From The Kitchen

Flourless Chocolate Cake

Flourless Chocolate Cake with Cruze Farm Milk Ice Cream and Espresso Sabayon

Flourless Chocolate Cake
2/3 cup butter
10.5 oz Dark Chocolate
1 Egg Yolk
½ cup Cocoa Powder
1 shot of Espresso
1 T Vanilla Paste
½ t Kosher Salt
5 Egg Whites
1 cup of Sugar

Combine the butter and chocolate in a stainless steel bowl and melt over a double boiler. Once melted, whisk in the egg yolk, cocoa powder, espresso, salt and vanilla paste. In a KitchenAid mixer, whip the egg whites with the sugar until stiff and glossy. Incorporate the whites into the batter in thirds with a spatula until fully combined. Spray a 9” cake pan with pan spray and coat with cocoa powder. Bake for 35 minutes at 350 degrees, or until a cake tester comes out clean. Let cool for 30 minutes before cutting.

Espresso Sabayon
6 Egg Yolks
2 T Espresso
1 T Water
1 T Vanilla Paste
¼ cup Sugar

Combine all ingredients in a stainless steel bowl. Place over a pot of boiling water as a double boiler, and use a whisk to whip the sabayon until thick ribbons form.

Cruze Farm Milk Ice Cream 2 cups of Cruze Farm Milk
2 cups of Heavy Cream
1 t Ice Cream Stabilizer
1 cup Sugar
¼ cup Milk Powder

Combine the sugar, milk powder and ice cream stabilizer in a bowl. Bring the cream and milk to a boil, then add the sugar mixture and bring back to a simmer. Cook for 2 minutes, then strain and cool. Spin according to your ice cream machine’s instructions.

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