Admittedly I am not the biggest fan of Nutella, I’ve never really understood why everybody raves about it so much. This cheesecake however is my exception. It’s light and creamy, with just the right tang to cut through the richness of the chocolate. It’s an easy, fuss-free easy dessert which would be ideal for a fancy dinner party or get together. Trust me this one’s a keeper!
- 250 grams digestive biscuits
- 75 grams soft unsalted butter
- 1 x 400 grams jar nutella (at room temperature)
- 100 grams chopped toasted hazelnuts
- 500 grams cream cheese (at room temperature)
- 60 grams icing sugar (sifted)
- Break the digestives into the bowl of a processor, add the butter and a 15ml tablespoon of Nutella, and blitz until it starts to clump. Add 25g/3 tablespoons of the hazelnuts and continue to pulse until you have a damp, sandy mixture.
2. Tip into a 23cm/9inch round springform and press into the base either using your hands or the back of a spoon. Place in the fridge to chill.
3. Beat the cream cheese and icing sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.
4. Take the springform out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the remaining chopped hazelnuts on top to cover and place the tin in fridge for at least four hours or overnight. Serve straight from the fridge for best results.
Original recipe taken from Nigella Lawson: https://www.nigella.com/recipes/nutella-cheesecake
Looking for biscuit tasting cupcakes? Well you’re in the right place. As you can probably tell from my previous post, I’ve been on a bit of a biscoff binge. I guess it’s because it makes me feel all nostalgic about my time in France and my housemate Adèle who absolutely adored the stuff. Give these biscuity tasting cupcakes a go for yourself!
Yield: 16 cupcakes
For the cake:
- 250 g butter
- 250 g self-raising flour
- 4 eggs
- 125 g light brown sugar
- 125 g white sugar
- 1/2 cup of coffee
- 1 tsp vanilla
For the icing:
- 125 g butter
- 250 g icing sugar
- 200 g Speculoos/Biscoff Cookie Butter
- 2 tbsp milk
For the Cake:
- Preheat oven to 180°c and line a cupcake pan with cupcake cases.
- Mix together butter and both sugars until combined.
- Add the eggs and mix until the batter becomes smooth.
- Add the flour and mix until the batter is completely combined and smooth.
- Poor in the coffee and give it a last mix.
- Divide the mixture between the cupcake liners and bake for about 15/20 minutes
- Let the cupcakes cool completely on a cooling rack before icing
For the icing:
- Mix together butter and icing sugar until the mixture becomes soft and a bit lighter in colour.
- Add the biscoff spread and give it a good mix to combine.
- Add the milk to make the buttercream nice and soft. Mix until fully combined.
- Snip off the tip of the piping bag and place the piping tip in it.
- Add the icing mixture to the piping bag and pipe as desired.
Recipe taken from https://sarahslittlekitchen.com/2016/08/15/mini-biscoff-cake-for-mothers-day/
I can’t wait for summer. For now these pics will have to do but I’m definitely feeling the winter blues right now.
This fudge has a smooth and creamy texture (almost ganache like) and takes about 3 minutes to prepare. I have made these in a chocolate and orange flavour combination but you could choose any combination you like best. Pop them in cellophane bags and and tie them up with colourful ribbon to give them as gifts/ party favours. You could also add some edible gold leaf on top to make them look extra special.
Make around 22 squares
3 mins prep 1 hr in the fridge
- 199g condensed milk
- 170g Orange favoured chocolate
- Zest of one orange
- Butter a square pan and line with parchment paper (you can also use foil if you don’t have any parchment paper) for easy removal of set fudge. Set aside.
- In a microwave safe 2 quart bowl, heat chocolate and sweetened condensed milk, on high for 1 minute. Remove from microwave. Let sit for 1 minute, then stir to combine. If needed, heat an additional 30 seconds. Stir until chips are completely melted and chocolate is smooth.
- Pour fudge into prepared pan. Let fudge cool completely before cutting into 1 inch squares. (you can place in the refrigerator for 1 hour to speed up the process.)
- Store in an airtight container.
Recipe adapted from http://chocolatechocolateandmore.com/3-minute-fudge/
This recipe is super cheap, quick and easy with minimal washing up and minimal effort. It’s for those times when you want to have homemade cake but not spend an eternity making it.
Total time: 35 mins (15 mins prep, 20 mins baking)
Crispy on the outside light and fluffy on the inside
Makes 12 fairy cakes
- 125g Butter
- 125g sugar ( may need to be reduced)
- 125g Self raising flour
- 2 eggs, beaten
- 2 tablespoons of milk
- 50g milk chocolate chips
1. Preheat your oven to 180° and line a bun tine with fairy cases
2. Cream the butter and sugar together in a mixing bowl until pale, light and fluffy. ( When I am feeling lazy I do this with a wooden spoon)
3. Then add the eggs one at a time until fully incorporated
4. In another bowl weigh out the flour then sift this into the creamed butter and sugar. Fold it into the mixture with a tablespoon.
5. Add 2 tbsp of milk to the mixture and finally add the chocolate chips. Mix in the chocolate chips so that they are evenly distributed in the mixture. Then put into the preheated oven to bake for 20 mins. After 15 mins turn the tray around so thay all bake evenly.
6. You will know when they are baked as they will have a golden brown colour and spring back when gently touched
7. Eat warm straight from the oven or leave to cool on a cooling rack and then transfer to an airtight box to store.
These taste better the longer you leave them.
For the cake
- 175g dark chocolate
- 6 eggs separated
- 175g Caster Sugar
For The Chocolate Buttercream
- 150g butter
- 50g icing sugar
- 200g dark chocolate
- 1 carton of double cream
- 1 punnet of raspberries
To make the Buttercream
- Beat the butter and icing sugar together and fold in the melted chocolate. Leave until cool enough to spread.
Making the cake
- Lightly grease a 34 x 24 x 2cm (13″ x 9″) swiss roll tin with sunflower oil.
- Melt the chocolate in a bowl and leave to cool
- Combine the egg yolks and sugar in a large bowl and whisk together until light and creamy. Add the cooled chocolate and stir to blend evenly
- In a spearate bowl whisk the egg whites until stiff but not dry. Carefully fold into the chocolate mixture.
- Turn the chocolate mixture into the tin, tilting it so that the mixture spreads evenly into the corners. Bake in a preheated oven at 180)c for 20 mins or until firm to the touch
- Remove from the oven. Place a clean, dry tea towel on top of the cake and on top of this lay another tea towel that has been soaked in cold water and well wrung out. Leave in a cool place.
- Remove the tea towels from the sponge and turn it out onto a piece of baking parchment that has been liberally sprinkled with sifted icing sugar . Peel the Lining paper over the cake .
Spread the preprepared buttercream in an even layer on top of the cake. On top of this add a layer of whipped cream. For the final layer sprinkle over the raspberries.
Roll up the cake from the long edge, using the sugared paper to help lift the cake and roll it forward
Dust with more icing sugar before serving
Recipe taken from James Martin