Parsnip and Apple Cake
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.
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
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.