Smores Cake With Blackberry Purée & Rosemary-Black Pepper White Chocolate

Directions Print

Blackberry Purée

1. Cook blackberries, sugar and lemon juice
   in a sauté pan over medium-low heat until slightly thickened, about 5 minutes, stirring occasionally. Remove from heat; strain through fine-mesh strainer. Makes about 2 cups.

Rosemary-Black Pepper White Chocolate Shards

1. Heat white chocolate, rosemary and pepper in a saucepan over a water bath medium-low heat until most chocolate is melted, about 3 minutes, stirring frequently with a rubber spatula; remove from heat and stir until all chocolate is melted. Pour onto Silpat-lined sheet tray (or wax paper); cool completely. Break into 1-inch pieces. Makes about 36 pieces.

To Serve

1. Heat a Sysco Classic Hot Chocolate S’more Cake in microwave oven on high 10 seconds or until heated through; toast marshmallow with a kitchen torch. Serve cake topped with a portion of each blackberry purée, rosemary-black pepper white chocolate shards and blackberries.