Honey Bun Cake

Honey Bun Cake

Ingredients

• 1 cup brown sugar
• 2 teaspoons cinnamon
• 1 box yellow cake mix
• 1 cup sour cream (or plain yogurt)
• 4 eggs
• 3/4 cup vegetable oil
• for Glaze
• 2 cups powdered sugar
• 5-6 tablespoons milk
• 1 teaspoon vanilla extract

Instructions

1. Blend brown sugar and cinnamon in a small bowl and set aside. Stir together cake mix, sour cream, eggs and oil.
2. I just whisked it all together, lumps are fine. Spoon half of your batter into a greased or sprayed 9 x 13 pan (or something close) Spread to the edges. Sprinkle brown sugar mixture over top, it'll seem like a lot but use it all.
3. Spoon remaining batter over top, try to cover top evenly but don't try to spread it. Using a knife, swirl batter, just run the knife in a zig-zag.
4. Bake in a preheated 350 degree oven for 40-45 minutes, until a toothpick comes out clean.
5. While cake is baking, mix up your glaze. Combine powdered sugar, milk and vanilla until smooth. Once cake is done, remove from oven and drizzle glaze over top.
6. Let set for five long minutes before cutting and serving.

Breakfast dessert

Posted by mk in Breakfast, dessert

Honey Bun Cake

Chocolate Salted Caramel Cups

Chocolate Salted Caramel Cups

Ingredients

• Chocolate Cups
• 4 cups semisweet chocolate chips
• caramel
• 14 ounces sweetened condensed milk
• 40 Kraft Caramels
• 5 Tablespoons butter
• coarse sea salt, optional

Instructions

• Melt chocolate chips in the microwave until smooth.
• Line a muffin tin or mini muffin tin with paper liners. (I used mini ones)
• Spoon a heaping Tablespoon of chocolate into each cup and with a spoon coat the entire inside of the cup with chocolate. Pop in freezer 5 minutes.
• For the caramel, microwave all in a heat safe bowl and let come to room temp.
• Spoon the caramel into each cup of chocolate until almost to the top. Return to the freezer a few minutes.
• Use the rest of the chocolate to cover the tops of the cups. Sprinkle with coarse sea salt if desired.
• I like to use a piping bag for neatness. Pop in freezer a few mins then store in the fridge.
• You may have leftover caramel-keeps well in the fridge!!! Pour it over some ice cream!

dessert

Posted by mk in dessert

Chocolate Salted Caramel Cups

Chocolate Mousse Easy To Make Chocolate Recipe

Chocolate Mousse   Easy To Make Chocolate Recipe

Ingredients:

200 grm Chocolate
3/4 cup Cream
8 Oreo Cookies
1 & 1/2 tsp Melted Butter
3/4 tsp Gelatin
2 tbsp Water
1 tbsp Caramel Syrup
1 cup Whipped Cream

Method:

- In a bowl put dark chocolate and cream and microwave it

- Whisk the melted chocolate and cream and let it cool

- Grind the oreo cookies into a fine powder

- Add melted butter to oreo cookie powder and mix it well

- Make a thin layer in the base of the serving glass and refrigerate it for few mins.

- Soak Gelatin in water for at least 5 mins and add it to the chocolate mixture

- Add caramel Syrup and whisk it and refrigerate it for about 10 mins

- Add whipped cream to the chocolate mix and mix it well with a spatula

- Pour the chocolate mousse onto the oreo cookie base serving glass

- Set for another 15 mins in freezer

- Garnish it with whipped cream, chocolate piece and oreo cookie on top and the dessert is ready to be served.

dessert

Posted by mk in dessert

Chocolate Mousse Easy To Make Chocolate Recipe

Crème Brûlée A Classic French Recipe

Crème Brûlée A Classic French Recipe

Ingredients:

500ml (18fl oz) double cream

1 fat juicy vanilla pod

100g (4oz) caster sugar (plus extra for the topping)

5 egg yolks

2 whole eggs

Method:

Pre-heat the oven to gas Mk 3/4 (115C°/250°F)

Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream. Chop the empty pod into bits, and add these too.  Add the sugar. Bring to boiling point, then turn off the heat and put a lid on.  Leave to infuse for five to ten minutes.

