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Peanut Butter Flourless Chocolate Cake

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Peanut Butter Flourless Chocolate Cake -- made with just 5 easy ingredients, and so rich and delicious! |

With Valentine’s Day just around the corner, I figured it was high time for a new chocolate recipe here on the blog.

Even better, time for a new chocolate and peanut butter recipe here on the blog.

Because I’m pretty sure that chocolate and peanut butter were one of the original matches made in heaven. And because I’m pretty sure that they were meant to be swirled together on top of this cake. And because I’m pretty sure that the second you try a taste of them together in this decadent flourless cake, it’s going to be love at first bite. :)

Even better, all you need are 5 easy ingredients to make this cake! So grab your favorite chocolate, and let’s get to baking.

Peanut Butter Flourless Chocolate Cake -- made with just 5 easy ingredients, and so rich and delicious! |

Really, this cake is just a peanut butter-y variation on my favorite 3-Ingredient Flourless Chocolate Cake recipe. It’s surprisingly easy to mix together, and bakes in just half an hour. Then once it has chilled completely, you can either just serve it as-is, or put your swirly cake decorating skills to use. I promise — it’s much easier than it seems!

Peanut Butter Flourless Chocolate Cake -- made with just 5 easy ingredients, and so rich and delicious! |

Just whip up a quick batch of chocolate ganache (melted chocolate + heavy cream), and pour it on top of the cake. Then heat some peanut butter until it’s all melty, pipe it onto the top of the chocolate ganache into long zig zags, and then use a wooden skewer (or a knife or a toothpick) to swirl the peanut butter and chocolate into whatever kind of design you’d like.Peanut Butter Flourless Chocolate Cake -- made with just 5 easy ingredients, and so rich and delicious! |

So simple, and SO pretty!

Peanut Butter Flourless Chocolate Cake -- made with just 5 easy ingredients, and so rich and delicious! |

You can either then just dive right into the cake, or refrigerate it awhile longer until the ganache completely sets up. And then this decadent dessert will be yours to enjoy.

Peanut Butter Flourless Chocolate Cake -- made with just 5 easy ingredients, and so rich and delicious! |

Perfect for Valentine’s Day, or any lovely day you feel like a chocolate and peanut butter-y treat. :)  Enjoy!

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Peanut Butter Flourless Chocolate Cake

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 12 -16 servings 1x


This peanut butter flourless chocolate cake recipe is made with just 5 easy ingredients, it’s naturally gluten-free, and it is wonderfully decadent and delicious!



Peanut Butter Flourless Chocolate Cake Ingredients:

  • 8 large eggs, cold
  • 1 pound (16 ounces) dark, semisweet or bittersweet chocolate, coarsely chopped
  • 1 cup (2 sticks) unsalted butter, cut into small pieces
  • 1/2 cup creamy peanut butter

Peanut Butter Chocolate Ganache Swirl Ingredients:

  • 3 ounces dark, semisweet or bittersweet chocolate, coarsely chopped
  • 1/3 cup heavy cream
  • 1/3 cup creamy peanut butter


To Make The Peanut Butter Flourless Chocolate Cake:

  1. Adjust an oven rack to the lower-middle position and heat the oven to 325°F. Line the bottom of an 8-inch springform pan with parchment paper or waxed paper and grease the sides of the pan. (Be sure to grease the sides really well!)
  2. Place a large roasting or baking pan on the bottom rack of the oven.  Bring a kettle or medium-sized pot of water to boil on the stove.  Once it comes to a boil, carefully pour the water into the baking pan in the oven.  This will be your water bath, and will help prevent the top of the cake from cracking.
  3. While the water is coming to a boil, add the eggs to the bowl of a stand mixer.  Using the whisk attachment, beat the eggs at high speed until the volume doubles. This usually takes about 5 minutes.
  4. Meanwhile, melt the chocolate and butter and peanut butter together. You can either do this in a double boiler on the stove (by placing the chocolate and butter and peanut butter in a large heatproof bowl, set over a pan of almost-simmering water, and stirring until melted and smooth). Or you can do this in the microwave (by heating the chocolate and butter and peanut butter in a microwave-safe bowl in 30-second intervals, stirring in between, until the ingredients are melted and smooth). Then fold about a third of the beaten eggs into the chocolate mixture using a large rubber spatula until only a few streaks of egg are visible. Fold in half of the remaining egg foam, and then the last half of the foam, until the mixture is totally homogenous.
  5. Scrape the batter into the prepared springform pan and smooth the surface with a rubber spatula. Place the springform pan on the middle rack of the oven (a rack above the pan of boiling water). Bake until the cake has risen slightly, the edges are just beginning to set, a thin-glazed crust (like a brownie) has formed on the surface, and an instant-read thermometer inserted halfway into the center reads 140° F, about 23-26 minutes.
  6. Turn the oven off and crack the door oven open a few inches, and wait about 10 minutes for the cake to slightly cool.  Then remove cake and transfer to a wire rack, and cool until it reaches room temperature.  Then cover and refrigerate until the cake is completely chilled. (The cake can be refrigerated for up to 4 days.)
  7. Once the cake has chilled, carefully remove the sides of the springform pan, invert the cake onto a sheet of waxed paper, peel off the parchment paper, and then re-invert the cake onto a serving platter. Top with the peanut butter chocolate ganache swirl, if desired.  Or you can serve the cake lightly dusted with powdered sugar, or just plain.

