Lemon Madelines

Posted on February 10, 2017 in Cakes

Who can resist French madeleine cakes? This recipe for madeleines is so simpl. The cakes are light and fluffy, buttery little bites of sponge flavoured delicately with lemon. They are totally irresistible. 

Madeleines are heavenly when they are hot just out of oven and I love the slight lemon flavor of them.

The drawback of these delightful little cakes is you need a specialist tin. I put off getting one for ages as it seemed a little indulgent getting a tin for just one type of little cake but Im so glad I gave in. The tin produces soft pillows of slightly lemony sponge with a slight crisp outer shell.

Freezing the prepared molds before baking plus chilling the batter for at least 3 hours in advance is important. Also so is to not spread the batter in the pan once you’ve scooped it in. If you have space in your freezer, you can put the batter in the pans and chill them all together.

Lemon Madeleines
Serves 15
Elegant madeleines, dipped in finger-licking lemon glaze, make for an irresistible dessert or tea-time treat.
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Prep Time
3 hr
Cook Time
10 min
Total Time
3 hr 10 min
Prep Time
3 hr
Cook Time
10 min
Total Time
3 hr 10 min
152 calories
23 g
39 g
6 g
2 g
4 g
42 g
11 g
18 g
0 g
2 g
Nutrition Facts
Serving Size
42g
Servings
15
Amount Per Serving
Calories 152
Calories from Fat 54
% Daily Value *
Total Fat 6g
9%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 39mg
13%
Sodium 11mg
0%
Total Carbohydrates 23g
8%
Dietary Fiber 0g
1%
Sugars 18g
Protein 2g
Vitamin A
4%
Vitamin C
4%
Calcium
2%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 large eggs
  2. 110 grams caster sugar sugar
  3. 95 grams plain flour, plus more for the madeleine tin
  4. 1 teaspoon baking powder
  5. 100 grams unsalted butter, melted and slightly cooled, plus more for the madeleine tin
  6. For the lemon glaze
  7. Zest and juice of 1 lemon
  8. 160 grams icing sugar, sifted
Instructions
  1. Put the eggs and the sugar in a large bowl and, using an electric mixer, beat until thick and pale, about 6 minutes. Put the flour and baking powder in a separate bowl and whisk together to combine. Sift 1/3 of the flour mixture over the egg mixture, carefully folding to combine using a spatula, then add the remaining mixture in 2 additions in the same way.
  2. Take a large spoonful of the batter and add this to a small bowl along with the butter, mixing them together to lighten the butter. Pour the butter mixture into the batter and gently fold together to combine. Press a sheet of cling film onto the surface of the batter, then put it in the fridge to chill for at least 3 hours before baking. (The mixture can be chilled for up to 2 days at this stage.)
  3. To make the lemon glaze put the lemon juice, zest, and icing sugar in a medium bowl and mix together using a wooden spoon until you have a smooth, pourable glaze. Add more lemon juice or sugar as needed. Press a piece of cling film onto the surface of the glaze until needed—this will help to prevent it from forming a crust.
  4. About an hour before baking, butter a madeleine pan very well and dust with a little flour, tapping out the excess. Transfer the pan to the freezer to chill.
  5. Preheat the oven to 220°C. When you are ready to bake, spoon the batter into the madeleine molds, being careful not to fill any of the molds more than 3/4 full. Bake until the cake is cooked through and the edges have started to brown, 8 to 10 minutes for full-size madeleines and 4 to 5 minutes for petite madeleines.
  6. Remove the pan from the oven and immediately turn the madeleines out onto a wire rack. Let cool for 10 minutes before dipping the madeleines into the glaze. Allow the excess glaze to drip back into the bowl before setting the madeleines on a wire rack set over a piece of parchment paper. Let the madeleines rest at room temperature until set, about 20 minutes. These are best served as close as possible to coming out of the oven and are spectacular the day they are baked.
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calories
152
fat
6g
protein
2g
carbs
23g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Chocolate and Custard Drip Cake

Posted on January 24, 2017 in Cakes

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Have you tried the latest cake craze yet? I can’t get enough of the colorful buttercream cakes with chocolate dripping down the sides- as you can probably notice from my Instagram. A drip cake is so versatile, fun and  tempting that it’s easy to see why everyone loves them.

