Triple Layered Chocolate Tart with Raspberry Sorbet, Pistachio & Sea Salt

This was the final course to my 6-course Friendsgiving party for 3 people.

It sounds decadent and it is but it was not overwhelming! I totally got seconds!

Makes a 9-inch tart.


[100% organic]

For the Sorbet

  • 1 cup sugar
  • 1 cup water
  • 6 cups raspberries
  • 1 tsp lemon juice

Make simple syrup with the sugar and water.

Place the raspberries and lemon juice in a food processor and process until smooth. Strain through a fine-mesh chinois and discard the solids.

Whisk the simple syrup into the raspberry purée. Cover and refrigerate until cold, at least 1 hour.

Whisk the raspberry mixture to recombine. Freeze in an ice cream maker according to the manufacturer’s instructions.

For the Chocolate Tart

Chocolate Base

  • 250 g chocolate cookies, or similar
  • 60 g butter, melted

In a food processor, pulse the cookies into crumbs and press into an oiled/buttered tart pan. Place in fridge to set for at least 30 minutes.

Chocolate Filling

  • 250 g dark chocolate, at least 70% cocoa
  • 350 mL heavy cream (almost 1½ cups)
  • 75 g sugar
  • 2 TBS honey
  • 2 TBS rum

Place the cream, sugar, and honey in a saucepan over low heat and bring to a boil. Add rum then remove from heat.

Meanwhile, break the chocolate into a large heatproof bowl. Pour the cream mixture over the chocolate pieces and whisk until smooth. Allow to cool to 86°F.

Pour the chocolate filling over the cookie crumb base and return to the fridge to set for at least 2 hours.

Chocolate Glaze

  • 63 g water
  • 88 g sugar
  • 63 mL heavy cream
  • 28 g cocoa powder
  • 1¼ gelatin leaves
  • 20 g dark chocolate, chopped

Pour the water and sugar into a saucepan and bring to a boil. Add the cream and cocoa and simmer for 5 minutes. While the sauce is simmering, bloom the gelatin into a bowl of cold, iced water then squeeze out any excess water when soft.

Remove the saucepan from the heat, whisk in the chocolate and bloomed gelatin and strain through a fine sieve. Leave to cool to about 86°F, stirring occasionally.

Carefully pour the cooled glaze over the tart and return to the fridge for at least 30 minutes.

For the Finish

  • Ground pistachio
  • Flakey sea salt


Slice tart with hot knife, quenelle sorbet over bed of ground pistachios. Garnish with crushed flakey sea salt.


Dark Chocolate Custard with Mint Chocolate Soil & Raspberry Coulis

This was the sixth course to my 6-course New Year’s Day Dinner party for 8 people.


[100% organic]

For the Chocolates

  • ¾ cup cream
  • ⅔ cup milk
  • ⅓ cup sugar
  • ⅓ cup dark cocoa powder
  • 4 yolks
  • 4 gelatin sheets

In iced water, bloom gelatin sheets. In a non-stick pot, warm the cream and milk together. Do not boil.

In a mixing bowl, whisk the yolks and sugar until light yellow. Then temper the eggs by pouring little by little of the warmed cream-milk mixture into the eggs, while whisking constantly. Pour all of the cream-milk into the bowl then using a rubber spatula, transfer egg-cream-mixture back into pot and bring to 178°F, stirring with the rubber spatula constantly.

Take pot off heat and using an immersion blender, blend in gelatin sheets and coco powder. Strain through a fine mesh strainer/chinois. Blend more and make sure to aerate it – there should be a lot of bubbles!

Pam spray the molds and pour into molds. Freeze immediately, approximately 4 hours.

Once frozen, remove from molds and place in fridge.

*Chef Jasmine Shimoda’s recipe.

For the Raspberry Coulis

  • ½ cup sugar, more or less to taste
  • 12 oz. packet frozen raspberries
  • ½ cup water

Combine sugar, frozen raspberries, and water in a saucepan. Bring to a boil over medium-high heat. Reduce heat to medium low; cook until sugar is dissolved, about 8 minutes.

