Fudgy Flourless Peanut Butter Chocolate Cake
This Flourless Peanut Butter Chocolate Cake has a fudgy and rich chocolate texture with a deliciously smooth peanut butter swirled chocolate ganache frosting.
Ingredients
Flourless Chocolate Cake
- 200 g dark cooking chocolate see notes
- 113 g unsalted butter
- 125 g peanut butter
- 4 large eggs
- 210 g caster sugar superfine
- 50 g Dutch processed cocoa powder see notes
Chocolate Glaze
- 400 g dark cooking chocolate see notes
- 60 g unsalted butter
- 20 g brown sugar see notes
- 250 g heavy cream see notes
- 125 g smooth peanut butter warmed
Instructions
Flourless Chocolate Cake
- Preheat a fan-forced oven to 175C / 350F (190C / 375F for no fan). Spray an 8-inch springform pan with oil and lime the bottom with baking paper.
- Melt chocolate and butter - 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.
- Finish cake batter - Add the sugar and cocoa powder and whisk. Add the eggs and whisk until well combined.
- Bake - Add the batter to the springform pan. Bake for 30 minutes or until a toothpick inserted into the center comes out with crumbs, not wet batter. Take out of the oven and allow to cool down in the cake tin until it reaches room temperature. Then chill in the fridge for 2 hours before gently running a knife around the edges to loosen from the tin. Undo the springform pan clasp and transfer to a serving plate. It will deflate as it cools which is completely normal.
Chocolate Glaze (Microwave Method)
- Add the dark chocolate, butter, brown sugar and heavy cream to a large, microwave-safe bowl and microwave on high, for 20 seconds at a time, mixing well between each interval until smooth. Allow to cool slightly before pouring on top of some desserts. Goes nicely on top of ice-cream when it's warm.
- To thin out your sauce - Microwave for 10 seconds at a time, stirring between each interval until it’s thin enough to drizzle.
Chocolate Glaze (Double Boiler Method)
- To make the chocolate sauce over a double boiler, simply add the dark chocolate, butter, brown sugar and heavy cream to a large heatproof bowl. Place the bowl on top of a pot of gently simmering water making the sure the bottom of the bowl is not touching the water. Stir until melted. Take off the heat and allow to cool completely.
To Decorate
- Warm peanut butter - Add the smooth peanut butter into a heatproof bowl and microwave for 10-15 seconds. You want it to be quite thin but not runny. Add it to a piping bag or zip lock bag.
- Pour ganache on cake - Place the cooled cake on top of a cooling rack. Pour the ganache on top of the cake and allow it to settle evenly. You can spread it around using an offset spatula o get it even.
- To finish decorating - Pipe lines of the warm peanut butter on top of the ganache. Use a skewer to trail lines in opposite directions across the cake. Allow to set completely before transferring to a serving plate. Slice and serve!
Video
Notes
Cooking Chocolate - I used dark cooking chocolate for this recipe. Specifically, the Nestle cooking buttons which are designed to be easily melted and used for baking and desserts, but any cooking chocolate that can be found in the baking isle of your supermarket will work. Just make sure it’s good quality.
Brown sugar - you can use dark or light in this recipe. Both will work. If you’re making a white chocolate sauce with this recipe using white chocolate, swap the brown sugar out for caster sugar or leave it out.
Heavy Cream - this is the type of cream you use for whipping and contains at least 30% fat content.
Dutch processed cocoa powder - is an unsweetened cocoa powder which has been treated with alkaline and potassium carbonate to neutralize the acidity that is naturally found in cocoa powder. It’s darker in color and strong in chocolate flavor.
Storage - This cake can be stored in an airtight container for up to three days.
Nutrition - is an approximate and is based on per slice. This cake serves 10 people.
A note on measurements - this recipe is offered in weight measurements. This is in an effort to offer the most accurate way to get the best results. Cup measurements simply aren’t accurate enough for a recipe that needs precision and cup sizes differ depending on where you are in the world. Here is where you can learn more about how to measure ingredients using digital kitchen scales!
Nutrition
Calories:655kcal | Carbohydrates:36g | Protein:11g | Fat:53g | Saturated Fat:28g | Polyunsaturated Fat:4g | Monounsaturated Fat:18g | Trans Fat:0.5g | Cholesterol:117mg | Sodium:123mg | Potassium:253mg | Fiber:7g | Sugar:24g | Vitamin A:753IU | Vitamin C:0.1mg | Calcium:44mg | Iron:1mg
Have you tried this recipe?Tag me on instagram @thescranline!