Enough for about 10 ( so I made half)
100g butter
250g white chocolate broken into chunks
6 eggs, separated
200g brown sugar
250g almond meal
1. Preheat your oven to 160C. Grease a 24cm springform pan.
2. Melt butter in small saucepan. Remove from the heat and add chocolate chunks. Allow to stand while the chocolate melts.
3. Meanwhile, whisk the egg whites until super light and foamy. Gradually beat in brown sugar until well combined.
4. When the chocolate has melted stir and add egg yolks to the mixture.
5. Add the chocolate mixture and almond meal to the egg whites and fold gently until just combined.
6. Carefully transfer the mixture to your prepared tin.
7. Bake for 1 hour or until the cake is deeply golden and feels springy in the middle when you touch it.
8. Remove cake from the oven. Cover with a plate and allow to cool and steam for at least an hour.
Ganache:
150g cream
250g white chocolate (with real cocoa butter)
300g natural peanut butter (with no added sugar)
1. Bring cream almost to a simmer in a small saucepan. Remove from the heat. Break chocolate into small chunks and add to the cream.
2. Stand for about 5 minutes to allow the chocolate to melt.
3. Stir well then add the peanut butter. Stir again.
4. Allow to cool to room temperature to thicken before using to decorate your cake. Will take a few hours.
Thursday, November 6, 2014
Saturday, November 1, 2014
Cinnamon scrolls
Serves 6-8
Dough:
2 cups / 300g whole spelt flour (plus extra for kneading)
4 tsp. baking powder
2 Tbsp. coconut sugar
1 tsp. sea salt
¾ cup + 1 Tbsp. unsweetened applesauce
3 Tbsp. coconut oil (or butter), softened
Filling:
1 ½ cups / 225g chopped dates
¾ cup / 175ml water
2 tsp. ground cinnamon
pinch ground cardamom (if desired)
¼ tsp. sea salt
¾ cup / 75g pecans, chopped
Glaze:
3 Tbsp. pure maple syrup
Frosting:
½ cup yogurt
2 Tbsp. maple syrup
pinch cinnamon
1. Start by making the filling. Pit and chop dates into chunks. Place in a saucepan with water, beginning with just ½ cup. Bring to a simmer and stir often to break up the dates and form a chunky paste. If your dates are dry, add more water. Stir in cinnamon, cardamom and salt. Add more water if necessary. Set aside to cool.
2. In a large bowl sift together the dry ingredients. Add coconut oil and mix with your fingers until the mixture is a slightly crumbly. Stir in applesauce until a dough forms; use your hands if necessary to bring dough together.
3. Turn out dough onto a floured surface and knead a few times into a ball. Roll out dough into a 6 x 18” (15 x 45cm) rectangle. Slather filling in an even layer over the dough and sprinkle with roughly chopped pecans, reserving a few for garnish.
4. Starting at the top, short end, roll dough until you have a large roll. Make six even cuts to create seven rolls. Place rolls in a round baking dish (mine was 9.5”/ 24cm across).
5. Bake for 25-30 minutes in a 190°C oven until golden brown. Remove from oven, let cool for five minutes, then brush with maple syrup and sprinkle with remaining pecans.
6. To make frosting, simply stir together frosting ingredients and spread on individual portions, just before serving (instead of frosting the entire batch and eating them later…)
Dough:
2 cups / 300g whole spelt flour (plus extra for kneading)
4 tsp. baking powder
2 Tbsp. coconut sugar
1 tsp. sea salt
¾ cup + 1 Tbsp. unsweetened applesauce
3 Tbsp. coconut oil (or butter), softened
Filling:
1 ½ cups / 225g chopped dates
¾ cup / 175ml water
2 tsp. ground cinnamon
pinch ground cardamom (if desired)
¼ tsp. sea salt
¾ cup / 75g pecans, chopped
Glaze:
3 Tbsp. pure maple syrup
Frosting:
½ cup yogurt
2 Tbsp. maple syrup
pinch cinnamon
1. Start by making the filling. Pit and chop dates into chunks. Place in a saucepan with water, beginning with just ½ cup. Bring to a simmer and stir often to break up the dates and form a chunky paste. If your dates are dry, add more water. Stir in cinnamon, cardamom and salt. Add more water if necessary. Set aside to cool.
2. In a large bowl sift together the dry ingredients. Add coconut oil and mix with your fingers until the mixture is a slightly crumbly. Stir in applesauce until a dough forms; use your hands if necessary to bring dough together.
3. Turn out dough onto a floured surface and knead a few times into a ball. Roll out dough into a 6 x 18” (15 x 45cm) rectangle. Slather filling in an even layer over the dough and sprinkle with roughly chopped pecans, reserving a few for garnish.
4. Starting at the top, short end, roll dough until you have a large roll. Make six even cuts to create seven rolls. Place rolls in a round baking dish (mine was 9.5”/ 24cm across).
5. Bake for 25-30 minutes in a 190°C oven until golden brown. Remove from oven, let cool for five minutes, then brush with maple syrup and sprinkle with remaining pecans.
6. To make frosting, simply stir together frosting ingredients and spread on individual portions, just before serving (instead of frosting the entire batch and eating them later…)
Subscribe to:
Posts (Atom)