Sweet Tooth Experiments

Unusual sweets and global treats

Potato Chocolate Cake with Passionfuit Icing

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Potato Chocolate Cake with Passionfuit Icing

Potato Chocolate Cake with Passionfuit Icing recipe

 

Every now and then I play with vegetables in my recipes. Some favorites have been my Sweet Potato and Orange Cake , Chocolate Zucchini Cake , Beetroot and Chocolate Brownies to name a few; however one vegetable I have not baked with is the plain old fashion potato.

Though not very popular at current this mundane ingredient was once a norm for cake baking (especially mid-1900s to late 1900s).

I believe the original reason potato featured so heavily in baking (mashed to be more specific) was to use up leftovers.

The Irish were quick onto this where they would make savory potato cakes with eggs, flour, butter, onion etc.

However I am told my grandmother’s sister had a signature potato cake and frequently use this ingredient to make cakes light, fluffy, moist and dense.

It is also used to replace flour is some cases (just like apple puree is to replace butter).

After a few trials I came up with my own potato cake version, which I am quite proud of as it definitely exceeded my expectations!

Think chocolate mud cake, but without the naughty cream and chocolate.

Ingredients:

  • 130g butter
  • 220g sugar
  • 1 egg
  • 1/2 cup mashed potato
  • 1/2 tsn vanilla extract
  • 145g self raising flour
  • 35g cocoa powder
  • 125ml milk

Icing:

  • 1 + 1/2 tbsn fresh passionfruit pulp (this should be 1 + 1/2 passionfruit)
  • 1 cup icing sugar

Method:

  1. Pre-heat the oven to 175c degrees and line a 25cm cake tin with baking paper.
  2. In a bowl cream the butter and sugar with electric beaters for 5 minutes until pale and fluffy.
  3. Add the egg.
  4. Add the potato and vanilla essence and beat for 1 minute.
  5. Add the milk and sift in the flour and cocoa powder, stir with a spoon until just combine.
  6. Beat with electric beats for 1 minute.
  7. Pour the mix into the cake tin and bake in the oven for 1 hour or until a skewer inserted in the center comes out clean.
  8. Allow the cake to cool in the tin for 10 minutes, and then place on a cooling rack until cool.
  9. Meanwhile make the icing by whisking the ingredients with a hand whisk until combine.
  10. Spread icing on the top of the cooled cake and enjoy.

Potato Chocolate Cake with Passionfuit Icing recipe

Ingredients

Potato Chocolate Cake with Passionfuit Icing recipe

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Potato Chocolate Cake with Passionfuit Icing recipe

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Jasmine Honey-Lemon Bombe Alaska

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Jasmine Honey-Lemon Bombe Alaska

Jasmine Honey-Lemon Bombe Alaska recipe
This recipe is such a beautiful surprise cake.

I have taken the traditional Bombe Alaska model of cake, ice cream and meringue and placed an Asian twist on it.

Green tea, chai, earl grey and rosemary are some ingredients I have successfully baked with in the past so I decided, after a friend was telling me how Jasmine was her favorite tea I would experiment.

Why Jasmine was so appealing was due to this ingredients being so beautiful and interesting in scent. Therefore, I went to my local Asian grocer and purchased a bag of Jasmine flowers for me to experiment with.

By using my super fluffy cake base recipe (the same sponge cake recipe as my Blueberry Cardamom Pudding – yet to be posted), making things super easy by buying vanilla ice-cream (why reinvest the wheel when we already have 3 elements to this dish) and honey infused meringue this dish will look very impressive indeed.

Outcome = super delicious but not too sweet.

