Renee of Will Frolic for Food had a wonderful idea to celebrate spring with an edible flower virtual potluck. Check the collection of recipes on her site; there are so many wonderful sweet and savory takes that all include edible flowers in some delicious way. To celebrate all these milestones in my life, I made a flourless chocolate cake that’s infused with orange blossom water. Orange blossom water is one of the most delicate floral flavors to work with, and it is delicious! Since the flourless chocolate cake has a deep dark chocolate flavor, I’ve balanced it with lightly sweetened whipped cream flavored with orange blossom water. And of course, since it was a celebratory occasion, champagne and strawberries in a sweet sauce seemed very fitting! 5 from 1 review The pectin in the strawberries will help thicken the champagne sauce. I prefer serving cakes with fresh cream immediately, or the fresh cream starts to fall apart. For this reason, this cake is best put together right before serving. 8 oz/230 unsalted butter cubed at room temperature, plus extra to grease the pan 8 large eggs, cold 1 lb/455 g bittersweet or semisweet chocolate chopped or chips (55 to 70% cacao) 2 Tbsp orange blossom water For the Orange Blossom Whipped Cream 1 cup/240 ml heavy whipping cream 2 tsp orange blossom water 2 Tbsp sugar For The Strawberry Champagne Sauce 1 1/2 cups/360 ml champagne 2 cups/about 400 g strawberries, hulled and diced 2 Tbsp sugar a few extra fresh strawberries, halved for garnishing For the Orange Blossom Whipped Cream For the Strawberry Champagne Sauce To Serve swedishcavegirl.blogspot.com
Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
Δ
