ChocoRosemary Bliss—Dessert for 6
ChocoRosemary Bliss is a decadent Italian-French dessert featuring rich chocolate and aromatic rosemary. This luxurious treat combines smooth, velvety chocolate ganache infused with fragrant rosemary, creating a unique and indulgent flavor experience perfect for satisfying any sweet tooth.
Meal Type
Dessert
Cuisine
Italian French Fusion
Servings
6
Food Stars
Chocolate, rosemary
Health
Variations
Diets
Variations
Do This With That Stuff
- Preheat the oven to 350 degrees F (175 degrees C)
- Line an 8-inch round cake pan with parchment paper
- In a large bowl, combine 200g chopped dark chocolate and 1/2 cup heavy cream
- Heat the mixture in a double boiler or heatproof bowl over a saucepan of simmering water, stirring occasionally until smooth
- Remove from heat and let cool slightly
- In a medium bowl, cream together 1/4 cup unsalted butter and 1/4 cup granulated sugar using a whisk until light and fluffy
- Add 3 large egg yolks, one at a time, whisking well after each addition
- Stir in 1 tsp vanilla extract and 1 tbsp finely chopped fresh rosemary
- Fold the cooled chocolate mixture into the butter mixture until well combined
- In a small bowl, whisk together 1 cup all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt
- Gradually fold the flour mixture into the chocolate mixture until just combined
- In another medium bowl, whisk the egg whites to stiff peaks using a clean whisk
- Gently fold the egg whites into the batter in three additions, being careful not to deflate them too much
- Pour the batter into the prepared cake pan and smooth the top with a rubber spatula
- Bake for about 30-35 minutes or until a toothpick inserted in center comes out clean
- Remove from oven and let cool in pan for about 10 minutes before transferring to cooling rack to cool completely
- For ganache: In a double boiler or heatproof bowl over simmering water, combine 100g chopped dark chocolate and 1/2 cup heavy cream; stir occasionally until smooth
- Remove from heat and let cool slightly before spreading evenly over cooled cake with rubber spatula
- Garnish with fresh rosemary sprigs before serving
Obvious and Not So Obvious Variations and Pairings
☕ Bitter
- Increase dark chocolate to 250g
- Use 70% dark chocolate for ganache
- Add 1/2 tsp instant espresso powder to batter
- Decrease granulated sugar to 1/8 cup
🧂 Salty
- Increase salt to 1/2 tsp
- Add 1/4 tsp sea salt flakes for garnish
- Replace unsalted butter with salted butter
🍋 Sour
- Add 1 tbsp lemon juice
- Add 1/4 cup sour cream
- Replace 1/2 cup heavy cream with 1/2 cup buttermilk in cake batter
🌶️ Spicy
- Add 1/2 tsp ground cinnamon
- Add 1/4 tsp ground nutmeg
- Add 1/4 tsp cayenne pepper
- Increase fresh rosemary to 2 tbsp
🍬 Sweet
- Increase granulated sugar to 1/2 cup
- Add 1/4 cup honey
- Add 1 tsp orange zest
- Replace dark chocolate with milk chocolate for ganache
🍄 Umami
- Add 1 tbsp soy sauce to chocolate mixture
- Add 1/4 cup grated Parmesan cheese to flour mixture
- Replace 1/4 cup granulated sugar with 1/4 cup brown sugar
🍸 Alcoholic
- Chianti: The fruity notes and acidity complement the rich chocolate flavors
- Tawny Port: Its nutty and caramel undertones enhance the dark chocolate and rosemary components
- Sauternes: The sweetness and honeyed flavors balance the intensity of the dark chocolate and herbal notes
🥤 Non Alcoholic
- Sparkling Water with Lemon: The acidity and effervescence cleanse the palate between bites of the rich dessert
- Cold Brew Coffee: The bold, smooth flavor complements the dark chocolate and rosemary in the cake
- Peach Iced Tea: The fruity sweetness balances the richness of the chocolate and adds a refreshing contrast
🥓 Keto
- Replace granulated sugar with 1/4 cup erythritol
- Replace all-purpose flour with 1 cup almond flour
- Use 85% dark chocolate for both the cake and ganache
🍆 Mediterranean
- Replace heavy cream with 1/2 cup Greek yogurt
- Replace unsalted butter with 1/4 cup olive oil
- Replace granulated sugar with 1/4 cup honey
- Replace all-purpose flour with 1 cup almond flour
- Add 1/4 cup chopped pistachios for garnish
🥑 Paleo
- Replace granulated sugar with 1/4 cup honey
- Replace all-purpose flour with 1 cup almond flour
- Replace baking powder with 1/2 tsp paleo-friendly baking powder (e.g. grain-free/gluten-free)
- Remove unsalted butter and use 1/4 cup coconut oil, softened
🐟 Pescatarian
- No changes needed.