Jasmine Honey-Lemon Bombe Alaska recipe

 

Ingredients:

Sponge:

  • 4 egg
  • 145g sugar
  • 4 tsn corn flour
  • 145g self raising flour
  • 1 tsn butter
  • 80g water
  • 2 tsn lemon zest

Ice-cream:

  • 500g vanilla ice-cream
  • 100g cream
  • 20g jasmine flowers
  • 25g honey

Meringue:

  • 4 egg whites
  • 100g sugar
  • 2 tsn honey

Method:

  1. Using oil spray cover 6 large muffin tin holes 8cm in radius.
  2. Layer each hole with 2 sheets of cling wrap, ensuring the holes are well covered and there is overlap.
  3. Place the flowers into a saucepan with 100g cream and on a low heat simmer until steam appears and the flowers have soaked up majority of the cream. Do not boil.
  4. Place the mix into the food processor and blitz until almost smooth.
  5. Add the ice-cream and blitz until the ice-cream is smooth and the flowers are evenly distributed through the ice-cream.
  6. Place the honey in the microwave for 30 seconds to thin out then pour into the ice-cream mix until well combine.
  7. Pour the ice-cream in the holes and tap the tin to remove air bubbles, place in the freezer.
  8. Meanwhile preheat oven to 180c degrees and line a 20cm x 20cm cake tin with baking paper.
  9. Beat the eggs in a bowl with electric beaters until thick and creamy.
  10. Add the sugar slowly while beating until the sugar dissolves.
  11. Triple sift the flours into the egg mix and fold until just combine.
  12. Add the butter to the boiling water and stir to combine.
  13. Add the lemon zest and stir.
  14. Once the butter mix has cooled pour into the egg mix and fold until just combine.
  15. Pour the batter into the cake tin and bake in the oven for 15 minutes.
  16. Allow the cake to cool in the cake tin and turn out on a cutting board.
  17. Using an 8 cm cutter cut our 6 circles the same size as the muffin tins.
  18. Place the cake circle over the top of the ice-cream and lightly push with your fingertips.
  19. Place the tin back in the freezer for 3 hours to set.
  20. Beat the eggwhites with electric beaters until soft peaks form.
  21. Add the sugar slowly on a high speed followed by the honey that has been placed in the microwave for 30 seconds to thin out and beat until thick and glossy.
  22. Turn the cakes with the ice-cream out onto plates.
  23. Cover the ice-cream with the meringue mix, ensuring complete coverage.
  24. Using a blow torch slightly brown the meringue.
  25. Enjoy!

 

 

Jasmine Honey-Lemon Bombe Alaska recipe

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Jasmine Honey-Lemon Bombe Alaska recipe

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Jasmine Honey-Lemon Bombe Alaska recipe

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Jasmine Honey-Lemon Bombe Alaska recipe
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Jasmine Honey-Lemon Bombe Alaska recipe

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Jasmine Honey-Lemon Bombe Alaska recipe

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Jasmine Honey-Lemon Bombe Alaska recipe

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Jasmine Honey-Lemon Bombe Alaska recipe

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Jasmine Honey-Lemon Bombe Alaska recipe

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Jasmine Honey-Lemon Bombe Alaska recipe

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Jasmine Honey-Lemon Bombe Alaska recipe

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Jasmine Honey-Lemon Bombe Alaska recipe
 
Jasmine Honey-Lemon Bombe Alaska recipe

 

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Beetroot Raspberry and Balsamic Cake

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Beetroot Raspberry and Balsamic Cake

Beetroot Raspberry and Balsamic Cake recipe

This cake was another challenge that was given to me by a chef friend a while ago now. I for a while had strawberries and balsamic vinegar on my radar for a cake to bake one day. However, when given the challenge of creating a cake with beetroot, raspberry and balsamic vinegar, well this was a much more exciting pairing than my Strawberries and Balsamic idea.

I did make this up on the fly (originally I was going to do a balsamic vinegarette syrup for the top), but I must say making this up as I went along and deciding it needed cream and not a syrup was a very smart idea.

Im not a massive fan of cream, however after making this I became addicted to the balsamic cream, therefore cementing the inclusion of cream over another topping option.

Outcome, light fluffy, beetroot and balsamic flavorsome with a raspberry aftertaste.

