Chocolate Fudge Cake with Strawberry Salsa and Candied Flowers
  • For Cake:
  • 113g unsalted butter
  • 22g cocoa powder
  • 113g hot water
  • 121g all-purpose flour
  • 200g sugar
  • 3g (1/4 teaspoon) baking soda
  • 2g (1/2 teaspoon) kosher salt
  • 56g buttermilk
  • 1 large egg
  • 3g (1 teaspoon) vanilla extract (make your own)
  • For Fresh Berry Salsa:
  • 1½ cups (200g) cut strawberries
  • 1 cup (123g) raspberries
  • ¼ cup (54g) brown sugar
  • zest of 1 lime
  • 2 teaspoons fresh lime juice
  • 1 tablespoon tequila (optional)
  • 5 large mint leaves, chiffonade
  • ⅛-1/4 teaspoon dried pepper flakes (this is optional and you can use as much or as little as you like)
  • For Lavender Ice Cream:
  • 1 batch ice cream (see link in blog post above to make your own)
  • 2 tablespoons fresh or dried edible lavender (steep the flowers in the heavy cream for about 30+ minutes)
  • For Sugared Edible Flowers:
  • 8-16 edible flowers*
  • 1 teaspoon egg white**
  • ¼ cup white sugar
  1. To make the cakes: Preheat oven to 325°F. Generously butter eight 4-ounce ramekins and dust with cocoa powder.
  2. Melt the butter; stir in the cocoa powder and hot water.
  3. In a large bowl, whisk together the flour, sugar, soda and vanilla. Pour the melted cocoa over the flour mixture and whisk to combine. Add the buttermilk, egg and vanilla, mixing well. Pour the batter into the prepared ramekins, filling no more than half way.
  4. Bake for about 15-20 minutes or until the sides are set, the top is domed, but the center is still slightly soft. Allow to cool a couple minutes, then invert onto the plate (if you are ready to serve) or a parchment covered baking sheet. You can reheat the cakes just before you serve or leave them at room temperature.
  5. To make the salsa: Mix all the ingredients together in a bowl and allow to sit until all the sugar has dissolved. You can make this several hours ahead.
  6. To sugar the flowers: Gently paint the egg white onto the petals of the flower, using your finger or a clean, kitchen-only, paint brush. Dust with sugar. Allow to dry for about 2 hours.
  7. To form the ice cream into a quenelle see my instagram video. You can set the quenelles onto a frozen pan, lined with a sheet of parchment, hours before serving, so plating is faster and the ice cream won't melt as you assemble.
*pansies and violas grown without pesticides can often be found at co-ops and some grocery stores where you find herbs
**this will not be cooked, so you have to be okay eating raw egg, which is really fine for most people (elderly and babies should avoid) or you can use a pasteurized egg white product
Recipe by ZoëBakes | eat dessert first at