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Chocolate Brownie Cake with Mango

This chocolate cake is elevated to sublime with the addition of umami-rich miso, tangy mango, and sweet berries.


Chocolate Brownie:
1 C all-purpose flour
1/2 C cocoa
1 tsp. baking powder
1/4 tsp. salt
3/4 C canola oil
1 1/2 C sugar
2 tsp. vanilla
3 eggs plus one yolk
Chocolate-Miso Frosting:
3/4 C chocolate chips
2 Tbsp. cocoa powder
2 Tbsp. canola oil
2 tsp. miso paste
1 Tbsp. corn syrup
1/8 tsp. sea salt
Fruit Garnish:
3 mangoes, peeled and sliced
1 C blackberries
Edible flowers and micro herbs


Preheat oven to 350 degrees F.
Combine flour, cocoa, baking powder, and salt. In another bowl, whisk oil, sugar, vanilla, and eggs. Blend both mixtures together and pour into a greased baking pan.
Bake for 25 minutes. Cool brownies while making frosting.
In a sauce pan, combine chocolate chips, cocoa powder, oil, miso, corn syrup, and salt. Heat over a medium flame until just melted. Whisk until smooth.
Pour miso frosting over cooled brownie and smooth to the edges. Decorate with fruit and flowers.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.