Salted Caramel Sauce … some recipes are so simple yet so amazing that you keep going back to them over and over again. This recipe for Salted Caramel Sauce is one of them. Basic, simple, four ingredient, indulgent good and always handy to have on hand. Dangerous too since you somehow keep walking towards the jar to get ‘just another little spoonful‘!
Everyone has their own version of it, and why shouldn’t they. Something this simple should be stirred up often, shared often, gifted for no reason at all, drizzled over dessert. Just a tiny serving of this sweet salty magic adds so much oomph to dessert, whether chocolate or otherwise. It makes for a great gift too if you can keep yourself from spooning it into your mouth before that. It’s also great drizzled over ice cream, pies, in cookies, over waffles, on cheesecake … so much!
The recipe doesn’t require fancy equipment like candy thermometers etc. Also it needs is just 4 simple everyday pantry ingredients namely sugar, butter, cream and salt. Most importantly, it needs your attention, so keep that phone at bay. Also, since sugar can burn very easily and is very very hot once melted, best to keep kids and any other distraction away as well.
You simply need to melt the sugar down in a heavy bottom pan until it’s completely dissolved and looks clear and a beautiful light golden. From here on move fast, so keeping the ingredients lined up is key. Add the butter to the beautiful golden melted sugar and you’ll find very rapid bubbling takes place for a couple of minutes while the butter melts. That’s the different temperatures and consistency trying to even out. I added diced butter straight out of the freezer and it was no problem at all. Once that sizzles and spatters, melting into the sugar giving out the most delicious aromas, you gently add the cream.
Here is where you need to be even more careful because again for a few seconds the mixture sizzles and coughs at you like an angry monster {okay, slight exaggeration, but I did need you to be careful}. Then it all submits most beautifully into a Salted Caramel Sauce! As you can see, I use it often!
See, S I M P L E! Told you. Please make a jar ASAP. I know it’s indulgent, I know the calories are high, but just a little drizzle goes a long way mostly…… unless of course you want to make a Chocolate Salted Caramel Tart! Now we’re talking. Honestly. I made a gluten-free Quinoa Chocolate Salted Caramel Tart a few days ago while working with organic flours for a client. That turned out drop dead delicious. Tell you what. You make a jar of this Salted Caramel sauce, and I’ll share that recipe next! Deal?
Salted Caramel Sauce … some recipes are so simple yet so amazing that you keep going back to them over and over again. This recipe for Salted Caramel Sauce is one of them. Basic, simple, four ingredient, indulgent good and always handy to have on hand. Dangerous too since you somehow keep walking towards the jar to get ‘just another little spoonful’!
Keyword dessert, eggless, glutenfree, homemade, no bake, sweet
Prep Time 2 minutesminutes
Cook Time 10 minutesminutes
Total Time 12 minutesminutes
Servings 1jar
Ingredients
1cupgranulated sugar
½cupsingle cream
½cupunsalted butter
½tspSea salt
Instructions
Keep all the ingredients ready. Be careful when you work with melting sugar.
Place the sugar in a heavy bottom saucepan over medium heat, stir a couple of times, else swirl the pan.
Once all the sugar has melted to an even brown, work swiftly because sugar tends to burn very fast. Immediately add the butter {mine was straight out of the freezer} and simmer until the butter has melted, stirring often, for a couple of minutes. Be careful since the mixture might splatter.
Now carefully drizzle in the cream as the mixture will continue to bubble rapidly and splatter until the temperatures settle.
Stir in the sea salt, simmer for a minute. Allow to cool a little bit, then pour into a jar, or use as desired. The sauce continues to thicken up as it cools.
Refrigerate the sauce once cool. It stays good for up to 2 weeks in the fridge.
Notes
Note: Store in a lidded glass jar. Heat in the microwave briefly for 10-20 seconds before using.
