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 cheesecake is light and airy and has an almost mousse like texture. The chocolate and orange flavour combination is always a winner and did I mention it’s a no bake recipe!
Recipe taken from Anthony Worral Thompson
For the biscuit base:
- 75g butter
- 150g digestive biscuits crushed
For the filling:
- 25g butter
- 110g orange flavoured chocolate
- 1 tablespoon cocoa powder
- 1 tablespoon of powdered gelatin
- 200g cream cheese
- The zest of one orange
- 4 tbsp granulated sugar , or more depending on your taste
- 2 eggs, separated
Optional: Double cream to decorate
For the biscuit base, crush the biscuits in a bowl then in another bowl melt the butter in the microwave. Add the melted butter to the crushed biscuits and mix until thoroughly combined. Pour the biscuit mixture into a 20cm loose bottomed cake tin and spread the mixture out evenly. Pat the mixture down to flatten. Place in the fridge to chill whilst you make the filling.
Boil the kettle
For the filling, melt the chocolate, butter and cocoa powder in a medium sized bowl in the microwave. Cool slightly. Now it’s time to prepare the gelatin, add 75 ml just-boiled water to a measuring jug. Sprinkle in the powdered gelatine, stirring to disperse it. Leave it to dissolve for about 3 mins, stirring from time to time, until the liquid is perfectly clear and all the granules have fully dissolved.
In a large bowl beat the cream cheese to soften it then mix in the orange zest, sugar and 2 egg yolks. Stir in the cooled chocolate mixture
In another bowl whisk the egg whites until stiff. Using a large metal spoon fold them into the chocolate mixture, then fold in the gelatin liquid. Pour over the biscuit base and chill for 2-3 hours until firm.
Here’s my first attempt at the Giant Iced Millie’s Cookie. For those of you overseas not familiar with Millie’s cookies it’s a bakery chain here in the UK. One of their signature products are the giant cookies that they do for special occasions and as you can see from the picture below it’s like a giant skillet cookie. It’s really simple to do and is a nice twist on the traditional chocolate chip cookie. Mine says congratulations as it was baked in celebration of my sister getting into uni. Just use your favourite chocolate chip cookie recipe (or you can use mine) Chewy Chocolate Chip Cookies, bake it in a cake pan for around 40 mins (depends on the thickness), cool then ice and you’re good to go!
For the Cake
- 225g unsalted butter
- 4tbsp Water
- 55g Cocoa Powder
- 3 eggs
- 250ml buttermilk
- 2 tsp vanilla extract
- 2 Tbsp red food colouring( Dr oetekors works best)
- 280g Plain flour
- 55g Cornflour
- 1.5 tsp Baking Powder
- 280g Caster Sugar
For the Frosting
- 250g soft cheese
- 40g unsalted butter
- 3tbsp icing sugar
- 1tsp vanilla extract
Preheat oven to 190degrees celcius and line two 23cm baking tins or a cupcake tray.
Place the butter, water and cocoa powder in a small saucepan and heat gently, without boiling, stirring until melted and smooth. Remove from the heat and cool slightly.
Beat together the eggs, buttermilk, vanilla extract and food colouring until frothy. Beat in the butter mixture. Sift together the flour, cornflour, and baking powder, then stir quickly and evenly into the mixture with the caster sugar.
Divide the mixture between the prepared tins and bake for 25-30 mins or until risen and firm to the touch. Leave to cool in the tins for 3-4 mins then turn out and finish cooling on a wire rack.
For the frosting, beat together all the ingredients until smooth. Pipe or spoon on the icing as desired.
Recipe taken from the Big Book of Baking.
These are exactly as the title suggests: intensely chocolate, brownie like , fudgey cookies.
They are extremely chocolatey so eat with caution!
- Preheat oven to 170ºc. Line rimmed baking sheets with parchment paper or silicon baking mats.
- Melt the chocolate with the 30g butter and then leave to cool
- Whisk together flour, baking powder, salt and cocoa powder in a large bowl. Set aside.
