Prune Temptation

Ingredients A
8″ baked vanilla sponge, height at 1/2″

Ingredients A
150g digestive biscuits, crushed
75g butter, melted
40g chocolate nibs

Ingredients C
100g prunes, pitted and sliced
150g chilled fresh milk

Ingredients D
350g whip topping Gold label, thawed liquid
30g fine sugar
50g chilled fresh milk
15g gelatin powder, soaked in 80ml water and bain-marie until dissolved
100g prunes, pitted and sliced

Ingredients E
30g cooking chocolate, melted
8 pcs whole pitted prune
50g neutral glaze gel, to glaze prunes

Method
1. Mix crushed digestive biscuits together with melted butter and follow by chocolate nibbled. Then press into a spring base cake ring and store in chiller.
2. Use blender to blend prunes together with chilled fresh milk.
3. Pour in thawed Gold label, sugar, chilled fresh milk and group C into mixing bowl, Then to whisk until soft peak and gently stir in dissolved gelatin to mix well.
4. Bring the prepared biscuits base and pour in half of the blended mixture group D. Then place baked sponge on top and again pour the remaining mixture.
5. Bring to setting in refregeration for 2-3 hrs.
6. Finishing by dizzily with melted chocolate and decoration with glazed whole purpose.

Chocolate Oreo Cheese

Ingredients A
250g chocolate sandwich biscuits, crushed
60g butter, unsalted & soften

Ingredients B
8″ baked vanilla sponge, height at 1/2″

Ingredients C
250g cream cheese
50g sugar
300g Rich’s whip topping chocolate, liquid
13g gelatin powder, soaked in 80ml water and bain-marie until dissolved
100g chocolate sandwich biscuits, crushed

Garnishing
50g cooking chocolate, melted
100g Rich’s whip topping chocolate, whipped
8pcs chocolate decor

Method
1. Mix group A to blend well and transfer to spring base pan, to pat down then bring to refrigeration.
2. Beat cream cheese and sugar until fluffy at medium speed. Bring gelatin to main-marie.
3. Pour in whip topping chocolate into cream cheese mixture and continue to whisk until soft peak. then pour in dissolved gelatin to stir well and lastly add in crushed chocolate sandwich biscuits to blend well.
4. Transfer half prepared mixture into prepared chilled chocolate biscuits base and cover up with baked vanilla sponge. Again fold in the remainder mixture on top and bring to refrigerate approximately 2-3 hrs.
5. Dizzily with melted cooking chocolate on top and pipe rosettes with chocolate decor on top.

Mango Mocha Swiss Roll

Ingredients
5 eggs
120g caster sugar
1 tbsp instant coffee powder
110g plain flour
15g cocoa powder
80g butter, melted

Filling
150g fresh cream, whipped
2 tsp coffee powder
2 tsp hot water
2 tbsp honey
1no mango flesh, stripped or cubed

Method
1. Using electric mixer on full speed, beat eggs, sugar and coffee powder until light and fluffy. Gently fold in sifted flour and cocoa powder, add in melted butter, mix until well combined.

2. Spread mixture into a lined 25 x 35 cm (10 x 14 inch) baking tin. Bake in preheated oven at 200 degree celcius for 10 mins. Leave to cool.

3. Filling : dissolve coffee powder with hot water, stir into whipped cream with honey. Mix well.

4. Turn cake into a paper, spread with coffee cream and arrange mango on the cream. Roll gently. Stand fora  while.

5. Slice the swiss roll and decorate as desired.