Dark Chocolate Paté Cake from The Fernwood Inn
This cake is gluten-free. Bon Appetit!
A featured recipe in the August 2021 Victoria & Circle Tour Art Calendar:
You will need:
- 250 gm dark chocolate (60% Callebaut)
- 28 gm unsalted butter,
- 375 ml white granulated sugar.
- Whipped cream, fresh fruit and your favourite jam or jelly (to top)
Butter an 8’’x 8’’ baking dish and line the bottom with parchment paper.
Assemble your ingredients: 250 gm dark chocolate (60% Callebaut), chopped; 28 gm unsalted butter, diced; 375 ml white granulated sugar.
Prepare a double boiler by placing a glass or steel bowl over a pot of simmering water.
Combine chocolate and butter in a bowl and melt over the double boiler. Set aside to keep warm and melted.
In another bowl whisk eggs and sugar over heat till the volume has tripled and the mixture is light and airy.
Very gently fold the chocolate into the eggs with a spatula, being careful to retain the air whisked into the eggs.
Pour the mixture into the prepared pan and bake on the middle rack of your oven at 350°F.
The cake is done when a crust has formed on the top and a skewer inserted into the centre is removed clean and dry.
Cool completely in the pan.
Remove by turning out onto a cutting board. Portion into even squares and then cut on the bias for an attractive triangle shape.
Serve with whipped cream, fresh fruit and your favourite jam or jelly melted in the microwave for a quick sauce.
- Chef James Wolfe, The Fernwood Inn, 1302 Gladstone Ave, Victoria, (250) 412-2001, https://fernwoodinn.com/
Mike Colwill and a close group of family & friends have poured love into the Inn since buying it in 2007. With Open Mic Thursdays, local art on the walls, and an eclectic neighbourhood, the Inn “is a true neighbourhood gathering place. Any given night we could be full of young families, college students, Belfry play goers and sports teams with everyone enjoying each other's company!”
This recipe is showcased in our Timeline art calendar. Our calendars are designed to represent local chefs and creatives in their region. You can support these local chefs and restaurants by making this recipe, visiting their restaurant, and purchasing an art calendar to proudly display local creatives in your home