Name: Peanut Butter Flourless Chocolate Cake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 16
Cuisine: American
Ingredients: For Chocolate Cake:; 8 eggs; 1 lb dark chocolate; 1 cup unsalted butter; ½ cup creamy peanut butter; For Peanut Butter Chocolate Ganache:; 3 oz dark chocolate; ⅓ cup heavy cream; ⅓ cup creamy peanut butter

This is a unique take on a traditional chocolate cake that will surely impress your guests. The delectable combination of rich, dark chocolate and creamy peanut butter creates a dessert that is both indulgent and satisfying. The beauty of this recipe is that it's flourless, making it a perfect choice for those on a gluten-free diet. It's a simple recipe that delivers on flavor and presentation, leaving your guests asking for seconds.

Photos of Peanut Butter Flourless Chocolate Cake Recipe

The recipe calls for dark chocolate, which can be found in the baking aisle of most supermarkets. It's recommended to opt for a high-quality variety for a richer taste. Similarly, use a good quality creamy peanut butter for a smooth and indulgent texture. If you're not a fan of dark chocolate, semi-sweet chocolate can also be used.

Ingredients for the Peanut Butter Flourless Chocolate Cake

Eggs: Eggs are integral for the structure of the cake, providing lift and aeration.

Dark chocolate: This provides the rich chocolate flavor to the cake. Opt for high-quality for the best taste.

Unsalted butter: This adds richness and moisture to the cake.

Creamy peanut butter: This will give the cake a smooth, creamy texture and a delicious peanut butter flavor.

Heavy cream: Used in the ganache, it gives a rich, creamy texture.

One reader, Gaelan Phelan says:

This peanut butter flourless chocolate cake recipe is a game-changer! The rich, decadent chocolate combined with the creamy peanut butter creates an indulgent, melt-in-your-mouth experience. The cake is moist and fudgy, and the peanut butter ganache adds a delightful nutty flavor. It's a must-try for all chocolate and peanut butter lovers!

Gaelan Phelan

Essential Techniques for Making Peanut Butter Flourless Chocolate Cake

How to prepare the chocolate cake batter: This involves melting the chocolate, butter, and peanut butter together and then folding in the beaten eggs to create a smooth and homogenous batter.

How to bake the chocolate cake: The cake is baked in a water bath at 325 degrees F until it has risen slightly, the edges are just beginning to set, and a thin-glazed crust has formed on the surface. An instant-read thermometer is used to ensure the cake reaches 140 degrees F.

How to make the peanut butter chocolate ganache: This involves melting the chocolate and heavy cream together until smooth, then warming the peanut butter and piping it onto the cake before swirling it with a skewer to create a decorative pattern.

How To Make Peanut Butter Flourless Chocolate Cake

This flourless chocolate cake is guaranteed gluten-free. The recipe only calls for 5 ingredients and is ready in just an hour.

Preparation: 30 minutes

Cooking: 30 minutes

Total: 1 hour

Serves:

Ingredients

For Chocolate Cake:

8eggs,large, cold
1lbdark chocolate,or semisweet or bittersweet chocolate, coarsely chopped
1cupunsalted butter,cut into small pieces
½cupcreamy peanut butter

For Peanut Butter Chocolate Ganache:

3ozdark chocolate,or semisweet or bittersweet, coarsely chopped
⅓cupheavy cream
⅓cupcreamy peanut butter

Instructions

Chocolate Cake:

Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees F.
Line the bottom of an 8-inch springform pan with parchment paper or waxed paper and grease the sides of the pan.
Place a large roasting or baking pan on the bottom rack of the oven. Bring a kettle or medium-sized pot of water to boil on the stove.
Once it comes to a boil, carefully pour the water into the baking pan in the oven. This will be the water bath and will help prevent the top of the cake from cracking.
While the water is coming to a boil, add the eggs to the bowl of a stand mixer. Using the whisk attachment, beat the eggs at high speed until the volume doubles. This usually takes about 5 minutes.
Meanwhile, melt the chocolate and butter and peanut butter together.
Fold about a third of the beaten eggs into the chocolate mixture using a large rubber spatula until only a few streaks of egg are visible. Fold in half of the remaining egg foam, and then the last half of the foam, until the mixture is totally homogenous.
Scrape the batter into the prepared springform pan and smooth the surface with a rubber spatula. Place the springform pan on the middle rack of the oven and a rack above the pan of boiling water.
Bake until the cake has risen slightly, the edges are just beginning to set, a thin-glazed crust has formed on the surface, and an instant-read thermometer inserted halfway into the center reads 140 degrees F. This will take about 23 to 26 minutes.
Turn the oven off and crack the door oven open a few inches, and wait about 10 minutes for the cake to slightly cool.
Remove cake and transfer to a wire rack. Cool until it reaches room temperature. Cover and refrigerate until the cake is completely chilled. The cake can be refrigerated for up to 4 days.
Once the cake has chilled, carefully remove the sides of the springform pan, invert the cake onto a sheet of waxed paper, peel off the parchment paper, and then re-invert the cake onto a serving platter.
Top with the peanut butter chocolate ganache swirl, if desired, or serve the cake plain or lightly dusted with powdered sugar.

Peanut Butter Chocolate Ganache:

Melt the chocolate and heavy cream together in a double-boiler or in the microwave and whisk together until the mixture is completely smooth.
Add the peanut butter to a separate bowl, and heat in the microwave for about 15 to 25 seconds or until it is warmed and a little melty.
Transfer the peanut butter to a pastry bag or a large ziplock bag, and then use scissors to snip off a small corner of the bag. Set aside.
Pour the chocolate mixture on top of the chilled cake, and use a spoon to spread it out in an even layer. Pipe the melted peanut butter on top of the chocolate in any desired pattern.
Then immediately take a wooden skewer (or a toothpick or a knife) and drag it through the peanut butter in circles to create swirls.
Refrigerate the cake for about an hour to let the ganache firm up, or serve it immediately.

Nutrition

Calories: 431.25kcal
Fat: 36.64g
Saturated Fat: 18.73g
Trans Fat: 0.49g
Monounsaturated Fat: 12.09g
Polyunsaturated Fat: 3.02g
Carbohydrates: 18.75g
Fiber: 4.34g
Sugar: 9.71g
Protein: 8.53g
Cholesterol: 118.29mg
Sodium: 42.99mg
Calcium: 49.83mg
Potassium: 352.48mg
Iron: 4.62mg
Vitamin A: 152.49µg
Vitamin C: 0.03mg

Crucial Technique Tip for Perfect Peanut Butter Flourless Chocolate Cake

When melting your chocolate and butter, ensure to do so over low heat or in a double boiler to prevent the chocolate from seizing or burning. Chocolate can easily overheat and become grainy, so stirring frequently and removing it from the heat as soon as it's mostly melted can help maintain a smooth consistency. For the peanut butter, warming it slightly will make it easier to incorporate into the ganache and pipe onto the cake.

Time-Saving Tips for Making This Flourless Chocolate Cake Recipe

Preparation: Make sure to have all your ingredients and equipment ready before you start. This will help you work more efficiently and avoid any last-minute scrambling.

Organization: Organize your work area and clean as you go to minimize clutter and make the cooking process smoother.

Multi-tasking: Look for steps in the recipe where you can multi-task, such as melting chocolate while the eggs are beating, to save time and be more efficient.

Chilling: While the cake is chilling, use that time to prepare other elements of the recipe or clean up, maximizing productivity.

Simplify: If needed, simplify the decoration or garnishes to save time and still enjoy a delicious cake.

Quality ingredients: Using high-quality ingredients can enhance the flavors, reducing the need for additional steps or ingredients in the recipe.

