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  • 4 ounces bittersweet chocolate
  • 4 ounces semi-sweet chocolate
  • 1 cup unsalted butter
  • ½ cup cooked Geechie Boy grits
  • ¼ cup fresh corn
  • 4 whole eggs
  • 6 egg yolks
  • 2 cups 10x powdered sugar
  • 2 cups all-purpose flour
  1. Preheat oven to 400 degrees.
  2. Over double boiler melt chocolates with butter. Once melted, add cooked grits and fresh corn and continue mixing over double boiler until well incorporated. Remove from heat.
  3. In separate mixing bowl whisk eggs, egg yolks, and sugar until pale and frothy.
  4. Combine chocolate mixture with egg mixture and once incorporated, sift in flour and mix well.
  5. Fill greased ramekins with batter and bake at 400 degrees for 13 minutes.
  6. Remove from oven and allow cakes to rest for 5 minutes. Invert ramekins on plate to remove and serve.
  • from Chef Jon Cropf of The Drawing Room at the Vendue, Charleston, SC

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