Saving the best for last?
If you’ve never experienced Ocean Prime, it’s an upscale chain of chic, American restaurants and lounges that puts a modern spin on the old steakhouse. I know that most people visit Ocean Prime for the prime cuts and Lobster Bisque. But for those are smart enough to eat lightly and save room for dessert, Ocean Prime has an aphrodisiac secret waiting at the end of the meal. It’s the Ocean Prime Warm Butter Cake.
A sweet ending
Now, if you’ve ever eaten at Ocean Prime and stuck around for dessert, you know what I’m talking about. But you don’t have to have dined at this steak palace to appreciate the finesse of a buttery rich, hot cake served with plump, scarlet berries. In fact, you don’t even need to plan a meal if you’re going to make this cake. It’s one of those skip straight to dessert, taste bud tickling, make-me-your-love-slave recipes.
And since I happen to know an Ocean Prime publicist, I was able to wrangle a copy of this recipe for every crumb-licking, aphrodisiac loving one of you. (It pays to have friends in high places.)
For optimal, aphrodisiac effect, this cake should be served warm with an ample serving of berries, clothing optional.
- 1 lb. unsalted butter
- 2 cups sugar
- 5 1/4 oz cream cheese softened
- 5 eggs
- 2/3 Tbsp vanilla extract
- 2 cups flour
- ½ cup sugar
- 2/3 Tbsp vanilla extract
- ½ cup buttermilk
- ¼ tsp baking soda
- Vanilla ice cream
- 1 pint fresh berries
- 12 sprigs mint
Preheat a convection oven to 350.
Cream the butter and sugar together with a paddle attachment in a mixer until fluffy.
Add cream cheese and continue to mix until incorporated.
With the mixer speed on low, add eggs one by one and slowly add vanilla extract.
Mix until fully incorporated.
Scrape the sides of the mixer and add the flour. Then, mix on low speed until just incorporated – careful not to over mix.
Arrange small cake molds or ramekins on a flat, parchment lined baking sheet.
Spray the inside of the molds with a non-stick baking spray and place level ½ cup scoops of the batter into each mold, patting down until it is level.
Bake the cakes in a convection oven for 15 minutes, rotate, and bake another 15 minutes, or until golden brown.
While the cakes are baking, add the buttermilk soak mixture ingredients to a small sauce pan and heat until the butter has melted completely, but do not boil.
When the cakes are removed from the oven, immediately poke about 20 holes into each cake with a wooden skewer.
Ladle about 1/3 cup of buttermilk mixture into each cake while it is still hot.
Allow to cool in the molds until the cakes reach room temperature and then remove the molds or ramekins.
Serve cakes warm and top with vanilla ice cream and fresh berries, garnish with a sprig of mint.
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