Carmella
01-12-2007, 12:56 PM
So I took the plunge and made fairygirl's Chocolate Cream Stack recipe and all I can say is WOW! It was my first time making a fancy dessert as we usually just have cookies and ice cream but Boy! What a surprise! They were super easy to make and beyond rawsome! Actually, we thought they were 'right up there' as one of the best desserts we've ever had!
OK, so here's what I did...
I, too, didn't pay close attention to the exact measurements but, you'll see, there's lots of room for playing around.
Crust- I used about 1 cup of pecans that I had already soaked and dehydrated, 5 or 6 medjhol dates, a little cinnamon and a dash of salt
Filling- 3/4 cashews and 1/4 cup macs that I soaked for a couple of hours, 3 tbs honey (as we prefer not too sweet), 2 or 3 tbs lemon juice, 1 " piece of vanilla bean and a little water. I blended everything in my little FP (we don't have a high power blender) for a while, stopping to let it rest a few mins so as not to stress the motor.
Choc layer- 1/2 cup or so of soaked thompson and flame raisins, 2 bananas, 2 medjhol dates, 1/4 cup carob, and a little of the soak water. It was a little runny but it firmed up in the freezer.
As I don't have a spring pan or anything, I used one of those margarine tubs that we had lying around the Retreat's kitchen and lined it with saran wrap. I pressed some of the crust mixture at the bottom. Then poured the filling. Then half the choc mixture.Then instead of whole pecans, I added the rest of the crust stuff. And finally the rest of the chocolate cream.
I put the whole thing in the freezer overnite. Then in the morning, all I had to do was gently pull on the saran wrap and out it came. I transferred the cake to a plate and let it thaw in the fridge.
I served it last night topped with banana slices. DIVINE!!! I'll definitely be making this with Sandy in Calgary next week...
Thanks fairygirl for sharing this incredible creation with us! What an amazing gift you have!
Oh, one question though... I noticed the choc mixture started collapsing to the sides when I had the cake out of the fridge. Was yours like that too Or should I have added less water maybe?
Here are the pics...
OK, so here's what I did...
I, too, didn't pay close attention to the exact measurements but, you'll see, there's lots of room for playing around.
Crust- I used about 1 cup of pecans that I had already soaked and dehydrated, 5 or 6 medjhol dates, a little cinnamon and a dash of salt
Filling- 3/4 cashews and 1/4 cup macs that I soaked for a couple of hours, 3 tbs honey (as we prefer not too sweet), 2 or 3 tbs lemon juice, 1 " piece of vanilla bean and a little water. I blended everything in my little FP (we don't have a high power blender) for a while, stopping to let it rest a few mins so as not to stress the motor.
Choc layer- 1/2 cup or so of soaked thompson and flame raisins, 2 bananas, 2 medjhol dates, 1/4 cup carob, and a little of the soak water. It was a little runny but it firmed up in the freezer.
As I don't have a spring pan or anything, I used one of those margarine tubs that we had lying around the Retreat's kitchen and lined it with saran wrap. I pressed some of the crust mixture at the bottom. Then poured the filling. Then half the choc mixture.Then instead of whole pecans, I added the rest of the crust stuff. And finally the rest of the chocolate cream.
I put the whole thing in the freezer overnite. Then in the morning, all I had to do was gently pull on the saran wrap and out it came. I transferred the cake to a plate and let it thaw in the fridge.
I served it last night topped with banana slices. DIVINE!!! I'll definitely be making this with Sandy in Calgary next week...
Thanks fairygirl for sharing this incredible creation with us! What an amazing gift you have!
Oh, one question though... I noticed the choc mixture started collapsing to the sides when I had the cake out of the fridge. Was yours like that too Or should I have added less water maybe?
Here are the pics...