Gluten-free decadence fit for a king. Neptune would approve!
⏲️ Prep Time: 15 minutes ⏲️ Time: 25 minutes Serves: 8
2/3-cup heavy cream
Scant ½-cup milk
2- 100g Lindt 70% cacao chocolate bars
1 Tbsp. butter
3 Tablespoons Ocean’s Balance Kelp Purée
Butter and sugar for buttering the cake pan
Pre-heat oven to 340 degrees. Butter and sugar an 8" 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.
Serve with: A dollop of fresh, whipped cream.