Peanut Butter Flourless Chocolate Cake
Ingredients
The cake
-
8
large
eggs
-
1
pound
dark, semisweet or bittersweet chocolate, coarsely chopped
-
1
cup
unsalted butter, cut into small pieces
-
½
cup
creamy peanut butter
The ganache swirl
-
3
ounces
dark, semisweet or bittersweet chocolate, coarsely chopped
-
⅓
cup
heavy cream
-
⅓
cup
creamy peanut butter
Instructions
- Preheat the oven to 325°F and prepare an 8-inch springform pan with parchment paper and grease the sides.
- Place a large roasting pan in the oven and fill it with boiling water to create a water bath.
- In a stand mixer, beat the cold eggs at high speed until they double in volume.
- Melt the chocolate, butter, and peanut butter together using a double boiler or microwave.
- Fold the melted chocolate mixture into the beaten eggs gradually until fully combined.
- Pour the batter into the prepared springform pan and bake for 23-26 minutes until set.
- Turn off the oven and let the cake cool with the door ajar for 10 minutes before transferring to a wire rack.
- Refrigerate the cake until completely chilled.
- For the ganache, melt the chocolate and heavy cream together until smooth.
- Heat the peanut butter until melty, then pipe it on top of the ganache in a desired pattern and swirl it.
- Refrigerate the cake again for about an hour to set the ganache before serving.
Nutrition Facts (estimated)
Servings
12-16
Calories
350
Total fat
25g
Total carbohydrates
30g
Total protein
8g
Sodium
150mg
Cholesterol
186mg
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