Opera Cake... with recipe for joconde almond cake and French/Swiss buttercreams.

Opera Cake... with coffee buttercream, ganache and coffee soaked almond jaconde. I have to caution you before scrolling down... this post is VERY, very long. Probably the longest post ever! 

I debated if I should split the recipe... with a separate post for the different cake parts... the joconde layer, the French buttercream, and the Swiss Meringue buttercream. Because if you wanted to, you could use the individual recipes for other types of desserts. But in the end, I decided to put every part of this cake recipe under one post ... just because I personally like to have everything in one place without having to go back to another part in another post. It would be too complicated that way.   

In any case, this particular cake has been on my mind for a VERY long time! It's a cake we often order when travelling... because when we travel, we don't set too many restrictions on the foods we eat. We really enjoy trying out as many new or different foods as possible... We'll share most times, this way we don't overeat and get sick:). Actually, it's a good thing we don't travel often:). But if we see an Opera cake offered in a bakery, or if it's on the menu, we most likely will order a piece:).

I love to challenge myself from time to time with certain recipes that are a bit more complicated... recipes that include a variety of baking techniques, like making croissants, danish pastry, puff pastry, baguettes, various desserts, etc. But for some reason, I tend to stay away from challenging myself in the cake department. However, I love European desserts.... anything multi-layered will get my attention. This Opera cake has been on my mind for so, so long. Like a really long time.

So one day, when my husband was busy travelling with work, I decided to attempt making the cake... I wanted to surprise him when he came home. 

When making the Opera cake, I  tried going the traditional route ... however, I ended up making mine with 4 layers, versus the more traditional 3 layered cake. AND I didn't skimp on the butter or eggs... can you believe that:)?! To make me feel better, I did cut the sugar down a tiny, tiny bit:). 

The post is long because I wanted to be detailed a bit, in case some of you might want to try the recipe as well. It's not a complicated recipe, but it is best if you bake the joconde a day before... this way when you make the buttercream and assemble the cake it won't be overly tiring. I'm thinking you can even make the buttercream ahead if you like... just bring it back to room temperature.

This recipe makes quite a bit of cake, so you could easily make a half batch if you like... or you can freeze the rest. And because it is a rich cake, I suggest cutting the cake in small pieces. 

One thing I would like to do next time is to bake the cake layers a but thinner ... maybe similar to the Dobos cake. Oh, and make the chocolate top much, much thinner... because when the chocolate hardens it is really hard to cut through the cake. You want it thin... mine was quite thick, due to me fumbling with the camera and allowing the chocolate to cool down too much, making it harder to spread thinly.  But as it was, my husband really enjoyed the cake:). Another cake crossed off my bucket list:). Hope you enjoy...         

You will need: inspired by Joe Pastry

NOTE:  You will have 6 egg yolks leftover from the joconde... it will be perfect to make a whole batch of the FRENCH buttercream.... and that will be enough buttercream for the whole Opera cake recipe. I ended up making my Opera cake a few days later... so I used up my egg yolks ( didn't want to leave the yolks in the fridge for too long) and made some fresh pasta dough. 

When I finally made my buttercream(s), I ended up using just 3 whole eggs...  with the 3 yolks I made a half batch of the FRENCH buttercream... and with the 3 egg whites I made a half batch of the SWISS meringue buttercream. I figured I'd show you both buttercream techniques... you can choose to use either/or.

  

JOCONDE (Almond sponge cake) 

Note: use scale amounts for better accuracy

6 egg whites ( room temp)

1 ounce(2 TBS) granulated sugar

8 ounces (2 cups) almond flour

8 ounces (2 cups) powdered sugar, sifted

6 large eggs (room temp)

2.5 ounces( 8 TBS) all-purpose flour

1 1/2 ounces (3.5 TBS) melted butter

1.5 oz melted chocolate

COFFEE SYRUP... if you want the cake to be really, really moist, you may want to make another batch(or half a batch). 

1 cup water

1/3 cup sugar

3 TBS instant coffee ( I used 1.5 tsp instant + 2.5 TBS ground espresso powder)

CHOCOLATE GANACHE

10 oz semisweet chocolate chips

8 oz heavy whipping cream

1 tsp rum extract(or vanilla), I used rum

FRENCH BUTTERCREAM ( can use all of it for the whole cake... or halve the amount + use 1/2 of the SWISS buttercream). I cut the recipe in half and used it for 1/2 of the cake.  

6 egg yolks

1 cup sugar

1/4 cup water

16 oz butter, room temp.

1 TBS coffee extract + 1 tsp espresso powder (can use instant coffee here to taste) 

1 tsp vanilla

SWISS MERINGUE BUTTERCREAM (can use all of it for the whole cake... or halve the amount + use 1/2 of the FRENCH buttercream). I cut the recipe in half and used it for 1/2 of the cake.  

6 egg whites

1/2- 3/4 cup sugar ( I used 1/2 cup)

16 oz butter, room temp.

