
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.
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
- â…“cupheavy cream
- â…“cupcreamy peanut butter
Instructions
Chocolate Cake:
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Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees F.
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Line the bottom of an 8-inch springform pan with parchment paper or waxed paper and grease the sides of the pan.
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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. Â
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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.
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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.
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Meanwhile, melt the chocolate and butter and peanut butter together.
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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.
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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.
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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.
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Turn the oven off and crack the door oven open a few inches, and wait about 10 minutes for the cake to slightly cool.
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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.
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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.
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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:
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Melt the chocolate and heavy cream together in a double-boiler or in the microwave and whisk together until the mixture is completely smooth.
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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.
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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.
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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.
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Then immediately take a wooden skewer (or a toothpick or a knife) and drag it through the peanut butter in circles to create swirls.
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Refrigerate the cake for about an hour to let the ganache firm up, or serve it immediately.
Nutrition
- Calories:Â 431.25kcal
- Fat:Â 36.64g
- Saturated Fat:Â 18.73g
- Trans Fat:Â 0.49g
- Monounsaturated Fat:Â 12.09g
- Polyunsaturated Fat:Â 3.02g
- Carbohydrates:Â 18.75g
- Fiber:Â 4.34g
- Sugar:Â 9.71g
- Protein:Â 8.53g
- Cholesterol:Â 118.29mg
- Sodium:Â 42.99mg
- Calcium:Â 49.83mg
- Potassium:Â 352.48mg
- Iron:Â 4.62mg
- Vitamin A: 152.49µg
- Vitamin C:Â 0.03mg
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