Catrina cake/ Aug. 2020This is in memory of the magnificent Day of the dead celebrations in Mexico! Easy to make, as it is one large two layer round cake, covered in dark chocolate icing/butter cream. The face is a piece of rolled out almond paste, that I cut in the shape of a skull and "painted" using watered down food colouring. The roses are buttercream. And the red necklace is red candies around the base of the cake.Choco de grand-maman SimoneI have not made this recipe in years but it used to be a specialty of my mother in law.
It is a VERY sweet frozen dessert ...Chocolate marquiseThis is the richest chocolate dessert ever, and Geneviève's favourite: it feels like eating frosting.
I have tried making it with milk chocolate and with white chocolate, and I have even put one on top of the other to make a higher cake. Decadent!Chocolate mousseThis is an easy, foolproof dessert. Serving it in fancy glasses helps make it special.Crème CaramelThis is also known as Flan in Spain and other countries, it is a staple.
A good dish to make if you have lots of eggs and extra yolks (after making meringue for example).
It is one of the first recipes I learnt to make, when I first started to cook.Crêpes SuzetteThis illustrious dessert consists of an orange-butter sauce in which crêpes are warmed, then doused with Grand Marnier (or other orange liqueur) and ignited to flaming glory. It is prepared in a chafing dish using the basic crêpe recipe.