1 TBS coffee extract+1 tsp espresso powder

 1/2 tsp rum extract + 1/2 tsp vanilla extract (can use all vanilla)

CHOCOLATE GLAZE

6 oz chocolate, melted

1 oz melted butter

********************************************  

Directions:

JOCONDE:

• I like to bake the cake a day before assembling.
• Preheat your oven to 425 degrees F.
• Line 1 or 2 sheet pans (jelly roll pans 13x17 inches) with parchment and brush with melted butter. 

~NOTE: If baking joconde in 1 pan, you will need to split the cake in two. I baked mine in one pan and cut the layers in 2. BUT you can bake the cake in 2 pans and not have to deal with splitting the cake. Baking time will differ by a few minutes. 

~Gather your ingredients, weigh each one... and allow ingredients to get to room temperature before starting.

1. Using a stand mixer fitted with a whisk, whip the egg whites to soft peaks... about 1 minute on high speed.  Add the sugar, and continue to whip until you get stiff peaks.... another 30 seconds to 1 minute on high speed. 

2. Remove meringue into another bowl.

3. Wash, clean and dry mixer bowl. 

4. Add eggs, almond flour and powdered sugar  to mixer bowl whip on medium/high until light and increased in volume... about 3 minutes. 

5. Sift the flour over almond egg mixture. Fold the flour in until it just disappears.

6. Add 1/4 of the reserved meringue and mix in. Gently fold the rest of the meringue in 3 subsequent batches. 

7. Remove 1/4 cup of the batter and mix with melted butter. Pour this over the rest of the cake batter and gently fold it in.

8. Divide the batter evenly between the two pans ( or 1 pan like I did)... spreading it as evenly as possible over the two pans... or the single pan.

 9. Bake for 5-7 minutes ( if using 2 pans)... or about 8-10 minutes if using 1 pan.... until the cake is lightly browned. 

10. Remove from the oven and place the pan(s) on a cooling rack. Cover cake with a sheet of parchment, then flip the pan over. Carefully peel off the baked layer of parchment, then turn the cake over and allow to cool completely. 

11. If baking only one sheet, then cut cake layer in 2, width wise(short side). Using a very long serrated knife split(cut) the cake pieces in 2 horizontally.... this will give you 4 cake layers that are about 8x11.5 inches.... and about 1/2 inch thick.

If freezing, wrap cake layers tightly with plastic wrap, making sure you place a piece of parchment paper between layers so the cakes don't stick together. The cake layers can be frozen for up to a month. 

COFFEE SYRUP

Directions:

1. In a medium saucepan, add water, sugar, and coffee. Bring to a simmer, then turn heat off.

2. Allow to cool completely. Set aside. 

CHOCOLATE GANACHE

Directions:

1. Place cream in a medium sauce pan. Bring cream to a simmer, turn heat off and add chocolate. 

2. Allow chocolate to sit in the hot cream for 3-5 minutes.

3. Whisk chocolate ganache until smooth and add rum extract... or vanilla to taste. Set aside to cool and thicken, until you can easily spread it. I left mine at room temperature for a few hours.... so it thickened to a frosting consistency. 

FRENCH BUTTERCREAM: ( I ended up making half the amount (for one set of cake)... using only 3 egg yolks)

Directions:

1. Place your room temperature yolks in a mixer  bowl. Using the whisk, whip the yolks for five minutes on high speed... or until they appear light in color and a bit foamy.

2. In the meantime, while the mixer is going... make sugar syrup. 

3. Combine the sugar and water in a medium saucepan with a spout (if you have one). Heat syrup to 248 degrees F. If you don't have a saucepan with a spout, then immediately pour the syrup into a pyrex measuring cup with a spout. 

4. With the motor off, start drizzling the syrup into the yolks a little at a time, then whip the mixture for a bit on low(gently)... so as not to splatter it all onto the sides of the bowl, as it will harden and make sugar threads. Then drizzle a little more of the sugar syrup, run the machine a little, stop, drizzle... and repeat until all the syrup is incorporated. Whip the yellow egg foam until it’s cool to about room temperature.

5. When egg foam is cooled, start adding your butter, a piece or two at a time until it’s all in. Add the coffee extract, espresso powder and vanilla.

SWISS MERINGUE BUTTERCREAM ( I ended up making half the amount (for one set of cake)... using only 3 egg whites)

Directions:

1. Place the egg whites and sugar in a large metal or glass bowl (can use your mixer bowl). 

2. Set the bowl over a pot of simmering water, and whisk, continuously, until the sugar has completely dissolved and the mixture looks opaque.... around 160 deg F.  

3. Remove the bowl from the heat and transfer it to your mixing bowl...  only if you've used another bowl. 

4. Whip on high speed until completely cooled and meringue is at a medium soft peak. Add coffee extract, espresso, rum and vanilla. 