Bring the cream back to boiling point, then pour over the eggs, whisking vigorously all the time until thickened - this indicates that the eggs have begun to cook slightly (you should have a smooth custard the consistency of double cream - a grainy texture means it's been over-cooked and you'll have to start all over again).

Strain through a fine sieve into a large jug, then use this to fill 6 ramekins about two thirds full.  

Place the ramekins in a large roasting tray and pour in enough hot water to come halfway up their sides. Place on the centre shelf and bake for 40 minutes to one hour, or until the custards are just set and still a bit wobbly in the middle.

Remove from the water and allow to cool to room temperature.

When you're ready to serve, evenly sprinkle one level teaspoon of caster sugar over the surface of each Crème, then caramelise with a blowtorch. Leave to cool for a couple of minutes, then enjoy one of France's greatest contributions to eating pleasure!

dessert

Posted by mk in dessert

Crème Brûlée A Classic French Recipe

Crème Caramel Reversed

Crème Caramel Reversed

Source agardenforthehouse.com

A traditional French/Spanish dessert, as made by Kevin Lee Jacobs

Ingredients for 6-8 servings

For the Caramel:

• 1/2 cup granulated sugar
• 2 1/2 tablespoons water

For the custard:

• 5 large, whole eggs plus 4 egg yolks
• 3/4 cup granulated sugar
• 3 3/4 cups whole milk, heated to just below the simmer
• 2 teaspoons pure vanilla extract

Special Equipment: A 6-8-cup fairly straight-sided mold of some kind (I used a Charlotte mold, but a common souffle dish will work, too); a fine-mesh strainer; a baking dish which is at least 2 inches deep

Method :

The Caramel:

• 1. Pour the sugar and water into a heavy-based saucepan. Bring to a boil over a medium-low flame. You can swirl the syrup by the handle of the pan, but do not stir it. Let boil quietly until the syrup turns caramel brown — about 10 minutes.
• 2. Immediately pour the caramel into the mold. Swirl the mold so that the syrup coats the bottom and about          2 inches of the sides.

The Custard:

• Set the oven rack at the lower-third position; preheat the oven to 350°F
• 1. Put the whole eggs and the egg yolks in a big mixing bowl, and beat them with a wire whisk. Then whisk in the sugar. Whisking constantly, beat in the hot milk by big droplets, followed by the vanilla.
• 2. Set the strainer over the mold, and then pour in the custard. Set the mold in the baking dish, add enough boiling water to reach half-way up the sides of the mold, and then bake in the preheated oven until set — 50-60 minutes. The custard is done when a skewer inserted in the middle comes out clean.
• 3. Let the custard cool to room-temperature — 2 to 3 hours (or cover with a bowl and refrigerate for up to 24 hours).
• 4. To unmold, first run a knife along the edge of the custard. Then set a serving plate over the mold, and invert the two.
• Serve cold or at room temperature, spooning some of the pooled caramel onto each plate.

dessert

Posted by mk in dessert

Crème Caramel Reversed

Traditional Tiramisu (serves 6 - 8)

Traditional Tiramisu (serves 6 - 8)

Ingredients:

• 1 cup strong coffee / espresso (room temperature)
• 3 tbsp brandy / Frangelico
• 1/4 cup castor sugar
• 250g mascarpone cheese
• 1 cup cream
• 500g Boudoir biscuits / lady fingers
• 1 slab dark chocolate, shaved into small pieces

Method:

• In a large mixing bowl combine the mascarpone cheese, Frangelico liqueur and sugar.
• In a separate bowl whip the whipping cream till soft peaks form.
• Gently fold mascarpone mixture into the whip cream.
• In an 8×8-inch glass serving dish layer half of  the ladyfingers tightly on the bottom.
• Drizzle half of the espresso over the ladyfingers, trying to saturate them evenly.
• Spread half of the mascarpone mixture on top of the ladyfingers.
• Sprinkle half of the shaved chocolate over the top.
• Layer remaining ladyfingers on top of the shaved chocolate. Again, you are looking to get a nice tight layer.
• Drizzle the remaining espresso over the ladyfingers.
• Spread the rest of the mascarpone mixture on top of the ladyfingers. You can either spread it nice and smooth with a spatula OR spread the mixture and create soft peaks for texture and appearance.
• Sprinkle the remaining shaved chocolate on top.
• Cover with plastic wrap and refrigerate overnight for best results (at least eight hours).

