This Flourless Chocolate Peanut Butter Souffle is a rich, fudge-like chocolate cake with a soft, gooey center and a slightly crunchy top. It’s best served warm with ice cream for an indulgent dessert.
FLOURLESS CHOCOLATE PEANUT BUTTER SOUFFLE
Yesterday was Mother’s Day, and although I planned to share this recipe sooner, life intervened. Late that night I found myself alone with a fork and the remainder of this Chocolate Peanut Butter Souffle. When a dessert that good is in the house, sometimes I have to finish it before Monday arrives and I recommit to healthier habits.
My husband had prepared filet mignon and crab legs for dinner, so the souffle was a final flourish on an already indulgent evening.
This cake includes peanut butter in the batter, but the peanut butter flavor is subtle. If you love peanut butter, you’ll appreciate the hint it adds; if you prefer to avoid it, the cake will still be excellent without it. The texture leans almost custard-like thanks to the eggs, which gives the souffle a silky mouthfeel.
CHOCOLATE SOUFFLE vs. CHOCOLATE LAVA CAKE
While both desserts showcase rich chocolate, a souffle and a lava cake differ in texture and technique. A souffle is made by whipping egg whites and folding them into the batter, giving it a light, airy interior and a crackly top. A lava cake is denser and typically has a liquid center; it’s often baked in individual ramekins.
Serve this souffle with caramel, warmed peanut butter sauce, whipped cream, or a scoop of ice cream — or combine them for an over-the-top finish.
HOW TO MAKE THIS CHOCOLATE SOUFFLE
- Melt chocolate and butter together slowly over medium-low heat, stirring until smooth.
- Whisk in sugar until well combined.
- Add egg yolks one at a time, whisking after each addition.
- Beat egg whites to stiff peaks and gently fold them into the chocolate mixture to preserve airiness.
- Pour into the prepared pan and bake until the center is slightly underdone; cool and chill before serving warm or cold.
OTHER CHOCOLATE RECIPES
- Flourless Peanut Butter Chocolate Cookies
- Roy’s Chocolate Souffle
- Easy Chocolate Bundt Cake
- The Best Chocolate Cake
- Brownie Pudding
- Chocolate Eclair Cake
Chocolate Peanut Butter Souffle
Christy Denney
Ingredients
- 3/4 cup unsalted butter, (12 tablespoons)
- 10 (1-ounce) squares semisweet chocolate, chopped, (like Bakers chocolate)
- 1/2 cup creamy peanut butter
- 1 1/2 cups sugar
- 6 large eggs, separated
Instructions
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Preheat oven to 325°F (165°C). Spray a 9-inch round cake pan with cooking spray, line the bottom with parchment paper, and spray the parchment and sides.
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In a medium saucepan over medium-low heat, combine butter, chopped chocolate, and peanut butter, stirring until smooth. Alternatively, melt in a microwave-safe bowl in 30-second intervals, stirring between each.
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Remove from heat and whisk in the sugar for about 2 minutes. Add the egg yolks one at a time, whisking thoroughly after each addition. Add a pinch of salt.
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In a separate bowl, beat the egg whites on high speed until stiff peaks form. Gently fold the whipped egg whites into the chocolate mixture until combined. Pour the batter into the prepared pan.
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Bake for 45–60 minutes. The center should be slightly underdone for best texture. Remove from the oven and cool on a rack for 1 hour, then refrigerate for at least 4 hours. Serve cold or warm — I like to reheat a slice for about 30 seconds in the microwave and serve with ice cream or whipped cream.
Notes