5. Whip in the butter, a tablespoon at a time, until thick and fluffy. If it begins to look curdled (it probably will), continue to whip until it comes back together...  then add in the remaining butter. This process took close to 10- 15 minutes... don't fret if the mixture starts out looking curdled... the longer you beat it, the quicker it will come out smooth and silky.

ASSEMBLE OPERA CAKE

Directions: 

1. Melt 1.5 oz of chocolate until fluid... then take one cake layer, which will be your bottom layer for the Opera, and spread a thin coating of melted chocolate all over all the way to the edges. Place chocolate side down unto a piece of parchment paper. 

Note: The chocolate on the bottom layer will help the joconde cake to release and not stick later on when you cut the assembled Opera cake... it makes it really nice to lift the cake pieces from the plate without any cake pieces being stuck. 

2. Allow chocolate to cool and harden, then remove parchment paper and  cut cake layer in 2 ... to yield 2 pieces that are about 8x11.5 inches. 

3. Cut the rest of the cake layers to the same size. You will have 2 sets of 4 cake layers that are about 8x11.5 inches.

4. Place a piece of parchment paper(or foil) on large plate or tray that is big enough to hold the cake layers flat and leveled. You could use a plastic/wooden board as well.  

5. Working with 1 set of cake layers(4), place the chocolate covered cake layer on the parchment lined plate... chocolate side down.

6. Using a pastry brush soak cake layer with some of the coffee syrup... making sure all the layer brushed well. 

NOTE: Make sure you divide the syrup( I sort of eyeballed it) so you have plenty to go around for all 8 cake layers (both sets)... you don't want one cake layer to be overly saturated while one is barely soaked. 

7. Place about 3/4 cup of the buttercream unto the soaked cake layer... and using an offset spatula spread buttercream evenly to the edges of the cake.... making sure the buttercream is as level as you can get it to be. 

8. Add a second layer of cake, soak with coffee syrup and add about 1/4 cup of the chocolate ganache (which has thickened and is spreadable). Spread ganache evenly to the edges.

9. Add a third layer of cake, soak with coffee syrup and add another 3/4 cup of coffee buttercream, spreading the buttercream evenly to the edges.

10. Add the last layer(4th) of cake, soak with coffee syrup and spread a VERY thin layer of ganache,..  this is just to smooth out the cake layer to an even and smooth surface... so it will be ready for the melted chocolate glaze. Place in the fridge to chill and harden.

11. Repeat process with the second set of cake layers....

Note: you may have some buttercream and ganache leftover, just freeze those for another use.

CHOCOLATE GLAZE... to be made only after both sets of cakes have been layered and refrigerated.

Directions:

1. Melt chocolate and whisk in melted butter. Spread about half  the chocolate glaze on one set of cakes, Using an offset spatula, carefully spread the melted chocolates evenly over the entire surface, working quickly so that the chocolate doesn't harden( I left my chocolate to cool down a bit and it is a bit harder to spread cleanly)... try not to go over it too much with the spatula, so it stays shiny.

2. Repeat the process with the second cake and spreading most of the remaining chocolate glaze... you probably won't use all of the glaze. I reserved some and placed it in a small sandwich bag to use for the top decoration (writing out the OPERA name, you could do whatever decoration you like, a music note, a few lines, etc... or you could add an edible gold leaf).

3. Using a long sharp knife trim the edges of the cake.

4. Allow the chocolate glaze to set a little, and then using a knife, score the cake in whatever size pieces you want. Write the Opera word, if desired, with the chocolate glaze or any other melted chocolate (can use white chocolate), or decorate as desired. Repeat the process with the second set of cake.

5. Place Opera cake in the fridge to chill further... the cake is easier  to cut when buttercream is chilled and layers are set. The top chocolate glaze will harden, but you can use a sharp knife dipped in hot water (then wiped) for an easier and cleaner cut.  Wipe knife between every cut. The opera cake is always best after several hours (overnight is best)... 

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Romanian Amandina Cake...

Romanian Amandine Cakes... rum/caramel soaked chocolate nut sponge cakes. It has literally taken me 5+ years(and 500! recipes) to finally post a popular Romanian dessert ... the Amandina. Throughout my years of blogging, I've had many requests to post an Amandina recipe. Always being reluctant to make desserts that are laden with too much sugar and butter, I've postponed it for quite some time. And I know I've said this many, many times... but it's true, the sugar and butter amounts in a recipe will affect my decision in attempting it or not. Most times I skip over a recipe if I find it a bit heavy. However every once in a blue moon, I end up attempting such a recipe:)... 

Somehow, I can't leave well enough alone... so I try to tweak recipes. I find myself lowering the butter, sugar and egg amounts, if at all possible. And if it's possible, then I certainly will:). You know, I think most desserts really don't need all that butter and sugar. It's unnecessary really. And I truly believe that... a true baker might not agree with me though:). 

So when I embarked on making the traditional Romanian Amandine, well, I knew I'd want the recipe to be delicious... but without the "extra" butter and sugar. Of course, it wouldn't be delicious, without some butter and sugar:)... because butter + sugar = flavor. However, I thought I could get away with lowering some of the eggs normally found in sponge cakes by adding some leavening. It took a bit of research, adjusting and finally starting the Amandine recipe. 