dessert

Posted by mk in dessert

Traditional Tiramisu (serves 6 - 8)

Raspberry meringue ice-cream wafers

Raspberry meringue ice-cream wafers

Source taste.com.au

Ingredients

• 1 litre vanilla ice-cream
•  300g frozen raspberries
•  100g meringue nests, roughly crushed
•  16 rectangular ice-cream wafers

Method

• Step 1

Spoon ice-cream into a bowl. Stand for 5 minutes or until slightly softened (not melted). Fold in raspberries and meringue.

• Step 2

Press ice-cream mixture into a 3-litre capacity airtight container. Seal and freeze for 3 to 4 hours or until firm.

• Step 3

Place a large scoop of ice-cream on 1 wafer. Sandwich with another wafer. Repeat with remaining ice-cream and wafers. Serve.

dessert ice creme

Posted by mk in dessert, ice creme

Raspberry meringue ice-cream wafers

quick and easy chocolate desserts.

quick and easy chocolate desserts.

Source aelida.com

For 6 serving size, you’ll need the following ingredients: 

Ingredients

• 1/4 cup sugar
• 1/4 cup unsweetened cocoa
• 2 1/2 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 large eggs
• 2 cups 2% reduced-fat milk
• 1/4 cup Frangelico (hazelnut-flavored liqueur)
• 1/2 teaspoon vanilla extract
• 3 ounces bittersweet chocolate, chopped
• 2 cups frozen fat-free whipped topping, thawed
• 2 tablespoons chopped hazelnuts, toasted

Method:

• Step one: Mix the cornstarch, eggs, cocoa and a pinch of salt in a medium bowl.  Stir and whisk well.
• 
  
• Step two: Heat the milk in a sauce pan at 180 degrees until it forms tiny bubbles. Never boil it. Slowly add this to a mixture of sugar (as previously mentioned above). Whisk well.
• 
  
• Step three: Place the milk and sugar mixture into the pan again and heat it for at least five minutes while stirring constantly until it thickens and forms bubbles over it.
• 
  
• Step four: Spoon the mixture into the bowl. Add liqueur, chocolate, and vanilla while stirring constantly until the chocolate melts.
• 
  
• Step five: Put the bowl on a large ice-filled container until it cools. Next, remove it from ice after fifteen short minutes and gently fold it in one-third of the whipped topping. Cover and refrigerate for at least 3 hours. Grizzle with hazelnuts for a perfect finish.

dessert

Posted by mk in dessert

quick and easy chocolate desserts.

Strawberry Shortcake Cheesecake Easter Trifle

Strawberry Shortcake Cheesecake Easter Trifle

Source divinedinnerparty.com

Ingredients: 

• 2 quarts fresh strawberries
• 1/4 C. granulated sugar
• 16 oz. cream cheese, at room temperature
• 2 C. confectioners' sugar
• 8 oz. sour cream or Greek yogurt
• 3/4 tsp. vanilla extract
• 8 oz. Cool Whip, thawed
• 1 prepared angel food cake, torn or cut into small pieces

Instructions: 

1. Slice your strawberries and toss them with the granulated sugar. Set aside.

2. To prepare the cheesecake filling, combine the cream cheese and confectioners' sugar in a large mixing bowl. Beat with an electric mixer on medium speed until fluffy. Beat in sour cream and vanilla.

3. With a rubber spatula, fold the Cool Whip into the cheese mixture. Gently fold in your chopped angel food cake.

4. Starting with your cream/cake mixture, layer 1/3 of your cake, followed by 1/3 of your strawberries, another 1/3 of your cake mixture, another 1/3 of your strawberries, then the last of your cake and the last of your strawberries.

