DESSERTS


Black Garlic Chocolate Cake with Raspberry Sauce - Shared by Sift & Whisk

Prep Time: 15 mins | Bake Time: 45 mins | Servings: 12

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Ingredients

  • Cake Magic
  • 1 cup unsalted butter
  • 1 teaspoon sea salt
  • 1 cup water
  • 2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 1/2 teaspoons baking soda
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 Black Garlic head

For the Raspberry Sauce

  • 2 cups fresh raspberries
  • 2 Tablespoons granulated sugar
  • 1/2 Tablespoon lemon juice

Directions

Place the rack in the center of the oven and preheat to 350 degrees F. Brush cake magic onto the inside of a 10-cup Bundt cake pan (alternatively, butter and flour the inside of the cake pan). In a medium saucepan, combine the butter, cocoa powder, salt and water. Melt over medium heat, stirring tom combine. Remove from the heat and set aside.

In a large mixing bowl, whisk together flour, sugar and baking soda. Gradually pour in the chocolate mixture, whisking constantly with your opposite hand until the mixture is smooth. Add eggs, one at a time, whisking until combined after each addition. Whisk in the sour cream and vanilla extract until smooth.

Chop the head of black garlic in half, then remove cloves from the skin and place in a small mixing bowl. Mash cloves into a paste with the back of a spoon. Whisk the black garlic paste into the cake batter until smooth. Pour the batter into your prepared Bundt cake pan and bake until a toothpick or cake tester inserted in the cake comes out clean, 40 - 45 minutes. Place pan on a wire rack to cool for 15 minutes, then invert the cake onto the wire rack and let it cool completely.

For the Raspberry Sauce: Combine all ingredients in a saucepan. Cook over medium heat, mashing the raspberries slightly, until raspberries are broken down, about 8 - 10 minutes. Remove from heat and strain into a liquid measuring cup through cheesecloth or a fine mesh strainer to remove the seeds. Pour over the top of the cake, then serve (with fresh raspberries, if desired).


Black Garlic-Dark Chocolate and Vanilla Bean-White Chocolate Marble Brownies - Shared by the PINTEREST Community 

Prep Time:  30 mins | Bake Time:  25-30 mins | Servings: 2 dozen

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Ingredients

Vanilla Bean White Chocolate Batter

  • 200 g (7 oz) white chocolate
  • 113 g (1 stick or 8 tablespoons) unsalted butter
  • 150 g (3/4 cup) granulated white sugar
  • 2 large eggs
  • 185 g (1 1/4 cups) all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea or kosher salt
  • 1 teaspoon vanilla extract
  • 1 vanilla bean

Black Garlic Dark Chocolate Batter

  • 200 g (7oz) bittersweet chocolate
  • 113 g (1 stick or 8 tablespoons) unsalted butter
  • 150 g (3/4 cup) dark brown sugar
  • 2 large eggs
  • 125 g (3/4 cup plus 1 tablespoon) all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea or kosher salt
  • 1 Black Garlic head

Directions

Preheat an oven to 350˚F and lightly spray a 9 inch x 13 inch baking pan with neutral flavored oil. Line the pan with a sheet of parchment paper that overhangs the edges by 2 inches (the spray will help it stick to the pan).

Chop the white chocolate into 1/4 inch pieces and place in a medium sized microwaveable bowl. Add the butter and microwave for 30 seconds. Stir and microwave again for 30 seconds. Take the bowl out and stir until all the white chocolate is melted. White chocolate scorches easily so be careful. You can also use a double boiler to melt the white chocolate.

Once the white chocolate is melted, stir in the white sugar until incorporated. Add the eggs one at a time, beating with a fork until incorporated. Add the flour, baking powder, salt and beat until incorporated. Split the vanilla bean lengthwise and scrape the seeds into batter, reserving the vanilla pod for another purpose. Add the vanilla extract as well and stir to incorporate. Set aside while you make the dark chocolate batter.

Chop the dark chocolate into 1/4 inch pieces and place in a medium sized microwaveable bowl. Add the butter and microwave for 30 seconds. Stir and microwave one more time for 30 seconds. Stir until all the chocolate is melted. If you have any stubborn pieces that won’t melt after stirring, place it back in the microwave for 15 seconds more. You can also use a double boiler to melt the dark chocolate.

Once the dark chocolate is melted, stir in the brown sugar until incorporated. Add the eggs one at a time, beating with a fork until incorporated. Add the flour, baking powder, salt and beat until incorporated.

Take the head of black garlic and cut the top off with a sharp knife. Remove the cloves of black garlic from its skin, and place in a small bowl or onto a cutting board. Mash the black garlic until it is a paste and beat it into the dark chocolate batter.

Spoon the white chocolate and dark chocolate batter into the prepared pan, alternating spoonfuls. Using a butter knife, swirl the batter around to marble them together. Don’t over-mix, you want the batter to be marbled not blended. Place in oven and bake for 25 to 30 minutes, or until a toothpick inserted into the middle of the pan comes out clean and the edges of the pan start to look golden brown. Cool in the pan and then remove by grasping the parchment paper by its sides and lifting the brownies straight up.