cake - Flourless Chocolate Cakes with Chocolate Peanut Butter Ganache

By tinathorn

Makes 8 (or more). Carb count will depend on how many you make and the type of chocolate you use in the glaze. The way I made them, each cake (with ganache) has a total of 15.75g of carbs and 4.6g of fiber. Subtracting erythritol, each cake with ganache has 9.75g of carbs and 4.6g of fiber (5.15g total net carbs).

Ingredients

• Cakes:
• 6 tbsp butter
• 4 oz unsweetened chocolate
• 1/4 cup granulated erythritol
• 10 drops liquid splenda
• 1/2 cup peanut flour
• 1/4 cup cocoa powder
• 3 eggs
• 1/2 cup almond milk (or whole milk or cream)
• Glaze:
• 1 tbsp butter
• 2 tbsp peanut butter
• 2 oz good quality dark chocolate (I used Lindt 85% cacao)

Preparation

Step 1

For the cakes, preheat the oven to 280F and grease 8 (or more) cups of a regular muffin pan. In a medium saucepan, melt butter and chocolate together over low heat and stir until smooth. Add erythritol and liquid splenda and stir until thoroughly combined. Set aside. In a medium bowl, whisk together peanut flour and cocao, breaking up clumps with the back of a fork. Add the chocolate mixture and stir to combine (will be very thick). Stir in eggs, one at a time, and then almond milk until mixture thins out somewhat and becomes a smooth batter. Spoon batter into prepared muffin tins. Because the batter is quite thick, you will need to press the batter into the cups using the back of a spoon. Smooth the tops. Bake for 20-25 minutes, until the cakes are just set and the middle is firm to the touch. Allow to cool in the tins, then flip out onto plates for serving. For the glaze, melt butter, peanut butter and chocolate together in a small saucepan over low heat. Stir until smooth. Spoon over cakes and sprinkle with chopped peanuts for garnish. You can serve immediately, with the glaze still warm or let it set.