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Close up slice shot of Flourless Chocolate Cake

Super Easy Flourless Chocolate Cake

Serves 12

5 from 7 votes
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Course: Dessert
Cuisine: American


  • 1 cup dark chocolate
  • 1/2 cup unsalted butter
  • 1/2 cup peanut butter (smooth or crunchy)
  • 4 large eggs
  • 1 cup caster sugar
  • 1/2 cup unsweetened cocoa powder


  • 1/2 cup heavy cream
  • 1 cup dark chocolate
  • 1/4 cup unsalted butter
  • 1/2 cup peanut butter (smooth)


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 and heavy cream to a heatproof bowl. Microwave for 30 seconds at a time, storing 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