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Flourless Chocolate Cake with Peanut Butter Custard

Flourless Chocolate Cake with Peanut Butter Custard


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.


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


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