Tarte aux Fraise with Balsamic Glaze

on Sunday, March 31, 2013. Filed under: , ,
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I ate a tarte aux fraise for breakfast, and I regret absolutely nothing about it. It's cool; people do it all the time in France. It's right up there with soft cheese and revolution. I realise it probably isn't strawberry season where you are, but in Japan, they're at their best right now - for whatever reason (perhaps they're imported from Australia?) strawberries are a winter fruit here. They'll probably start to phase out around March... but it could be worse; I haven't seen a real life raspberry in the nineteen months I've lived here. Sometimes I forget raspberries are a thing. Japan doesn't even have raspberry jam, and although it tries to compensate with earl grey & honey dulce de leche, white peach and oolong tea jam, and vanilla bean & maple marron spread... actually, now I've remembered that spread, I can't hold a grudge. Anyway, I'm channeling Europe today. A non-fussy pâte sucrée - crumbly shortbread-like pastry - with a vegan vanilla crème pâtissière - oui, no eggs! - fresh strawberries - red as the blood of angry men - and a sticky-sweet balsamic glaze. Yeah: French patisserie can be vegan. Vive la différence.

For the recipe: Tarte aux Fraise with Balsamic Glaze

Source: oh-papillon.blogspot.jp

Vanilla and Chocolate Cashew Cheesecake

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I don’t do normal particularly well – especially when it comes to recipes. I always have to go slightly left of centre, or right, whatever, but rarely straight down the middle. I make pies with beetroot or purple carrots, I make ice cream with avocados, I make sandwiches with fruit.

So when we chose ‘Nuts’ as the Sweet Adventures Blog Hop theme for July my mind started ticking away. Baklava did occur to me, as it had for our ‘Layers‘ theme in March, but the same thing that put me off of it then – namely the enormous amount of honey that gets poured over the top – put me off this month as well.

I love a good Orange & Almond cake, but that’s been done round these parts, and ever since I made the Vegan Chai Buttercream with hazelnuts I had been wanting to try my hand at a version of cashew cream. This amazing [if I do say so myself] ‘cheesecake’ was the result.

An expected touch of caramel from using dates instead of sugar to sweeten the cake. A crunchy crumbly crust with quinoa flour and cocoa powder. Coconut oil to hold it all together and a smidgen of chocolate to top it off. Not a hint of tofu in sight and as an added bonus I discovered a great blog while researching recipes – yum!

For the recipe: Vanilla and Chocolate Cashew Cheesecake

Source: 84thand3rd.com

Chocolate Brownie Batter Blizzard

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When you've been an ice cream addict like me for 26 years, giving the stuff up is rough. I'd rather endure weaning all over again than try and shake my double scoop habit. Thankfully though, I've found something that satisfies my deepest, darkest most intense ice cream cravings – this Chocolate Brownie Batter Blizzard that doesn't contain one lick of dairy. Oh me oh my. oh.

The base is a spin off of my creamy chocolate breakfast shake, and the brownie should look familiar from earlier this week: my 5-minute espresso walnut brownies. Marry the two together and we have one insanely rich spoonable beverage on our hands.

Dare I say, worthy of the title “blizzard”? Yes, I do.

 

For the recipe: Chocolate Brownie Batter Blizzard

Source: minimalistbaker.com

No bake Vegan Cranberry Cheesecake Squares

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We made vegan cream cheese and now we're going to do something awesome with it. Are you ready? It's one of my favorite dairy-free recipes to date! You're going to start by making a walnut-based crust. It's just four ingredients, none of which are dried fruit. As much as I love the no bake crusts that use dried fruit and nuts, I wanted to do something different with this and ended up finding walnut flour in the process! Then, you're going to make cranberry sauce. A bit of orange zest here, some boiling there, it's a cinch. Lastly, you're going to mix your awesome, homemade, vegan cream cheese with some vanilla, coconut nectar, and BAM. Layer it all up, stick it in the fridge and you're good to go. The most painful part of the whole process is limiting yourself to one two squares per day. Hey, it's Christmas, we could all do with learning to embrace our indulgences.

