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Flourless Chocolate Cake with Peanut Butter Ice Cream

 Flourless Chocolate Cake with Peanut Butter Ice Cream
This luscious dessert features a chocolaty cake, peanut butter ice cream and a smooth coffee-flavored sauce. Every element can conveniently be made in advance.—Rebekah Beyer, Sabetha, Kansas
12 ServingsPrep: 45 min. + freezing Bake: 20 min. + cooling


  • 1/2 cup 2% milk
  • 1/4 cup sugar
  • 2 egg yolks, beaten
  • 1/4 cup creamy peanut butter
  • 3/4 cup half-and-half cream
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • CAKE:
  • 5 eggs, separated
  • 1 pound semisweet chocolate, chopped
  • 1/2 cup plus 2 tablespoons butter, cubed
  • 1/4 teaspoon cream of tartar
  • 1 tablespoon sugar
  • SAUCE:
  • 2 egg yolks
  • 2 tablespoons sugar
  • 1 cup heavy whipping cream
  • 2 teaspoons instant espresso powder
  • 1-1/2 teaspoons coffee liqueur
  • Chopped chocolate


  • In a large heavy saucepan, heat milk and sugar until bubbles form

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Flourless Chocolate Cake with Peanut Butter Ice Cream (continued)

Directions (continued)

  • around sides of pan. Whisk a small amount of hot mixture into egg
  • yolks. Return all to the pan, whisking constantly.
  • 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. Place in ice water and stir for 2 minutes. Stir in
  • cream and vanilla. Refrigerate for several hours or overnight.
  • Fill cylinder of ice cream freezer two-thirds full; freeze according
  • to the manufacturer’s directions.
  • 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. Remove from the heat; whisk in egg yolks.
  • 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.
  • Transfer to a greased and floured 13-in. x 9-in. baking pan. Bake at
  • 325° for 20-25 minutes or until set. Cool completely. 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. Whisk a small amount into yolk mixture.
  • Return all to pan, whisking constantly. Cook until thickened. Remove
  • from the heat; stir in liqueur. Refrigerate until serving.
  • Serve cake with ice cream and sauce. Garnish servings with chopped
  • chocolate. Yield: 12 servings.
Nutritional Facts: 1 piece of cake with 3 tablespoons ice cream and 4 teaspoons sauce equals 477 calories, 37 g fat (20 g saturated fat), 217 mg cholesterol, 144 mg sodium, 32 g carbohydrate, 3 g fiber, 9 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.