Jamun/ Wild Indian Java Plum Mousse. When Jamuns {wild Indian Java plums} are in season, a Jamun Mousse is always on the cards, a simple no bake dessert made at least once in the season. Jamuns are an acquired taste because of the astringent edge the fruit has, so the jamun mousse also carries a hint of that edge. If you enjoy jamuns, you will enjoy this.The secret to a smooth mousse is a smooth fruit puree, and this is no different. When we were kids, the first jamuns would only appear during the monsoons. We’d shake them off the trees, foraging was the only way to get to them. A small sprinkle over of rock salt and they would macerate, yielding the most amazing purple juice and taste that would shock the tongue in the nicest of ways. That the clothes would be purple, not to forget purple stained teeth, tongue, fingers & nails for days together. That was the joy of being oblivious to the parental stares of disapproval!Slowly over the last decade, jamun trees are the domain of birds, and kids nowadays don’t love the astringent taste as we did. Besides, they’re so spoilt for choice with so many more fruits now available, so foraging is a thing of the past. Lives in my memories with other fruit like shahtoot {mulberries} , ber {Indian jujube} and mangoes we ate off trees. Now everything comes neatly packaged at the local fruit vendor!However, to cut a long story short, must make the best of what the times have to offer. Use fruit in season when the taste is the best, ripeness at its peak. With jamuns flooding the market, this regional stone fruit makes for a great dessert, the Jamun/ Wild Indian Java Plum Mousse.… and with some left over fruit puree, I made these chia seed breakfast puddings. I’ll share the recipe next if you like!
Jamun/ Wild Indian Java Plum Mousse
When Jamuns {wild Indian Java plums} are in season, a Jamun Mousse is always on the cards.
Jamuns are an acquired taste because of their astringent edge, so the jamun mousse also carries a hint of the edge. If you enjoy jamuns, you will enjoy this.
The secret to a smooth mousse is a smooth fruit puree.
Keyword dessert, eggless, fruit, gluten free, glutenfree, no bake, sweet
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 3 hourshours40 minutesminutes
Servings 4people
Ingredients
Jamun puree
500gJamun/ Wild Indian Java Plum
50graw sugar/boora
1tbspbalsamic vinegar
Whipped cream filling
50mlmilktepid
1 1/2tspgelatin
100gwhite chocolate
400mlsingle cream
30mlclarified butter {ghee}melted, cooled
50graw sugar/boora
Topping
1tspbrown sugar
1tsplime juice
Pinch Himalayan pink salt
Fresh mint to garnish
Instructions
Jamun puree
Wash the jamun well, drain, ass 50g sugar. Leave to macerate for about 30 minutes. Mash well with clean hands, removing as much pulp as possible. Blend the pulp until smooth, stir in the balsamic vinegar. Chill. Can be made a day in advance if need be.
Reserve 1/2 cup for topping. Add 1 tbsp brown sugar to this reserved cup, and microwave for 30 seconds, full power. Stir to mix, then stir in lime juice and salt. Chill.
Jamun Mousse
Melt the white chocolate with 100ml cream. Whisk until smooth. Leave to cool.
Sprinkle the gelatin over 2 tbsp of warm water. Leave to soften, then stir until clear. {Stand the bowl over warm water if required}
Place chilled cream, sugar and clarified butter/ghee in bowl of stand mixer and whisk on highest speed for 5-7 minutes until medium stiff peaks form.
Gently stir in the melted white chocolate mix and jamun puree, taking care not to lose the whipped in lightness of the cream. Taste for sweetness.
Strain over the gelatin mix, and gently fold in. Reserve 1/2 cup and pour the rest into stem glasses.
Stir about 1 tbsp of the reserved jamun pulp into the 1/ 2 cup reserved mousse, and top each glass. Leave to set in fridge.
Once set, top with jamun topping and fresh mint leaves.
Saffron Cheesecake …the best thing ever! Smooth, beautifully flavoured, most addictive, so satisfying. I know I’ve said this before, but honestly, this is my ALL TIME favourite cheesecake, a recipe I’m sharing here today. Flavouring this beautiful recipe is a very special product, the best quality saffron I’ve ever used, and it’s from Tahmina International. There is a heart-warming story behind the brand, and how it contributes back to society; a brave story that helps communities in conflict zones.One whiff of Tahmina transports you into another world, and I’m not kidding. I use a lot of saffron, always ensuring its good quality. After all you can’t go wrong with the most expensive spice in the world!I still remember when my son came back home from school years ago telling me they had learnt about the most expensive spice in the world! He was most impressed by his mothers in-depth knowledge when she said must be saffron! And his eyes opened as big as saucers when I showed him some from my pantry. He thought I was the richest mama in the whole world! Little did he know that in almost every kitchen here in India, there will always be saffron!Saffron is an inherent part of our existence, deeply rooted in our culture, both culinary and religious. While most auspicious ceremonies are embarked upon by a ’tilak’ that includes saffron, a wide variety of Indian desserts are delicately flavoured by this beautiful spice. You’ll also find savoury dishes that celebrate the fragrance – kormas, pulaos, kebabs and so much more. A little goes a long way, which is why using the best quality you can find makes so much sense.
