With the weather constantly changing temperatures from hot to cold these days, why not make a cake that is versatile for both weather conditions?

Chef Christopher, from Christpher's and Crush Lounge, shared a recipe that can be made hot or cold! This delicious decadent chocolate cake is good for any occasion. Chef Christopher also says that this cake can be used for other recipes to make a layered cake or even pastries.

Hot and Cold Chocolate

Yields: 8 servings

Chocolate Sorbet
2 tbs dark coco
4 oz coco
4 oz water
3 oz sugar
2 oz strong coffee

BRING COCOA, WATER, SUGAR, AND COFFEE TO A BOIL. COOL MIXTURE. THEN. FREEZE IN ice cream MACHINE.

Chocolate Tart:
5 oz butter melted
5 oz chocolate melted
5 eggs
3-.1/4 cups sugar
1 tbs pastry flour
Whisk eggs and sugar till thick. Add melted chocolate and butter. Fold in flour.

Espresso Sauce:
8 oz cream
1/2 vanilla bean
4 egg yolks
2 oz espresso beans

Bring cream and vanilla bean to boil with espresso beans. Mix egg yolks and temper with 1/3 boiling cream. Combine egg and cream mixture with remaining 2/3 cream and continue cooking, whisking at all times. After cream thickens, strain.