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Chocolate & Hazelnut Bundt Cake

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Decided to bake a chocolate cake for our New Years Day dessert, we had the whole family this year so had to do something that fed 11 adults and 1 child. This was perfect and delicious but so rich, so a little bit is all you need.

 

Serves about 12-14

For the Cake:-

200g unsalted butter

200g Dark Chocolate

300g Light Muscovado Sugar

4 large eggs

175g self raising flour

1 tsp baking powder

 

For the Glaze:-

300ml double cream

160g dark chocolate

Choice of nuts – I used Hazelnuts

 

  1. Preheat oven to 180 deg
  2. Melt butter and chocolate together, either in a bowl over a pan of boiling water or in a microwave for about 1 minute. Allow to cool slightly.
  3. Beat Sugar & Eggs together then pour in butter & chocolate mix.
  4. Fold in flour & baking powder until combined.
  5. Pour mixture into a cocoa floured bake tin and bake for about 40 minutes.
  6. Meanwhile make the glaze by heating the cream gently and add the chocolate in, stir to melt. Whisk and pour over cake once cooled from oven. Sprinkle over nuts.

 

ALL · Cakes and Biscuits · Desserts

Chocolate & Pistachio Tart

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Oh Yum, I love Pistachios and had some in my cupboards to use up, so I though I would give this little delight a go and I wasn’t disappointed.

 

For the Crust

100g Plain flour

35g Cocoa Powder

70g Chopped Pistachio’s

1/4 tsp salt

70g unsalted butter, room temperature

35g Demerara Sugar

1/2 tsp vanilla extract

For the Pistachio Paste

65g Pistachio’s

35g Demerara Sugar

1/4 tsp salt

1 tbsp olive oil

For the Filling

150g Milk Chocolate

120ml Cream

50ml Milk

1 egg beaten

Pistachio’s chopped to garnish

 

  1. Grease a 9″ Fluted Tart tin with removal bottom.
  2. Whisk together flour, cocoa powder, chopped pistachios, and 1/4 teaspoon salt. Beat butter on medium speed until fluffy. Add sugar, and beat until pale. Add vanilla, then flour mixture, beat until just combined and dough holds together when pressed between 2 fingers. Press dough into a disk, and wrap in plastic. Refrigerate for 15 – 30 mins.

     

  3. Roll out dough to an 11-inch round, 1/4 inch thick on a lightly floured surface. Press dough into bottom and up sides of tart pan. Trim excess dough flush with edges of pan using a knife. Refrigerate until firm, at least 1 hour or overnight. Meanwhile, preheat oven to 150 deg C.
  4. Bake until firm, about 30 minutes. Let cool completely.                            20191124_124013
  5. Make the pistachio paste: Pulse pistachios, sugar, and 1/4 teaspoon salt in a food processor until mixture begins to clump together. Add oil, and pulse until smooth and paste like. Spread evenly into bottom of cooled tart shell, pressing firmly with back of a spoon until flat and smooth.
  6. Make the filling: Place chocolate in a heatproof bowl. Heat cream and milk in a saucepan over medium heat until almost boiling, pour over chocolate. Let stand for 2 minutes. Slowly whisk until smooth. Let cool for 10 minutes. Stir in egg until combined. Pour in filling to tart shell. Bake until just set, 30 to 35 minutes. Let cool. Garnish with finely chopped pistachios.

 

 

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ALL · Cakes and Biscuits · Desserts

Pear, Hazelnut & Chocolate Crumble Cake

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Oh yum……Pears are in season at the moment so I wanted to try a different dessert with them, this was so delicious and the texture was crunchy too.

 

Makes 8 servings (or 6 big ones…lol)

100g chopped hazelnuts

140g self raising flour

175g butter cut into small chunks

70g Caster sugar

80g dark brown sugar (10g from sprinkling)

2 large eggs

4 small pears – peeled, cored and diced

50g dark chocolate, chopped into small pieces

 

  1. Preheat oven on convection bake to 160 deg and line and grease a springform cake tin
  2. Add the flour & hazelnuts to a bowl and mix, add the butter and pulse until it forms bread like crumbs                                                                          20191101_132417
  3. Add the sugar, eggs and mix
  4. Add in 3 of the pears and chocolate and mix lightly until combined, Spoon mix into the cake tin and smooth out.
  5. Sprinkle the other pear pieces on top and press down lightly, sprinkle the remaining 10g brown sugar on top and bake for 50-60 minutes.
  6. Cool in the tin then transfer to a wire rack.
  7. Serve with some lovely whipped cream or ice cream.

 

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ALL · Cakes and Biscuits

Chocolate & Almond Marble Bundt Cake

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Oh yummy! I fancied something a little naughty with my coffee this weekend so thought I’d try out my new Bundt cake tin. It was supposed to be marbled, however, I think I put to much chocolate into the mixture and swirled it too many times…….lol! The flavour was fantastic though.

A Bundt cake  is a cake that is baked in a Bundt pan, shaping it into a distinctive ring shape. The shape is inspired by a traditional European cake known as Kugelhupf, but Bundt cakes are not generally associated with any single recipe. The style of mould in North America was popularised in the 1950s and 1960s, after cookware manufacturer Nordic Ware trademarked the name “Bundt” and began producing Bundt pans from cast aluminium. Publicity from Pillsbury saw the cakes gain widespread popularity.

