Home > Desserts > Simple and Easy Flourless Chocolate Cake

Simple and Easy Flourless Chocolate Cake

Published: Updated:

I am super excited to share my simple and easy flourless chocolate cake recipe with you. This gorgeous flourless chocolate peanut butter cake is grain-free, gluten-free, and totally delicious. Dense and so chocolatey with notes of yummy peanut butter! It’ll be ready before you know it!

Close up slice shot of Flourless Chocolate Cake
Top down shot of Flourless Chocolate Cake with slice taken out.
My favourite thing about this recipe…

I mean, where do I start? I’m obsessed with chocolate and this packs a punch of flavour! Really hits those chocolate cravings. I also love the addition of peanut butter in this recipe. It’s obviously a flavour match made in heaven. But it’s in the cake, and it’s in the frosting. Speaking of frosting!

I love the peanut butter stripes too! So classic, but really effective and easy to achieve! You can watch me do it in the video below or click here to watch!

This is magic!

Before I made this recipe, I had no idea that adding peanut butter to cooking chocolate would make it so velvety smooth and add a dimension of flavour that is magic! I don’t know about you, but sometimes when you add butter to the chocolate and try to melt the two ingredients together, it can seize. I just find that really frustrating. But adding peanut butter stopped that from happening.

Flourless Chocolate Cake with slice sitting on gold cake server.

What does this simple and easy flourless chocolate cake taste like?

Chocolate, chocolate, CHOCOLATE! So fudgy, it has lots of eggs but doesn’t taste eggy. The texture is smooth and moist. It kind of reminds me of a really simple tea cake. Like, something you can serve with tea or coffee.

What you need to make this cake


Dark chocolate – Use dark chocolate for this recipe. It will give you a strong chocolate flavour without being overly sweet. And make sure it’s cooking chocolate for best results. I use the Nestle baking melts.

Unsalted Butter – You could use salted butter here but just keep in mind the peanut butter will give you some salt in the recipe.

Peanut Butter – I used regular smooth peanut butter. You can use crunchy if you like for added texture and crunch.

Eggs – Regular large-sized eggs are good here. Whisking them before you add them to the warm chocolate mixture will ensure that there’s no risk of them cooking in the chocolate

Caster sugar – this will dissolve in the mixture easily.

Cocoa powder – use unsweetened cocoa powder and use a really good quality cocoa powder too. It makes all the difference.


Dark Chocolate, butter and peanut butter – Make sure you use dark chocolate in this recipe if you don’t want the ganache to be overly sweet. You can use salted butter if you like, but there’s already salt in the peanut butter I used.

Flourless Chocolate Cake Slice with peanut butter

How to make this simple and easy Flourless Chocolate Cake


Flourless Chocolate Cake Instructional Image 07

1. Add the chocolate, peanut butter, and butter to a heatproof bowl over a pot of gently simmering water.

2. Stir until completely smooth. Set aside to cool slightly.

Flourless Chocolate Cake Instructional Image 06

3. Add the eggs to a bowl and gently whisk.

4. Add the whisked eggs to the chocolate mixture while continuously whisking.

Flourless Chocolate Cake Instructional Image 05

5. Add the sugar and stir until well combined,

6. Sift in the cocoa powder.

Flourless Chocolate Cake Instructional Image 04

7. Stir until well combined.

8. Add the batter to a springform pan that’s been sprayed with cooking spray. Bake for 30 minutes on


Flourless Chocolate Cake Instructional Image 03

1. Add the chocolate, peanut butter, and butter to a heatproof bowl over a pot of gently simmering water.

2. Stir until smooth.

Let’s Decorate!

Flourless Chocolate Cake Instructional Image 02

1. Pour the ganache on top of the chilled cake.

2. Spread around.

Flourless Chocolate Cake Instructional Image 01

3. Pipe lines of warm peanut butter.

4. Use a skewer or the end of a spoon to swish across the lines to create decoration. Allow cooling.

Tips for making simple and easy Flourless Chocolate Cake

• This recipe is really easy. The only tip I have for you guys is to use a springform pan when baking. It’ll make taking it out of the pan so much easier than not using one.

• Make sure the peanut butter is warm when piping it on top of the ganache. Make sure the ganache is still thin enough too so that you can have the best results when swirling.

Other Recipes You Might Like!

Gluten-Free Raspberry White Chocolate Cupcakes

Make sure to follow me on social media!

Instagram @thescranline, Facebook and watch and subscribe to my videos on YouTube!

I hope you guys enjoyed this simple but delicious cake recipe with me. It’s totally worth making and simply divine. Please comment in the comments section below, or feel free to share with your family and friends on social media. I’ll see you all on the following recipe. Happy baking!

