Chocolate Peanut Butter Souffle
FLOURLESS CHOCOLATE PEANUT BUTTER SOUFFLE
Yesterday was Mother’s Day. Although I had planned on getting this recipe to you before then, life got in the way.
I found myself late last night (by myself) with a fork and the rest of this Chocolate Peanut Butter Souffle. Sometimes I just feel like I HAVE to eat it all and get it out of the house since Mondays are all about recommitting and eating healthy.
Not to mention my husband made filet mignon and crab legs for dinner. It was a whole other level of indulgence before the Monday repentance if you know what I mean.
Let’s talk about this Chocolate Peanut Butter Souffle cake. It does have peanut butter in the batter but it’s very mild. I am a peanut butter lover so I don’t mind peanut butter in everything. It has subtle flavor but if you’re absolutely against peanut butter by all means leave it out.
This cake has an almost custard like taste because of the eggs which I love!
CHOCOLATE SOUFFLE vs. CHOCOLATE LAVA CAKE
Souffles are commonly made by separating the yolks from the whites, beating the whites, and folding it together with the rest of the batter which gives it a foamy light texture with a crackly top. Chocolate lava cakes are more dense, with a liquid center, and usually are made in small ramekins.
Top it with caramel, peanut butter, whipped cream or ice cream…or all of the above.
HOW DO I MAKE A CHOCOLATE SOUFFLE?
- A chocolate souffle is made by melting chocolate and butter together slowly over medium heat. Sugar is whisked in.
- Then, you add egg yolks one at a time.
- Next, you fold in whipped egg whites to give it that light texture.
- Bake for 45-60 minutes.
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
This Flourless Chocolate Peanut Butter Souffle is a rich, fudge-like cake with a soft gooey center and a slightly crunchy top.
- 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
Preheat oven to 325 degrees. Spray a 9-inch round cake pan with cooking spray. Line with parchment paper and spray parchment and sides of pan with cooking spray.
In a medium saucepan, cook butter, chocolate, and peanut butter over medium low heat, stirring constantly. You could also do this in a microwave safe bowl, cooking in 30 second intervals stirring in between.
Remove from heat and whisk sugar into butter for about 2 minutes. Add the egg yolks, one at a time, whisking well in between. Add a pinch of salt.
In a medium bowl, beat the egg whites on high with a mixer until stiff peaks form. Gently fold egg whites into the chocolate mixture until combined. Pour into prepared pan.
Bake for 45-60 minutes. You want the middle a little on the underdone side. Remove from the oven and cool on a rack for 1 hour. Refrigerate for 4 hours. You can serve cold or warm. I like to heat mine up in the microwave for 30 seconds and serve with ice cream or whipped cream.
If you're not a huge peanut butter fan you can definitely leave it out and it will not affect the cake.