5. Cover and refrigerate at least three hours before serving.

dessert

Posted by mk in dessert

Strawberry Shortcake Cheesecake Easter Trifle

Chocolate Peanut Butter Ice Cream Sandwich Dessert

Chocolate Peanut Butter Ice Cream Sandwich Dessert

Source content.dollargeneral

Ingredients

• 9 to 10 frozen ice cream sandwiches
• 1 (14-oz.) can Eagle Brand® Sweetened Condensed Milk
• 3/4 cup Jif® Extra Crunchy Peanut Butter
• 2 cups heavy cream
• 1 Tbsp. vanilla extract
• 1 (12-oz.) jar Smucker's® Hot Fudge Topping
• Cocktail peanuts

Directions

• BEAT cream and vanilla in large bowl with electric mixer on medium speed until stiff peaks form. Beat in sweetened condensed milk and peanut butter on low speed until smooth.
• ARRANGE ice cream sandwiches in 13” x 9” dish to form a single layer. Spread peanut butter mixture evenly over ice cream sandwich layer. Cover; freeze 4 to 6 hours until firm.
• CUT into 12 squares. Top with hot fudge topping and peanuts. Serve immediately.

dessert

Posted by mk in dessert

Chocolate Peanut Butter Ice Cream Sandwich Dessert

Healthy Nutella Frozen Yogurt

Healthy Nutella Frozen Yogurt

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 5+3/4 cups frozen yogurt

Serving Size: 1/2 cup

Calories per serving: 150 (vs. 370 in original recipe)

Fat per serving: 9g (vs. 22g in original recipe)

Ingredients

• 32oz Plain, Nonfat Greek Yogurt
• 396g (1+1/2 cups) Healthy Homemade Nutella
• 2 tsp Stevia Extract
• 2 tsp Butter Extract
• 1 tsp Vanilla Paste (I used homemade!)
• 1/2 tsp Xanthan Gum
• 1/8 tsp Pink Himalayan Salt

Instructions

• Freeze your ice cream maker bowl for 24+ hours (I used my Cuisinart)
• In a stand mixer bowl with whisk attachment, add the yogurt, nutella, stevia extract, butter extract and vanilla paste. Whisk on low.
• In a small bowl, whisk together the xanthan gum and salt. Slowly add this into the mixing stand mixer and increase speed to medium. Whisk until the mixture is even, and scrape down the sides of the bowl if necessary.
• Take whisk attachment off stand mixer and place inside the bowl. Freeze for 1 hour.
• Reattach the whisk onto the stand mixer and whisk mixture on medium speed. When the mixture looks even, turn off the stand mixer and remove the bowl.
• Place the frozen ice cream bowl onto the ice cream machine and turn the machine on. Scoop the ice cream mixture into the spinning ice cream bowl and churn for ~12 minutes.
• Scoop the ice cream into a freezer-proof container and freeze until it is the texture you like (~2-4 hours)
• Scoop into chilled bowls and serve!

Notes

This recipe is: sugar free, low carb, high fiber, high protein, gluten free, eggless!

..........................................................................

Source dessertswithbenefits.com

dessert

Posted by mk in dessert

Healthy Nutella Frozen Yogurt

Summer Dessert Recipes – Raspberry Buckle

Summer Dessert Recipes – Raspberry Buckle

Ingredients

1/2 cup unsalted butter, room temperature, plus more for baking dish
1 cup granulated sugar
3 large eggs
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
1 cup fresh {or frozen} raspberries
powdered sugar for dusting

Directions

Preheat oven to 350 degrees. Butter a 9-inch baking dish. Cream the butter, sugar and eggs together with your mixer. Slowly add the flour, salt and baking powder until well incorporated.

Pour the batter into your baking dish and carefully place the raspberries on top. Bake 40 -45 minutes or until lightly browned and a toothpick inserted into the center comes out clean. Dust with a bit of powdered sugar and serve with a big fat scoop of ice cream.  This recipe was slightly adapted from one of Martha’s.

dessert

Posted by mk in dessert

Summer Dessert Recipes – Raspberry Buckle

Creme caramel

Creme caramel

Ingredients

• 1 1/4 cups caster sugar
•  300ml thickened cream
•  1 1/2 cups milk
•  1 teaspoon vanilla extract
•  6 eggs

Method

• Step 1

Preheat oven to 170°C/150°C fan-forced. Combine 3/4 cup sugar and 1 cup cold water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Boil, without stirring, for 5 to 7 minutes or until golden. Remove from heat. Set aside for 2 minutes to allow bubbles to subside. Pour sugar mixture into six 1 cup-capacity, ovenproof dishes. Set aside to set.

