Flourless Chocolate Cake with Peanut Butter Whipped Cream

By davidv

This recipe is prepared with the KitchenAid 12-cup 3-in-1 Food Processor (K34965).

Tip: To make a sugar-free version of this cake, use sugar-free chocolate chips (available in most supermarkets) and a sugar substitute (like Splenda). Look for alternatives designed specifically for baking, as they measure, pour, and sweeten just like sugar. You can sometimes find sugar-free confectioners' (powdered) sugar in most stores, too (so you can enjoy this wonderful icing!) If your local market doesn't carry confectioners' sugar, however, try whipping up your own batch with nonfat dry milk, cornstarch, and a granulated sugar substitute in your blender or food processor.

Ingredients

• Ingredients:
• Cake:
• 1 lb. semisweet chocolate chips
• 1 stick unsalted butter
• 8 large eggs, separated
• 3/4 cup sugar
• 1 tsp. vanilla
• Peanut Butter Whipped Cream:
• 3/4 cup creamy peanut butter
• 1/4 cup powdered sugar
• 1 (16-oz.) tub whipped topping, thawed

Preparation

Step 1

Directions:

Preheat the oven to 350°F. Grease a 9-inch springform pan with cooking spray, then line the pan bottom with parchment paper.

To prepare the cake, put the chocolate, butter, and vanilla into the top of a double boiler. Fill the bottom pan with 2-inches of water and bring to a boil. Reduce heat to a simmer and place the chocolate mixture on top to melt.

Meanwhile, with 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.

In a separate mixing bowl, 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 top is cracked and a toothpick inserted into the cake comes out with moist crumbs. Let stand for 10 minutes then remove the springform side of the pan.

To prepare the whipped cream, whip the peanut butter and powdered sugar with the KitchenAid food processor (or 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. Store the cake with the Temp-tations serving set.