This is totally not wedding diet approved.
I mean...there are 8 eggs in this recipe. And 2 sticks of butter. And a bunch of chocolate and peanut butter. But like....life isn't worth living without indulgences, right? RIGHT. Plus...this cake is seriously SO rich, and that even I (queen of "THERE'S NO SUCH THING AS TOO RICH") only need a small slice to get my fix. So hey, there's that! I'm super sorry that this recipe is too late for Valentine's Day, because it would've been perfect. But...um...you probably have a birthday or anniversary or something coming up, right?
If not...just serve it on a Tuesday. Because you deserve it.
Flourless Chocolate Peanut Butter Cake
From 31 Days of Dark Chocolate Dreams "Dark Chocolate Dreams Flourless Cake"
Makes one 10 inch. cake
- Unsweetened cocoa powder, for dusting
- 1 cup (or 16 tbsp. or 2 sticks) unsalted butter
- 2 cups chocolate peanut butter (homemade or Dark Chocolate Dreams)
- 1/4 tsp. salt
- 12 oz. semisweet chocolate chips
- 8 eggs, room temperature
- Preheat oven to 350 degrees. Generously spray a 10 inch. cake pan (I recommend a springform pan) and dust with cocoa powder.
- Create a double broiler by filling a medium saucepan about halfway with water and placing a large glass bowl on top (make sure the bowl does not touch the water). Add butter, peanut butter, and salt to the bowl and bring the water to a boil. Mix until fully melted and combined. Turn off heat.
- Add chocolate chips and stir until completely melted. Take bowl off of pan.
- In a separate bowl, beat eggs for 3-5 minutes, until foamy and their volume has doubled.
- Fold a third of the whipped eggs into the chocolate peanut butter mixture. Gradually fold in the rest of the eggs until it is all combined.
- Pour into the prepared cake pan and bake 20-25 minutes, until the edges of the cake are pulling back from the pan and the center is springy and just set.
- Cool for about 10-15 minutes.
- Cut and serve immediately, or, once completely cooled, store in the refrigerator and serve chilled.