cinnamon – Page 2 – Sweet Tooth Experiments

Green Smoothie Chocolate Cake

Posted on October 7, 2017 Posted in Cakes .

Green Smoothie Chocolate Cake

Green Smoothie Chocolate Cake recipe

Don’t get scared, hold on and stay with me for 1 minute, I can guarantee this cake will taste only of chocolate, you will not taste a gram of green or healthiness in this cake.

The name of this recipe says it all, I have taken key ingredients that you usually find in green smoothies that provide a pleather of varying health benefits and turned them into a cake. In fact, 12/16 of the ingredients in this cake are well known for their health benefits.

Don’t believe you can eat a nutritious cake and thoroughly enjoy it? The below is an example of a few ingredients that provides exactly that:

Zucchini – vitamin C & A, protein, fiber, potassium & folate
Spinach – vitamins A, B2, C and K, magnesium, manganese, folate, iron, calcium & potassium
Dates – iron, calcium, potassium, phosphorous & magnesium
Cocoa – lower blood pressure, improve blood flow & 3x the antioxidants than a cup of green tea
Cinnamon – lowers blood sugar and reduce heart disease risk factors
Ginger and Turmeric – anti-inflammatory qualities
Oatmeal – controls blood sugars, high in fiber and drops bad cholesterol
Avocado – vitamin C & E

Ingredients:

Cake batter:

265g zucchini
65g spinach
65g dates
240ml almond milk
65g cocoa powder
¼ tsn ground cinnamon
1/4 tsn ground ginger
Pinch turmeric
165g butter
240g sugar
4 eggs
30g oatmeal
175g self-raising flour

Icing:

1 large avocado (190g flesh)
60g dates
80ml honey
1 tsn vanilla essence
30g cocoa powder

Extra:

35g dates, diced

Method:

Pre-heat the oven to 180c degrees and line 2 x 25cm cake tins with baking paper.
Grate the zucchini into a bowl and squeeze out 65ml of the zucchini liquid.
Place in a food processor the spinach, dates and 120ml of the almond milk, blitz until smooth.
Add the remaining 120ml of almond milk along with the cocoa powder, cinnamon, ginger and turmeric to the food processor. Blitz until smooth and well combine, add to the zucchini and stir to combine.
Using electric beaters whisk the butter for 3 minutes or until pale in colour.
Add the sugar to the butter and beat for 5 minutes until fluffy and light.
Add the eggs, one at a time beating for at least 1 minute between each addition (mix should be light, pale and fluffy).
Pour the oatmeal into the butter mix and sieve the self-raising flour into the mix.
Add the almond milk wet mix and whisk with electric beaters on low until just combine.
Spoon the mix evenly into the 2 prepared cake tins.
Bake in the oven for 50 minutes or until a skewer inserted in the center of each cake comes out clean.
Leave the cakes in the tins for 10 minutes before inverting onto a cooling rack until cold.
Meanwhile, make the icing by placing the avocado, dates, vanilla and honey into a food processor and blitz until well combine and smooth.
Add the cocoa powder to the avocado mix and blitz until smooth and well combine.
Place 1 cake onto a plate, top with 1/3rd of the icing.
Add the 2^nd cake on top and use the remaining icing on the top and sides of the cake, scatter with the additional dates for decoration, enjoy.

NOTE: For additional decoration only I have picked a few flowers for the garden and arranged on top of the cake.

Green Smoothie Chocolate Cake recipe

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Spiced Parsnip Date and Orange Cupcakes

Posted on September 23, 2017 Posted in Cupcakes .

Spiced Parsnip Date and Orange Cupcakes

This recipe was designed specifically to challenge me. I’m not a fan of parsnip at all, however as I have baked with almost every other root vegetable I decided to really push my taste buds to not only come up with a Parsnip based recipe but a recipe that is super tasty.

I am so surprised at how good this recipe is, who would have though such a tasty cupcake treat could come from one of my least favorite vegetables.

