Chocolate Peach Cake
Chocolate Peach Cake
Ingredients
- 2 cups canned peaches, drained, or fresh peaches
- 1 1/2 cups dark chocolate, melted (pure semi-sweet recommended)
- 1/2 cup fresh basil leaves, optional (mint would also be good)
- 1/2 cup pistachios, plus extra for garnish, optional
- pinch flaky sea salt, optional
Instructions
- 1
Melt the dark chocolate using a bain-marie method: Place dark chocolate pieces in a glass bowl set over a pot of simmering water, stirring with a spatula until completely melted and smooth.
⏱️ 5 min
- 2
Add the 2 cups of drained canned peaches (or fresh peaches) into a blender.
⏱️ 1 min
- 3
Pour the 1 1/2 cups of melted dark chocolate into the blender with the peaches.
⏱️ 1 min
- 4
If using, add the 1/2 cup of fresh basil leaves to the blender.
⏱️ 1 min
- 5
Blend all ingredients together until smooth. Scrape down the sides of the blender as needed to ensure everything is fully incorporated.
⏱️ 3 min
- 6
Line a loaf pan with parchment paper, leaving an overhang on the sides to easily lift the cake later.
⏱️ 2 min
- 7
Pour the blended chocolate mixture into the prepared loaf pan, spreading it evenly.
⏱️ 1 min
- 8
If using, sprinkle the 1/2 cup of pistachios over the top of the mixture in the pan. Add additional pistachios for garnish if desired.
⏱️ 1 min
- 9
If using, add a pinch of flaky sea salt over the pistachios for a contrasting flavor.
- 10
Chill the cake in the fridge for 2-4 hours, or until completely set and firm.
⏱️ 180 min
- 11
Once set, remove the cake from the pan by lifting the parchment paper. Slice and serve this creamy, rich, fudge-like cake. Enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Peach Cake
- 2 cups canned peaches, drained, or fresh peaches
- 1 1/2 cups dark chocolate, melted (pure semi-sweet recommended)
- 1/2 cup fresh basil leaves, optional (mint would also be good)
- 1/2 cup pistachios, plus extra for garnish, optional
- pinch flaky sea salt, optional
Instructions
- 1
Melt the dark chocolate using a bain-marie method: Place dark chocolate pieces in a glass bowl set over a pot of simmering water, stirring with a spatula until completely melted and smooth.
⏱️ 5 min - 2
Add the 2 cups of drained canned peaches (or fresh peaches) into a blender.
⏱️ 1 min - 3
Pour the 1 1/2 cups of melted dark chocolate into the blender with the peaches.
⏱️ 1 min - 4
If using, add the 1/2 cup of fresh basil leaves to the blender.
⏱️ 1 min - 5
Blend all ingredients together until smooth. Scrape down the sides of the blender as needed to ensure everything is fully incorporated.
⏱️ 3 min - 6
Line a loaf pan with parchment paper, leaving an overhang on the sides to easily lift the cake later.
⏱️ 2 min - 7
Pour the blended chocolate mixture into the prepared loaf pan, spreading it evenly.
⏱️ 1 min - 8
If using, sprinkle the 1/2 cup of pistachios over the top of the mixture in the pan. Add additional pistachios for garnish if desired.
⏱️ 1 min - 9
If using, add a pinch of flaky sea salt over the pistachios for a contrasting flavor.
- 10
Chill the cake in the fridge for 2-4 hours, or until completely set and firm.
⏱️ 180 min - 11
Once set, remove the cake from the pan by lifting the parchment paper. Slice and serve this creamy, rich, fudge-like cake. Enjoy!
⏱️ 2 min