Peanut Butter Flourless Chocolate Cake Recipe | Yummly
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Peanut Butter Flourless Chocolate Cake

GIMME SOME OVEN(18)
Flakeeshaneeta: "A ma zing I underbaked my cake just a little, but…" Read More
7Ingredients
60Minutes
460Calories
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Peanut Butter Flourless Chocolate Cake

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Ingredients

US|METRIC
14 SERVINGS
  • 8 large eggs (cold)
  • 1 lb. semisweet chocolate (dark; or bittersweet chocolate, coarsely chopped)
  • 1 cup unsalted butter (2 sticks cut into small pieces)
  • 1/2 cup creamy peanut butter
  • 3 oz. bittersweet chocolate (or dark, semisweet, coarsely chopped)
  • 1/3 cup heavy cream
  • 1/3 cup creamy peanut butter
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    NutritionView More

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    460Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories460Calories from Fat340
    % DAILY VALUE
    Total Fat38g58%
    Saturated Fat19g95%
    Trans Fat
    Cholesterol165mg55%
    Sodium120mg5%
    Potassium290mg8%
    Protein9g18%
    Calories from Fat340
    % DAILY VALUE
    Total Carbohydrate28g9%
    Dietary Fiber3g12%
    Sugars23g46%
    Vitamin A15%
    Vitamin C0%
    Calcium4%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(18)

    Reviewer Profile Image
    Chip 2 years ago
    I’m surprised and sad to say that peanut butter in a flourless cake was not my favorite. It may have been because it was over cooked- it ended up being too dry. After reading so many reviews about it not being done enough, I over baked. I love PB and chocolate- it’s a magical combo but with a flourless cake, it didn’t speak to me.
    Reviewer Profile Image
    Flakeeshaneeta 2 years ago
    A ma zing I underbaked my cake just a little, but it was still very good. I do not have a springform pan and I was not worried about the presentation (made it for me - wasn’t worried about impressing anyone else😬), so I lined a round ceramic baking dish with wax paper and carefully extracted the cake when done. If I had a springform, I think it would have baked more evenly throughout. The edge of the cake was perfectly done, with a light, fluffy texture. The middle is a little more gooey, but like a lovely thick chocolate sauce, not like an underbaked dough. I have been expecting a sugar coma to set in, but it hasn’t - leading me to wonder if it is the flour or other refined carbs in baked goods that always makes me so sleepy! Small slices of this cake are all it takes to satisfy - no need to overdo at all. Will make again. Ten out of ten recommend
    Reviewer Profile Image
    Jane 2 years ago
    It is a good recipe. It is not too sweet. I put it in 10 more minutes as 30 mins isn’t enough.
    Reviewer Profile Image
    Hodgman 3 years ago
    Beautiful and delicious! Takes more than an hour with cooling time before topping with the ganache, but hands on time is really straightforward.
    Reviewer Profile Image
    Emil Walleser 3 years ago
    Perfect made it for girlfriends birthday. Only thing I changed was made it larger to fit in my springform pan
    Reviewer Profile Image
    Amalia Christine 3 years ago
    Love this recipe! Make this for my mother on mother's day or her bday bc she is gluten free. Goes great w vanilla ice cream and hot fudge or pb sauce or whatever...
    Reviewer Profile Image
    Rachel J. 4 years ago
    It was so good! Very rich so my little guy didn't really like it but everybody else did. I only had a round cake pan so I was worried it wouldn't cook right. I cooked it for 30 minutes with no problems. I thought the middle would be gooey but once it was completely cooled it set nicely.
    Reviewer Profile Image
    Wesley A. 4 years ago
    was a little sweet for my taste, made it as directed. But the lods loved it!👍
    Reviewer Profile Image
    Michele Coon 4 years ago
    It is very rich, but yummy!! I made a peanut butter ganache and decorated with chocolate swirls. Everyone liked it
    Reviewer Profile Image
    tatt 4 years ago
    amazing!!! if youre making this into cupcakes only cook for 20 minutes at 300
    Reviewer Profile Image
    Paul Hagen 4 years ago
    gold star winner. i would make it again. great to make for Valentine's day or any romantic occasion.
    Reviewer Profile Image
    Hi Denise 4 years ago
    Awesome. I made it for my 34-year-old daughter’s birthday cake. Really rich, and really decadent. Chocolate peanut butter or two of her favourite things, and she took the leftover cake home. Don’t forget to add the water to the oven, as it really did prevent keep from cracking. Turned out lovely!!!
    Reviewer Profile Image
    Doug B 4 years ago
    What attracted me to this was that it was gluten free. What has me writing a review was that it was so decadent and creamy and wonderful that I want to keep making it again and again!
    Reviewer Profile Image
    Jill S. 4 years ago
    Very delicious!!! My next piece will be with coffee for full enjoyment.
    Reviewer Profile Image
    Xiuwen 5 years ago
    My family loves it. Will definitely make it again
    Reviewer Profile Image
    Mommy 5 years ago
    So good! I would make it again
    Reviewer Profile Image
    Debbie G. 5 years ago
    Amazing! Will definitely make again
    Reviewer Profile Image
    Houston S. 7 years ago
    Very good, relatively easy, seemed like a lot of steps though. The only thing I would suggest is giving it extra time to chill in the fridge with the ganache. The ganache recipe called for quit a bit more peanut butter than needed. Turned out excellent.

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