The spice combos with dates, honey, walnuts and orange took a bit of tweaking I won’t lie, but it was well worth the experimenting to get it right!

Ingredients:

Cupcake batter:

180g self-raising flour
1 + ½ tsn baking powder
120g brown sugar
1 + ½ tsn ground ginger
1 + ½ tsn ground cinnamon
¼ tsn salt
1/3rd tsn ground nutmeg
1/3^rd tsn mixed ground spice
80g dried dates
60g walnuts
180g parsnip
3 tsn orange zest
3 eggs
120g vegetable oil
70ml honey
1 tsn vanilla essence

Frosting:

300g cream cheese, softened
70g butter, softened
1 tsn orange zest
100g icing sugar

Method:

Preheat the oven to 175c degrees and line a cupcake tin with 12 patty cases.
Place the flour, baking powder, sugar, ginger, cinnamon, salt, nutmeg and mixed spice into a bowl and stir until well combined.
Dice the dates and walnuts into small pieces and add to the flour mix, stir.
Grate the parsnip into the flour mix as well as the orange zest, stir until well combined.
In a separate bowl whisk the eggs with electric beaters until light and fluffy.
Add the oil, honey and vanilla to the egg mix and beat for 4 minutes, until well combine and bubbly.
Evenly spoon the batter into the patty cases.
Bake the cupcakes in the oven for 20 minutes or until a skewer inserted in the center comes out clean.
Leave for cupcakes for 5 minutes before placing on a cooling rack until cold.
Meanwhile make the icing by placing the softened cream cheese, softened butter, orange zest and icing sugar into a bowl.
Using electric beaters whisk until fluffy and well combine.
Place the icing into a piping bag fit with a star noddle and pipe the icing on top of the cupcakes.
Enjoy!

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Apple and Cinnamon Dessert Crumble Taco’s

Posted on August 26, 2017 Posted in Unique .

Apple and Cinnamon Dessert Crumble Taco’s

It may seem like there are endless components to this dessert don’t be scared. There is a reason the recipe only has 21 steps. Most of the steps take minimal effort and time to complete (the cream takes a whole of 1 minute).

Additionally, the recipe uses the same few ingredients over and over thus making is a straight forward and simple bake to get right.

This recipe did go through a few adjustments along the way, however my persistence in keeping with the core idea was well worth the effort.

This recipe is truly tasty and a prime example of turning the savory into sweet.

Ingredient:

Crumble:

30g plain flour
20g oats
40g butter
1 tsn ground cinnamon
50g brown sugar

Caramel:

30g white sugar
5ml water
30ml cream
15g brown sugar

Cream:

100ml thickened cream
20g brown sugar
½ tsn ground cinnamon

Taco Shells:

8 tortilla wraps
40g butter
30g brown sugar
½ tsn ground cinnamon

Apple Filling:

200g apple, peeled cored and dice into small pieces
40g sugar
40g butter
1 tsn lemon juice
1 tsn ground cinnamon
70ml water
1 tsn corn flour

Method:

