Flourless Chocolate Cake with Peanut Butter Custard
Flourless Chocolate Cake with Peanut Butter Custard

This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: Less than 1 hour

Although it tastes incredibly decadent, this fluffy dessert contains no gluten and only a touch of sugar. Topped off with beautiful fresh berries and a drizzle of sweet peanut butter custard sauce, it's the perfect end to any evening. To really wow your dining mate(s), see how the chef plates this jaw-dropping dessert.


  • For cake:
  • 4 tablespoons olive oil, divided
  • 3 tablespoons plus 1/2 teaspoon (40g) organic sugar, plus more for molds
  • 1 cup (200g) dark chocolate chips (66 percent cocoa or darker)
  • 1/4 cup egg yolks (3 to 4 yolks)
  • 1 teaspoon salt
  • 1 cup egg whites (8 to 10 whiltes)
  • 1 vanilla bean or 1 tablespoon vanilla extract
  • Fresh fruit such as blueberries, raspberries, strawberries, blackberries, and pomegranate seeds, for garnish
  • For peanut butter custard:
  • 1/2 cup creamy peanut butter
  • 1 1/2 cups almond milk or soy milk, divided



1. Preheat oven to 335 degrees. Coat cake molds with 1 tablespoon oil and sprinkle lightly with sugar. 
2. Place chocolate chips and remaining 3 tablespoons oil in a double boiler over low heat and stir to melt well. Remove from the heat.
3. Whip egg yolks, 3 tablespoons plus 1/2 teaspoon sugar, and salt in a bowl with a whisk attachment on high until frothy. Set aside.

4. In a separate bowl, whip egg whites until soft peaks form. Add yolk mix and fold until marbled. Add to chocolate mix and keep folding until fully incorporated. Place mixture in a piping bag or Ziploc bag with a corner cut off. Squeeze mixtute into prepared molds. Place in a pan filled with water (a "bain marie"), and bake for 35 minutes.
5. While baking, make custard: Place peanut butter in mixing bowl. Add 3/4 cup almond milk and whisk. Add remaining milk and keep mixing until well incorporated.
6. Unmold cakes while warm. Keep cool until ready to serve. Drizzle custard over cake and top with berries.

Makes 4 2-inch cakes.

Recipe provided by Thiago Silva, Executive Pastry Chef at CatchThe General, and La Cenita in New York City 

comments powered by Disqus