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FLOURLESS CHOCOLATE CAKE

This cake is seriously rich, so a little bit goes a long way. Consider pairing it with coffee and espresso (perhaps topped with vanilla bean-spike whipped cream).

Start to finish: 50 minutes

MAKES 10 SERVINGS

1 cup heavy cream

1 (12-ounce) bag semi-sweet chocolate chips

2 teaspoons vanilla extract

1 (8-ounce) bag pitted dates

5 eggs

1/4 cup powdered peanut butter (optional)

Heat the oven to 350 degrees. 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, if using, 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.

J. M. Hirsch, AP



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