Beetroot Raspberry and Balsamic Cake recipe

Ingredients:

Cake:

  • 150g butter
  • 170g brown sugar
  • 1 egg
  • 1 tsn vanilla essence
  • 280g self raising flour
  • 1 tsn baking powder
  • ½ tsn bicarbonate of soda
  • 180g grated beetroot
  • 170g raspberries
  • 50ml milk

Icing:

  • 300ml thickened cream
  • 5 tbsn icing sugar
  • 4 tsn balsamic vinegar
  • Few drops of red food coloring (optional)

 

Method:

  1. Pre-heat the oven to 180c degrees and line a 23cm baking tin with baking paper.
  2. Place the butter and sugar in a bowl and beat with electric beaters until the mix is light and fluffy.
  3. Add the egg and vanilla essence, once at a time beating in each addition and until combine.
  4. Squeeze the grated beetroot of excess liquid then place in the bowl with the butter mix (you will loose 60ml of liquid).
  5. Using a food processor process the raspberries and place into the bowl.
  6. Add the milk.
  7. Sift in the flour, powder and soda into the bowl.
  8. With a wooden spoon stir the ingredients until well combined.
  9. Pour the batter into the cake tin and bake in the oven for 45 minutes or until a skewer inserted into the center of the cake comes out clean.
  10. Place the cake on a cooling rack to cool.
  11. Meanwhile to make the topping place the cream, sugar, balsamic vinegar and coloring in a bowl and using electric beaters beat until peaks form.
  12. Cut the cake in half horizontally and spread half the cream on the cut side of the bottom later.
  13. Top with the second layer cut side down and spread with the remaining cream mix.

 

 

Beetroot Raspberry and Balsamic Cake recipe

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Beetroot Raspberry and Balsamic Cake recipe

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Beetroot Raspberry and Balsamic Cake recipe

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Beetroot Raspberry and Balsamic Cake recipe

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Beetroot Raspberry and Balsamic Cake recipe

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Beetroot Raspberry and Balsamic Cake recipe

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Beetroot Raspberry and Balsamic Cake recipe

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Beetroot Raspberry and Balsamic Cake recipe

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Beetroot Raspberry and Balsamic Cake recipe

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Yoghurt Chickpea Chocolate Cake

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Yoghurt Chickpea Chocolate Cake

Yoghurt Chickpea Chocolate Cake recipe

Although my cakes are not usually focused on ‘healthy’ sugar free or butter free I do make an effort to try and incorporate the more healthy versions of ingredients where I can as long as it does not jeopardize the flavour profiles.

This cake does exactly that, there is sugar and butter, however I have incorporated chickpeas, yoghurt and spices to enhance and replace extra carbs and additional fat.

People will never know that chickpeas are the base of this recipe and will be increasing their protein and low GI intake!

Ingredients:

Cake:

  • 200g dark chocolate
  • 2 tsn instant coffee granules
  • 2 tbsn boiling water
  • 80ml butter
  • 400g drained chickpeas
  • ½ tsn ground ginger
  • 120g brown sugar
  • 1 tsn vanilla essence
  • 4 eggs
  • 220ml flour
  • 1 tsn baking powder
  • 60g cocoa powder
  • 125ml vanilla yoghurt

Ganache:

  • 200g dark chocolate
  • 125ml vanilla yoghurt

 

Method:

  1. Pre-heat the oven to 180c degrees and line a 30cm cake tin with baking paper.
  2. Place the coffee in the water and stir until combine.
  3. Place the coffee mix and chocolate into a bowl over simmering water and stir until melted and well combine.
  4. Take off the heat and leave aside to cool slightly and stir until the butter is smooth and glossy.
  5. Place the chickpeas, ginger, sugar, vanilla, eggs, flour, powder, cocoa and yoghurt into the food processor and blitz until smooth. Add the chocolate mix and blitz until well combine.
  6. Pour the mix into the cake tin and bake for 30 minutes or until a skewer inserted into the middle comes out clean.
  7. Place on a cooling rack until cold.
  8. To make the ganache place the chocolate on a sauncepan on a low heat and stir until melted.
  9. Take off the heat and add the yoghurt until combine and glossy. Place aside until cooled.
  10. Cut the cold cake in half and spread half the ganache on the bottom layer. Place the top layer on the ganache and top the cake with the remaining ganache.
  11. Serve with ice-ream or double cream and enjoy.

Yoghurt Chickpea Chocolate Cake recipe

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Yoghurt Chickpea Chocolate Cake recipe

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Yoghurt Chickpea Chocolate Cake recipe

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Lemon Earl Grey Cake with Lavender Orange Blossom Frosting

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Lemon Earl Grey Cake with Lavender Orange Blossom Frosting

Lemon Earl Grey Cake with Lavender Orange Blossom Frosting recipe

This would have to be my 4th attempt at baking with Earl Grey and gosh has it turned out. This cake was so tasty that it didn’t venture past my fridge (usually I take my baking to work, friends houses or give to family). But nope, I ate the whole thing it was so good.

