Recipe: Flourless Milk Chocolate and Peanut Butter Cake
Serves: 12-14 servings
- 10 oz of milk chocolate (I used organic and Fair Trade milk chocolate), chopped into 1 inch pieces
- 1/2 lb (1 cup) butter, chopped into 1/2 inch cubes
- 2/3 cup of organic, raw cane sugar (or white granulated sugar, if that is what you have)
- 4 large eggs, at room temperature
- 1 cup of natural peanut butter (I used organic, smooth)
- 1 tsp salt
For the topping, you need:
- 6 ounces of milk chocolate (5.5 ounces chopped and 0.5 ounce shaved for topping)
- 1/3 cup of cream
- roasted and salted peanuts, partially crushed
- Prepare a 9-inch springform cake pan by lining the bottom with parchment paper. Then butter the paper and up the sides of the pan to prevent the cake from sticking.
- Place your chopped butter and 10 oz of chocolate into a stainless steel or glass bowl, and place over a double boiler (a pot with 1 inch of water nearly simmering in it). Stir with a wooden spoon until melted together. Take the bowl off the heat as soon as it is melted, or better yet, when there are a few pieces of chocolate & butter left and stir until combined (do not overheat, or you will separate your cocoa butter from your chocolate).
- Add the sugar and stir until combined.
- Add the eggs and beat with a hand mixer or immersion blender just until combined (stop beating if your batter starts to puff and gain volume).
- Slightly warm the peanut butter in the microwave for about 15 seconds and stir.
- Add the salt and the warmed peanut butter to the batter, and beat briefly with the mixer, or stir them in by hand.
- Pour into the prepared cake pan.
- Bake for 35 minutes at 350 degrees F.
- Turn off the oven and let sit for five minutes with the door closed.
- After the five minutes is up, remove from the oven and then let cool for 15 minutes. Run a knife around the inside of the springform pan and remove the sides carefully. Let cool completely (1 hour, then refrigerate for 1/2 hour), then flip it onto a serving plate, before adding the ganache.
- Place your cream and chocolate into a heatproof, microwave-safe bowl. Microwave for 1 minute on half power (50% or Power 5).
- Remove from microwave and stir until smooth. If it is still not completely melted, microwave for 10 seconds more and stir.
- Once melted and combined, pour onto the cake and use an offset spatula to spread around. Push to the edges carefully and drip a little over the sides for a delicious effect.
- Sprinkle salted, roasted peanuts and chocolate chunks on top.
- Top with beads of peanut butter.
- Decorate with a little peanut butter buttercream icing.
- Top with peanut butter chips and milk chocolate shavings.
- Squiggles of melted milk chocolate squeezed through a pastry or Ziplock bag.