. powdered sugar

Place the peanut butter, butter, and salt in the bowl of a stand mixer. Beat on medium-low speed, just until thoroughly combined. Add the remaining ingredients and combine again. Then turn the speed up to high and beat for 2 to 3 more minutes, until frosting is light, airy, and fluffy.

• 2 tablespoons butter
• 1/2 cup brown sugar
• 1/2 cup karo syrup
• 1/2 cup heavy cream
• 1/4 cup creamy peanut butter
• 1/2 teaspoon vanilla
• pinch of salt

METHOD:

1. In the top bowl of a double boiler or your preferred method, melt chocolate, whisking frequently so that no hot spots scorch the chocolate. Add in 1 tbsp sugar and whisk well. Whisk in egg yolks one at a time, waiting until each is fully incorporated before adding the next. Chocolate mixture will be fairly thick. Remove chocolate from heat. In a large bowl, beat egg whites on medium-low speed until frothy. Increase speed of mixer to high and beat egg whites to stiff peaks. Add 1/3 of egg whites to chocolate mixture and, using the electric mixer, blend them in. Add another 1/3 of egg whites and fold in. Fold in vanilla extract as well. Fold in all remaining egg whites, making sure to scrape the sides of the bowl. Fold until mousse is uniform in color and texture. Put in fridge to set for at least two hours.
2. Preheat oven to 350 degrees F. In a large bowl sift together sugar, flour, Dutch process cocoa, baking powder, baking soda and salt. In a separate bowl, beat together eggs, oil, buttermilk and vanilla and then add into the dry ingredients. Whisk in the hot coffee.
3. Place the peanut butter, butter, and salt in the bowl of a stand mixer. Beat on medium-low speed, just until thoroughly combined. Add the remaining ingredients and combine again. Then turn the speed up to high and beat for 2 to 3 more minutes, until frosting is light, airy, and fluffy.
4. In a medium pot, bring butter, sugar, karo syrup, and heavy cream together until smooth and melty. Stir in peanut butter, then keep stirring over medium-heat. Bring to a boil and allow to boil for 3-5 minutes (or, if you want to be technical, until the mixture reaches the soft ball stage). Remove from heat, allow the caramel to cool slightly, then dip skewered apples right on in it.
5. Cut each half sheet pan cake into two long rectangles. Mix together 1/3 of the peanut butter frosting with 1 cup of peanuts. Mix remaining peanuts with the peanut butter caramel. Layer cake > peanut butter frosting with peanuts > mousse > peanut butter frosting > cake > peanut butter caramel with peanuts. Refrigerate to set.

image: wehearit.com