Chocolate Orange Miniature Cakes

For some unknown and terrible reason, I have met more people that cringe, make disgusted faces, and throw a hissy fit at the thought of consuming both something chocolate and orange at the same time. I have speculated this, but have not come to a clear conclusion. Is it because I am from the Midwest and, by general rule, we abhor new and different things? Is it because we Americans have not been properly exposed to this perfect match made in the great dessert heaven? Or, is it simply because I have not met the right people? The Europeans have fully embraced this combination, lining the the market shelves with Jaffa Cakes, Chocolate Oranges, and even the Orange Twix. They have discovered (and capitalized) on this not-so-secret heavenly combination, so why can't we?

At a young age, my sister and I happened upon this blend of flavors. Peeling fresh oranges as fast as we could, we would dip them in melted chocolate and devour them whole. Our faces would be smeared with chocolate from top to bottom. There was no time for savoring. It was a sheer hunger, a ravenous force, that drove us, needing to have moremoremore.

All I ask from you is that you do not turn up your nose at these chocolate orange cakes (though I am not sure you could hold yourself back from the wonderful aroma wafting upwards if you did).

The cake layer is dry and crumbly on its own, moistened fully by the orange syrup. The chocolate orange ganache adds just the right touch to bring this cake up to the next level. However, I found that the amount of ganache the original recipe called for was too much and overpowered the rest of the cake. By cutting down the ganache by a third, this seemed to solve tbe problem. A thinner layer of ganache could even be used to better highlight the flavors present in the cake.

This cake reminds me quite strongly of a Jaffa Cake (with an adult twist), minus the orange jam.

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Bittersweet Chocolate Sherbet with Coconut Rum Sauce

This weekend I spent well over an hour scanning recipe books agonizing over whether I needed to consume something with excessive amounts of chocolate or coconut. Both of these sweets are near and dear to my heart so this was not a decision to take lightly. Thankfully, the great dessert gods spotted my great indecision, took pity, and swooped down from their fluffy whipped cream heaven to bestow this bewitching recipe on me. Bittersweet chocolate sherbet with coconut rum sauce. The perfect solution to my problem.

The sherbet is rich, so a little goes a long way. While delicious on its own, the coconut rum sauce gives the sherbet a true dimensionality. It balances the richness of the chocolate and brings a slight sweetness to the combination. Plus, you can put the leftover sauce on anything from fruit to muffins.

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Lemon Tarts

When summer nears, my thoughts drift to lazy afternoons, good books, and lemonade. Lemons are acidic. They are sour. Zesty. Snappy. Edgy. Tart. They give taste buds a shock—a much needed wake-up call for your mouth. These lemon tarts do one better than lemonade (and we all know how satisfying lemonade can be on a hot summer day). They quench your hunger as well as your lemonade thirst. I cannot think of a better afternoon snack than eating a little lemon tart in the bright sunshine.

These tarts combine the best of lemons and custard. The almonds in the crust provide a nice, mild contrast to the zing of the lemon, providing a delicate balance between the calm and the storm.

I like to cut up the tarts and eat them like little lemon pie slices.

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