Leoda’s Kitchen Pie Shop
Chocolate Goat Cheese Tart
Yield: 1 nine-inch pie, or 6 five-inch tarts | Prep time: 25–35 minutes, plus, cooling time
- 1 prebaked pie shell or tart shells, cooled to room temp
- 7 oz. milk
- 7 oz. cream
- 2 Tbsp. sugar
- pinch of salt
- 2.5 oz. goat cheese
- 9 oz. milk chocolate
- 6 oz. MKEC 65% dark chocolate
- 1 tsp. gelatin (bloomed in 1 Tbsp. water)
Combine chocolates in a bowl and set aside. Bring milk and cream to a simmer. Combine sugar and eggs. Add a little hot milk to the egg-sugar mixture and whisk to temper. Pour in the remaining milk-cream mixture and cook until thick. Add gelatin and stir until melted. Remove from heat and use a hand blender to mix in the goat cheese. Add chocolate to the mix and blend until chocolate is melted and combined. Portion into the pie shell(s) and refrigerate till cool. Top the pie(s) with marshmallow fluff, and toast it with a culinary torch.
1-2-3 Chocolate Mousse
Yield: 8-10 servings | Prep time: 30 minutes
- 9 oz. MKEC 65% dark chocolate
- 9 oz. heavy cream
- 10 ½ oz. whipped cream
- Taro and/or sweet potato chips, to garnish
Heat heavy cream to boiling, being careful not to scorch. Place chocolate into a medium-sized, heatproof bowl. Pour hot cream over chocolate and stir until smooth. Cool to room temperature. Fold in whipped cream. Refrigerate overnight. To serve, scoop or pipe mousse into a bowl. Drizzle with Haleakala Creamery Goat Milk Caramel. Sprinkle with black Hawaiian lava salt and place chips around mousse.
Pūlehu, an Italian Grill
Chocolate Almond Olive Oil Cake
Yield: 1 nine-inch cake | Prep time: one hour
- 4 oz. extra virgin olive oil
- 2 oz. unsweetened cocoa powder
- 3 oz. warm water
- 1 tsp. vanilla extract
- 9 ½ oz. almond meal (fine)
- 1 tsp. baking soda
- 6 ½ oz. granulated sugar
- 4 oz. eggs (about 2 eggs)
- 1 oz. MKEC 65% dark milk chocolate, coarsely chopped
Preheat oven to 350º. Place sugar into a food processor and pulse to fine granules. In a separate bowl, combine water and cocoa powder and mix well. In another bowl, combine almond flour, baking soda, and salt and stir to mix well. In a stand mixer with a paddle attachment, combine the oil and eggs on first speed for one minute. Add sugar slowly until combined, stopping to scrape sides of bowl once. Add cocoa powder water mixture to egg mixture, blending well, scraping the sides of the bowl. Add almond-flour mixture in two parts with the MKEC, folding in with a spatula. Pour into a prepared baking pan, or a silicone mold and bake for 45 minutes, or until center is set. Cool in pan and unmold. Slice into portions and serve with your favorite locally produced gelato or ice cream.
Flourless Chocolate Mousse Cake
Yield: 1 eight-inch cake | Prep time: 1½ hours
- 30 oz. granulated sugar
- (reserve 3 oz. sugar for meringue)
- 5½ oz. egg whites
- 3 oz. egg yolks
- 5 oz. MKEC 65% dark chocolate
- 4 oz. unsalted butter
- 1 tsp. vanilla extract
- 1½ Tbsp. cornstarch
- ½ tsp. salt
Preheat oven to 320º. With a stand mixer, whip egg yolks, sugar, and vanilla extract until fluffy (about 5 minutes), scraping sides once. While yolks are whipping, melt butter over low heat; do not overheat or it will separate. Place chocolate into a metal bowl over a low-heat water bath and melt the chocolate slowly. Prepare Italian meringue by placing remaining sugar and egg whites into a bowl and whip with a stand mixer to stiff peaks. Add cornstarch to the egg yolk mixture and whip until well incorporated, scraping the sides. Off the heat, quickly fold egg yolk mixture into the warm, melted chocolate. Using a whisk, add the melted butter to chocolate mix. Add a few tablespoons of meringue to lighten the chocolate mix, then, gently fold in remaining meringue.
Pour into prepared baking pan (with removable sides) or silicone cake mold and bake for 18 minutes in a convection oven, or 23–25 minutes in a conventional oven.
Cool in refrigerator 6 hours or overnight. Cut with a knife blade that’s been dipped in hot water for a clean slice. Serve with your favorite sauce or ice cream.