The Kirschtorte (cherry cake) revisited.
It’s the sister of this : choco-carob raspberry cake
The recipe is roughly the same. It takes 10 minutes, no baking involved. It’s gluten-free and nearly vegan-dairy free (it can be if you have veg’ white chocolate).
The crust is made of these 2 ingredients (one cup of sesame powdered, 1/2 apricot pasted), combined and wet with a little apricot liquor. I added a drop of almond flavor.
It’s not a mistake. I’ve used white chocolate not black. Well, it has melted in. The cake seem very sweet and decadent and that’s just an impression.
The main ingredient is okara, the grounds obtained when I made the black tofu. The black bean skin has turned golden brown when it was baked.
Apple, cinnamon and chips of white couverture chocolate.
A Mix in the blender :
1 cup of black bean okara + 1/2 cup water (cooked 1 minute in the microwave)
1/2 apple cut in small bits
2 tbs of potato starch
1 to 3 tbs honey (to taste)
1/2 ts baking powder
B Add :
2/3 diced apple
a handful of white chocolate bits or chips
1/2 tbs of cinnamon
I took the idea of a kabocha coconut ice cream from recipe kabocha spice gelato the blog the palate peacemaker. Thanks for the idea.
The truth is I didn’t have most of the ingredients. So I kept only steamed kabocha flesh, coconut milk (mixed with same volume of skim milk), a little vanilla essence and ice cubes. In the blender :
Yummy ! Kabocha and coconut flavor go so well together.
It could be refined in texture by adding water and running into the ice-cream maker. But that was made in 2 minutes.
Decorated with goji berries and white chocolate chips.
The May 2011 Daring Bakers’ challenge was hosted by Emma of CookCraftGrow and Jenny of Purple House Dirt. They chose to challenge everyone to make a Chocolate Marquise. The inspiration for this recipe comes from a dessert they prepared at a restaurant in Seattle. See more here (recipes and real pieces of arts from the daring wonder kids…).
My version is using white chocolate and flavors of marquisette (the lemon and orange sparkling cocklail).
I flavored the marquise with lemon rind and Grand Marnier. The powder is kinako (powdered roast soy beans), it brings the nutty touch.
The caramel is filled with mikan mandarin orange and lemon ring julienne.
The meringue is Swiss… more like a marshmallow, and is mikan and cane sugar flavored. The red color is benikoji natural food coloring. I prefered it before torching.
Frankly, for me, one tbs of meringue is enough. Too sweet to eat more.
Hurry version… when the marquise was not yet taken. But the sunlight and meringue were optimum.