Flourless Chocolate Peanut Butter Cake

Remember how last week we talked about the new Dark Chocolate Dreams cookbook? Remember that yummy pie? Well, that was Michael's choice from the cookbook to make. THIS was mine.

Um....flourless chocolate cakes are freaking delicious. They're rich. They're dense. When warm they're a little molten, when chilled they are silky decadence. And this cake is all of that...plus PEANUT BUTTAHH.

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

Ingredients:

• 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

Preparation:

• 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.

GOOEYYYY

Disclaimer: This post contains Affiliate links. I was provided with Dark Chocolate Dreams peanut butter and the cookbook to try but was under no obligation to review or write a positive review. All opinions are my own.