Devil’S Food Cake, Roasted Cherries, Mascarpone Cream

1. 1

   For pudding:

2. 2

   In a pot bring to boil the milk, cream, and sugar. Pour the hot mix over the egg yolks and whisk. Put the egg mix back into the pot and cook until 85u00b0C; stir constantly with a rubber spatula. Once cooked pour over the chocolate; mix together until chocolate is completely combined. Chill mix down to 45u00b0C; whisk in the butter until completely combined. Pour chocolate pudding into ramekins and put in refrigerator to chill.

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   For cake:

4. 4

   Mix cocoa powder and warm water; stir until smooth texture. Sift dry ingredients and put in a Kitchen Aid with paddle attachment. Add oil, eggs, and vanilla while mixing at medium speed. Add the cocoa powder mix and buttermilk; mix just until combined. Pour mix into sheet pan and bake at 300u00b0F for about 15-20 minutes.

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   For cream:

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   Put all ingredients into a bowl in Kitchen Aid with whisk attachment; whisk until thick cream.

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   For cherries:

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   Lay cherries in a sheet pan. Pour raw sugar over the cherries and mix. Put in the oven at 250u00b0F for 7-9 minutes.

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   For tapioca:

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    Bring to water to boil; pour in the tapioca. Stir occasionally so tapioca doesn't stick to the bottom of the pot. Once tapioca becomes translucent, strain; mix with cherry puree and sugar. Store tapioca mixture in refrigerator and let rest for 2 hours.

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    To Serve:

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    Create pudding bed on plate. Cut pieces of the devil's food cake and place on top of the pudding. Put a little of the cherry tapioca on the side and put a few pieces of the roasted cherries. Garnish with a dollop of the mascarpone cream.

* Per serving · 4 servings · Values may vary.