HOT CHOCOLATE S’MORE CAKE with Blackberry Purée & Rosemary-Black Pepper White Chocolate

HOT CHOCOLATE S’MORE CAKE with Blackberry Purée & Rosemary-Black Pepper White Chocolate

HOT CHOCOLATE S’MORE CAKE with Blackberry Purée & Rosemary-Black Pepper White Chocolate

HOT CHOCOLATE S'MORE CAKE

HOT CHOCOLATE S’MORE CAKE with Blackberry Purée & Rosemary-Black Pepper White Chocolate

Course cake
Servings 12

Ingredients
  

  • 12 each Sysco Classic Hot Chocolate S’more Cake
  • 36 each fresh blackberries

Blackberry Purée

  • 2 cups fresh blackberries
  • 1/3 cup Sysco Classic granulated sugar
  • 2 tablespoons Sysco Natural lemon juice

Rosemary-Black Pepper White Chocolate Shards

  • 1 cup Sysco Classic white chocolate chips
  • 1 teaspoon Imperial Fresh rosemary, chopped
  • ¼ teaspoon Imperial/McCormick cracked black peppercorns

Instructions
 

  • Blackberry Purée: Cook blackberries, sugar and lemon juicein a sauté pan over medium-low heat until slightly thickened,about 5 minutes, stirring occasionally. Remove from heat;strain through fine-mesh strainer. Makes about 2 cups.
  • Rosemary-Black Pepper White Chocolate Shards: Heat whitechocolate, rosemary and pepper in a saucepan over a waterbath medium-low heat until most chocolate is melted, about3 minutes, stirring frequently with a rubber spatula; removefrom heat and stir until all chocolate is melted. Pour ontoSilpat™-lined sheet tray (or wax paper); cool completely.Break into 1-inch pieces. Makes about 36 pieces.

Notes

For serving, heat a Sysco Classic Hot Chocolate S’more Cake in microwave oven on high for 10 seconds or until heated through; toast marshmallow with a kitchen torch. Serve cake topped with a portion of each blackberry purée, rosemary-black pepper white chocolate shards, and blackberries.
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