Today, January 24th, is National Peanut Butter Day. I think that calls for a special dessert, don’t you?

When peanut butter enters my mind, chocolate is not far behind.  So that’s how this cake came to be…

I’ve been craving a flourless chocolate cake for a while, so I set out to find a recipe for that first. Then it was on to the peanut butter portion. Once I’d found both, I did a little recalculating to combine the two, and Voila! You have my Flourless Chocolate and Peanut Butter Cake with Warm Chocolate Glaze.

While incredible at room temperature, it’s to-die-for served warm. With a glass of milk. You’re welcome.


Flourless Chocolate & Peanut Butter Cake with Warm Chocolate Glaze

Serves 8-10. Created from and inspired by and The Knead for Speed.


Chocolate Layer:
6 - 1 oz squares coarsely chopped semisweet chocolate
1/2 cup unsalted butter
3/4 cup sugar
1 tsp vanilla

3 large eggs
1/2 cup cocoa
1/4 tsp salt

Peanut Butter Layer:
1/2 cup natural peanut butter
1/2 cup dark brown sugar, packed
1/4 cup milk
2 Tbsp canola oil
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp vanilla
1/8 tsp salt
2 large eggs, separated

Chocolate Glaze:
4 - 1 oz squares coarsely chopped semisweet chocolate squares
3 Tbsp unsalted butter
1 Tbsp milk
1 Tbsp honey
1/4 tsp vanilla


Preheat oven to 350°F

For both cakes, line the bottom of a 6 to 7-inch springform pan with parchment paper and spray the paper with cooking spray.

Instructions for Chocolate Layer:

1. Melt 6 ounces of chopped chocolate and butter in a heavy saucepan over medium low heat. Stir until chocolate and butter are melted and smooth.
2. Add sugar and salt and reduce heat to low. Cook while stirring for about one minute, until sugar starts to dissolve. Add vanilla.
3. Remove pan from heat. Whisk in eggs, one at a time. The mixture will look smooth and glossy.
4. Use a mesh hand sieve to sift cocoa into mixture to prevent lumps. Whisk until the cake batter is smooth.
5. Pour batter into prepared pan and bake in preheated oven for about 25 minutes. The center of the cake should be just firm to the touch, but be careful to not overbake the cake or it will be dry.
6. Cool in the pan on a wire rack for 15 minutes.
7. Remove cake from springform pan and place on a serving plate.

Instructions for Peanut Butter Layer

1. In a mixing bowl, beat together peanut butter, sugar, milk, oil, egg yolks, vanilla, baking soda, baking powder, and salt until combined.
2. Thoroughly clean and dry mixing beaters. In a small separate mixing bowl, whip egg whites to stiff peaks.
3. Gently fold egg whites into rest of ingredients until well-incorporated.
4. Pour batter into springform pan and bake for about 25 minutes.
5. Remove cake from oven and let cool in the pan on a wire rack for 15 minutes.
6. Prepare chocolate glaze while peanut butter cake is cooling.

Instructions for preparing the glaze and putting together the cake:

1. To prepare the glaze, melt 4 ounces of chopped chocolate and 3 tablespoons of unsalted butter in the same saucepan you used to make the chocolate cake.
2. When melted and smooth, remove the pan from heat.
3. Add milk, honey and vanilla and stir until smooth and glossy.
4. Pour about 1/3 of the glaze on the chocolate cake. Spread with spatula.
5. Gently take peanut butter cake out of springform pan and place it on top of the chocolate cake with glaze
6. Pour the rest of the chocolate glaze in the middle of the peanut butter cake layer. Use a spatula to spread the glaze evenly over the cake, allowing the glaze to run down the sides.

Optional: garnish with chopped peanut butter cups (mine were the mini dark chocolate ones from Trader Joe's)

24 Responses to “Flourless Chocolate & Peanut Butter Cake with Warm Chocolate Glaze”

  1. 1

    Caroline @ chocolate and carrots — January 24, 2011 @ 7:15 am

    That looks heavenly. Yum! Chocolate + PB = amazing!

    • Beth replied: — January 24th, 2011 @ 7:19 am

      Thanks Caroline! I’m a complete Choc + PB addict. It’s hard enough to resist them on their own…put them together & I’m a goner!

  2. 2

    Evan Thomas — January 24, 2011 @ 7:21 am

    Yum! I had no idea it was National peanut butter day. Now I want to celebrate with this!

