Chocolate and peanut butter are best friends for a reason. This Chocolate Truffle Cake reaches peak decadence when topped with a generous helping of luscious Peanut Butter Sauce.
Chocolate Truffle Cake with Peanut Butter Sauce
Makes 1 (10-inch) cake
Ingredients
- ¾ cup unsalted butter
- 10 ounces bittersweet chocolate, chopped
- ½ cup crunchy peanut butter
- 1½ cups sugar
- 6 large eggs, separated
- Peanut Butter Sauce (recipe follows)
- Chopped peanuts, to serve
Instructions
- Preheat oven to 325°. Lightly spray a 10-inch cast-iron skillet with cooking spray.
- In a small enameled cast-iron Dutch oven, heat butter, chocolate, and peanut butter over medium-low heat, stirring frequently, until mixture is melted and smooth. Remove from heat; whisk sugar into butter mixture for 2 minutes. Whisk in egg yolks, one at a time, until well combined.
- In a large bowl, beat egg whites with a mixer at high speed until stiff peaks form. Gently fold half of egg whites into chocolate mixture until almost combined; fold in remaining egg whites until combined. Spread batter into prepared pan.
- Bake until cake is dry on top and a wooden pick inserted in center comes out clean, about 1 hour. Let cool completely on a wire rack. Serve with Peanut Butter Sauce and peanuts. Store in an airtight container for up to 3 days.
Peanut Butter Sauce
Makes about 2 cups
Ingredients
- 1 (14-ounce) can sweetened condensed milk
- ¼ cup creamy peanut butter
Instructions
- In a small enameled cast-iron Dutch oven, heat condensed milk over medium heat, stirring occasionally, until hot. Remove from heat; whisk in peanut butter until melted and smooth. Serve warm. Refrigerate in an airtight container for up to 5 days.
Notes
[b]• KITCHEN TIP •[/b][br][i]Reheat sauce in a microwave-safe bowl on low heat, stirring frequently, until warm and pourable. Heating it quickly or on high heat will cause it to seize up.[/i]