Flourless Chocolate Cake With Peanut Butter Whipped Cream Recipe 455

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.

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.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder.
• In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.
• Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.