Serves 4
45 minutes
Medium
A few splashes of Barrel-Aged Narwhal add even more depth to a classic duo, chocolate and peanut butter.
And since we’re not using flour or baking soda, our head chef in Chico, Dan Grice, explains how we’ll leaven these decadent cakes.
“We’re using the protein structure of the egg and [incorporating] air to make this a fluffy and custard-like cake.”
Translation: plenty of whisking. But a noodly arm is worth the rich flavor. And you can make adjustments so it’s perfect for you.
“This cake is very forgiving,” Dan says. “If you undercook it, it’s going to be kind of like a molten-chocolate cake in the middle. If you overcook it, it could get caramelized on the top. I would say undercook more than overcook.”
The finishing touch: homemade whipped cream. Of course we put beer in that, too.
Flourless Narwhal Chocolate Peanut Butter Cake
Ingredients
- 2 tablespoons Barrel-Aged Narwhal
- 6 scaled ounces dark chocolate (70% or higher)
- 3 scaled ounces unsalted butter
- 3 scaled ounces peanut butter
- 3 whole eggs
- 6 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 pinch sea salt
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Narwhal Whipped Cream
Ingredients
- 2 tablespoons Barrel-Aged Narwhal
- 1 cup heavy whipping cream
- 1 vanilla bean (or 1 teaspoon extract)
- 2 tablespoons confectioners’ sugar