We have always used saffron at home. My old aunt still makes her caramel custard with saffron as the central flavour and swears by it. I use saffron a lot too, and it’s one of my all-time favourite spices. One of my favourite uses has been my own special version of the Indian rice pudding or Zafrani Phirini, a recipe that I fast tracked to make super simple. Of course, now I have a new favourite, this Saffron Cheesecake flavoured most luxuriously and deeply by Tahmina’s saffron. That brings me to Tahmina. Derived from the Persian word ‘tahm‘, meaning strong and brave, Tahmina is an international brand with a vision to export transformational products from different conflict areas of the world. Their belief that economic development is one of the sustainable agents of change to war-torn societies resonates with me deeply, knowing that positivity like this can bring about much-needed change in a world torn apart by strife. It was heartening to hear the story, first hand for me as I was fortunate enough to meet the founder of Tahmina International in Gurgaon recently. She spoke so passionately about their maiden project, Afghan Saffron and Saffron-infused Teas, that I was moved. To see a brand so young and so brave, with such a strong vision to make the world a better place fills me with pride. To be able to get one of Afghanistan’s best luxury products saffron to international markets by connecting local farmers, employing Afghan women, and helping to develop an industry that can offer meaningful alternatives to an illicit drug economy is so meaningful. Tahmina breathes and lives this dream. They work hand in hand with communities, speak the local language fluently and are extremely proud of the quality of saffron made available to the international market.And proud Tahmina should be. I take in strong whiffs of the saffron as I pry open the beautifully designed box. When I first saw the branding and packaging, I was smitten. It was love at first sight. The colours, the design, the branding, the concept. For me, everything works like magic! And believe me, try a few strands of Tahmina’s saffron, and you will know what I mean. As the world’s most expensive spice sees a growing demand internationally, the popularity soaring, it’s so easy to fall prey to poor quality saffron.While Afghan saffron struggles to demand a good price in the international market, currently priced almost a seventh the price of Spanish saffron, Afghan saffron has been named the best in the world by the International Taste & Quality Institute for three years running. Given the relatively newer and largely underdeveloped saffron industry in Afghanistan, proper development and branding of this quality product should fetch it recognition and the price that is rightly due. Tahmina is working towards shaping this future, raising hopes to rewrite their story!And if the saffron is as good as this, it can only be a win win situation for all. The flavours became deeper chilling in the fridge overnight, the cheesecake beautifully fragrant. It tasted like heaven! Light, silky, smooth, sensuous, all the flavours tying in beautifully. It’s a luxurious yet simple cheesecake to bake. I often bake large cheesecakes, but this time chose to bake little and medium-sized ones.The fun part was dressing them up with the saffron mascarpone frosting, then adding the garnish. I love how pretty all the colours look, like a dessert worth celebrating. The Saffron Cheesecake can be made a day or two ahead, frosted a day ahead too. It holds really well, so in many ways is the perfect dessert for a special celebration.And one last word before I leave you, do try their Saffron Black Tea Blend too. I’m not a huge tea drinker but I love iced tea in summer. I made a cold brew with the tea bags {look at that colour!}, sweetened it with a little honey, and added pomegranate pearls to the glass. So refreshing, and bursting with saffron flavour. So potent! I’ve got another saffron dessert brewing in my head as I write. Another time perhaps…
Saffron Cheesecake …the best thing ever! Smooth, beautifully flavoured, most addictive, so satisfying. I know I’ve said this before, but honestly, this is my ALL TIME favourite cheesecake. Flavouring this beautiful recipe is a very special product, the best quality saffron I’ve ever used from Tahmina International.
