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Kilauea Torte Recipe from Kona Cafe, Polynesian


1 cup melted chocolate chips
1 cup heavy cream

Cookie Dough:
1 cup butter (unsalted)
1 cup sugar
1 tsp. vanilla
¼ tsp salt
1 cup sifted
Cocoa powder
1 1/5 cups all purpose flour

Peanut butter cream:
1 cup peanut butter
1 ½ cup sweetened condensed milk


Scald the cream in a saucepan, pour over melted chips, stir till thoroughly mixed and set aside to cool.

Cookie Dough:
In an electric mixer, cream butter and sugar until smooth. Add vanilla and salt and mix well. Combine cocoa and flour and add to butter. Mix until well blended. Mixture will be slightly dry. Form into 6 medium and 6 small balls using all of the dough. Place medium balls into buttered muffin tins dusted with cocoa powder. Press dough evenly to the sides of and bottom of tin. Flatten small balls into circles large enough to cover the tops of the tortes. Set aside.

Peanut butter cream:
Combine ingredients and mix well.

Place one tbsp of the peanut butter mixture into bottom of the prepared muffin tims. Pour 1/3 to 1/2 cup ganache over peanut butter in tins, filling almost to the top of the dough. Cover the tops with dough circles and press firmly to seal. Chill for 30 minutes then place in a 350 degree oven for 25 minutes. Remove and let cool completely before removing from tins.

To serve, heat tortes in a 200 degree oven for 5 minutes. Remove, place on plate and top with whipped cream.



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