Chocolate Sea Buckthorn Recipe

Melt Chocolate and Butter

In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt over a double boiler or in the microwave in 30-second intervals until smooth. Stir to combine and set aside to cool slightly.

Mix Sugars and Eggs

In a separate bowl, whisk together the granulated sugar and eggs until the mixture is pale and fluffy. Add the vanilla extract and mix well.

Combine Mixtures

Slowly add the melted chocolate mixture to the egg mixture, stirring continuously until combined.

Add Dry Ingredients

Sift in the all-purpose flour and sea salt. Gently fold the mixture until no flour is visible.

Bake

Preheat the oven to 180°C (350°F). Pour the batter into a greased and lined 8-inch square baking pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely in the pan.

Cook Sea Buckthorn

In a saucepan, combine the fresh sea buckthorn berries, granulated sugar, and water. Bring to a boil over medium heat, then reduce the heat and simmer for about 10 minutes until the berries have softened.

Blend and Strain

Remove from heat and let cool slightly. Blend the mixture until smooth, then strain through a fine mesh sieve to remove seeds and skins.

Finish Sauce

Stir in the lemon juice for brightness. Set aside to cool completely.

Cut the Chocolate Cake

Once the chocolate base has cooled, cut it into squares or rectangles for serving.

Plate the Dessert

Place a piece of chocolate cake on each plate and drizzle with sea buckthorn sauce.

Garnish

Top with fresh sea buckthorn berries and mint leaves for a pop of color and freshness.