Posts Tagged ‘ganache’

A few of you, my gentle, non-violent readers, have told me that you’re going to mail me slaps if I keep writing only health/fitness/diet posts.

I was shrewd enough to pick up on your very subtle feedback.

So I asked you guys for suggestions on what to bake and I got some great ones.

Twitter suggestions

But in the end, after some deliberation and discussions with fellow decadent dessert lovers, I decided this dessert is the one I want to #stuffmyfaceinrightnow.

I modified it a bit though, so putcha hands up for…Triple whiskey dark chocolate cake baby!

Triple whiskey cake 1

This cake is everything you want in a dessert.

It also has some side effects.

It might make you laugh like a loon and then dance around your room to this song.
It may even make you think that a shot of whiskey with a slice of the cake before a work phonecall is the best idea ever. FYI – It. Is. NOT.

What I love about this bombshell is that you can taste the chocolate and the whiskey in every layer.

You can taste it in the moist and fudgy cake layers.
You can double taste it in the sinfully smooth and shiny ganache filling.
And then triple taste it in the dense and slightly salty buttercream on top.

Triple whiskey cake 4

Although it has 3 parts, it’s really quite easy to throw together if you have all the ingredients.

Triple whiskey cake 2

Just don’t eat it until all the parts come together, ummkay?

I know it’s hard when it looks like this…

Triple whiskey cake 3

But hold on, because it gets SO much better!

Here’s what you do.

Triple whiskey dark chocolate cake
Adapted from: Undressed Skeleton

Prep time: 30 mins, plus cooling
Cook time: 40 mins
Serves: 8


110g flour, sifted
50g unsweetened cocoa powder, sifted
225g castor sugar
1 tsp baking soda
1/2 tsp baking powder
pinch of salt
2 medium eggs
100 ml strong brewed coffee, cooled
100 ml whiskey
60 ml milk
80 ml vegetable oil, plus extra for greasing
sprinkles, if desired

For the ganache

200 g dark chocolate chips
80 ml heavy cream
4 tbsp whiskey, plus more if needed
2 tbsp unsalted butter

For the buttercream frosting

150 g salted butter, softened
200 g icing sugar (plus more if needed)
50 g unsweetened cocoa powder, sifted
4 tbsp whiskey, plus more if needed


1. Preheat the oven to 180º C. Mix the flour, cocoa powder, sugar, baking soda, baking powder, and salt in a bowl. Set aside.
2. In another bowl crack in the eggs, add the coffee, whiskey, milk, and oil and whisk well.
3. Pour the wet ingredients over the dry ingredients and mix well until you have a uniform batter. It will be rather thin – don’t worry about it. Pour the batter into a greased 9-inch cake tin and bake for 35-40 minutes. If the cake is still wobbly in the centre, switch off the oven and leave the cake inside to cool. If not, remove and leave the tin on a wire rack to cool.
4. For the ganache, put the chocolate chips in a medium bowl. Heat the cream until gently bubbling, then pour in the whiskey and stir. Pour over the chocolate chips, add the butter and stir to melt the chocolate. Taste and add more whiskey if desired. Leave to thicken in the fridge.
5. For the buttercream frosting, mix the butter, icing sugar, cocoa powder, and whiskey together. Taste and add more whiskey if desired. If it isn’t thick enough, add more icing sugar. Mix to a thick, creamy consistency. Set aside.
6. Once the cake is completely cool, slice it gently through the centre to create 2 layers. Place the bottom layer on the serving plate and top evenly with the ganache. Cover with the top layer and top with the buttercream frosting. Decorate with sprinkles if desired, and serve!

Ain’t she a beauty?

Triple whiskey cake 5

This drunken cake is perfect to bring to a party, or to just eat by yourself (LOL).

What ya waiting for? Make it now 😀


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Dark chocolate tartlets

Much has been said about chocolate.

I’m pretty sure wars have been fought over it.

A box of it is what life is like. (Yes Forrest, I agree.)

It melts at body temperature, which is one reason why we are so completely under its spell.

It’s a proven weapon against Dementors, and I have a feeling it would work equally well against werewolves.

Chocolate fixes things. When I’m having a bad day, 90% of the time, chocolate can make me feel about 75% better almost instantly.

(Okay that was too much math. I feel a bit dizzy.)

I think chocolate is in the same family of things as puppy kisses, mommy hugs, and lazy Saturdays. It brings the kind of happiness that makes you close with eyes with a sigh. It makes you feel like everything is right. Even if it’s just for a while.

In my opinion, the BEST way to eat chocolate (other than straight from a packet) is as ganache.

I’m always looking for ways to eat chocolate ganache in non-crazy manner. Seriously, it’s dangerous when there’s a bowl of silky, dark chocolate ganache around. You could look the other way for 2 minutes and I would have inhaled it.

So I try to be grownup and use the ganache as a cake filling. (Smart, right?)
I sometimes drizzle it over cupcakes. (Genius, I know.)
And then I also roll it into truffles. (Whaaa? You love me? I love you too.)

Always thinking of new ways to transfer ganache from the bowl to my mouth, I decided to try tartlets!

A crisp, slightly salty, pastry shell would be the perfect vehicle for the deliciously chocolately ganache.

I didn’t want to do a butter pastry, since I was already getting my gazillion calories from the tub of ganache.

I decided to try pastry with Canola oil instead- a MUCH healthier alternative and so much quicker than working with butter.