There are classic chocolate drips to neon, those left rustic, natural, and beautiful to those covered in sprinkles, donuts, sweets etc.  Whichever style you choose, make sure your chocolate ganache isn’t too runny as it slides right off the sides and pools at the bottom of the cake stand.  Too thick, and you are trying to force your drips to look natural and not like blobs left on the side of your cake. 

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Make sure your cake is thoroughly chilled before applying your drippy ganache and make sure you work with confidence! Use a spoon to first add a few drips over the top edge of the cake. Next, pour more ganache on the top of the cake, pushing it just to the edge with a small offset spatula.

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A couple of tips when creating your drip cake:

Pick your palette.  For my cake I chose to stick with colors, textures, and chocolate related to the flavors and colors already occurring in my cake – chocolate and custard.

Add some height! One of the signature elements of this style of cake is a tall element backing the rest of the design.  Some use chocolate shards or chocolate “sails” or even just some buttercream swirls.

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Chocolate and Custard Drip Cakes
Serves 10
With its retro flavour combination, bold drippy icing and gold chocolates, this showstopping layered cake ticks all the trend boxes.
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Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
1462 calories
207 g
265 g
69 g
16 g
33 g
407 g
900 g
155 g
2 g
31 g
Nutrition Facts
Serving Size
407g
Servings
10
Amount Per Serving
Calories 1462
Calories from Fat 607
% Daily Value *
Total Fat 69g
106%
Saturated Fat 33g
164%
Trans Fat 2g
Polyunsaturated Fat 7g
Monounsaturated Fat 24g
Cholesterol 265mg
88%
Sodium 900mg
38%
Total Carbohydrates 207g
69%
Dietary Fiber 5g
20%
Sugars 155g
Protein 16g
Vitamin A
30%
Vitamin C
1%
Calcium
24%
Iron
29%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Chocolate Cake
  2. 100 g Vegetable Oil
  3. 340 g All-purpose flour
  4. 60 g Unsweetened Cocoa powder
  5. 2 tsp Baking powder
  6. 1 tsp Baking soda
  7. 400 g white sugar
  8. 8 Large eggs
  9. 280 g Buttermilk
  10. 280 g Hot Coffee
  11. 1 tsp vanilla extract
  12. 1 tsp salt
  13. Buttercream
  14. 450g soft butter
  15. 900g icing sugar
  16. 4 tablespoons milk
  17. food colouring
  18. custard flavouring
  19. Chocolate Ganache
  20. 100g dark chocolate chips
  21. 140ml double cream
  22. chocolates
  23. sprinkles
Instructions
  1. Preheat oven to 175°C. Grease and flour 3 cake pan of 6 inches diameter.
  2. Whisk buttermilk, oil, eggs and vanilla until smooth. Set aside. In the bowl of a stand mixer fitted with the flat beater, mix the flour, cocoa, sugar, baking powder, baking soda and salt on low speed for 30 seconds.
  3. Pour buttermilk and egg mixture over dry ingredients starting from low speed and increasing slowly. Add hot boiling coffee and beat 1 or 2 minutes maximum or until you see no lumps. Scrape down the sides of the bowl. You can do this manually too using a whisk. Pour mix evenly into cake pans and bake over a baking tray 35-40 minutes or until a toothpick inserted comes out clean.
  4. Cool the cakes in their pans on a wire rack for 20 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Let cool at room temperature.
  5. To make your buttercream place the soft butter in a free-standing mixer and beat for 6 minutes until pale. slowly add in the icing sugar a bit at a time alternating with the milk. Beat again for 10 minutes. Add in the flavouring and colouring and beat again until combined.
  6. Place the first chocolate cake onto a cake board or cake stand. Using a pallet knife spread a thin layer of the custard flavoured buttercream over the cake. Then top with the next chocolate cake. Repeat until you have used all cakes.
  7. Use a small amount of buttercream to give the cake a crumb coat. Place the cake in the fridge for 30 minutes. Using the remaining buttercream cover your cake. Smooth the side’s and top with a cake smoother.
  8. To make the chocolate ganache break the chocolate and place into a bowl.Heat the double cream in a heatproof jug in the microwave for 1 minute.Pour the hot double cream over the chocolate and leave for a couple minutes.Then begin to stir until all the chocolate has melted.
  9. Once smooth pour over the cake and allow it to fall down the sides of the cake. Decorate with sprinkles and chocolates.
Notes
  1. Crumb Coat- A crumb coat is a thin layer of frosting that's spread over the cake first. If you've ever simply tried to frost a cake with just one thick layer of frosting, you know all too well that little stray crumbs usually get caught in it. A crumb coat prevents that. Think of it as a base coat; it latches onto these crumbs so that the second, thicker coat won't. Whether it's a tall birthday cake or a simple single-layer cake, a crumb coat is helpful when your goal is a perfectly frosted creation.
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calories
1462
fat
69g
protein
16g
carbs
207g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Mars Bar Rice Krispie Cups

