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A slice of chocolate cake with a crumbly top is served on a white plate, topped with a generous drizzle of creamy sauce. A fork rests beside the cake, and another plate is blurred in the background.
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Chocolate Peanut Butter Truffle Torte with a Peanut Butter Sauce

Chocolate and Peanut Butter are a winning combination in this fudgy, flourless cake!
Prep Time10 minutes
Cook Time1 hour 20 minutes
Refrigeration Time6 hours
Total Time7 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: Cake, Chocolate, Chocolate Peanut Butter
Servings: 10
Author: Nicole

Equipment

Ingredients

For the Torte

  • ¾ cup (6 ounces) unsalted butter
  • 10 ounces semisweet chocolate, chopped
  • ½ cup creamy peanut butter
  • ½ teaspoon espresso powder
  • ½ teaspoon pure vanilla extract
  • 1 ½ cups granulated sugar
  • 6 extra-large eggs separated

For the Sauce

  • 1 cup heavy cream
  • ¼ cup plus 2 tablespoon firmly packed light brown sugar
  • 1 extra-large egg yolk
  • ½ cup creamy peanut butter
  • ½ teaspoon pure vanilla extract

Instructions

For the Torte

  • Preheat the oven to 325ºF. Spray a 9-inch springform pan with non-stick baking spray and line the bottom with a round of parchment paper; set aside.
  • In a medium saucepan, combine the butter, chocolate, and peanut butter, and espresso powder over medium-low heat. Cook, stirring frequently, until chocolate melts and the mixture is smooth. Remove from the heat and stir in the vanilla. Add the sugar and whisk for 2 minutes. Add the egg yolks, one at a time, whisking well after each addition.
  • Using a hand-held mixer, beat the egg whites in a medium bowl until stiff peaks form. Gently fold half the egg whites into the chocolate mixture. Fold in the remaining whites until no streaks remain. Pour the batter into the prepared pan, smoothing the top.
  • Bake for 60 minutes. Transfer to a wire rack and let cool for another hour. Cover and chill in the refrigerator for at least 6 hours, preferably over night.

For the Sauce

  • In a medium saucepan, combine the cream, brown sugar, and egg yolk. Bring the mixture to a boil over medium heat. Reduce the heat and allow the mixture to simmer for 6-8 minutes, or until thickened. Add the peanut butter, whisking until smooth. Remove from the heat and stir in the vanilla. Keep the sauce warm until ready to serve

To Serve

  • Remove the sides of the springform pan and transfer the cake to a serving platter. Slice and serve with the warm peanut butter sauce. Enjoy

Notes

  • Cake and sauce can be made one day in advance; cover and refrigerate.
  • Cake and sauce can be kept in the refrigerator for up to 3 days.
  • Re-warm the sauce in a small saucepan over low heat, stirring occasionally.

Nutrition

Calories: 702kcal | Carbohydrates: 57g | Protein: 12g | Fat: 50g | Saturated Fat: 24g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 162mg | Potassium: 382mg | Fiber: 4g | Sugar: 49g | Vitamin A: 958IU | Vitamin C: 0.1mg | Calcium: 72mg | Iron: 3mg
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