Mini Black Forest Cake ~ An American classic that is as pleasing to your palate as it is to your eyes.
This classic and elegant cake reminds me of my childhood. Black Forest Cake was our family splurge dessert for birthdays.
As an adult, this is still one of favorites-although, I’m not quite sure if it’s more the cake or the nostalgic effect when I have it. Continue reading Mini Black Forest Cake
Triple Threat Mousse- A marvelously wicked dessert that will have your inner Chocolatier gleefully dancing to every bite.
I know a dessert is a wide success if my picky eaters love it. I have the great fortune of trying to please three picky palates. For someone who loves to bake and cook and has an immense recipe box, my family enjoys but a small handful of my recipes and this is one of them.
Mousse is one of those dessert staples that every baker should master. It’s fast and easy to make and lends itself well to versatility. It can be served as a standalone dessert or as a stand-in for frosting between cake layers.
Additionally, its malleable body can easily be sculpted into a simple form or dressed up for some elegance. I chose something in between by using a hexagon cake ring and then finished it with a simple chocolate fan.
A few notes:
1. Over beating or whipping your mousse will result in a dry textured mousse rather than a light and fluffy one.
2. Since this is chocolate dessert, use premium chocolates like Valrhona, Scharffenberger or Callebaut.
3. If you use a form like I did, place your dessert in the freezer for an hour and then use a flame torch to heat the sides for release. Although the easiest way to use a form for this dessert is to line the sides with food safe acetate, I just didn’t have any on hand. Food safe acetate can be found at cakedeco.com.
4. If you are not a huge coffee flavor fan, reduce the instant coffee measurement to decrease its intensity.
5. You can prepare this up to two days in advance. If you do, allow dessert to rest at room temperature for 20 minutes before serving.
Chocolate and Vanilla Grand Marnier Torte ~ Delicate layers of chocolate and vanilla bean sponge cakes soaked in a simple syrup of Grand Marnier and finished with an elegant draping of Valrhona chocolate.
You can make this recipe as one large layer cake, but I prefer making mini cakes. I know cupcakes are all the rage and I’m part of it. I love them and love making them, but my signature before the cupcake takeover was for mini cakes.
Sticking with what I do best, this is one of the first mini cakes I made and still one of my favorite mini cakes. It’s simple to assemble, subtle in sweetness and always a show stopper. Continue reading Chocolate and Vanilla Grand Marnier Torte
