Flourless Chocolate Kelp Cake

 

Gluten-free decadence fit for a king.  Neptune would approve!

 
 
flourless chocolate cake.jpg
 

⏲️  Prep Time: 15 minutes ⏲️ Time: 25 minutes  Serves: 8  

 

Ingredients

2/3-cup heavy cream

Scant ½-cup milk

2- 100g Lindt 70% cacao chocolate bars

1 Tbsp. butter

1 egg

3 Tablespoons Ocean’s Balance Kelp Purée

Butter and sugar for buttering the cake pan

 

Directions

Step 1

Pre-heat oven to 340 degrees. Butter and sugar an 8" cake pan. 

Step 2

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. 

Step 3

When the chocolate is melted and smooth, stir in the butter. Remove from heat and let cool. 

Step 4

Beat in the egg by hand. Stir in the kelp purée.

Step 5 

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. 

Sea Fudge

 

Trust us: this sweet and savory dessert is like nothing you've ever tasted before.

 
 
 

⏲️  Cooking Time: 20 minutes    Makes:  32 pieces of fudge  

Ingredients

1-1/3 cups of sugar

8 oz. mascarpone cream

7 Tbsp. Lyle's Golden Syrup

2 heaping  Tbsp. Ocean's Balance Kelp Purée

Directions

Step 1

Butter an 8"x8" pan.  Pour all the ingredients into a large sauce pan. Gently heat on low until the cream melts. 

Step 2

Once melted, raise heat to high and bring to a rolling boil.  Cover and boil for 3 minutes.  Remove the cover, and continue to cook for a few more minutes. To test whether the fudge is ready, drop a small amount into a cup of water. When this forms a soft ball, the fudge is ready. Remove from heat.   

Step 3

Beat the mixture by hand with a wooden spoon until it becomes quite thick, a bit grainy, and develops a sheen. This can take up to 10 minutes. 

Step 4

Pour the beaten fudge into the pan, spreading evenly and let sit for 30 minutes.  Score with a knife and allow it to set.  Store in an airtight container.

 

Great with: Black tea, whole milk or red wine :)