Super Paper Mario: Saffron & Dyllis Super Show #19: Chocolate Cake

 Chocolate Cake is made from MILD COCOA BEAN and CAKE MIX

So to me this thumbnail seems more like a chocolate pie than a cake, so I'm going to switch it up and make an easy little pie/tart with pre-rolled pastry. Also because of the sheer density of cakes and pies ive got lined up, im going to attempt to make a wee little half-sized recipe. 

This is my smallest pan, still kinda big but it might just have to be a flatty pie then.

Oh right, this is a no cook filling so according to the internet I need to blind bake the crust. I don't have baking beans though so I dunno, maybe this will do?

Not paul hollywood appoved but itll do

Now for the more fun part! Melting some butter, cream and chocolate together. Tragically this is going to come out way better and more actually solid than the chocolate "bars" from earlier I reckon.

There's the goop in the pie! Then we just leave it in the fridge for half a day and we can enjoy.

***

The pastry was really dry and flaky, but the chocolate filling was nice and as you can see its set perfectly. A very pleasant chocolate tart that hits the spot and I'd even be happy if i bought this at a bakery for lunch. But as far as pies go its not really a showstopper.

Super Paper Mario: Saffron & Dyllis Super Show #18: Shroom Cake

 Shroom Cake is made with SUPER SHROOM SHAKE and CAKE MIX

Mushroom cake? Looks like another job for the GALOOMBA LOOPHOLE (galoomphole?) which is what I now call replacing mushroom with chestnut for dessert recipes. I'm going to do a basic cake recipe, add chestnut puree, vanilla essence, a bit of spice (cinnamon and nutmeg) and also a banana because I seem to have a single black banana that I forgot to eat. And then we're going to make some maple buttercream frosting for the icing. Phew!

behold the wets

behold the dries

A good-smelling sludge, with a surprisingly light consistency

Now we have to let it cool for ages

Mum mixed up the icing which is looking fantastic... meanwhile on cutting the cake I discovered that it's surpsiingly undercooked in the middle, even though it seemed fine when I gave it the skewer test...

BUT WAIT you didn't think i'd forget the mushrooms did you? Here we go! We made some marzipan mushrooms (with cocoa dust colouring) to go on top.

Umm yeah this looks rad

****

OK so it was still quite undercooked in the middle, and it mostly tasted like spiced banana cake and maple frosting. Which is really tasty in my book so no problems there. Also I know my sqonky cutting and photographs aint shit but im really pleased with the presentation and just how... shroom cake-y it looks. Proper casual cake to have with a cuppa.

Super Paper Mario: Saffron & Dyllis Super Show #17: Mushroom Crepe

 Mushroom Crepe is made with SHROOM SHAKE and CAKE MIX

For shroom shake we've got some chopped mushrooms, and our "cake mix" will be a simple crepe batter recipe. We also have some cheese and parsley because I just want a little joy in my life. I'm not asking for much.

Can't put flour in anything without making a mess can we? 

Soo my track record for really basic fundamental stuff that involves patience and a non-stick pan is honestly not great. This one got a lil' shredded on the sides but its working.

Once flipped i'll just put the filling on 1 corner of the pan and hope it heats just enough to melt the cheese without burning the other side. Then I fold twice into a little cone thingy. I dunno what they did with it in the sprite but I like my interpretation.

***

Not bad! The cheese and parsley really carry this, and if you were clever you could remember to add salt and pepper in with the mushrooms. A good use of leftover mushrooms... but its no beef quesadilla.

Super Paper Mario: Saffron & Dyllis Super Show #16: Golden Choco-bar

  Standard Chocolate is made with MILD COCOA BEAN and GOLDEN LEAF

For this one i've gone and acquired some GOLDEN CHOCOLATE, aka caramilk, which im pretty sure is white chocolate/cocoa butter blended with caramel. As you can see we are hoping to expand it into more of a fudge and make up the solidity a bit with butter and sugar. And even a touch of regular chocolate to darken it slightly.

