Flourless Peanut Butter Cake With Chocolate Buttercream Recipes

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.

PEANUT BUTTER AND CHOCOLATE CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a saucepan, combine 1 cup margarine, 1/4 cup cocoa, water, eggs, and 1/2 cup buttermilk in a saucepan. Cook, stirring occasionally, until it bubbles. Remove from heat and set aside.
• In a large bowl, mix flour, 2 cups sugar and baking soda. Make a well in the center and pour in chocolate mixture. Add vanilla and beat until smooth. Spread batter into prepared pan.
• Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• In a small bowl, mix peanut butter and oil. Spread over top of cake. In a saucepan, combine 1/4 cup cocoa, 1/2 cup margarine, and 6 tablespoons buttermilk. Heat until boiling. Remove from heat and stir in vanilla. Place confectioners' sugar in a large bowl. Beat in chocolate mixture and continue mixing until smooth. Spread over cake.

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 PEANUT BUTTER CAKE WITH CHOCOLATE BUTTERCREAM

Steps:

• Preheat oven to 350°F Line two cake pans with parchment paper.
• In a mixing bowl, beat together peanut butter, sugar, milk, oil, egg yolks, vanilla, baking soda, baking powder, and salt until combined.
• Thoroughly clean and dry mixing beaters. In a small separate mixing bowl, whip egg whites to stiff peaks.
• Gently fold egg whites into rest of ingredients until well-incorporated.
• Divide batter evenly between cake pans. Bake for about 24 minutes. Remove cake from oven and let cool completely before frosting.
• To prepare buttercream frosting, beat butter until fluffy. Add powdered sugar and beat until creamy. Add chocolate and vanilla.
• Gently flip one cake over onto serving plate. Frost top of bottom layer. Gently flip out second layer over the first. Frost entire cake and decorate as desired.