I love mini desserts and chaffles make it so easy to make a luscious, decadent little cake, without having a lot of leftovers to worry about. This particular cake includes my favorite flavors, and probably yours too: chocolate and peanut butter! You can’t go wrong with this little gem of a dessert for a special occasion or just because....
Chocolate Peanut Butter Chaffle Cake
Makes 1 mini cake (2 servings)
1 teaspoon coconut flour
1 teaspoon unsweetened dark cocoa powder
1/8 teaspoon baking powder
1 tablespoon granulated erythritol sweetener
1 large egg, beaten (or 2 egg whites)
2 teaspoons creamy peanut butter, no sugar added
1 teaspoon water
1/8 teaspoon chocolate or vanilla extract
1 drop of peanut butter flavoring (optional)
Peanut Butter Frosting:
1 ounce cream cheese, softened
1 1/2 tablespoons creamy peanut butter, no sugar added and at room temperature
1 tablespoon butter, softened
1 1/2 tablespoons powdered erythritol sweetener
1/8 teaspoon vanilla extract
2 to 2 1/2 tablespoons heavy cream
Chocolate Ganache Drizzle:
2-3 tablespoons heavy cream
3 tablespoons semi-sweet, sugar free chocolate chips, chopped (such as Lily’s or Bake Believe)
Additional hot heavy cream, if needed
1-2 teaspoons chopped peanuts to garnish, if desired
1. Preheat a 4-inch mini waffle maker. Whisk together all of the chaffle ingredients until a smooth batter is formed. Divide the batter in half and spoon about 4 tablespoons of batter in the waffle maker, spreading it around with the back of a spoon to cover all the waffle bumps. Close and cook for 3 to 3 1/2 minutes. Remove to a wire rack to cool. Repeat with the remaining batter to make a second chaffle. This recipe makes two chaffles. Cool completely before frosting.
2. Peanut Butter Frosting: In a medium bowl, beat the cream cheese, peanut butter and butter with an electric mixer until light and fluffy. Beat in the powdered sweetener and vanilla extract. Beat in the cream, one tablespoon at a time, until a fluffy and spreadable consistency is achieved.
3. Place one chaffle on a plate and spread with about 1/2 of the frosting. Add the second layer and top with the remaining frosting. Refrigerate for about 20 minutes.
4. Meanwhile, make the Chocolate Ganache: In a small bowl or saucepan, heat the heavy cream in the microwave or on the stovetop until hot and beginning to bubble at the edges. Add the chocolate chips and allow to sit for a few minutes to melt before stirring. Whisk until smooth. If your ganache is too thick, add additional hot cream, 1 teaspoon at a time, and whisk until you achieve at smooth and pourable consistency. (Note: This recipe will make more ganache than you need. Store the leftover in an airtight container at room temperature for up to 3 days. Simply reheat gently in the microwave, 10 seconds at a time, until melted.)
5. Drizzle about 1 tablespoon of ganache over the top of the cake and sprinkle with chopped peanuts.
Nutritional Information per 1/2 cake: 367 calories, 7.2 g carbohydrates (2.5 g dietary fiber, 1.2 g sugars), 33.8 g total fat (14.3 g saturated fat, 0 g trans fat), 153 mg cholesterol, 212 mg sodium, 55.8 mg calcium, 48 mg potassium, 222 mg Vit A, 1 mg iron, 9.7 g protein. Net carbs per serving: 4.7 grams
Photos and recipe by Kathy Sheehan, copyright 2020
All rights reserved. Please do not duplicate without the author’s permission.