So I have a couple of new recipes for your tasting pleasure. However... I must admit that I was lazy and didn't take a single photo. I know, shame, shame. You'll just have to take my word for it that each of these goodies are 100% deliciousness on a plate. Enjoy!
Chocolate Hazelnut Torte
1 package Devil's Food cake mix
1/2 cup oil
1/2 cup applesauce
3/4 cup Kaluha
1/2 cup water
2 eggs
1 package (8oz) whipped cream cheese
1 cup heavy cream
1 cup Nutella
1 tsp vanilla
1 cup heavy cream
2 cups dark chocolate chips
So let's start by preheating the oven to 350F. Grease and flour two 8x8 or 9x9 rounds. Combine cake mix, oil, applesauce, Kaluha, water and eggs using hand mixer on medium speed for approx 2 minutes until all lumps are gone. Pour 2/3 of the mixture into one of the cake pans and the remaining 1/3 into the second cake pan. Bake about 20-25 (may be a little less for smaller cake) minutes until knife inserted into cakes comes out clean. Immediately transfer cakes to cooling racks. If you wait too long to transfer, it is more likely that your cake will stick to the pan.
Prepare the hazelnut mousse filling by creaming together heavy cream, cream cheese, Nutella and vanilla for 2-3 minutes on high-speed until ingredients have thickened a bit and you're starting to see a mousse-like texture. Put in refridgerator when finished to help the mousse keep it's density instead of turning to liquid.
Prepare the chocolate ganache glaze by heating your heavy cream in a small sauce pan until it's just about ready to boil. Pour this over your chocolate chips, stirring vigorously until you have a creamy, thickened mixture. Set aside, do not regfridgerate.
Once the cakes are completely cooled, take the larger cake and split it in half horizontally so that you now have three equally-sized cakes. Place the first layer on a cake board. Top with half of the hazelnut mousse mixture. Add second cake layer. Add rest of hazelnut mousse and top with third layer of cake. Pour the chocolate ganache over the top of the cake, drizzling down the sides for effect. You don't have to add all the ganache, just as much as looks good to you. Voila! You're done.
This cake is best kept refridgerated, otherwise the mousse starts to melt.
Rice Pudding with Blueberries
1/2 cup arborio (short-grain white rice), cooked
1 cup milk
1/3 cup brown sugar
1 Tbsp honey
1 tsp vanilla
1 Tbsp cinnamon
1 cup blueberries
Boil your rice until tender, about 15-20 minutes. Drain. Add milk, brown sugar, honey, vanilla and cinnamon. Cook over medium-high heat until mixture has thickened a bit, approx. 10 minutes. Stir in blueberries and immediately remove from heat and transfer to serving cups or a bowl. Yield: 2 servings.
Variations: You could swap out the milk for coconut milk, soy milk or even a flavored creamer. Also, any kind of fruit would be good with this dish (raisins, strawberries, blackberries, etc.). Please leave any comments or suggestions!
