Yield: 10 servings
|12 ounces||Semisweet chocolate chips|
|1½ \N||Sticks butter or margarine|
|2 teaspoons||Vanilla extract|
|¼ teaspoon||Baking soda|
|½ cup||Peanuts; chopped (optional)|
|1 quart||Chocolate or vanilla ice cre softened slightly|
|½ cup||Heavy cream|
|½ cup||Crunchy peanut butter|
|2 tablespoons||Light corn syrup|
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 1:05 1. Preheat oven to 350 F. In a 2-qt glass bowl, combine 1 cup chocolate chips and 4 Tbs (½ stick) butter.
Heat in microwave on High 1 to 1½ mins, or until melted and smooth when stirred. Using a fork, stir in sugar, eggs, 1 tsp vanilla, and 2 Tbs hot water until thoroughly mixed. Add flour, baking soda, and salt; blend well. Stir in peanuts.
2. Turn into a greased 9-inch springform pan; spread evenly. Bake 30 to 35 mins, or until set but still moist in center. Do not overbake.
Let cool in pan.
3. Working quickly, in a medium bowl, mix together ice cream, cream, and peanut butter with a heavy spoon until well blended. Spoon evenly over top of cooled brownie cake. Freeze until firm, 6 hours or overnight.
4. A few hours before serving time, prepare glaze. In a 1-qt microwave glass bowl, combine remaining 1 stick butter, remaining 1 cup chocolate chips, and corn syrup. Heat in microwave on High 1 to 1 ½ mins, or until melted and smooth when stirred. Stir in remaining 1 tsp vanilla. Let cool to room temperature or until slightly thickened and of spreading consistency.
5. Run sharp knife around edge of torte to loosen. Remove side of springform pan. Spread cooled glaze over top and sides of torte.
Return to freezer until frozen, 1 to 2 hours.