We love receiving your requests for recipes from your favourite restaurants in Alberta, but we weren’t sure if we’d be able to help when Kris M wrote:
“Would you be able to find a certain recipe? My partner and I loved a restaurant in Calgary called Il Sogno. It closed a few years back, but we were OBSESSED with their carrot cake. If it was socially acceptable, we would have just gone for the carrot cake.”
We’re delighted to tell you that our sleuthing was successful! Many thanks to Il Sogno owner, Patricia Koyich, for the recipe, and to Il Sogno chef, Brian Diamond, who is now Executive Chef at Blink Restaurant, for recreating the cake for our photograph.
90 g soft butter
75 g brown sugar
70 g sugar
210 g carrots, puréed
1 cup flour
1 tsp baking powder
¼-½ tsp baking soda
1 tsp cinnamon
½ tsp ground ginger
32 g white chocolate, chopped small
125 g white chocolate
12 g butter
100 mL cream
¼ tsp salt
50 g sugar
- Cream butter and sugars together in a mixer.
- Add half of the carrot purée and 1 egg, stir then add the remaining purée and egg.
- Sift together all dry ingredients and add to the wet mixture slowly on low speed until combined.
- Fold in the white chocolate.
- Pour into 6 - 4oz ramekins/moulds that have been buttered inside and bake at 375º F in a shallow water bath for 45 minutes.
- Combine the chocolate and butter in a large bowl and set aside.
- Bring the cream and salt to a simmer, remove from heat and cover.
- In a medium pot, start melting the sugar on medium heat. When it begins to melt, stir with a whisk and cook until a deep amber colour.
- When the sugar has completely dissolved, slowly add the cream while whisking - be careful as there will be a lot of steam!
- When the cream has all been added, continue to cook for 1 minute then pour over top of the chocolate and butter, and whisk together until incorporated.