For the Coconut Cream Filling and Topping: (makes enough for an 8-inch cake)
2 cups coconut cream, chilled overnight
1/4 cup confectioner's sugar
2 teaspoons pure vanilla extract
1/2 cup coconut jam
1/4 cup granulated sugar

Recipe
For the Crepes:

Poll

Who will win the Punjab Elections?

BJP 32.86%

AAP 41.43%

INC 25.71%

Submit

View All In Poll

Putting It All Together:
First, make coconut whipped cream: in the bowl of a freestanding electric mixer fitted with a whisk attachment, combine 2 cups coconut cream, 1/4 cup confectioner's sugar and 2 teaspoons pure vanilla extract. Whisk on medium-high speed until soft peaks form. Use immediately.

Place 1 crepe in the center of your cake plate or cake stand, and use an offset spatula to spread 3 tablespoons coconut jam evenly over crepe. Spread 3 tablespoons coconut cream, before stacking with a new crepe and repeating the process. On the fifth crepe, sprinkle a tablespoon of granulated sugar on the crepe before spreading with coconut jam and coconut cream. Repeat the process until all crepes are used.

Spread the remaining coconut cream across the top and the sides of the cake, to cover the layers. The cake is best when eaten immediately.

Nutella Brownie
Ingredients
1 cup (170 grams) semisweet chocolate chips
1 1/2 sticks (170 grams) unsalted butter, cut into pieces
4 ounces (113 grams) unsweetened chocolate, chopped
1 1/4 cups (245 grams) granulated sugar
1/2 cup (150 grams) Nutella
3 large eggs plus 1 egg yolk
1 teaspoon vanilla extract
3/4 cup (96 grams) all-purpose flour
1/4 cup unsweetened (25 grams) cocoa powder
1/4 teaspoon fine sea salt

Directions

Recipe Notes
The Nutella flavor is slightly muted with baking. To punch it up, feel free to add a tablespoon of Frangelico to the batter or a cup of toasted chopped hazelnuts if you want a bit of crunch.

Chocolate Terrine
Ingredients
Vegetable oil, for greasing the pan
1/2 pound (2 sticks) unsalted butter
12 ounces bittersweet chocolate, such as Lindt, broken in bits
1 teaspoon instant coffee powder
1 cup sifted confectioners' sugar
1/3 cup unsweetened cocoa powder, such as Pernigotti
8 extra-large egg yolks, at room temperature
1 tablespoon Cognac or brandy
Pinch of kosher salt
3 extra-large egg whites, at room temperature
1 tablespoon granulated sugar
1/2 cup cold heavy cream
1 teaspoon pure vanilla extract

Orange Sauce, recipe follows

Freshly grated orange zest, for serving
Fleur de sel, for serving

Orange Sauce:
4 extra-large egg yolks, at room temperature
1/2 cup sugar
1 teaspoon cornstarch
1 3/4 cups scalded whole milk
1 teaspoon pure vanilla extract
1 1/2 teaspoons Cognac or brandy
1 tablespoon Grand Marnier liqueur
1/4 teaspoon grated orange zest

Recipe

Orange Sauce:

Cook's Note
To "scald" milk for the sauce, heat it to just below the boiling point. You'll see bubbles forming around the edge.

Vegan Peanut Butter Fudge
Ingredients
1 1/2 cups creamy peanut butter (only ingredients: peanuts + salt)
6 tablespoons coconut oil, measured while solid
1/2 cup pure maple syrup
2 teaspoons vanilla extract
2 tablespoons coconut flour
1/2 teaspoon sea salt

Instructions

Mini Cheesecakes with Wine Gelées
Ingredients
Cheesecakes
3 tablespoons unsalted butter, melted, plus more for brushing
7 whole graham crackers
1/2 cup plus 1 tablespoon sugar
1 large egg
1 large egg yolk
Pinch of salt
One 10 1/2-ounce log of fresh goat cheese, softened
1/2 cup plus 2 tablespoons crème fraîche (5 ounces)

Wine Gelées
1 envelope unflavored gelatin
2 1/2 tablespoons cold water
3 tablespoons each of orange Muscat, rosé, Pinot Noir and tawny port
4 teaspoons sugar

Recipe

Catch up on all the latest Crime, National, International and Hatke news here. Also download the new mid-day Android and iOS apps to get latest updates