Flourless Chocolate Kelp Cake
2/3-cup heavy cream
Scant ½-cup milk
2-100g bars Lindt 70% cacao chocolate bars
1 Tablespoon butter
3 Tablespoons Ocean’s Balance Kelp Purée
A bit of butter and sugar for buttering the pan
Preheat oven to 340 degrees. Butter and sugar an 8" round cake pan. While still in the wrappers, break up the chocolate bars into small pieces, then open the wrapping. Heat the cream and milk over low heat. Pour the chocolate pieces into the warm cream/milk mixture and melt slowly, stirring constantly, until smooth. When the chocolate is melted and smooth, stir in the butter. Remove from heat and let cool. Beat in the egg by hand. Stir in the kelp purée. Pour the mixture into the buttered and sugared pan. Bake for 25 minutes, until the mixture is set on the top but still a bit jiggly. Cool and refrigerate for 3 hours.