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Ingredients
Flourless Sponge
| 550 g | Egg whites |
| 460 g | Granulated sugar |
| 322 g | Egg yolks |
| 140 g | Ghirardelli Midnight Cocoa Powder |
| 1 pinch | Salt |
| 14 g | Vanilla extract |
Chocolate Peanut Butter Caramel Crispy
| 223 g | Ghirardelli 52% Cacao Non-Dairy Chocolate Chips |
| 89 g | Granulated sugar |
| 4 drop | Lemon juice |
| 600 g | Peanut butter |
| 150 g | Paillete feuilletine |
Non-Dairy Chocolate Peanut Butter Chantilly
| 640 g | Oat milk |
| 215 g | Ghirardelli 52% Cacao Non-Dairy Chocolate Chips |
| 1 each | Vanilla bean, split and scraped |
| 45 g | Peanut butter |
| 1 pinch | Salt |
| 4 each | Gelatin sheets |
Non-Dairy Chocolate Blackberry Cremeux
| 181 g | Egg yolks |
| 181 g | Eggs |
| 207 g | Granulated sugar |
| 546 g | Blackberry puree |
| 4.5 g | Gelatin sheets |
| 385 g | Ghirardelli 52% Cacao Non-Dairy Chocolate Chips |
Peanut Butter Powder
| 225 g | Peanut butter |
| 45 g | Tapioca maltodextrin |
Assembly
| 500 g | Ghirardelli 72% Cacao Chocolate Chips, tempered |
| 50 each | Fresh blackberry, for garnish |
Directions
Flourless Sponge
- Make a stiff meringue with the egg whites and sugar in a 8qt. mixer.
- Whisk the yolks and vanilla extract to make fluid, then fold into the meringue along with the salt.
- Sift the cocoa powder into the eggs while folding together.
- Spread onto a parchment lined full sized sheet pan.
- Bake at 325°F for 18-20 minutes.
Chocolate Peanut Butter Caramel Crispy
- Place chocolate in a mixer fitted with a paddle.
- Prepare a caramel using the dry method.
- With the mixer on low speed, slowly stream in the caramel.
- Add the peanut butter and mix to combine.
- Fold in the paillete feuilletine.
Non-Dairy Chocolate Peanut Butter Chantilly
- Bring the oat milk and vanilla bean to a simmer. Pour half onto the chocolate and whisk to emulsify.
- Add the gelatin and stir until melted.
- Add the remaining oat milk and peanut butter and homogenize with an immersion blender.
- Cool to 70°F.
- Place in an ISI canister and charge two times.
- Refrigerate overnight before use.
Non-Dairy Chocolate Blackberry Cremeux
- Heat the egg yolks, eggs, sugar and blackberry puree to 160°F, whisking until thick.
- Remove from heat and add the gelatin and chocolate.
- Blend to homogenize.
- Cool to 100°F. Use immediately as the mixture cools the gelatin will start to set. If mixture cools down below 100°F, rewarm to get to desired temperature.
Peanut Butter Powder
- Mix ingredients until a powder is formed.
Assembly
- Cut out circles of the sponge to fit a 2.5" tart ring. Place "skin" side down.
- Spread 20g of the crispy base on each piece of cake.
- Portion 30g of the cremeux into each tart ring.
- Tap each tart to level.
- Freeze overnight.
- De-mold while frozen and defrost in the refrigerator.
- Place a 2.75" chocolate disk, made with tempered Ghirardelli 72% chocolate, on top of the tart.
- Garnish with the Chantilly, blackberry pieces and peanut butter powder.
Recommended Products
52% Cacao Non-Dairy Dark Chocolate Chips
72% Cacao Dark Chocolate Chips
60% Cacao Dark Chocolate Chips
Midnight Dutch-Process Cocoa Powder
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