Tag: dessert idea

Choc Peanut Banana Swiss Roll

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I make no apologies, this is a completely indulgent, over the top version of a recipe I found in a Gourmet Traveler magazine. There is nothing remotely healthy about it, aside from the fact it does wonders for the soul!

Swiss roll cake

  • 4 eggs, separated
  • 80g cocoa powder
  • 2tbsp plain flour
  • 100g caster sugar
  • 2 tbsp almond milk
  • 50g dark chocolate
  • 50ml cream

Creme patissiere

  • 4 egg yolks
  • 2 tsp cornflour
  • 50g caster sugar
  • 1 cup almond milk
  • 1 tsp vanilla extract

Filling

  • 1 large overripe banana, mashed
  • 1/2 cup crunchy peanut butter
  • 1/4 cup cacao nibs

Method

  1. Preheat oven to 180*C.
  2. Beat 4 egg yolks and sugar until pale and creamy, then stir in flour and cocoa.
  3. Melt the chocolate, mix with the cream and almond milk, then fold into the egg yolk mixture.
  4. Whisk 4 egg whites until soft peaks form, then slowly fold into chocolate egg yolk mixture.
  5. Spread onto baking tray and smooth the edges, and bake for 12 minutes. Once baked through, wrap the cake around a rolling pin and place in the freezer to cool for 15 minutes.
  6. To make the creme patissiere, mix the 4 egg yolks with cornflour, sugar and vanilla until combined. Heat the milk until just bubbling in a saucepan over medium heat, then add to the egg yolk mixture and whisk quickly. Return the entire mixture to the stove and continue to whisk quickly until mixture thickens, then immediately remove from heat and place in the fridge to cool.
  7. Unroll the cake. Spread with PB and banana, topped with cacao nibs and creme patissiere, then roll back into a log shape. Top with extra cocoa powder before serving.

Pavlamingtons

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The Pavlamington is the glorious love child between a rich sweet lamington and a particularly frisky meringue. This recipe is a variation of my favourite pavlova recipe by Donna Hay, made all the more exciting with the addition of chocolate, coconut and strawberry jam.

Ingredients 

  • 4 egg whites
  • 1 tsp raspberry vinegar (or white vinegar)
  • 1 cup caster sugar
  • 100g dark chocolate
  • 1 cup dessicated coconut
  • 1/2 cup strawberry jam
  • 1/2 cup thickened cream

Method 

  1. Preheat the oven to 120*C and line a couple of trays with baking paper.
  2. With an electric mixer, whisk the egg whites until peaks form, then add the sugar one teaspoon at a time until dissolved. Once glossy, add the vinegar and beat for another 2 minutes.
  3. Place the meringue mixture into a piping bag fitted with a reasonably broad nozzle (or you can cut the corner off a plastic zip lock bag). Pipe the meringue into 50c piece sized discs onto the baking trays, and bake until firm (about 40-50 minutes). Set aside to cool.
  4. In a saucepan over medium heat, gently heat the chocolate and cream until melted and mixed through. Set aside to cool slightly.
  5. To assemble the Pavlamingtons, sandwich two of the meringue discs together with strawberry jam before dunking the side of the sandwich into the chocolate ganache. Roll the chocolate coated side in coconut and place in the fridge to set for 10 minutes. Enjoy!

Note: if you find your meringues start to melt when you dip them in chocolate, place the meringues in the freezer for 5 minutes before dipping. Also place the ganache in a shallow dish to ensure it cools evenly (as in a deep bowl it may still be warm on the bottom).

Banana Coconut Flan with Miso Caramel

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This cake is a healthier take on the divine Impossible Pie developed by Donna Hay, a truly wonderful flan with a custard slash cake style consistency that’s made by throwing the ingredients in the blender, then dumping them in a flan tin and baking. So simple!

While my version is still not ‘perfectly healthy’ by dietitian standards, it does have the added benefits of less refined sugar than the original recipe, and of being dairy free for those who are lactose intolerant. It can also be made gluten free by omitting the miso paste, or by using a miso based on rice, quinoa or amaranth. I could potentially make it vegan if someone can figure out an appropriate substitute for the egg!

Ingredients 

  • 2 large overripe bananas
  • 3/4 cup shredded coconut
  • 50g coconut oil
  • 1/4 cup rice malt syrup
  • 1 & 1/2 cups coconut milk
  • 1 & 1/2 tbsp white miso paste
  • 1 tbsp lemon juice
  • 1/3 cup coconut flour
  • 1 egg
  • 2 tbsp maple syrup

Method 

  1. Preheat the oven to 160*C. Grease / line a flan tin.
  2. Chop 1 of the bananas and place in the freezer to firm. Place the rest of the ingredients in a blender and blend until smooth.
  3. Pour the mixture into the flan tin, top with the frozen banana pieces and bake until set (about 40-45 minutes). Drizzle with maple syrup and serve with coconut yogurt.