Posted on January 17, 2017 in No Bake Recipes

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Chewy, chocolatey, caramely and crispy all in one bite- Do I even need to go on? A simple way to make chocolate treats – definitely NOT an every day indulgence!

Don’t skip by this, thinking that it’s only for children. Of course, children love it, but so does every grown-up I’ve ever given them too. This is a recipe that I’ve been making for years! Obviously this is a treat, both tasty, a little bit naughty and is highly addictive. 

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So what is it about Mars Bar Rice Krispie Cup’s that makes them sooooo dam good?

Firstly you don’t need many ingredients, they are super fast to make- perfect for when you have other important things to do!

You don’t even need to turn on the oven and they are so easy that you could virtually make them with your eyes closed. 

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The chocolate layer on top wants to be thick, hence the 300g in the recipe. Use proper butter not margarine or sunflower spread or anything else. When buying your chocolate use your favourite confectionary chocolate. To keep this recipe super quick use a user-friendly chocolate melting pot to melt the chocolate before pouring it over your mini Mars rice krispie cups. 

Mars Bar Rice Krispie Cups
Serves 10
Chewy, chocolatey, carmely and crispy all in one bite. Simple way to make chocolate treats.
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Cook Time
20 min
Total Time
30 min
Cook Time
20 min
Total Time
30 min
321 calories
32 g
27 g
20 g
4 g
12 g
59 g
82 g
20 g
0 g
6 g
Nutrition Facts
Serving Size
59g
Servings
10
Amount Per Serving
Calories 321
Calories from Fat 180
% Daily Value *
Total Fat 20g
31%
Saturated Fat 12g
62%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 27mg
9%
Sodium 82mg
3%
Total Carbohydrates 32g
11%
Dietary Fiber 2g
8%
Sugars 20g
Protein 4g
Vitamin A
16%
Vitamin C
8%
Calcium
7%
Iron
27%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 100g rice krispies
  2. 4 Mars bars
  3. 90g butter
  4. 300g milk chocolate
  5. 100g dark chocolate
Instructions
  1. Grease a cupcake pan with butter.
  2. Place the Mars Bars and butter into a bowl and melt for a few minutes until there are no remaining lumps.
  3. Add the rice krispies and mix for 15 seconds or until completely combined.
  4. Press the mixture into the prepared tin and place into the fridge.
  5. Place the milk chocolate into the melting pot.
  6. Melt on 50 degrees for 2-3 minutes.
  7. Pour the melted chocolate over the rice krispie cups and place back into the fridge to set.
  8. Meanwhile place the dark chocolate into the melting pot.
  9. Melt on 50 degrees for 2-3 minutes. Remove the cups from the fridge and drizzle the dark chocolate over the top of the cups. lace back into the fridge to set.
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calories
321
fat
20g
protein
4g
carbs
32g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Sticky Toffee Cupcakes

Posted on November 29, 2016 in Cupcakes

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Sticky toffee pudding is a moist sweet cake. Its made with dates, but no one seems to know. The dates are chopped so finely that you don’t notice them when you eat the cake.  However, it’s the dates that make the cake sticky and give the cake its distinctive flavour – well, the dates and the sauce. 

Sticky date pudding or “sticky toffee pudding” as it is known traditionally, is said to have been invented in the North-West of England at the Sharrow Bay Country House Hotel in 1960  and nowadays it’s a firm favourite on the menus of pubs and restaurants.

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The secret to a good sticky date pudding is balancing the sweet dates in that moist spongey pudding with the salted caramel creaminess of the sauce.  

Needless to say, sticky date with caramel sauce is my favourite pud and one I make regularly for those frosty winter nights. I wanted to put a twist and make Sticky toffee Cupcakes!

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These cupcakes themselves are thick with rich brown sugar, sticky soaked dates and a sweet caramel buttercream icing.

