Parsnip and Apple Cake
- Level:
-
Easy
- Makes:
-
10
These mini chocolate cakes are a unique offering and will have taste buds eager to come back for more. They are also a great summer offering when consumers are looking for something a little lighter.
Cake
Used products: Cake
-
150 ggrated parsnip
-
100 ggrated apples
-
115 mlVegetable oil
-
150 gdark brown sugar
Preparation: Cake
Grate the parsnips and apples and stir through the vegetable oil and dark brown sugar.
Used products: Cake
-
3 piece(s)Egg
Preparation: Cake
Add in the eggs and mix well.
Used products: Cake
-
150 gwholemeal flour
-
5 gBaking powder
-
2 gground cinnamon
Preparation: Cake
Sieve the flour, baking powder and cinnamon together then fold into the mix.
Used products: Cake
-
200 g811NV
-
5 ggrated ginger
Preparation: Cake
Fold through the grated fresh ginger root and dark chocolate callets.
Milk Chocolate Mousse
Used products: Milk Chocolate Mousse
-
100 gwhipping cream
-
250 g823NV
Preparation: Milk Chocolate Mousse
Bring the whipping cream to the boil.
Cool to 80°C and then pour over the 823 milk chocolate. Mix well to form a smooth ganache.
Used products: Milk Chocolate Mousse
-
150 gwhipping cream
-
10 piece(s)Mona Lisa Dark Chocolate Pencils
Preparation: Milk Chocolate Mousse
Once the cakes have cooled completely, using a star nozzle, pipe a swirl of chocolate mousse on top of the cakes and decorate with a dark chocolate pencil.
Comments