A Coconut Bread with Chocolate Ganache filling, which was delicious inside and out!
The leftover chocolate ganache (from the previous cake I made) was just begging to be used. I do have a history of ingredient-wastage, but no way was I going to throw away a perfectly good concoction of Chocolate and Cream :)
The good thing about this is that the cream from the ganache keeps the bread moist and soft while and after it bakes. So no need to worry about the bread hardening into a human weapon
... a few weeks ago ...
I had to get out of my 'teacakes and loaves' comfort zone and make something interesting
and after hours of careful thought regarding flavour combinations and textures, I proudly present:
A Gateau of Chocolate, Cinnamon and Gingerbread crunch
Two cakes are always better than one. Right?
This came out in the same night:
Honey Cake, Earl Grey Creme Brulee and Chocolate Ganache
This, I have to say was pleasantly unusual. The creme custard layers were just sweet enough to counter the bitter chocolate.
... Chocolate Fest ...
Chocolate Butter Cakes with Mocha Butter-cream and Honeycomb
A Gateau of Pomegranate Liqueur-soaked Sponge, White Chocolate Mousse and Homemade Strawberry Jam.
Chocolate Gateau with Tia Maria-soaked Chocolate Sponge, not forgetting the Strawberries on top
This is a picture of it while it was just chilling in the fridge
Cinnamon and Chocolate Almond Macarons
Crunchy, Chewy, and Chocolatey macarons made my day. Well, technically I made them..
These were the shells, unfilled. Almost too sweet to eat on their own
Nutella Mochi
I'm not sure if a mochi's squidgy texture would appeal to everyone.
Oh well, it certainly appeals to me.
Though, I have to say that the ones they sell commercially dissapoint. The mochi skin is always either too chewy or hard. I say its worth making your own (it's super low-cost) and getting the best mochi experience.
squidgy
These Parmesan And Cranberry Scones are both savoury and sweet. I'd definitely make these again.
It was Annabelle White from New Zealand's Woman's Weekly who got me all hyped up about scones.
Apparently, the key to super soft scones is to be really chin-chai about it.
What a lovely character she is!
