Ferrero Rocher Brownies

OMG right? 

I have to admit that these were not of my creation, but come from a creative youtuber Cupcake Jemma. I love watching her videos and if you haven't before you should start with the video I have linked below! These brownies again wouldn't have been my first choice as I am not a fan of hazelnuts. They aren't terrible, just not a huge fan. 

However, my baby baker, not a baby any more having celebrated her 8th birthday last week, likes them and loves Nutella even more. Something I discussed a few posts ago when I made Nutella brownies and since I only just made them I couldn't make them again. 

So, on the hunt for what else I could make her I came across great recipes featuring Nutella like 

Nutella Bueno Cupcakes from The Baking Explorer and an Ultimate Chocolate and Nutella layer cake from supergolden bakes and I also came across a No-bake Ferrero Rocher Cheesecake from What Jessica Baked Next. It was this last one that made me think of Ferrero Rochers and went on another hunt before coming across these brownies from Cupcake Jemma. 

They turned out beautifully (please ignore my cracked ganache) and were loved by all who tried them! If you'd like to have a go I have listed the ingredients you will need, watch the video for instructions and I made some notes on what I did differently below it. Enjoy!! 

Ferrero Rocher Brownies

2 small eggs

165g caster sugar

80g dark chocolate

80g unsalted butter

25g cocoa powder

60g plain flour

1/4 tsp baking powder

1/4 tsp salt

30g chopped roasted hazelnuts

Nutella Nougat

25g unsalted butter

100g caster sugar

30ml evaporated milk

40g nutella

100g marshmallow fluff

60g chopped roasted hazelnuts

1/4 tsp vanilla extract

for the topping

75g double cream

75g dark chocolate

8 or more Ferrero Rocher

There were a few things I changed to suit my needs: first I made them in a 7inch circle cake tin as I wanted it to be cake like for my daughters birthday. Because of this I cooked it for 25 minutes instead of the 15-20 that she suggests in the video. However, that could be because of my oven so if you too are making them in a round tin then check them at 15 minutes. 

Second I didn't pipe more Nutella in the nougat. Just an extra step I couldn't be bothered with, but would totally be worth it if you are a Nutella fan! 

Third I didn't decorate with more hazelnuts and gold lustre although I wish I had as my ganache cracked a bit. That was only because I was impatient and didn't let it all sit before taking it out of the tin. 

*Want to see more of Cupcake Jemma's delicious treats? Follow the video above or visit her website here. 

Schwarzwalder Kirschtorte aka Black Forest Cake

This past Saturday I celebrated surviving another year. The last thing you want to be responsible for on your birthday is providing your own cake. However, if you don’t then you might end up with some horrible store bought cake with icky fondant, to me that would be worse then no cake at all.

I didn't get a chance to make a cake on Saturday because we were out for a day in Bath. Did a bit of exploring and stuff. Then back for a BBQ with close friends of the family, all in all a good day! There was a grand plan to make myself a cake on the Friday, but like most things I plan it didn't go accordingly. As I had all the ingredients I went a head and made it yesterday.

There was a little bit of trouble with it. The cake is super soft and delicious, but because it’s so soft when I was layering the cake up, the cake I choose for the middle layer split on me. It was definitely an eek moment. It just meant the next layer made it really squish out the side. After a bit of time in the fridge it’s all right, but it would also work as a trifle. Just layer it up in a bowl!

To be honest I don’t think I have ever had a Black Forest Cake. It’s a classic or retro cake that has stood the test of time. It even appears in more then one of Ursula Todd’s re-lives in Life After Life. This is the second cake I was talking about in the previous post where I shared the Sherry Cake.

The Sherry Cake represents Ursula's life at home and time of peace. Where this cake represents war and the somewhat darker sides of her life. Schwarzwalder Kirschtorte/Black Forest Cake is not only a favorite of our heroine but noted as a favorite of the Fuhrer himself. It is a well known fact that Hitler had a big sweet tooth

Life After Life questions if you had the opportunity to change things, would you? If you could have a second chance? If I could go back and make this cake again I would know to be more careful with the layers. However, I believe that no matter what choices we make some things cannot be changed - some things stay the same.

Black Forest Cake

185g unsalted butter

150g dark chocolate

125ml milk

175g self-rising flour

225g golden caster sugar

150g light brown sugar

1 tbsp cocoa powder

3 eggs

75ml buttermilk

6-8 tablespoons morello cherry conserve

ganache (recipe follows)

whipped cream (recipe follows)

fresh cherries to decorate

Heat the oven to 150C and grease/line three 7in/18cm cake tins.