For the recipe: No Bake Vegan Cranberry Cheesecake Squares

Source: healthfulpursuit.com

Buckwheat Waffles with Blueberry Maple Syrup

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Two waffle recipes over the course of one month might seem excessive - ok, it is excessive - but this recipe is not like the other. Because this recipe is for one waffle. Just one. And I wanted so badly to call this the single lady waffle then realized it might be offensive to Thom considering this is my go-to waffle recipe and I am not a single lady. I am, however, a single lady at breakfast time because I can't remember the last morning we ate first breakfast together. Which is a shame because I really enjoy first breakfast. A lot more than second breakfast, which is usually a mug of stale coffee and a few scoops of peanut butter drizzled over an apple or banana. Are you following along? So far: first breakfast > second breakfast and, if you're single, this recipe is for you. But if you're not single, this recipe might still be for you. Like, maybe you have a significant other who sleeps in two hours past breakfast time? Yep, this waffle's for you. And if he tries telling you that this recipe technically makes enough waffles for two breakfasts, just remind him who wakes up at 6AM to go to the gym. Who spends an hour running and competing over the only good set of 35 pound dumbbells with a bunch of meatheads. Remind him who walks all the way home in the cold (COMMITMENT) with a bottomless pit for a stomach, while he's still sleeping like a baby. So he wouldn't know the first thing about eating a proper breakfast because babies don't eat that much.

For the recipe: Buckwheat Waffles with Blueberry Maple Syrup

Source: ohladycakes.com

Tiramisu Pancakes

on Saturday, March 30, 2013. Filed under: , , ,
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Winner of Food Network’s Cupcake Wars, Chloe Coscarelli shares this decadent recipe from her latest cookbook Chloe’s Vegan Desserts.

Tiramisu pancakes are perfect to make for dessert or a decadent breakfast. They are the most impressive pancakes on the planet: fluffy golden pancakes with a hint of espresso and rum, dotted with melted chocolate chips, and topped with a dollop of cool coconut whipped cream.

For the recipe: Tiramisu Pancakes

Source: chatelaine.com

Chewy Chocolate Quinoa Cookies

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Holy cow. If you like chocolate, you'll love this. It's like a mega awesome super chocolate party in your mouth which this results in an excellent, ethereal sense of well being. Don't worry if it sounds too intense - I know you can handle it. You're stronger than you think. Like an ant lifting 100 times your body weight. I will change the subject now because I feel this getting weird.

For the recipe: Chewy Chocolate Quinoa Cookies

Source: includingcake.com

Lemon Cake

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Photos by : katelig



Category: Cake
Yield: Serves 12
Prep Time: 15 min | Total Time: 45 min + Cooling
Ingredients:
  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
  • 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 1 tablespoon lemon zest
  • 2 cups sugar
  • 2 large eggs plus 3 large egg yolks
  • 1/4 cup plus 2 tablespoons fresh lemon juice
  • 1 cup low-fat buttermilk
  • 1 lemon, thinly sliced and seeded
Directions:
  1. Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
  2. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.
  3. Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.
  4. While cakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add lemon slices and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir remaining 1/4 cup fresh lemon juice into syrup.
  5. Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely. Prepare frosting, substituting 2 tablespoons fresh lemon juice for vanilla extract. Frost cooled cakes and top with candied lemon slices.

Cook's Notes:

When making frosting, substitute 2 tablespoons fresh lemon juice for the vanilla extract.

Welcome Spring Raw Cake

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This cake is a tribute to the much-missed spring here in Sweden (it's late this year). I'm trying to keep my spirit high by digging into a raw cake that pretty much has it all in terms of consistency, flavor, surprise effect and favorite ingredients, plus it was fun to make!

The base of the cake is a raw version of a bundt cake, moist from coconut oil and made with hazelnut flour. Inside hides a lemon cheesecake filling with crunchy cacao nibs and on top, melted dark chocolate. All together the cake managed to lift my mood and frozen body to a much higher state while eagerly waiting for spring.

For the recipe: Welcome Spring Raw Cake from Karolina Eleonóra

Source: golubka.blogspot.ca

Blueberry Strawberry Banana Ice Cream Cake

on Friday, March 29, 2013. Filed under: , , , , , , ,
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All I've eaten today is blended frozen fruit which ends up being like ice cream, or this recipe. I love my life. This cake is one delicious demon. It is creamy, sweet, fresh, tart and colourful all at once. Actually that has nothing to do with demons so never mind that. Plus it is super easy to make (surprise, surprise) and can be eaten the same day you make it. I'm probably going to eat 3/4 for my dinner tonight.

For the recipe: Raw Chocolate Molten Lava Cakes with Goji Berries

Source: thisrawsomeveganlife.com

Raw Chocolate Molten Lava Cakes with Goji Berries

on Thursday, March 28, 2013. Filed under: , , , , , , ,
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Holy cow. If you like chocolate, you'll love this. It's like a mega awesome super chocolate party in your mouth which this results in an excellent, ethereal sense of well being. Don't worry if it sounds too intense - I know you can handle it. You're stronger than you think. Like an ant lifting 100 times your body weight. I will change the subject now because I feel this getting weird.

