Chocolate Peanutbutter Tourte

• BOTTOM LAYER
• 2/3 cup peanut butter
• 2 tablespoons peanut oil
• 7 ounces milk chocolate melted and at body temperature
• 1 1/4 cup crushed cornflakes
• MIDDLE LAYER
• 2/3 cup peanut butter
• 1 cup milk
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla
• 1 1/2 to 2 teaspoons gelatin
• 2 tablespoons water
• CHOCOLATE GANACHE
• 1 cup heavy cream
• 8 ounces semisweet chocolate, chopped
• CARAMEL RED WINE SAUCE
• 2 pounds (5 1/2 cups) sugar
• 1/2 cup water
• 1/2 bottle red wine

1. BOTTOM LAYER
2. 1. Place peanut butter and oil in the bowl of a stand-mixer and beat on medium-high speed until combined and light in color, 2 to 3 minutes.
3. 2. Reduce speed to low and add the melted milk chocolate until thoroughly combined. Remove bowl from mixer and fold in the cornflakes.
4. 3. Pour into 8" spring form pan and level with a spatula. Refrigerate until firm, about 30 minutes.
5. MIDDLE LAYER
6. 4. In a saucepan, warm the peanut butter and milk then whisk to combine. In a mixer with a whip attachment, whip the cream, powdered sugar, and vanilla until medium peaks.
7. 5. Bloom the gelatin in the water and add to the warm peanut butter.
8. 6. Strain into a bowl and fold in the whipped cream mixture. Pour over bottom layer.
9. CHOCOLATE GANACHE
10. 7. Heat the cream and pour over the chopped chocolate. Whisk to combine.
11. CARAMEL RED WINE SAUCE
12. 8. In a saucepan boil sugar and water together to make a light caramel. With a wooden spoon stir in the red wine, slowly. Chill.

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Taken from www.epicurious.com/recipes/member/views/chocolate-peanutbutter-tourte-50128829 (may not work)