The recipe would be perfect for any afternoon tea spread, I love to decorate with fudge pieces and even more sauce for extra indulgence!

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I used dulce de leech in this recipe from he supermarket but dulce de leche is super easy to make at home from cans of condensed milk. 

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Sticky Toffee Cupcakes
Serves 12
These cupcakes are full of sweet dates hidden in a moist spongey cupcake with a swirl of salted caramel buttercream.
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
338 calories
45 g
71 g
17 g
2 g
11 g
79 g
122 g
36 g
1 g
6 g
Nutrition Facts
Serving Size
79g
Servings
12
Amount Per Serving
Calories 338
Calories from Fat 154
% Daily Value *
Total Fat 17g
27%
Saturated Fat 11g
54%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 71mg
24%
Sodium 122mg
5%
Total Carbohydrates 45g
15%
Dietary Fiber 1g
5%
Sugars 36g
Protein 2g
Vitamin A
11%
Vitamin C
0%
Calcium
3%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 150g Dates pitted, finely chopped
  2. 1 tbspTreacle
  3. 115g Unsalted Butter
  4. 75g Light Brown Sugar
  5. 1 tsp vanilla extract
  6. 2 Medium Eggs, beaten
  7. 115g Self-Raising Flour
  8. Bicarbonate of soda (1 tsp)
  9. 50g Fudge Chunks
  10. 125g Unsalted Butter softened
  11. 225g Icing Sugar (8 oz)
  12. 50g dulce de leche
Instructions
  1. Preheat the oven to 190°C (170°C Fan, Gas Mark 5). Line a muffin tin with 12 Muffin Cases. Put the dates in a saucepan with 150ml (¼ pt) water. Bring to the boil, cover and simmer gently for about 5 minutes until soft. Remove from the heat, stir in the treacle and mix well. Leave to cool.
  2. In a mixing bowl, beat the butter with the sugar until creamy in texture. Stir in the cold date mixture and Vanilla Extract and whisk in the eggs.
  3. Sift the flour and Bicarbonate of Soda on top. Carefully mix all the ingredients together until well blended.
  4. Divide the mixture between the Muffin Cases and bake in the oven for 22-25 minutes until risen and just firm to the touch. Transfer to a wire rack to cool.
  5. To decorate, place the butter in a bowl and beat until soft. Gradually sift and mix in the icing sugar to make a smooth, creamy icing. Mix in the Caramel Flavour.
  6. Using a split piping bag add the icing to one side and 4 tbsp of dulce de leche to the other half. Pipe a generous amount of icing on top of each cake using a swirl motion and top each with a few pieces of the remaining Fudge Pieces to serve.
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calories
338
fat
17g
protein
2g
carbs
45g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Lotus Biscoff Rocky Road

Posted on November 15, 2016 in No Bake Recipes

thumb_pa240435_1024After several weeks of somewhat lacking in posting – I knew I had to bring something special today. 

Amazingly moreish Rocky Road made with biscoff caramelised biscuit spread, white chocolate, marshmallows and lotus biscuits.

The sugary love of rich, creamy Biscoff Spread and crunchy, chewy, oh-so-moreish Rocky Road, this no-bake rocky road may quite possibly blow your mind. 

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And just in case you thought these addictive little treats couldn’t get any better, I’ve gone and extra melted Biscoff goodness on top!. 

For a recipe that tastes so decidedly decadent, these bars come together very quickly – and there’s no baking involved which makes them a perfect treat.

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Lets talk Bisscoff. If you have not come across this delicious flavoured biscuit and spread yet then quite frankly your missing out! 

It’s a dangerous thing to have lying around in the cupboard, especially when you begin to add it onto toast, biscuits…just about anything, so I advise you to use it fast within this yummy (and incredibly sweet) Rocky Road recipe.