Use a pastry brush dipped in water to brush down any sugar crystals on the side of the pan. Remove from heat; cool completely. Place mixture in a blender until smooth. Pass through a fine-mesh sieve, and discard seeds.

For the Mint Chocolate Soil

  • 1½ cups AP flour, sifted
  • ⅓ cup dark cocoa powder
  • ¼ tsp salt
  • ½ cup butter, softened
  • ½ cup sugar
  • ¼ cup brown sugar
  • 1 egg, cold
  • ½ tsp peppermint extract

In a mixing bowl, sift together flour, cocoa powder and salt. Set aside.

With a hand mixer, cream butter and sugars until pale and fluffy, approximately 5 minutes. Beat in egg until just combined. By hand, whisk in flour mixture until thoroughly combined. Then add in peppermint extract and blend.

Remove dough from bowl, make a ball, and then push into a large disc and wrap with plastic. Chill dough disc for 45 minutes.

Remove dough from plastic, roll dough out to an even thickness. Preheat your oven to 325°F.

Using cookie cutters, place cut dough onto a half sheet lined with SilPat or parchment paper with a 2-inch clearance around each one and the edge of sheet. Place sheet with cookies into freezer for 15 minutes before baking. Bake for 16 minutes.

Cool on wire rack for 10 minutes.

To make soil, food processor cookies.

For the Finish

  • Fresh raspberries
  • Mint sprigs


Carefully place chocolate custard onto plate. Drizzle coulis over custard. Place 3 fresh raspberries onto custard then sprinkle with mint chocolate soil and garnish with mint sprig.

Potted Chocolate Puddings

Every night in pâtissier, we have to come up with a recipe for the special and a recipe for the petite fours. Tonight, I made potted chocolate pudding glasses and a mixed berry crumble for one of the petite fours. The presentation for the pudding was very pretty and it caught everyone’s attention.

I knew that we had extra dark chocolate cookies from last class so I could use those for the “soil”. This recipe made 10 of these glasses.

  • ½  cup sugar
  • 6 TBS cornstarch
  • 4 TBS unsweetened cocoa powder
  • ¼ tsp salt
  • 2½ cups heavy cream
  • 2½ cups milk
  • 1 tsp vanilla extract
  • 12 oz. semisweet chocolate, chopped
  • 4 TBS butter, cut into small cubes
  • 27 dark chocolate cookies
  • Mint springs, for garnish

In a saucepan, combine the heavy cream, milk, and vanilla extract. Bring the mixture to a simmer. Whisk the sugar, cornstarch, cocoa powder, and salt together. When milk/cream mixture is simmering, pour dried ingredients into saucepan and whisk vigorously until mixture is thickened. Turn heat to low and cook for 5 minutes, to get rid of raw flour taste, while stirring constantly. Gently whisk in butter and chocolate pieces. Mix until combined well.

Ladle mixture into serving glasses. Process cookies until they look like “soil”. Sprinkle processed cookies over pudding and refrigerate.

For service: garnish with a nice mint sprig.

*Adapted from Handle the Heat.

Flourless Dark Chocolate Cake with Cocoa Butter Mousse & Raspberry Coulis

I am a sucker for chocolate anything, especially cake. I’m also a sucker for raspberries. Why do desserts take forever to make? But it was totally WORTH IT!!!! This is my first time making a chocolate cake all from scratch! I think the best part was the raspberry coulis! With no flour, it tastes really divine!!!

