#chocolate ganache strawberries

[comfortspringstation]

9 Amazing Things You Can Make With Chocolate

[daily-deliciousness]

Strawberry napoleon

[fullcravings]

Best Chocolate Thumbprint Cookies

[sixcupids]

x

[ministryofdesserts]

Chocolate cupcakes with forest berries 🩷🤎

[morethansalad]

No-Bake Matcha & Roasted Strawberry Cheesecake (Vegan-Adaptable)

opt for a vegan honey alternative

[jobazzle]

the truly ugly (but delicious i swear) cake i made for my brother's birthday today <3

[aliengirl]

i love cooking/baking/decorating kinda "asmr" and aesthetic videos i feel so relaxed, but i always prefer the asian ones because the more American ones drive mad WHY would someone choose to eat dry cake with a cream (buttercream/Chantilly/someotherthing) that is the same in all layers and also in the exterior and then they put 71671 things on the top like, why not use those things to MAKE A PROPER FILLING

[that-wasnt-very-versace-of-you]

[daily-deliciousness]

Chocolate strawberry truffles

[fullcravings]

Chocolate Strawberry Cookie Recipe

[sixcupids]

x

[space-specter]

I’ve been really into MLP recently after like 4000 years of forgetting about it, so here are two of my newer OC’s, Strawberry Railslide and Chocolate Ganache! They are Lesbians and are in love :)

[morethansalad]

Fruit Platter with Coconut Chocolate Ganache (Vegan)

[sobiisouls]

French Chocolate Mousse Cake

【 Original Post 】

[askwhatsforlunch]

Rose and Strawberry Cake

This beautiful Rose and Strawberry Cake tastes like a stroll in my Spring garden, and makes a gorgeous and delicious celebratory dessert. Happy Easter Monday, friends!

Ingredients (serves 6):

1 cup double cream

1 vanilla bean

100 grams/3/5 ounces white chocolate

2 tablespoons Rosie Gin Liqueur

1 1/2 cup plain flour

3/4 teaspoon baking powder

1/4 teaspoon bicarbonate of soda

a pinch of salt

3/4 cup double cream

3 teaspoons Rosie Gin Liqueur

2 large eggs

1/3 cup caster sugar

1/4 cup Rose Sugar

a dozen fresh Strawberries of medium size

1/4 cup Rose Petal Jam

a couple fresh Strawberries

freshly picked primroses

a few fresh mint leaves

The day before, break white chocolate into a medium bowl; set aside.

Pour double cream into a small saucepan. Scrape seeds off the vanilla bean, and add to the cream. Bring to a simmer over a low flame. Once slowly boiling, stir in 1 tablespoon of the Rosie Gin Liqueur. Cook, 30 seconds. Then, remove from the heat and stir in remaining Rosie Gin Liqueur. Pour hot rose cream over the white chocolate, and cover with a lid, for a couple of minutes.

Then, stir energetically until you have a smooth, shiny, slack ganache. Chill in the refrigerator, overnight.

The next day, butter a 20-centimetre/8” round cake pan, and line with baking paper; set aside.

In a medium bowl, combine flour, baking powder, bicarbonate of soda and salt. Give a good stir; set aside.

Preheat oven to 160°C/330°F.

In a medium bowl, beat double cream with Rosie Gin Liqueur , with an electric mixer until stiff peaks just start forming; set aside.

In a larger bowl, with and electric mixer, beat eggs with caster sugar and Rose Sugar, until light, pale yellow and fluffy. With a rubber spatula, gently fold in the the flour mixture until just blended. Finally, gently fold in rose whipped cream, making sure no white streak remains.

Spoon batter into prepared cake tin, levelling with the spatula, and place in the middle of the hot oven.

Bake, at 160°C/3209°F, 55 minutes, or until a toothpick inserted in the middle of the sponge comes out clean. Remove from the oven, and let cool, 5 minutes, before removing from the tin. Let rose sponge cool completely.

Once the sponge has cooled, with an electric mixer, beat cooled rose white chocolate ganache on high speed until paler in colour (almost white) and stiff peaks form. Set aside.

Rinse Garden Strawberries thoroughly, and trim off their leaves. Dice Strawberries; set aside.

With a sharp, serrated knife, like a bread knife, carefully cut the rose sponge horizontally.

Place rose sponge bottom halve onto cake stand or serving plate. Generously spread Rose Petal Jam, in an even layer, all over the sponge. Spoon a luscious amount of Rose Whipped White Chocolate Ganache onto the Rose Petal Jam, and scatter Strawberry dices all over. Top with more Rose Whipped White Chocolate Ganache. 

Carefully place rose sponge top halve on top, pressing gently. Spoon more Rose Whipped White Chocolate Ganache on top, and garnish with fresh Strawberries, primroses and mint leaves.

Chill Rose and Strawberry Cake in the refrigerator, until serving, with chilled Champagne.