Efficient tools: Use efficient tools and equipment to streamline the cooking process, such as using a stand mixer for beating eggs or a double boiler for melting chocolate.

Substitute Ingredients For Peanut Butter Flourless Chocolate Cake Recipe

eggs - Substitute with flax eggs: Flax eggs can be used as a vegan substitute for eggs in baking. To make flax eggs, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for a few minutes until it becomes gel-like.
unsalted butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free substitute for butter in baking. It adds a subtle coconut flavor and works well in chocolate cake recipes.
creamy peanut butter - Substitute with almond butter: Almond butter can be used as a substitute for peanut butter in this recipe, providing a similar creamy texture and nutty flavor.
dark chocolate - Substitute with cocoa powder and coconut oil: To substitute for dark chocolate, use 3 tablespoons of cocoa powder and 1 tablespoon of coconut oil for every ounce of dark chocolate. Mix the cocoa powder and coconut oil together until smooth.
heavy cream - Substitute with coconut cream: Coconut cream can be used as a dairy-free substitute for heavy cream in ganache. Simply chill a can of full-fat coconut milk and use the thick cream that separates at the top.

Presentation Ideas for Peanut Butter Flourless Chocolate Cake

Elevate the plating: When presenting the flourless chocolate cake, focus on creating an elegant and refined plating. Use edible flowers or gold leaf to add a touch of sophistication to the presentation.
Incorporate texture: Add a contrasting element to the plate by including a crunchy element such as cocoa nibs or caramelized nuts. This will provide a delightful textural contrast to the smooth and rich cake.
Artistic chocolate drizzle: Create an intricate and artistic chocolate drizzle on the plate using a piping bag. This will showcase your attention to detail and add a visually stunning element to the presentation.
Garnish with fresh berries: Introduce vibrant colors to the plate by garnishing with a selection of fresh berries. The pop of color will not only enhance the visual appeal but also complement the rich flavors of the cake.
Personalized chocolate garnish: Craft a personalized chocolate garnish, such as delicate curls or shards, to adorn the cake. This bespoke touch will demonstrate your dedication to craftsmanship and elevate the overall presentation.

Essential Kitchen Tools for Making Flourless Chocolate Cake

Stand mixer: A stand mixer is a versatile tool that can be used to beat the eggs to a fluffy consistency for the cake batter.
Double-boiler: A double-boiler is essential for melting the chocolate and heavy cream together to create a smooth ganache.
Rubber spatula: A rubber spatula is useful for folding the beaten eggs into the chocolate mixture and for smoothing the cake batter into the pan.
8-inch springform pan: An 8-inch springform pan is necessary for baking the flourless chocolate cake and for easy removal after baking.
Pastry bag or ziplock bag: A pastry bag or ziplock bag is used for piping the melted peanut butter onto the cake to create a decorative swirl pattern.

Storing and Freezing Instructions for Flourless Chocolate Cake

This flourless chocolate cake can be stored, covered, in the refrigerator for up to 4 days.
To freeze the cake, wrap it tightly in plastic wrap and then aluminum foil. Place in a freezer-safe container or bag and freeze for up to 2 months.
When ready to serve, thaw the cake overnight in the refrigerator. Once thawed, you can add the peanut butter chocolate ganache topping, if desired.
If the cake has already been topped with the ganache, it's best to store it in the refrigerator. The ganache may lose its shine and become a bit grainy when frozen and thawed.
Individual slices of the cake can also be wrapped tightly in plastic wrap and frozen for up to 1 month. This is a great option if you want to enjoy a slice of cake at a later date without thawing the entire cake.