N x

Close up slice shot of Flourless Chocolate Cake

Super Easy Flourless Chocolate Cake

Fudgy, chocolatey and so dense and delicious. This Flourless Chocolate Cake is very simple and easy to make and tastes so yum!

Serves 12

4.8 from 10 votes
Print Recipe Pin Recipe
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Course: Dessert
Cuisine: American
Calories: 411kcal


  • 1 cup (200 g) dark chocolate
  • 1/2 cup (113 g) unsalted butter
  • 1/2 cup (125 g) peanut butter (smooth or crunchy)
  • 4 large eggs
  • 1 cup (210 g) caster sugar
  • 1/2 cup (50 g) unsweetened cocoa powder


  • 1/2 cup (125 ml) heavy cream
  • 1 cup (200 g) dark chocolate
  • 1/4 cup (55 g) unsalted butter
  • 1/2 cup (125 g) peanut butter (smooth)

Learn How To Make it! [VIDEO]


Flourless Cake

  • Preheat the oven to 175°C/ 350°F. Spray an 8-inch springform pan with oil and line the bottom with baking paper.
  • Add the chocolate, butter and peanut butter to a heatproof bowl and place on a pot of gently simmering water. Make sure the water is not touching the bottom of the bowl. Stir until both ingredients are melted. Take off the heat.
  • Add the sugar and cocoa powder and whisk. Add the eggs and whisk until well combined.
  • Add the batter to the springform pan. Bake for 30 minutes. Take out of the oven and allow to cool down completely at room temperature.


  • Add the chocolate, butter and heavy cream to a heatproof bowl. Microwave for 30 seconds at a time, stiring each time until smooth. About 2 minutes.

Let's Decorate!

  • Add the 1/2 cup of peanut butter into a heatproof bowl and microwave for 30 seconds. Add to a piping bag or zip lock bags.
  • Place the cooled cake on top of a cooling rack. Pour the ganache on top of the cake while it’s warm. Then pipe lines of the warm peanut butter on top of the ganache. Use a skewer to trail lines in opposite directions across the cake.


This cake can be stored in an airtight container for up to three days.


Calories : 411kcal
Carbonhydrates: 20g
Protein: 8g
Fat: 35g
Saturated Fat: 17g
Trans Fat : 1g
Cholesterol: 31mg
Sodium: 107mg
Potassium : 406mg
Fiber: 6g
Sugar : 9g
Vitamin A: 366IU
Calcium: 39mg
Iron: 4mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!

You may also like


TiffanyS June 12, 2021 - 4:55 pm

Can this be made sugar free?

Nick Makrides June 15, 2021 - 10:51 am

Unfortunately I’m not sure as I haven’t tried it with no sugar.

Carla Troxell January 8, 2022 - 11:10 pm

5 stars
I just wanted to say that I’m currently making this recipe and noticed a couple things, you have “lime the tray”, I had no limes so I just had to line it heheh.

Also the recipe just gives your standard gnache recipe which includes cream, not the one you have in your video as that and the recipe list don’t list cream- unless I’m missing something?

Nick Makrides September 10, 2022 - 1:01 am

Hi Carla! Thanks for letting me know haha. I’ve gone in and updated the recipe card to include those things 🙂 Nx

Steph March 12, 2022 - 1:13 pm

To make the ganache it says add cream, but I can’t see how much to use in the ingredients list? Sorry if I’m kept being blind !

Nick Makrides April 28, 2022 - 4:12 am

Hi Steph, apologies about the missing ingredient. Have gone in and aded it! N x

San August 19, 2022 - 6:25 pm

I feel so dumb but what about the 1/4 cup unsalted butter in the ganache? I see it in the list of ingredients but not in the directions for the ganache…

Nick Makrides August 23, 2022 - 1:27 am

Hi San! Sorry about leaving that out, have gone in and added it into the instructions with the chocolate and cream! N x

Ingrid November 24, 2022 - 9:48 pm

Hi, the video shows you making the ganache using the double boiling method, but in the recipe you say to microwave the ingredients. It also doesn’t show you adding cream in the video, which is confusing. Should I be microwaving the ganache or double boiling?

Nick Makrides November 26, 2022 - 6:42 am

Hi Ingrid! You can microwave or double boil. The cream goes in with the chocolate 🙂 Hope that helps! N x

Sam October 14, 2023 - 4:44 am

Hi. What would you replace the peanut butter with? My husband is allergic to peanuts. Thanks.

Nick Makrides October 19, 2023 - 3:35 am

Great question! Pretty much any type of nut butter will work for this. N x


Leave a Comment

Recipe Rating