Flourless Peanut Butter Chocolate Cake

Name: Flourless Peanut Butter Chocolate Cake
Prep time: 10 min
Total time: 1 h 45 min
Yield: 12 serving(s)
Ingredients: Cooking spray; 6 oz. bittersweet chocolate, roughly chopped; 1/2 c. (1 stick) butter; 1/2 c. smooth peanut butter, plus 3 tablespoons, divided; 1 c. granulated sugar; 4 large eggs; 1/2 c. unsweetened cocoa powder, preferably Dutch process; 3/4 c. chocolate chips; 6 tbsp. heavy cream

By Makinze GoreUpdated: Apr 27, 2023

Approved by the Delish Test Kitchen

4.5

2 Ratings

preview for Flourless Peanut Butter Chocolate Cake Was Made For Peanut Butter Lovers

Yields:

12 serving(s)

Prep Time:

10 mins

Total Time:

1 hr 45 mins

Cal/Serv:

427

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We have to admit: our flourless chocolate cake is already fairly close to perfect. But, to satisfy that sweet-salty craving we sometimes can’t ignore, we gave our classic recipe an upgrade in the form of LOTS of peanut butter. Reese’s lovers—we think this will be the cake you’ve been dreaming of. It’s even richer than the original, and just as easy to create.

The best way to ensure your cake stays perfectly fudgy? Don’t over-bake it. Your cake should be done after no more than 35 minutes, but make sure to check it around 30 minutes. If it’s just set in the middle and the top is no longer shiny, it’s good to go. After your cake is finished, it’s time to top it with the decadent chocolate ganache. While it may sound fancy, it’s perfectly simple to make: All you need to do is bring heavy cream to a simmer, then pour over chocolate chips. Let it sit for 1 minute, then whisk until smooth, and you’re done!

The fancy stripes are optional (but who doesn't love a little extra peanut butter?), so feel free to leave them off if you just don’t feel like it. If you do want an extra-special decoration, microwave peanut butter until smooth and melted, then spoon in horizontal lines on top of your ganache-covered cake. Use a toothpick to drag vertical lines through the ganache and peanut butter across the cake, and soon enough you’ll have an eye-catching presentation ready in a few seconds.

Have you made this yet? Let us know how it went in the comments below!

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Ingredients

Cooking spray
6 oz.
bittersweet chocolate, roughly chopped
1/2 cup
(1 stick) butter
1/2 cup
smooth peanut butter, plus 3 tablespoons, divided
1 cup
granulated sugar
4
large eggs
1/2 cup
unsweetened cocoa powder, preferably Dutch process
3/4 cup
chocolate chips
6 Tbsp.
heavy cream

Directions

1. Step 1Preheat oven to 350° and grease an 8” springform pan with cooking spray. Place a small saucepan filled about halfway with water over medium heat and bring to a simmer.
2. Step 2Place chopped chocolate, butter, and ½ cup peanut butter in a heatproof bowl and set over the simmering pot, ensuring water does not touch the bottom of the bowl. Stir until completely melted. Turn off heat and remove bowl from saucepan.
3. Step 3Whisk in sugar, then add eggs, one at a time, mixing well after each addition. Add cocoa powder and whisk until incorporated.
4. Step 4Pour batter into prepared pan and smooth top. Bake until just set in the middle and top is no longer shiny, 30 to 35 minutes. Let cool.
5. Step 5Make ganache: Place chocolate chips in a small heatproof bowl. In a small saucepan over medium heat, bring cream to a simmer, then pour over chocolate. Let sit 1 minute, then whisk until smooth.
6. Step 6Place remaining 3 tablespoons peanut butter into a small microwave safe bowl and microwave until melted, about 15 seconds.
7. Step 7Remove sides of springform pan from cake and place on a plate or platter. Pour ganache over cake and smooth with an offset spatula.
8. Step 8Using a small spoon, spoon peanut butter in horizontal lines on top of ganache all the way down the cake. Use a toothpick to drag vertical lines through the ganache and peanut butter across the cake. Alternate dragging from top to bottom, then bottom to top with each line. Let set 15 minutes before slicing.