While researching all sorts of European dessert recipes, I found that cakes, such as the Opera, Dobos, and other layer cakes relied heavily on sponge cakes. I loved how techniques varied when making a typical "sponge" cake...  from  the joconde(with nuts), to the genoise(beaten whole eggs), to the regular sponge cake(with or without leavening), they all had their own role. So I researched some more and found an amandina recipe that used a "joconde"-like sponge cake, but with added leavening. While most amandine recipes online are based on a chocolate sponge cake, I felt the amandina cake layers should be a bit different, more special than just a chocolate cake .... and so I went with a nut based sponge cake with leavening. The nuts would add a ton of flavor as well as texture.

The buttercream  was my worst fear... all that butter:)! However, I knew I couldn't get away without it, so I settled on a buttercream that's not so popular... the German buttercream. I loved it because it relied mostly on a custard and not so much butter as other buttercreams. I suppose I could have eliminated the eggs entirely from the custard(making a cooked flour frosting)...  it would make the cream even lighter. But I chose to add the eggs, just because this recipe won't be made that often:)... and I felt I had cut enough of the butter and sugar in the overall recipe.

German buttercream can be a bit finicky... the buttercream can separate(look curdled) if the custard and butter are not close in temperature(if custard/butter is too cold). There's a little tip that usually fixes it, and that's to warm up a bit of the buttercream and then whip it again... that extra heat normally brings the buttercream back together. As for the glaze, well, I thought it would work best with a thinned out ganache...

Now the Romanian amandine are quite moist, the sponge cake is usually moistened with a rum flavored syrup. If you didn't know, Romanians love their rum. You'll find the rum flavor in a ton of Romanian desserts, I suppose as you would find vanilla in American desserts. It's that popular. And even though the amandine, as the name implies, should have a predominant almond flavor, it's been changed to other flavors over time... coffee can be added, rum as I mentioned, or even just vanilla. 

While I posted the amandine recipe as I made it, you can certainly adapt it  and make it your own. Make a simple sponge cake, moisten it with a syrup, layer it with your buttercream of choice, even a whipped ganache would work, and glaze it as simply as you like. Add flavors that you prefer... you don't need to use rum, if you don't care for it. But this is my version... a combination of flavors we like, not overly sweet, though sweet enough... and not overly buttery, so it falls heavy. And although I've used a few teaspoons of rum, I don't think it's too overpowering... at least not for us:). 

This is a recipe my husband totally approved of, so I'm finally posting an amandina recipe I'm happy with. And so... here is my 500th recipe. It's hard to believe I've posted so many recipes! Who knows, maybe I'll make this dessert again... in a couple of years:). However, I'm still planning on baking a few other classical cakes. Actually, there's a particular cake that's been on my mind for some time now... hoping to one day cross it off my bucket list:). Hope you enjoy...  

        

Note: This took 2 days... By the end of the second day, I had had it in the kitchen.... I guess I'm not much of a baker:). But on the 3rd day, after my very first bite, I fell in love with the recipe... it was so totally worth it. Not too sweet, nor overly buttery. Just right.

My piped buttercream looks a bit soft... I ended up refrigerating the amount I reserved for piping, so when I needed to pipe it, well, it had hardened. I warmed it up again... maybe a bit too much:). 

Tip: Serve the amandine, the day after making  them, as the flavors are at their best... and serve close to room temperature.

You will need: Cake and soaking syrup adapted from Prajituria... German Buttercream idea inspired in part by BraveTart and chocolate custard portion of buttercream by Food and Wine. Glaze was mine... typical thinned out ganache:). I'd recommend using the scale amounts for better accuracy.

Nut Sponge Cake:

Caramel water

50 grams (1/4 cup) sugar

250 ml (1 cup) water

4 ex-large eggs( room temp.)

250 grams (1 cup+3 TBS) sugar

2 tsps vanilla extract

1/4 cup oil

200 grams finely ground walnuts/pecans (I used 50 grams pecans, I'm sure almonds would work)

250 grams (1 2/3 cups+1 TBS) all purpose flour (I accidentally used bread flour)

1 1/2 tsp baking soda

Caramel/Rum Soaking Syrup:

50 grams (1/4 cup sugar)

250 ml (1 cup water)

2 tsps rum extract

German Chocolate Buttercream

1 ex-large egg

1 egg yolk

3/4 cup whole milk

2 tsps cornstarch

2 tsps rum extract

1 tsp instant coffee

 240 grams (2 sticks) unsalted butter, softened 

Chocolate Ganache Glaze

250 ml heavy whipping cream

250 grams chopped chocolate( I used 50% milk +50% semi sweet chips)

Directions: 

Make Sponge Cake Layers: 

• Line and butter a 12 x 17 inch sheet pan with parchment paper
• Preheat oven to 375 deg F

1. Using a food processor, grind nuts till fine. Set aside.

2. In a sauce pan, add sugar, heat on medium heat and melt sugar till amber in color and all sugar is dissolved... swirl the pan to evenly melt the sugar, being extra careful to not burn sugar. Take pan away from heat and add water ... it can splatter, so be careful. Use a whisk to combine... you might get some hard caramel, but it will dissolve as it sits. Set aside to cool.   

