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This recipe is from Maui Chef Anton Haines, who has honed his culinary arts at several island restaurants. He describes his food as “simple dishes with a modern twist.” This cake can be made ahead of time and frozen until the day of serving. Slightly adapted.
Milk Chocolate Almond Cake with Dates
Makes 8-10 servings 6 ounces butter, regular or European style
9 ounces fine-quality milk chocolate (Callebaut or Ghirardelli)
3 whole eggs
3 egg yolks
2/3 cup brown sugar
1⁄2 teaspoon salt
1 cup Medjool dates
2 cups almond flour (ultrafine ground almond)
3/4 cup chopped almonds
Powdered sugar (optional)
8 ounces crème fraiche Preheat oven to 325°F. Roughly chop chocolate, combine with butter and melt in double boiler and set aside. In a separate bowl, beat whole eggs and yolks with sugar and salt until light in color and double in volume. Rough-chop dates and reserve.
Carefully fold cooled chocolate into egg mixture. Fold in dates, almond flour and chopped almonds until just incorporated. Pour into greased springform pan. Bake approximately 45 minutes. Cake should be moist when done. Cool before removing from pan. If you choose, sprinkle powdered sugar over top of cake. Then slice and serve with a heaping spoonful of crème fraiche. “Chef Sarmiento’s philosophy is straightforward: support the small farmers and agriculture in the islands when creating exciting, innovative menu items,” says Maui Menu Magazine of Chef Geno.