Melt the butter, chocolate, and milk over a low heat, stirring occasionally. Leave to cool, while you mix the flour, both sugars, and cocoa powder together. Add the eggs to the dry mixture one at a time. Then when the chocolate mixture has cooled stir in the buttermilk before adding to the flour/egg mixture. Gently stir until combined. Pour into the prepared tin(s) dividing between the tins as evenly as possible. Bake for 45-50 minutes using the skewer test to make sure they are cooked through. When the cakes are out of the oven and cooling make the ganache and whipped cream.

Lay the first layer of the cake on a plate/board/stand and spread 3-4 tablespoons of the cherry conserve over the top, then pour ½ of the cooled ganache over it. Pipe 1/3 of the whipped cream in circles on top, leaving a little room around the edge. Repeat with the next layer. Finish the top with the whipped cream and fresh cherries.

ganache

200ml double cream

25ml kirsch

1 tbsp honey

100g dark chocolate, broken up

Simmer the cream, kirsch, and honey together before adding in the dark chocolate. Whisk until shiny.

whipped cream frosting

500ml double cream

2 tsp vanilla extract

25g golden caster sugar

Whip the cream, vanilla, and sugar together until it holds a soft peak.

notes: Recipe loosely adapted from Jaime’s Comfort Food - Sherry Cake & more on Life After Life by Kate Atkinson - Other retro cake: Pineapple upside down cake. Recommendations for World War 1 & 2 fictional novels. Follow Teddy Todd's (Ursula's brother) story in Kate Atkinson's new novel A God in Ruins. All opinions are my own and I purchased Life After Life for my Kindle App.

Double Chocolate Strawberry Mini Tarts

This month’s Pastry Challenge is chocolate! The possibilities of a chocolate and pastry combination are endless! When faced with a lot of different choices the only way to narrow it down is to figure out what it is you want.

First I knew I wanted a chocolate pastry and a fresh fruit. So, I started looking through blogs and books for different options.

Then the chocolate and cherry tart I made in February kept coming to mind…but it was too dark for the beautiful weather we've been having. Then I knew I wanted something light and springy!

That’s why this chocolate short crust pastry with a white chocolate ganache and fresh strawberries came to exist. Since chocolate can be so rich it made sense to make these tarts little or mini. It makes the perfect chocolaty bite, without being too rich and sickly. We all love chocolate, but let’s be honest it can too much sometimes!

These would make a great spring teatime treat! So, let’s get baking…

Chocolate Short Crust Pastry

200g flour

25g cocoa powder

50g icing sugar

350g unsalted butter, cold & cubed

3 egg yolks

1 tsp vanilla extract

Sift the flour, cocoa, and sugar together and gently rub in the butter so that the mixture looks like breadcrumbs. Try not to touch it too much because you want to keep the butter from melting. Add the egg yolks and vanilla; mix together until you get a soft dough. Form into a ball and smoosh it down a little so it’s disk like. Then rest in the fridge for at least 30 minutes or over night.

Just before you take out of the fridge grease your mini tart pan or tart tins with soft butter. Sprinkle a little flour on the counter before rolling out the pastry - rotate every other roll to get a nice circle. You don’t want it too thin or too thick, but use your own judgment based on your tart tins. Then cut out circles somewhat bigger then your tart tins, you want the over hang. Presses gently into your pan/tin getting the pastry down into the corners, and carefully trim the excess dough off.

*If you are making little ones like these you will have extra pastry. There are two options either freezing it for a couple of months or make a double batch! Cover with cling film and rest in the fridge for at least 15 minutes. I left them in for about 45 minutes.

Heat the oven to 180C. Once it’s at temperature take the pan/tin out of the fridge. Using a fork put holes in pastry. Place a piece of grease proof paper in each, I cut out individual circles, and fill with baking beads press down to make sure they are holding the pastry down. Bake for 8-10 minutes, then remove the baking beads and bake for a further 5-8 minutes or until it looks dried out. I don’t know how else to describe it, because with chocolate pastry it won’t be brown. Cool for a few minutes before filling with the ganache and strawberry!

White Chocolate Ganache

50-100g white chocolate, broken up

50-100g double cream

20 or more fresh strawberries

The varied amount is due to your tart tin/pan size. You might need more or less. These ones used only about 50g of each. Place an equal amount of both ingredients in a heatproof bowl over a simmering pan of water. Stir until melted. Fill each tart case and top with a fresh strawberry!

notes: chocolate pastry recipe is adapted from Eric Lanlard’s Tart it Up! and can also be found online on The Telegraph’s website. Use up the egg whites making meringues!