[100% organic]

For the Flourless Chocolate Cake

  • One 15 oz. can unseasoned black/kidney beans, drained & rinsed
  • 1 TBS ground coffee
  • 1 TBS vanilla extract
  • 6 TBS unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 6 TBS butter, softened
  • ¾ cup sugar
  • 3 eggs

For the White Chocolate Mousse

  • 3 oz. white chocolate, coarsely chopped
  • 1 cup heavy cream, chilled

For the Raspberry Coulis

  • ½ cup sugar, more or less to taste
  • 12 oz. packet frozen raspberries
  • ½ cup water

For the Garniture

  • Fresh raspberries
  • Powder sugar
  • Whipped cream

Day One: Preheat oven to 350ºF. Coat a 9-inch cake pan with cooking spray. Blend the beans, coffee, and vanilla until smooth. In a small bowl, combine the cocoa powder, baking powder, baking soda, and salt.

In another bowl, beat the butter and sugar for 1 minute with an electric mixer. Beat in the eggs for 2 minutes, or until very light and fluffy. Then beat in the bean mixture, just until combined. Beat in the cocoa mixture for 1 minute, until very smooth.

Pour batter into the prepared pan and bake for 35-40 minutes or until a toothpick comes out clean from the middle of the cake. Allow to cool completely on a wire rack. Refrigerating overnight before frosting and serving is highly recommended.

Day Two: Combine sugar, frozen raspberries, and water in a saucepan. Bring to a boil over medium-high heat. Reduce heat to medium low; cook until sugar is dissolved, about 8 minutes.

Use a pastry brush dipped in water to brush down any sugar crystals on the side of the pan. Remove from heat; cool completely. Place mixture in a blender until smooth. Pass through a fine-mesh sieve, and discard seeds.

Melt the white chocolate in a double boiler. Be careful not to get any water in the chocolate, or it could clump and harden. Cool to room temperature. With an electric mixer, whip the cream in a large mixing bowl until stiff peaks form. Working quickly, gently fold the melted chocolate into the cream and use immediately for the cake.


Dust with powder sugar, add the mousse with fresh raspberries on top, drizzle the raspberry coulis over the cake and decorate with extra whipped cream and fresh raspberries.

*Adapted from Judy in Her Natural Habitat: The Kitchen.

Lamingtons: Coconut Covered Chocolate Dipped Sponge Cake Cubes

That’s a lot of C’s in the title. I guess I’m in a sweet-tooth craze. When I saw these, I just knew I had to make them. And what better way to use more of that finely shredded coconut from the panko shrimp?; I was thinking in the back of my head of ways to use the remaining 10 cups of shredded coconut.

[100% organic]

Sponge Cake

  • 1½ AP flour
  • 1 cup sugar
  • 7 eggs
  • ⅓ cup unsalted butter, melted


  • 2 cups finely shredded coconut
  • 3¼ cups powder sugar
  • 1 cup cocoa powder
  • ½ cup butter, melted
  • ½ cup hot water

Preheat oven to 350ºF. Whisk eggs and sugar with an electric mixer for about 10 minutes until light and fluffy. Add the flour and fold through, then fold the third cup of melted butter. Line the base of a rectangular/square pan with parchment paper and pour the batter into the pan. Bake for 40-60 minutes. To check if the cake is ready, stick a metal skewer into the middle of the cake. If the skewer comes out clean, the cake is ready. Cool on a wire rack. Once cool, cut off all the edges and crusts. Cut roughly into cubes, whatever size you want them to be.

Whisk the icing sugar, cocoa powder and hot water together in a bowl then fold in the melted butter. Dip all sides of the sponge cubes into the chocolate mixture and then toss the cubes through the shredded coconut to cover. Allow to harden on a wire rack, then refrigerate to fully solidify.

*Adapted from Mowielicious.

Tiramisu Cups

This is my fourth tiramisu post and my own creation. I mashed up 60 lady fingers with 1 cup of dark coffee and ¼ cup coffee liqueur using a potato masher. I then scooped the lady fingers paste into the bottom of a glass and then topped with the mascarpone mixture. For a finishing touch, I stuck one lady finger into the center of the glass and then put them into the freezer.

After they are frozen, dust with some cocoa powder and let it sit for 2-3 minutes before eating with a spoon.

[100% organic]

Note: consuming raw or undercooked animal foods may increase your risk of contracting a food borne illness.