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_Cake

Ingredients:

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

Instructions:

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.

Ingredients:

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

Instructions:

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.