Flourless Chocolate Cake With Peanut Butter Whipped Cream Recipe 455

FLOURLESS CHOCOLATE CAKE WITH PEANUT-BUTTER WHIPPED CREAM RECIPE - (4.5/5)

Steps:

• 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.

FLOURLESS CHOCOLATE BROWNIE CAKE WITH WHIPPED CREAM

Steps:

• For the flourless chocolate cake: Preheat the oven to 350 degrees F (180 degrees C). Butter the bottom and sides of an 8- or 9-inch (20- or 23-centimeter) springform pan and dust it with cocoa powder. Tap out any excess.
• Heat the butter and cream in a medium saucepan over low heat. When the butter is melted, add the chopped chocolate and stir frequently until melted and smooth.
• In a separate bowl, whisk together the eggs, sugar, cocoa powder, and salt until even and a bit frothy, whisking for 2 to 3 minutes. Stir in the melted chocolate mixture until smooth and even.
• Transfer the batter to the prepared pan and bake until the cake is puffed and just set through, 35 to 40 minutes. Remove from the oven and let the cake cool for about 40 minutes. Run a knife around the edge and unmold the sides of the springform pan, then transfer the bottom of the pan to a plate or platter (don't try to remove the whole cake from the springform; it may crumble). Sift cocoa powder over the cake before serving.
• For the whipped cream: If you are not whipping your own cream, you're missing out. Perfect, dollopable cream is an art form worth mastering. To do it: Whip the cream in a metal bowl with a whisk or electric beater until it just holds its shape. Fold in the sugar and vanilla. Test with a spoon -- it should slide right off but still hold some shape. Use a whisk to finish it off, whipping a few times by hand until it just holds soft peaks -- but no further: It should dollop lusciously over any cake or pie.
• Serve the cake warm or at room temperature with the whipped cream.

FLOURLESS CHOCOLATE CAKE I

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.
• In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
• Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.
• Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
• Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
• Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.

FLOURLESS CHOCOLATE CAKE WITH PEANUT BUTTER ICE CREAM

Steps:

• In a large heavy saucepan, heat milk and sugar until bubbles form around sides of pan. Whisk a small amount of hot mixture into egg yolks. Return all to the pan, whisking constantly. , Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Quickly transfer to a bowl; stir in peanut butter until blended. Place in ice water and stir for 2 minutes. Stir in cream and vanilla. Refrigerate for several hours or overnight., Pour into cylinder of ice cream freezer; freeze according to the manufacturer's directions., For cake, let egg whites stand at room temperature for 30 minutes. In a small heavy saucepan, melt chocolate and butter over medium-low heat. Remove from the heat; whisk in egg yolks., In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar on high until stiff glossy peaks form and sugar is dissolved. Fold into chocolate mixture., Transfer to a greased and floured 13x9-in. baking pan. Bake at 325° until set, 20-25 minutes. Cool completely., Meanwhile, for sauce, in a small bowl, whisk egg yolks and sugar. In a small saucepan, heat heavy cream and espresso powder until bubbles form around the sides of pan. Whisk a small amount into yolk mixture. Return all to pan, whisking constantly. Cook until thickened. Remove from the heat; stir in liqueur. Refrigerate until serving., Serve cake with ice cream and sauce. Garnish servings with chopped chocolate.