Dark Chocolatey Dreams Flourless Cake
This rich, dense cake is best served warm a few minutes after it comes out of the oven. The center will still be soft and a little molten! We love to serve this cake with a scoop of vanilla ice cream – the contrast in flavors and temperatures make this dessert a memorable one.
- Yield:10 servings
- Prep Time:25 minutes
- Cook Time:25 minutes
- Total Time:50 minutes
Nonstick cooking spray
Unsweetened cocoa powder, for dusting
1 cup (2 sticks) unsalted butter
1/4 tsp salt
1 (12-ounce) bag semisweet chocolate chips
8 large eggs, at room temperature
Vanilla ice cream, to serve
Preheat the oven to 350°F. Generously spray a 10-inch round cake pan with nonstick cooking spray and dust with unsweetened cocoa powder.
Make a double boiler by filling a medium-sized saucepan halfway with water and placing a large glass bowl on the top of the pan. Bring the water to a boil and add the butter, peanut butter, and salt to the bowl. Mix until well incorporated and turn off the heat. Add the chocolate chips and stir until the chocolate is completely melted. Remove the glass bowl from the double boiler.
Use an electric mixer to whisk the eggs for 3 to 5 minutes, or until their volume doubles. Fold 1/3 of the whipped eggs into the chocolate-peanut butter mixture and gradually add the rest of the eggs until the mixture is well combined.
Pour the mixture into the prepared cake pan and bake for 20-25 minutes, or until the edges of the cake come away from the pan and the center is springy. Cut and serve immediately with vanilla ice cream.
Everyone Gets One!
Divide the batter into 8 ramekins and you can serve this dessert in individual portions. Simply reduce the baking time to 15 or 20 minutes, or just until the edges have set. The centers will be extra soft so serve with a spoon!