Flower Pots

ImageOver a week has passed and I still have to deliver on my promise to post what I have baked for Mother’s Day (as I was kindly reminded yesterday).

Since it is spring, almost summer actually, I made something fitting. This time of year I spend my spare time not only baking but also with my hands in soil (I must admit, baking and digging in dirt is not the most appetizing combination ;D). I am lucky enough to have a small garden and I really enjoy seeing the plants grow. Especially the ones I can harvest.

For my Mother’s Day baking session I combined both and made cute little flower pots filled with chocolate- and cheesecake. They look very realistic since I used clay pots and real flowers. Very ambitious people could make the pot and the flower from fondant…I think they are adorable enough the way I made them, though. :D

I served them with freshly made berry compote to add a little fruity tanginess.

For 3 pots of 9cm diameter you’ll need:

Chocolate Cake
30 g butter
80 g dark chocolate
200 g flour
100 g sugar
2 TL baking powder
1 vanilla sugar
4 tblsp. cocoa
200 ml milk
2 eggs

+ 50g dark chocolate (chopped)

Cheesecake Filling
250g cream cheese (or Quark)
30g sugar
1 egg
pinch of salt

 
First water the clay pots for 30 mins.
In the meantime melt 80g of chocolate and the butter. While the chocolate is melting, prepare the cheesecake filling by whisking all ingredients together.
Preheat the fan oven to 180°C.
Put the milk and the eggs into a large bowl. While whisking, gradually add the slightly cooled chocolate butter mixture. Then add the dry ingredients (flour, sugar, baking powder, vanilla sugar and cocoa).
Lastly add the chopped chocolate.
Now take the clay pot from the water and put a muffin paper inside (otherwise the cake will leak). First, pour in the chocolate batter, then cheesecake filling and end with chocolate batter. Do not overfill the pots (2/3 is enough).
Bake everything for about 45 mins.
Once the cakes are cooled, even the surface by cutting off some cake. Use the leftovers for the soil by blitzing them into fine crumbs. Cover the cake-tops in jam and add the crumbs (the jam makes the crumbs stick to the cake).
Decorate with real, crafted or bought plastic flowers. To prevent the flowers from touching the cake, I first inserted a piece of straw.
 
The cake tasted really nice and fooled everyone. You should try eating it in public and tell me about the reactions ;)