Super Easy Flourless Chocolate Cake - The Scran Line

dark chocolate

🥗Healthier: cocoa powder

💰Cheaper: milk chocolate

Cocoa powder is lower in calories, while milk chocolate is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option, while margarine can be more budget-friendly.

Set a heat-proof bowl over a pot of gently simmering water (double boiling method).

Add dark chocolate, unsalted butter, and peanut butter to the bowl.

Mix until everything is completely melted, combined, and smooth.

In a separate small bowl, whisk the eggs together.

Slowly add the whisked eggs to the slightly warm chocolate mixture while whisking to prevent curdling.

Mix until well combined and notice the mixture thickening.

Add sugar to the mixture and mix well.

Add unsweetened cocoa powder to the mixture and combine.

Pour the batter into a springform pan that has been sprayed with oil spray.

Bake at 175°C (350°F) for 30 minutes.

Let the cake cool down after baking.

For the ganache, set up a double boiler again and add dark chocolate, unsalted butter, and peanut butter.

Melt and mix until smooth and well combined for the ganache.

Place the cooled flourless chocolate cake on a rack over a baking tray.

Pour the ganache over the top of the cake.

Microwave peanut butter for about 20 seconds until melted.

Add melted peanut butter to a piping bag and pipe it on top of the cake.

Use the end of a spoon, toothpick, or skewer to create a swirl effect with the peanut butter.

Let the cake cool down, slice it up, and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens