Roasted Eggplant with Chiles, Peanuts & Mint

I usually serve this dish as an appetizer, but you can also serve it as a side dish for roasted lamb or pork.

• 1/4 cup unsalted peanuts
• 5 Tbs. plus 1 tsp. peanut oil
• Kosher salt
• 4 skinny Japanese eggplant (about 7 inches long and 1-1/2 inches in diameter)
• 1/4 tsp. crushed red pepper flakes; more to taste
• 2 Tbs. fresh lime juice
• 1 tsp. honey
• 12 medium fresh mint leaves, coarsely torn (about 3 Tbs.)

Position a rack in the center of the oven and heat the oven to 425°F.

Scatter the peanuts in a pie plate or other small baking dish and toss them with 1 tsp. oil and a generous pinch of salt. Roast, shaking the pan once or twice, until they are golden brown, about 5 minutes. Set aside to cool, and then coarsely chop them. Reduce the oven temperature to 375°F.

Rinse the eggplant. Trim off their tops and then cut the eggplant in half lengthwise. In a large, shallow bowl, toss the eggplant with 2 Tbs. of the oil and the red pepper flakes. Put the eggplant cut side up on a rimmed baking sheet and sprinkle generously with salt. Roast until the eggplant is tender when pierced with a fork and the flesh is a light golden brown, 10 to 12 minutes.

Meanwhile, in a small dish, whisk the remaining 3 Tbs. oil with the lime juice, honey, and 1/4 tsp. salt. Season to taste with more salt, if necessary.

With the eggplant still on the center rack, turn the broiler on to high and broil the eggplant until well browned on top, about 5 minutes. Transfer the eggplant to a serving platter. Drizzle with the dressing. Sprinkle with mint and peanuts and serve.

Caramel Peanut Popcorn

Cracker Jacks watch out! The popcorn, excerpted from the book DamGood Sweet, is great bagged in cellophane and given as gifts, or serve it in paper cones. For a more sophisticated take, try substituting toasted sliced almonds for the peanuts.

• 1 3-1⁄2-oz. package plain (unbuttered natural flavor) microwave popcorn 
• 1  cup packed light brown sugar
• 1⁄4  cup light corn syrup
• 6  Tbs. unsalted butter, melted
• 1⁄4  tsp. salt
• 2  tsp. vanilla extract
• 1⁄2  tsp. baking soda
• 1  cup lightly salted peanuts (extra large, if available), roughly chopped

Heat the oven to 250°F. Line a rimmed baking sheet with parchment paper and set aside.

Pop the popcorn according to the package instructions. Coat a large mixing bowl with nonstick cooking spray and transfer the popcorn from the bag to the bowl, then set the bowl aside.

Whisk the sugar, corn syrup, butter, salt, and 2 Tbs. of water in a pot and bring to a simmer over medium-high heat. Continue to simmer, stirring often, until the mixture reads 250°F on a digital thermometer, 3 to 4 minutes. Turn off the heat and whisk in the vanilla and the baking soda. Immediately pour the hot mixture over the popcorn. Use a rubber spatula to gently fold the caramel into the popcorn until all of the popcorn is coated. Gently stir in the peanuts and transfer the mixture to the prepared baking sheet. Bake for 1 hour, stirring every 20 minutes. Remove from the oven and place on a cooling rack for 20 minutes. Gently break up the popcorn and serve immediately, or store in an airtight container for up to 5 days (less if it’s hot and humid).

Peanut Sauce

Use this sauce for the satay. I’ve given a range for the spice, so if you like a mild amount of heat, start at the low end and work up from there. Pounding the paste in a large mortar and pestle will result in the most integrated sauce, but a food processor works, too.

• 10 to 15 dried chiles de árbol, seeded (or 1/2 to 1 tsp. cayenne plus 1/4 to 1/2 tsp. crushed red pepper flakes)
• 1 tsp. kosher salt
• 1 Tbs. minced garlic
• 1 medium shallot, minced
• 1 stalk lemongrass (hard outer leaves, tough stem, and green tops removed), minced (to yield about 1/3 cup)
• 1 Tbs. minced fresh ginger or galangal
• 1 Tbs. red miso (optional)
• 3 Tbs. vegetable oil
• 1/2 cup creamy peanut butter
• 2 Tbs. granulated sugar
• 1 to 2 Tbs. fish sauce
• 1/3 cup hot water; more if needed
• 2 to 3 Tbs. fresh lemon juice

If using chiles de árbol, put them in a bowl, cover with boiling water, and let soften, about 30 minutes. Drain and mince.

Food processor method: Combine the salt, garlic, shallot, chiles (or cayenne and red pepper flakes), lemongrass, ginger (or galangal), red miso (if using), and vegetable oil, and purée until smooth. Transfer to a bowl and set aside, or store chilled in a sealed container (the paste will keep for a week). Finish following the instructions below.

Mortar and pestle method: Pound the salt and garlic with a pestle to a fine paste. One at a time, add the shallot, chiles (or cayenne and red pepper flakes), lemongrass, ginger (or galangal), and red miso (if using), adding each item only after the preceding one has been incorporated. Add the oil slowly, pounding to make a smooth emulsion. Transfer to a bowl or store as above. Finish following the instructions below.

Finish the sauce: Up to two days before serving, heat a large skillet briefly over high heat. Add the paste and stir-fry until fragrant, about 30 seconds. Reduce the heat to low; add the peanut butter, sugar, and fish sauce; blend well. Whisk in the hot water, a tablespoon at a time, until the sauce has the consistency of thick soup. Turn off the heat and add the lemon juice. The sauce will look separated; this is fine. Taste for a balance of salty-sweet-tangy and correct the seasonings if you like. (To reheat, warm in a saucepan over low and then add lemon juice and warm water to thin if necessary.) Transfer to a bowl to serve.

Salted-Peanut Blondies

I like peanuts best when they are well salted and paired with something sweet. Bazzini peanuts from New York City have an exceptional crunch, a good roasted flavor, and a pleasing level of saltiness, which makes them the perfect addition to buttery blondies studded with milk chocolate chips. This recipe makes small blondies; you can cut them bigger if you like.

• 2 cups all-purpose flour
• 1 tsp. baking powder
• 1 tsp. kosher salt
• 12 Tbs. unsalted butter, softened
• 2 cups light brown sugar
• 2 tsp. vanilla bean paste
• 2 large eggs
• 3/4 cup 38% milk chocolate chips
• 3/4 cup high-quality salted peanuts (such as Bazzini), chopped
• 1 tsp. fleur de sel

Heat the oven to 350°F. Coat the bottom and sides of a 9-by-13-by-2-inch baking sheet with nonstick baking spray.

Sift together the flour, baking powder, and salt into a medium bowl. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a handheld mixer), cream the butter and brown sugar on medium speed until light and fluffy, about 4 minutes. Add the vanilla paste and beat for 30 seconds. Add the eggs one at a time, mixing thoroughly after each addition. Add the dry ingredients 1/2 cup at a time, beating well after each addition. Scrape down the bottom and sides of the bowl. Add the chocolate chips and beat until evenly distributed, about 1 minute.

Spread the batter into the prepared baking sheet. Sprinkle the chopped peanuts and fleur de sel over the top. Bake for 45 to 55 minutes, until the edges appear crisp and the top is slightly golden. A toothpick inserted in the center should come out with a few moist crumbs clinging to it. Let the blondies cool completely in the pan on a cooling rack before cutting with a sharp knife.

Peanut Butter Sandwich Cookies

This peanut butter cookie is head and shoulders above the others; it’s a hefty sandwich cookie with great peanut flavor in both the chocolate-flecked cream filling and the crunchy-light cookie. This recipe can be mixed by hand or in an electric mixer—just be sure to use smooth peanut butter rather than chunky. You'll get good results with Skippy.

For the cookies:

• 6 oz. (1-1/3 cups) all-purpose flour
• 2 oz. (2/3 cup) cake flour
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 6 oz. (12 Tbs.) unsalted butter, completely softened at room temperature
• 3/4 cup smooth peanut butter
• 1/2 cup sugar
• 1/2 cup firmly packed light brown sugar
• 1 tsp. pure vanilla extract
• 1 large egg

For the filling:

• 1-1/2 cups confectioners' sugar
• 3 oz. (6 Tbs.) unsalted butter, softened at room temperature
• 3/4 cup smooth peanut butter
• 3 Tbs. heavy cream
• 1/4 cup coarsely chopped roasted unsalted peanuts
• 1/4 cup coarsely chopped semisweet chocolate, or mini semisweet chocolate chips

To make the cookies

Heat the oven to 350°F. Line two baking sheets with parchment. In a medium bowl, sift together the two flours, baking soda, and salt. In the bowl of an electric mixer, cream the butter, peanut butter, and sugars with the paddle attachment until light and fluffy. Add the vanilla and egg; continue creaming until smooth and fluffy, about 3 minutes with an electric mixer (longer by hand). Stir in the flour mixture by hand just until it's incorporated; don't overmix or the cookies will be tough. Drop heaping tablespoonfuls of batter, spaced about 2 inches apart, onto the lined baking sheets. With floured fingers, flatten each dab of batter into a 2-inch round. Bake until the cookies are puffed and golden, 12 to 14 minutes, rotating the baking sheets if needed for even baking. Transfer the cookies to a rack to cool.

Instead of cross-hatching with a fork, use your fingers to press and decorate.

While the cookies cool, make the filling

In a small bowl, cream the confectioners' sugar, butter, and peanut butter until smooth. Add the heavy cream; continue creaming until smooth and fluffy. Stir in the chopped peanuts and chocolate.

To assemble

Transfer the cooled cookies to a work surface, flipping half of them over. With an offset spatula or a butter knife, spread a scant teaspoon of filling onto each turned-over cookie. Set another wafer on top of each filled cookie, pressing gently to spread the filling. Store sealed at room temperature or in the refrigerator.

An offset spatula is handy for spreading the cookie filling easily and evenly. A blunt table knife works, too.

Indonesian Grilled Chicken Thighs with Mango-Peanut Salsa

Boneless chicken thighs are ideal for grilling, since they keep their juiciness better than breasts. These are rubbed with a sweet-and-hot spice paste and paired with a vibrant, chunky salsa.

• 1 Tbs. ground ginger
• 1 Tbs. ground coriander
• 1-1/2 tsp. turmeric
• 1-1/2 tsp. garlic powder
• 3 Tbs. vegetable oil; more for the grill
• 1 Tbs. Asian chile paste (like sambaloelek)
• 1 Tbs. dark brown sugar
• 2 tsp. kosher salt
• 2-1/2 lb. boneless, skinless chicken thighs (about 8 large, 10 medium, or 12 small), trimmed of excess fat
• 2 cups small-diced fresh mango (from 2 large mangos)
• 1/2 cup small-diced red bell pepper (from 1 small pepper)
• 1/2 cup salted peanuts, coarsely chopped
• 1/3 cup thinly sliced scallions (white and green parts of 4 to 5 scallions)
• 3 Tbs. chopped fresh cilantro or mint or a combination
• 1 Tbs. seeded, minced jalapeño
• 2 to 3 Tbs. fresh lime juice

Mix the ginger, coriander, turmeric, and garlic powder in a medium bowl. Heat 2 Tbs. of the oil in an 8-inch skillet over low heat. Add the spices to the hot oil and heat until they bubble and become fragrant, 30 to 60 seconds. Return the spice blend to the bowl; stir in the chile paste, brown sugar, and salt. The mixture will be thick and pasty. Add the chicken and toss to coat evenly.

In a medium bowl, mix the mango, bell pepper, peanuts, scallions, cilantro or mint, jalapeño, and the remaining 1 Tbs. oil. Add the lime juice to taste. Set aside. (You can season the chicken and make the salsa up to 2 hours ahead and refrigerate.)

Prepare a hot charcoal fire or heat a gas grill with all burners on medium high for 10 min. Clean the hot grate with a wire brush and then lubricate it with an oil-soaked paper towel. Put the chicken on the grate and grill (covered on a gas grill or uncovered over a charcoal fire) until one side has dark grill marks, 5 to 6 min. for large thighs or 4 to 5 min. for medium and small thighs. Turn and continue to grill until well marked on the other sides and cooked through, 5 to 6 min. longer for large thighs or 4 to 5 min. for medium and small thighs.

Move the thighs to a platter, let rest 4 to 5 min., and serve hot, warm, or at room temperature with the salsa alongside.

Almost-Flourless Caramel-Lacquered Chocolate-Peanut Torte

This torte is a cross between a brownie and a chocolate cake that is topped with a crème brûlée–style crackled sugar crust. It’s wonderfully decadent. The ground peanuts and peanut flour really give the chocolate a warmth and nuttiness that is at once alluring, comforting, and really delicious. It’s an “almost” flourless chocolate cake because it includes a slice of several-day-old bread in the batter. This addition can easily be eliminated for those with gluten sensitivities or if making this cake for Passover, when only flourless dishes can grace the table. You can vary this cake by using almonds or walnuts in place of the peanuts if you like, but we like that certain bit of country charm they seem to bring to the table, even though the cake looks as chic as can be.

• 11 Tbs. unsalted butter at room temperature
• 1 slice 2- to 3-day-old bread (or 1 fresh slice toasted in a warm oven until dry but not browned)
• 1 cup roasted and salted peanuts
• 2-1/2 Tbs. dark-roasted peanut flour
• 1/2 cup packed dark brown sugar
• 4 large eggs, separated
• 2 tsp. vanilla bean paste or vanilla extract
• 1/2 cup plus 3 Tbs. sugar
• 4 oz. chocolate (70- to 80-percent cacao), grated

Tip:

Peanut flour can be ordered online from Byrd Mill Company.

Preheat the oven to 325°F. Grease a 9-inch springform pan with 1 Tbs. of the butter. Place the pan on top of a sheet of parchment and trace a circle around the pan, cut it out, and place the paper circle in the bottom of the pan to grease the underside. Flip the paper circle over and press it into place. Set aside.

Place the bread in a food processor and pulse until it forms medium-coarse crumbs. Add the peanuts and peanut flour, and pulse until the texture is like rough sand (don’t overprocess the mixture or it will become peanut butter).

Use a standing mixer fitted with the paddle attachment or a large bowl (if using a hand mixer) and cream the remaining 10 Tbs. butter until it is fluffy and pale. Add the brown sugar and cream until pale, then add the egg yolks, one at a time, mixing thoroughly between additions and scraping the bottom and sides of the bowl as needed. Add the vanilla bean paste (or extract), reduce the speed to low, and add the peanut mixture.

In another bowl, whisk the egg whites with 3 Tbs. of the sugar until the whites form stiff peaks. Fold the whipped whites into the batter in 3 additions, adding the grated chocolate along with the last addition, folding until just a few streaks of white remain. Scrape the mixture into the prepared cake pan and bake until the sides pull away from the edges of the pan and a cake tester inserted into the center of the cake comes out clean, about 1 hour.

Remove the pan from the oven and set on a wire cooling rack for 5 minutes before releasing the latch and lifting the side of the pan away from the bottom. Cool completely before inverting the cake onto a large flat plate, cutting board, or baking sheet, lifting off the pan bottom, and peeling away the parchment paper circle. Reinvert the cake onto a cake plate or platter.

Place the remaining 1/2 cup sugar and 2/3 cup of cold water into a small saucepan. Cook over medium heat, stirring until the sugar dissolves, and then let the sugar simmer, swirling the pan occasionally, until the liquid becomes an amber-color caramel, about 15 to 17 minutes. Remove from the heat immediately and, using an offset spatula, pour and spread the caramel syrup over the top of the cake. Cool the cake and then slice and serve at room temperature.

Peanut-Crusted Chicken Breasts

• 1/2 cup salted peanuts
• 2 eggs
• Pinch cayenne
• 1/2 cup all-purpose flour
• 4 boneless, skinless chicken breast halves (5 to 6 oz. each), patted dry
• Salt and freshly ground black pepper
• Olive oil for the pan

Heat the oven to 500°F. In a food processor or coffee grinder, pulse the peanuts just until finely crushed; be careful not to grind them to a paste. Transfer the crushed nuts to a plate or shallow bowl. In a second plate, beat the eggs with the cayenne. Put the flour in a third plate. Line up the flour, eggs, and nuts in that order.

Between two sheets of plastic wrap, lightly pound the chicken breasts to even them out (if you don't have a mallet, use a heavy pan or the side of a cleaver). Lightly season the chicken with salt and pepper. With one hand (this will be your dry hand), dredge a chicken breast in the flour, making sure it's coated evenly. Shake off the excess. Transfer the chicken to the other hand (this will be your wet hand) and dip it in the egg. With the same hand, dredge the chicken breast on one side only in the crushed peanuts, patting to coat the chicken. Set aside, nut side down, and repeat with the three remaining chicken pieces.

Set a large cast-iron skillet over medium-high heat and add just enough oil to make a light film. When the oil is very hot, add the chicken, peanut side down, and cook until the crust is light brown, about 2 minutes. Flip the chicken over, put the skillet in the oven, and let the chicken roast for about 4 minutes. Remove the pan from the oven, check for doneness with the tip of a knife, and serve immediately.

Peanut Butter Sandwich Cookies

This peanut butter cookie is head and shoulders above the others; it’s a hefty sandwich cookie with great peanut flavor in both the chocolate-flecked cream filling and the crunchy-light cookie. This recipe can be mixed by hand or in an electric mixer—just be sure to use smooth peanut butter rather than chunky. You'll get good results with Skippy.

For the cookies:

• 6 oz. (1-1/3 cups) all-purpose flour
• 2 oz. (2/3 cup) cake flour
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 6 oz. (12 Tbs.) unsalted butter, completely softened at room temperature
• 3/4 cup smooth peanut butter
• 1/2 cup sugar
• 1/2 cup firmly packed light brown sugar
• 1 tsp. pure vanilla extract
• 1 large egg

For the filling:

• 1-1/2 cups confectioners' sugar
• 3 oz. (6 Tbs.) unsalted butter, softened at room temperature
• 3/4 cup smooth peanut butter
• 3 Tbs. heavy cream
• 1/4 cup coarsely chopped roasted unsalted peanuts
• 1/4 cup coarsely chopped semisweet chocolate, or mini semisweet chocolate chips

To make the cookies

Heat the oven to 350°F. Line two baking sheets with parchment. In a medium bowl, sift together the two flours, baking soda, and salt. In the bowl of an electric mixer, cream the butter, peanut butter, and sugars with the paddle attachment until light and fluffy. Add the vanilla and egg; continue creaming until smooth and fluffy, about 3 minutes with an electric mixer (longer by hand). Stir in the flour mixture by hand just until it's incorporated; don't overmix or the cookies will be tough. Drop heaping tablespoonfuls of batter, spaced about 2 inches apart, onto the lined baking sheets. With floured fingers, flatten each dab of batter into a 2-inch round. Bake until the cookies are puffed and golden, 12 to 14 minutes, rotating the baking sheets if needed for even baking. Transfer the cookies to a rack to cool.

Instead of cross-hatching with a fork, use your fingers to press and decorate.

While the cookies cool, make the filling

In a small bowl, cream the confectioners' sugar, butter, and peanut butter until smooth. Add the heavy cream; continue creaming until smooth and fluffy. Stir in the chopped peanuts and chocolate.

To assemble

Transfer the cooled cookies to a work surface, flipping half of them over. With an offset spatula or a butter knife, spread a scant teaspoon of filling onto each turned-over cookie. Set another wafer on top of each filled cookie, pressing gently to spread the filling. Store sealed at room temperature or in the refrigerator.

An offset spatula is handy for spreading the cookie filling easily and evenly. A blunt table knife works, too.

Peanut Butter Cookies Studded with Salted Roasted Peanuts

These cookies, which are pretty addictive if you're a peanut butter fan, have the texture of pecan sandies, short and crumbly and not too sweet. Because they're chunky with the addition of peanuts, they don't carry the classic imprint of fork tines.

• 2 cups flour such as all-purpose, spelt, or white whole wheat
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• A scant 1/2 tsp. sea salt
• 1/2 cup butter, at room temperature
• 2/3 cup smooth or chunky organic peanut butter
• 1/4 cup roasted peanut oil or light peanut oil
• 1 cup light brown sugar
• 1 whole egg and 1 egg yolk, at room temperature
• 2 tsp. vanilla extract
• 1/2 cup or more salted roasted peanuts

Heat the oven to 350°F. Line two sheet pans with parchment paper.

Stir together the flour, baking powder, baking soda, and salt to blend them. In a stand mixer fitted with the paddle attachment, beat the butter, peanut butter, and oil on medium speed until smooth and creamy. Blend in the brown sugar. Add the whole egg, egg yolk, and vanilla and beat until smoothly blended. Turn the speed to low, add the flour mixture and mix just until it’s well incorporated, then stir in the peanuts.

Scoop up heaping Tbs. of the dough and drop them onto the pans, spacing them about 1-1/2 inches apart.

Bake the cookies, switching the pans between the racks midway through baking, until lightly browned around the edges, about 10 minutes. Let them cool completely on the pans before removing.

Salted-Peanut Blondies

I like peanuts best when they are well salted and paired with something sweet. Bazzini peanuts from New York City have an exceptional crunch, a good roasted flavor, and a pleasing level of saltiness, which makes them the perfect addition to buttery blondies studded with milk chocolate chips. This recipe makes small blondies; you can cut them bigger if you like.

