It’s my blog’s 7th birthday and my birthday today. It’s also a month for dads and grads celebrating. Therefore, I am sharing with you an easy Chocolate-Peanut Butter Flour-less Cake. The month of June is also a month we celebrate several birthdays in our family. No matter what the milestone is, every event is worth celebrating. Every single day, in fact, is a celebration.
This scrumptious chocolate cake is moist and rich. When I bake this cake, many friends are surprised there is no flour once they take a bite out of a thick slice. The dense thickness comes from the chocolate and the eggs. The decadence is from the easy frosting.
I thought it was significant to share this recipe because it was one of the first cakes I baked and posted on this blog seven years ago. Blogging was new to me then, but writing was not. I’ve worked as a writer since my college days. Right after my college graduation I landed my first job as a copywriter for an ad agency in Makati. I was trained by the best creative directors in the ad industry. I wrote copy for everything ranging from margarine, refrigerators, cars, motor oil, airlines, pasta, soups, baby products, vacation resorts to tampons and so much more. Today, I continue writing through my cookbooks, my stories and feature articles as a Correspondent for Positively Filipino.
What is it about writing that I love? It’s the basic ability to tell a story through pen and paper. It’s the capacity to convince others through words. It’s the power to make a difference in someone’s life, even if it starts with a new recipe for the family meal.
My sons started me on my blogging adventures. When they were going off to college I worried they would forget everything I taught them about wholesome meals. So, I gave them my recipes written on a yellow pad. My sons cringed and told me “No one writes on paper anymore. You should have a blog.”
“What is a blog?” I asked. Later I discovered the word ‘blog’ evolved from the term ‘web log’. So, I typed a few recipes. I cooked and took photographs of my dishes. My boys taught me how to ‘upload’. I used my writing skills to talk about recipes. The rest of the years since have been experiences I will always relish.
Today I want to thank all of you, my lovely readers, friends, followers and family. It is your loyalty and supportive messages which give me a reason to keep doing what I love to do – cooking, creating, writing and sharing with you. And that has made all the difference to me. Every recipe has been a celebration of life and love.
Chocolate-Peanut Butter Flour-less Cake
- round cake pan 9 or 10-inch diameter
- 2 cups creamy peanut butter divided, use 1 cup to melt chocolate chips, rest for cake
- 1 bag 12 oz. semi-sweet chocolate chips use 2 Tablespoons, for adding to peanut butter
- 1 cup (or 2 sticks) unsalted butter
- 8 whole eggs
- 1/2 teaspoon pure vanilla extract
- 2 oz. semi-sweet baking chocolate bar (half of the bar)
- 1 1/2 Tablespoons unsalted butter
- 1 1/2 teaspoons milk
- 1 1/2 teaspoons honey
- 1/8 teaspoon pure vanilla extract
- vanilla ice cream for serving
To make the flour-less cake:
- Preheat the oven to 350 F. Grease bottom and sides of a 9 or 10-inch round cake pan. Dust with flour all around. Set aside.
- In a small bowl, combine a cup of creamy peanut butter and 2 tablespoons chocolate chips. Cover and melt on HIGH in the microwave for 3 minutes or till chocolate melts. Start at 1 minute and thirty seconds, then stir.Cover and continue for 1 minute and 30 seconds more. Set aside.
- Using a double boiler, over medium-high heat, melt the butter, remaining cup of peanut butter and the melted peanut butter-chocolate mixture from earlier. Mix well. Then turn off heat.
- Take the saucepan with the melted peanut butter-chocolate mixture away from the stove top. Add the rest of the chocolate chips to the heated mixture. Pour the 1/2 teaspoon vanilla. Stir well till ingredients are incorporated. Set aside to cool.
- In a separate large bowl, whisk the eggs till light and fluffy for about 3 minutes. Whisking the eggs to a fluffy consistency is important for the cake.
- Check to see if the peanut butter-chocolate mixture has cooled to room temperature. You don't want to add the eggs while the batter is too hot or the eggs will cook too soon.When the peanut butter-chocolate mixture has cooled down, use a wide spatula to gently fold in half the eggs. The slowly fold in the other half.When folding, make sure cake batter stays light and fluffy - do not let the mixture collapse.
- Pour the cake batter into the greased cake pan. Bake for 15 to 20 minutes at 350 F, Test if done by pricing the middle of the cake with the tip of a small, sharp knife. When knife comes clean, cake is done.
- Cool cake on counter for 10 minutes. Then turn cake over and cool on a baking rack for an hour. Cake should be completely cool at room temperature before frosting.
To make the chocolate frosting:
- Melt the semi-sweet chocolate baking bar and butter over the double boiler. When chocolate has melted, remove from the heat.Pour the milk, honey and vanilla. Stir well to combine. Cool this frosting mixture for 10 minutes.Pour the chocolate frosting on top of the cake, starting from the middle and spread it to the sides with a spatula.Refrigerate the cake till ready to serve. Serve with vanilla ice cream.
Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
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