Flourless Chocolate Cake with Peanut Butter Ice Cream

Name: Flourless Chocolate Cake with Peanut Butter Ice Cream
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 12
Cuisine: Global
Ingredients: 114 grams butter, cubed; 12 servings Chopped chocolate; 2 teaspoons coffee liqueur; 0 teaspoons cream of tartar; 65 grams creamy peanut butter; 2 egg yolks; 5 eggs, separated; 182 milliliters half-and-half cream; 238 milliliters heavy whipping cream; 2 teaspoons instant espresso powder; 118 milliliters 2% milk; 454 grams semisweet chocolate, chopped; 2 Tbsps sugar; 1 teaspoon vanilla extract

Need a gluten free dessert? Flourless Chocolate Cake with Peanut Butter Ice Cream could be a tremendous recipe to try. This recipe serves 12. This recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 463 calories, 8g of protein, and 37g of fat. It can be enjoyed any time, but it is especially good for Summer. This recipe from Taste of Home requires egg yolks, chocolate, coffee liqueur, and semisweet chocolate. From preparation to the plate, this recipe takes around 1 hour and 5 minutes.

Instructions

In a large heavy saucepan, heat milk and sugar until bubbles form around sides of pan.

Ingredients you will need

Sugar

Milk

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Sauce Pan

Frying Pan

Whisk a small amount of hot mixture into egg yolks. Return all to the pan, whisking constantly.

Ingredients you will need

Egg Yolk

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Whisk

Frying Pan

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.

Ingredients you will need

Peanut Butter

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Bowl

Place in ice water and stir for 2 minutes. Stir in cream and vanilla. Refrigerate for several hours or overnight.

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Water

Vanilla

Cream

Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions.

Ingredients you will need

Ice Cream

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.

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Egg Whites

Chocolate

Butter

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Sauce Pan

Remove from the heat; whisk in egg yolks.

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Egg Yolk

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Whisk

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.

Ingredients you will need

Cream Of Tartar

Egg Whites

Chocolate

Sugar

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Bowl

Transfer to a greased and floured 13-in. x 9-in. baking pan.

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Baking Pan

Bake at 325° for 20-25 minutes or until set. Cool completely.

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Oven

Cut into 12 pieces.

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.

Ingredients you will need

Instant Espresso

Heavy Cream

Egg Yolk

Sauce

Sugar

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Sauce Pan

Whisk

Bowl

Frying Pan

Whisk a small amount into yolk mixture. Return all to pan, whisking constantly. Cook until thickened.

Ingredients you will need

Egg Yolk

Equipment you will use

Whisk

Frying Pan

Remove from the heat; stir in liqueur. Refrigerate until serving.

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Liqueur

Serve cake with ice cream and sauce.

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Ice Cream

Sauce

Garnish servings with chopped chocolate.

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Chocolate

Equipment

Ingredients

Servings:

114grams

butter, cubed 12servings

Chopped chocolate 2teaspoons

coffee liqueur 0teaspoons

cream of tartar 65grams

creamy peanut butter 2

egg yolks 5

eggs, separated 182milliliters

half-and-half cream 238milliliters

heavy whipping cream 2teaspoons

instant espresso powder 118milliliters

2% milk 454grams

semisweet chocolate, chopped 2Tbsps

sugar 1teaspoon

vanilla extract

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Flourless Chocolate Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.