- In another bowl mix together the sugar and butter until light and fluffy, about 3 minutes. Add in eggs, one at a time, creaming together after each addition. Add in vanilla, making sure it is well combined.
- Once all eggs and vanilla have been combined. Turn mixer speed up to medium high speed and beat until pale, light, and fluffy, about 7-10 minutes. Turn down speed of mixer and slowly stir in cooled and melted chocolate. Stir dry mixture until combined, then stir in milk chocolate chips.
- Drop tablespoon scoops of cookie dough batter onto lined baking sheets, leaving about 3 inches between cookies to allow them to spread.
- Place in preheated oven and bake 12-15 minutes. Remove from the oven and allow to cool completely before removing from the baking sheet. The cookies are fragile while warm, so allow to cool completely before moving.
Original recipe from: http://addapinch.com/triple-chocolate-cookies-recipe/
This recipe is perfect for decorating cakes. It allows you to go for a lighter frosting as many people find the traditional American buttercream too sweet. Stabilising the icing means that the frosting holds up well and will not just melt or collapse straight away.
- Plain Powdered Gelatin 1 teaspoon
- Cold Water 1-1/2 tablespoons
- Boiling Water 1-1/2 tablespoons
- Bloom the gelatin in the cold water.
- Let stand about 5 minutes.
- Add the boiled water to the gelatin mixture and stir to dissolve.
- Use immediately in the recipe below
Stabilized Whipped Cream Recipe
If your stabilizer starts to get gelatinized while you prepare the whipped cream, you simply rewarm in a microwave or on the stove top gently to melt.
- 2 cups Heavy/double Cream
- ¼ cup Confectioners/icing Sugar (may need to add more , depends on the sweetness of the cake you will be using)
- The entire stabilizer recipe from above
- First prepare the gelatin stabilizer from above. reserve.
- Using a cold bowl, whip and heavy cream whip the cream and gradually add the sugar.
- Whip to soft – medium peaks and then add the melted stabilizer all at once
- Continue to whip for a few seconds longer until desired consistency.
- Use immediately on your cakes and desserts
Always refrigerate any cake or dessert that is made with whipped cream as it is highly perishable.
You can always add flavourings and colours as desired
Can be used to ice around 24 cupcakes
Recipe taken from Gretchens Bakery.
There’s also a video tutorial of this recipe on her website!
Recipe by Joanne Wheatley
For the cupcakes
- 120g/4oz plain flour
- 140g/5oz caster sugar
- 1 tsp baking power
- 40g/1½oz unsalted butter
- 50g/2oz dark chocolate, melted and cooled slightly
- 1 free-range egg
- 125ml/4fl oz milk
- 1 orange, juice only
- 3 tbsp granulated sugar
For the white chocolate and orange buttercream
- 125g/4½oz unsalted butter, softened
- 250g/9oz icing sugar
- 2-3 tbsp milk
- 50g/1¾oz white chocolate, melted
- 1 orange, zest only
- 100g/3½oz orange chocolate
Preheat the oven to 170C/325F/Gas 3. Line a 12-hole muffin tin with paper cases.
Mix the flour, sugar and baking powder together in a food processor. Add the butter and pulse until combined.
Whisk the melted chocolate, egg and milk together in a jug.
Stir the chocolate mixture into the flour mixture until just combined.
Spoon the mixture into the cases and bake for 15-20 minutes, or until risen and golden-brown and a skewer inserted into the middle comes out clean. Remove from the oven and set aside to cool for 10 minutes.
Meanwhile, mix the orange juice and granulated sugar together in a bowl. Carefully pour the orange juice mixture over the warm cakes and set aside to cool completely.
For the white chocolate and orange buttercream, beat the butter in a bowl until light and fluffy. Carefully stir in the icing sugar and continue to beat for five minutes. Beat in the milk, melted chocolate and orange zest.
Decorate the cupcakes with the buttercream
Use a sharp knife to make chocolate shavings from the orange chocolate and use them to decorate the cupcakes.