3. In a bowl, combine flour and baking soda, whisk mixture to aerate. Set aside

4. Using a whisk attachment, beat eggs and sugar on high till light and fluffy... about 2 minutes.  

5. Add vanilla extract, oil and nuts. Fold gently to combine.

6. Add cooled caramel water and combine until just mixed. Don't overmix.

7. Sift flour mix 1/3 at a time over egg mixture and using a whisk(or a spatula) gently fold in  the flour, being careful not to deflate the mixture too much.

8. Pour batter in prepared pan, lever batter with a spatula, and give the pan a gentle tap on the counter to release any large bubbles.

9. Place pan on center rack in preheated oven and bake 13- 15 minutes or until golden and toothpick comes out clean.

10. Remove sponge cake from pan and allow to cool, cut cake vertically, in 2 equal parts. 

Note:You can at this point freeze cake for assembling Amandine another day if you like.... which is what I ended up doing. Just wrap well.

Make Caramel/ Rum Soaking Syrup:

1. In a sauce pan, add sugar, heat on medium heat and melt sugar till amber in color and all sugar is dissolved... swirl the pan to evenly melt the sugar, being extra careful to not burn sugar. Take pan away from heat and add water ... it can splatter, so be careful. Use a whisk to combine... you might get some hard caramel, but it will dissolve as it sits. Stir in rum extract. Set aside to cool.   

Make German Buttercream:

1. In a bowl, whisk, egg , yolk,  sugar and cornstarch. Set aside.

2. Heat milk in a sauce pan until small bubbles around the edge of the pan are evident... scalding the milk.  

3. Remove scaled milk from heat and slowly add to egg mixture, whisking to combine to temper the eggs.

4. Place tempered egg/milk mixture back in sauce pan.

5. Heat egg custard mix on medium heat, whisking all the time, until  it thickens and starts to bubble slowly... and then heat for another 30 seconds or so after that to cook out the cornstarch.    

6. Remove from heat and stir in chopped chocolate, whisk to combine and then add the rum and instant coffee. 

7. Allow custard to cool completely, covering with a plastic wrap on the surface so it won't form a skin. Place in  refrigerator to cool thoroughly if needed. 

Note: You will need to bring the refrigerated custard back to room temperature when mixing it with the butter, as you want the custard and butter to be at about the same temperature, otherwise the buttercream can separate. 

8. Line the inside of a 13x9 pan with plastic wrap leaving some overhang enough to eventually cover the cake layer. Place one cake layer in pan and using a pastry brush soak cake layer using only half of the caramel/ rum syrup. Set aside while you finish buttercream.  

9. Using a whisk attachment, beat butter until light and fluffy.

10. Add custard in small amounts to the butter while mixing to fully incorporate the custard... continute adding custard and mixing till all of the custard is used up and buttercream is light and fluffy. If at any time the buttercream looks a bit curdled, or separated, this may be because the butter and custard were not at the same temperature... one was probably too cold. As a fix, you may want to remove the mixer bowl and place the bottom of the bowl in some hot water( bain marie style) for a bit to warm the cream gently... and then whip it again... it should get rid of any separation. 

11. Remove about 3/4 cup of the buttercream and set aside... that is, if you want to make the buttercream swirls on top of each amandina.  

12. Using an offset spatula, spread the rest of the buttercream evenly over soaked cake layer. 

13. Place second cake layer on top of the buttercream and repeat soaking cake layer with the second half of the caramel/rum syrup. 

14. Bring the plastic wrap over the entire cake and refrigerate(or freeze) until cream is hardened. It is easier to slice cake neatly when mostly frozen.

15. Remove cake layers from fridge and trim edges. Cut in small squares... about  2x2 inch squares.

Make Chocolate Ganache Glaze:

1. Heat whipping cream to a boil, remove from heat and add chocolate. Whisk until fully combined and smooth. 

2. Allow ganache to cool and thicken, to thick pourable consistency. I placed  mine in the freezer and whisked the ganache every 10 minutes or so... until the ganache was the proper pourable consistency(it took some time in the freezer). Use 1 cake to test the consistency of the ganache before covering all of the amandine. You don't want the ganache to be too thin or it will run all over  the cakelets.  If at any point the ganache is too thick to pour evenly, then heat it gently a bit, and whisk to thin it out a bit more...

3. Spread about 1 1/2 TBS ganache over cake square using the back of the spoon to cover the whole surface and allowing some of the ganache to fall slowly over the edges. Repeat with all squares. 

