Flourless Chocolate Cake

Flourless Chocolate Cake
  • Difficulty:

  • Prep Time:

  • Total Time:

  • Servings:



Decadent flourless chocolate cake is made even better when served with peanut butter whipped cream and the added crunch of salty peanuts.


  • ¾ cup butter
  • 6 oz. high quality bittersweet chocolate bar, cut into pieces
  • 1 cup sugar
  • 3 large eggs
  • ½ cup unsweetened cocoa
  • 1 tsp. vanilla
  • 1 cup salted peanuts, roughly chopped
  • Peanut Butter Whipped Cream

    1 cup heavy whipping cream, chilled
  • 3 Tbsp. powdered sugar
  • 3 Tbsp. peanut butter powder
  • ½ tsp. vanilla


  1. Heat oven to 350°F. Butter the bottom and sides of a 9” springform pan and wrap the outside with aluminum foil. Set aside.
  2. Place butter and chocolate in a large bowl over a double boiler; stir occasionally until melted. Add sugar, whisking to combine. Add eggs, one at a time, mixing well after each addition. Stir in cocoa and 1 teaspoon vanilla.
  3. Pour cake into prepared pan. Place springform pan in the center of a large roasting pan and place in oven. Add hot water to the roasting pan until it is about 1” up the side of the springform pan.
  4. Bake 40-45 minutes until center is just set. Remove from water, dispose of foil and transfer to a wire rack to cool.
  5. Beat whipping cream until soft peaks, add sugar, peanut butter powder and ½ teaspoon vanilla; continue beating until stiff peaks form. Serve cake with whipped cream and peanuts. Refrigerate leftovers but allow cake to come to room temperature before serving.


The cake can be decorated with sifted peanut butter powder. Try making a stencil for a more decorative design.

Activate to launch comment card