How To Reheat Leftover Flourless Chocolate Cake

The best way to reheat leftover peanut butter flourless chocolate cake is to wrap individual slices in aluminum foil and place them in a preheated 300°F (150°C) oven for about 10-15 minutes, or until the cake is heated through and the chocolate ganache is slightly melted.
Another option is to microwave individual slices on a microwave-safe plate for 20-30 seconds on medium power, or until the cake is warm and the ganache is softened. Be careful not to overheat the cake, as it can become rubbery or dry out quickly in the microwave.
For a quicker and more convenient method, you can also enjoy the leftover cake straight from the refrigerator. The chocolate cake will have a denser, fudgier texture when chilled, and the peanut butter ganache will be firm and slightly chewy.
If you prefer a softer, creamier texture for the ganache, you can let the cake sit at room temperature for 15-20 minutes before serving. This will allow the peanut butter and chocolate to soften and become more spreadable.
To maintain the best texture and flavor, always store the leftover cake in an airtight container in the refrigerator. The cake will keep well for up to 4 days when properly stored.

Interesting Fact About Peanut Butter Flourless Chocolate Cake

The cake is rich in chocolate and peanut butter, making it a decadent and indulgent dessert option for those with a sweet tooth.

Is Making Flourless Chocolate Cake at Home Cost-Effective?

This peanut butter flourless chocolate cake recipe may not be the most cost-effective for a household due to the high amount of dark chocolate and butter required. However, the decadent and rich flavor of the cake, combined with the indulgent peanut butter chocolate ganache, makes it a delightful treat for special occasions. The approximate cost for a household of 4 people would be around $25-$30, depending on the cost of ingredients. Overall Verdict: 8/10

Is This Decadent Chocolate Cake Healthy or Unhealthy?

The peanut butter flourless chocolate cake recipe is a decadent treat, but it is not particularly healthy. Here's why:

The recipe is high in calories, fat, and sugar due to the large amounts of chocolate, butter, and peanut butter used.
It lacks fiber and essential nutrients, as it does not include any whole grains, fruits, or vegetables.
The cake is also low in protein, despite the inclusion of eggs and peanut butter.

However, there are some ways to make this recipe healthier without compromising on taste:

Replace some of the dark chocolate with cocoa powder, which is lower in fat and calories.
Use a natural, unsweetened peanut butter to reduce the amount of added sugar.
Substitute some of the butter with Greek yogurt or mashed avocado for a healthier fat source.
Incorporate whole grain flour, such as oat or almond flour, to increase the fiber content.
Reduce the overall portion size and serve the cake with fresh berries or a fruit compote to add nutrients and balance the richness.
Consider using a sugar substitute, like stevia or erythritol, to decrease the sugar content without sacrificing sweetness.

By making these adjustments, you can create a more balanced and nutritious dessert that still satisfies your sweet tooth. Remember, moderation is key, and it's perfectly fine to indulge in a treat like this occasionally as part of a well-rounded diet.

Editor's Opinion on This Decadent Flourless Chocolate Cake

This peanut butter flourless chocolate cake recipe is a decadent and indulgent dessert that combines the rich flavors of dark chocolate and creamy peanut butter. The cake is moist and dense, with a velvety texture that melts in your mouth. The addition of the peanut butter chocolate ganache adds a luxurious touch, creating a beautiful swirl pattern that enhances the visual appeal of the cake. The balance of flavors is exquisite, and the recipe's instructions are clear and easy to follow, making it accessible for both experienced and novice bakers. Overall, this recipe is a delightful treat for any chocolate and peanut butter lover.

Enhance Your Peanut Butter Flourless Chocolate Cake Recipe with These Unique Side Dishes:

Roasted Garlic Mashed Potatoes: Create a creamy and flavorful mashed potato dish with a hint of roasted garlic, perfect for complementing the rich and decadent flavors of the chocolate cake.

Grilled Asparagus with Lemon Zest: Serve up some tender and tangy grilled asparagus with a sprinkle of fresh lemon zest to add a refreshing and vibrant contrast to the indulgent chocolate cake.

Balsamic Glazed Brussels Sprouts: Prepare some caramelized and tangy Brussels sprouts with a balsamic glaze, offering a savory and slightly sweet accompaniment to the luscious chocolate cake.