 

Ingredients for 1 Bundt tin

180g softened butter

225g caster sugar

3/4 tsp almond extract

2 tsp baking powder

180 g plain flour

75g ground almonds

3 large eggs

2 tbsp milk

3 tbsp cocoa powder with 3 tbsp water – mix to a paste

100g dark chocolate chips

Icing sugar to decorate

 

  1. Pre heat your oven to 180 deg or if you have a cake setting, set to Marble Cake setting. Brush the Cake tin with melted butter, ensure it is thoroughly covered.
  2. Cream the butter and sugar together until fluffy, stir in the almond extract.  20190830_183238
  3. Mix together the flour, baking powder and ground almonds together. Beat in the eggs one at a time to the butter mixture with 2 tbsp of the flour mixture, repeat until all eggs have been added then fold in the remaining flour mix.
  4. Stir in the milk and mix, then spoon 1/2 of the batter into a separate bowl and mix in the cocoa paste into 1 and the chocolate chips into the other.            20190830_184820
  5. Add spoonfuls of each batter alternately to the cake tin and drag a handle of a spoon through the mixture to create the marble effect, do not over do this.        20190830_185255
  6. Bake in the oven for about 40-50 minutes until a knife comes out clean
  7. Let it cool for about 10 minutes in the tin before turning out. Once cooled, sprinkle with icing sugar and serve. Yummy!

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ALL · Cakes and Biscuits · Desserts

Crunchie Biscuit Base Galaxy cake

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I wasn’t really sure what to call this as it was a mishmash of 2 cakes….I was going to bake a chocolate tart and realised I didn’t have all the ingredients for the sweet pastry. So I decided to make a biscuit base instead. Then I discovered I didn’t have double/whipping cream but only single cream, so I therefore now had to bake. Despite all my misfortunes, this did actually turn out quite nice.

I was only making a small one for my other halves birthday, he loves chocolate…lol!

 

Makes a small portion for 1 or 2

For the filling:-

100g Milk Chocolate, minimum 35% cocoa

100ml single cream

50ml whole fat milk

1 egg

For the base:-

4 Digestive biscuits

1 Crunchie chocolate bar

1 tbsp butter – melted

For the toppings:-

small chunks of honeycomb to decorate

small edible spray glitter (optional), it was a birthday after all.

 

  1. In a food processor put the digestives, crunchie bar and blitz until breadcrumbs, add in the melted butter and bring together.
  2. Line a small springform tin with greaseproof paper. Empty the biscuit mixture into the tin and push/flatten down with your hands evenly. Refrigerate.
  3. Empty the cream and milk into a pan and bring to the boil.
  4. Place the chocolate into bowl in pieces.
  5. Pour the hot cream and milk over the chocolate to melt, stir until blended. Set aside to cool.
  6. Crack the egg into a dish and using a hand mixer, mix until fluffy.
  7. Once chocolate has cooled, pour egg into bowl and mix through.
  8. Remove biscuit base from fridge and pour in the chocolate mix.
  9. Preheat your oven to 130 deg. Gently place the tin in the oven and bake for about 30 minutes. You want it set but with a slight wobble. Remove and allow to cool.
  10. Sprinkle some cocoa powder over top (optional) the sprinkle the honeycomb pieces on top. Serve.
  11. This can be chilled and kept for later. Serve at room temperature.

 

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ALL · Cakes and Biscuits · Desserts · Pastries and Pies · Snacks and nibbles

Peanut Butter & Chocolate Baklava

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I’ve been dying to try this recipe for a long time & it was just as dreamy as I thought. I love peanut butter, so any recipe with it in I simply have to try.

This was so easy and quick to make, just 3 ingredients.

 

1 packet of Filo Pastry (I only used 8 sheets)

3 tbsp Peanut Butter (I used crunchy but you could use smooth if preferred)

3 tbsp Nutella (got to be Nutella…lol)

 

  1. Line a baking tray with baking paper and preheat oven to 220 deg
  2. Place 4 filo sheets onto tray and gently spread nutella chocolate over the sheet, lay another 4 sheets of filo over the chocolate spread and then gently spread the peanut butter over.
  3. Gently roll up the filo (not too tight) and bake in the oven for about 20-30 minutes.

Slice up and serve.

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ALL · Cakes and Biscuits · Snacks and nibbles

Crunchy Rocky Road Bites

 

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I’m not a fan of marshmallows but I was cleaning out my kitchen drawers and came across a bag (not sure why they were in there…lol!), they had to be used up, so Rocky Road was the only thing I could think of where I had all the other ingredients and it was quick and easy to put together. My partner was absolutely delighted, he has a very sweet tooth.

 

Makes 6

100g milk chocolate chips – melted

30g butter – melted

1 tbsp Maple Syrup

40g mini marshmallows

80g Crunchy Weetabix bran (you can of course use digestive biscuits or other biscuits of your choosing)

 

  1. Put the crunchy bran or biscuits into a food bag and using a rolling pin, crush till you have a good mix of crumbs and smaller pieces.                                      20190323_152239 20190323_152251
  2. Melt the chocolate and butter in a microwaveable bowl for about 50 secs at power 900w. Mix in the crunchy bran biscuits, marshmallows and maple syrup until coated.                                                                                                                   20190323_152510
  3. Pour into a small tin or a muffin tin and press down.  Chill in the fridge for about 2 hours.                                                                                                                   20190323_155439
  4. These need to be kept in the fridge after as they will melt at room temperature, allow to sit at room temperature for about 1 minute before eating. These will keep for about 1 week in an airtight container.

 

 

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