04/12/2025
POV: Looking Easter inspiration? I made this last year and the topping was to die for !!
Try it out. I am sure you will love it. It is from Ricardo Cuisine “Caramel Whipped Cream Chocolate Cake”. The look is inspired from Café Ricardo’s “Pâques - Tarte cocotte au chocolat”
*Caramel Whipped Cream*
Ingredients:
2 tsp powdered gelatin
1/3 cup (75 ml) cold water
1 cup (210 g) sugar
2 cups (500 ml)
35% whipping cream
Directions:
In a small bowl, sprinkle the gelatin over 2 tbsp (30 ml) of the water and let bloom for 5 minutes.In a saucepan over high heat, dissolve the sugar in the remaining water (3 tbsp/45 ml). Cook without stirring until the caramel becomes amber in colour.
Remove from the heat and add ½ cup (125 ml) of the cream. Beware of splattering. Bring the mixture to a simmer, stirring constantly, until smooth. Add the gelatin and stir until dissolved. Remove from the heat. Add the remaining cream (1 ½ cups/375 ml) and stir well.
Strain & cover with plastic wrap directly on the surface of cream. Refrigerate 8Hrs or overnight*
Whip the cold caramel cream with an electric mixer until firm peaks form. Spoon into a pastry bag fitted with a plain round tip. Pipe teardrops over cooled chocolate cake or torte just short of the edge. Refrigerate for 15 minutes or until set. Top with Easter Bunny of your choice!
*Important Note:
The caramel cream requires at least 8Hrs of cooling time in fridge to be firm enough to whip. Also, it will soften while in pastry bag - you will need to pipe quickly.
Need a cake recipe? Here is a family favourite that is always tasty and moist:
*Mocha Chocolate Cake*
Ingredients:
2 C white sugar
2 eggs
2 tsp vanilla
2/3C oil
2+ 2/3 C Flour
2/3 C Cocoa
2 tsp Baking soda
2 tsp Baking powder
1 tsp salt
1 tsp cinnamon
2C coffee (boiling)
Directions:
Preheat oven to 350
Beat sugar, eggs, vanilla 4 min.
Combine dry ingredients and add alternately to egg mixture with coffee
Start and finish with dry ingredients
Pour into a 9x13 pan or two rounds and bake for ~40-50 minutes at 350.
