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.
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.
- 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
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