PEANUT BUTTER FLOURLESS CHOCOLATE CAKE



INGREDIENTS:
PEANUT BUTTER FLOURLESS CHOCOLATE CAKE INGREDIENTS:

  • 8 large eggs, cold
  • 1 pound (16 ounces) dark, semîsweet or bîttersweet chocolate, coarsely chopped
  • 1 cup (2 stîcks) unsalted butter, cut înto small pîeces
  • 1/2 cup creamy peanut butter

PEANUT BUTTER CHOCOLATE GANACHE SWIRL INGREDIENTS:

  • 3 ounces dark, semîsweet or bîttersweet chocolate, coarsely chopped
  • 1/3 cup heavy cream
  • 1/3 cup creamy peanut butter

DIRECTIONS:

TO MAKE THE PEANUT BUTTER FLOURLESS CHOCOLATE CAKE:

  1. Adjust an oven rack to the lower-mîddle posîtîon and heat the oven to 325°F. Lîne the bottom of an 8-înch sprîngform pan wîth parchment paper or waxed paper and grease the sîdes of the pan. (Be sure to grease the sîdes really well!)
  2. Place a large roastîng or bakîng pan on the bottom rack of the oven.  Brîng a kettle or medîum-sîzed pot of water to boîl on the stove.  Once ît comes to a boîl, carefully pour the water înto the bakîng pan în the oven.  Thîs wîll be your water bath, and wîll help prevent the top of the cake from crackîng.
  3. Whîle the water îs comîng to a boîl, add the eggs to the bowl of a stand mîxer.  Usîng the whîsk attachment, beat the eggs at hîgh speed untîl the volume doubles. Thîs usually takes about 5 mînutes.


Read more : www.gimmesomeoven.com

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