• Step 2

Combine cream, milk and vanilla in a saucepan over medium heat. Cook, stirring, for 6 to 8 minutes or until small bubbles form at edge of pan. Remove from heat.

• Step 3

Whisk eggs and remaining sugar in a bowl until pale and creamy. Slowly add cream mixture, whisking constantly. Strain mixture into a jug. Divide between dishes.

• Step 4

Place dishes in a large baking dish (see tip). Pour boiling water into baking dish until halfway up the sides of smaller dishes. Bake for 30 minutes or until just set. Remove baking dish from oven. Remove dishes from water. Set aside to cool. Refrigerate overnight. Run a thin knife around edge of each dish. Turn out onto 1cm-deep plates. Serve.

dessert

Posted by mk in dessert

Creme caramel

Chocolate, toffee and peanut squares

Ingredients

• 200g milk chocolate, broken into pieces
• 100g caster sugar
• 200g butter, softened and diced
• 300g self-raising flour, sifted
• 400ml dulce de leche or boiled condensed milk
• 125g salted peanuts, roughly chopped
• You will also need:
• 20 x 30cm (8x 12in) Swiss roll tin

Method

Preheat the oven to 180°C/350°C/Gas Mark 4. Line the base of the Swiss roll tin with baking parchment.

In a food processor, whiz together the caster sugar, butter and flour for the shortbread base until the mixture resembles coarse breadcrumbs. Alternatively, rub together the butter and flour in a bowl with your fingertips and stir in the sugar. Tip into the prepared tin and press down with your hands or a palette knife to level out the mixture.

Place in the oven and bake for about 20 minutes or until golden brown all over, then remove from the oven and allow to cool in the tin.

Once it is cool, spread over the dulce de leche to cover the shortbread, then press the roughly chopped peanuts into it, making sure they are evenly distributed.

Place the milk chocolate in a heatproof bowl set over a saucepan of simmering water and allow to melt. Remove from the heat and pour over the peanut- studded dulce de leche, allowing it to cool, then leave in the fridge for 1-2 hours to set. Once set, cut the mixture into squares in the tin and serve.

----------------------------------------------------

Source goodtoknow.co.uk

cake dessert

Posted by mk in cake, dessert

Chocolate, toffee and peanut squares

Thanksgiving Dessert Recipes – Pumpkin Gingersnap Ice Cream

Thanksgiving Dessert Recipes – Pumpkin Gingersnap Ice Cream

Hold on to your seat.

This recipe for Homemade Pumpkin Gingersnap Ice Cream by my recipes is da’ bomb! I’m not sure if Haggen Daz has pumpkin ice cream, but if they did, this would probably be real close to their recipe.

Yummalicious in a cup baby!

Ingredients

1 pt. whipping cream
1/2 cup milk {I used 2%}
1 cup packed light brown sugar
1 cup Homemade Pumpkin Puree 
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup crushed gingersnaps 

Directions

Whisk together all the ingredients {except the gingersnaps} in a large bowl. Place a sieve over another large bowl and using a wisk, press the mixture through the sieve. If you are using homemade pumpkin puree, there may be some pulp left in the sieve {just discard it}.

Place the mixture in your ice cream maker, stir in gingersnaps, and freeze according to manufacturer’s directions. Ice cream is best when consumed within a few days.

-------------------------------

Source onehundreddollarsamonth.com

dessert

Posted by mk in dessert

Thanksgiving Dessert Recipes – Pumpkin Gingersnap Ice Cream

Buttermilk-Plum Ice Cream

Buttermilk-Plum Ice Cream

Though it's a little more involved, this recipe for homemade ice cream is well worth the effort. If you like creamy, fruity ice cream and trying out new flavor combinations, you'll love this dish.

Ingredients

• 2 cups half-and-half
• 1 cup buttermilk 
• 1 cup heavy cream
• 6 large egg yolks 
• 1 1/3 cups plus 3 Tbsp. sugar, divided $
• 2 cups peeled, chopped black plums (such as 'Methley')
• 1 tablespoon light corn syrup
• 1/8 teaspoon table salt
• 2 teaspoons fresh lemon juice

Preparation

1. Whisk together first 4 ingredients and 1 1/3 cups sugar in a medium saucepan. Cook over medium-low heat, whisking often, 10 to 12 minutes or until mixture just begins to boil. Pour mixture into a medium-size metal bowl. Fill a large bowl halfway with ice water. Place bowl containing custard mixture in ice water, and cool completely (about 30 minutes), whisking occasionally. Cover and chill custard mixture 2 hours.

