CHOCOLATE COCA-COLA CAKE [Yields 2, 9-in. cake rounds]


INGREDIENTS 2 cups AP flour


2 cups granulated sugar 1 1/2 cups marshmallows 1/4 cup cocoa powder 1/2 cup or 1/4 lb butter 1/2 cup oil


1 cup Coca-Cola 1/2 tsp salt


1 tsp baking soda 1/2 cup buttermilk 2 eggs


2 tsp vanilla METHOD


Sift together flour, salt and sugar into a bowl. Mean- while, in a heavy bottom sauce pan bring marshmal- low, cocoa, butter, oil and Coke to a boil, whisking until marshmallows are melted, then pour onto dry ingredi-


ents and whisk until smooth


Dissolve baking soda in the buttermilk then whisk into the batter. Whisk in the eggs and vanilla, stirring until smooth.


Divide into cake pans and bake at 325°F for approxi- mately 18 to 22 minutes, until just set.


[Milk Chocolate Caramel Ganache] INGREDIENTS


2 cups granulated sugar 1 1/2 qt heavy cream 1 tsp salt


4 lbs milk chocolate, chopped 1/2 lb butter, room temp


METHOD


Caramelize the sugar in a heavy bottom sauce pan over


medium heat until it has turned liquid and is a nice golden amber brown. Add the cream, and bring to a simmer, cooking until the sugar has turned liquid again; then add the salt and pour over the milk chocolate that is in an awaiting bowl. Let the mixture rest 5 min- utes to allow chocolate to melt, then whisk until smooth. Finish by whisking in the butter until it is melted and has been incorporated. Let sit at room temperature until ready to use.


PHOTO BY SARA KRAUS


Executive Chef Dean Dupuis Picán


Oakland, CA


BACON ICE CREAM WITH RUGBROD BROWNIE


INGREDIENTS [Bacon Ice Cream] 24 oz whole milk 16 oz heavy cream 10 oz granulated sugar 1 tsp vanilla extract 1 oz corn starch 1 gram xanthan gum 3 strips of Daly’s apple wood bacon


1/2 tsp kosher salt 10 cage free eggs, yolks only


METHOD


Place parchment paper on sheet tray and lay out bacon. Cook bacon in oven at 350°F until browned and slightly crisp, leave on tray and set aside to cool to room tem- perature. In mixing bowl add half the sugar (5 oz), egg yolks, corn starch, vanilla extract and salt and whisk. Set aside. Put milk, heavy cream and


remaining sugar in pot on medium heat. Cook until liquid bubbles around edges of pot. Temper 1/2 the hot


liquid into hot egg mixture, whisking continuously. Temper egg/cream mix-


ture back into remaining cream in pot. Put on low heat and cook until mixture just starts to boil and thicken. Make sure to whisk con- stantly. Whisk in xanthan gum.


Strain the base into another container and add bacon. Place in ice bath to cool. Leave bacon in base over night. Remove bacon and process in ice cream maker according to manu- facturer’s directions.


[Rugbrod Brownie] 4 oz Cordillera chocolate pistoles


2 Tbsp espresso ground coffee


1/4 lb butter, unsalted, cubed


5 cage free eggs 1 cup sugar 1 cup brown sugar, unpacked


1/3 cup cocoa powder


1/8 tsp cayenne pepper 1/4 tsp cinnamon 1 1/2 cups pastry flour 1/2 tsp vanilla extract 3/4 cup The Bruery’s Rugbrod Ale


1 cup Callebaut chocolate chips


METHOD Sift flour and cocoa pow-


der, set aside. Over double boiler, melt butter, espresso powder and chocolate pistoles.


When melted, add beer, and then cool to room tem- perature. In mixer, whip eggs and both sugars until pale and thick.


Add dry ingredients and melted chocolate mix alter- nately, on low speed. Stir in vanilla and chocolate chips. Pour into floured pan and bake at 350°F for 30 to 35 minutes, turning pan after 15 minutes. Remove from oven and cool at room temperature.


PHOTO BY NICOLE CALDWELL ASSEMBLY When firm, cut into


squares and top with bacon ice cream. Top ice cream with sel gris.


Executive Chef Greg Daniels & Sous Chef Mike Wegrzyn Haven Gastropub


Old Towne Orange, CA


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