4. Drizzle lines of any reserved ganache over each square, if desired... or add a bit more melted dark chocolate  to a bit of the ganache(or even use some whipped cream) to drizzle a darker chocolate lined variation. 

5.  Place the reserved buttercream in a piping bag with favorite tip and pipe small mounds in the center of each glazed amandine. 

6. Refrigerate amandine so glaze hardens a bit. 

7. Remove amandine from fridge and allow to get to room temperature before serving.

NOTE: Amandine are best the following day as the flavors improve overall. Just bring to room temperature before serving.  They also freeze amazingly well... freeze amandine on a sheet pan until hard(best if each is placed in a cupcake liner) then place in container of choice, covered. 

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Raw Mini Chocolate Mousse Cakes/"Cheesecakes"... Gluten-Free, Dairy-Free, Egg-Free, Refined Sugar-Free.

Raw Mini Chocolate Mousse Cakes/"Cheesecakes"... Gluten-Free, Dairy-Free, Egg-Free, Refined Sugar-Free. I get really excited when I try a recipe that checks all the boxes for a great dessert... healthy, easy, no-bake, make-ahead, delicious and guest-worthy. Not many desserts fall in those categories, but this dessert fits them all... and more. It's a fantastic dessert! 

Over the last couple of years, I've slowly adapted using some raw ingredients/techniques in some of my recipes.... like using nuts to make a nut milk/flour, using dates/bananas  as a sweetener, coconut oil as a fat, flax/chia seeds as a binder, etc... Some of the recipes I've made aren't totally raw, as they are either partially cooked or baked. But a few of the recipes have been amazing... completely raw. And this happens to be one of those recipes. A dessert I find could rival any baked cream/cheese based dessert. It's hard to tell this dessert doesn't use any type of dairy, or cheese, or cream... and you'd never guess it's mainly made with nuts, cacao and dates. Ok, and a few other ingredients... but all good:). Having said all this, I don't totally subscribe to a raw, vegan, vegetarian, gluten-free, Paleo, etc... type of diet. Of course, if we have an intolerance to a certain type of food ingredient then I eliminate or minimize it. But for the most part, I  like to implement all sorts of foods in our diet, from all food groups... be it cooked or raw. Personally, I find a good balance is key. Ah, to get that balance just right... getting off topic here:).

In any case, this dessert happens to be just perfect for the summer months... because it's a no-bake type of dessert. It's also a wonderful make-ahead dessert, as it stays in the freezer beautifully for days... so you can plan ahead and limit any last minute preparations. You can make this dessert as mini individual servings, which looks really nice for a dinner. But if you want, you can also make it as a larger cake... maybe an 8 inch square or round pan... and just cut in small pieces. Toppings are optional, but you can really get creative with so many variations. Hope you enjoy...        

Note: While I chose to use half maple syrup and half honey, you can use either or... and you can definitely adjust sweetness to taste. 

You will need: makes 12 mini cakes

Crust:

1 cup raw pecans( can use nut of choice)

4 large medjool dates

2 TBS unsweetned finely shredded coconut

1 TBS dark cocoa/raw cacao

1 tsp vanilla extract

pinch of salt

Mousse/"Cheesecake" Filling:

2 cups raw cashew pieces

1/2 cup water

1/4 cup honey

1/4 cup maple syrup

2 tsps vanilla extract

1 tsp finely grated orange peel(optional, but tasty)

1/3 +2 TBS raw cacao( or cocoa)

1/2 cup coconut oil(warmed to liquid in a bain marie)

pinch of salt

Topping: optional, to taste

chopped cashews/pecans

unsweetened dried coconut

fresh raspberries, mashed

chocolate sauce/ grated chocolate

Directions:

Make Crust:

1. Place nuts, dates, coconut, salt, vanilla  in food processor, process till combined and is a rough chop. Add the cacao and pulse till combined to a rough paste. The crust should stick together when pressed.

2.  Place about 1 TBS of pecan chocolate crust into each mini pan well. Press down with fingers to firmly place the crust into pan. If you have any remaining crust just divide it evenly among the 12 mini wells.

3. Set the pan with crust aside. Make filling.

Mousse/"Cheesecake" Filling:

1. Place cashews into blender with honey, maple syrup, vanilla, and water.... orange peel, if using. Blend a bit till creamy.

2. Add in your cacao powder and melted coconut oil. Blend till creamy and smooth.

Assemble:

1.  Divide chocolate filling evenly between the 12 mini cheesecake pan wells.... the filling should reach to the top.  Add any chopped nuts and sprinkling of coconut, if desired. 

2. Set the chocolate mousse cakes in freezer to set... for a few hours or until very firm.... or overnight. 

3. Remove cakes from pan.... and decorate with extra chocolate shavings, nuts, melted chocolate, crushed raspberries/fruit, etc. 

4. Allow the cakes to defrost a bit before serving...  I like to place them in the fridge if I make them ahead to soften a bit so they won't be completely frozen.   

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Whipping Cream Cupcakes/Doughnuts... with vanilla bean.

