Flourless Chocolate Peanut Cake is a delicious and decadent dessert that’s perfect for those who are gluten-free or simply love the combination of chocolate and peanuts. It’s also sugarfree with sweetness coming from ripe bananas. The cake batter preparation is very fast because you just need one blender for everything.
Chocolate Peanut Cake
Yield:
8-12 servings
Prep Time:
10 minutes
Cook Time:
25 minutes
Additional Time:
5 minutes
Total Time:
40 minutes
Ingredients
For the Cake:
- 3 bananas
- 60 g cacao
- 240 g peanut butter
- 3 eggs
- 11 g or 2 tsp of baking powder
- 100 ml milk
For the Ganache Topping:
- 50 g chocolate
- 10 butter or coconut oil
- 2 tbsp peanuts crushed
Instructions
For the Cake
- Preheat your convection oven to 180°C.
- Mix all the cake ingredients in a blender, but only add the milk when everything is already smooth and creamy.
- Grease a round cake pan and dust with flour. Pour the batter into the cake pan.
- Bake for 25 minutes until the cake is set, and a toothpick inserted into the center comes out with a few moist crumbs.
- Then transfer it to a plate to cool.
For the Ganach Topping
- Melt chocolate and butter in a microwave-safe bowl, stir well.
- Cover the cake with the ganache using a spoon.
- Sprinkle the chopped peanuts on top of the ganache for added texture and flavor.
Notes
Keep the cake in the refrigerator to set the ganache, its cacao flavor will be even more intense the next day.
