The richness of fudge cake gets balance from sweet, icy sorbet and refreshing strawberries.
2 T simple syrup
1 T hibiscus crystals, pulverized to powder
1 chocolate fudge cake, 8x8-inch sliced into four pieces
2 C chocolate ganache
1 C Markon First Crop Strawberries, chopped
2 C strawberry sorbet
Edible petals and micro greens for garnish
Place cake strips on wire rack. Pour ganache over cake to coat all. Allow to set.
Brush one side of plate with simple syrup; douse with hibiscus powder and shake powder off rest of plate.
Arrange one slice of cake on empty area of plate. Garnish plate with strawberries and edible flowers. Top with quenelle of sorbet; sift more hibiscus powder to garnish and serve.
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.