This chocolate ganache or fudgy frosting is a wonderful option for restricted diets. It can be easily Gluten-free and  Nut-free ( check the labels of the ingredients you are using, to be sure). You can have intense and rich flavour or mild and sweet, it all depends on the chocolate you are using.

With this frosting you have different options, you can pour the hot frosting as a glaze or cool the mixture off, which makes this frosting pipeable and spreadable.

This recipe is super easy. I use it for brownies, raw tarts, cakes and cupcakes.  This one is a perfect frosting for cakes that aren’t exposed to warm temperatures. I have made cakes with this frosting in the summer, but I freeze the cake before transporting it (only short distances). It will definitely melt otherwise, but for autumn, winter and spring it should be fine.

There are many ways to melt your chocolate, but I am using mainly this method, which is fool-proof.

Ingredients:

  • 400ml Creamy Coconut milk (canned is perfect, with the highest % of fat)
  • 600gr Vegan Chocolate (bars or chips)
  • 2 tbsp Coconut Oil

Method:

  1. Cook the coconut milk until boil
  2. Chop the chocolate bar and place it in a microwave-safe bowl
  3. Turn off the heat and add the coconut oil, and mix well
  4. Pour the hot coconut milk over the chocolate
  5. Let it set 2 min
  6. Start whisking until you get a smooth shiny chocolate cream
  7. You can pour this hot mixture in your pie or tart base
  8. For cakes, let it cool off in the fridge or overnight until you get a perfect spreadable /pipeable texture
  9. If it’s too solid to work, pop it in the microwave for a 1-min session until you get the right spreadable and pipeable texture
  10. Left-overs? you can store it up to a week in the fridge

Easiest Chocolate Frosting

cake, cupcakes, Gluten-free, Sweets - Desserts, vegan

Ferrero Rocher Cake

cake

 

 

Here it is!

The long-awaited task on my to-do list. I wanted to make a Ferrero rocher cake for a long while.

I made a small 18cm, 3 layered chocolate cake, with chocolate buttercream and covered the cake with bresilienne nuts. Topped the cake with of course Ferrero rocher’s, raspberries and blackberries.

Cake

Ingredients

  • 1/2 cup pure cacao powder
  • 1 1/2 cup  flour
  • 1 cup sugar
  • 1/3 cup olive oil
  • 20 gram baking powder
  • 1  1/3 cup milk

Method

  1. Mix the dry ingredients separately from the wet
  2. Now mix together, the batter should be a bit lumpy, do not overmix
  3. Divide this mixture 3 times in a 18  cm oven tin .
  4. Bake for approx. 20min on 170 degrees celcius
  5. Let it totally cool down

Chocolate Frosting

Ingredients:

  • 400ml Creamy Coconut milk (canned is perfect, with the highest % of fat)
  • 600gr  Chocolate (bars or chips)
  • 2 tbsp Coconut Oil

Method:

  1. Cook the coconut milk until boil
  2. Chop the chocolate bar and place it in a microwave-safe bowl
  3. Turn off the heat and add the coconut oil, and mix well
  4. Pour the hot coconut milk over the chocolate
  5. Let it set 2 min
  6. Start whisking until you get a smooth shiny chocolate cream
  7. You can pour this hot mixture in your pie or tart base
  8. For cakes, let it cool off in the fridge or overnight until you get a perfect spreadable /pipeable texture
  9. If it’s too solid to work, pop it in the microwave for a 1-min session until you get the right spreadable and pipeable texture
  10. Left-overs? you can store it up to a week in the fridge
  11. Cover the cake with the frosting, Ferrero rocher, nuts and fruits

 

Choux filled with whipped cream topped with chocolate!

Sweets - Desserts

Many people have requested the recipe of this  delicious dessert.. So here below you can find what I have done.

Because it is very hard to make choux dough eggfree, I use puff pastry to replace it. I will try other eggfree choux recipes soon to make it from scratch. But I assure you using puff pastry as a replacement is also very tasty and easy.

First I buy 1  sheet ready-made (eggfree ofcourse) puff pastry

Make round balls and put them in a muffin tin.

1 sheet makes around 8 choux balls.

After forming the balls, I put them in the oven, for 30-40 min on 200 degrees celsius and VOILA!

You let let them cool down. In the meantime u can melt chocolate to top the choux balls and when the balls are cooled down cut them in two and fill it with whipped cream. Last but not least dip the top of the choux ball in the melted chocolate.

And you are done!

1 (10)

 

 

Have fun baking and eating 🙂

It’s delicious!