Flourless Chocolate Cake with Peanut-Butter Whipped Cream
To make a sugar-free version of this cake, use sugar-free chocolate chips and a sugar substitute (like Splenda). Look for alternatives designed specifically for baking, as they measure, pour, and sweeten just like sugar. You can usually find sugar-free confectioners' sugar in most stores, too, for the icing.
- 1 lb semisweet chocolate chips
- 1 stick unsalted butter
- 1 tsp vanilla
- 8 large eggs, separated
- 3/4 cup sugar
- Peanut-Butter Whipped Cream:
- 3/4 cup creamy peanut butter
- 1/4 cup confectioners' sugar
- 1 (16-oz) tub whipped topping, thawed
Adapted from qvc.com
Preheat the oven to 350°F. Grease a 9'' springform pan with cooking spray, then line the pan bottom with parchment paper. Set aside.
To prepare the cake, put the chocolate chips, butter, and vanilla into the top of a double boiler. Fill the bottom pan with 2'' of water and bring to a boil. Reduce the heat to a simmer and place the chocolate mixture on top to melt.
Meanwhile, using a stand mixer, whip the egg yolks with the sugar until light yellow in color. Whisk a little of the chocolate mixture in with the sugar and egg yolks to temper the eggs. Then, whisk in the rest of the chocolate mixture.
Beat the egg whites until stiff peaks form, then fold into the chocolate mixture. Pour the batter into the prepared pan and bake for 45-55 minutes until the cake is set, or until the top is cracked and a toothpick inserted into the cake comes out with moist crumbs. Let stand for 10 minutes and then remove the springform side of the pan.
To prepare the whipped cream, whip the peanut butter and confectioners' sugar with a stand mixer. Add the thawed whipped topping and mix until well-incorporated.
Serve the cake at room temperature with a dollop of whipped cream on each slice.