After making the ridiculously easy and amazingly delicious two ingredient flourless Nutella cake, I immediately began thinking of other versions I could make. My first thought was to try a peanut butter one.
Well the first attempt was a disaster. I could tell right away the batter was too thick. The cake came out full of small holes and was not sweet at all. It was so bad, even the puppy wouldn’t touch it.
So I regrouped and tried again, reducing the peanut butter amount and adding sugar to the batter. And this time it was a success. It baked up just like the Nutella cake. While I prefer the Nutella cake, I like the peanut butter one too. And it’s almost just as easy to make.
Prep Time: 10 mins
Cook Time: 22 mins
Total Time: 32 mins
5 ounces peanut butter (weigh this out on a scale)
3/4 cup sugar
1. Grease a 6 or 7 inch round springfoam pan. Then line with parchment paper on sides and on bottom. You need to line with parchment paper because cake will stick even if you grease pan. Greasing it first makes the parchment paper stick better to the pan. Preheat oven to 350F. Beat eggs on highest speed with mixer until triple in volume, about 6 minutes. Make sure you beat the eggs long enough. This cake depends on the egg volume. Add in sugar and beat for another minute.
2. Measure out peanut butter into a glass bowl. Add in 1/3 of the egg mixture. Stir with a spatula in the same clockwise direction until all of the egg is mixed in and no streaks remain. Then add another 1/3 of egg mixture and stir again until no egg streaks remain. Pour in remaining third and make sure to scrape the foam that sticks to the mixing bowl into the batter and stir until no streaks remain. Make sure you are stirring by hand gently and not beating in the peanut butter, otherwise you will deflate the eggs too much.
3. Pour batter into springfoam pan. Bake for 20-25 minutes until knife inserted comes out clean. Let cake cool before cutting and serving.