A Show-Stopping Dessert for Every Occasion
A good meal deserves a memorable dessert to conclude the dining experience on a high note. Don’t you think?
This Medallion Dessert consistently stands out as a crowd favorite, and for good reason: it’s a guaranteed winner every time!
This dessert is perfect for a simcha, yom tov, or any other special occasion or holiday. The combination of flavors and textures makes it an unforgettable conclusion to any meal.
The Fondant: A Simple Delight
Don’t let the idea of fondant intimidate you—it’s no more complicated than rolling out pie dough. While some might shy away from fondant due to its taste, this homemade version is entirely different. The combination of cake, cream, and fondant creates a symphony of flavors that is truly out of this world.
The Cake: Hershey’s Chocolate Perfection
We’ve chosen the Hershey Cake recipe for this dessert. It’s renowned as one of the best chocolate cake recipes, providing a rich and moist base that perfectly complements the cream and fondant.
Cutting Tips
When preparing the cake, we used a round cookie cutter. While this method may result in more waste, it creates an elegant presentation. However, feel free to cut the cake into squares or rectangles if you prefer to minimize waste or simplify the process.
In conclusion, this dessert is not only a visual masterpiece but also a delicious treat that will leave your guests craving more. Whether served at a family gathering or a festive celebration, it’s sure to be a hit!
Medallions
Ingredients
- 2 cups sugar
- 1 3/4 cup flour
- 3/4 cup cocoa
- 1.5 tsp baking powder
- 1.5 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup non-dairy milk
- 1/2 cup oil
- 1 cup boiling water
Cream
- 16 ounces dessert whip
- 3 Tbsp Confectioners' Sugar
- crumbled cake (see directions)
- 2/3 cup margarine
- 1/3 cup light corn syrup
- 1/2 tsp salt
- 1 lb confectioners' sugar
Chocolate
- 4 ounces semi-sweet chocolate
Instructions
- Preheat oven to 350 degrees
- Place the sugar, flour, cocoa, baking powder, baking soda, salt, eggs, milk, oil and vanilla in the bowl of your electric mixer.
- Beat for two minutes , add boiling water and beat batter till smooth.
- Pour the batter into a 12×17 parchment lined baking sheet.
- Bake 35 minutes. Allow to cool.
- Place dessert whip in the bowl of your electric mixer.
- Beat the whip till stiff.
- Add confectioners' sugar.
- Remove 5"x12" from the side of the chocolate cake.
- Crumble the cake by hand and then add to the whip mixture. You can either mix it slightly so that the whip looks speckled or mix till smooth. Spread the whip mixture over the remaining piece of cake.
- For the fondant, place the margarine, light corn syrup, vanilla and salt in the bowl of your electric mixer. Beat till smooth. Add confectioners' sugar till smooth.
- Place 3/4 of the fondant between two pieces of parchment paper. Roll out the fondant to 12" x 12".
- Remove the top piece of parchment paper and flip it onto the cake.
- Drizzle cake with melted chocolate.
- Freeze cake till firm.
- Cut out the cake using a deep 3" cookies cutter. (You may need to let it defrost slightly if it is too hard to cut.)
- Use fondant plungers to decorate the cake using remaining fondant (optional)
- Add some edible glitter and a dot of chocolate to to the center of the flower (optional)