Finally an early grey recipe that made me smile.

The cake itself is not super sweet, however works brilliantly with the sweetness and amazing flavour combination of floral lavender and orange blossom.

1

Ingredients:

Cake:

  • 2 tbsn earl grey tea (6 teabags)
  • 330g sugar
  • 300g self-raising flour
  • 2 tsn vanilla essence
  • 7 eggs
  • 110ml lemon juice
  • 150g butter
  • 1 tsn cream of tartar

Icing:

  • 200g butter
  • 1 + ½ earl grey tea
  • 240g icing sugar
  • 1 + ½ orange blossom water
  • ¾ tsn lavender

 

Method:

  1. Pre heat the oven to 175c degrees and line a 25cm cake tin wit baking paper.
  2. Place the contents of 6 teabags into a food processor along with half the sugar (165g) and blitz until well combined.
  3. With electric beaters whisk the sugar and egg yolks until light and fluffy.
  4. Add the vanilla and beat until combine.
  5. Add the lemon juice and melted butter and whisk until combine.
  6. Place the egg whites into a new bowl and beat with electric beaters until soft peaks form. Add the remaining sugar and cream of tartar and beat until glossy and thick.
  7. Triple sift the flour and add to the lemon mix. Using a hand whisk softly whisk until combine.
  8. Add the egg whites in 2 patches, folding until only just combine.
  9. Pour into the cake tin and bake in the oven for 50 minutes of until a skewer inserted into the center comes out clean.
  10. Meanwhile make the icing my beating the butter and sugar until light and fluffy.
  11. Add the contents on 1 + ½ earl grey teabags (1 + ½ tsn), orange blossom and using a mortar and pestle grind some lavender until in powder form.
  12. Beat until smooth and fluffy.
  13. Place the cake on a cake rack until cooled.
  14. Top with the icing and serve.

 

 

Lemon Earl Grey Cake with Lavender Orange Blossom Frosting re

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Lemon Earl Grey Cake with Lavender Orange Blossom Frosting recipe

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Lemon Earl Grey Cake with Lavender Orange Blossom Frosting recipe

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Coconut Lime Black Rice Cake with Raspberries

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Coconut Lime Black Rice Cake with Raspberries

Coconut Lime Black Rice Cake with Raspberries recipe
 

I recently had a salad with black rice and found the texture and taste very interesting – nothing like white rice at all.

As I have made a cake in the past with a white rice base I thought this would be a good ingredient to also make up a recipe with.

As black rice is a traditional Asian stable I felt the best pairing of ingredients and flavours would be additional traditional Asian favorites.

Therefore I came up with coconut and lime and for a twist of an additional flavour that brings the cake to the next level I have also incorporated beautiful fresh raspberries.

This cake is so moreish and the inclusion of star anise adds a beautiful after-tone.

 

Ingredients:

Cake:

  • 1 cup black rice
  • 3 cups water
  • 6 star anise
  • 3 tsn cinnamon
  • 2 tbsn lime juice
  • 1/4 tsn ground ginger
  • 2 lime peels
  • 150g brown sugar
  • 2 eggs
  • 1 + ½ tbsn corn flour

Syrup:

  • 375ml coconut milk
  • ½ tbsn corn flour
  • 90g brown sugar
  • 1 tbsn lime juice
  • 1 tbsn mint leaves

Topping:

  • 90g raspberries
  • ½ tbsn lime zest
  • 15g desiccated coconut

Method:

