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 misshapen...my 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

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.