These tarts were entered into these challenges:

The Pastry Challenge (theme chocolate) hosted by myself with Jen's Food 

Tea Time Treats (theme chocolate) hosted by Lavender and Lovage with The Hedge Combers 

Treat Petite (theme spring time) hosted by The Baking Explorer with Cakeyboi 

No-Bake Chocolate Cherry Tart {Valentine's Day Dessert}

This weekend couples all over the world will be celebrating the ultimate day of love and romance, Valentine’s Day. (This Saturday if you didn't already know!)

Basically it started because of a guy named St. Valentine and apparently he married couples that were refused by the church. He was jailed for it, but while in jail he “healed” the jailer’s daughter. Before he was executed he gave her a card and signed “Your Valentine” as a way of saying goodbye. It wasn't until the High Middle Ages that the day became associated with “romantic love.” Courtly love was very popular then and it’s them we have to blame for the mushy over the top lovey dovey crap we see today.

By that last statement you may think that I am a bit of a cynic or something, but I do love the idea of a holiday that celebrates love. As Frozen has taught us love saves and heals us and that I think is worth celebrating!

Another thing that ‘heals’ people is chocolate. Chocolate is associated with many things and during this love holiday it’s a popular choice of gift and celebratory treat!

Why not wow your loved ones with this amazing No-Bake Chocolate Cherry Tart!

It’s easy and delicious and rich. All the things you want in a Valentine’s Day dessert. Chocolate pairs very well with most fruits and especially with red berries like strawberries, raspberries, and cherries.

Cherries can be a bit tricky because of their pits, but if you have a cherry pitter tool it makes pitting the cherries easy peasy lemon squeezy. OXO Good Grips sent me a cherry pitter to try out, along with a 3-piece Berry Bowl &Colander Set that came in handy when rinsing the cherries before placing them in creamy chocolaty ganche and I used my OXO Good Grips small silicone spatula when mixing my ganache. 

Wait no longer here’s how I made this rich Chocolate Cherry Tart!

No-Bake Chocolate Cherry Tart

419g of chocolate cream filled Oreo Cookies

100g butter, melted

200g dark chocolate, broken up

200g double cream

30-35 cherries, pitted and rinsed

Gently butter a 9 in or 22 cm tart tin and set aside. Place the chocolate biscuits (3 (UK) packages minus four cookies (to eat)) in a food processor and pulse until they look like breadcrumbs. Add the butter and pulse a couple more times until the crumbs and butter combine. Pour into the tin and press down and up the sides of the tin, try to even it out as best you can. I just used my hands it was the easiest way to get it pushed down.

Place in the fridge to cool while you pit the cherries and make the ganache. Pit the cherries according to the instructions of the pitter tool. In a heat proof bowl place both the broken up chocolate and double cream and set on top of a simmering pan of water. Gently stir with a spatula while it’s melting. Once it becomes a smooth shiny ganache pour into the tart tin and then add the cherries. Place in the fridge until ready to serve.

notes: In association with OXO, for further information see my contact/policy page and also check them out they have some great kitchen tools! Recipe is adapted from mowielicious blog. Also I did a short spontaneous video and I uploaded it here. It’s un-cut and I didn't know what I was trying to say half the time, but I thought I’d post it anyway! Let me know what you think!!

Ginormous Jaffa Cake Cake

Until I moved to the UK I had never heard of Jaffa Cakes.

I can’t recall the exact moment I tried a jaffa cake for the first time, but I do remember thinking they were a bit odd.

The thing was I couldn't quiet decide what it was.

We, us humans, like things to be defined. We feel safer when things make sense or fit into a category. That way we can say we understand it because it fits into something we already know.

Jaffa cakes didn't really make sense to me and I wasn't sure I liked them or not. Even though I have a love of orange and chocolate. 

Then there was a new tax on chocolate covered biscuits. Which then began the whole debate on if a jaffa cake was in fact a cake or was it a biscuit.

Finally we would know where the jaffa cake stood and by knowing that we could sleep better at night.

It was decided they were more cake like and therefore wouldn't be taxed. They proved their point by making a large jaffa cake and I would like to think it was a bit like this one.

