Who doesn't like chocolate cake....?

Last week we swooned over the artery hardening brown butter shortbread. So this week it seems only right that we should counter that with something healthy. Only my mind went "What could I possibly do to brown butter to make it more life-threatening….?" ??

Heavy cream, full-fat milk, and half a dozen egg yolks. Brown butter ice cream is the result. So here it is, paired with my favorite chocolate cake. That gouge you see in the top of the ice cream, that’s quality control in action.

If you’re tempted down the ice cream path, avoid ultra-pasteurized cream. The heat treatment trashes the flavor. Seek out the real stuff at your nearest organic grocer and you won’t be sorry.

The cake is gluten-free, but is still really moist and light. And yes, decoration isn’t my strong point, I’m OK with that. The trick to a really chocolatey chocolate cake is espresso powder. Add a teaspoon to the mix for the grown-ups. But probably something you’ll regret if you’re baking for a four year old’s birthday party….

Definitely not the easiest thing to take to the office and share. To be honest, I’ve never tried. But for the right bunch of new co-workers, I’m sure I could find a way to make it happen.