 

Lotus Biscoff Rocky Road
Serves 16
Amazingly moreish Rocky Road made with biscoff caramelised biscuit spread, white chocolate, marshmallows and lotus biscuits.
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Prep Time
5 min
Cook Time
1 hr
Total Time
1 hr 5 min
Prep Time
5 min
Cook Time
1 hr
Total Time
1 hr 5 min
292 calories
37 g
11 g
15 g
3 g
10 g
63 g
120 g
26 g
0 g
4 g
Nutrition Facts
Serving Size
63g
Servings
16
Amount Per Serving
Calories 292
Calories from Fat 135
% Daily Value *
Total Fat 15g
23%
Saturated Fat 10g
49%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 11mg
4%
Sodium 120mg
5%
Total Carbohydrates 37g
12%
Dietary Fiber 1g
4%
Sugars 26g
Protein 3g
Vitamin A
2%
Vitamin C
0%
Calcium
9%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 300g White Chocolate, chopped
  2. 125g Biscoff Spread
  3. 50g Unsalted Butter
  4. 200g Mini Marshmallows
  5. 200g Lotus Biscuits, chopped
  6. 100g Biscoff Spread
  7. 40g Lotus Biscuits
Instructions
  1. Line a 9x9 square tin with baking paper and set to the side.
  2. In a bowl, add in the butter. Melt the chocolate over a double boiler until melted. Then add this to the butter.
  3. In a separate bowl, melt the Biscoff spread over a double boiler until runny and beat into the melted white chocolate and butter. Mix until smooth.
  4. Once its melted and combined, add in the mini marshmallows and chopped biscuits. Mix together until evenly distributed. Pour into the tin and spread until the mixture is even and smooth on top. Melt the remaining Bischoff spread in the microwave. Pour over the rocky road and top off with the remaining Lotus Biscuits. Refrigerate for a further hour until set. Remove form the fridge and cut into squares.
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calories
292
fat
15g
protein
3g
carbs
37g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Ferrero Rocher and Nutella Cheesecake Cake

Posted on September 26, 2016 in Cakes

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This one is for all lovers of Nutella and Ferrero Rocher!! If you’re looking a way to really impress your guests, this cake is the perfect way to go. It doesn’t just look delicious but it also taste delicious! 

This Ferrero Rocher and Nutella Cake is as decadent as the name implies. This could be my favourite creation of all time!

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I know, I know I say that about everything, but honestly I have not tasted such an amazing combination of the greatest recipes in a very long time!

I’m absolutely addicted to Ferrero Rocher chocolates.  They’re heavenly and I cannot seem to get enough of them. Perhaps that was my biggest motivation to create an entire cake recipe, based on Ferrero Rocher chocolates.

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The secret cheesecake layer inside is so creamy, so delicious, and unbelievable. The recipe for the cheesecake is delicious as you have the yummy creamy Nutella flavour with Ferrero Rocher dotted throughout the mixture giving texture and even more flavour!

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This special “cheesecake cake” is made with irresistible moist and tender chocolate cake layers enveloping a heavenly Nutella and  Ferrero Rocher Cheesecake layer with a mousse-like texture.

First of all you need to trim your chocolate cakes so the have a flat top and bottom. Use Tala’s cake leveller.

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Take a cake board and place your first cooled chocolate cake on using Tala’s cake lifter.

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Spread a layer of Nutella buttercream over the cake with a Tala pallet knife. Next remove your cheese cake from the tin being very carful as it will still be slightly wobbly and place of top of your cake layer. Next add your second cake layer on top of the cheesecake and gently press down. Take your Tala spatular knife and cover the entire cake in a thin layer of the Nutella buttercream. Once you have crumb coated the cake place into the fridge to set. 

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Once the crumb coat has set you can put the remaining buttercream (except six tablespoons which should be put to the side) on the cake. Using one of Talas patterned cake scrapers simply scrape along the side of the cake to create a stylish texture and design. Take your chopped hazelnuts and press along the bottom of the cake. 

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Now you need to heat the double cream in the microwave for one minute, then add the chopped chocolate and stir until you have a smooth chocolate ganache. Pour the chocolate ganache on top off the cake and allow it to drizzle down the sides.

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Use the Nutella buttercream you put to the side to pipe swirls.

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You can use the Pink Queen icing bag set, the Icing bag set or the dual icing bag set depending of the the type of swirl you want. 

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Next spray your chocolate Ferrero Rocher’s with edible gold spray paint. When dry place them on top of your chocolate Nutella swirl. 