Pre-heat the oven to 180c degrees and line a baking tray with baking paper.
Place all the crumble ingredients into a bowl and using your fingertips rub butter into mixture until it resembles breadcrumbs.
Sprinkle the crumble over the prepared tray and bake for 15 minutes or until golden brown in colour.
Place the tray aside to cool completely then break up the crumble into breadcrumb consistency with fingertips.
To make the caramel place the white sugar and water into a saucepan on a high heat and stir until the sugar has dissolved.
Leave the mix without stirring until the sugar syrup is dark golden in colour, take off heat.
Add the brown sugar and cream and mix with a metal spoon until the caramel is smooth and glossy, leave aside to cool completely.
To make the cream place the ingredients into a bowl and using electric beaters whisk until peaks form. Place in the fridge for later use.
Next are the taco shells. Using a 10cm circle cookie cutter cut out 1 circle per tortilla wrap.
Place wraps in the microwave for 10 seconds or until they just start to steam.
Melt the butter and using a pastry brush evenly brush the butter onto both sides of the 8 x 10cm wraps.
Turn a cupcake tin upside down and place the shells in the dips to make the taco shell shape when the wraps bake.
Place the tin in the oven for 15 minutes or until the shells start to go golden brown. Be sure not to let the shells cave in on the sides (if this happens remove the shell from the oven and place a knife width-way in the middle of the 2 shell sides while hot and it will reshape).
Place the remaining 30g brown sugar and 1/2 tsn cinnamon onto a bowl, stir then with the warm cooked taco shells place in the bowl and cover completely with the cinnamon sugar mix (just like a churro or cinnamon doughnut). Leave aside to cool.
Lastly make the apple filling by placing the apple pieces, sugar, butter, cinnamon, 30ml water and lemon juice into a saucepan on a medium heat, stirring until well combine and the apples start to soften.
With the remaining 40ml of water add the corn flour and stir until smooth.
Pour the corn flour mix into the pan and stir until the mix thickens slightly and the apples are cooked.
Set the apple mix aside to cool completely.
To assemble, grab a taco shell and spoon 25g of the apple filling into the bottom of the shell case.
Top the apple filling with 10g of the cream mix.
Add a good sprinkle of the crumble mix and finish off with a solid drizzle of the caramel sauce.

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Baklava Cake

Posted on July 22, 2017 Posted in Cakes .

Baklava Cake

I’m quite the fan of baklava so it’s no surprise that one day I decided to ‘steal’ the flavors and some of the baking techniques to reproduce the treat into a cake version. The crunch of the filo works in perfect harmony with the velvet mascarpone cheese texture, while the syrup connects and amplifies the cake layers to a new level. When combined, the crunch, smoothness, sticky and fluffiness of textures all complement each other for a seriously satisfying dessert.

Thus here is my Baklava Cake recipe.

Ingredients:

Cake:

250g butter
½ tsn almond essence
220g sugar
4 eggs
80ml cup milk
225g self-raising flour
60g ground almonds
120g slivered almonds
200g shelled pistachios

Syrup:

290g sugar
340ml water
4 tsn honey
Lemon rind strip
3 tbsn lemon juice
3/4 tsn rosewater essence

Filling:

450g mascarpone cheese
1 tbsn honey
1 tsn ground cinnamon
½ ground cardomom

Filo Layers:

70g pistachios
2 tbsn sugar
1 tsn cinnamon
½ ground cardomom
7 sheets filo
80g butter

Method:

Pre-heat the oven to 180c degrees and line 2 x 25cm cake tins with baking paper.
With electric beaters beat the butter and sugar for 5 minutes or until light and fluffy.
Add the eggs, one at a time beating in between each addition until well combined.
Add the milk, sift in the flour and ground almonds. Fold together until combine.
Spread the batter into the 2 prepared cake tins. 1 with 1/3^rd of the mix and the 2^nd tin with the remaining mix, flatten the tops with the back of a spoon.
Roughly chop up the nuts together and then sprinkle ontop of the cakes. Push the nuts softly with your hand to ensure they stick into the cake.
Bake cakes for 35 minutes or until a skewer inserted in the center comes out clean. The larger cake will take longer (around 50 minutes).
Leave the cooked cakes in the tins and reduce the oven temperature down to 160c degrees.
To make the syrup place the sugar, water, honey and lemon strip into a saucepan and stir on medium heat until the mix boils.
Continue boiling until the mix becomes thicker and syrupy.
Take the syrup off the heat, remove the rind and add in the rosewater and lemon juice, stir to combine. Place 4 tbsn aside in a small bowl for the filling.
With the cakes still in their tins use a skewer to poke holes in the top of the cakes.
Pour the syrup over the cakes evenly, leaving them in the tins to cool completely.
Meanwhile make the filling by beating the cheese, honey, cinnamon and cardamom with the 4 tbsn of the left-over syrup with electric beaters until combine. Set aside.
To make the filo layer place the pistachios, sugar and spices into a food processor and blitz until finely chopped.
Line a large baking tray with baking paper.
Melt the butter and using a pastry brush brush some of the butter to cover 1 filo sheet.
Using the cake tin as a guide place the tin on the buttered filo and cut around the tin, repeat with the leftover filo from your buttered sheets so you now have 2 circles from the 1 piece of filo.
Place the 2 filo pieces onto the lined baking tray.
Sprinkle 1 tsn of the nut mix over the buttered filo circles.
Brush the butter onto a 2nd piece of filo and repeat the cutting of 2 circles.
Add the 2 newly cut circle layers ontop of the filo circles on the tray and top with 1 tsn of nut mix.
Repeat the butter, nut, filo process until 7 sheets have been used and you have 2 filo stacks of 7 layers each.
Bake the stacks in the oven for 15 minutes or until golden in colour, leave the tray aside to cool the stacks completely.
Once the cakes have cooled place the smaller cake onto a plate (nut side up).
Spread with ½ the cheese filling then place a filo stack on top.
Cut the larger cake in half horizontally.
Add a 2nd cake layer (the layer with no nuts) ontop of the filo, spread with the remaining filling and the remaining filo stack.
Add the last (3rd) cake layer nut side up and enjoy.

