I love peanut butter. We all know this. I eat it by the spoonful. It’s a problem I’m working on.
Last year, Allison and I threw a Peanut Butter Throwdown (aka an awesome party where we made crazy peanut butter sandwiches sponsored by Peanut Butter & Co.). So to say I’m a fan of Peanut Butter & Co. is kind of an understatement. A few weeks ago, they sent me and a few bloggers their new 31 Days of Dark Chocolate Dream cookbook, full of recipes featuring Dark Chocolate Dreams.
So after having the cookbook for a few weeks, eating spoonfuls of Dark Chocolate Dreams and mulling over which recipe to make, I finally decided on the flourless chocolate cake.
Valentine’s Day is right around the corner and this is the perfect treat for you special peanut-butter-loving someone.
Dark Chocolate Dreams Flourless Chocolate Cake
from 31 Days of Dark Chocolate Dream
Nonstick Cooking Spray
Unsweetened Cocoa Powder, for dusting
1 cup (2 sticks) unsalted butter
2 cups Dark Chocolate Dreams Peanut Butter
1/4 tsp salt 1 (12 oz) bag Semisweet Chocolate Chips
8 large eggs, at room temperature
Pre-heat oven to 350F. Generously spray 10 inch round cake pan with nonstick cooking spray and dust with unsweetened cocoa powder.
Make a double boiled by filling a medium-sized saucepan half way with water and placing a large glass bowl on the top of the pan. Bring the water to ta boil and add the butter, peanut butter, and salt to the bowl. Mix until well incorporated and turn off the heat. Add chocolate chips and stir until the chocolate is completely melted. Remove the glass bowl from the double boiler.
Use an electric mixer to whisk eggs for 3-5 minutes or until the volume doubles. Fold 1/3 of whipped eggs into the chocolate-peanut butter mixture and gradually add the rest of the eggs until mixture is well combined.
Pour mixture into the prepared cake pan and bake for 20-25 minutes, or until the edges of the cake separate from the pan and the center is springy. Cut and serve immediately with vanilla ice cream.
So in real life, I halved this recipe and put it in a 6 inch cake pan. I still baked it for 20 minutes, and it turned out perfect. I topped it with whipped cream and a cherry, because cherries make everything a little more special. So if you’re looking to downsize this recipe, that’s a great option!
Ok so are you ready to try this now?
Peanut Butter and Co. is being super awesome and giving away a 31 Days of Dark Chocolate Dreams Cookbook and a 28oz Jar of Dark Chocolate Dreams to a Foodologie reader!
To enter, head over to Facebook and enter the giveaway on my Facebook page click the Giveaway tab at the top. The giveaway is open to US Residents and will end on February 14th at midnight!
You can enter by:
- Liking my page on Facebook
- Follow me on Twitter
- Tweeting about the giveaway
- Leaving a comment on this blog post
- Liking Peanut Butter & Co on Facebook
You know you want some free peanut butter, especially to make this cake, because it’s delicious. Head over to Facebook now and enter. You’ve got nothing to lose 🙂