REESE’S Hot Chocolate Cake (Flourless)
Details
- Timing
- Timing
- Total:
- Bake:
- 45 Min.
- Prep:
- 55 Min.
- Skill Level:
- Beginner
- Yields:
- 1 cake
A taste of this REESE'S Hot Chocolate Flourless Cake recipe is like eating a slice of hot chocolate! Since it’s made without flour, it actually starts with a melted HERSHEY'S Milk Chocolate Chips base. Add chopped REESE’S Peanut Butter Cups and a REESE’S Peanut Butter glaze to this REESE'S Hot Chocolate Flourless Cake and make it extra decadent.
Eating gluten-free desserts doesn't need to mean your treats have to be flavor-free. These Gluten-Free Peanut Butter Blossoms are rich, chewy, flourless and absolutely delicious!
Ingredients & Directions
- Prep Time
- 55 minutes
- Bake Time
- 45 minutes
- COOK TIME
- 8 minutes
- Cool Time
- 2 hours
- Chill Time
- 8 hours
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
4 cupsHERSHEY'S Milk Chocolate Chips (two 12 oz pkgs)
-
1-1/4 cupswater
-
2 cupssugar, divided
-
2 tspssalt
-
2 cupsbutter (4 sticks), softened
-
12eggs
-
2 cupsREESE'S Peanut Butter Cups, chopped (about 14 (0.75 oz each) peanut butter cups)
-
GLAZE
-
1 cuppowdered sugar
-
1 tspsalt
-
1/2 cupmilk
-
1 Tbspcorn syrup
READY TO MAKE THIS?
Step-By-Step Directions
Equipment Needed
saucepan
oven
whisk
(2) 10-inch cake pans
parchment paper
measuring cups
rubber scraper
mixing bowl
1
Heat oven to 350° F. Line two 10-inch round cake pans with foil, extending foil beyond pan sides. Lightly coat foil with non-stick cooking spray.
2
Place chocolate chips in large heatproof bowl. Combine water and 1-1/4 cups sugar in medium saucepan. Bring to a boil, stirring constantly, over medium heat. Pour over chocolate; stir with whisk until chocolate is melted and mixture is blended and smooth. Add butter, stirring with whisk until thoroughly blended. Set aside.
3
Beat eggs and remaining 3/4 cup sugar in extra large bowl on high speed of electric mixer until pale yellow, almost white and mixture forms a ribbon on the batter that will hold its shape for a few minutes when beaters are lifted. (This will take about 10 minutes using a stand mixer and about 40 minutes if using a hand mixer). Gently fold egg mixture into chocolate mixture; divide batter into prepared pans. Sprinkle 1 cup chopped peanut butter cups over each pan.
4
Bake in water bath 40 to 45 minutes or until crust forms. Remove from water bath, cool to room temperature on wire rack. Cover; refrigerate 8 hours or overnight.
5
Lift 1 cake layer from pan, peel back foil. Invert onto serving plate and completely remove foil. Remove second cake layer from pan; peel back foil and invert onto first layer. Remove foil. Prepare and pour glaze on top of chilled cake, spreading evenly over cake top. Garnish with additional chopped peanut butter cups, if desired. Cover; refrigerate leftover cake. Makes 12 servings.
Glaze:
Beat all ingredients in medium bowl until thick and shiny. If necessary, add more milk to get desired consistency. Makes 2 cups glaze.
Note: If you don't have two 10-inch round cake pans or oven is not large enough to bake two pans in a water bath at the same time, cake layers can be prepared and baked one layer at a time. Follow preparation instructions using half the ingredients for each layer.
-
Nutrition FactsServings Per Container 24 servingsServing size 1 slice (156g)Amount per servingCalories620% Daily Value*Total Fat 39g 50%Saturated Fat 20g 100%Trans Fat 1gCholesterol 160mg 53%Sodium 560mg 24%Total Carbohydrates 65g 24%Dietary Fiber 2g 7%Total Sugars 60gIncludes 56g Added Sugar 112%Protein 10gVitamin D 0mcg 0%Calcium 102mg 8%Iron 3mg 15%Potassium 279mg 6%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
