Mindy Belle

Life in the Country

Archive for the month “June, 2014”

Condolence Cake


Chocolate Mud Cake Recipe
from the 12 March 2014

Chocolate Ganache

300mls of Thickened cream
300 grams of 70% Cocoa Dark Chocolate (finely chopped)

Heat the cream until bubbling take off the heat and add chopped chocolate
wait a few minutes before you stir then cool for 10 minutes

Whisk until smooth and shiny.

Whisk until smooth and shiny.

Pour over the cake on a cooling rack.

Pour over the cake on a cooling rack.

Gently gliding the ganache to the edges to drape the cake and drip over.

Gently gliding the ganache
to the edges as it drapes over the cake.

Place white chocolate buttons in a silicone jug floating in small saucepan of shallow water, gently heat until melted. Work quickly to pour the chocolate into a sandwich bag,
trim the edge of the bag and pipe the writing onto the cake, finishing off with fresh roses and ribbon.
I covered the board with silver embossed paper and tied sheer ribbon around the board edge finish with a bow.


Mini Banoffi Pies


For sweet pastry

225g plain flour
a pinch of salt
150g chilled butter
2 Tablespoons caster sugar
2 large egg yolks
2 Tablespoons ice cold water

Blend flour, salt and chilled butter in a food processor until they resemble breadcrumbs add the sugar, yolks and the water until the pastry comes together.
Roll and flatten pastry to a disk cover with glad wrap and chill for 20 minutes.

Lightly flour the bench and roll out the pastry thinly about 3 mm and cut out disks 12 cm diameter.
Butter a 12 cup large muffin pan and press disks to form a nice even edge.

Chill for another 20 minutes

Line with baking paper squares and place baking beans to hold the pastry down in the oven.

Bake at 200 degrees for 10 minutes remove the beans and back in the oven for another 5 to 10 minutes until the pastry is gold brown.

For the filling

2 Bananas
juice of 1 lemon
450g can of condensed milk boiled for 3 hours in a large saucepan (cooled before opening)
OR a 450 can of toffee sauce.


250 mls of cream for whipping
Dark chocolate for making chocolate curls. Scrape the back of the block with a sharp knife or melt the chocolate and spread out to cool then scrape for larger curls.

When the pastry is cool layer the toffee sauce and banana’s (tossed in lemon juice)
Finish with a tablespoon of cream and chocolate curls.

Serves 12

Enjoy !!!

Post Navigation

%d bloggers like this: