Ok you may be thinking, “Garlic and dessert, are you crazy?” Because of the transformation that black garlic takes on, the balsamic and molasses undertones, allows for this ingredient to add that wow factor to typical desserts.
1 lb of good semi-sweet chocolate, chopped
8 ounces unsalted butter, cubed
12 eggs, separated
¾ cup of granulated sugar
¼ cup of Grand Marnier or brandy
5 cloves of Obis One black garlic
½ cup of polenta or corn meal
Preheat oven to 300 degrees Fahrenheit and butter/grease a 9”x13” pan and line it with parchment paper or use a spring form mold.
Over medium high heat boil the black garlic with the Grand Marnier or brandy until soft (approximately 3-5 minutes). If alcohol over evaporates add a TBSP at a time to keep original ¼ cup. Once the garlic is softened press the black garlic through a mesh strainer to get a smooth puree; add the puree back to the liquor and stir and cool. Over a lightly simmering double boiler, melt the chocolate and butter, stirring occasionally. Once melted remove and let the mixture cool slightly.
With a stand mixer or hand mixer beat the yolks with ½ cup of sugar for approximately 5 minutes until light, fluffy, and creamy, set aside. In another bowl beat the egg whites to stiff peaks with the remaining ¼ cup of sugar. Fold the egg yolk mixture into the chocolate mixture until almost combined. Next fold in the egg white mixture, again until almost combined. Finally pour in the liquor and garlic mixture and sprinkle the polenta/corn meal over the surface of the batter and fold until well combined.
Pour batter into baking dish and bake, uncovered, for 1-1.5 hours, checking the cake with a tooth pick every 10 minutes after the first hour. Let the cake cool in the pan before serving. Sprinkle with some confectioner sugar and serve with some blackberries.