Ginormous Jaffa Cake Cake

orange jelly

juice of 4 large oranges

100g golden caster sugar

6 gelatine leaves

Line a 8in/20cm round cake tin with clingfilm. Before juicing the oranges, zest them and save it for cake below. Once zested juice the oranges and place in a saucepan with the sugar. Gently stir to dissolve. While that’s doing that, place the gelatine leaves into cold water to soften. Once soft, squeeze any excess water out before placing in the warm orange juice/sugar mixture. Gently stir until the gelatine is completely melted, then pour into prepared pan and set for 4 hours or more in the fridge.

cake cake:

250g unsalted butter, room temperature, cubed

300g golden caster sugar

4 large eggs

100g full fat natural yogurt

300g plain flour

2 tsp baking powder

zest of 4 large oranges

Line a 10in/23cm round cake tin with greaseproof paper and grease with a little butter. Place all the ingredients into a large bowl or the bowl of a freestanding mixture and beat until everything is combined. Pour into the prepared pan and bake for 55 minutes or until springy to the touch and a skewer test comes out clean. Leave to cool in the tin until the tin is cool enough to handle. Finish cooling completely before placing the jelly circle in the middle of the cake.

chocolate ganache

284ml double cream

150g milk chocolate, broken up

150g dark chocolate, broken up

Place all the ingredients above in a heat proof bowl and set on top of a simmering pan of water. Once the chocolate starts to melt gently whisk in the middle of the bowl in tiny circles. It just slowly mixes the chocolate and the cream and it always gives a smooth silky ganche. Cool slightly before pouring on top of the jelly topped cake.

notes: For further information the jaffa cake tax decision look here and/or here. Recipe is adapted from BBC Bakes & Cakes Magazine Spring 2014 edition 

Bea Arthur Cupcake from Robicelli's: A Love Story, with Cupcakes

Earlier this week I made Cinnamon Bun Cupcake from Robicelli’s: A Love Story, with Cupcakes. I had loads of leftover French Buttercream so I made more cupcakes…

…I didn't want to waste the frosting!!

Honest! That and I wanted to try another recipe.

The Bea Arthur cupcake is Black Coffee Chocolate Cake with Cheesecake Buttercream and an Espresso Ganache.

All I had to do was add some vanilla to the leftover frosting and I had Cheesecake Buttercream. It was the perfect combo.

I hadn't left the cold buttercream come to room temperature before whipping it up with the vanilla (I used vanilla bean paste) so it wasn't as smooth as the previous cupcakes.

Ah well, they were still delicious. Soft and rich and delicious! I was a lot happier with these cupcakes.

Mr Knightley teases me about my moods when something I make doesn't turn out how I wanted. Basically I’m like a toddler having a bit of a tantrum. Even though my logical mind tells me that I’m being silly for being annoyed, it doesn't stop me from being annoyed.

There is always something to learn no matter if things go according to plan or not. As my daughter’s fortune cookie said “When you lose, don’t lose the lesson.”

The lesson? When at first you don’t succeed try try again? or Look to the brighter side? 

That’s a good enough lesson for me, especially when talking about cupcakes…

notes: My review of Robicelli’s: A Love Story, withCucpakes. Refer to the “about me” page if you want to know who Mr. Knightley is. There are plenty of 

A Passion for Baking by Jo Wheatley (a book review)

Here’s the pic I tweeted Jo
upon the books arrival! 

Last fall I (along with 5 million other viewers) watched Jo Wheatley become the 2^nd winner of The Great British Bake Off! Less then a year later her book A Passion for Baking is out! (at a Sainsbury’s near you or now on Amazon.) Having just bought a few baking books for my birthday I was going to wait patiently until I could afford to splurge on more books. Except I didn’t have to wait that long!! I had entered as many times as I could to win a signed copy of the book on her blog. And guess what?!?! I won a copy!! Yay!! I was so super excited when it arrived late last week! 

The book was read from front to back over the weekend and I have to say I love it! It has a little bit of everything. I love the breakfast and brunch sections the most I think; Saturday morning I made the family her American style pancakes served with maple syrup, yum! 

Other sections include family baking, afternoon tea, celebration bakes, baking with children, breads, biscuits and cookies, pastry, and desserts. I am pretty sure that covers everything and anything you could want to bake! This will be a book I reach for time and time again: comfort bakes, show stoppers, and just because I can bakes. I had a hard time choosing where to start! So, I'm glad someone else did...

On Jo’s blog, Jo’s Blue Aga, she is running another competition to win a place in one of her Master Classes. All you have to do is bake the Chocolate Birthday Cake on page 124 of her book (that I was just telling you all about) and decorate it! Then post a picture of the cake and her book on Facebook. I thought I have the book why not give it a go. If anything I have something I made from her book to show you!!

