Torte me çokollate dhe gjalpe kikiriku - Chocolate and peanut butter cake

PERBERESIT:
250 gr biskota me cokollate
100 gr gjalpe
1+1/2 filxhan me gjalpe kikiriku
300 gr krem djathi (maskarpone)
1/2 filxhan me sheqer
100 gr pana

Per zbukurimin siper:
3 luge cokollate
3 luge gjalpe kikiriku

PERGATITJA:

Per te pergatitur torte me cokollate dhe gjalp kikiriku veprojme ne kete menyre: Marrim biskotat me cokollate dhe i shtypim ose i grijme me griresin elektrik. Me pas i shtojme edhe gjapin e shkrire. I trazojme mire bashke.

Ne nje tave te rrumbullaket shtrojme leter kuzhine dhe hedhim masen e pergaitur. E shtypim mire me dore ose me luge. vendosim taven ne frigorifer per rreth gjysem ore.

Nderkohe ne nje ene qelqi hedhim maskarponen, sheqerin dhe 1 filxhan gjalpe kikiriku. Fillojme ti rrahim derisa te arrijme ne nje mase te fryre. Ne nje ene tjeter hedhim panen dhe e rrahim me rrahesin elektrik deri sa te fryhet.

Bashkojme panen e rrahur me perberesit e enes tjeter. Duhet te kemi kujdes qe ti trazojme nga poshte lart ne menyre qe mase te mos shfryhet.

Marrim taven nga frigoriferi dhe hedhim siper masen e pergatitur. E nivelojme mire e me kujdes me luge. Siper e lyejme te gjithe torten me nje shtrese gjalpe kikiriku (1/2 e filxhanit qe ka mbetur).

E vendosim torten ne frigorifer per disa ore.

Ne momentin qe do ta sherbejme nxjerrim torten nga frigoriferi dhe i hedhim siper cokollaten e shkrire dhe me ndihmen e nje xhepi pasticerie bejme edhe disa vija cokollate te nderthuruar me gjapin e kikirikut.

Torta eshte gati per tu servirur

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INGREDIENTS:
250 gr biscuits with chocolate
100g butter
1 + 1/2 cup peanut butter
300 gr cream cheese (mascarpone)
1/2 cup sugar
100 g cream
For decoration above:
3 tablespoons chocolate
3 tablespoons peanut butter
PREPARATION:
To prepare chocolate cake with peanut butter and act in this way: Take the cookies with chocolate and press or Grijmë with electric Shredder. Then we add the melted gjapin. I Stir well together.
In a round pan kitchen paper and throw prepare extent . The good press by hand or with spoon.  Take the tray and put in the fridge for about half an hour.
While we take mascarpon a glass container, sugar and 1 cup peanut butter. Beat until you begin to achieve some degree overblown. In another bowl beat saw and cast with electric beater until the trumpet.
Pane e beaten unite with other components of the container. We should be careful that you Stir from the bottom up in order to measure not vented.
Take the tray out of the fridge and take the above measure prepared. The good nivelojme carefully with spoon. Varnished above all the cake with a layer of peanut butter (1/2 cup is left).
We put the cake in the refrigerator for several hours.
When that will serve to raise the cake from the refrigerator and throw above molten chocolate and with the help of a pocket Confectionery and some  line with butter chocolate peanut.
The cake is ready to be served