Coklat Cheese Mousse

Bahan2

250g krim keju80g gula kastor (saya cuma guna 30g)

100g coklat masakan (dicairkan secara double boiler) (Saya guna dark coklat compound)
250g non dairy whipe cream
50ml air + 15g gelatin halal (dicampur dan cairkan secara double boiler) (Saya guna 100ml air)


Cara :
Putar whipping cream hingga soft peak. Simpan dalam peti sejuk
Cairkan coklat masakan dan biarkan suam
Mix cream keju dengan gula sehingga berkrim. Masukkan krim yg telah dipukul tadi bersama coklat cair. Pukul sebati.
Ambil gelatin yang sudah cair dan masukkan ke dalam adunan cream cheese tadi dan sebatikan.
Letak satu lapis kek span ke dasar loyang 9/8 inci. Tuang adunan cream cheese tadi dan tutup dgn sekeping kek lagi di bahagian atas.
Sejukkan beberapa jam di dalam peti ais sehingga mousse mengeras.




Coklat Ganache

500g coklat masakan
250g uht whipping cream
Sedikit butter


Cara :

Didihkan whipping cream kemudian padamkan api.
Masukkan coklat & butter yang telah dipotong kecil2.
Kacau sehingga coklat semua cair dan sebati dgn butter.
Kacau lagi sehingga coklat kelihatan berkilat. Agak cair pada mulanya. Biarkan sejuk sehingga ianya sesuai untuk digunakan.

Mexican chocolate cake (vegan)

Ingredient

Equipment

• You will need a 22cm springform tin.

Dry

• 1 3/4 cups all-purpose gluten-free flour
• 3/4 cup coconut flour
• 1 1/2 cups raw cacao powder, sifted
• 1 tbs baking soda
• 1 1/2 tsp Himalayan pink salt
• 3/4 tsp ground cinnamon
• 1/4 tsp cayenne pepper

Wet

• 1/2 cup extra virgin coconut oil
• 1/2 cup apple sauce
• 1 1/2 cups water
• 2 cups coconut nectar
• 2 tbs orange zest
• 1 banana mashed
• 1 tbs coconut oil (to grease the baking tin)
  
  
  
  
  
  
  

Frosting

• 1 cup raw cacao powder, sifted
• 1/4 cup orange juice
• 1/2 cup coconut nectar
• 1 tbs orange zest
• 1/4 tsp cayenne powder
• Pinch Himalayan pink salt
• 2 tbs orange zest, to serve
• 1/2 cup slivered almonds, to serve

Apple tea cake

Ingredient

• 2 apples
• 2 tbs lemon juice
• 2 tsp ground cinnamon
• 250g caster sugar
• 250g unsalted butter
• 1 2/3 cup (250g) self-raising flour
• 4 eggs
• Icing sugar, to dust
  Method
  
  
  1. Step 1
     Preheat oven to 180°C (not fan-forced). Grease and line base of a 23cm springform cake pan.
  2. Step 2
     Peel and core the apples, and cut into segments. Toss the apples in lemon juice and half the cinnamon, then set aside.
  3. Step 3
     Take 50g each of the sugar, butter and flour, place in a bowl with the remaining cinnamon and rub together with your fingertips.
  4. Step 4
     Place eggs and remaining sugar in an electric beater and beat until very light and fluffy. Melt remaining butter and pour into egg mixture. Sift in remaining flour, then fold in carefully until combined.
  5. Step 5
     Pour into the pan, and carefully lay the apple slices over top. Sprinkle with the crumble mixture and bake for 50 minutes or until a skewer inserted into the centre comes out clean.
  6. Step 6
     Allow to cool for 10 minutes before moving to a wire rack to cool completely. Serve dusted with icing sugar.