White Chocolate Mousse is so creamy and rich and beautiful to look at.
You won't be able to eat one piece.
* 2 pounds sweet potatoes
* ¼ cups vegetable oil
* Unsalted butter for pans
2 cups cake flour, (not self rising) plus more for pans
4 large eggs
2 cups sugar
2 tablespoons baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon nutmeg
2 teaspoons pure vanilla extract
3 tablespoons Nocello walnut liqueur or brandy
1/12/ cups unsalted macadamia nuts, toasted, coarsely chopped
1 pound white chocolate
½ pound dark chocolate (for leaves) optional
2 cups heavy cream
No nutrition information available
1. Heat oven to 400 degrees. Coat potatoes with ¼ cup vegetable oil, and place on baking sheet. Bake until tender, 30 to 40 minutes. When cool enough to handle, remove skin, and mash flesh with a fork into coarse puree.
2. Lower oven temperature to 325 degrees. Butter two 8-by-1½ -inch round cake pans, dust with flour, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat eggs and sugar together on medium-high speed until light and fluffy, about 5 minutes. Add remaining 1 cup vegetable oil; beat on medium speed until well combined. Add the cooled sweet potatoes; mix until combined.
3. Sift together cake flour, baking powder, salt, cinnamon, and nutmeg; mix into sweet potato mixture. Mix in vanilla and Nocello until combined. Remove batter from mixer; fold in 1 cup macadamia nuts by hand.
4. Evenly distribute cake batter into prepared pans, and transfer to the oven. Bake until a toothpick inserted in center comes out clean, 40 to 45 minutes. Let pans cool on a wire rack 10 minutes. Invert cakes onto rack; cool completely, about 1¼ hours.
5. Meanwhile, chop white chocolate into small pieces; set aside. Bring 1 cup cream to a boil; pour over chocolate, whisking until chocolate is melted. Chill for 30 to 40 minutes.
6. When chocolate mixture has cooled, pour remaining cup cream into an electric mixer; whip on medium until soft peaks form, about 3 minutes. Fold whipped cream into chocolate mixture until fully incorporated.
7. Cut each cake layer in half horizontally, creating four layers. Spread ⅔ cup chocolate frosting on one layer, then stack next layer on top, and frost. Repeat frosting-and-stacking process until each layer is frosted. Spread remaining frosting on sides and top of cake.
8. Cut out 6 leaf shapes using parchment paper.
9. Melt dark chocolate in microwave and brush on cut out parchment leaf shapes, then place them onto a soup bowl that has been turned over.
10. Place leaves in freezer for 3 minutes repeat coating leaves with chocolate 3 more times and set aside.
11. Carefully remove leaves from soup bowl and place on top of cake.
12. Drizzle some melted dark chocolate with a teaspoon over cake top.
13. Arrange remaining ½ cup macadamia nuts on top of cake, and serve. Serves 8 to 10. (I had to guess on prep time)