Living Magazine English Living Magazine V4 | Page 13

Ingredients:
400 g granulated sugar
250 ml oil
2 eggs
5 ml vanilla
250 ml of buttermilk
50 g cocoa
400 g all purpose flour
pinch of salt
20 g baking soda
250 ml hot water
Ganache:
200 g semi-sweet
chocolate chips
175 ml heavy cream
2 drops Peppermint oil
Directions:
1. Preheat oven to 190˚ C.
2. Butter bundt pan, and dust with
cocoa powder.
3. In large bowl, combine wet
ingredients except for hot water.
4. I  n a separate bowl combine dry
ingredients.
5. Slowly sift dry ingredients into the
wet ingredients, stir until smooth.
6. Stirring slowly, add hot water. Once
combined, stop - do not over mix.
7. Bake for 30-35 minutes, or until a
toothpick comes out clean.
8. While baking, combine ganache
ingredients in a bowl. Microwave for
2 minutes, stirring every 30 seconds.
9. Allow cake to cool for 1 hour. Drizzle
ganache over the cake.
Ingredients:
1 small avocado
250 g semi-sweet chocolate chips
5 g vanilla bean paste
2 drops Cardamom oil
50 g walnuts (optional)
Directions:
1. Mash avocado until smooth.
2. Melt chocolate chips in microwave, stirring
every 30 seconds.
Hint:  Set aside 50 g of the melted chocolate for dipping.
3. Add avocado, vanilla, and Cardamom oil to melted
chocolate and combine.
4. Cover with plastic wrap and chill for a few hours.
5. Using a cookie scoop, take the chocolate mixer and
form a ball.
6. Dip in the left over melted chocolate, and sprinkle
with gold dust, cocoa, or sprinkles.
Cardamom Truffles
Cinnamon Bark
Mousse
Ingredients:
50 g milk chocolate chips
150 g semi-sweet chocolate chips
450 ml heavy cream (separated)
2 drops Cinnamon Bark oil
60 g granulated sugar
5 ml vanilla
Directions:
1. Combine chips and 120 ml heavy
cream in bowl, and melt in the
microwave for 2 minutes, stirring
every 30 seconds. Refrigerate for
10 minutes.
2. Whip the remaining heavy cream
with 60 g granulated sugar, 5 ml
vanilla, and 2 drops Cinnamon Bark
oil. Once peaks are formed, fold in
chocolate mixture.
3. S
 erve immediately, or refrigerate.
with Peppermint Ganache
...
Chocolate Cake
Lemon
 Chocolate
Disks
Ingredients:
150 g bittersweet chocolate
10 g vanilla bean paste
1 drop Lemon oil
Directions:
1. Place parchment paper on a baking sheet.
2. M
 elt chocolate in the microwave,
stirring every 30 seconds.
3. Once melted, stir in vanilla and Lemon
oil.
4. Use a large spoon to dollop rounds onto
parchment paper.
Hint: Leave room for mixture to expand.
5. H
 it baking sheet on the counter, to
flatten into disks.
6. Garnish with walnuts, pistachios, honey,
lemon, and edible rose petals, or as desired,
and let rest to set.
Chocolate Macarons
with Black Pepper Chocolate Ganache
Ingredients:
200 g powdered sugar
100 g fine almond flour
20 g cocoa powder
2 large egg whites
(room temperature)
5 g cream of tartar
Pinch of salt
50 g tablespoons granulated
sugar
Ganache:
50 g semi-sweet chocolate
175 ml heavy cream
2 drops Black Pepper oil
Directions:
1. Preheat oven to 190˚ C.
2. L
 ine baking sheet with parchment paper.
3. S
 ift together powdered sugar, almond flour and cocoa
powder into large bowl, and discard any large pieces.
4. B
 eat egg whites, salt, and cream of tartar until they form
peaks. Add granulated sugar. Beat until stiff.
5. Fold the dry ingredients into the egg whites.
Hint: Using a rubber spatula, fold until smooth, not runny.
6. Fill pastry bag and pipe batter into 3 cm circles.
7. Tap baking sheet on the counter, until air bubbles come to the
surface, and cookie mixture is flat.
8. Let macarons sit for 30 minutes, then bake for 12 minutes.
9. C
 ombine ingredients for ganache. Microwave for 2 minutes,
stirring every 30 seconds. Once combined, refrigerate for
20 minutes.
10. O
 nce cookies are cool, fill with ganache and refrigerate
for 1 hour.
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