• 2 cups all-purpose flour
• 1 tsp. baking powder
• 1 tsp. kosher salt
• 12 Tbs. unsalted butter, softened
• 2 cups light brown sugar
• 2 tsp. vanilla bean paste
• 2 large eggs
• 3/4 cup 38% milk chocolate chips
• 3/4 cup high-quality salted peanuts (such as Bazzini), chopped
• 1 tsp. fleur de sel

Heat the oven to 350°F. Coat the bottom and sides of a 9-by-13-by-2-inch baking sheet with nonstick baking spray.

Sift together the flour, baking powder, and salt into a medium bowl. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a handheld mixer), cream the butter and brown sugar on medium speed until light and fluffy, about 4 minutes. Add the vanilla paste and beat for 30 seconds. Add the eggs one at a time, mixing thoroughly after each addition. Add the dry ingredients 1/2 cup at a time, beating well after each addition. Scrape down the bottom and sides of the bowl. Add the chocolate chips and beat until evenly distributed, about 1 minute.

Spread the batter into the prepared baking sheet. Sprinkle the chopped peanuts and fleur de sel over the top. Bake for 45 to 55 minutes, until the edges appear crisp and the top is slightly golden. A toothpick inserted in the center should come out with a few moist crumbs clinging to it. Let the blondies cool completely in the pan on a cooling rack before cutting with a sharp knife.

Almost-Flourless Caramel-Lacquered Chocolate-Peanut Torte

This torte is a cross between a brownie and a chocolate cake that is topped with a crème brûlée–style crackled sugar crust. It’s wonderfully decadent. The ground peanuts and peanut flour really give the chocolate a warmth and nuttiness that is at once alluring, comforting, and really delicious. It’s an “almost” flourless chocolate cake because it includes a slice of several-day-old bread in the batter. This addition can easily be eliminated for those with gluten sensitivities or if making this cake for Passover, when only flourless dishes can grace the table. You can vary this cake by using almonds or walnuts in place of the peanuts if you like, but we like that certain bit of country charm they seem to bring to the table, even though the cake looks as chic as can be.

• 11 Tbs. unsalted butter at room temperature
• 1 slice 2- to 3-day-old bread (or 1 fresh slice toasted in a warm oven until dry but not browned)
• 1 cup roasted and salted peanuts
• 2-1/2 Tbs. dark-roasted peanut flour
• 1/2 cup packed dark brown sugar
• 4 large eggs, separated
• 2 tsp. vanilla bean paste or vanilla extract
• 1/2 cup plus 3 Tbs. sugar
• 4 oz. chocolate (70- to 80-percent cacao), grated

Tip:

Peanut flour can be ordered online from Byrd Mill Company.

Preheat the oven to 325°F. Grease a 9-inch springform pan with 1 Tbs. of the butter. Place the pan on top of a sheet of parchment and trace a circle around the pan, cut it out, and place the paper circle in the bottom of the pan to grease the underside. Flip the paper circle over and press it into place. Set aside.

Place the bread in a food processor and pulse until it forms medium-coarse crumbs. Add the peanuts and peanut flour, and pulse until the texture is like rough sand (don’t overprocess the mixture or it will become peanut butter).

Use a standing mixer fitted with the paddle attachment or a large bowl (if using a hand mixer) and cream the remaining 10 Tbs. butter until it is fluffy and pale. Add the brown sugar and cream until pale, then add the egg yolks, one at a time, mixing thoroughly between additions and scraping the bottom and sides of the bowl as needed. Add the vanilla bean paste (or extract), reduce the speed to low, and add the peanut mixture.

In another bowl, whisk the egg whites with 3 Tbs. of the sugar until the whites form stiff peaks. Fold the whipped whites into the batter in 3 additions, adding the grated chocolate along with the last addition, folding until just a few streaks of white remain. Scrape the mixture into the prepared cake pan and bake until the sides pull away from the edges of the pan and a cake tester inserted into the center of the cake comes out clean, about 1 hour.

Remove the pan from the oven and set on a wire cooling rack for 5 minutes before releasing the latch and lifting the side of the pan away from the bottom. Cool completely before inverting the cake onto a large flat plate, cutting board, or baking sheet, lifting off the pan bottom, and peeling away the parchment paper circle. Reinvert the cake onto a cake plate or platter.

Place the remaining 1/2 cup sugar and 2/3 cup of cold water into a small saucepan. Cook over medium heat, stirring until the sugar dissolves, and then let the sugar simmer, swirling the pan occasionally, until the liquid becomes an amber-color caramel, about 15 to 17 minutes. Remove from the heat immediately and, using an offset spatula, pour and spread the caramel syrup over the top of the cake. Cool the cake and then slice and serve at room temperature.