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.