Flourless Chocolate Cake and Biscuits & Ghee-ravy

Flourless Chocolate Cake

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional 

 

Ingredients for the Chocolate Cake:

Servings: 4

Prep Time: 10 min

Cook Time: 25 min

  • 4 ounces 60% bittersweet chocolate
  • 2 large eggs
  • 1/4 cup honey
  • 1/2 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • Zest of 1 Meyer lemon or Satsuma mandarin
  • 1/4 cup plus 2 tablespoons 4th & Heart Original Ghee, melted

For the Tart Cherry Compote:

  • 2 tablespoons 4th & Heart Vanilla Bean Ghee
  • 2/3 cup water
  • 3 tablespoons honey
  • Zest and juice of 1 medium lemon
  • 2 1/2 cups (1 pound) frozen tart or sour cherries, pitted

For the Whipped Yogurt:

  • 1 cup Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 teaspoon agave, or more to taste
  • 1/8 teaspoon kosher salt

Ingredients for the Biscuits:

Servings: 6

Prep Time: 12 min

Cook Time: 25 min

  • 2 ½ cups white whole wheat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 5 tablespoons 4th & Heart ghee
  • 1 cup plus 2 tablespoons cold buttermilk

Ingredients for the Ghee-ravy:

Servings: 6

Prep Time: 12 min

Cook Time: 25 min

  • 1/4 cup 4th & Heart ghee
  • 2 small shallots, thinly sliced
  • 1 garlic clove, minced
  • 1/4 cup white whole wheat flour
  • 2 cups milk or broth
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon kosher salt
  • freshly ground black pepper

Procedure for the Flourless Chocolate Cake: 

  1. Preheat the oven to 400°F. Lightly grease 4 – 6 ounce ramekins with 2 tablespoons of ghee.
  2. Over a double boiler or in the microwave, melt the chocolate. Set it aside to cool slightly.
  3. In a large mixing bowl, using a balloon whisk, vigorously whisk together the eggs, honey, salt, vanilla, zest and ghee until it is pale in color and fluffy (alternatively, you can use a stand mixer fitted with a whisk attachment). Carefully fold in the melted chocolate, taking care not to overmix and knock out the air that you just incorporated.
  4. Divide evenly amongst the ramekins and bake for 10 to 15 minutes, until the cakes are just set. Allow to cool for 3 to 4 minutes before serving.
  5. To make the compote: Combine all the ingredients in a medium saucepot over medium heat. Bring to a boil then lower to simmer and allow to cook until the liquid has reduced down to a thick, syrup consistency- approximately 10 minutes. Leftover compote can be stored in an airtight jar or container in the refrigerator for up to 2 weeks.
  6. To make the whipped yogurt: In a medium bowl whisk together the yogurt, vanilla, agave and salt until thoroughly combined and the yogurt is airier. Taste and adjust the sweetness as needed.

Procedure for the Biscuits and Ghee-ravy: 

  1. Preheat the oven to 425°F. Line a sheet tray with parchment paper or a silicone mat.
  2. In a large mixing bowl stir together the flour, baking powder, baking soda and salt. Toss the ghee in so it is coated in flour then, quickly using your fingers or a fork, cut the ghee into the flour until the texture resembles split peas.
  3. Stir in 1 cup of buttermilk until it just comes together into a dough. Turn out onto the counter top, gather up any dried bits and fold to incorporate. Pat out into a 1 inch thick piece, fold and repeat two more times. Pat out once more into a 1 inch thick piece. Use a 3 inch round cutter to punch out the biscuits, transferring them to the sheet tray as you go.
  4. Brush the tops of the biscuits with the remaining 2 tablespoons of buttermilk. Bake for 12 to 15 minutes, or until the tops are golden brown.
  5. To make the ghee-ravy: In a medium saute pan over medium heat, melt 2 tablespoons of ghee. Add the shallots and cook, stirring occasionally, for 5 minutes or until the edges begin to brown. Stir in the garlic and cook until aromatic, about 30 seconds.
  6. Melt in the rest of the ghee then sprinkle the flour in. Stir and cook for 2 minutes. Whisk in the milk, ½ cup at a time to prevent lumps, until all of it is incorporated. Allow it to come up to simmer, stirring occasionally, until it reaches the desired consistency. Stir in the vinegar, salt and freshly ground black pepper, to taste.

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