I developed this recipe for the National Processed Raspberry Council’s recipe contest. I was not compensated for this post, but am eligible to win prizes associated with it. All opinions are my own. Flourless dark chocolate peanut butter cake with raspberry sauce. Chocolate and peanut butter lovers, this is your dessert.Probably like many of you, chocolate is part (a small part, but a part) of my everyday. Unfortunately, or fortunately, Adrian really didn’t eat much chocolate until he met me. Well, that changed pretty quickly. He also never drank coffee before he met me. That, too, changed a lot too!
Anyhow, for dessert, typically, we stick to squares of chocolate (Adrian likes dark, I prefer milk), dark chocolate covered almonds or, one of my favorite treats, chocolate covered raisins. But since the weather’s been colder, rainier and the days have been shorter, it only seems appropriate to turn on the oven. Yes, to roast lots of veggies – but also to bake a few desserts. Like this one. Which was baked just after my pan of roasted fennel and cauliflower came out of the oven (stay tuned for that recipe this week). Probably should have done it the other way around, but the cake had no trace of garlic, so we’re good.
Make this cake this holiday season. It’s extra special. And extra good. Any and all chocolate and peanut butters will love it. It combines decadent dark chocolate with peanut butter for a dense and creamy cake that’s not overly sweet. The simple 3 ingredient raspberry sauce (raspberries, sugar and water) adds a tartness that complements the richness of the dark chocolate perfectly. Plus, the beautiful color of the raspberries looks so pretty against the chocolate.
Peanut butter is used in this cake instead of butter. And, for those who are eating gluten free, this cake does not have any gluten containing ingredients.
Peanut butter + raspberry sauce/jam/jelly = a perfect pairing
Peanut butter + dark chocolate = match made in heaven
Peanut butter + dark chocolate + raspberry sauce = no one’s turning this slice of cake down
Flourless Dark Chocolate Peanut Butter Cake with Raspberry Sauce
Time: ~45 minutes plus refrigeration time
- 1 cup salted creamy peanut butter
- ½ cup heavy cream
- 1 cup bittersweet chocolate chips
- 1/4 cup unsweetened dark cocoa powder
- 5 large eggs
- 1 tablespoon vanilla powder
- Pinch salt
- ¾ cup sugar plus 1 tablespoon for the raspberry sauce
- 2 cups frozen raspberries
- 1/2 cup water
Heat oven to 350° F. Spray a 9-inch spring-form pan with non-stick cooking spray. In a medium saucepan, heat the peanut butter with cream over medium-low to melt the peanut butter. Once the peanut butter is melted, add the chocolate chips and stir until the chocolate is melted and smooth. Remove from heat. Whisk together the eggs, sugar, salt, vanilla powder and cocoa powder. Mix in the peanut butter chocolate. Add the full mixture to the spring-form pan. Bake until set and slightly puffed, 30-35 minutes. Let cool in the pan for 1 hour. Meanwhile, add raspberries, water and sugar to a small saucepan over medium heat. Simmer for about 30 minutes, stirring occasionally and mashing the raspberries (a spoon works just fine). Remove from heat. Refrigerate cake and raspberry sauce for at least one hour. Slice the cake and serve with a drizzle of raspberry sauce.