The results were super. The pastry was just right- crumbly and soft, with a touch of salt. It was the perfect foil to the sinful, sweet ganache poured into it.

Chocolate win!

Dark chocolate tartlets

Prep time: 25 mins
Cook time: 15-25 mins
Makes: 6-7 tartlets or 1 large tart


250 g plain flour, sifted
1 tsp salt
125 ml Canola oil (I used Hudson), plus extra for greasing
50 ml cold milk
1 egg, beaten

For the chocolate ganache

500 g good-quality dark chocolate
1 tbsp milk
200 ml cream
2 tbsp Cointreau (or any other liqueur of your choice), optional
sugar flowers to decorate, optional


For the pastry

1. Preheat the oven to 240º C. Mix the flour and salt together in a large bowl.
2. Add the oil and milk and stir vigorously with a fork to combine everything. Then use to your hands to bring the dough together. This will happen quite easily (it’s not a sticky dough) so be careful not to overwork it.
3. Grease small tart tins or one large tart tin (with removable base/s) with oil. Divide the dough and place in the tart tins. Work the dough into and all around the base and sides of the tin using your fingers. Try to keep it in as even a layer as possible.
4. Cover the tins with a piece of baking parchment and top with baking beans. Bake in the pre-heated oven for 10 minutes (small tarts) and 15 minutes (large tart).
5. Remove the parchment and beans. Make a few holes on the base of the pastry with a fork, brush with egg wash, and bake for another 3 minutes (small tarts) and 5 minutes (large tart). Remove from the oven and set aside to cool.

For the chocolate ganache and assembling

1. Chop the chocolate into small pieces. In a double-boiler, melt the chocolate with the milk. Remove and set aside.
2. In a separate bowl, heat the cream over low heat, stirring. Add the Cointreau and stir well. Remove from the heat and pour into the chocolate mixture. Stir well until you have a shiny ganache.
3. Pre-heat the oven to 180º C. Pour the filling into each tart, and pop back in the oven for 2-3 minutes. Remove and cool, before decorating with a sugar flower and placing in the refrigerator for about 2 hours to set.

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Say hello to another Lord of the Rings dessert.

It’ll be easier, because unlike the last one, this one actually has recognizable eyes! 🙂

From the second movie of The Lord of the Rings trilogy- The Two Towers, here is my rendition of an Ent.

What is an Ent?

Very simply- a talking, walking, Middle-earth inhabiting tree.

Here’s an Ent from the movie.

Mine’s cuter, right?

The best part is this tart doesn’t taste like tree at all.
It’s quite yummy actually.

I’m assuming not all of you are going to drop everything you’re doing and run off to make a tart that looks like an old tree. So I’ll give you a brief version of the recipe. Just holler in the comments below if you want anything explained in more detail.

I made my basic pie crust.
Topped it with a coffee-cream filling.
Over that went a semi-solid ganache that I shaped into a generic tree bark.

I used brown icing for the eyes and used a fork for some texture over the ganache.

I also made chocolate leaves!
This is easier than you think.

I melted white chocolate and coloured it green. Then I washed some real leaves and coated the reverse side with the green melted chocolate.
After about an hour in the fridge, I simply peeled off the real leaf and was left with gorgeous, bright green, white chocolate leaves.

I think the chocolate leaves will look rather smashing on cupcakes. What do you think?

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So Whoopie pies and Truffles won the vote! I made both, but first- the Truffles.



These are SO easy to make and SO good to eat, it’s dangerous.


My friend ate one and told me it was the best thing I’ve ever made.


If you have chocolate and cream and liqueur at home, make this NOW.


(Also, if you have all those things at home I think we can be best friends. So say hi , won’t ya?) 🙂


All you need to do is make a ganache. (Ganache is one of those words you want to keep saying, coz it makes you feel fancy :))


Ganache= Chocolate + cream (+ Drambuie in this case)



Please use the best chocolate you can find. I always use dark chocolate. The better the chocolate, the richer and more wonderful your truffles will turn out.


The ganache is rolled out into small chocolate balls and coated with cocoa powder.



And there you have it. Truffles.



Make some now!


Drambuie dark chocolate truffles


Prep time: 20 mins, plus chilling
Cook time: 5 mins
Makes: 20




225 g good quality dark chocolate, chopped into small pieces
120 ml heavy cream
2 tbsp Drambuie
2-3 tbsp cocoa powder




1. Place the chocolate in a bowl. Heat the cream in a saucepan over a low heat. When it starts to simmer, add the Drambuie and stir well. Keep stirring and pushing the cream down the sides of the pan. Remove from the heat and pour over the chocolate. Stir until the chocolate melts. This is your ganache. Leave to cool, and then refrigerate for two hours.
2. Line a plate with parchment paper. Scoop out one tablespoon of ganache at a time and roll into a ball between your palms. Place on the paper. You will have to work quickly here because the heat from your hands will melt the chocolate.
3. Chill again for 5-6 hours. Remove and roll in cocoa powder. Bite into one and tell me how good it is! 🙂



Note: If you don’t have any liqueur at home, you could just use vanilla extract instead. All other liquers work really well: try Baileys or Kahlua also. If you don’t like the bitter taste of the cocoa on the outside, substitute with desiccated coconut or finely chopped almonds.


Here’s a picture of my fuzzy, cuddly puppy before you leave. Don’t you want to just eat him up? 🙂



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