Flourless Chocolate Cake with Buttery Peach Compote
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
INGREDIENTS
FOR THE CAKE
  • 1 stick unsalted Challenge Butter
  • 2 cups dark chocolate chips
  • 4 eggs
  • ¾ cup sugar
  • ¼ cup almond flour
FOR THE COMPOTE
  • 10oz frozen peaches
  • 2 tablespoons unsalted Challenge Butter
  • 2 tablespoons sugar
INSTRUCTIONS
MAKE THE CAKE
  1. Preheat the oven to 350°F.
  2. Melt the chocolate and the butter over a double boiler or in the microwave.
  3. Mix in the almond flour and sugar.
  4. Add the eggs and whisk by hand until well combined.
  5. Pour the mixture into a greased 9 inch cake or pie form and bake for about 30 mins until the top of the cake is cracked.
MAKE THE COMPOTE
  1. Place the frozen peaches (no need to thaw), sugar and butter in a saucepan.
  2. Bring to a boil on medium heat and cook for about one minute.
  3. Let cool down just slightly and serve warm.
Recipe by Sugary & Buttery at http://www.sugaryandbuttery.com/2018/02/chocolate-fudge-cake-buttery-peach-compote.html