Slice open this delicate cake to reveal an eruption of fresh orange. Raspberry and basil burst through the white chocolate to create heaven in a mouthful. Indulge in the perfect blend of tart and sweet.
Ingredients for the Cake
4 ounces (113.4g) white baking chocolate
½ cup (70.97g) butter, unsalted
1 cup (125g) powdered sugar
3 whole eggs
1 egg yolk
6 tablespoons (53.23g) all-purpose gluten free flour
1 teaspoon (2.95g) of xanthum gum
1/32 teaspoon (1 smidgen, .09g) of ground cardamom
1/2 teaspoon (2.3g) orange zest
1 vanilla bean
Olive oil pan spray
Ingredients for the Sauce
1/3 teaspoon (1g) fresh basil, chiffonade
6oz (170g) raspberries
1 tablespoon (13.7g) granulated sugar
Microwave Safe bowl
To make a seed free sauce, strain with a fine mesh strainer after removing the sauce from the stove.
Use infused butter or sugar in the cake. Use infused sugar or alcohol tincture in the sauce.
Preheat oven to 400°F.
Mix flour and xanthum gum in a small bowl and set aside.
In a microwave safe bowl, heat butter and chocolate for 1 minute and 20 seconds. Whisk to melt fully.
Add orange zest, vanilla, cardamom to the butter/chocolate mixture and whisk until fully dispersed. Add powdered sugar and whisk, add eggs and yolk, whisk until it is homogenous and just pulled together, add flour/xanthum gum mixture and whisk until combined.
Spray the ramekins with the pan spray. Do not miss any spots. Pour the batter in the ramekins and bake for 12-15 minutes; the tops will be golden brown when finished.
While the cake is baking, add raspberries, sugar, and basil to a small saucepan whisk to combine. Cook on medium heat until the berries are broken down and a bubbly sauce has formed. Remove from heat and set aside.
Remove the cake from the oven, invert onto a plate to remove the ramekin. Top with the raspberry sauce and garnish with a scoop of vanilla bean ice cream, basil leaves and a glass of prosecco. Enjoy!