Travels to Mexico is the inspiration for this guajillo-spiked chocolate cake that also features rich dulce de leche, crunchy candied sesame and Mexican vanilla ice cream. The cake is essentially a twist on what you typically see in a Mexican mole …You have the sweet element from dulce de leche and chocolate, the spice from the guajillo and a little nuttiness from candied sesames and pepitas.
Think of this dessert as the tiny-house version of croquembouche, that skyscraper/showstopper made of choux balls and held together with caramel, then crossed with a Boston cream pie. It’s also a nod to Boston’s fierce winters, with the chocolate-dipped, Boston cream-filled, brown sugar craquelin-baked profiteroles snowed in with vigorous shakes of 10x powdered sugar.
Miso lends umami to chocolate, and the guise of a brownie makes adventurous dessert choices feel safe.
In this recipe, the molten lava chocolate cake is made super cool by infusing with tiki culture and served in a fun bento box. The melty chocolate main event is ensconced by banana slices cooked down to caramel incarnate and vanilla bean ice cream. The effect is a juxtaposition of temperatures, textures, times and places.
In Morocco, they’re known as baklava. They’re made from phyllo dough and filled with syrup or honey or nuts like pistachios or almonds or walnuts or cashews or dates or figs or raisins.
French Macarons are made from almond flour, beaten egg whites, and sugar. These little treats are colorful and delicious! They come in many flavors, but some of the most common include vanilla, chocolate, and pistachio.
Gelato is a famous Italian ice cream made with milk, cream, and eggs. It’s often served with toppings such as chocolate French fries or nuts. It’s known for its creamy texture and lightness compared to American ice cream because it contains less fat than regular ice cream.