This is one of the most experimental recipes I’ve ever attempted. Most of you are probably thinking the “garlic” in the title is a typo, but nope: three cloves of sweet, salty, pungent black garlic went into the batter.
This month was my first time participating in the Paleo Pen Pals ingredient swap, and what a delicious whirlwind it was! The premise is simple. Paleo bloggers swap a specialty ingredient (more specifically, real food with a regional emphasis) and post the recipe they create that features it. One of the founders, dear Brittanie of Three Diets. One Dinner. was abandoned by her pen pal this month and was up for grabs, so I stepped in with only a few days left in the month.
Britannie sent a sultry doozie of an ingredient from Savory Spice Shop in Austin, TX: fermented Korean black garlic! And instead of doing a savory dish like any sane person, I challenged myself to create a dessert recipe and I’m so glad I did. The cocoa, espresso and garlic is a flavor pairing you won’t have tried before, but I think the key is to use the garlic to deepen the flavor, not define it.
One note about the sifting: it’s optional, of course, but every time I sift I’m left with a teaspoon of nasty grit in the bottom of the sieve that I know would have gone into the batter otherwise, so…now I sift. Every time.