Whipping Cream Vanilla Bean Cupcakes and Doughnuts. While I have a couple of recipes for vanilla cupcakes, I felt the need to include it among the rest of the cupcake recipes I have.You know, I rather like this recipe! I'm always partial to recipes that use basic ingredients... and well, recipes that sometimes use various substitutions. In this case, the substitution  happens to be heavy cream... taking the role of butter+liquid in an otherwise classic cake recipe.

So the reason I'm posting this recipe is not only because it is a fairly simple recipe to make, or because the cake bakes up fluffy and tender... but because you can make a lovely cake/cupcakes using heavy cream instead of the usual butter. I don't know about you, but sometimes I find myself with a container of cream  in the fridge that really needs using up. So this recipe comes in especially handy for that extra cream. And you don't necessarily need to eat the cake then...though you may want to:) ). You can easily freeze it for another day, and just pull it out when you need a quick dessert. A simple dusting of sugar will suffice, though you can make a lovely glaze as well.

Instead of making a regular bundt cake, I chose to make cupcakes and a few doughnuts instead. I really like to use my doughnut pan because it tricks you into thinking you're eating regular doughnuts rather than cake:). Actually, the doughnuts can be quite fun to decorate, and it brings a bit of change from the usual cake. I'm thinking you could even use this cake batter to make a few madeleines. This way the cake batter can be used in more ways than one.

Most cakes use cake flour, but I find substituting cornstarch for some of the flour works beautifully. I get a light and tender crumb and don't need to buy the cake flour. Even using all purpose flour alone should still work in a pinch. Hope you enjoy...             

Tip: Adding citrus peel to the batter will make for a different variation... 

You will need: makes 12 cupcakes + 6 doughnuts... or 1 bundt cake

2 1/4 cups cake flour( or 2 cups all-purpose flour + 4 TBS cornstarch)

2 teaspoons baking powder

3/4 teaspoon salt

1 1/2 cups heavy cream

3 ex-large eggs, at room temperature

1 TBS vanilla bean paste*

1 cup sugar

* you can make a regular cake with just 1 tsp vanilla, or add any other extract of choice... I added a bit more to bring in extra vanilla flavor.  

Directions:

• Line cupcake pan with liners and generously butter doughnut pan wells.... or use a 10-cup bundt/fluted metal tube pan, buttered and floured very well.
• Preheat the oven to 375°F.... set rack in middle for cupcakes and doughnuts... or set rack in the lower third of the oven for bundt cake

1. In a medium bowl, whisk together the cake flour( or all purpose flour plus cornstarch), baking powder, and salt...  whisk really well to aerate... or sift.

2. In the bowl of a stand mixer, add cold heavy cream and using the whisk beater whip the cream, until stiff peaks form. 

Note: Do not chill the bowl and beaters. 

3. In a medium bowl, whisk the eggs and vanilla just until lightly combined. 

Tip: If in a hurry, add eggs in warm water to warm them up to room temp.

4. On medium-high speed, gradually beat the egg mixture into the whipped cream. The mixture will thicken... will have the consistency of mayonnaise.

5. Gradually beat in the sugar....should take about 30 seconds or so to incorporate it. Don't overbeat it.

6. Sprinkle 1/2 of the flour mixture  over the cream mixture. Using spatula, fold in the flour until most of it disappears. Add the remaining 1/2 flour mixture and continue to fold and mix until all traces of flour have disappeared. Try not  to deflate the batter too much.

7. For cupcakes/ doughnuts: 

Using an ice scream scoop, fill cupcake liners... and with the rest of the batter, pour batter in ziploc bag, cut off tip and fill doughnut wells.... 

For bundt cake: 

Scrape all the batter into a prepared bundt pan. 

8. Run a small metal spatula/ wooden skewer/ dull knife blade through the batter to prevent large air bubbles, avoiding the bottom of the pan. Smooth the surface evenly with spatula.

9. Bake

Bake Cupcakes~ for 15-18 minutes... or until toothpick comes out clean. Check after 12-13 minutes

Bake Doughnuts~ for 10-12 minutes.. or until toothpick comes out clean. Check after 8-9 minutes.

Bake Bundt Cake~ for 25-35 minutes, or until a wooden toothpick inserted comes out clean. 

10. Let the cupcake/doughnuts/cake cool in the pan, on a wire rack, for 5-10 minutes. Remove and cool completely. 

11. Frost as desire, or sprinkle with icing sugar... or sugar glaze.

NOTE: I  made small amount of icing to glaze doughnuts and am including the recipe below. I chose to freeze my cupcakes... one day I defrosted a few and made a couple of quick frostings... a healthier one, and one not as healthy:).  I'm including those recipes as well, but feel free to use your favorite frosting.

Icing Sugar Glaze: can be doubled or as needed. 

