Flourless Dark Chocolate Cake with Peanut Butter Chocolate Sauce

So this is a couple days late, but when our friends were over, I'd made this "cake" with peanut butter chocolate sauce. I have to say it's sinfully delicious! You don't have to make the sauce, and it would be great with any kind of sauce - white chocolate, caramel, MORE chocolate. : ) Ice cream is a must. It's a little bit of a wait for it, but worth the time and effort. Make and enjoy!

Flourless Dark Chocolate Cake

1 C butter

8 (1 oz) squares unsweetened chocolate

4 (1 oz) squares bittersweet chocolate

1 1/4 C sugar

6 large eggs, separated

Preheat oven to 325. Line a 9 inch springform pan with parchment paper, allowing edges of paper to extend over sides of pan. There will be folds in the paper - that's okay. spray parchment with nonstick cooking spray.

In a large bowl, combine butter and chocolate. Microwave on high in 30-second intervals, stirring after each until chocolate is melted and smooth. Add sugar, whisking to combine. Add egg yolks, one at a time, whisking well after each addition.

In a medium bowl, beat egg whites at high speed with an electric mixer until stiff peaks form. Gently fold egg whites into chocolate mixture. Spoon into prepared pan and bake for 1 hour. Let cool for 1 hour. Cake will fall during cooling. Refrigerate for at least 4 hours. Remove side of springform pan. Gently peel back parchment paper. Cut into wedges and serve with ice cream and Chocolate Peanut Butter Sauce.

Chocolate Peanut Butter Sauce

3/4 C heavy whipping cream

1/2 C light corn syrup

4 oz semisweet chocolate

1/4 C creamy peanut butter

In medium saucepan, combine cream and corn syrup. Bring to a boil over medium heat. reduce heat to medium low and add chocolate and peanut butter, stirring until mixture is smooth. Serve warm.

Creamy Tomato Basil Chicken and Pasta

So, am I the world's WORST blogger or what?! It's been a busy few weeks, but we were able to have some great friends over for dinner the other night. We had this Creamy Tomato Basil Chicken with Penne, and I think it was a hit! It's one of those easy recipes that looks really fancy, but isn't hard to prepare. Love those kind! So, here's the recipe to add to your arsenal!

Creamy Tomato Basil Chicken with Penne

4 boneless, skinless chicken breast halves

1 C flour

2 T olive oil

1 clove garlic, chopped

1 C tomato sauce

1/2 C heavy cream

1 T chopped fresh oregano

20 fresh basil leaves

salt and pepper to taste

parmesan for garnish

16 oz penne pasta, cooked and drained according to package

Preheat oven to 350. Coat the chicken in flour, shaking off any excess. Saute in olive oil until golden brown. Set aside to drain.

Saute garlic in same olive oil. Add the remaining ingredients, except parmesan and penne. Add salt and pepper to taste. Bring sauce to a boil and then remove from heat.

Place chicken in baking dish and pour sauce over the chicken. Bake for about 10 minutes or until cooked through. My saute pans are oven safe, so I just put the chicken in the sauce, make sure it's submerged, and then put that pan into the oven. Works like a dream!

Oh, serve over the penne. Bon Appetit!