This incredibly rich and decadent dessert cake was served at a large birthday party for Alecia, and was a hit with everyone there. The smooth consistency and classic pairing of chocolate and peanut butter make for a stellar slice of cake, and it is made without flour, so it can be served to people who have that dietary restriction.
Recipe from Gimme Some Oven.
-16 ounces dark or semisweet chocolate morsels
-1 cup butter
-1/2 cup peanut butter
-3 ounces dark or semisweet chocolate morsels
-1/3 cup heavy cream
-1/3 cup peanut butter
Begin by preheating the oven to 325, and start a pot of water to boil on the stove, it should be as much water as will halfway fill a 9x13 baking dish. When the water comes to a boil, pour it into the pan and place in the oven on the lower rack. The moisture coming from the pan will keep the cake from drying out.
Next, beat the eggs in a medium bowl with an electric mixer for three to five minutes on high. Meanwhile, melt the butter, pound of chocolate and 1/2 cup peanut butter in a large pot on the stove on low heat. Gradually stir the eggs into the melted chocolate.
Pour the mixture in a springform pan lined on the bottom with parchment paper and lightly greased on the sides. Bake above the pan of water for 25-30 minutes -- at this point the edges will have set. Turn off the oven and open the door a few inches so that the cake can cool slowly for fifteen minutes.
You need the cake to continue to cool, so put it on a wire rack and later on into the refrigerator. Remove the sides of the pan and transfer the cake to a serving dish. Melt the remaining chocolate in a small pot on the stove with the heavy cream, and the peanut butter in the microwave. Pour the chocolate over the cake, then drizzle the peanut butter, or pipe on with a plastic baggie.
Transfer back to the refrigerator and serve chilled.
Best enjoyed with friends and family!