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    Tuesday, September 05, 2006

    Father's Day Dessert

    In the photo there is a success and a total failure.
    I made 2 desserts for our Fathers Day Lunch both inspired by Ina Garten The Barefoot Contessa
    Well I still don't know where I went wrong with the Mousse pictured on the left...looking pretty good but wait till we put the spoon in.
    It had separated and looked like one of those self saucing puddings
    But of course uncooked. Yuk

    The bit of fluffy stuff on the top was just OK but very disappointing.
    So I haven't written out the recipe it's one we could all do without!!!

    By the way the cake on the right was very good.
    Unfortunately a bit mistake but it tasted delicious.

    I sourced a Southern American Classic which I had read about in a novel
    Chocolate Mayo Cake
    I made it a while ago and was most impressed, so I decided to use some of those ideas and adapt this cake by Ina Garten for Fathers Day Lunch

    So let’s try the
    Ganache Mint Cake

    125 gms butter at room temp
    1 cup sugar
    4 extra large eggs
    500 gms can of Hershey’s Chocolate Syrup
    1 tbs vanilla extract (Check this)
    1 cup flour

    1 pkt After Dinner Mints

    Cream Butter and sugar
    Add eggs one at time till blended at low speed
    Add chocolate syrup and vanilla
    Sift flour and sprinkle on the top and carefully blend in.

    Bake in 2 x 20cms cake tins
    160C (fan bake) for 30-35 minutes till tester comes out clean

    When cooked turn off the oven
    Cool cake in tins for 10 mins
    Turn out one layer on cooling rack
    Turn other layer on serving plate and cover with After Dinner Mints
    Put back in oven for 3 minutes
    With a spatula smooth softened mints over the cake

    Place other cake on top and when both are cooled ice with the following icing

    Here’s the real richness
    1/2 cup cream
    250 gms good choc chips
    1 tbs instant coffee

    Fresh Mint leaves candied for decoration
    Into double boiler or bowl over simmering water
    Melt all ingredients
    Then ice cake

    Decorate with candied Mint leaves
    I popped a little pansy on top for colour.

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