Friday, May 30, 2008

Flourless Chocolate Peanut Butter Cake

It's pissing down furiously outside. The rain is so loud I've had to turn up the radio. Cory was hankering for some chocolate cake earlier, so like a good little haus frau, I'm making some! I don't have a fully stocked pantry uh, shelf, right now so Im trying out a recipe for a flourless chocolate cake. Ironically flour is something I have in excess, but whatever.

This recipe is great because it has very few ingredients and they are all regular on hand kind of things and it takes very little time to whip up. However, it made a paper thin bloody cake so next time I will double the recipe.

Smeared some very awesome peanut butter frosting on top, and some toasted peanut bits, and voila.

Its still very hot so I cant comment on the taste, I'll amend this later. I just wanted to get it written down somewhere before my power goes out!

Flourless Chocolate Cake
makes one 8 inch cake

4 oz (115 grams) fine-quality bittersweet chocolate
1 stick (1/2 cup) unsalted butter
3/4 cup sugar

3 large eggs
1/2 cup unsweetened cocoa powder plus additional for sprinkling

Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.
Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate. Dust cake with additional cocoa powder and serve with sorbet if desired. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)

Peanut Butter Frosting

1 cup powdered sugar
3/4 cup creamy peanut butter (do not use old-fashioned or freshly ground
1/4 cup (1/2 stick) unsalted butter, room temperature
1/4 teaspoon vanilla extract

4 teaspoons (about) whipping cream (optional)

Using electric mixer, combine all ingredients but whipping cream in medium bowl. Beat until mixture is smooth, adding whipping cream by teaspoonfuls if frosting is too thick to spread.

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