The layer cake lasts us for nearly a week now and I haven't been baking any more since. My palate started to get more attached to sweet stuff than the savoury now. With no new recipe to share this week, I decided to pick one of my old recipes for chilled cake.
Virtually every member of Mr T's family knows about cooking and baking. Lisa is one of them who has many beautiful recipes to share. This recipe is a revised version of Lisa's original recipe. The outcome is so good I would strongly recommend everyone to try it! With this recipe, I used flaxseed oil in replace of salted butter. I enjoy sweet food but certainly not looking forward to gain too much weight!
Virtually every member of Mr T's family knows about cooking and baking. Lisa is one of them who has many beautiful recipes to share. This recipe is a revised version of Lisa's original recipe. The outcome is so good I would strongly recommend everyone to try it! With this recipe, I used flaxseed oil in replace of salted butter. I enjoy sweet food but certainly not looking forward to gain too much weight!
Makes 11 cakes
Apparatus:
Muffin pan
Ingredients:
Biscuit base:
6 Arnott Marie biscuits
3 tbsp flaxseed oil
Fillings:
100g Cadbury chocolate bar
300mL double cream
1 tsp vanilla bean paste
1 tsp brown sugar
Methods:
1 Grind biscuits finely.
2 Add flaxseed oil to bind crumbs together.
3 Evenly press crumbs into each hole of a muffin pan.
4 Melt chocolate bar in a warm water bath.
5 Beat double cream, vanilla bean paste and brown sugar until light and fluffy.
6 Add melted chocolate into the mixture. Stir to mix thoroughly.
7 Place 3 tbsp of creamy mixture over the crumbs.
8 Chill in fridge for at least a day or overnight.
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