2. Meanwhile, stir together plums, corn syrup, salt, and remaining 3 Tbsp. sugar in a small saucepan, and cook over medium heat, stirring occasionally, 12 minutes or until plums are very tender. Remove from heat; let stand 15 minutes. Stir in lemon juice. Cover and chill plum mixture 2 hours.

3. Pour custard mixture into freezer container of a 2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times may vary.) Transfer ice cream to a freezer-safe bowl or pan, and freeze 1 hour. Meanwhile, freeze plum mixture 30 minutes. Dollop frozen plum mixture over frozen ice cream, and gently swirl.

dessert

Posted by mk in dessert

Buttermilk-Plum Ice Cream

Pineapple Cream Dessert

Pineapple Cream Dessert

Ingredients

• 1 can Eagle Brand condensed milk
• 16 oz. crushed pineapple, drained
• 1 cup chopped nuts
• 4 tbsp. lemon juice
• 1 lg. (9 oz.) container Cool Whip

Instructions

Combine pineapple, condensed milk, nuts, and lemon juice. 

Fold into Cool Whip, and serve.

dessert

Posted by mk in dessert

Pineapple Cream Dessert

RAW MINI CHOCOLATE CREAM CAKES

RAW MINI CHOCOLATE CREAM CAKES

These chocolate cream cakes are not only healthy and easy to make, they are raw and gluten free too! Plus perfect individual serving!

Raw desserts are so much fun to make and anyone can make them. No baking required. A great recipe to make with your kids too.

Plus this recipe can be easily changed to your taste preference. We used pecans in crust, but any nut would work. For the filling, we used cashews as they provide the best cream. But macadamia nuts would be okay. We reduced the amount of sugar in these chocolate cream cakes, so adjust to your liking.

ERVES

12 mini cake or a large 9 inch cake

COOK TIME

10

INGREDIENTS

Pecan chocolate crust

• 1 cup pecan meal (just ground up pecans, can use any nut meal of liking)
• 3-4 medjool dates (or 2-3 tbsp maple syrup)
• 1/2 cup cacao powder (cocoa powder)
• pinch sea salt
• 1 teaspoon vanilla

Chocolate filling

• 2 cups cashew, pieces
• 1/2 cup coconut oil, liquid
• 1/2 cup maple syrup ( or may use agave nectar)
• 1/2 cup water
• 2 teaspoons vanilla
• 3/4 cup raw cacao powder (or cocoa powder)

Optional toppings

• crushed pecans
• chocolate sauce

PREPARATION

Pecan chocolate crust

Place all ingredients into a food processor (can do in a blender) and pulse till combined. you want the crust to slightly stick together.

Grab your mini cheesecake pan and scoop your pecan chocolate crust into your pan. press down with fingers to firmly place the crust into pan.

Set aside as you make your filling.

Chocolate filling

Soak cashews for about 10- 15 minutes (optional) then rinse well. place cashews into blender with maple syrup, vanilla, and water. blend for a little bit to get it creamy.

Next add in your cacao powder and coconut oil. blend till creamy. you may have to scrape down the sides a few times. just keep blending till it is nice and smooth.

**we like our chocolate cream cake on the rich chocolate not too sweet side, you may add in a little bit more sweetness if desired

Once chocolate filling is blended begin scooping your filling into your mini cheesecake pans. fill them to the top. set the chocolate cream cakes into your freezer to set for a few hours before removing from pan.  you may enjoy this chocolate dessert as is or you may add on more chocolate and pecans. why not, right?

