CHOCOLATE ROSEMARY CAKE
6 large sprigs of fresh rosemary
1 large egg
1/2 cup of superfine sugar
1 cup unsalted butter, cut into small pieces
11 ounces 60-70 % cacao, finely chopped
5 large eggs, separated
3 Tbsp granulated sugar
1/4 cup all-purpose flour
1 tsp baking powder
Preheat oven to 275° with two racks in the center. In 4 cup glass measuring cup melt butter and chocolate in microwave on low power for 1minute intervals – stirring after every minute. If your mixture is too warm; put it on ice to cool down and stir regularly. Set mixture aside to cool.
Separate eggs. Put egg whites in larger bowl to add later.
Lightly beat egg yolks and stir into cooled chocolate mixture. Add granulated sugar, flour, and baking powder to chocolate mixture and stir to combine.
Whisk egg whites just until soft peaks form. Stir one-third of egg whites into chocolate mixture to lighten it. Fold chocolate mixture into remaining egg whites, just until combined.
Pour batter onto baking sheet – about 1 inch thick.
Bake for 25 minutes.
Transfer cake to wire rack and let sit 5 minutes. Unmold.
When finished with ganache (see below) make little round cakes with cookie cutter.
To serve, place cake on serving plate. Pour warm ganache over and top with second and then third cake layer, drizzling each with ganache. Repeat to make multiple servings. Garnish with whipped cream.
9 ounces 60-70 % cacao, finely chopped
1 cup heavy cream
2 tbsp fresh rosemary needles
Place chocolate in medium, heat-proof bowl. Warm cream with rosemary in small saucepan over low heat and bring just to boil. Let sit for 5 minutes. Strain cream over chocolate. Cover bowl tightly with foil; let sit about 5 minutes. Stir to melt all chocolate.