🌱 Vegan
- Replace heavy cream with 1/2 cup coconut cream
- Replace 1/4 cup unsalted butter with 1/4 cup vegan butter
- Replace 3 large eggs with 3 tbsp ground flaxseed mixed with 9 tbsp water
- Replace heavy cream for ganache with 1/2 cup coconut cream
🥦 Vegetarian
- No changes needed
🥩 Whole30
- Remove granulated sugar
- Replace all-purpose flour with 1 cup almond flour
- Replace 1/2 cup heavy cream with 1/2 cup coconut cream (for chocolate mixture)
- Replace 1/4 cup unsalted butter with 1/4 cup ghee
- Replace 1/2 cup heavy cream with 1/2 cup coconut cream (for ganache)
- Remove vanilla extract
🧠 Brain Health
- Replace granulated sugar with 1/4 cup honey
- Replace all-purpose flour with 1 cup almond flour
- Add 1/4 cup ground flaxseed
- Add 1/2 cup chopped walnuts
- Replace heavy cream with 1/2 cup coconut milk for cake and ganache
🌾 Celiac Disease
- Replace all-purpose flour with 1 cup gluten-free all-purpose flour
- Ensure dark chocolate is gluten-free
💩 Crohns Disease
- Replace all-purpose flour with almond flour
- Replace granulated sugar with a sugar substitute like erythritol or stevia
- Replace heavy cream with lactose-free heavy cream or coconut cream
- Remove rosemary garnish
🩸 Diabetes
- Replace granulated sugar with 1/4 cup erythritol
- Use 85% dark chocolate for both 200g and 100g amounts
- Replace all-purpose flour with 1 cup almond flour
- Replace 1/2 cup heavy cream in ganache with 1/2 cup unsweetened almond milk
🍞 Gluten Intolerance
- Replace 1 cup all-purpose flour with 1 cup gluten-free all-purpose flour
- Add 1/2 tsp xanthan gum
🫀 Heart Disease
- Replace 200g dark chocolate with 200g unsweetened dark chocolate
- Replace 1/2 cup heavy cream with 1/2 cup low-fat milk
- Replace 1/4 cup unsalted butter with 1/4 cup olive oil
- Replace 1/4 cup granulated sugar with 1/4 cup erythritol or stevia
- Replace 100g dark chocolate for ganache with 100g unsweetened dark chocolate
- Replace 1/2 cup heavy cream for ganache with 1/2 cup low-fat milk
❤️ Heart Health
- Replace 200g dark chocolate with 200g 70% dark chocolate
- Replace 100g dark chocolate for ganache with 100g 70% dark chocolate
- Replace 1/2 cup heavy cream with 1/2 cup low-fat milk
- Replace 1/2 cup heavy cream for ganache with 1/2 cup low-fat milk
- Replace 1/4 cup unsalted butter with 1/4 cup olive oil
- Decrease granulated sugar to 2 tbsp
- Increase fresh rosemary to 2 tbsp, finely chopped
🧂 High Blood Pressure
- Replace granulated sugar with 1/4 cup erythritol
- Replace 1/2 cup heavy cream with 1/2 cup low-fat milk in the cake mixture
- Replace 1/2 cup heavy cream with 1/2 cup low-fat milk in the ganache
- Decrease salt to 1/8 tsp
🍔 High Cholesterol
- Replace heavy cream with 1/2 cup skim milk
- Replace unsalted butter with 1/4 cup applesauce
- Decrease granulated sugar to 2 tbsp
- Replace 3 large eggs with 6 egg whites
- Replace all-purpose flour with 1 cup whole wheat flour
- Replace ganache heavy cream with 1/2 cup skim milk
🦠 Immune System
- Replace granulated sugar with 1/4 cup honey
- Replace all-purpose flour with 1 cup almond flour
- Add 1/2 cup chopped walnuts
- Add 1/2 cup chopped almonds
- Add 1 tsp grated ginger
- Increase fresh rosemary to 2 tbsp, finely chopped
🚽 Irritable Bowel Syndrome
- Replace all-purpose flour with 1 cup gluten-free flour blend
- Replace granulated sugar with 1/4 cup maple syrup
- Replace heavy cream with 1/2 cup lactose-free heavy cream for the cake and 1/2 cup lactose-free heavy cream for the ganache
- Replace butter with 1/4 cup coconut oil, softened
💧 Kidney Disease
- Replace dark chocolate with 200g kidney-friendly chocolate
- Replace 1/2 cup heavy cream with 1/2 cup unsweetened almond milk
- Replace 1/4 cup granulated sugar with 1/4 cup erythritol
- Replace all-purpose flour with 1 cup almond flour