2/3 cup icing sugar

2 1/4 tsp water

extract of choice, or citrus peel, to taste

1. Mix together and adjust sugar/water as needed to make a thick pourable glaze.

The Biscoff Frosting: amount probably frosts about 3 cupcakes, generously

1/2 cup heavy cream

3 TBS biscoff spread

icing sugar , if needed( I didn't add)

crushed Biscoff cookies to sprinkle on top of frosting... or crumbled vanilla bean cupcake(optional)

1. Whip cream till soft peak, add biscoff spread, and whip again until frosting consistency, being careful not overbeat. Add frosting to piping bag and frost. 

2. Sprinkle crushed cookies or crumbled vanilla cake on top of frosting.

The Peanut Butter Yoghurt Frosting: amount probably frosts 4-5 cupcakes

 1/2 cup Greek Yoghurt( I used 0%Fage)

3 TBS natural chuncky peanut butter

1-2 TBS honey, or to taste

1/8 tsp cinnamon, or to taste  

chopped peanuts to  sprinkle on top of frosting.

  

1. Mix everything together. Place frosting in piping bag and frost. 

2. Sprinkle with chopped peanuts.

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Homemade Almond Joy Bars/Truffles

Homemade Almond Joy Bars/Truffles... a healthier option. Growing up, one of my favorite candy bars was Almond Joy or Mounds. I didn't have it regularly, but when I did, I enjoyed it immensely.While coconut wasn't something we grew up with, I instantly loved it when I first tried it. Now I don't exactly remember when my first encounter with coconut happened, but I do remember making a German chocolate cake quite often as a teen. It was a cake we all loved, moist, chocolate-y and coconut-y. So my love for coconut has always found it's way in my baking... 

I've often contemplated making my own almond joy candy bars, but couldn't see myself adding the sweetened condensed milk most recipes require. I don't buy it, so I knew I had to settle for using something else. And in all honesty, I wanted to make a healthier version, without adding too much sugar. Of course making something taste as good as the store-bought version isn't going to happen without using lots of sugar and other ingredients. So the idea of making my own healthier homemade version of almond joys sort of took a back seat. Over the years, I settled in making other coconut desserts that satisfied my craving for almond joy... such as the almond joy macaroons.  

Recently, as I was looking at some recipes, I ran into a healthy version of the almond joy... and I instantly knew it was high time I make them. I had all the ingredients at home, and the recipe sounded super easy. Ended up making them in no time.... and even doubled the recipe to make some almond joy truffles. Seems like I always have to add my own signature:). Anyway, it was a fun little project... and as a result, I ended up with a container with yummy chocolates, including some walnut clusters I made with the leftover melted chocolate. Nothing wasted, and it was so much cheaper... and healthier. Granted these almond joy bars weren't as moist as the store-bought version, but they're still coconut-y and chocolate-y delicious! And they are a great addition to the date and nut truffles I posted recently... varies the chocolate "box" a bit. Hope you enjoy...    

Tip: Keep bars/truffles in the fridge if chocolate isn't tempered...

You will need: adapted from Food52 

Double recipe, if also making truffles... and chop almonds. 

Makes about 10 pieces

1 cup unsweetened shredded coconut

2-3 tablespoons coconut oil

2 tablespoons maple syrup/honey(honey is sweeter)

1 teaspoon pure vanilla extract

few drops of almond extract, optional

small pinch of salt

10 whole almonds lightly toasted, or as needed 

4-5 oz semi-sweet chocolate chips or bars, chopped

Additional:

walnuts for making the clusters, if you have leftover melted chocolate

Directions:

1. Lightly toast your almonds, if desired. Toaster oven works great for this.

2. In a food processor, process the shredded coconut, coconut oil, honey, vanilla extract, and salt until it forms a thick paste. If  you find the coconut  mixture is too loose to hold together, then continue to process for an additional minute or so.

3. Take about 2 tsps worth of coconut mixture and with your fingers, form small compact rectangles (1 1 1/2-1 3/4 inch). Make an indentation in the middle... to hold the almond. 

4. Place coconut rectangles on a parchment lined plate/sheet and add an almond on top of each. 

5. Place coconut rectangles in freezer and freeze till hardened.... 30 minutes or longer.  

6. When ready to dip, melt chocolate... using a bain marie or the microwave(15 sec interval, stirring till almost melted, allowing for some smaller chocolate pieces to be seen, let sit until completely melted and stir)

7. Remove coconut rectangles from freezer and dip each in the melted chocolate, turning over to completely cover and removing with a fork. 

8. Tap fork on the edge of the bowl to remove excess chocolate and then scrape the bottom of the fork. Place chocolates on parchment paper lined plate. The chocolate will harden quickly. I like to place the almond joys in the fridge  for storing... then bring them to room temperature before serving. 

~If making truffles, form coconut mixture into balls, freeze and dip in chocolate,... then  sprinkle with almonds. You may need to add a bit of melted chocolate on top of teh truffle( chocolate has dried) so the chopped almonds stick. Place on parchment paper...

~If you have any remaining chocolate, stir in walnuts( or even extra almonds)... to make clusters.  Allow to set on parchment paper.

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