Fudge Cakes with Jasmine Tea Whipped Cream
This sensual dessert--adapted from Nicole Krasinski, chef-owner of State Bird Provisions in San Francisco--offers intriguing flavor combinations and textures that range from cloudlike to crunchy. Krasinski tops her cakes with a tasty fennel-hazelnut granola; for simplicity, we've used toasted hazelnuts. For her recipe, see sunset.com/granolarecipe.
This Story Originally Appeared On sunset.com
Gallery
Credit:
Erin Kunkel; Styling: Christine Wolheim
Recipe Summary
Ingredients
Directions
Chef's Notes
Total time: 2 hours plus overnight for cognac prunes
Source
State Bird Provisions, San Francisco
Nutrition Facts
Per Serving:
663 calories; calories from fat 60%; protein 5.1g; fat 45g; saturated fat 27g; carbohydrates 55g; fiber 1.5g; sodium 268mg; cholesterol 194mg.