----------------

From onegreenplanet.org

dessert

Posted by mk in dessert

RAW MINI CHOCOLATE CREAM CAKES

Caramel Banana Banoffee Tart

Caramel Banana Banoffee Tart

Ingredients

Sweet Pastry

• 335 g Plain Flour
• 
  
• 235 g Unsalted Butter
• 
  
• 100 g icing sugar
• 
  
• 3 egg yolks

Filling

• 250 g Marscapone
• 250 g crème fraiche
• 395 g Tin Condensed milk caramelised
• 100g Dark Chocolate (70% cocoa)
• Banana sliced and pan fried

Warm Chocolate Sauce

• Single cream
• Dark Chocolate (70%cocoa)

Method

1.

Prepare the sweet pastry by rubbing the cold butter with the flour and icing sugar until a fine crumb is achieved. Add the egg yolks and bring together. Wrap in cling film and chill for at least two hours.

2.

Place the tins of condensed milk into a heavy bottomed pot and cover with water and simmer for three hours. Keep covered with water at all times, remove after three hours and allow to cool completely.

3.

Roll out the pastry and line individual pastry rings leaving the pastry over hanging until the baking is complete. Blind bake until the base is golden brown. Allow to cool, and then trim the edges. Melt chocolate then line the inside of the pastry case with a thin layer of chocolate.

4.

Combine the crème friache and the mascarpone in a bowl. Then fold through the caramelized condensed milk to create a ripple effect. Deposit it evenly between the tart bases.

5.

Slice the bananas and gently pan fry in a little butter until golden. Arrange them on top of each tart and drizzle with warm chocolate sauce.

Notes

Please take extreme caution when boiling the tin of condensed milk as it can be dangerous. You can purchase pre-made caramel as an alternative.

---------------------------------------------

From lifestylefood.com.au

dessert

Posted by mk in dessert

Caramel Banana Banoffee Tart

Amazing Maltesers cake

Ingredients

•  200g (1 cup, firmly packed) brown sugar
•  185ml (3/4 cup) milk
•  125g butter, chopped
•  115g (3/4 cup) self-raising flour
•  75g (1/2 cup) plain flour
•  50g (1/2 cup) cocoa powder
•  3 eggs, lightly whisked
•  185g butter, extra, at room temperature
•  345g (2 1/4 cups) icing sugar mixture
•  95g (3/4 cup) malted milk powder
•  1 tablespoon milk, extra
•  465g Maltesers
• Ganache
•  300g dark cooking chocolate, finely chopped
•  125ml (1/2 cup) thickened cream
•  30g butter

Method 

• Step 1

Preheat oven to 160C. Grease a 20cm round cake pan with butter. Line base and side with baking paper.

• Step 2

Place the brown sugar, milk and butter in a microwave-safe bowl. Cook in microwave on high, stirring every minute, for 4-5 minutes or until the butter melts and the mixture is smooth.

• Step 3

Use a balloon whisk to whisk the combined flour and cocoa powder into the butter mixture. Whisk in the egg. Pour into the prepared pan. Bake for 55 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 5 minutes to cool before transferring to a wire rack to cool completely.

• Step 4

To make the ganache, place the chocolate, cream and butter in a microwave-safe bowl. Cook in microwave on high, stirring every minute, for 2-3 minutes or until the chocolate melts and the mixture is smooth.

• Step 5

Use an electric beater to beat the extra butter in a bowl until pale and creamy. Beat in the icing sugar, malted milk powder and extra milk until fluffy. Beat in 1 1/2 tablespoons ganache.

• Step 6

Set the remaining ganache aside for 1 hour 30 minutes or until thick, glossy and spreadable.

• Step 7

Meanwhile, use a large serrated knife to cut the cake horizontally into four layers. Place the cake base on a platter. Spread with one-third of the icing. Continue layering with the remaining cake and icing, finishing with cake. Cover and place in the fridge for 1 hour 30 minutes to chill.

• Step 8

Spread the ganache evenly over the top and side of the cake. Decorate with Maltesers.

 Notes

Follow these hints:

• 1) Before attaching the Maltesers to the cake, wear cotton gloves to avoid leaving any fingerprints on the chocolate.
• 2) To get even rows when decorating, first make a strip of Maltesers straight down the centre of the cake, then add in rows on either side.
• 3) To cut the cake, start by slicing alongside the centre strip and try to cut between the rows where possible.
• For more tips on how to achieve a picture perfect cake

cake dessert

Posted by mk in cake, dessert

Amazing Maltesers cake