JANUARY 10TH: BITTERSWEET CHOCOLATE

Flourless Chocolate Cake with Peanut Brittle (from The Chew)

3 oz. bittersweet chocolate (chopped)

3 oz. semisweet chocolate (chopped)

1 stick unsalted butter (roughly chopped, plus additional for greasing pan)

1 c. white sugar

2/3 c. cocoa powder (plus additional for dusting pan)

1 tsp. salt

1 tsp. vanilla extract

4 large eggs

½ c. heavy whipping cream (chilled)

2 Tbsp. powdered sugar

Store bought peanut brittle (broke into small pieces,)

Preheat oven to 350°. Grease a 9” spring form pan with butter. Line the bottom of pan with parchment and grease the paper with butter. Fill saucepan with 2” water and bring to boil. Place glass bowl over saucepan and add butter and chocolate. Allow to melt while stirring occasionally until smooth. Remove from heat; add sugar, cocoa powder, vanilla and salt; whisk until just combined. Add eggs, one at a time, whisking just until combined. Pour in spring form pan, place on baking sheet and bake 35 minutes until top has formed a thin crust. Remove from oven and allow to cool for 10 minutes. Remove from pan; serve with dollop of whipped cream and a piece of peanut brittle. For Whipped Cream; place cream and powdered sugar in bowl of stand mixer fitted with whisk attachment. Whip on MEDIUM until soft peaks form, about 3-4 minutes. Remove and serve. Makes 6-8 servings.