Mothers Day, Birthdays, theres a lot going on in May. The inspiration to make these came from it being my sons girlfriends birthday last week and I know she loves this type of stuff. She's getting quite good and putting little creations together herself now. It's fantastic how like minded we all are when it come to healthy eating and exercising.
These are bit like the Salted Caramel filled Chocolate Fudge balls I posted a few days ago but I've added some extra goodies to the chocolate and left it with a bit of texture to make it a bit more cakey. It's worked out really well. There's a special center in this one as well. It's the salted peanut caramel again but this time I blended it a bit longer and got it really fudgey. The result has been that once it cooled it's quite firm so it really compliments the soft slightly crunchy chocolate outer then you have the supremely smooth and creamy vanilla frosting on top making it all.. OMG! Yummy. Well I think it's delish, she will be here to pick it up in about 10mins so lets see what she say's.
I've saved the second one for my hubby when he gets home next week.. Well I saved half of it! ;-) I had to taste it when it was finished. A lot taste testing is involved with each layer (someone has to do it!) but it's always good to try my creations the next day when their finished and the flavours have really developed. I didn't add the frosting until just before serving, that way it's nice and fresh and soft but you can finish them and leave them in the freezer. I find the freezer is much better as it stops it from drying out and getting discolored.. and you can't see it, so it lasts longer.
Salted caramel filled Chocolate Cake with Vanilla White Chocolate Frosting
Make: 2 x 8cm hearts or cakes
½ cup cashews
½ cup activated walnuts
1 tbs cacao powder
1/3 cup dried coconut
1 tsp ground cinnamon
1 tsp vanilla powder
1 tsp Lacuma
1 tsp Maco (optional)
¾ cup pitted dates
2 tbs shaved raw cacao paste
4 tbs maple syrup, coconut nectar, agave or honey
1 large heaped tbs semi-soft coconut oil
½ cup salted peanuts or cashews
½ cup pitted dates
1 cup raw dry cashews– soak for 1-2 hours in warm water
3 tbs light agave
1 tbs coconut nectar, maple syrup or honey (or add another tbs light agave)
2 tbs shaved cacao butter
1/8th tsp vanilla (add up to 1 tsp if you don't mind black specs in your frosting)
50 ml filtered water
1 tbs coconut oil
Add cashews and walnuts to a small food processor and blend until you get fine meal. Pour into a large mixing bowl with the coconut, cacao powder, cinnamon, vanilla, Lacuma and Maca if using.
Add the dates and shaved cacao paste to the food processor (don't worry about cleaning it after the nuts) and blend until they are sticky but still a little bit chunky. Add to the nut mix in the large bowl along with the liquid sweetener and coconut oil. Mix until you get a thick dough then press into the bottom of a silicone muffin mould like you would for a tart. Leave a couple of tablespoons to place onto the top after you put the filling in.
Add all ingredients to the food processor (once again don’t bother cleaning it after the dates) and blend until the mix becomes fudge, this can take a little while. If you have a strong blender if will be much quicker but then you have more cleaning! ;-)
Gently press the filling into the centre of the cake leaving enough room at the top to fill with the remaining chocolate cake mix. Spread the mix evenly then press down and tidy up the edges. Place into the freezer to get firm so that you can remove it without damaging the shape.
Rinse and drain the cashews then add them to a high speed blender with the rest of the frosting ingredients except the coconut oil. Start slowly then turn to the highest setting and blend until it becomes smooth as silk then add the coconut oil and blend for another 20-30 seconds.
Place your piping bag with a decorative nozzle into a large glass and fold the top edges over the glass so that it’s easy to spoon the mix in. Once you have filled it place the glass with the piping bag still in it into the fridge so that it can get firm for piping. Once it is ready remove the cake from the mould and pipe the icing onto the cake. Serve or store in the fridge or freezer.
I love flowers, I headed out this morning to find something to add to the photo and found these at the top of the hill we live on. Couldn't resist getting a quick pic..
And here are some photo's from my walk yesterday arvo... Roxi, Craig and I go for a little walk every night before dinner which is always the best time of day to get good outdoor photos. I actually took my camera yesterday to get some photo's of the amazing stage they have set up for 'Opera on the Beach'. It's really amazing. It's taken them about 2-3 weeks to set it all up and the result is awesome.
You can see Surfers Paradise skyline in the background.
Better show you the stage.. I facebooked it so some of you may have already seen it but here it is for keepsake.