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Churros Chocolate Caramel Cake

Posted on June 24, 2017 Posted in Cakes .

Churros Chocolate Caramel Cake recipe

After having churros recently at a restaurant and dipping them into chocolate sauce and caramel sauce I thought making a cake out of the choux pastry (churros batter) and layering up with chocolate and caramel goodness would be an awesome way to enjoy the churros flavor and texture in an unusual (though still super tasty) way.

Usually when you make churros you pipe the batter into boiling oil, however to keep the shape of a round cake I did some experimenting until I came up with a method that suited my needs perfectly.

Instead of chocolate and caramel sauce I made a creamy chocolate ganache and a creamy thickened version of caramel sauce to ensure the churros cake layers would bind together.

To cut through the sweetness and add an additional layer I then topped with some thickened cream.

This cake did take quite a few versions to get right but ohh my is it worth it.

Cinnamon sugar:

100g white sugar
1 tsn cinnamon

Cake:

250ml water
100g butter
150g plain flour
¼ tsn salt
40g icing sugar
3 eggs

Ganache:

20ml cream
50g dark chocolate
10g brown sugar

Caramel:

65g white sugar
10ml water
40ml cream
25g brown sugar

Extra:

150g thickened cream

Method:

Pre-heat the oven to 165c degrees.
Make the cinnamon sugar by pouring the sugar and cinnamon onto a sheet of baking paper, stir until combine.
To make the cake layers place the water and butter into a saucepan and heat on medium until the butter is melted.
Stir until it starts to boil, remove the butter mix off heat.
Add the flour, icing sugar and salt to the butter mix and using a wooden spoon stir until the mix balls and comes away from the side of the saucepan.
Place the mix into a bowl until cool.
Add the eggs to the mix and beat with a hand whisk until the batter is well combine and smooth.
Line 2 baking trays with a piece of baking paper and draw 4 x 15cm circle outlines onto the paper with a pencil.
Spoon the batter into a piping bag with a large round nozzle and pipe the mix around the edge of the circle, continuing until you reach the center and the circle is filled.
Spread the mix with a spoon slightly to bleed the piping and place the trays in the freezer for 90 minutes or until the batter is hard set.
Peel the disks from the baking paper.
Place oil into a saucepan and heat on high until the temperature hits 250c degrees (or test with a corner of bread if it sizzles its ready).
Place one disk at a time into the oil until golden brown.
Remove with a spatula and place onto some absorbent paper towel.
Once all are done line a large tray with baking paper, place the churros layers on the paper and bake in the oven to cook through for 40 minutes, flipping them over at the 20 minute mark.
One by one place the layers in the cinnamon sugar, flipping to cover both sides in sugar.
Place layers on a plate to cool.
Meanwhile make the ganache by pouring the cream into a bowl and on medium power heat in the microwave until the cream just starts to bubble.
Add the chocolate and leave for 1 minute.
Add the sugar and stir until the ganache is glossy and smooth, leave aside to cool completely.
To make the caramel place the white sugar and water into a saucepan on a high heat stirring until the sugar has dissolved.
Now leave the mix without stirring until the sugar syrup is dark golden is colour, take off heat.
Add the brown sugar and cream and mix with a metal spoon until the caramel is smooth and glossy, leave aside to cool completely.
In a separate bowl beat the extra thickened cream with electric beaters until soft peaks form.
Spoon 50ml of extra cream into a separate bowl and beat further until firm peaks form, set aside.
Spoon 50ml of extra cream into another bowl with the cooled chocolate ganache and beat slowly until the chocolate is combine and firm peaks form, set aside.
To the remaining 50ml extra cream add the cooled caramel and beat slowly untl the caramel is combine and firm peaks form, set aside.
To assemble the cake, place a churros layer on a plate, top with the chocolate cream spreading evenly with the back of a spoon.
Place a second cake layer on the top, then the caramel cream spreading evenly with the back of a spoon.
Place the third cake layer on top, then the cream, spreading evenly with the back of a spoon.
Add the top layer and enjoy.

