This cake was inspired by the Chocolate Heaven Cake posted at ditchthecarbs.com. Suspecting that Grandpa John’s sweet tooth was just a bit stronger, I used dark chocolate chips with a lower cacao content to cut the bitter undertones. I also added a bit of almond extract and peanut butter, because we love peanut butter around here!
10 oz bag of dark chocolate chips (53% cacao)
3/4 cup real butter
1 teaspoon vanilla extract
1 teaspoon almond extract
6 tablespoons heavy whipping cream
1 tablespoon sugar or other sweetener (I used stevia crystals)
1/4 cup “real” creamy peanut butter (not hydrogenated)
Step 1) Melt chocolate chips and butter together in a large skillet over low heat (you’ll be glad you used a LARGE skillet later). Stir constantly to avoid burning the chocolate.
Step 2) Once chocolate is melted and mixture is completely smooth, remove skillet from heat and set aside.
Step 5) In a separate bowl, whip together eggs, whipping cream, and sweetener on high for 5 minutes. The mixture will fluff up very slightly and will turn a pretty lemon yellow color.
Step 5) After the egg mixture is beaten, your chocolate mixture will have cooled enough to proceed. Stir your extracts into the chocolate mixture.
Step 6) Take your time here… slowly fold the egg mixture into the chocolate mixture. Add about 1/4 of the egg mixture at a time, carefully whisking everything together before adding more egg mixture. Aren’t you glad you used your larger skillet now?
Step 7) Once your batter is thoroughly mixed (you shouldn’t see any streaks of egg), carefully pour your mixture into a well greased baking dish. I’m using a 9 inch Springform pan, but a pie pan ought to work just as well.
Step 9) Bake in a preheated 350 degree oven for 40 minutes or until set.