A delicious, rich, warm chocolate cake with a hint of peanut butter that tastes even better when served with berry sauce and/or vanilla ice cream.
|Directions||Preheat oven to 350.
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.
|Notes||*The amount of chocolate depends on the type you use:
**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"
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