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About the Dish

4 pats Butter
2 tablespoons Granulated Sugar
1.5 ounces Semi-Sweet Chocolate
1 tablespoon Beautiful Briny Pocketful of Starlight Vanilla Sugar
1 each Eggs
1/2 cup Whipping Cream
4 teaspoon PeachDish Spiced Cinnamon Sugar
2 tablespoons Chocolate Shavings
Per Serving
Calories 655
Total Fat 52 g
Saturated Fat 30 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 8 g
Cholesterol 206 mg
Sodium 108 mg
Total Carbohydrates 42 g
Dietary Fiber 0 g
Sugar 41 g
Protein 6 g
Kathleen McDaniel

Kathleen McDaniel is the executive pastry chef for the Indigo Road restaurant group in Alpharetta, Georgia. She prepared dessert for the Georgia Grown Dinner in the James Beard House in NYC in the summer of 2016. Before her work with Indigo Road, Kathleen was the pastry chef at Murphy's in Atlanta.


Heat oven to 300° F. Place heavy cream in refrigerator to keep cool. In a small saucepan, combine butter and granulated sugar. Place over low heat, and cook while stirring until butter is melted and sugar is dissolved, 3-4 minutes.
Remove from heat, and add semi-sweet chocolate. Stir gently until chocolate is fully melted and everything is thoroughly combined.
Break egg into a small bowl. Add vanilla sugar, and stir until thoroughly combined.
Temper eggs into chocolate: Fold about 2 tablespoons melted chocolate into egg mixture. Mix together until blended, then add egg mixture into melted chocolate mixture and gently combine.
Grease baking dishes included in your kit with 1/4 teaspoon cooking oil. Place on a baking sheet. Divide cake batter between baking dishes.
Bake for until a toothpick or skewer inserted in the center of the cake comes out clean, 25-35 minutes.
While cakes are baking, make whipped cream: Place 1 bag (2 teaspoons) Spiced Cinnamon Sugar in each jar of cream. Place lids on snugly.
Shake the jars vigorously. You should hear and feel cream sloshing back and forth in the jar when you shake. In 2-5 minutes, when the sound and feel changes and there is less sloshing, open the jar to check the whip. It should be a softly whipped cream, about the texture of yogurt. You may enjoy the whipped cream just like this, or recover and shake an additional 1-2 minutes for a firmer whip – but be careful not to shake it too much, or you’ll end up with butter.
Unmold the cakes, and top each with whipped cream and chocolate shavings. Enjoy!