Prep Time 10 minutesminutes
Cook Time 1 hourhour
Total Time 6 hourshours10 minutesminutes
Servings 8people
Ingredients
Biscuit base
200gdigestive biscuits
25gpistachiosfinely chopped
50gunsalted butter
1pinchsaffron strandsgenerous
Saffron Cheesecake Filling
150gmascarpone
175gcream cheese
300gsweetened condensed milk
200gsingle cream
25gcornflour
3eggs
1/2tspvanilla bean paste
1tspsaffron strands
Mascarpone Saffron Cream
100gmascarpone
50gwhipping cream
15g{1 tbsp} icing sugar
1pinchsaffron strandsgenerous
To garnish
saffron strands
Pistachio slivers
Organic rose petals
Instructions
Biscuit base
Preheat the oven at 180C. Prepare one loose bottomed 8-9" round tin, or smaller tins as desired. Lightly grease the inside, and wrap the outside with heavy duty foil. Place on baking tray.
Place all ingredients except pistachios in jar of processor. Process until fine breadcrumb like mix. Stir in chopped pistachios.
Turn into prepared tin, press gently. Bake for 10 minutes. Cool on rack, then top with saffron cheesecake filling.
Saffron Cheesecake Filling
Place all ingredients other than saffron in jar of processor. Blend for 30 seconds to a minute until well mixed together. {I used the Thermomix, Speed 7, 20 seconds}
Add the saffron strands and mix in on low speed {Thermomix, Reverse speed 4, 5 seconds}
Pour over biscuit base. Pour about 1 cup of water into baking tray.
Bake 170c for an hour/until slightly firm to touch. Cool completely, then cover and chill overnight.
Mascarpone Saffron Cream
Place whipping cream and sugar in a large bowl and whip to medium stiff peaks. Add mascarpone and whip on slow speed until blended, then add saffron strands and mix in on lowest speed for 20 seconds.
Transfer to piping bag fitted with star nozzle. Pipe over chilled cheesecake.
Garnish with pistachio slivers, saffron strands and fresh, organic rose petals.
This Dark Chocolate Panna Cotta recipe post is somewhat special for me and I’ll just tell you why! Other than the dessert being drop dead delicious of course, the recipe share on my blog comes along as I struggle to feed my hungry blog. I’ve been traveling a bit of late, and sometimes things get too hectic. In the midst of all that the poor blog suffers.There was a time where if we had broadband network issues, I’d throw a royal fit, mope for hours and nothing at all would get done. I wouldn’t even feel like shooting the dessert I created because what was the point anyway thoughts ran through my head. All that’s now history and it’s thankfully been that way for a while. Honestly, once you get used to a good or rather a great network, life seems SO EASY! Of course it’s not a great idea to get addicted to the net, but if your work revolves around it, you need certain comfort levels that are assured, and my Airtel 4G network does more than that!Hmmm where do I begin? It’s to strange that when you begin thinking about how basics we take for granted make life so much better, it surprises you and how! Makes you think too! For something as simple as this blogpost, I wrote it up while sitting at the airport in Hyderabad a couple of nights ago. Just what I love about a dependable network. Transferred the images from my cell phone in seconds, and these are heavy files mind you. It was as easy as quick basic editing online, uploaded to the blog in seconds and I was good to go.The speed is great. I’ve used this network forever, and it just seems to get better and better. There’s no way I am changing it. In Hyderabad, I enjoyed snappy Airtel 4G speed, uploading stories non stop to my Instagram handle.And just a few days before Hyderabad, we visited Tanhau, a boutique resort in Ghweri, Uttarakhand. It was SO REMOTE that cell networks barely worked, yet even there I managed to download high res files from my wireless SD card to my cell, then shared them over wifi to stories on Instagram. A nice set of Tanhau Tales actually if you’d like to stop by and see the highlights on my Instagram handle!Being connected all the time has made my life simple and my work stress-free, leaving me so much time where it matters. Anyone who depends on connectivity and networks will know what I mean.I’ve made this recipe a couple of times already. It’s that good! Try it and tell me if you love it as much as I do! Why experiment when others have?
Food for thought? Choose your recipes wisely. And your mobile network too!
Delicious, divine, sinful and silky, if you love a good panna cotta and chocolate is your flavour, then dive right in! This might just be the dessert you are looking for!
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 4 hourshours20 minutesminutes
Servings 6people
Ingredients
500gsingle cream
2 1/2tspgelatin
125mlwhole milk
120gbrown sugar
150gdark couverture chocolate52%
Instructions
Sprinkle the gelatin over the warm milk and leave to soften.
Meanwhile, put the chocolate, cream and brown sugar into a heavy bottom pan, and simmer over gentle heat.
Stir the cream mixture and take off heat when small bubbles begin to appear around the edges at the bottom. Stir in the gelatin mix. Taste and adjust sugar if desired.
