Flourless Chocolate Cake with Peanut Butter Custard
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.
- 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
- Preheat oven to 335 degrees. Coat cake molds with 1 tablespoon oil and sprinkle lightly with sugar.
- Place chocolate chips and remaining 3 tablespoons oil in a double boiler over low heat and stir to melt well. Remove from the heat.
- 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.
- 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.
- 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.
- Unmold cakes while warm. Keep cool until ready to serve. Drizzle custard over cake and top with berries.
- Recipe provided by Thiago Silva, Executive Pastry Chef at Catch, The General, and La Cenita in New York City