Churros Chocolate Caramel Cake recipe

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Churros Chocolate Caramel Cake recipe

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Spiced Garden Cake

Posted on June 3, 2017 Posted in Cakes .

Spiced Garden Cake

In the past I have made many cake with veggies; a chocolate zucchini cake, spiced carrot cake, traditional Swedish apple cake, pumpkin and maple cake, pumpkin pie…and the list goes on.

All of these cakes were sooo tasty and are beautifully moist thanks to the vegetables.

I wanted to take baking with veggies to another level, it may sound weird and bland to have a cake based on a selection of common garden vegetables, however the mix of spices, zingy zest and satisfying inclusion of cream make this cake a unique hearty and nourishing treat.

This cake is also a great way to use up left over vegetables and turn them into a scrumptious dessert.

Ingredients:

Cake:

215g flour
230g brown sugar
2 tsn ground cinnamon
1 tsn ground mixed spice
1/4 tsn ground cardamom
1 tsn baking powder
120g grated apple
90g grated carrot
90g grated zucchini
50g grated pumpkin
1/2 tsn orange zest
80ml vegetable oil
80ml milk
2 eggs

Cream icing:

150g cream
2 tbsn icing sugar
1 tsn orange zest
1/2 tsn ground cardamom

Method:

Pre-heat the oven to 170c degrees and line a 20cm cake tin with baking paper.
In a bowl place the flour, sugar, cinnamon, mixed spice, cardamom and baking powder and stir until combine.
Add the grated apple, carrot, zucchini and pumpkin and stir unit into the dry mix until combine.
In a separate bowl mix the zest, milk, oil and eggs.
Add the egg mix into the flour mix and stir until well combine.
Pour the mix into the tin and bake in the oven for 40 minutes or until a skewer inserted in the middle of the cake comes out clean, leave aside to cool on a cooling rack.
With electric beaters whisk the cream until soft peaks form.
Add the sugar, zest and cardamom to the cream and whisk until combine.
To assemble cut the cake horizontally in half.
Place 1 cake layer on a plate, top with half the cream icing, top with the 2nd cake layer and then with the remaining icing.
Enjoy!

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Monkey Bread

Posted on March 4, 2017 Posted in Bread .

Monkey Bread


This recipe actually has quite a few variations online. I too created my own version, utilizing aromas and flavors I know taste like magic together.
This bread is an alternative to a cinnamon scroll, but in my opinion much tastier, simpler and interesting.
The ball method means every mouthful has delicious spices and nuts. Think brioche bread, beautiful crunch of roasted nuts and swirls of tasty complementary spices.

