BY: PHOTOS: SKIP BOLEN

Delicious Innovation

Chef Scott Snodgrass of One Restaurant creates a menu that shows his skill in combining flavors.

Appetizers
Grilled shrimp salad with mixed Asian greens dressed in a satsuma-sesame vinaigrette and topped with crumbled goat cheese

EntrÉe
Coq au vin with savory bread pudding, sautéed green beans and baby carrots, served with grilled chicken and fennel seed sausage

Dessert
Swiss chocolate cake with fresh whipped cream and berries


Swiss Chocolate Cake with Fresh Whipped Cream and Berries
1/2 lb. unsalted butter
Flour
1 cup Swiss Couverture chocolate
1/2 cup brandy
5 whole eggs
5 egg yolks
1/2 cup sugar
Whipped cream
Berries, in season

Melt butter in a double boiler. Use a little of the melted butter to grease a small cake pan and then dust in flour. Set aside. 

Add chocolate and brandy to double boiler and stir until chocolate is melted. While doing this, put whole eggs, egg yolks and sugar in a stand-up mixer and beat until mixture has doubled in volume, then add to chocolate mixture. Mix only until incorporated into eggs, then pour into greased cake pan. Bake at 450 degrees Fahrenheit until cake has almost doubled in size; about 12 to 14 minutes. (Times will vary depending on the oven. It’s alright to leave this cake a little “raw” in the middle as done in the restaurant.)
Serves 8 to 10.  a

One Restaurant, 8132 Hampson St., 301-9061