What do you do when your children want something delicous to eat, you want to finish off some unused biscuits and you want to try something new? Bake a new dessert of course!
I've seen a lot of recipes that call for Graham Crackers. Never seen them before nor have I tried them. I usually use Marie Biscuits or Digestives in place of Graham Crackers whenever a recipe calls for it. Anyway, our friend Lynn brought over some Graham Crackers to eat with cheese - not knowing that Graham Crackers are sweet. I don't blame her since the word cracker would imply savoury rather than sweet. Anyway, I was thrilled to finally get my hands on some Graham Crackers. They tasted very much like Digestives, although maybe a little sweeter.
The Graham Crackers sat in the cupboard for a little while till the kids asked for a nice dessert one fine day. I decided to whip up something and to use the Graham Crackers as the base. This is what I did.
Ingredients
125g Graham Crackers
90g Butter
200g Chocolate
3 eggs
150g sugar
100g almond meal
300ml cream
Method
Melt butter and allow to cool. Crush the Graham Crackers in a bag till fine (or use a food processor - although the bag method produces a nicer crust). Place crumbs in a bowl and mix with the butter. Pack into a 8" or 9" springform and then bake crust for 15mins at 180C. Remove from oven and let cool
Meanwhile, melt the chocolate over a double boiler. Allow to cool. Whisk the eggs and sugar together till thick and creamy. Beat in the chocolate and then mix in the almond meal till smooth. Whip the cream and fold into the chocolate mixture. Spread into the springform pan and bake at 180C for 20 mins. Remove from oven, cool and then refrigerate for at least 4 hours before serving.
The crust turned out really nicely and the cake was mousselike with a nice texture from the almonds. The children really enjoyed it as did The Lovely Wife. I love anything chocolate and this one goes in as another one of my favourites - a mix between a pie and a crusted cake.
Simply Delicious!!
10 comments:
Glad to see you are still baking up a storm in your kitchen Dharm. Digestives make a good substitute for graham crackers but you are right they are not the same. I saw the Daring Bakers make them once.
Sounds like a potential 'O'. I want it!
Hmmm - I seem to recall that when I pestered my mum for a dessert she'd hand me a piece of chocolate. I was robbed!
As you will know, in SA we don't get Graham crackers - but using Marie biscuits and digestives always work well for biscuit bases. I love this simple tart/cake - lovely.
Wow that looks completely sinful. I am so making it this week!! Will stop back and let you know how it goes.
Lovely to see such a delicious dessert coming out of your kitchen! I like that the filling is almost like a cake and almost like a mousse...and very chocolate which is the best part. I think one of the Daring Baker challenges included a recipe for Graham Crackers should you want to make some of your own in order to repeat this yummy delight.
So I tried making this twice. While the taste was phenomenal, it formed a meringue like crust on top, both times, that really ruined it for me. The first time, I adapted a bit, so I tried it a second time as is. What's going wrong?? I looked for your e-mail, couldn't find it :(
Avanika,
The crusty meringue top could be due to the type of chocolate you or the cream or perhaps your oven is too hot? Try baking at a lower temperature. When I bake mine, I do get a very thin firmer top but not at all crusty, crunchy or hard. I also forgot to add that I chill the cake after baking - anything with cream and chocolate needs to go in the fridge with the hot temperatures here. I've corrected the recipe. My email is available on the top of the blog under Contact Me (Just above the first post!)
Was craving chocolate and updating some things on the blog and decided to come over here because I KNOW where to find a friend AND good chocolate!!
You didn't disappoint...
wow, this looks lovely. i think i will give this a try soon
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