Perfect for those who crave rich, moist textures and the classic flavour combination of chocolate and peanut butter, this cake is a gluten-free masterpiece that will impress any dessert lover. Easy to make yet decadently delicious, this cake features a smooth, creamy ganache and a luscious peanut butter swirl, making it an eye-catching centrepiece for any occasion.
Ingredients:
- Cake 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 type
- 3/4 cup chocolate chips
- 6 tablespoons heavy cream
Method:
Preheat the oven to 175°C (350°F).
Grease an 8-inch round cake tin with cooking spray. Line the bottom with parchment paper and grease the paper too.
In a heatproof bowl, combine the dark chocolate and butter. Place the bowl over a pan of simmering water (double boiler method) and stir occasionally until melted and smooth. Remove from the heat.
Stir in 1/2 cup of the smooth peanut butter until completely combined.
In a large mixing bowl, whisk together the granulated sugar and eggs until pale and slightly thickened.
Gradually add the melted chocolate and peanut butter mixture to the sugar and eggs, whisking constantly until fully combined.
Sift in the cocoa powder and fold in gently until smooth.
Pour into the prepared cake tin and smooth down the top with a spatula.
Bake for 25-30 minutes, or until the edges are set and the centre is slightly soft but not runny.
Cool the cake in the tin on a wire rack for 10 minutes, then remove from the tin and allow to cool completely.
Heat the heavy cream in a small saucepan over medium heat until just starting to boil. Remove from the heat.
Place the chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate chips and leave to set for 1-2 minutes. Stir until smooth and completely melted.
Microwave the remaining 3 tablespoons of smooth peanut butter for about 15 seconds to soften.
Drizzle the peanut butter over the cooled cake and use a toothpick or knife to make a swirl pattern.
Pour the ganache over the cake, allowing it to drip down the sides.
Allow the ganache to set before serving, about 1 hour at room temperature or 30 minutes in the fridge.
Serve the Flourless Peanut Butter Chocolate Cake at room temperature.
Optionally garnish with additional chocolate shavings, a dollop of whipped cream or a sprinkle of sea salt.
