The problem with holiday potlucks is the travel factor.
The season tends to inspire us to make fancy – or maybe just fanciful – foods. But what works at home doesn’t always transport well.
For that, I generally turn to a simple, yet sensational flourless chocolate cake. Basic to make, but the results are anything but. And since this dense, squat cake has no fussy decorations, it’s a dream to transport.
For this recipe, I was aiming for a dense and fudgy cake. To get it, I used pureed pitted dates. And since chocolate and peanut butter play so nicely together, I added powdered peanut butter. But if you can’t find that, just leave it out; the recipe will still be delicious.
Flourless Peanut Butter Chocolate Cake
Start to finish: 50 minutes
1 cup heavy cream
12-ounce bag semi-sweet chocolate chips
2 teaspoons vanilla extract
8-ounce bag pitted dates
1/4 cup powdered peanut butter
Heat the oven to 350 degrees F. Coat a 9-inch springform pan with cooking spray.
In a small saucepan over medium-high, heat the cream until just simmering. Remove than pan from the heat and add the chocolate chips. Stir until melted and smooth.
In a blender, combine the chocolate-cream mixture, vanilla and dates. Puree until smooth, about 2 to 3 minutes. Add the eggs and powdered peanut butter, then puree again until completely blended. Pour into the prepared pan. Tap the pan gently on the counter to level.
Bake for 25 to 30 minutes, or until completely set at the center. Cool completely, then remove the sides of the pan.
Nutrition information per serving: 370 calories; 190 calories from fat (51 percent of total calories); 21 g fat (12 g saturated; 0 g trans fats); 125 mg cholesterol; 42 g carbohydrate; 5 g fiber; 36 g sugar; 8 g protein; 65 mg sodium.