Lee Wolen's Molasses Cake with Foie Gras

Molasses Cake with Foie Gras Mousse and Rosemary

For molasses cake:

  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoons ground cinnamon
  • ¼ teaspoons ground cloves
  • ¼ teaspoons salt
  • 1 egg
  • ½ cup butter
  • 1 cup molasses
  • ½ cup warm water

Combine all of the dry ingredients in one bowl, and beat the wet ingredients separately. Add the dry ingredients to the wet and mix until all is incorporated. Heat oven to 375˚F; pour the mix into a greased 9x9 pan and bake for 30–35 minutes.

For foie gras mousse:

  • 2.2 pounds foie gras
  • 4 teaspoons salt
  • 1 teaspon pink salt
  • 1 teaspoon white pepper
  • 1 teaspoon sugar
  • 2 tablespoons Madeira
  • 1 tablespoon Cognac

Bring the foie gras to room temperature. Pass through a tamis to remove all veins. Combine all ingredients, cryovac, and refrigerate overnight. Bring to room temperature; place in a food processor and whip with the whisk attachment.

To serve:

  • 2 teaspoons rosemary, chopped

Spread the foie gras mousse on the molasses cake evenly and finish with sea salt and chopped rosemary.

Lee Wolen

The Lobby at the Peninsula Chicago