  1. Place the rice in water overnight to soak.
  2. Pre-heat the oven to 180c degrees and line a 25cm cake tin with baking paper.
  3. Rinse the rice and pour into a saucepan with 3 cups water, the star anise, cinnamon, ginger, lime juice and peel.
  4. Stir on a high heat until boiling, then turn to medium and leave for 25 mins stirring occasionally or until the liquid is absorbed and the rice is cook cooked through.
  5. Add the sugar and stir for a further minute.
  6. Allow mix to cool slightly then stir through the flour and eggs.
  7. Pour the mix into the cake tin and bake for 30 mins or until a skewer inserted in the center comes out clean.
  8. Place the cake on a cooling rack until cold.
  9. Meanwhile to make the syrup place the flour and coconut milk in a bowl and beat until the flour is dissolved.
  10. Pour into a saucepan with the lime juice and mint leaves and heat on highuntil the mix boils.
  11. Turn doen the temprature to medium and allow to cook for 10 mins, stirring every few minutes.
  12. Place the pan aside to cool slightly.
  13. Place the cake back into the cake tin and top with the syrup.
  14. Leave aside for 1 hour for the cake to soak up the syrup.
  15. Transfer the cake onto a plate and top with raspberries, lime zest and desiccated coconut.

 

Coconut Lime Black Rice Cake with Raspberries recipe

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Coconut Lime Black Rice Cake with Raspberries recipe

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Coconut Lime Black Rice Cake with Raspberries recipe

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Coconut Lime Black Rice Cake with Raspberries recipe

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Strawberry Nesquik and Lime Daiquiri Sponge Cake

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Strawberry Nesquik and Lime Daiquiri Sponge Cake

Strawberry Nesquik and Lime Daiquiri Sponge Cake recipe

I was a little short on ideas one weekend and started researching some cocktail’s to attain some flavor combo inspiration. I liked the idea of a strawberry daiquiri, which hero’s strawberry, rum and lime. I figured that I could make a sponge cake but with a big twist. Instead of jam I made a lime curd and instead of plain cream I spiked it with white rum.

To achieve the strawberry flavor I used strawberry essence and replaced the sugar with strawberry Nesquik (I have been experimenting with Nesquik for a while now and prior this recipe had not come up with a successful recipe).

This cakes outcome was a success (though doesn’t exactly taste like a daiquiri), but the most successful part is the addictive lime curd!

Strawberry Nesquik and Lime Daiquiri Sponge Cake recipe

 

Ingredients:

  • 2 tsn flour
  • ½ tsn bi carb of soda
  • 1 tsn cream of tartar
  • 130g corn flour
  • 4 eggs
  • 175g Strawberry Nesquik
  • 1 + 1/2 tsn strawberry essence

Cream:

  • 300ml thickened cream
  • 4 tbsn icing sugar
  • 1 + ½ tbsn white rum

Lime Curd:

  • 2 egg yolks
  • 2 eggs
  • 14og sugar
  • 80ml lime juice
  • 100g butter

Ganache:

  • 20ml thickened cream
  • 30g white chocolate
  • 1 tbsn strawberry Nesquik
  • 2 tsn Strawberry essence

 

Method:

  1. Preheat the oven to 190c degrees and line a 30 x 20cm cake tin with baking paper.
  2. Place the flour, bi carbonate or soda, cream of tartar, corn flour and powder into a bowl and sift 3 times.
  3. Place the eggs and Nesquik in a bowl and using electric beaters whisk for 10 minutes on a high speed.
  4. Add the essence and beat for 1 more minute.
  5. Turn the beaters on low and add the flour mix and beat for 1 minute.
  6. Spoon the mix evenly into the 3 cake tins and bake for 20 minutes or until the sponge springs back when touched.
  7. Remove the tins from the oven and leave for 10 minutes in the tins.
  8. Turn the cakes onto a cooling rack and leave until cold.
  9. To make the filling whisk the cream and icing sugar with electric beaters until peaks form.
  10. Whisk in the rum until just combine.
  11. To make the curd whisk all ingredients in a saucepan on a low heat until the mix is smooth.
  12. Turn the heat to medium and whisk for 10 minutes or until the mix becomes thick.
  13. Leave aside to cool completely.
  14. To assemble spoon the curd evenly on the top of 2 cakes.
  15. Spoon the cream evenly on the top of the curd.
  16. Place one of the filled cake layers onto of the other and top the cake off with the plain cake layer.
  17. To make the ganache place the cream in the microwave until boiling.
  18. Add the chocolate, Nesquik and essence to the cream and leave for 1 minute.
  19. Stir until glossy and thick.
  20. Drizzle the chocolate ganache over the top of the cake and serve.

