January 10, 2017

Flour-less chocolate espresso cake

Not much to say other than
it's SO hard not to eat the whole cake!

1 lb. semisweet chocolate (coarsely chopped)
1 lb. unsalted butter (diced)
1 cup freshly brewed espresso
1 cup brown sugar
8 eggs (beaten to blend)

1. Line bottom of a 9 inch diameter cake pan with 2 inch high sides 

    with parchment. Place all chocolate in large bowl.

2. Bring butter, espresso and sugar to boil in medium saucepan, 
    stirring to dissolve sugar.

3. Add chocolate; whisk until smooth and cool slightly.

4. Whip eggs till blended. Stir eggs into chocolate mixture until blended.
     (Do not whip)

5. Pour batter into prepared pans. Place cake pan in roasting pan.
    Pour enough hot water into roasting pan to come halfway

    up sides of cake pan.

6. Bake until center of cake is set and tester inserted into center 
    comes out with a few moist crumbs attached, about 45 minutes

7. Remove pans from water and chill cake overnight.

8. Cut around pan sides to loosen cake. Using oven mitts as aid, 
     hold pan bottom over low heat for 15 seconds, warming slightly 
     to release cake. Place platter over pan. Hold pan and platter 
     together tightly and invert. Lift off cake pan; peel off parchment 
     and dust top of each cake with cocoa powder. 

9. Cut cake into ten slices and garnish with fresh raspberries 

    and raspberry sauce.(raspberry sauce can be made by 
    simmering raspberries in a little butter or more easily 
    by microwaving raspberry jam/jelly)

Zestfully Let's Cultivate Food

January 3, 2017

Corporate Catering MENUS

Company catering menus  & prices can be viewed on the main website
www.LetsCultivateFood.com  under the  "Lettuce cater your company lunch" tab.

All company catering orders include:
Disposable plates, silverware wrapped in napkins,
any needed warming chaffing ware & little signage of the food items.
(Table clothes can be provided upon request.)

(gratuity is not included)