Inspired by Jo’s Rocky Road Cupcakes in her book (page 144) I used the recipe for marshmallow butter cream to sandwich between the layers of the chocolate cake. I also took a star tip and piped around the outside of the cake with the butter cream. Then I took pink and white mini marshmallows and scattered them over the top with some pink and white sprinkles. Then I melted white chocolate and drizzled it over the top! Not too shabby if I say so myself!

This is a fun way to see how people decorate cakes just follow Jo on Facebook to see the other entries. You can always like United Cakedom on Facebook too while you're there! :0) One person commented that all the cakes looked the same and how that shows what a great recipe it is. I would have to agree if everyone gets the same results then it means it was clear, concise, and easy to follow recipe. Everything you want from a good bake book!

The cake is being taken to my husband’s office tomorrow morning so will update when the verdict comes back- but in the mean time go grab yourself a copy and get baking!! 

Box of Chocolates Cake!!

The cakes name says it all. It tastes sort of like a box of chocolates! Very heavy and rich, it says it serves 25 big or 36 small portions.

I would probably say the 36, unless you have a real chocoholic! I would also say that only make this cake if you have time! I found that it took me a lot longer then expected. It was super dense and rich so worth the time.

This recipe was adapted from The Birthday Cake Book by Fiona Cairns. There are lots of other fun cakes in this book! Even if I never make another single thing from it, I’m sure I’ll be referring to it again just to read!

Box of Chocolates: Flourless Sachertorte

for the cake

260g unsalted butter, diced, plus more to butter the tin

300g 70% cocoa solids, chocolate, chopped

8 eggs, separated

250g golden caster sugar

2 tsp vanilla extract

pinch of salt

340g ground almonds

6 tbsp apricot jam to glaze

Pre-heat the oven to 160*C/325*F/fan 150*C/gas mark 3. Lightly butter a 25cm square tin and line the base with the baking parchment.

Melt the chocolate and butter in a heatproof bowl over simmering water. Make sure the bowl doesn’t touch the water; I always take it off the heat before all the lumps are melted. Then stir it until completely melted. It’s just how I do it! Set aside to cool.

melted chocolate and butter

 Now you need to separate your 8 eggs. This can be a tricky part. I use 3 bowls for this. You’re going to mix the eggs yolks in your mixer (if using a free standing mixer). I use my hands to separate eggs. I brake an egg over a bowl put the yolk in a second bowl and then pour the egg white into a separate third bowl. I do this with all 8 eggs. As you can see in the picture provided that the tiniest bit of yoke in the whites could ruin the egg whites when beating. (Also see my sister’s frosting that didn’t work out due to a tiny bit of yolk.) If I had broke 7 eggs in a bowl and then with my 8^th egg got any yoke in it I would have had to start over and would have been eating a very big omelet for dinner! Also you want to make sure the egg white bowl is grease free!

un-usable egg whites

egg yolks, I just thought they were pretty

egg whites, stiff peaks (sort of)

Now on with the cake! Add the sugar and vanilla to the egg yolks and whisk until the mixture is thickened and creamy (the 'ribbon’ stage). This can take 3-4 minutes.

Slow your mixer (hand or free standing) to low and add the cooled melted butter/chocolate mixture. Then in your egg white bowl whisk them with the pinch of salt to stiff peaks. With a metal spoon, fold the almonds into the chocolate mixture. Then big-spoonful by big-spoonful fold in the egg whites! This takes arms of steal! I managed, but was close to calling in the hubby!!

Pour into your prepared cake tin and bake for 45-50 or until a skewer comes out clean. Leave in tin to cool for a couple of minutes before turning it out on to a wire rack. Here’s were I splurged a little and bought a 25cm square tin, but didn’t get a 25cm square thin cake board. That was a mistake if I was going to go all out I should have gone all the way! I made it work with what I had, but was in fear that the cake was going to crumble in two!!

apricot glaze

 Don’t forget about that apricot jam!! Heat it up in a small pan and press through a sieve. Glaze the cake by spreading it all over while cake and jam are still warm!

for the chocolate ganache:

300g 70% cocoa solids, chocolate broken into pieces

270ml double (heavy) cream

60g unsalted butter

Turn the cake unto your thin cake board, if you don’t have one do like I did and leave it on the cake tin insert. Make sure you have plenty of paper/towels underneath to catch the drips!

the mess!

covered in ganche waiting to dry

Do as you did before and put the chocolate, cream, and butter in a bowl over simmering water until it’s melted. Stir until melted; cool a little to thicken before pouring over the cake. Allow the cake to cool for at least 2 hours. Then decorate! I bought a small box of Thornton’s Dark Chocolate Trifles to decorate this cake with!

dried and decorated!

Yum!!