Sheana Davis Epicurian Connection

Recipes for Karina Davis
By Sheana Davis
Including Sonoma Valley Olive Oil Cake, Lava Cake, Fresh Fruit and Cream, Raspberry Sauce
and Chocolate Mudd Cake

Sonoma Valley Olive Oil Chocolate Cake
Created By Sheana Davis, The Epicurean Connection
Created by Sheana Davis, The Epicurean Connection

Yields 10 cups batter/ 36 muffins or 2 each 9x13 cakes

3 cups all purpose flour, sifted
2 cup white cornmeal, sifted, plus 1 teaspoon
2 cup granulated sugar
1 cup Scharffenberger unsweetened Cocoa powder, sifted
2 teaspoons baking soda, sifted
1 teaspoon sea salt, sifted
2 cups whole milk
1 cup olive oil, plus 1 teaspoon
2 teaspoons pure vanilla

½ cup chocolate chips,chopped

Preheat oven to 350 degrees.

Coat baking pan of choice evenly with 1 teaspoon olive oil and sprinkle with 1 teaspoon cornmeal.

In a large bowl, sift together the flour, cornmeal, sugar and cocoa and salt.
Gently mix in the milk, olive oil and vanilla and mix thoroughly. Spread into baking pan of choice. Bake in oven for 20-25 minutes or until an inserted toothpick removes clean.
Remove from oven and allow to cool for 10 minutes. Remove from pan and place on serving dish. Sprinkle with chocolate chips, drizzle with raspberry sauce and enjoy!

Raspberry Sauce
Created by Sheana Davis, The Epicurean Connection

Yields 2 cups
1 cup raspberries, fresh or frozen
½ cup granulated white sugar
1 cup water
Heat all ingredients over low flame and allow to simmer for 15 minutes or until sauce thickens. Remove from heat and allow to cool. Drizzle over Chocolate Olive Oil Cake and enjoy!

Fresh Fruit with Whipped Cream
Created by Sheana Davis & Karina Davis

Yields 4-6 servings

1 cup fresh strawberries, washed, stems removed and cut in half
1 cup fresh raspberries
1 cup fresh blueberries
1 cup fruit of choice (apples, oranges, bananas, mango, etc.

Combine all ingredients in a large serving bowl. Dollop with fresh whipped cream and enjoy!

Whipped Cream
Created by Sheana & Karina Davis

Yields 2 cups

1 cup whipping cream
2 tablespoons granulated sugar
¼ teaspoon vanilla extract

Place liquid whip cream in a large mixing bowl and mix with electric hand mixer until thick. Sprinkle in sugar and vanilla and hand fold in. Serve over fresh fruit and enjoy!

Lava Cake
Yields: 12 cupcake lava cakes
Created by Sheana Davis, The Epicurean Connection

Cake Batter
7 ounce bar Dark Semi Sweet Chocolate
8 Tablespoons sweet butter
2 tsp vanilla extract
4 whole eggs, room temperature
1/2 cup cake flour sifter
1/8 tsp salt
1/8 tsp cream of tartar
1/3 cup granulated sugar

Chocolate Lava filling
4 ounces dark semi sweet chocolate, chopped
4 ounces heavy cream
1tablespoon butter

Preheat oven to 375.

Butter and flour non stick muffin tins or use individual ramekins.

Cake centers:
1. Chop dark semi sweet chocolate into small pieces. Heat heavy cream and pour over chocolate. Whisk in butter and thoroughly mix. Place in a stainless steel or glass bowl and store in refrigerator. Whisk every 3-5 minutes until the mixture is thick and evenly mixed. Mix a minimum 4 times.

2. Chop the dark semi-sweet chocolate into pieces. Place into a metal bowl, add butter. Melt over a simmering waterbath. Remove from heat.

3. Add vanilla extract and (3) egg yolks. Whisk together until chocolate mixture is smooth.

4. Add sifted cake flour and gently incorporate into chocolate mixture.

5. Place egg whites in a clean metal bowl. Add in salt and cream of tartar. Using a whisk, whip eggs until they form soft peaks. Continue to whisk slowly while adding in the sugar.

6. Carefully fold in 1/3 of the egg whites into the chocolate mixture. Then fold in the next 1/3 of the egg whites and finally the last 1/3 egg whites.

7. Gently pour batter into appropriate containers. Place a teaspoon of lava filling into the center of each cake.

8. Place in oven and bake for 12-15 minutes or until cake has risen. Remove from oven and allow to cool for 5 minutes.

9. While cake is cooling, drizzle 2 tablespoons raspberry sauce on each plate. Gently unmold cakes onto plates and serve immediately.

Chocolate Mud Cake
Created by Sheana Davis & Karina Davis
1997

1 box cake mix, prepared according to directions

½ cup gummy worms
¼ cup chocolate sprinkles
½ cup chocolate chip cookies, crumbled
½ cup marshmallow cream or marshmallows
½ cup caramel sauce
1 cup chocolate syrup

Prepare cake and allow to cool.
In a new washed planter or small clear glass bowl, layer all ingredients starting with cake crumbles, sprinkles, chocolate chip cookies, marshmallow cream, caramel sauce and chocolate syrup. The more layers the better! Garnish with gummy worms and enjoy!

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Recipes for Karina Davis