• cake pan, preferably with a removable bottom
• parchment paper
• small microwave-safe bowl
• wooden spoon
• large bowl
• electric mixer or whisk
• rubber spatula
• toothpick
• plate

• * oz bittersweet/semisweet baking chocolate
• ½ c sugar
• 2 T peanut or other nut butter
• ⅛ t salt
• 6 T butter, slightly softened
• 4 large cold eggs
• 1 T whiskey
• 1 t vanilla
• powdered sugar (optional)
• warm berry sauce (optional)
• vanilla ice cream (optional)

Chop the chocolate, place in bowl, and microwave at 50% for 1½ minutes. Stir until completely smooth.

Combine chocolate with sugar, peanut butter, and salt. Cut butter into pieces and beat in until smooth. Add eggs one at a time, then the whiskey and vanilla. Keep beating at high speed until mixture is light and fluffy.

Place a piece of parchment paper on the bottom of the cake pan, and spread the batter in.

Bake for 25 minutes, then test doneness with a toothpick. It should come out clean when inserted near the edge, but have a few crumbs stuck to it when inserted in the center. If it's still wet, bake another 5 minutes and retest.

Let cool for 5-10 minutes. Run a knife along the edges if necessary to unstick it from the pan, then invert it onto a plate and remove parchment paper.**

Sprinkle with a little powdered sugar and serve warm.

• 4 oz unmarked or 50-62% chocolate
• 3½ oz 64-66% chocolate
• 3 oz 70-72% chocolate + an extra T of sugar

**You can let the cake cool completely, then wrap it tightly in plastic wrap and store for 3 days at room temperature or freeze for up to 3 months.

Adapted from Alice Medrich's Bittersweet: Recipes and tales from a life in chocolate, in which it's called "Peanut Butter-Chocolate Torte with Strawberry Sauce"

Buy it: Amazon.com | Amazon.co.uk

Dessert Recipes     Kids' Recipes     Vegetarian Cookbooks     Vegetarian Recipes A to Z

Advertise on
the Veggie Table
Options & Rates