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Gluten free flourless chocolate peanut butter cake


Preheat the oven to 350ºF. Grease three 8 inch cake pans (depending on how many layers you want and what cake shape you prefer) and line with any baking paper you got.

Melt the butter and chocolate chips in the microwave.

In a medium bowl, beat together the eggs and sugar for about five minutes at high speed until pale and more than doubled in volume. Add the vanilla to the eggs and beat until combined. Sift in the cocoa and salt and mix again until combined. Merge in the melted chocolate and butter and beat until combined. Divide into prepared cake pans and bake for about 20-25 minutes or according to your oven’s instruction for baking a cake.

Peanut Butter Buttercream Instructions:

Beat together the peanut butter and butter. Add the salt and vanilla. Alternately and gradually add the powdered sugar and cream. If too thin add more sugar, if too thick add more cream. Whip until fluffy

Ganache Instructions:

Liquefy in the microwave at 50% power, stir every thirty seconds. until ready. Let it stand at room temperature.

Round up:

Layer each layer of cake with a layer of slightly cooled ganache and a layer of buttercream. Then frost the cake with the rest of the buttercream and top with remaining ganache. Top with Reese’s Peanut Butter Cups.

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