Parsnip and Apple Cake
level 1
These mini chocolate cakes are a unique offering and will have taste buds eager to come back for more. They are also a great summer offering when consumers are looking for something a little lighter.
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Recipe components
Callebaut® ingredients
Cake
| Ingredients | Preparation |
|---|---|
| Grate the parsnips and apples and stir through the vegetable oil and dark brown sugar.
|
| Add in the eggs and mix well. |
| Sieve the flour, baking powder and cinnamon together then fold into the mix. |
| Fold through the grated fresh ginger root and dark chocolate callets. |
Milk Chocolate Mousse
| Ingredients | Preparation |
|---|---|
| Bring the whipping cream to the boil. Cool to 80°C and then pour over the 823 milk chocolate. Mix well to form a smooth ganache. |
| Once the cakes have cooled completely, using a star nozzle, pipe a swirl of chocolate mousse on top of the cakes and decorate with a dark chocolate pencil. |
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