Sunday, July 7, 2013

No-bake chocolate banana almond cake pops

One of the earliest desserts I learnt to make was the chocolate salami. Although this is apparently a Portugese dessert by origin, it is an incredibly popular dessert in Turkey (we call it "mosaic cake" due to the tiled appearance of the biscuits on each slice). This may be partly due to the ease of making the dessert, which essentially requires no baking and little preparation time. Hence me having learnt it at an early age.

These cake pops are essentially a different presentation form of the chocolate salami. If you so wish, you could follow the recipe below, shape it into a giant salami, roll it into plastic wrap, freeze, and serve as slices. The cake pops just make it seem like more of a fun dessert, that's all (obviously the decoration also helps in that department). An advantage of this dessert is that customisation is very easy - I've added bananas and almonds but those could easy be complemented/replaced by raisons/raspberries/walnuts etc.

300g biscuits (the Turkish version uses petit beurre biscuits but you could just as easily use cookies/graham crackers/digestives or anything else you like)  
1 cup milk
3 tbsp cocoa powder
5 tbsp sugar
3 tbsp butter
1 cup almonds
2 large bananas
Shredded coconuts, cocoa powder, dark chocolate and food colouring to decorate

1. Preheat the oven to 200 degrees C and roast the almonds on greaseproof paper for about 10 minutes or until golden brown and crunchy. Roughly chop the almonds to pieces.
2. Slice the bananas into small pieces. Break the biscuits into small pieces without reducing them to crumbs. 
3. Melt the butter. Transfer the melted butter to a large bowl, add the biscuits, milk, cocoa powder, sugar, butter, almonds and bananas. Mix them together well.

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