WELL it didnt work, this was the liquidiest bar of them all. Just a golden sauce. I was gonna add some food-safe gold luster but theres literally no point. On the plus side, its pretty gold.

***

A very nice milky caramel flavour, but honestly I should have just eaten the bar instead of turning it into a liquid.

Super Paper Mario: Saffron & Dyllis Super Show #15: Shroom Choco-bar

  Standard Chocolate is made with MILD COCOA BEAN and SHROOM SHAKE

OK so if i've not established this before I will now: due to the alarming abundance of mushroom-based sweet dishes and how cursed it would be to eat like 10 mushroom based cakes and puddings, I have instead decided that shrooms can be generously reinterpreted as chestnuts sometimes. As well as that being convenient, I also have an extremely mario based argument, which is that goombas are mushrooms and their close relatives, galoombas, are chestnuts. 

You might notice, I made all these choco-bars on the same day, yknow the day where I really messed up all my chocolate making ratio's and made sludge of them.

This one actually solidified a little better than the others, but still needed a lil' freezifying to present it in bar form.

**

Somewhat less sweet than the previous one, and more disappointingly I feel the chestnut just didn't really add anything to it other than a ....beanier texture. Perhaps not the best use of gourmet ingredients. 

Super Paper Mario: Saffron & Dyllis Super Show #14: Sweet Choco-bar

  Standard Chocolate is made with MILD COCOA BEAN and HONEY JAR

For these bars I thought if would be fun to make something more like a fudge or a truffle. With the super sweetness of the chocolate and honey, I thought maybe I could get away with using evaporated milk instead of condensed milk. that's basically like cream, which you use for truffles, so that should be fine.... right?

Wait my hob is right there, plus i should relaly try to heat all this milk so ill just use a pan. Pain-Marie.

Better!

Awe nahh I fucked up this is NOT setting at all. We are going to cheat with a little help from mr freezer.

***

I feel a certain shame that I wasn't able to get a simple fudge right, as you can see it barely even stays solid in frozen form. But flavour wise it was delicious, a really bitchin' sweet ganache.

Super Paper Mario: Saffron & Dyllis Super Show #13: Standard Chocolate

 Standard Chocolate is made with MILD COCOA BEAN and POISON SHROOM

Alcohol is a poison! So ive got this bottle of vodka lyin around. Maybe I should make it kind of a truffle/ganache thing with a splash of milk and sugar. I dunno.

So this chocolate is for some reason in a weird mask shape. I don't have a weird face shape moul- OHOHOHO YOU UNDERESTIMATED ME, I DO INFACT HAVE A STUPID MOULD WITH A FACE I HAVE A LEGO MAN LETS GO

melting it in a mug with a wok of hot water like god intended

In it goes, doesnt matter how messy it is

Shit i fucked up ok i just stopped and had a rational thought for once and you cant pop soft ganache out of a mould and have it keep a shape what i was i thinking

NEW PLAN to salvage this, we keep the vodka chocolate ganache, melt some plain chocolate and harden that in the mould, and then tip the ganache inside.

*****

Hell yeah nailed it, I YASSIFIED it even. Now I have an irresponsibly large portion of boozy chocolate to eat.

Super Paper Mario: Saffron & Dyllis Super Show #12: Lovely Chocolate

 Lovely Chocolate is made from MILD COCOA BEAN and FIRE BURST

Another barely qualifies as cooking job but we're gonna combine some chocolate with some cayenne pepper powder for a lil' FIRE BURSTY and ive found a chocolate mould with heart shapes

Oh this chocolate is old. plus ive kept it in the cupboard above my toaster so its hella bloomed. Melting it should fix that though.

Yeah this is working! Anythings a bain-marie if its heatproof enough.

once its melted i add a generous sprinkle of pepper. that might be quite a lot actually oop.

In it goes! Now I just leave it at room temp for a day. I don't have any tiny pink ribbons to mess with so we'll just have to deal.

****

It's hot!!!