Here is a fantastic easy dessert that was absolutely loved by Jp and guests.  It takes a classic chocolate buttermilk cake and adds some blackberry for tartness and some ricotta sorbet for creaminess.  This is a great summer recipe when the berries are growing wild on the vines.  No need to make super sweet frosting for this recipe, let the sorbets be the refreshing ingredients in the dish.  Here is the recipe I hope you enjoy it!

Buttermilk Chocolate Cake
1 3/4 cup ap flour
2 cups of sugar
3/4 cup of cocoa powder
2 tsp of baking soda
1 tsp of baking powder
1 tsp of salt
1 cup of buttermilk
1/2 cup of vegetable oil
2 eggs room temp
1 tsp of vanilla
1 cup of coffee

Blackberry sorbet
2 pints of blackberries
2 1/3 cup of water
2 cups of sugar
1 lemon juiced

Ricotta Sorbet

415g milk
135g trimoline inverted sugar
110g sugar
50g glucose
335 ricotta drained
85g creme fraiche
10g lemon juice
6g salt

Blackberry sauce
2 cups of blackberries
1/4 cup of water
1/2 cup sugar
2 1/2 tsp of agar

1 cup of blackberries, powdered sugar, and basil leaves to garnish

For the buttermilk cake,

Preheat oven to 350 degrees.  Spray either a half sheet pan or a rectangular baking pan.  Mix the dry ingredients in a stand mixer.  Then in a separate bowl mix all the wet ingredients.  With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 30-35 minutes, until just done.  Take out and allow to cool to room temperature

For the blackberry sorbet,

Place water, berries, and sugar in a pot.  Bring to a boil and cook for 5 minutes.  Then cool slightly and place in a blender and  Puree until smooth, add the lemon juice, strain into a bowl then chill until completely cold.  Place in your ice cream maker according to their instructions.  Place  in an air tight container and place in the freezer 

For the blackberry sauce,

Put all the ingredients in a small sauce pot except for the agar.  Bring to a boil  and cook for 10-12  minutes until the black berries start to break down.  Using a hand blender puree the sauce and strain.  Then pour the sauce back into the pot and add the agar.  Cook for 3 minutes and then pour gel into a half sheet pan or baking dish.  Place in the refrigerator until the agar has set.  Then take a knife and cut the set gel into sections.  Place it all into a vita mix and puree until smooth.  Pour into a squeeze bottle and set aside until ready to use.

For the Ricotta Ice Cream,

In a small sauce pot heat milk over medium heat then add in the sugar, trimoline, glucose, until dissolved.  Then pour the milk into a blender with ricotta and creme fraiche and puree until smooth.  Strain through a strainer into a bowl with an ice bath.  Add lemon juice and salt to season.  Cool completely then pour into your ice cream maker and use according to your ice makers directions.  When done place in a air tight container in the freezer until ready to use.  

To finish,

Using a round cookie cutter cut out rounds of cake.  Place them on a plate and dust them with powdered sugar.  Then add dots of the berry sauce, along with slices of blackberries.  Add the sorbets one on top and one next to the cake.  Finish with some tiny basil or mint leaves.  Serve and enjoy!

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