Allow to cool until lukewarm, then pass through sieve and pour into serving glasses/bowls.
Chill for at last 6-8 hours, better overnight.
You could pour unsweetened single cream on top for a colour variation, and berries if you like. Finish with a dusting of chocolate shavings. That's optional
Orange Caramel Custard is yet another version of the quintessential ‘Caramel Custard’ that showed up on our frugal dessert table quite often when we were young. This one is slightly more luxurious, and not like the wobbly one we had as kids from the armed forces. It’s also deliciously orange flavoured, the orange pairing brilliantly with the slightly burnt caramel. Steaming it in the pressure cooker is a breeze. Quick too!I’ve made several versions of this deliciousness. Just a custard, steamed it, baked it too, done a saffron caramel as well. There is something about classic desserts. They allow you to play with the basic recipe infinitely, and never cease to amaze. I’ve had a few misses too, and yet, even if the custard wasn’t perfectly set, it’s ALWAYS been great to taste!
Which is why I love making this Orange Caramel Custard. Even though I’m not an ‘egg custard‘ person, also far from being a sweet toothed one, the ease of making this keeps the family happy. What’s not to love about a five minute prep for a fast track dessert that you can make in advance. Flavoured ever so beautifully with the rind of keenus {local oranges available through winter in North India}, the way the zest pairs with the burnt sugar caramel in nothing short of magic.It takes so little to make something so good. Do try making it!
Yet another version of the quintessential ‘Caramel Custard’ that showed up on our frugal dessert table quite often when we were young. This Orange Caramel Custard is slightly more luxurious, and not like the wobbly one we had as kids from the armed forces. It's also deliciously orange flavoured, the orange pairing brilliantly with the slightly burnt caramel. Steaming it in the pressure cooker is a breeze. Quick too! You can always bake it, though it will take about an hour to cook.
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 4 hourshours25 minutesminutes
Servings 4people
Ingredients
Caramel
3tbspgranulated sugar
Orange Custard
1 1/2cupsmilk 375ml
250mlsingle cream
2eggs
Zest of 1 keenu/orange
1/2tspvanilla bean paste {or 1vanilla extract
3tbspsugar
1 1/2tbspcornflour
To top
Fresh seasonal fruittoasted nuts etc
Instructions
Caramel
Take the 3 tbsp granulated sugar in a 7" cake tin. Heat gently over flame until the sugar begins to bubble and gets caramelised to a golden brown. Be careful not to burn it as it goes from brown to black really quick. Don't leave it unattended.
Once the sugar is golden brown, turn off heat, and swirl the pan around to coat the bottom {and sides if you like} with the carmelised sugar.
Place on counter to cool, and leave for the caramel to set, 5 minutes usually.
Orange Custard
Place a trivet in a large pressure cooker and cover it with water. Water should be about an inch or two above the trivet.
Place all ingredients for the orange custard in the jar of blender. I use the KitchenAid Artisan Blender. Whiz at high speed to blend.
Once blended, pour over the caramel. {You can starin it if you like}.
Tightly cover the tin with aluminium foil, and gently place on trivet in pressure cooker.
Turn on the heat, and cook WITHOUT WHISTLE, for 15-20 minutes. Allow to cool in pressure cooker.
Once cool, take out gently, and leave to chill, covered, for 4-6 hours, preferably overnight.
To serve, place a slightly deep or ridged flat plate/pie dish over the tin, and swiflty turn over. The caramel custard will release some liquid that the platter should have space to catch.
Top with fresh seasonal fruit, toasted walnuts etc. Serve chilled.
