Tag Archives: chocolate

Better than a Peanut Butter Cup

13 Mar

I gave up sweets for Lent. šŸ˜¦ I was hoping to kick the habit of wanting something sweet after a meal. That habit has yet to die. I went to a benefit this weekend for Bear Necessities and I ended up on the dance floor with a Priest. (Strange I know. But he was a great dancer!) I told him about giving up sweets for Lent but I still had a dessert at the benefit because it’sĀ a special occasion. I guess I needed to getĀ the guilt off of my chest. He just laughed and said, “Well, it’s almost Sunday. You’re allowed to cheat when Sunday comes around.” That used to be the rule in my house growing up, but I thought it was a nice gesture my parents did and rewarded us with keeping our Lent promise all week.

If a Priest says so, I’m not going to tell him no. So I baked this.

And I ate some on Sunday.

I also shared with one of my favorite local business’, Dimo’s Pizza. They proposed a food exchange — I’d bring in a sweet treat and in return, I get a pizza. DEAL!

This recipe for Chocolate Cake (it’s vegan!) and Peanut Butter Butter-Cream Forsting is better than a your everyday peanut butter cup. The chocolate chips baked into the cake don’t completely melt, so it’s very chocolatey! The peanut butter frosting is whipped until it’s very airy. I love how the frosting wasn’t too sweet.

If you’re a chocolate & peanut butter fan, this cake will not disapoint you! Perfect for any occasion — a BBQ dessert, birthday cake or just a good way to treat yourself!

Chocolate Cake & Peanut Butter Frosting (from Bon Appetit)

Chocolate Cake

  • Nonstick vegetable oilĀ  spray
  • 1 1/4 cupsall-purpose flour
  • 1 cupsugar
  • 3/4 cup natural unsweetened cocoaĀ  powder
  • 1 1/2 teaspoonskosher salt
  • 1 teaspoonbaking soda
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup finely chopped semisweet orĀ  bittersweet chocolate (3 1/2 ounces)

Peanut Butter Buttercream

  • 1/2 cup sugar
  • 1/4 cup egg whites (from about 2 largeĀ  eggs)
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup creamy peanutĀ  butter
  • 6 tablespoons (3/4 stick) chilled unsaltedĀ  butter, cut into 1/4-inch cubes
  • Kosher salt
  • 1/4 cup chopped semisweet or bittersweetĀ  chocolate (about 1 3/4 ounces)
  • 1/4 cup chopped unsalted, dry-roastedĀ  peanuts

Chocolate Cake & FrostingĀ Directions

  • Cake – Preheat oven to 350Ā°. Coat bottom and sides of pan withĀ  nonstick spray; line bottom of pan with parchment paper. Whisk flour and next 4Ā  ingredients in a large bowl. Add oil, vanilla, and 1 1/4 cups water; whisk untilĀ  smooth. Fold in chopped chocolate. Scrape into prepared pan; smooth top. BakeĀ  until a tester comes out clean when inserted into center, 35ā€“40 minutes. LetĀ  cool completely in pan on a wire rack.
  • Frosting – Combine sugar and egg whites in a medium metal bowl set over aĀ  saucepan of simmering water. Whisk constantly until sugar dissolves and mixtureĀ  is hot to the touch, 3ā€“4 minutes. Remove from heat; usingĀ  an electric mixer,Ā  beat on high speed until cool and thick, 5ā€“6 minutes. Beat in vanilla, thenĀ  peanut butter. With mixer running,Ā  add butter a few pieces at a time, beatingĀ  to blend between additions. Season with salt.
  • Run a thin knife around pan to release cake. Invert cake ontoĀ  a serving plate. Spread peanut butter buttercream over top. Garnish with choppedĀ  chocolate and peanuts. DO AHEAD: Can be made 1 day ahead.Ā  Store airtight at room temperature.




Decadent Flourless Chocolate Cake & Very Berry Sauce

13 Feb

I live and die by chocolate. I can never get enough. Whether itā€™s a miniature chocolate peanut butter cup or French silk pie, Iā€™m not going to turn it away.

Have you eaten flourless chocolate cake? The best place Iā€™ve had it is at Mia Francesca. Oh my, it is sinfully good and my husband knows heā€™s lucky if he can sneak in a bite or two.

We havenā€™t been to Mia Francesca since the night we got engaged, so itā€™s been awhile. But my longing for flourless chocolate cake never fades. I thought trying to make my own would be a special touch to our Valentineā€™s Day Dinner. I found the recipe on Epicurious and all of the ingredients are things I had on hand. I paired the cake with a basic mixed berry sauce. I love the combination of chocolate and fruit.

Holy chocolate! This was such a decadent dessert. The cake is very rich and fudgy. The berry sauce had large chunks of fruit and really stood up to the richness of the cake. Perfect pairing!

FYI ā€“ I made a lot of berry sauce. Since Iā€™m not one to throwĀ things away, here are some suggestions on what to do with the leftovers:

  1. Use it as syrup for pancakes, waffle & French toast.
  2. Would go great over ice-cream!
  3. Mix it into your Greek yogurt.
  4. Make your own berry cream cheese.

The berry sauce will freeze just fine. Iā€™m going to freeze the sauce in ice trays, that way I can use little portions whenever I need it.

If you love chocolate as much as I do, you wonā€™t be disappointed in this dessert!

Flourless Chocolate CakeĀ  – Recipe from

  • 4 ounces fine-quality bittersweet chocolate (not unsweetened)
  • 1 stick (1/2 cup) unsalted butter
  • 3/4 cup sugar
  • 3 large eggs
  • 1/2 cup unsweetened cocoa powder


  1. Preheat oven to 375Ā°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper. (I used heart shaped baking tins)
  2. Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate. (The heart shaped tins took 20 minutes to bake)

Cake keeps, after being cooled completely, in an airtight container, for 1 week.

Very Berry Sauce

  • 1 cup water
  • 1 cup sugar
  • 16 oz frozen berry mix, (I used cherry, blackberry & blueberry mix from Trader Joes)
  • 1 tbs cornstarch
  • 1 tbs water


  1. In a medium saucepan, combine water and sugar. Bring to a slow boil and boil for about 5 minutes, stirring frequently.
  2. Add berries to syrup, reduce heat and simmer another 5 minutes. In a small bowl, stir together the cornstarch or arrowroot powder with the water. Slowly stir into the syrup, bring back to a boil and cook until thickened.
  3. Serve with flourless chocolate cake!

This amount of cornstarch will create a semi-thick but still runny sauce, about the consistency of syrup. If you want it thicker, add more cornstarch & water.