Recipes & Housekeeping Tips

12 oz bittersweet chocolate

½ pound sweet butter

6 jumbo eggs, room temp

in a double boiler melt butter and chocolate below 120 degrees

whisk eggs whole until ribbons

mix chocolate butter and eggs

add 1 ½ tsp vanilla or liqueur

grease and flour springform pan

pre-heat oven to 400 – 425

set springform pan in a larger dish of hot water up to the level of batter

bake 12 – 15 minutes, 

reduce heat to 350 – 375

bake 5 – 10 minutes

allow to cool until batter retracts from sides of pan

ganache

½ pound dark chocolate

melt with ½ cup whipping cream until pudding texture

allow to cool, spread

Soak raw cashews overnight, rinse

Add equal volume clean water, blenderize

Chill – dairy-free cream

2 oz. cold coconut milk

6 oz. cold coconut juice

juice of 1 lemon

squirt of agave syrop

8 oz hard ice

blenderize to smooth

Serve cold