Similar Recipes to Try If You Love This Flourless Chocolate Cake

Spicy Thai Basil Chicken: This dish is a flavorful and aromatic stir-fry that combines tender chicken with fresh Thai basil and spicy chili peppers. It's a perfect balance of heat and savory flavors that will leave your taste buds wanting more.

Mango Avocado Salsa: This refreshing salsa is a delightful combination of sweet mango, creamy avocado, tangy lime juice, and a kick of jalapeno. It's the perfect accompaniment to grilled fish or chicken, or simply enjoyed with some crispy tortilla chips.

Creamy Butternut Squash Soup: Indulge in the velvety smoothness of this rich and creamy butternut squash soup. The warm flavors of roasted butternut squash, aromatic herbs, and a touch of cream create a comforting and satisfying soup that's perfect for a cozy night in.

Berry Chia Seed Pudding: This healthy and delicious pudding is made with fresh berries, creamy almond milk, and nutritious chia seeds. It's a guilt-free dessert or snack that's packed with antioxidants, fiber, and omega-3 fatty acids. Enjoy it for breakfast or as a sweet treat any time of day.

Ideal Appetizers and Main Dishes to Serve with Peanut Butter Flourless Chocolate Cake

Appetizers:

Stuffed Mushrooms: Impress your guests with these savory and indulgent stuffed mushrooms. The combination of creamy cheese, flavorful herbs, and earthy mushrooms will leave everyone wanting more.

Bruschetta: Elevate your appetizer game with these delicious bruschetta bites. The crispy bread, fresh tomatoes, and aromatic herbs create a perfect balance of flavors and textures.

Main Courses:

Beef Stroganoff: Create a rich and creamy beef stroganoff that will tantalize your taste buds. Incorporate tender strips of beef, savory mushrooms, and a luscious sour cream sauce for a comforting and satisfying meal.

Chicken Parmesan: Craft a crispy and golden chicken parmesan that is sure to impress. Layer juicy chicken cutlets with tangy marinara sauce and melted mozzarella cheese for a classic Italian dish that is both hearty and flavorful.

Why trust this Peanut Butter Flourless Chocolate Cake Recipe:

This recipe is a decadent and indulgent treat that combines the rich flavors of dark chocolate and creamy peanut butter. The use of high-quality ingredients such as eggs and unsalted butter ensures a luscious and moist texture. The addition of a luscious peanut butter chocolate ganache adds an extra layer of flavor and richness. The detailed instructions and careful attention to baking techniques guarantee a perfect result. Trust in the combination of classic flavors and expert techniques to create a truly unforgettable dessert experience.

Want to share your experience making this delectable Peanut Butter Flourless Chocolate Cake or discuss variations on the recipe? Join the conversation in our Baking and Desserts forum section.

FAQ:

Can I use milk chocolate instead of dark chocolate for the cake?

Yes, you can use milk chocolate instead of dark chocolate for the cake. Keep in mind that milk chocolate is sweeter than dark chocolate, so the cake will have a slightly different flavor.

Can I use crunchy peanut butter instead of creamy peanut butter for the cake?

Yes, you can use crunchy peanut butter instead of creamy peanut butter for the cake. The crunchy texture will add a nice contrast to the smoothness of the cake.

Can I make the cake in advance and freeze it?

Yes, you can make the cake in advance and freeze it. Once the cake has cooled completely, wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. Thaw the cake in the refrigerator before serving.

Can I skip the peanut butter chocolate ganache?

Yes, you can skip the peanut butter chocolate ganache if you prefer. The cake is delicious on its own, or you can top it with a simple dusting of powdered sugar.

Can I use a different size of springform pan for the cake?

Yes, you can use a different size of springform pan for the cake, but keep in mind that the baking time may vary. Adjust the baking time accordingly and keep an eye on the cake as it bakes to ensure it is cooked through.