Coffee Mascarpone Layered Cake with Dark Chocolate Ganache, the cake of my dreams, one I baked in a hurry for my birthday! It was delicious once sliced, the flavours coming together just as I had hoped they would. Coffee and chocolate are my to-go flavour combination, and my basic sponge recipe a favourite too, one that lives in my head. It’s been a while since I baked a layer cake. The better half appreciatively called this one an old-fashioned cake, possibly because I fast track most cakes these days.It’s often a quick cheesecake or a flourless cake that I turn out, a reflection of ‘so much to do and so little time, also one that points towards my habit of procrastination. This one was planned no differently, yet, happily enough, I made a layered cake!A special occasion cake needs more effort, and for my birthday, no matter what, it’s A L W A Y S a coffee chocolate one I bake! And call me a sucker for punishment or what you like, I just came in from a long exhausting shoot the previous day. That was great fun but had me on my feet for almost 15 hours every day, and I came back to excited puppies and guinea pigs. Family too of course!All I wanted to was to vegetate, basically sit in one place and grow roots. Yet just the thought of coffee cake had me turn on the Kitchen Aid, eight eggs & sugar whipping away silently as I readied the other stuff. There’s barely anything else to this sponge other than lining the tins and preheating the oven of course. Add some flavour {vanilla, coffee powder, coffee extract if you like}, throw in some baking powder and a pinch of salt. A quick sifting of flour over, and a gentle fold through and that’s all it takes.Then I pretty much had to think the filling and frosting. That the filling was going to be coffee mascarpone was already in my head. Then I got a little lazy since I had forgotten to chill the cream, and decided to go with a dark chocolate ganache just because it seemed so much simpler! That was the simplest thing ever, one I hurriedly made as the sponges baked. Since the weather is quite cool, I left the chocolate ganache out at room temperature for 2-3 hours to rest. Once you have all the elements sorted out, the Coffee Mascarpone Layered Cake doesn’t take long to assemble.A quick brush of a simple coffee syrup, then coffee mascarpone, and repeat with all four layers. Since I was short on time, I popped it into the freezer for 30 minutes. Ideally I would have left it to sit for a couple of hours, or overnight, for the flavours to mature. That done, it was time for the ganache which was perfectly smooth at room temperature.You do need to move quick as the ganache hits the chilled cake. One thin base coat, followed by a generous top coat, a sifting over of cocoa powder, a scattering of chocolate flakes, a few coffee beans and we’re good to go! Into the fridge to chill for a couple of hours to allow the flavours to mature, hoping it was going to be delicious once sliced. I really had to chase the light to get a shot; daylight is really at a premium these days.
Coffee Mascarpone Layered Cake with Dark Chocolate Ganache
Coffee and chocolate are a pairing made in heaven, and this Coffee Mascarpone Layered Cake doesn't disappoint. Make it the previous day if you like, the flavours mature well over time.
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 2 hourshours45 minutesminutes
Servings 8people
Ingredients
Coffee sponge 8" X 2
8eggs
1/2cupbrown sugar
1/2cupvanilla sugar
3tbspinstant coffee
1tspcoffee extract
1tspvanilla extract
1tspbaking powder
pinchsalt
1cupall purpose flour
2tbspcornflour
Coffee Syrup
1/3cupWater
cup½sugar
1tbspinstant coffee powder
Coffee Mascarpone Filling
250gcreamchilled
50gicing sugar {to taste}
3tspinstant coffee powder
250gmascarponechilled
Dark chocolate ganache
300gsingle cream
450g52% couverture chocolate
Garnish
cocoa powderchocolate shavings, coffee beans
Instructions
Coffee Sponge
Preheat the oven to 180C. Line the bottom and sides of 2 X 8″ spring form/loose bottomed round tins.
In the bowl of a stand mixer, beat the eggs with both sugars till thick and mousse like, 7-10 minutes.
Add the coffee and vanilla extract and beat in again for a minute, then beat in the baking powder and pinch of salt.
Sift the flour over, folding gently in 3 lots, lightly till it’s mixed through well. Be careful not to release the beaten in air.
Turn the batter into the prepared baking tin, and bake for 30-35 minutes, till a tester comes out clean.
Cool completely on racks, then slice into two horizontally, total 4 layers.
Coffee Syrup
Place ingredients in a small pan and stir until sugar dissolves. Cool.
tbsp instant coffee powder
Coffee Mascarpone Filling
Whip the cream, sugar and coffee together till medium stiff peaks form. Fold in the mascarpone. Taste and adjust sweetness if required.
Dark Chocolate Ganache
Place chopped chocolate and cream in a heatproof bowl and run at high in the microwave for 1 minute. Whisk until smooth, then leave it to rest to cool. Whisk again before using.
Assemble
Brush each layer with the coffee syrup, and sandwich with the filling.
Give the whole cake a thin layer of ganache as a base coat. Let it set for about 5 minutes.
Frost with the remaining ganache.
Sift over with cocoa powder and garnish with chocolate shavings and coffee beans.
Chill for about an hour or overnight. The flavours mature nicely over time.
