The locavore chefs at Cuisine en Locale have cooked up a special recipe for Somerville Beat readers using local ingredients just in time for Valentine’s Day this weekend. And if you’re looking for something to pair it with, Booze Époque’s Heartbeet is the perfect accompaniment.
Flourless Taza Chocolate Cake
Nothing says Valentine’s Day like a luscious chocolate dessert, which is why we’re sharing our favorite recipe for flourless chocolate cake made with Somerville’s own Taza Chocolate.
4 oz. 70%-80% Taza baking chocolate
½ cup (1 stick) unsalted Cabot butter
¾ cup North Hadley Sugar Shack maple sugar
¼ teaspoon salt
3 large eggs
½ cup Equal Exchange unsweetened cocoa powder
1. Preheat oven to 375 degrees. Butter an 8-inch round cake pan. Line with parchment, then butter parchment.
2. In a bowl set over steaming hot water, melt chocolate with butter. Stir until smooth. Remove from heat.
3. Whisk salt and sugar into melted chocolate mixture. Add eggs one at a time, and stir well with a whisk. Sift cocoa powder over mixture, and stir gently to combine.
4. Pour batter into prepared pan. Bake in middle of the oven for about 25 minutes. A thin crust will form. Cool on a rack in the pan for five to 10 minutes before inverting onto serving plate and removing paper.
To Serve: Dust with additional cocoa powder, pile with freshly whipped High Lawn cream, top with a ganache glaze or devour as is.
Mexican Chocolate Variation: Add 1 teaspoon cinnamon, a ¼ teaspoon ground Guajillo chili pepper and a pinch of cayenne in with the salt and sugar.
Salt and Pepper Variation: Add ½ teaspoon Cubeb or long pepper in with the salt and sugar. Sprinkle with additional course Maine sea salt when serving. (You can sub black pepper for the Cubeb or long pepper—though they are worth seeking out.)
Spice Variation: Add 1 teaspoon of ground cardamom in with the salt and sugar.
P.S. Want to eat delicious local food without dirtying a dish? Join Cuisine en Locale for dinner nightly at 5 p.m. or sign up for the ONCE a Week meal share.