 

Strawberry Nesquik and Lime Daiquiri Sponge Cake recipe

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Strawberry Nesquik and Lime Daiquiri Sponge Cake recipe

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Strawberry Nesquik and Lime Daiquiri Sponge Cake recipe

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Strawberry Nesquik and Lime Daiquiri Sponge Cake recipe

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Strawberry Nesquik and Lime Daiquiri Sponge Cake recipe

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Strawberry Nesquik and Lime Daiquiri Sponge Cake recipe

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Strawberry Nesquik and Lime Daiquiri Sponge Cake recipe

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Strawberry Nesquik and Lime Daiquiri Sponge Cake recipe

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Coffee Hazelnut and Chocolate Bread Cake

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Coffee Hazelnut and Chocolate Bread Cake

Hazelnut Mocha Bread Cake recipe

So I have previously made a Kahlua, Nutella and Chocolate very decadent cake that I posted a while back. As these flavors work brilliantly together I decided to mirror these flavors in another cake, however make a non-alcoholic more ‘healthy’ version. To do this I utilised coffee granules, hazelnut meal and organic dark chocolate.

As this flavor mix is not really anything unusual to put my twist on the recipe I used breadcrumbs instead of flour. A very convenient and easy way to use up old bread or the crusts of bread you are only going to throw away.

It makes a beautifully moist cake that is not super sweet and bakes perfectly (remember the yeast is already in the bread)!

Ingredients:

  • 200g butter
  • 200g sugar
  • 1 tsn chocolate essence
  • 6 eggs
  • 55ml milk
  • 1 + ½ tbsn coffee granules
  • 180g dark chocolate
  • 120g hazelnut meal
  • 250g bread crumbs

Method:

  1. Preheat the oven to 180c degrees and line a 23cm cake tin with baking paper.
  2. Using electric beaters whisk the butter and sugar until light and fluffy.
  3. Add the essence and beat until combine.
  4. Add the egg yolks, one at a time beating in between each addition.
  5. Place the milk in the microwave with the coffee granules and heat until boiling.
  6. Add the chocolate to the coffee mix and stir until well combine and glossy. Leave aside to reach room temperature.
  7. Add the chocolate mix and hazelnut meal to the butter mix and stir until combine.
  8. Add the bread crumbs to the mix and stir until well combined.
  9. Beat the egg whites until peaks form.
  10. Fold egg whites into the mix.
  11. Pour the mix into the cake tin and bake for 50 minutes or until a skewer comes out clean.
  12. Place on a cooling rack.
  13. Dust with icing sugar and serve with a dollop of ice-cream.

 

Hazelnut Mocha Bread Cake recipe

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Hazelnut Mocha Bread Cake recipe

Step  9

Lemon Almond and Lavender Roulade recipe

Step  10

 

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Spiked Spiced Chocolate Tofu ‘Cheesecake’

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Spiked Spiced Chocolate Tofu ‘Cheesecake’

Spiked Spiced Chocolate Tofu ‘Cheesecake’ recipe

You may recall in the past I have made the most amazing chocolate mousse tart with tofu and a cheesecake with yoghurt and milk instead of actual cheese.

On this same vein of thought I decided to experiment with a tofu ‘cheesecake’.

I am always looking for ways to incorporate unusual ingredients into my recipes as well as create healthier alternatives to the normal sweet treat version.

Once I worked up a base recipe I then came up with an interesting (but scrumptious) flavour pairing.

The end result = silky smooth filling of a low fat and high protein sweet treat.

Spiked Spiced Chocolate Tofu ‘Cheesecake’ recipe
 

Ingredients:

Base:

  • 280g Nice biscuits
  • 130g butter

Filling:

  • 80ml milk
  • 1 tsn coffee granules
  • 240g sugar
  • 240g firm tofu
  • 40g butter
  • 40ml orange juice
  • ½ tsn orange zest
  • 2 tsn vanilla essence
  • 25ml bourbon
  • 50g cocoa powder
  • ½ tsn ground ginger
  • ½ tsn ground cinnamon
  • 1 tsn all spice

Method:

