Valentine's Day is a dream come true for dessert lovers. And Volare Ristorante Chef Josh Moore has the ultimate treat for that special night out. He's sharing his recipe for a Flourless Chocolate Cake with Saffron Gelato.

Flourless Chocolate Cake served with Housemade Saffron Gelato & Fresh Berries

makes 4-6 servings

Flourless Chocolate Torte ~

1 stick unsalted butter

¼ pound semi sweet chocolate

1 ½ ounces Orchata (rum cream liqueur)

½ teaspoon vanilla extract

2 eggs

¼ cup sugar

In a small sauce pan, melt butter and chocolate on low heat. Remove from heat and add Orchata and vanilla. Whip eggs and sugar until frothy and stir in melted chocolate while still warm.

Shake and tap bowl to remove as many air bubbles as possible.

Pour batter into a sprayed silicone mold and bake for 10 minutes at 300 degrees.

Let cake completely cool before turning out.

Bourbon Chocolate Sauce ~

1 cup cream

1 Tablespoon brown sugar

4 ounces semi sweet chocolate

2 ounces bourbon

1 Tablespoon vanilla extract

In a small sauce pan, bring cream and brown sugar to a boil. Remove from heat and stir in chocolate, bourbon and vanilla.

Saffron Gelato

makes 1 ½ quarts

2 cups cream

2 ½ cups milk

1 vanilla bean, split

3 cups milk

¼ cup cornstarch

1 ¾ cup sugar

Pinch of saffron

Place in a bowl and sit aside.

In a medium saucepan, over high heat, bring milk, cream & vanilla bean to a boil. Remove from heat. Slowly add hot cream to milk, sugar, cornstarch mixture and return to pan.

Cook on medium heat until thickened, stirring constantly. Remove from heat and add saffron.

Volare Ristorante

2300 Frankfort Avenue

Louisville, KY 40206




Year-Round Indoor and outdoor seating is available.

About Josh Moore:

Josh Moore, Executive Chef and Partner at Volare restaurant knew that he wanted to be a chef as soon as he could reach his grandmother's stove. Seven years later, at the age of fourteen, Josh was working in a professional kitchen. He started his professional career as the pastry assistant at Vincenzo's Italian restaurant in downtown Louisville, KY.

He has been Executive Chef and Executive Pastry Chef (a rare combo) at Volare since 2006. Through hard work and dedication, he became a partner in 2008.

Chef Josh's passion for food starts with the food itself. He has a 10-acre working farm where he harvests vegetables summer through fall and uses them at Volare.

As the Lead Chef of the March of Dimes annual Signature Chef event since 2008, Josh has helped raise hundreds of thousands of dollars. He has also cooked at the James Beard House in New York and is a regular on the show Secrets of Louisville Chefs.

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