Katherine Clapner is back in Dallas, where her culinary career began more than 18 years ago. Then, she was pantry chef at Sam’s Café. Now, she is Executive Pastry Chef at Stephen Pyles, the chic new restaurant named for the famous chef, cookbook author, and television personality, who first came to national attention in the 90s as one of the originators of “Cowboy Cuisine.” 
(Read article on Chef Clapner.)

Venezuelan Steamed Chocolate Cake
Roasted Beet Sorbet, Blood Orange Caramel and Chocolate Soup
Yields 6 servings

4 whole eggs
2 cups granulated sugar
2 cups whole milk
1 teaspoon vanilla extract
12 ½ ounces El Rey Caribe Chocolate,melted
2 ounces unsalted butter, melted
2 cups all purpose flour, sifted
1 cup masa harina
1 teaspoon salt
3 teaspoons baking powder
6 ounces butter room temperature
10 ounces granulated sugar

1. In mixer with whip attachment, whip eggs on high until pale and fluffy

2. Continue whipping and slowly add sugar and mix for 5 minutes

3. Change speed to slow and slowly pour in milk, vanilla extract, and chocolate and mix until all is incorporated

4. Remove whip and fold in flour, masa harina, salt and baking powder until smooth and all is incorporated

5. Butter 6-6ounce ramekins completely and coat with sugar. Make sure the entire mold is covered

6. Pour mix into ramekins to ¾ full

7. Wrap individually with plastic wrap and place in baking dish and add water to about ¾ of the way on the cups

8. Cover with aluminum foil and bake at 350f for 30-40 minutes. The cakes should just start to set. Once they cool slightly they will firm up more.

Roasted Beet Sorbet
Make 1 day prior to serving.

5 red beets
1 cup agave syrup (if you cannot find this you can use honey but only use ¾ cup)
3 cups water
¼ cup glucose
Juice of 1 lemon

1. On a cookie tray and covered with foil, roast beets at 375f for 30 minutes or until you can slice through them with a knife easily

2. Trim off tops and bottoms and remove skins

3. Combine agave, glucose and water in small sauce pot and cook on medium until all the syrups are melted

4. Combine all ingredients in a blender and blend until smooth

5. Chill

6. Freeze according to machine directions

Blood Orange Caramel

1 cup granulated sugar
¾ cup blood orange juice (you can use fresh squeezed or buy frozen, just watch for added sugar)

1. Heat the sugar with 1 cup water in a heavy sauce pan until it turns medium golden brown

2. Turn off the heat and slowly whisk in the juice.  Continue whisking until the caramel is melted again

3. If you end up with lumps, just turn down the heat to low and let them melt out

4. Let cool completely before using.

Chocolate Soup

14 ounces 73 per cent El Rey chocolate (if you cannot find Mexican chocolate, use semi sweet and add ½ teaspoon ground cinnamon and ¼ teaspoon almond extract)
10 ounces heavy cream

1. Chop chocolate in to medium bowl

2. Bring cream to a simmer in heavy saucepot and pour over chocolate and whisk until all is combined. 

3. Serve warm

To Serve: Invert cakes into medium soup bowls and tap slightly to release. Pour soup around the cakes.  Top with sorbet and drizzle with syrup. Suggested fruits to accompany are orange segments, blackberries, or fresh cherries.