Food recipes
Vegan Chocolate Peanut Butter Torte With Ganache
Vegan Chocolate Peanut Butter Torte With Ganache Ingredients: wheat flour, white, all-purpose, unenriched cocoa, dry powder, unsweetened sugars, brown salt, table leavening agents, baking soda leavening agents, baking...
Vegan Chocolate Peanut Butter Torte With Ganache
Ingredients:
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
sugars, brown
salt, table
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
soymilk, original and vanilla, unfortified
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
margarine, regular, 80% fat, composite, stick, without salt
peanut butter, smooth style, without salt
sugars, powdered
soymilk, original and vanilla, unfortified
soymilk, original and vanilla, unfortified
margarine, regular, 80% fat, composite, stick, without salt
spartan, real semi-sweet chocolate baking chips,
Directions:
For the torte; start by preheating the oven to 325 degrees.
Mix together all of the dry ingredients.
Add the soy milk and apple sauce next and mix well.
Pour into a 9" spring pan (bottom lined with parchment paper, sides lightly greased) and bake for 40 minutes.
Let the torte cool.
While it's cooling, start the peanut butter layer.
Cream together the margarine and peanut butter.
Add the powdered sugar in small amounts.
Next add the soy milk in small amounts to lubricate the mixture, using as much as needed.
(Do not make it liquidy, just smooth enough to handle).
Spread the peanut butter on the top of the torte only.
Peanut butter should be stiff.
Let it chill in the refrigerator while preparing the ganache.
For the ganache, put the margarine and soy milk in a microwaveable bowl and microwave for 2 minutes.
While hot, add the chocolate chips and stir until melted and mixture become the color of the chocolate chips.
Remove the torte from the fridge and pour ganache over the top and side of the torte.
Serve with melted ganache, or return to the refrigerator to chill.
Ingredients:
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
sugars, brown
salt, table
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
soymilk, original and vanilla, unfortified
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
margarine, regular, 80% fat, composite, stick, without salt
peanut butter, smooth style, without salt
sugars, powdered
soymilk, original and vanilla, unfortified
soymilk, original and vanilla, unfortified
margarine, regular, 80% fat, composite, stick, without salt
spartan, real semi-sweet chocolate baking chips,
Directions:
For the torte; start by preheating the oven to 325 degrees.
Mix together all of the dry ingredients.
Add the soy milk and apple sauce next and mix well.
Pour into a 9" spring pan (bottom lined with parchment paper, sides lightly greased) and bake for 40 minutes.
Let the torte cool.
While it's cooling, start the peanut butter layer.
Cream together the margarine and peanut butter.
Add the powdered sugar in small amounts.
Next add the soy milk in small amounts to lubricate the mixture, using as much as needed.
(Do not make it liquidy, just smooth enough to handle).
Spread the peanut butter on the top of the torte only.
Peanut butter should be stiff.
Let it chill in the refrigerator while preparing the ganache.
For the ganache, put the margarine and soy milk in a microwaveable bowl and microwave for 2 minutes.
While hot, add the chocolate chips and stir until melted and mixture become the color of the chocolate chips.
Remove the torte from the fridge and pour ganache over the top and side of the torte.
Serve with melted ganache, or return to the refrigerator to chill.