Decadent Chocolate Peanut Butter Torte
2/3 cup water
1/2 cup sugar
6 tablespoons butter, diced
12 ounces bittersweet or semisweet chocolate, chopped
4 large eggs
2/3 cup heavy whipping cream
8 ounces Resse’s Peanut Butter Chips
Reese’s Mini Peanut Butter Cups for Garnish.
Line bottom of 7 inch springform pan with parchment round. Wrap 1 layer of heavy-duty foil around the bottom and outside of the pan. Doing this will water proof the bottom of the pan from the steam.
Combine 2/3 cup water and 1/2 cup sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.
Melt butter in medium saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. In a mixing bowl beat the eggs till pale yellow and fluffy. Add chocolate mixture to egg mixture a ladle at a time and whisk until well blended. Pour batter into prepared pan. Place a piece of foil over the top of the pan, pinching the edge to secure in place.
Pour 1 1/2 cups of water in the Instant Pot. Set the wire trivet down in the pan. Place the springform pan on top of the trivet.
Secure the Instant Pot lid making sure the venting lever is in the sealed position.
Cook on Normal, Medium or Cake setting for 40 minutes. With a natural release for 10 minutes. Then turn your venting lever to vent and let the rest of the steam release. Remove the torte from the instant pot and let cool 15 – 20 minutes before proceeding to the ganache layer.
Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add the peanut butter chips and whisk until smooth. Pour over top of tart still in pan. Gently shake pan to distribute ganache evenly over top of tart. Refrigerate tart in pan until ganache is set, at least 2 hours or longer. Garnish with the Reese’s mini peanut butter cups.