  3. 3

    Tweets that mention Eat. Drink. Smile. » Flourless Chocolate & Peanut Butter Cake with Warm Chocolate Glaze -- — January 24, 2011 @ 7:31 am

    […] This post was mentioned on Twitter by chocolate & carrots and Beth Sachan, Susan Rice. Susan Rice said: Flourless Chocolate & Peanut Butter Cake with Warm Chocolate Glaze: Today, January 24th, is National Peanut Butt… […]

  4. 4

    Vivek Surti — January 24, 2011 @ 7:58 am

    YUM! Looks like those photography classes are paying off!

  5. 5

    Heather — January 24, 2011 @ 8:13 am

    Your picture is amazing!!! I’m loving that this cake is completely gluten-free too. The only questionable ingredients would be the chocolates and peanut butter cups, but all gluten-free eaters know which brands are safe for them. Thanks for posting this. I’m thinking Valentine’s Day!

    • Beth replied: — January 24th, 2011 @ 8:27 am

      I looked up the Trader Joe’s PB Cups, and they are gluten free! Yippee :-)

  6. 6

    Heather — January 24, 2011 @ 8:43 am

    Oh, I SO did not need to know that! Yikes!!! I love peanut butter cups…

  7. 7

    Alison @ Ingredients, Inc. — January 24, 2011 @ 3:13 pm

    This looks fantastic! My mouth is watering. I loved seeing you at Food Blog South and hope to see you up in Nashville in a few weeks

  8. 8

    Cat — January 24, 2011 @ 5:33 pm

    Beth, this looks amazing and gluten free to boot! You could top with my healthy homemade pb cups! :) No Tj’s, but still good! Miss ya!

  9. 9

    Blog is the New Black — January 24, 2011 @ 8:35 pm

    This looks awesome! :)

  10. 10

    sarah — January 24, 2011 @ 8:39 pm

    yum beth!! looks incredible – perfect for my gluten free sister (: i’m sending it her way. Thanks!

  11. 11

    Zarna Surti — January 25, 2011 @ 12:08 am

    yum!! this looks amazing.

    i’ll try and make this soon!

  12. 12

    Sylvie @ Gourmande in the Kitchen — January 25, 2011 @ 3:49 am

    What a wonderful idea to top a flourless chocolate cake with a peanut butter layer and then to take it over the top with an extra chocolate glaze! This is a real stunner. That picture with the piece on the fork makes me want to reach through the screen and take a bite!

    • Beth replied: — January 25th, 2011 @ 8:55 am

      Thanks Sylvie! I think next time I might try to figure out some sort of peanut butter filling for in between the layers. It was scrumptious as is, but not quite as peanut buttery as I would’ve liked…. Always fun to experiment!

  13. 13

    Lisa — January 27, 2011 @ 1:09 am

    That glaze alone would be enough for me, but spread on a luscious cake like that, and well, I’d be on cloud nine. I have a linky party on my blog every Saturday called “Sweets for a Saturday” and I’d like to invite you to stop by this weekend and link this up.

    • Beth replied: — January 27th, 2011 @ 10:41 am

      Thanks for the invite Lisa, I’ll drop by and link up on Saturday! :-)

  14. 14

    Twiga — February 3, 2011 @ 9:31 pm

    I’m going to make a peanut butter mousse to go between the layers (the National Peanut Board has the recipe for the mousse, but absolutely nothing like this gf pb cake). Superb! Thanks so much Beth!

    • Beth replied: — February 3rd, 2011 @ 9:53 pm

      I’m sure that will be incredible! As much as I liked it this way, I could definitely go for some extra peanut butter flavor in it too!

  15. 15

    Sherrie Anderson — March 15, 2011 @ 5:29 pm

    Do you think it will work with peanut butter chips? Am going to try.

    Thanks for the recipe

  16. 16

    Liz — April 9, 2011 @ 4:45 pm

    Did you bake this at 350? I can’t wait to try it.

    • Beth replied: — April 9th, 2011 @ 4:57 pm

      Yes, geez, I can’t believe I left that out!! Thanks for asking- I’ve updated the recipe directions now!

  17. 17

    Jessica Macpherson — January 24, 2012 @ 12:00 pm

    Wow, that looks decadent! I don’t think my hips can afford to make/eat that at this time, but wow, all the same!

  18. 18

    steve robinson — February 14, 2013 @ 11:32 am

    I will use 9 inch pans next time. When using six inch pans the cakes were too tall and took alot longer to bake than what the recipe calls for.

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