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Ferrero Rocher and Nutella Cheesecake Cake
Serves 16
This one is for all lovers of Nutella and Ferrero Rocher!! If you’re looking a way to really impress your guests, this cake is the perfect way to go. It doesn’t just look delicious but it also taste delicious! The secret cheesecake layer gives the perfect texture between the light chocolate cakes.
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Prep Time
30 min
Cook Time
1 hr
Total Time
2 hr
Prep Time
30 min
Cook Time
1 hr
Total Time
2 hr
1158 calories
109 g
239 g
76 g
11 g
47 g
270 g
516 g
82 g
1 g
24 g
Nutrition Facts
Serving Size
270g
Servings
16
Amount Per Serving
Calories 1158
Calories from Fat 676
% Daily Value *
Total Fat 76g
118%
Saturated Fat 47g
237%
Trans Fat 1g
Polyunsaturated Fat 6g
Monounsaturated Fat 18g
Cholesterol 239mg
80%
Sodium 516mg
21%
Total Carbohydrates 109g
36%
Dietary Fiber 4g
15%
Sugars 82g
Protein 11g
Vitamin A
35%
Vitamin C
1%
Calcium
24%
Iron
24%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cheesecake
  1. 2x 280g Full-Fat Philadelphia Cream Cheese
  2. 300g Nutella
  3. 100g Icing Sugar
  4. 1tsp Vanilla Bean Extract
  5. 300ml Double Cream
  6. 12 Ferrero Rocher, Chopped up
Decoration
  1. 7 Ferrero Rocher
  2. 50g Finely Chopped Hazelnuts
  3. 100g Dark Chocolate, melted
  4. 150ml Double cream
For the chocolate cake
  1. 200g caster sugar
  2. 200g soften butter
  3. 4 eggs
  4. 200g self rating flour
  5. 1 tsp baking powder
  6. 2 tbsp milk
For the chocolate cake
  1. 200g caster sugar
  2. 200g soften butter
  3. 4 eggs
  4. 200g self rating flour
  5. 1 tsp baking powder
  6. 2 tbsp milk
Nutella Buttercream
  1. 300g unsalted butter, softened
  2. 600g icing icing sugar, sifted
  3. 2 tsp vanilla extract
  4. 400g Nutella or other chocolate hazelnut spread
  5. 3-4 tbsp milk
Instructions
  1. With an electric stand mixer with the whisk attachment whisk the Cream Cheese, Vanilla, Icing Sugar and Nutella until smooth. Then pour in the double cream and whisk on a medium level until its thick and holds itself completely! You will know when its done as it it won’t thicken any more.
  2. Fold through the chopped up Ferrero Rocher and spread the mixture evenly in a tin. Chill in the fridge for at least 5-6 hours, but preferably overnight.
  3. Heat oven to 190C. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
  4. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
  5. In a stand mixer fitted with the paddle attachment. Add the softened butter, mix on a low speed to soften slightly.
  6. Add the icing sugar and starting on a low speed mix until the butter and sugar are combined. Then turn the speed up to medium and beat for 5-7 minutes or until creamy and fluffy. Make sure you scrape down the sides of the mixer halfway through to ensure even mixing.
  7. Now add the Nutella and cream and beat until combined.
  8. First of all you need to trip your chocolate cakes so the have a flat top and bottom. Use Tala’s cake leveller. Take a cake board and place your first cooled chocolate cake on using Tala’s cake lifter. Spread a layer of Nutella buttercream over the cake with a Tala pallet knife. Next remove your cheese cake from the tin being very carful as it will still be slightly wobbly and place of top of your cake layer. Next add your second cake layer on top of the cheesecake and gently press down. Take your Tala spatular knife and cover the entire cake in a thin layer of the Nutella buttercream. Once you have crumb coated the cake place into the fridge to set.
  9. Once the crumb coat has set you can put the remaining buttercream (except six tablespoons which should be put to the side) on the cake. Using one of the patterned cake scrapers simply scrape along the side of the cake to create a stylish texture and design.
  10. Now you need to heat the double cream in the microwave for one minute. then add the chopped chocolate and stir until you have a smooth chocolate ganache. Pour the chocolate ganache on top off the cake and allow it to drizzle down the sides. Use the Nutella buttercream you put to the side to pipe swirls. You can use the Pink Queen icing bag set, The Icing bag set or the dual icing bag set depending of the the type of swirl you want.
  11. Next spray your chocolate Ferrero Rocher’s with edible gold spray paint. When dry place them on top of your chocolate Nutella swirl.
beta
calories
1158
fat
76g
protein
11g
carbs
109g
more
Forever Baking . . . http://www.foreverbaking.co.uk/
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