To Make The Peanut Butter Chocolate Ganache Swirl:

  1. Melt the chocolate and heavy cream together in a double-boiler or in the microwave (use the same directions as above), and whisk together until the mixture is completely smooth.
  2. Add the peanut butter to a separate bowl, and heat in the microwave (about 15-25 seconds) until it is warmed and a little melty.  Transfer the peanut butter to a pastry bag or a large ziplock bag, and then use scissors to snip off a small corner of the bag so that you can pipe the peanut butter.  Set aside.
  3. Pour the chocolate mixture on top of the chilled cake, and use a spoon to spread it out in an even layer.  Pipe the melted peanut butter on top of the chocolate in some long lines (or your desired pattern).  Then immediately take a wooden skewer (or a toothpick or a knife) and drag it through the peanut butter in circles to create swirls.  If you’d like, you can then run a knife around the edge of the cake to smooth out the sides, or you can just leave it drippy.
  4. Refrigerate the cake for about an hour to let the ganache firm up, or you can just serve it immediately.

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145 comments on “Peanut Butter Flourless Chocolate Cake”

  1. Ok, my daughters Birthday is coming up and is right around Valentines Day and I was just starting to think about what kind of cake to make her! This IS IT! So excited. I’m sick of Frozen cakes. I’m sick of Elsa, of Anna, of Rapunzel, just gimme a tasty cake minus Disney characters. I made my 5 year old a Frozen cake, it took 2 days and all she could say was she was worried about getting the dolls out of the cake. Bleh. Making this to soothe my spirit.

  2. This looks devilishly delicious. I’ve been avoiding gluten (trying to figure what I’m allergic or sensitive to) and this looks perfect for a V Day dessert without breaking my “diet.”

  3. This has got to be the prettiest cake I’ve ever seen! And I love that it has peanut butter too!

  4. OMG, I can not say enough good things about those swirls. They are intoxicating. Love it!

  5. This looks amazing! What is an alternative to peanut butter for people with peanut and nut allergies?

    • Thank you Janet! You could simply follow this recipe (super similar to this peanut butter version), and do a raspberry jam swirl, or a melted white chocolate swirl. We hope this helps! :)

  6. Oh no… I wish you wouldn’t have posted this. I’m trying to stay away from sugar!! This looks AMAZING!

  7. I am dying right now! This is so delicious looking!!

  8. Those swirls are so pretty!

  9. Hi Ali, yum!!  This cake looks beautiful!!  My mouth is watering, yum!!  My honey is not a pb guy but I might just have to make it for my selfie ? thank u!  Hope you’re enjoying your trip ✨Bita

  10. I’m having a single ladies Valentines Day get together and I think this will be the perfect compliment to our wine :) 
    can’t wait to try it! Thanks for the recipe!

  11. This looks delicious! Will the recipe work okay with natural peanut butter? 

  12. From the other comments, it looks like this has already been said…but just beautiful!  The swirls are amazing!

  13. This is such a BEAUTIFUL cake!

  14. I actually enjoy the flourless cakes more, the flavour of the other ingredients is stronger.

  15. OMG That looks amaze!
    Jabeen x

  16. I will be baking this today, looks amazing!!

  17. amazing recipe.. looking so bright and tasty..

  18. so very pretty and delicious…my husband loves chocolate and peanut butter so together in a rich cake is heaven on a plate xoxo

  19. This cake looks like it took 30 ingredients and 10 hours to make!  I can’t wait to try it! Windlasse 

  20. I couldn’t resist the picture. I made it to serve at my Super Bowl party today. It came out looking just like the picture, your recipe was written very clearly. I can’t wait to cut into it later!

  21. Valentine’s Day is nearly here – and chances are, we’re all looking for an absolutely perfect Valentine’s Day treat for a loved one. And I would say this is a perfect gift idea. I will try your recipe out. Looks yummy.

  22. Those photos! Wow these are some of the most GORGEOUS chocolate and peanut butter swirl pics ever! swoon. 

  23. This looks amazing!!  Yum, yum, yum! I bet you could make it with almond butter as well.

  24. I can’t find an 8 inch spring form pan, can I use a 9 inch? Any modifications to the recipe?

    • Hi Tina! That’s okay, it will be a little bit thinner/shorter, but since it’s just a matter of an inch, it shouldn’t make a huge difference. We hope you enjoy!

