Directions

Special equipment:

a piping bag

For the ganache: In a saucepan over low heat, bring the heavy cream to a simmer, 5 to 7 minutes. In a blender or with an immersion blender, pour the warmed cream over the top of the chocolate chips in a bowl. Blend on low speed, adding the beet juice and cherry puree until the mixture is completely smooth. Let cool at room temperature.
For the crumble: Preheat the oven to 250 degrees F.
In a bowl, whisk together the flour, powdered milk and confectioners’ sugar. Mix in the melted butter until everything is mixed together and starting to clump. Crumble the mixture onto a parchment paper lined cookie sheet and spread out evenly. Bake for 20 minutes, then let cool down to room temperature.
For the gastrique: In a saucepan over medium-low heat, heat the dried cranberries, brandied cherry juice, sherry vinegar and 1/2 cup water until fully hydrated and hot, 15 to 20 minutes. Transfer to a blender and puree until smooth, adding the salt and xanthan gum as you mix.
For the meringue: In a stand mixer bowl, combine the egg whites, granulated sugar and salt. Place this over of a pot filled with water. Bring the water to a simmer so that the steam is heating the mixer bowl. Whisk continuously until the sugar and salt have dissolved completely into the whites, 5 to 7 minutes. (You can test this by rubbing the mixture between your fingers; if there’s nothing grainy, it is ready to go!) Attach the bowl to the mixer and whisk on medium-low speed until foamy, 3 to 4 minutes. Increase the speed gradually until you reach stiff peaks, 4 to 5 minutes. Lower the speed and add the vanilla and cream of tartar, mixing just enough to incorporate. Transfer the mixture to a piping bag using a rubber spatula and store in the refrigerator.
For the cake: Line a 9-by-13-inch baking dish with parchment paper and preheat the oven to 325 degrees F.
In a bowl, combine the flour, dark cocoa powder and baking soda and pass through a sifter if possible. Add the salt to the mixture and set aside.
In a stand mixer, cream the butter and granulated sugar together using the paddle attachment until the sugar has dissolved and there’s no graininess left. Add the eggs one at a time on low speed. Add the vanilla extract. One cup at a time, add the dry ingredients to the butter, sugar and egg mixture and mix until fully incorporated. Add the coffee and sauerkraut. At this point, try to avoid overmixing and stop as soon as everything is incorporated. Pour the batter into the prepared baking dish and bake, uncovered and rotating halfway through, for 30 minutes. Let cool to room temperature, then store in the refrigerator. Cover the cake with ganache and pipe on the meringue. Torch the meringue if desired. Serve with the gastrique on the side.

Cook’s Note

We use beet juice as a natural food coloring, but you can use artificial if it’s easier. If so, do not use 2 tablespoons; just use enough to gain the rich pink color.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

Recipe courtesy of Rye, Dallas, TX

Dark Chocolate Sauerkraut Cake

Ingredients

Ganache:

Crumble:

Cherry Gastrique:

Swiss Meringue:

Cake:

Directions

Special equipment:

Cook’s Note

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