Seaweed is not only the workhorse of a healthy ocean, but also the workhorse of the sea pantry! Each type has a different taste and texture.
I love that it’s packed with glutamates—the building blocks of umami— so it accentuates the flavor of anything, even desserts.
You’ll see it dried and packaged, but once you bring it home and start cooking with it, it will hydrate and take on a life of its own.
Here is a classic example of a sponge cake, but made with seaweed! The dulse has the esters of cocoa to bring in that yummy flavor of the cocoa powder. Fill this egg-rich chocolate roll with your favorite ice cream for a wholesome treat.
Makes 10 servings
- 8 large eggs, separated, at room temperature
- 3/4 cup sugar
- 1/3 cup sifted unsweetened cocoa, plus extra for dusting
- 3 tablespoons Ocean’s Balance Kelp Purée
- 3 tablespoons all-purpose flour
- 1 quart best-quality ice cream of choice, whipped soft for spreading
- 1/4 cup dulse seaweed, crumbled
- Position a rack in the middle of an oven and preheat the oven to 350 degrees F. Line an 11 ½” x 17” jelly roll pan with parchment paper.
- Combine the egg yolks and ½ cup of the sugar in the bowl of an electric mixer. Beat on high speed until thick and pale. Remove the bowl from the stand and with a rubber spatula, gently fold in the cocoa, flour, and kelp puree.
- In another electric mixer bowl, with clean beaters, beat the egg whites on low speed until foamy. When the whites are foamy, increase the speed and slowly add the remaining ¼ cup sugar, beating until soft peaks form. Using a rubber spatula, add ⅓ of the whites to the cocoa mixture. This will help the mixture stay fluffy. Stir until well-combined and the batter is lightened. Add in ⅓ more of the whites and carefully fold them into the batter. Finish with the remaining whites and fold them in until they are combined.
TIP: When beating the egg whites, start the mixer slowly, gradually increasing speed as the whites begin to foam. Add the sugar slowly so that you don’t weigh down the whites. When they are done they will be shiny and take the consistency of soft serve ice cream – not firmer.
- Spread the batter in the pan and smooth the top. Bake until the top looks and feels spongy, about 9 to 12 minutes. Remove from the oven and cool in the pan on a wire cooling rack.
- Run a knife around the cake’s edges to loosen it from the pan. Dust the top with cocoa. Place plastic wrap over the top to extend slightly beyond the pan edges. Place a baking sheet upside down on top and invert the pan. Lift off the pan and the paper.
- Spread the softened ice cream onto the cake leaving a one-inch border all around. Sprinkle the crushed dulse seaweed. With the help of the plastic wrap and starting from a long side, roll up to form a long, firm roll. Wrap it with the plastic wrap and then aluminum foil. Freeze for several hours or up to one month. To serve, unwrap and cut into slices. Serve with hot fudge sauce and your favorite ice cream – I love vanilla!