We had a week of cake. Maybe you have to be stubborn to be in the Dharma. There’s a lot of Aries around here.
I made this carrot cake for my birthday. It’s one of the best I’ve ever had and definitely the best I’ve ever made. If you like dense, direct carrot cake (some people like fluffy carrot cake with pineapple and coconut, which is lost on me), this is a serious win. I opted for a little less frosting with a hint of lemon zest to brighten the spices in the cake.
I also made a Snickers inspired tart, which has yet to have a written recipe, but if you feel like improvising, it involved peanut shortbread, homemade caramel, peanut butter white chocolate mousse and milk chocolate ganache. All the elements are simple, but the combination is a show stopper.
And finally, mocha cheesecake (recipe after the jump).
Above are a few drawings in the current series, plus a garland-cum-birthday card for one of the cake recipients, which pretty much captures how I feel right now:
Sometimes there are no words. And sometimes we don’t need any.
I have nothing profound to say. I am surrounded by good people. And I get to make them cake. Life is alright I guess.
2 cups (260 grams) oreo crumbs
¼ cup (55 grams) butter
Dark Chocolate Ganache:
7 oz (200 grams) semisweet chocolate
3/4 cup (200 mL) heavy cream
Mocha Cream Cheese Filling:
16 ounces (448 grams) cream cheese, room temperature
3/4 cup (150 grams) granulated sugar
¼ cup (112 mL) fromage blanc
¼ cup (112 mL) heavy cream
4 ounces (110 grams) semisweet chocolate
1 1/2 tablespoons (22 grams) espresso granules
Preheat the oven to 350˚ F (180˚ C).
Make the crust. Melt the butter and mix with the crumbs. Press into the bottom of a ten-inch spring-form pan. Bake fifteen minutes. Set aside to cool.
Make the ganache. Chop the chocolate and place in a bowl. Heat the cream to a simmer and pour over the chocolate. Allow to sit five minutes. Whisk vigorously until chocolate and cream come together into a smooth mixture. Pour into cooled crust. Place in the freezer to set the ganache while you make the filling.
Make the filling. Place the cream and espresso in a small saucepan. Bring to a simmer. Set aside to cool.
Beat cream cheese and sugar until fluffy. Add the fromage blanc and espresso-infused cream (you can strain the granules out if you want a smooth interior; I happen to like the texture). Beat to combine. Melt the chocolate in a double boiler. Whisk in gently. Beat in the eggs one at a time, being careful not to overmix. Pour the filling into the cooled crust-plus-ganache. Place in the oven in a water bath that comes halfway up the sides of the pan. Bake 55-60 minutes or until slightly jiggly in the middle and set around the edges. Allow to cool completely at room temperature. Refrigerate overnight or at least four hours.