Hot cakes Britney Bardeleben is here to show
us the success and ecstasy of a mobile.
Smores cake, yeah. You even make this.
You've already been hard at work out since
we've been hearing is the mixing because
we didn't want our eggs to deflate.
Yes, So what we're doing is
we've got separated eggs.
We've got whites and the yolks.
I'm gonna have you just start
going to town on that, whip it as hard
as you can, whip it real good.
So we're gonna whip both of these
up to as much volume as we can get.
OK. Meanwhile, I've got melted equal
parts blend of our smoked chocolate
chips that we smoke in house,
which are apparently a fan fave.
Yes, even celebrities.
Love this right?
They do yes, and then it's a
blend of the smoked chocolate
chips and CEO chocolate locally.
Love they love Theo chocolate,
so we're what we're gonna do is just
bring all this together so I'm just
gonna crank this mixer up super high.
We're looking for a soft heat
perfect you're doing great I
might why you're getting close
does it have to be over hot water
while it does it does So what we
wanna do is bring the egg yolks
to a similar temperature as
the the melted chocolate.
After that you make mix in and they
don't separate exactly or what
could happen if if the this the
eggs are too cold is rather than
melting beautifully into the batter,
yeah the chocolate will like
turn into chocolate chips, which
not what we're going,
not what we're going for.
OK, what we're going to do is switch
to our paddle attachment here.
OK? And this is the cutest
and this is just egg,
egg yolks and sugar.
And then here it's egg whites
and sugar and salt.
So what we're gonna go ahead and do
is I'm going to take my towel and
wipe the bottom of this off and you
can just throw that in the sink.
Forever and we're gonna slowly add
our egg yolks to these egg whites.
You know what? There's some cooked on bits.
This happens in the the pastry kitchen too.
We just ignore it. OK, because
that is it is eggs.
So if it's over hot water,
it might cook a little. OK, exactly.
We're just gonna leave now.
We're gonna leave that out of there
and then that looks beautiful.
We're gonna slowly stream in our melted Theo,
70% chocolate and our house smoked.
Yeah, go ahead and let us
know what you think of that.
So first it's gonna write.
So Smokey, Smokey,
yes and so we actually often
make our guests taste a chocolate
chip before they order the cake.
Or if they say they want the cake,
we're like grates. Grape taste.
The chocolate chip first,
make sure it's for you.
It's not for everyone. I love it.
I I love to bring a jar just
like when I'm wine tasting.
Or yeah, they're fantastic and I
like the smokiness cause that kind
of brings out the smores exactly.
I'm gonna have you pass me a spatula.
While we don't want to include us,
yeah, go ahead and scrape well.
We don't necessarily want all
of the cookie egg bits we.
By the way,
I don't know if they told you this,
but I'm messiest. Ohh it's fine.
Chef around you should see
at least that it burns you.
Yes,
end of a thing I happened to
have done a few times here.
OK, so that looks great all right.
And what we're going to do is you see,
it's like the texture of a
thick chocolate pudding.
I'm just crank up the bed one more time.
Just make sure anymore because
I liked it
totally fair. That is your
prerogative as. How can you resist? I
mean, who doesn't like this spatula?
And by the way, as an adult,
I've realized like my favorite cooking tool,
you know you're an adult when you
have a favorite cooking tool,
exactly. It's the spatula.
Yes, 100%. I couldn't agree more.
OK, so now you're putting that
in a in a piping bag, yeah?
So I should have some scissors
somewhere over there.
Perfect, we got you. Thank you.
And then what we just do is
we just pipe these in these
little compostable cups here.
Ohh, I'd like that, yeah.
Compostable,
compostable also. Easily transferred
exactly, so that's just what we do.
We pipe it in these cups and then two order
they get popped into a super hot oven.
So when you come into hot cakes,
your cake is being baked fresh. Ohh,
so you're just waiting for the
customer to come in and say I want that
and you can bake in that thing, yes?
Oh yeah, they're baked stable.
They're fantastic.
OK, so a finished cake.
Yes it well Dome up when in the oven and
then the second it comes out of the oven.
It sinks and in the center.
Is this molten chocolate? Fantastic.
But where's the smores come in?
Enter the Marshmallow and Graham cracker.
Well, let me bring this
over for you. These are our
housemaid marshmallows, housemaid,
ground cropper crackers. Excuse me,
the Graham crackers are actually kind
of one of my favorite things that we I
know. I wanna eat that,
but I'm waiting.
I'd rather not for you,
so here's where it gets.
A little controversial. Are
you a golden brown or
burnt to a crisp person?
Definitely golden brown you do you all right.
Well I'm a burnt to a crisp I
like char I mean I don't want to
I don't want to light it on fire.
Glad we're talking about this controversy,
because actually today is national smores.
Day is national so day there
is a method to our madness.
Yeah hello right?
OK, so you got that there
got that there right here. We've got
some Bluebird vanilla bean ice cream.
Our friends at Bluebird make our
ice creams for us and they are that
looks so lovely and delicious.
So first, what we're going to do is
this is our dark chocolate sauce this.
Just gets what is happening here.
I'm just so magic is happening.
Oh my God a nice scoop.
Ooh look how pretty that is
our Bluebird ice cream.
And then. We're right on top.
That is beautiful you go and
that is how you serve this at hot cake.
That is how we serve it hot.
More about hot cakes.
So I'm gonna grab a spoon
because I I need to try this.
Yeah I mean this quality control
you see yes so tell us more
about hotcakes and call ourselves
a molten chocolate cakery.
I'm the head pastry chef.
We have several different
varieties of our molten cake.
We have a vegan and gluten
free version which is really,
it's actually my favorite
cake that we serve and I am
not vegan or gluten free.
But we also have all sorts of
other desserts we have our.
More cookies that I brought with me
today. I said those look.
So yeah, so those also
include our smoked chocolate chips.
A little bit of gram flour.
We stuff the cookie with
marshmallows so that way when you
tear into it, it's all gooey.
And then we top the cookie before
it goes in the oven with a full
size square of Theo milk chocolate.
OK, what other flavors do you have?
Because I'm in love with this and
I want to try the gluten free, but
we have a peanut butter cup version,
so it's this our our master
cake is our dark decadence.
It's basically. This cake,
but using all Theo chocolate.
No smoked chocolate,
so we have a peanut butter cup version
that has a little bit of house made
peanut butter syrup in the middle.
We have a strawberry version that
one's really fantastic and then
we have a monthly special that we
alter or we change every month.
Right now it's a BlackBerry Lavender 1
and that's actually our most popular.
Oh my
gosh, we also have creme brulee and Berry
cobbler and a full page something for
something for everyone.
Milkshake milkshakes.
You're in Ballard, where in
Ballard are you? We're in Ballard
Ave. We also have a shop in Capitol Hill,
OK, the where the B&O used to
be so that that location is just
destined to be desserts. But
in Ballard, specifically, if I'm going
to come to your place later today,
if so, one might do that, right?
What should one do that should we're gonna be
on Ballard Ave? Where right next
door to Skull and across the street
from salt and straw? Oh my gosh.
Well, this is delicious.
Thank you so much.
Thank you for sharing this.
I'm not gonna attempt to make this home,
I'm just coming down.
Please do, we'd love to have you.