By J. Michael Bailey | October 13, 2018 3:19 p.m.
EDTDessert platers are an increasingly popular way to celebrate a meal.
But when it comes to a special occasion, how do you prepare a meal that has to be so decadent, so complex, so sophisticated, yet still delicious?
It’s no secret that when you’re in a rush, you have no time for dessert, and a dessert plater is an essential part of a special day.
And it’s all thanks to a recipe for a dessert dish that is made to order.
The dish is called the “soup de cassis” and is served with a special chocolate dessert that is baked at the table of the dapper chef.
“When I first heard about this dessert, I was like, ‘Holy cow, that’s a classic recipe for dessert,'” said David Hays, who has created and hosted cooking shows for more than 20 years.
“And I can’t believe how easy it is to make.”
For Hays’ cake-making, he had a very simple recipe for creating the perfect cake that would be easy to prepare and would have just enough sweetness to make it irresistible.
He wanted to make the cake a little bit more like the classic French cakes that are served at the Paris restaurant La La La.
To get the right balance of sweetness, he used cocoa powder to make a syrup.
“We used about six tablespoons of cocoa powder,” he said.
The syrup is then added to the cake, with the addition of the chocolate cake.
The result is a sweet cake that is as simple as can be.
“The cake is the star of the show,” Hays said.
To ensure that the cake has the perfect amount of creaminess, Hays added a dash of vanilla extract to it, along with a small dollop of sour cream.
He used a combination of dark chocolate and sugar, which he said is a little more intense.
He then used a small bowl to separate the cake and the chocolate.
The chocolate cake was then placed in a bowl, covered with plastic wrap and placed in the freezer for a few hours.
The cake was allowed to cool, then served.
It was a beautiful cake, Hates said, and the dessert was also the perfect accompaniment to the champagne cocktail.
“You have the chocolate with the chocolate sauce, and then the cake with the cake sauce, then the champagne,” he explained.
“I think you get a perfect combination of both.”