After Eight cake with cranberry sauce

Name: After Eight cake with cranberry sauce - Teodora I.
Ingredients: Base: 75 ml peanut oil (or any oil you have on hand) 2 eggs 1 yolk 150 g dark chocolate 125 g brown sugar 75 ml almond milk (I made it at home) 175 g whole wheat flour Syrup: 1 cup warm water 2 tables; 3 tablespoons brown sugar 200 ml liquid cream 1 cup fresh mint leaves 1 packet gelatin 60 ml water 1/2 teaspoon spirulina powder (for color) Cranberry sauce: 1 cup fresh cranberries 1/2 cup water 1/2

Dessert - After Eight cake with cranberry sauce by Teodora I. - Recipia

The After Eight cake with cranberry sauce is a delicious recipe that combines the fine flavors of dark chocolate with the freshness of cranberries, offering a decadent yet easy-to-make dessert. This cake is not only an explosion of flavors but also a tribute to natural ingredients, such as the cranberries we recently discovered at the market. These wonderful fruits are not only delicious but also packed with antioxidants and nutrients. Total preparation time: 3 hours Preparation time: 1 hour Baking time: 30 minutes Number of servings: 10 Ingredients: Cake: - 75 ml hazelnut oil (or any preferred oil) - 2 eggs - 1 yolk - 150 g dark chocolate (minimum 70% cocoa) - 125 g brown sugar - 75 ml almond milk (ideally homemade) - 175 g whole wheat flour Syrup: - 1 cup warm water - 2 tablespoons honey - 1 drop peppermint essential oil Cream: - 1 cup milk - 2 yolks - 2-3 tablespoons brown sugar - 200 ml liquid cream - 1 cup fresh mint leaves - 1 sachet gelatin - 60 ml water - 1/2 teaspoon spirulina powder (for color) Cranberry sauce: - 1 cup fresh cranberries - 1/2 cup water - 1/2 cup brown sugar Preparation: 1. Preparing the cake: Start by melting 100 g of dark chocolate over a double boiler, along with 75 ml of almond milk. Stir constantly to avoid burning the chocolate. Once the chocolate is completely melted, remove from heat and let it cool slightly. 2. Adding the eggs: Incorporate the 2 eggs and the reserved yolk, mixing with a whisk until you achieve a homogeneous mixture. Gradually add the other ingredients: brown sugar, hazelnut oil, and whole wheat flour, mixing well after each addition. 3. Baking the cake: Preheat the oven to 180 degrees Celsius. Pour the batter into a baking tray lined with parchment paper and bake for 25-30 minutes. Check if the cake is baked using the toothpick method: if it comes out clean, the cake is ready. Remove from the oven and let it cool on a rack. 4. Preparing the mint syrup: Meanwhile, mix the warm water with the honey and the drop of peppermint essential oil. After the cake has cooled, use a fork to poke holes in it. Slowly pour the syrup over the cake, ensuring it is well absorbed. 5. Preparing the cream: In a saucepan, heat the liquid cream until just before boiling, then add the mint leaves and let it infuse for 10 minutes. Separately, cook the milk together with the yolks and sugar over a double boiler, stirring constantly until the mixture thickens. 6. Filtering and combining: Strain the cream to remove the mint leaves and let it cool. Dissolve the gelatin in water and gently heat until it becomes liquid. Whip the cooled cream until it becomes firm, then incorporate the egg mixture and gelatin. Add the spirulina powder, mixing gently. 7. Assembling the cake: Pour the cream over the soaked cake and refrigerate for about 2 hours, or until the cream thickens well. A good idea is to cover the tray with plastic wrap to facilitate the removal of the cake. 8. Preparing the cranberry sauce: In a saucepan, add the cranberries, water, and sugar, and cook over medium heat for about 15 minutes, until the cranberries start to burst. After cooling, puree the sauce to achieve a smooth texture. 9. Serving: Cut the cake into portions and serve it with the cranberry sauce on top. This combination of chocolate, mint, and cranberries will delight any dessert lover. Useful tips: - Alternative fruit option: If you cannot find fresh cranberries, you can use raspberries or blueberries for the sauce. - Dessert for special occasions: This cake is perfect for birthdays or festive meals, due to its elegant appearance and sophisticated taste. - Storage: Keep the cake in the refrigerator, covered with plastic wrap, to maintain its freshness. Frequently asked questions: - Can I use milk chocolate? Yes, but the cake will be sweeter. I recommend dark chocolate for a pleasant contrast. - What drink pairs best? A cup of black coffee or a mint tea would perfectly complement this dessert. Calories: Approximately 350 kcal/serving This After Eight cake with cranberry sauce is not just a dessert, but a culinary experience. Whether you prepare it for a special occasion or simply to indulge yourself, it is guaranteed to bring smiles to everyone's faces! Enjoy!

Category: Dessert Author: Teodora I. Views: 1 Date: 01.10.2024

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Dessert - After Eight cake with cranberry sauce by Teodora I. - Recipia 1

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