Rodd Recipes | Rodd Hotels & Resorts

Mini Flourless Double Chocolate Cake

Make your own delicious treat to curb your sweet tooth cravings. Here’s Chef Jesse’s favourite chocolate cake recipe from David’s at Crowbush.

Ingredients:

1 cup unsalted butter, plus 2 small cubes for buttering muffin tins |  1 lb. dark chocolate, chopped | 1 1/3 cups white sugar | 2/3 cup unsweetened cocoa powder, plus 2 tbsp. for dusting muffin tins | 1/2 tsp salt | 6 lg. eggs, yolks separated from whites

Method:

  • Preheat the oven to 325 F. Grease muffin tins with cubes of butter as needed. Melt the chocolate and butter in a bowl over a double boiler; stirring frequently until smooth.
  • Gently stir in the sugar, cocoa powder and salt with wooden spoon until all of the lumps are gone. Remove from the heat and let cool for 2-3 minutes.
  • Beat the egg whites in bowl or mixer until they reach stiff peaks.
  • Stir the egg yolks into the cooled chocolate mixture.
  • Stir in about 1/3rd of the whipped egg whites into chocolate mixture then scrape the chocolate mixture into the remaining whipped egg whites and gently fold until combined.
  • Dust greased muffin tins with 2 tbsp. of cocoa powder as needed.
  • Pour into the prepared tins and bake 17-22 minutes or until batter in middle of cakes has set.
  • Let cool in the tins, 2-3 minutes, and then on a wire rack (the cake will deflate slightly).
  • Once cakes are cooled and on wire rack, place rack on sheet pan or other surface to catch chocolate drippings and pour 1-2 oz of chocolate ganache on each mini cake.

For Chocolate Ganache

Ingredients:

8 oz dark chocolate | 1 cup heavy cream | 1 tbsp Baileys Irish Cream

  • Bring cream and baileys to a hard simmer. Pour hot liquid into chopped chocolate and mix until smooth. Be sure to use ganache when still warm.

For a printable version of this recipe, click here.


Hollandaise Sauce

Make your own delicious brunch and be reminded of Sunday mornings at 1809 restaurant in Miramichi – or crank it up a notch and add fresh dill, reminiscent of our Lobster Eggs Benedict from David’s at Crowbush.

Prep Time:          20 minutes
Servings:             2 – 3

Ingredients:

4 egg yolks | 1 tbsp lemon juice | 1/2 cup melted butter | pinch of salt | pinch of cayenne pepper*

Method:

  • Add egg yolks, lemon juice, cayenne pepper & salt in glass or stainless steel or glass bowl and whisk vigorously (should look frothy).
  • Take your bowl containing your egg mixture and place it over a saucepan containing about 2 inches of lightly simmering water, but be careful, the bottom of the bowl should not touch the water.
  • Heat the mixture, whisking constantly, until egg mixture slightly thickens (30 seconds to 1 minute)
  • Remove your egg mixture from heat. Slowly and carefully whisk in melted butter until sauce is smooth and thickened (using either a whisk or immersion blender).
  • For dill hollandaise sauce, once sauce is completed, fold in 1/4 cup of chopped fresh dill per 500 ml of hollandaise sauce.

*Cayenne pepper can be substituted for 1 tsp of dijon mustard

For a printable version of this recipe, click here.