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
- 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.