Chocolate-Hazelnut Spread

Mmmm who doesn't love Nutella and toast! So I attempted to make some myself. I liked this, Kevin loved it but I thought it was a little sweet. 

Next time I'll try it out with some cocoa powder and extra hazelnuts :) 

Ingredients

200g hazelnuts

150g white chocolate

150g milk chocolate

397g condensed milk  

4 tbsp sunflower oil

Salt

6 tbsp hot water 

• toast the hazelnuts in the oven at 180°C for 10 minutes, once cooled slightly remove the skins from the hazelnuts and whizz in a food processor.
• divide the hazelnuts, condensed milk, sunflower oil and water into two pots.
• add the white and milk chocolate into each pot and add a pinch of salt.
• melt the chocolate and stir until everything is well combined. 
• transfer each spread into 200ml, sterilized jars.

♥ ♥

Wendy

XO

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Marbled Chocolate Ring Cake

Even if this cake tasted disgusting (which it didn't might I add), it looks spectacular and is perfect for any special occasion. I got the funky cake tin in TK Maxx for under €10 - WIN! 

Preheat the oven to 180^°C - Be sure to grease and line the tin with strips of baking paper to prevent the cake sticking.

Sponge

225g butter
225g caster sugar
4 large eggs
225g self-raising flour
2 tsp baking powder
1.5 tbsp cocoa powder
1.5 tbsp hot water

• blend the cocoa and water to create a paste.
• to a large bowl, add all the remaining ingredients and whisk until blended. 
• spoon half the mixture, using a teaspoon into the bottom of the tin.
• mix the cocoa paste with the remaining cake mixture and repeat the previous stage until its all used up.
• swirl the mixtures together with a small knife and level out the top.
• bake in the oven for approximately 40 minutes until well risen and springs back when touched. 
• leave the cake to cool in the tin before turning out onto a wire rack to cool completely.

Icing

150g plain chocolate

2 tbsp water

100g butter

50g milk chocolate

• to make the icing, melt the chocolate, water and butter in a bowl over a saucepan of hot water.
• pour over the cake and leave to cool for 1 hour (leave the icing to cool a little so it 'sticks' to the cake better)
• to decorate, melt the milk chocolate over a pan of hot water and spoon into a plastic sandwich bag/piping back, cut of a corner and drizzle over the cake. 
• yum yum yum!

♥ ♥

Wendy

XO

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Happy Birthday Chocolate Cake

You don’t always need an excuse for baking but I love to have one all the same. On the 19^th of August it was Kevin’s Birthday so we made a delicious chocolate fudge cake.  It was ridiculously simple, yet very very tasty! Preheat the oven to 170^°C and line two 8 inch tins – I actually used one baking tin this time but I much prefer to use two, it takes an age to bake in one!

White Chocolate Pre-Microwave

Chocolate icing

White Chocolate Something....

Cake Ready for Cutting

Chocolate Fudge Cake

Sponge

50g cocoa powder

6 tbsp boiling water

3 eggs

50ml milk

175g plain flour

1 tsp baking powder

100g butter

275g caster sugar 

• In a large bowl mix the cocoa powder and boiling water until smooth.
•  Add the rest of the ingredients and whisk with a hand held mixer until all the ingredients are combined.
•  Divide the mixture between your two tins and bake in the oven for 20 minutes (it took nearly 40 minutes with one tin)

Icing

150g plain chocolate

150g double cream

• While your cake is baking prepare your icing so it has plenty of time to cool and thicken.
• All you do is put the cream in a pot, drop in the chocolate and melt over a low heat for approximately 10 minutes.
•  Once the cake is baked and cooled decorate with the cooled ganache icing.

PS – I melted white chocolate and spread it on a baking sheet to be broken up and thrown on the cake at the end ha-ha. 

♥ ♥

Wendy

XO

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