PEANUT BUTTER FLOURLESS CHOCOLATE CAKE

With Valentine’s Day just around the corner, I figured it was high time for a new chocolate recipe here on the blog.

Even better, time for a new chocolate and peanut butter recipe here on the blog.

Because I’m pretty sure that chocolate and peanut butter were one of the original matches made in heaven.  And because I’m pretty sure that they were meant to be swirled together on top of this cake.  And because I’m pretty sure that the second you try a taste of them together in this decadent flourless cake, it’s going to be love at first bite.  :)

Even better, all you need are 5 easy ingredients to make this cake!  So grab your favorite chocolate, and let’s get to baking.

INGREDIENTS:
PEANUT BUTTER FLOURLESS CHOCOLATE CAKE INGREDIENTS:

• 8 large eggs, cold
• 1 pound (16 ounces) dark, semisweet or bittersweet chocolate, coarsely chopped
• 1 cup (2 sticks) unsalted butter, cut into small pieces
• 1/2 cup creamy peanut butter

PEANUT BUTTER CHOCOLATE GANACHE SWIRL INGREDIENTS:

• 3 ounces dark, semisweet or bittersweet chocolate, coarsely chopped
• 1/3 cup heavy cream
• 1/3 cup creamy peanut butter

DIRECTIONS:

1. TO MAKE THE PEANUT BUTTER FLOURLESS CHOCOLATE CAKE:
2. Adjust an oven rack to the lower-middle position and heat the oven to 325°F. Line the bottom of an 8-inch springform pan with parchment paper or waxed paper and grease the sides of the pan. (Be sure to grease the sides really well!)
3. ............................

for full recipes please see : www.gimmesomeoven.com

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