My Christmas and Easter Lamb

So the story of this lamb mold started last Easter when Kenton and I ate pizza for Resurrection Sunday and it was the most depressing thing ever. 

-"We need traditions!", I told him.  

So I went back into Pinterest and looked into my Easter pins and found this awesome lamb cake so my friend Cristina, brought it all the way from me from the USA.

25 bucks is a great investment for this mold! and I thought: why not use it for Christmas? At the end of the day we celebrate the birth of the Lamb of God, so I made it of chocolate. 

And here is the winner recipe that rocked my world. A heavy, very chocolaty cake. I followed the recipe that cake with the mold, but then added a ton of dutch cocoa. YUUUUUUM you all. This recipe is a keeper, even my mom agreed.

 

INGREDIENTS

-1/2 cup of butter, 115 grams 

-2 eggs

-3/4 cup of buttermilk

-1 tsp baking soda

-1+1/2 tsp of baking powder

-2 cups of flour, 240 grams.

-100 grams of chocolate 70%.

-4 tablespoons of Dutch cocoa.

-1 cup of white sugar, 200 grams.

STEPS:

1. Mix butter and sugar and vanilla and eggs until light and fluffy with mixer.

2. Now add to the mix, the dry ingredients: flour, baking powder, baking soda.

3. Then add the 100 grams of chocolate melted (in the microwave will do), the buttermilk and then the cocoa powder

4. Butter the mold well, with a lot of butter and then sprinkle with a lot of flour. This is key for your lamb to work well. 

5. Bake in 180 degrees for about 40 minutes.

6. Let it cool off for a long time! and then sprinkle it with powder sugar. Wow. Gorgeous lamb.

The mold is from Nordic Ware Spring by the way. And the blueberry recipe lamb is from my blueberries muffins.

  

Easy Chocolate&Raspberry Cake

Great, impressive and dead easy chocolate cake. The proportions of sugar, salt, etc are seriously P-E-R-F-E-C-T  in this cake, and it is so easy and just dead easy! Thanks to my Korean friend Moises, who brought it for Thanksgiving....oh so easy people. This is the video where I got it from. 

INGREDIENTS:

-200 grams of dark chocolate (70%) 

-100 grams of milk chocolate.

-300 ml of heavy cream.

-300 grams of digestive biscuits.

-150 grams of butter melted.

-2o0 grams of raspberries.

STEPS:

1. Make the base. Crush the biscuits in a plastic bag until pulverized. Then mix with melted butter. 

2. Now, create the base of the cake. Place transparent film in the container you are using. A good size in 23 cm as diameter, but you can make it smaller. Now add all the paste and create the base with your fingers until it solidifies a bit. 

3. Now stick in freezer for 15 minutes.

4. In the meantime, melt the chocolate carefully in a pot. When it is all melted and cooled off a bit, add the cream and mix. A wonderful thick chocolate paste will appear in front of your eyes.

5. Now add to your base and let it cool for 15 minutes and now add the raspberries. What I do is draw a cross with the raspberries and that helps me then to make diagonals and create perfect lines until I fill it all up with berries. 

6. Now stick in fridge overnight.

7. Get it out of fridge 1 hour before you eat so that it is softer, and not too hard the chocolate and then sprinkle with caster sugar. 

So good people, so so good, give it a try, this cake will not disappoint a soul.