There’s something about indulging in a rich, flourless peanut butter chocolate cake that feels like a secret, guilty pleasure—like sneaking a piece of forbidden treasure from your own kitchen. Imagine the velvety chocolate melting in your mouth, while the peanut butter adds a creamy, nutty embrace that’s almost too decadent to share. Oh, and did I mention the way it pairs perfectly with a glass of cold milk, much like the latest viral TikTok dance that pairs with every song?
Steps
- Preheat your oven to 325°F, positioning the rack in the lower-middle. Line an 8-inch springform pan with parchment paper and grease the sides thoroughly.
- Place a baking pan on the oven’s lower rack and fill it with boiling water to create a water bath, which will help prevent the cake from cracking.
- In a stand mixer, beat the eggs on high speed for about 5 minutes until they double in volume.
- Melt the chocolate, butter, and peanut butter together using either a double boiler or a microwave, stirring until smooth.
- Gently incorporate a third of the beaten eggs into the chocolate mixture, then fold in the remaining egg foam in two additions until the mixture is smooth.
- Pour the batter into the prepared springform pan, smooth the top, and bake on the middle rack until an instant-read thermometer reaches 140°F, approximately 23-26 minutes.
- Turn off the oven and crack the door open, letting the cake cool inside for 10 minutes before transferring it to a wire rack to reach room temperature. Refrigerate until chilled.
- For the ganache, melt chocolate and heavy cream together until smooth, then pour over the chilled cake, spreading evenly.
- Warm the peanut butter until slightly melty, transfer to a piping bag, and create patterns on the chocolate ganache. Use a skewer to swirl the patterns as desired.
- Refrigerate for about an hour to set the ganache, or serve immediately if preferred.
Ingredients
- 8 large eggs, cold
- 1 pound (16 ounces) dark, semisweet, or bittersweet chocolate, coarsely chopped
- 1 cup (2 sticks) unsalted butter, cut into small pieces
- 1/2 cup creamy peanut butter
- 3 ounces dark, semisweet, or bittersweet chocolate, coarsely chopped
- 1/3 cup heavy cream
- 1/3 cup creamy peanut butter
FAQ
- Can this cake be made ahead of time?
- Yes, you can prepare the Peanut Butter Flourless Chocolate Cake in advance. Once baked, the cake can be refrigerated for up to four days, making it a convenient dessert option for planning ahead.
- What is the best way to melt the chocolate and peanut butter together?
- You have two options: use a double boiler by placing the ingredients in a heatproof bowl over simmering water, stirring until smooth, or melt them in the microwave in 30-second intervals, stirring in between, until fully melted.
- How do I prevent the cake from cracking on top?
- To avoid cracks, place a large pan filled with boiling water on the bottom rack of the oven while baking the cake. This water bath method helps maintain a moist environment, which prevents the top of the cake from cracking.
- What is the purpose of the water bath in the baking process?
- The water bath creates a humid atmosphere in the oven, which helps in even baking and prevents the cake from forming cracks on its surface.
- Can I decorate the cake differently if I don’t want to use the ganache swirl?
- Absolutely! If you prefer a simpler presentation, you can serve the cake plain, dust it lightly with powdered sugar, or create your own decorative topping of choice.
Tips
- Ensure the eggs are cold before whisking them to maximize their volume, which is crucial for the cake’s texture.
- Utilize a water bath in the oven to minimize the risk of the cake’s surface cracking during baking.
- For a smooth and even ganache layer, pour it over the chilled cake and use a spoon to spread it gently.
- To create precise swirls with the peanut butter, use a pastry or ziplock bag with a small corner snipped off for controlled piping.
Equipment
- 8-inch Springform Pan – Essential for easily removing the cake after baking.
- Stand Mixer – Useful for beating the eggs to the desired volume.
- Double Boiler – Helpful for melting chocolate, butter, and peanut butter smoothly (though a microwave can be used as an alternative).
- Instant-read Thermometer – Ensures the cake is baked to the perfect temperature.
- Pastry Bag – For piping the peanut butter onto the ganache (a large ziplock bag can be used as an alternative).