- Omit baking powder
- Omit salt
- Replace 100g dark chocolate for ganache with 100g kidney-friendly chocolate
- Replace 1/2 cup heavy cream for ganache with 1/2 cup unsweetened almond milk
🐄 Lactose Intolerance
- Replace 1/2 cup heavy cream with 1/2 cup lactose-free heavy cream
- Replace 1/4 cup unsalted butter with 1/4 cup lactose-free margarine
- Replace 1/2 cup heavy cream for ganache with 1/2 cup lactose-free heavy cream
🍺 Liver Disease
- Replace granulated sugar with 1/4 cup erythritol
- Replace 1/2 cup heavy cream in cake with 1/2 cup low-fat milk
- Replace 1/4 cup unsalted butter with 1/4 cup unsweetened applesauce
- Replace all-purpose flour with 1 cup whole wheat flour
- Replace 200g dark chocolate in cake with 200g unsweetened dark chocolate
- Replace 100g dark chocolate in ganache with 100g unsweetened dark chocolate
- Replace 1/2 cup heavy cream in ganache with 1/2 cup low-fat milk
🤰 Pregnancy
- Replace dark chocolate with milk chocolate
- Replace heavy cream with low-fat milk
- Decrease granulated sugar to 1/8 cup
Beti’s Reflections
On a recent culinary adventure through the heart of Italy and France, I stumbled upon a dessert that truly captured the essence of both cuisines. It was in a quaint little patisserie where I first laid eyes on the ChocoRosemary Bliss, an Italian-French dessert that had me swooning at first bite. This luxurious treat is perfect for serving up to six people and will surely impress your guests with its unique flavor combination.
The ChocoRosemary Bliss recipe is not your average chocolate cake. This dark chocolate rosemary cake is infused with aromatic rosemary, creating an unforgettable flavor experience for dessert lovers. However, if you have any dietary restrictions or health conditions, please consult with your healthcare professional before indulging in this rich and decadent treat.
The magic of this French Italian dessert lies in its ingredients: 200g dark chocolate, chopped; 1/2 cup heavy cream; 1/4 cup unsalted butter, softened; 1/4 cup granulated sugar; 3 large eggs, separated; 1 tsp vanilla extract; 1 tbsp fresh rosemary, finely chopped; 1 cup all-purpose flour; 1/2 tsp baking powder; 1/4 tsp salt; and for the ganache: 100g dark chocolate and 1/2 cup heavy cream. The fresh rosemary garnish adds an elegant touch to this buttery dark chocolate cake. Each ingredient plays a crucial role in creating the perfect balance between sweet and savory flavors in this homemade ganache-topped masterpiece.
To create your own ChocoRosemary Bliss, start by preheating your oven to 350 degrees F (175 degrees C) and lining an 8-inch round cake pan with parchment paper. In a large bowl, combine the chopped dark chocolate and heavy cream before heating it over simmering water until smooth. Once cooled slightly, cream together the unsalted butter and granulated sugar, then add the egg yolks, vanilla extract, and finely chopped fresh rosemary. Fold the cooled chocolate mixture into the butter mixture before gradually folding in the flour mixture. In a separate bowl, whisk the egg whites to stiff peaks and gently fold them into the batter. Pour the batter into your prepared cake pan and bake for 30-35 minutes or until a toothpick comes out clean. Once cooled, spread your dark chocolate ganache over the cake and garnish with fresh rosemary sprigs.
In conclusion, this ChocoRosemary Bliss recipe is an elegant dinner party dessert that will leave your guests in awe of your baking prowess. The combination of rich dark chocolate and aromatic rosemary creates a unique chocolate cake flavor that is truly unforgettable. So go ahead, indulge in this luxurious Italian-French dessert and let your taste buds be transported to a world of sweet and savory bliss!
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