  25. The recipe doesn’t call for any sweeter, how does it taste?

    • Hi Michelle! There is sugar in the peanut butter and in the chocolate, and even the bittersweet chocolate makes this cake sweet enough. We hope you enjoy! :)

  26. Love them so much. The colors are soft.

  27. Thank you very much for sharing this recipe.


  28. I love this! It looks so pretty I am almost afraid to make it…I just want to look at it all day ha ha. I’ve never made ganache before so I may or may not publicly # my end product (#fear!) but I may secretly send you a picture whatever it ends up looking :)

  29. Does this cake taste eggy? I want to make a cake for my husband’s birthday but he didn’t like my paleo cake because there was so much egg flavour.

  30. Thank you for publishing this recipe!  I have just been diagnosed with adult onset diabetes and needed something sweet with no flour for special dinners.  This fits the bill and looks wonderful too!

  31. Mmm looks good, but I’m the only one in the family who likes peanut butter. I would have to substitute almond butter or cashew butter. 

  32. I made this cake last weekend (February 20, 2016) and I must say I didn’t like it.
    It was not sweet at all (which I was very surprised at because of the amount of chocolate I used). It was also very dense and solid.

    • Hi Andy! We’re sorry to hear you didn’t care for this. :( It is supposed to be a very dense and semisweet cake. What kind of chocolate did you use? Did you use semisweet and still find it not as sweet as you’d like? If you want it to be sweeter next time, you could definitely use semisweet or milk chocolate. (The higher the percentage of dark chocolate, the more bitter, intense, and less sweet it will be).

  33. Looks rich amd moist, I want a slice of this masterpiece now! How did you do those perfect swirls?? – Love, Anna

  34. What a beautiful cake, the swirls are perfect! I would love to make this cake. ?

  35. What a beautiful cake, the swirls are perfect! I would love to make this cake. ?Great work!

  36. This flourless peanut butter chocolate cake is decadent, especially with the swirls of peanut butter. This cake tastes great when served with some whipped cream or a scoop of ice cream. It’s also delicious by itself!

  37. This looks amazing, pinning and sharing, when I saw it on Pinterest on my phone I had jump on the computer and look up the recipe and share!

  38. I am in the middle of making this cake (it’s in the fridge), and would just make a minor adjustment to the post on difficulty from easy to moderate or whatever the next level up from easy is. There are a lot of steps to making it all happen, and lots of time from start to finish (not all hands on obviously). Also, some non-standard equipment is needed (like the spring form pan – may be standard for some, but not all. Hope it’s as good as it looks – the photos on the blog are so fabulous! Can’t wait to dig into it! 

  39. This looks delicious!!!

  40. I just made this cake and it is divine!! :D

    Just one question though, would this freeze well at all? I don’t want to have to eat the whole thing! Haha so if I can freeze some portions to enjoy later that would be great! 

    • We’re so glad you liked it Caitlin! You should be able to freeze it, but we would double or triple wrap it very tightly — we hope that helps!

  41. This was the first time i baked flourless cake..and you know whaat,the best chocolate cake eveeeeeerr…love love love love it so much.thank you so much to share this recipe.will definitely use as family recipe.xoxoxox??

    • That’s awesome Dee! We’re happy to hear it turned out so well — thanks for giving it a try! :)

  42. Hi, did you ever try to make it with crunchy PB? 

  43. This cake was easy,  rich, decadent…but not sweet. I used semi-sweet as suggested,  but it was not sweet enough for my family’s palette. If you’ve been dieting to reduce(as I always am), the richness will be such a treat that you won’t mind the chalky flavor. Thank you for sharing this recipe.

    • Thanks for your feedback Patricia — we’re sorry it wasn’t quite sweet enough for you and your family!

  44. I baked this cake last night as something for my dad for fathers day. It was the first time I baked a flourless cake and I was a bit anxious… I was worried it would be too eggy or not sweet enough.. Or that it wouldn’t set or would be dry.. But I have to say it was PHENOMENAL!!!!!

    This is such a great recipe! Thanks for sharing it!! ?

    • Thank you for sharing with us — we’re so happy you enjoyed it, and we hope your dad did as well! :D

  45. This is looking amazing. The texture is so great. Mouth watering and can’t wait to take one bite. Great job and a very nice photography.

    • Thanks Akhil — we hope you enjoy it! And thanks for giving the recipe a try! :)

  46. This looks SO good! Can’t wait to make this tomorrow. And its so easy because i’m out of cocoa powder, and all you need is chocolate chips! I don’t know if i’ll be able to make the swirl look as beautiful as you did, though. Great job!

    • Thanks Anna — we hope you enjoy it! And the swirl is actually easier than it looks! :)

  47. Hi there! I would love to make this for my husband for his birthday. I don’t have a spring-form pan, do I need one?

    • Hey Lauren! Yes, unfortunately it will be really tough to unmold if you use a regular cake pan (this cake’s kinda fragile). Maybe you could borrow one from a family member or friend? We hop you guys enjoy!

  48. Would it be possible to add sugar to this cake?

    • We find it doesn’t really need sugar (there’s sugar in the chocolate and peanut butter), but you can definitely add some if you want! We would advise starting with a small amount (maybe 1/4 cup). Mix it in with the melted butter, chocolate, and peanut butter and make sure it dissolves. We hope you enjoy!