February 2009 Recipe from Chef Ron

It's February. It's cold and dreary outside, so indulge yourself with one of our favorites.

CHOCOLATE PEANUT BUTTER TORTE

CAKE BOTTOM

1 cup melted butter
1 ½ cups sugar
½ cup cocoa
3 Tbsp. flour
4 egg yolks
3 Tbsp. water
5 egg whites whipped with ¼ cup sugar until stiff.

Mix first 6 ingredients together then fold in whipped egg whites. Pour into 9" cake pan. Bake for 30 minutes at 325°. Let cool then place cake in 9” spring form pan.

MOUSSE
1 14oz. bag peanut butter chips
3/4 cup milk
1/2 cup peanut butter
1 Tbsp. vanilla
1 cup heavy cream
2 Tbsp. 10x sugar

Heat peanut butter chips, milk, peanut butter, and vanilla over moderate heat until melted and smooth. Cool. Whip heavy cream and sugar until stiff. Fold whipped cream into cooled peanut butter mixture. Pour on top of cake bottom. Freeze. Remove from spring form pan. Slightly thaw, slice and serve.

RECIPE ARCHIVE

Looking for last month´s recipe from Chef Ron… and it´s gone? Don´t worry. We´ll be maintaining an archive of all Chef Ron´s favorites and posting links here. So no matter how long ago you saw the recipe on the web site, it will still be available. Right Here!

August, 2008: Ron's No Fuss, Refreshing Watermelon and Red Onion Salad

September, 2008: Ron's Favorite Banana Pudding

October, 2008: Chicken Roulade

November, 2008: Hot Chicken Dip

January, 2009: Scrambled Egg Casserole