Thursday, October 26, 2017

VeganMoFo 2017 #26: Showstopping Sweeties.



26th: Showstopper Dessert – Something that would earn a handshake from Paul Hollywood!

I've made a few impressive desserts in my time, and I've eaten a lot of them as well!

Like this beautiful Two Spiced Apple Cake I made for the Christmas Menu of Party Vegan a while back.

Spiced Two-Apple Tart


Or this gorgeous tower of mini tarts that my friend Leigh made for my 30th birthday. (Spot the sneaky Sahara!)

Tarts


Or this best ever Strawberry Short Cake that I had three times from Chaya when I was in Japan. I still dream of this cake!!

Chaya Hibuya - Strawberry shortcake


I decided to make something decadent for MoFo!

Chocolate Chestnut Pie from Keep It Vegan by Aine Carlin: I made a few changes to this recipe. First up, instead of making one big pie, I halved the recipe and used three mini cake tins (two were 10cm, one was 12cm). The chestnut in this recipe comes from both sweetened chestnut puree and sweetened chestnut spread. Chestnut products are extremely expensive in Australia, so I used a 500g packet of chestnut paste that I found in an Asian grocery store for only $4.50. Now, this isn't the same as what the recipe calls for. It also had some white bean powder in it and was quite thick, as it is meant to go into the middle of mochi. It is also not as sweet, which for me is a plus. Instead of melting the chocolate and adding it to the other ingredients (including the chestnut paste), I melted it and then mixed the other ingredients into the double boiler, because the heat helped the chestnut paste loosen up. This pie has a layer of chocolate digestive biscuit base, a layer of chocolate chestnut, a layer of chestnut spread, and another layer of chocolate chestnut. Because the paste I was using was much thicker than the spread would have been, I used a bit more of it so that I could get a good middle layer. This recipe says to set up overnight, but the way I made it it was ready within a few hours. However, it tastes even better if left overnight! This is a pretty amazing dessert. I didn't make the sweetened coconut cream, but I did top it with some Soyatoo rice whip from a can and some grated chocolate.
Rating: :D

Chocolate Chestnut Pie


Chocolate Chestnut Pie


Cute Kitty Photo of the Post - Month of Sahara

Sahara with her Panda With Cookie Pirate Carrot


Another toy photo. I brought this Panda With Cookie home with me from VVC in 2015, and both Sahara and Dim Sim loved it. It particularly tickled me seeing Sahara with it, given that they are both one-eyed carrots.

9 comments:

  1. OMG that strawberry cheesecake!!

    ReplyDelete
  2. That cake from Chaya is too good! I need to eat it more than once when I'm next in Tokyo.

    ReplyDelete
    Replies
    1. The next time I go to Japan I am going to Chaya ASAP and sticking this in my face times infinity.

      Delete
  3. I am so impressed with your baking skills!The apple cake is gorgeous! And wow those tarts, your friend is an artist!
    Sahara looks so cute!

    ReplyDelete
    Replies
    1. I was so chuffed with myself after that apple tart came out of the oven!

      Delete
  4. The apple tart looks so fancy! And it's not even in a martini glass! :P

    That chestnut pie looks so moreish! I could bury my whole face in there and eat it all like a savage.

    Aw, what lovely one-eyed carrots! <3

    ReplyDelete
    Replies
    1. They were a perfect matching pair.
      The chestnut chocolate combination was so good!

      Delete
  5. haha Saraha's twinsie!

    That cake looks amazing. I haven't eaten much chestnut so my imagination is running wild.

    ReplyDelete