For the recipe: Raw Chocolate Molten Lava Cakes with Goji Berries

Source: thisrawsomeveganlife.com

Classic Tapioca Pudding

on Wednesday, March 27, 2013. Filed under: , , , ,
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Photos by : katelig



Category: Pudding
Yield: Original recipe makes 6 servings
Prep Time: 10 min | Cook Time: 15 min | Ready in: 25 min
Ingredients:
  • 3 cups whole milk
  • 1/2 cup quick-cooking tapioca
  • 1/2 cup white sugar
  • 1/4 teaspoon salt
  • 2 eggs, beaten
  • 1/2 teaspoon vanilla extract
Directions:
  1. Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.
  2. Whisk 1 cup of the hot milk mixture into the beaten eggs, 2 tablespoons at a time until incorporated. Stir the egg mixture back into the tapioca until well mixed. Bring the pudding to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until the pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from the heat and stir in the vanilla. The pudding may be served hot or poured into serving dishes and refrigerated several hours until cold.

Raspberry Sorbet

on Tuesday, March 26, 2013. Filed under: , , , ,
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Photos by : katelig



Category: Dessert
Yield: Makes about 5 cups
Ingredients:
  • 1 1⁄2 cups sugar
  • 1 tsp. vanilla extract
  • 1 1/4 lb. fresh raspberries (about 5 cups)
  • 2 tbsp. fresh lemon juice
Directions:
  1. In a 2-quart saucepan, bring 2 cups water and sugar to a boil, stirring to dissolve. Reduce heat to low and simmer, without stirring, to make a syrup, for 5 minutes.
  2. Pour the syrup into a medium bowl, stir in vanilla extract, and transfer to the freezer to let chill for 15 minutes.
  3. Purée 1 lb. of the raspberries (about 4 cups) with the syrup in a blender or food processor until smooth. Scrape the purée through a fine sieve into a bowl; discard the seeds. Stir lemon juice into the raspberry purée and pour it into a 2-quart ice cream maker. Freeze according to the manufacturer's instructions until almost set but still a little slushy, about 25 minutes.
  4. Add remaining raspberries (about 1 cup) and continue freezing in the ice cream maker for about 5 minutes. Transfer the sorbet to a plastic container and freeze until completely set, about 1 hour.

Apple Cinnamon Ice Cream

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Photos by : katelig



Category: Ice Cream
Yield: 4 servings
Prep Time: 10 min | Cook Time: 15 min
Ingredients:
  • 2 cups low fat milk
  • 1 cup sliced apples
  • 1 tbsp skimmed milk powder
  • 1 tsp cornflour
  • 2 tsp low fat cream
  • 2 tsp sugar substitute
  • a pinch of cinnamon (dalchini) powder
  • 3 to 4 drops of lemon juice
For the filling:
  • a few apple slices
Directions:
  1. Add ½ cup of water to the apples and cook it in a non-stick pan for 8 to 10 minutes till they turn soft. Remove from flame and keep aside.
  2. Combine the milk powder and cornflour with 1 tbsp cold milk in a bowl and keep aside.
  3. Boil the milk in a non-stick pan, when it starts boiling add the milk powder and cornflour mixture while stirring continuously.
  4. Simmer for 5 to 7 minutes till the milk thickens and keep aside to cool.
  5. To the cooled mixture add the apples, cream, sugar substitute, cinnamon powder and lemon juice and mix well.
  6. Pour the mixture into an aluminium vessel, cover it and place in the freezer for 3 to 4 hours.
  7. Once the mixture has set, remove from the freezer and blend in a mixer till it is smooth.
  8. Pour the mixture into the same vessel, cover and place it in the freezer again till it sets.
  9. Just before serving, place the scoops of ice-cream in 4 individual bowls.
  10. Serve immediately garnished with apples.

Almond Cookies

on Monday, March 25, 2013. Filed under: , ,
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Photos by : katelig



Category: Cookies
Yield: Original recipe makes 4 dozen
Prep Time: 15 min | Cook Time: 8 min | Ready in: 30 min
Ingredients:

  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 1 egg
  • 1 1/4 cups all-purpose flour
  • 1/2 cup ground almonds
  • 2 teaspoons amaretto liqueur
Directions:
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In large bowl, cream together the butter and sugar. Beat in the egg, amaretto, and almonds. Gradually mix in the flour until well blended. Drop by teaspoonfuls 2 inches apart on ungreased cookie sheets.
  3. Bake 5 to 8 minutes in the preheated oven, or until cookies are lightly colored.

Beetroot Cupcakes

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Photos by : Saaleha



Original recipe at: Saaleha / Meals On Speed
Category: Cupcakes
Yield: 12 medium-sized cupcakes
Ingredients:

Beetroot Cupcakes:
  • 3 eggs (I used extra-large)
  • 300g sugar
  • 175ml canola oil
  • 5ml vanilla essence
  • 60ml hot water
  • 240g cake flour
  • 15ml baking powder
  • 1 ml salt
  • 5ml ground cinnamon
  • 2.5ml nutmeg
  • 200g finely grated beetroot
  • 100g finely grated carrot (you could probably substitute this with more beetroot)
  • 50g coarsely chopped pecan nuts or walnuts
  1. Preheat oven to 180ºC and prepare baking pans.
  2. Separate the eggs. Place the yolks into a large mixing bowl or a food processor, and add sugar, oil, vanilla essence and hot water.
  3. Beat or process until just combined. Add the flour, baking powder, salt, and spices and beat until smooth.
    Add the carrots, beetroot and nuts, mix until just combined.
  4. Beat the egg whites until stiff. Fold into the batter until evenly combined.
  5. Pour into the prepared pans and bake for 25-30 minutes until golden brown and cake tester comes out clean.
For the Lemon Butter Frosting:
  • 60g butter
  • 130g icing sugar
  • 15ml lemon juice
  • 30ml finely grated lemon zest
  1. Combine ingredients in a mixing bowl and beat until well combined. Add lemon juice if more liquid is required.

Cherry Hand Pies

on Sunday, March 24, 2013. Filed under: , ,
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Photos by : katelig



Category: Pie
Yield: 8 pies
Prep Time: 1 hr 5 min | Cook Time: 1 hr 5 min | Ready in: 2 hr 10 min
Ingredients:

For the dough:
  • 2 cups all-purpose flour, plus more for dusting
  • 2 tablespoons granulated sugar
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons unsalted butter, cut into 1/2-inch pieces
  • 2 tablespoons vegetable shortening
  • Vegetable oil, for frying
  • Confectioners' sugar, for dusting
For the filling:
  • 3 cups pitted cherries, roughly chopped (1 to 1 1/2 pounds whole cherries)
  • 1/3 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lemon juice
Directions:
  1. Make the dough: Pulse the flour, granulated sugar, baking powder and salt in a food processor. Add the butter and shortening and pulse until the mixture looks like coarse meal. Drizzle in 6 tablespoons ice water and pulse until the dough starts coming together.
  2. Turn the dough out onto a piece of plastic wrap and lightly knead to bring together. Form into a disk, wrap in the plastic wrap and refrigerate until firm, about 1 hour.
  3. Meanwhile, make the filling: Combine the cherries, granulated sugar, cinnamon and salt in a medium saucepan over medium heat. Cook, stirring, until the cherries are juicy and the sugar dissolves, about 5 minutes. Bring to a simmer and cook, stirring, 5 more minutes. Spoon about 2 tablespoons of the juice into a small bowl; stir in the cornstarch until dissolved. Pour the cornstarch mixture into the saucepan and continue to simmer, stirring, until very thick, 6 to 8 more minutes. Transfer to a bowl, stir in the lemon juice and let cool.
  4. Divide the dough into 8 pieces and roll each into a ball. On a lightly floured work surface, roll out each ball into a 6 1/2-inch round, using as little flour as possible. Stack the rounds between pieces of parchment paper and refrigerate until firm, about 30 minutes.
  5. Remove the dough from the refrigerator and let stand 5 minutes. Place 2 tablespoons cherry filling in the center of each round, then fold in half to enclose and crimp the edges to seal.
  6. Heat 1 inch of vegetable oil in a deep skillet until a deep-fry thermometer registers 360 degrees F. Fry the pies in 2 batches, turning once, until golden brown, about 3 minutes. Transfer to a rack to cool. Dust with confectioners' sugar.

Blueberry Cupcakes with Cream Cheese Frosting

on Saturday, March 23, 2013. Filed under: , , ,
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Photos by : katelig



Category: Cupcake
Yield: 24-30 cupcakes.
Ingredients:

For the Cupcakes:
  • 1 3/4 cups cake flour, not self-rising
  • 1 1/4 cups unbleached all-purpose flour
  • 2 cups sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes; room temperature
  • 4 large eggs
  • 1 cup whole milk
  • 2 teaspoons pure vanilla extract
  • 1 ½ cups fresh blueberries plus 2 tablespoons flour
For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened to room temperature
  • 2 sticks (1 cup) unsalted butter, softened to room temperature
  • 2 pounds confectioners’ sugar, sifted
  • 2 teaspoons clear vanilla extract*
Directions:

For the Cupcakes:

1. Preheat oven to 325 degrees. Line cupcake pans with paper liners and set aside. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric hand mixer, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.