  1. Pre-heat the oven to 160c degrees and line a 25cm spring form cake tin with baking paper.
  2. Place the biscuits in a food processor and blitz until they resemble fine breadcrumbs.
  3. Melt the 130g of butter and mix through the biscuit crumbs.
  4. Once well combine pour the mix into the cake tin and using fingers press the mix into the base and sides of the cake tin. Place tin in the fridge to firm.
  5. To make the filling heat the milk up in the microwave until boiling.
  6. Add the coffee granules and sugar to the milk and stir until well combine and the sugar has melted.
  7. Place the milk mix into a food processor with all the remaining ingredients and blitz until well combine and smooth.
  8. Pour the mix into the cake tin and bake in the oven for 1h 15mins, or until the top is set completely.
  9. Leave in the tin to cool then allow to firm in the fridge for 3 hours.
  10. Release from the tin, decorate with cocoa powder and enjoy.

 

Spiked Spiced Chocolate Tofu ‘Cheesecake’ recipe

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Spiked Spiced Chocolate Tofu ‘Cheesecake’ recipe

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Spiked Spiced Chocolate Tofu ‘Cheesecake’ recipe

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Spiked Spiced Chocolate Tofu ‘Cheesecake’ recipe

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Spiked Spiced Chocolate Tofu ‘Cheesecake’ recipe

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Chocolate Coconut Mousse Rum Cake

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Chocolate Coconut Mousse Rum Cake

Chocolate Coconut Mousse Rum Cake recipe

Rum and Coconut are a very common cocktail pairing which I have previously baked with (see my Pina Colada Cake) so when I needed to use up some Rum and Coconut milk I had to think outside of pineapple and glaze cherries.

For something really different I set myself a task of making a Tiramisu cake but replace the cream and cheese filling with chocolate mousse and replacing the masala with rum. Lastly I then replaced the expresso coffee with coconut milk.

Now I am a massive massive traditional tiramisu fan (my mum’s recipe is the best I have ever tasted), so this recipe had big shoes to fill and OMG it delivered with flying colors.

You would think chocolate and rum would clash, however it very much works a treat.

Ingredients:

Cake:

  •  500ml coconut milk
  • 110g sugar
  • 115ml rum
  • 22 sponge biscuits
  • 700ml thickened cream
  • 210g dark chocolate
  • 3 tbsn cocoa powder

Topping:

  • 150g thickened cream
  • 1 tbsn icing sugar
  • 1 + ½ tsn Rum

 

Method:

  1. Line a 20cm square cake tin with baking paper.
  2. Place the coconut milk, sugar and rum in a saucepan and simmer on a low heat until the sugar is dissolved.
  3. Pour the mix into a bowl and leave aside to cool.
  4. Place half the biscuits into the coconut milk mix, one at a time until each has absorbed some mix.
  5. Place these biscuits on the bottom of the lined tin and trim to fit.
  6. Place 600ml cream in the microwave until simmering.
  7. Add the dark chocolate and stir until mix is glossy and smooth. Place in the fridge to cool.
  8. Once the cream is cooled add the cocoa powder and whisk with electric beaters until peaks form.
  9. Spoon the mousse mix over the biscuit layer and flatten with the back of a spoon.
  10. Place the remaining biscuits into the coconut milk mix, one at a time until each has absorbed the mix (there should be only a little amount of the mix left).
  11. Place the biscuits on the top of the mousse and trim to fit.
  12. Push down the biscuits slightly and place the cake in the freezer to set for 3 hours.
  13. Remove the cake from the tin by inverting onto a plate.
  14. Remove the baking paper, whisk with electric beaters the remaining 100ml of cream until peaks form and spoon over the top of the cake.
  15. Dust with cocoa powder.
  16. Whisk the cream and icing sugar until well combine.
  17. Stir in the rum and dollop the cream on the top of the cake.
  18. Dust with cocoa powder and enjoy.
Lemon Almond and Lavender Roulade recipe

Step 3

Chocolate Coconut Mousse Rum Cake recipe

Step 7

Chocolate Coconut Mousse Rum Cake recipe

Step 8

Chocolate Coconut Mousse Rum Cake recipe

Step 12

Chocolate Coconut Mousse Rum Cake recipe

Step 13

Chocolate Coconut Mousse Rum Cake recipe.

Step 18

 

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