Ingredients:

Dough:

100ml milk
45g butter
1 egg
1 + ½ tsn dried yeast
½ tsn salt
225g bread flour
25g sugar

Bread filling:

80g butter, melted
1 + ½ tsn ground cinnamon
1 tsn ground ginger
½ tsn ground nutmeg
110 brown sugar
150g roasted pecans, chopped

Icing:

25g butter, melted
½ tsn ground cinnamon
1 tsn vanilla essence
50g icing sugar

Method:

Place the milk and butter into a bowl and microwave until steaming, stir until combine and butter is melted. Leave aside to cool to room temperature.
Add the milk mix and an egg into your kitchen aid with a dough hook, kneed until combine.
Sift the yeast, flour, salt and sugar into the milk mix and kneed for 10 minutes until silky and elastic.
Spray a bowl with oil spray and transfer the dough into the bowl. Top the bowl with plastic wrap and leave aside the bowl for 90 mins to prove.
Spray a bread load tin with oil spray.
In another bowl place the spices and sugar and then mix until combine.
Melt the 80g butter in a bowl and spoon 15ml into the base of the tin.
Sprinkle melted butter with 1/3^rd of the chopped nuts.
Pull pieces of the dough and roll into 2cm sized balls.
Place the remaining 65ml butter into a bowl and add a ball, completely cover ball with butter and remove with a spoon.
Place the sugar mix into a bowl and swish the bowl around until the ball is completely covered in sugar. Repeat with remaining dough.
Place the balls in the cake tin, evenly, covering the tin then add in 1/3^rd of the pecans.
Add the remaining balls into a second layer and top with remaining sugar and butter.
Push down careful with hands to ensure no gaps.
Leave the tin aside to prove for 90 minutes with plastic wrap on the top.
Pre-heat the oven to 180c degrees and place the bread in the oven to cook for 30 minutes or until the bread is golden brown. Leave in the tin to cool.
Once cooled hit the tin on the bench to allow for the bread to fall out inverted onto a plate.
To make the icing beat the ingredients together with a hand whisk until smooth and pour over the top of the bread.
Top with remaining nuts.
To serve you can cut into bread slices or you can pull the balls off.

Note: This bread is amazing with a swipe of butter.


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Sweet Potato Spiced Pie

Posted on December 29, 2016 Posted in Pies .

Sweet Potato Spiced Pie

This recipe was created as I wanted to make a pumpkin pie for a Christmas catch-up dinner, however had limited time to make the pie and had no pumpkin on hand, only sweet potato. Thus a sweet potato pie was created.

After the sweet potato in the pie was deemed a dinner success I decided that I would play around with the ingredients to take the pie from great to scrumptious.

After a few alternations and tweaks the below recipe was formed.

Sweet Potato Spiced Pie recipe

Ingredients:

Base:

250g butternut biscuits
½ tsn ground cinnamon
¼ tsn ground ginger
¼ tsn all spice
100g butter, melted

Filling:

500g sweet potato
420ml milk
100g sugar
1 + ½ tsn ground cinnamon
½ tsn ground ginger
¼ tsn all spice
2 eggs

Topping:

300ml cream
1 tsn vanilla essence
½ tsn ground cinnamon
20g icing sugar

Method:

Preheat the oven to 160c degrees.
Place all the base ingredients into a food processor and blitz until well combine and sand like in texture.
Pour the mix into a 25cm pie dish and flatten with fingertips on the base and sides of the tin, place in the fridge to set.
To prepare the potato cut into cubes and place into a saucepan filled with water.
On a high heat boil the potato until a skewer inserted into a piece glides in and out easily.
Place the pumpkin with 80ml of milk into the food processor and blitz until pureed, set aside until cooled.
Add the remaining milk, sugar, spices and egg to the potato mix and beat with a hand whisk until well combined.
Pour the potato filling into the prepared base and bake for 70 minutes or until set when touched on top.
Place the pie on a cooling tray to cool.
Meanwhile make the topping by whipping the cream with electric beaters until soft peaks form.
Add the remaining ingredients and beat on low until peaks form.
Once the pie is cold top with the cream and leave in the fridge for 4 hours to fully set before serving.