2. In a medium bowl, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts. Be sure to scrape down the sides of the bowl before each addition. Beat the batter until ingredients are thoroughly combined, but do not overbeat.

3. In a medium bowl, gently toss the blueberries with 2 tablespoons of flour, the carefully fold the blueberries in the batter.

4. Use a large scoop to divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 18 to 22 minutes.

5. Transfer to a wire rack to cool completely. Repeat process with remaining batter.

For the Cream Cheese Frosting:

1. In a the bowl of a stand mixer fitted with the paddle attachment on in a large bowl with an electric hand mixer, cream together, cream cheese and butter until well combined.

2. With the mixer of low, gradually add the confectioners’ sugar until thoroughly incorporated and smooth. Add vanilla and mix to combine. Pipe cupcakes with cream cheese frosting. If desired, garnish cupcakes with a fresh blueberry.

Pomme d'Eve

on Tuesday, March 19, 2013. Filed under: , , ,
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Pomme d'Eve, meaning Eve's apple. The idea came from a famous Japanese patissier, Hidemi Sugino, the original cake consists of 5 layers, sauteed apple, apple mousse, chocolate sponge, caramel mousse & almond sponge.
Photos by : katelig



I'm really pleased with the final result, the taste is great. The tangy apple mousse goes nicely with the caramel mousse, it has lots of flavours which make it subtle & unique when it melds in the mouth.



Category: Cake
Yield: 6" round.
Cook Time: 1 hour
Ingredients:

Chocolate Sponge Cake:
  • 2 eggs
  • 33 g sugar
  • 25 g plain flour
  • 8 g cocoa powder
  • 15 g sunflower oil
  • 18 g milk
Line a 6" square pan with a parchment paper. In large bowl, beat the egg yolks with 8 g of sugar until thick & pale, then fold in the sunflower oil.
Mix & sieve all flours, then mix the flours with the egg yolks, pour in milk & fold until smooth. In another large bowl, whisk the egg white & sugar (added in 3 portions) until stiff.
Mix a spatula of whipped egg white with the chocolate batter.
Pour the remaining whipped egg white & fold gently until smooth.
Pour the batter into the prepared pan & bake in a preheated oven at 180'C for 10 - 15 min.
Remove from the oven & cool on rack.

Cinnamon & Caramel Mousse:

Caramel:
  • 100 g granulated sugar
  • 35 ml water
  • 100 g whipping cream, warm
Mousse:
  • 3 egg yolks
  • 10 g sugar
  • 1 tsp ground cinnamon
  • 10 g sheet gelatine
  • 100 g whipping cream, whipped
Soak sheet gelatine in cold water.
In a saucepan, stir together sugar & water over medium heat & cook until dark amber colour.
Remove from heating, slowly add the whipping cream & stir to dissolve the caramel, heat again to 115C.
In a large bowl, whisk together the egg yolks with sugar until pale & smooth. Whist whisking, pour in the hot caramel cream until the temperature drops to 45C.
Remove the sheet gelatine & squeeze out the excess water, add in the caramel batter & stir until dissolve.
Gently blend in the whipped cream.

Green Apple Mousse:
  • 2 medium green apples (peeled, cored & chopped)
  • 1 tbsp rum
  • 10 g sheet gelatine
  • 200 g whipping cream
  • 1 tsp fresh lemon juice
  • 2 tbsp sugar
Soak sheet gelatine in cold water.
Blend the apple into puree with rum, sugar & lemon juice, warm gently.
Remove the gelatine & squeeze out the excess water, dissolve in warm apple puree.
Whisk the whipping cream to soft peaks & combine with the apple puree.

Sautéed Apples:
  • 2 medium green apples (peeled, cored & chopped)
  • 50 g sugar
  • 1 tbsp butter
  • 1 tbsp ground cinnamon
  • 1 tsp Grand Marnier
In a pan, melt the butter & cook the apple slices until soft.
In another pan, caramelise the sugar, add the apple slices, ground cinnamon & Grand Marnier.
Remove apple slices from the syrup & set aside for cooling.

Assembling:

Cut the chocolate cake into two 5" squares.
Place a piece at the bottom of a 6" square mousse ring, pipe in the cinnamon caramel mousse.
Refrigerate to set.
Place another piece of cake on top of the caramel mousse, top with the apple mousse, refrigerate to set.
Cut into smaller pieces & serve with caramel apple & syrup.

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