Banoffee pie

Chocolate curls

I love baking and making desserts. Unfortunately, I don't like eating a lot. And I find tasting way more pleasurable than eating. Hence, the big problem arises when I'm done making desserts and I just want to taste a little piece but do not really wish to eat the entire lot. What happens to the rest?

A sinful slice!

Luckily, at my work place, we hold "cake club" every second Friday. Someone gets assigned to bring something sweet on that day. Because we are a big group, my turn to bake only comes every 3 to 4 months or so. But my desire to create an experimental dessert "burns" more frequently than that. So every now and then, I try to find an excuse to bring my experiment into the table. The latest one was two weeks ago when one of my colleagues in the lab had to say goodbye as she had to go back to her country. 

The pie without the chocolate curls

Several days before that I asked her what she wanted for her goodbye tea party. And she said, "I really love banoffee pie!" I got so stressed when she said that because I had zero interest in making banoffee pie. I happened to try the banoffee pie in the cafe near our building and it was disgustingly sweet, I remember struggling to finish that tiny piece of insane sugar monster! I thought there was no way I could ever bring myself to make a dessert I hate. But because I really liked my friend, I spent three nights conditioning myself that I had to make one "crazy" banoffee pie. I took a random recipe online and as usual, made a number of modifications such as adding coffee to the caramel and putting a very thin layer of it at the base. I also opted to sprinkle my pie with shaved dark chocolate and put a bit of chocolate curls in the middle. I had problems tempering my chocolate to make the curls. But I surprisingly pulled it off in the end. The dessert looks complicated, but it's actually very easy to make. 

I was so ecstatic to see everyone's face light up when I saw them eating my pie. They really loved it especially my friend! I was so happy to see her smile. In making desserts, I follow two rules: Less Sugar and More Love.