PEANUT BUTTER FLOURLESS CHOCOLATE CAKE

With Valentine’s Day just around the corner, I figured it was high time for a new chocolate recipe here on the blog.

Even better, time for a new chocolate and peanut butter recipe here on the blog.

Because I’m pretty sure that chocolate and peanut butter were one of the original matches made in heaven.  And because I’m pretty sure that they were meant to be swirled together on top of this cake.  And because I’m pretty sure that the second you try a taste of them together in this decadent flourless cake, it’s going to be love at first bite.

INGREDIENTS:

PEANUT BUTTER FLOURLESS CHOCOLATE CAKE INGREDIENTS:

8 large eggs, cold

1 pound (16 ounces) dark, semisweet or bittersweet chocolate, coarsely chopped

1 cup (2 sticks) unsalted butter, cut into small pieces

1/2 cup creamy peanut butter

PEANUT BUTTER CHOCOLATE GANACHE SWIRL INGREDIENTS:

3 ounces dark, semisweet or bittersweet chocolate, coarsely chopped

1/3 cup heavy cream

1/3 cup creamy peanut butter

DIRECTIONS:

• Adjust an oven rack to the lower-middle position and heat the oven to 325°F. Line the bottom of an 8-inch springform pan with parchment paper or waxed paper and grease the sides of the pan. (Be sure to grease the sides really well!)
• Place a large roasting or baking pan on the bottom rack of the oven.  Bring a kettle or medium-sized pot of water to boil on the stove.  Once it comes to a boil, carefully pour the water into the baking pan in the oven.  This will be your water bath, and will help prevent the top of the cake from cracking.
• While the water is coming to a boil, add the eggs to the bowl of a stand mixer.  Using the whisk attachment, beat the eggs at high speed until the volume doubles. This usually takes about 5 minutes.
• For full instructions please see : www.gimmesomeoven.com

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