Sweet Potato Spiced Pie recipe

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Sago Bread Spiced Chocolate Pudding Cake

Posted on November 6, 2016 Posted in Cakes, Pudding .

Sago Bread Spiced Chocolate Pudding Cake

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For a long long time I have been experimenting with Sago but until today all attempts to bake with this ingredient have been fails, really really big fails.

Inspired by my own past breadcrumb based cake I again opted for breadcrumbs to ensure the foundation of the cake was moist and stable.

By using breadcrumbs made from gluten free bread, this cake is easily gluten friendly. By using the dates as a natural sweetener this allowed for a minimal amount of sugar required for the cake.

The cinnamon and chili add complementary flavor layers to the chocolate, pushing it to the next level in taste.

A super easy, low sugar and low fat cake that is perfect to for a dessert or special treat. I was super impressed with how decadent this cake actually tasted.

Ingredients:

30g sago
250ml milk
30ml butter
175g dates
50g brown sugar
70g breadcrumbs
1/4 tsn cinnamon
Pinch chili powder
30g cocoa powder
1 tsn bicarb of soda
1 egg

Extra:

150ml cream

Method:

Pre-heat the oven to 175c degrees and line a 20cm cake tin with baking paper.
Place the sago in a bowl with the milk and leave for 4 hours in the fridge.
Place the dates and melted butter in a food processor and blitz until smooth.
Add the sugar, breadcrumbs, cinnamon, chilli powder and cocoa and blitz until well combine.
Place mix into a bowl with the sago milk mix and egg and whisk with a hand whisk until well combined.
Pour the mix into the cake tin.
Place the tin into a roasting tray and add enough boiling water to come halfway up the side of the tray.
Place a piece of aluminum foil on the top of the cake or a glass lid.
Bake in the oven for 60 minutes of unit a skewer inserted in the center comes out almost clean.
Place on a cooling rack until cold.
Sprinkle with icing sugar and drizzle with cream or custard.

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Low Fat Spiced Chocolate Ricotta Mousse

Posted on October 8, 2016 Posted in Mousse .

Low Fat Spiced Chocolate Ricotta Mousse recipe

This is the most delectable and satisfying chocolate mousse you will eat. Replacing thickened cream with low fat ricotta cheese makes this dessert creamy, tasty and a lot less fattening.

Adding in the spices and coffee give the chocolate more body and flavor layers. This mousse can be made super quickly and is super easy.

Never again will I make chocolate mousse with cream!

Ingredients:

230g low fat ricotta
180g dark 70% chocolate
2 eggs
40g icing sugar
1/2 tsn cinnamon
1/2 tsn ground fennel
1/2 tsn ground cloves
1/2 tsn ground cardamom
1 tsn coffee granules
Pinch salt and pepper

Method:

Place the chocolate in a bowl and microwave on medium for 1 minute bursts, until almost all melted.
Stir chocolate until smooth and silky, leave aside.
Place the ricotta, egg yolks, sugar, spices, coffee, salt and pepper into a food processor and blitz until well combine and smooth.
In a separate bowl beat the egg whites with electric beaters until peaks form.
While the food processor is running pour in all the chocolate until well combined.
Add the chocolate mix to the egg whites and fold the mixes together until just combine and smooth.
Pour the mix into 4 dessert glasses and place in the fridge for 1 hour to set.
Decorate with a dust of icing sugar and cocoa powder and enjoy.

Blackberry and Lemon Quadruple Trifle recipe

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« Previous Page

Sweet Tooth Experiments

Tag Archives: cinnamon

Green Smoothie Chocolate Cake

Spiced Parsnip Date and Orange Cupcakes

Apple and Cinnamon Dessert Crumble Taco’s

Baklava Cake

Churros Chocolate Caramel Cake

Spiced Garden Cake

Monkey Bread

Sweet Potato Spiced Pie

Sago Bread Spiced Chocolate Pudding Cake

Low Fat Spiced Chocolate Ricotta Mousse

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