A Simple Torte

My second torte in as many weeks.  What can I say, I love them!  I found this recipe online (compliments of the Australian Woman's Weekly) and it was much simpler (and half the ingredients) than my version (posted last week for World Nutella Day).  So tonight I had to give it a try.  There was no occasion, no guests, just me, my roomie and the torte.  A perfect evening if you ask me!

Ingredients

• 5 egg whites
• 1¼ cups (275g) caster sugar
• 1½ cups (150g) hazelnut meal 
• 1 cup (320g) Nutella
• 600ml thickened cream, whipped 
• cocoa powder, for serving

What to do

Preheat oven to 160 degrees. Line two large baking trays with baking paper. Using a pencil, mark two 25cm x 12cm rectangles on each tray. Turn over the baking paper so that the pencil marks are facing down.

Beat egg whites in a medium bowl with an electric mixer until soft peaks form. Gradually add sugar, beat until dissolved. Fold in hazelnut meal.

Spread one quarter of the mixture evenly over each outlined rectangle. Bake, swapping trays halfway through cooking, for about 40 minutes or until crisp. Cool on trays.

Place the Nutella in a small bowl. Microwave on HIGH for 20 seconds or until a soft, spreadable consistency. Spread three of the meringue rectangles evenly with the Nutella, reserving the remaining meringue rectangle for the top layer.

Place one of the Nutella-topped meringue rectangles on a serving plate. Spread with one third of the whipped cream. Continue layering with remaining Nutella-topped meringue rectangles and cream. Top with the remaining plain meringue rectangle. Serve dusted lightly with cocoa. 

Heavenly Nutella, Chocolate and Hazelnut Meringue Torte

It's only fitting to post a tribute to the most amazing creation of hazelnutty chocolatty goodness on this day, World Nutella Day!  So here is a recipe where I have combined my two favourite things: a torte and of course the spread of honour, Nutella.

I love the texture and the flavours of a good torte.  And then when you add Nutella... You get quite simply, heaven in your mouth!  It doesn't matter if your torte looks less than perfect, because I think that is half of the appeal of this tasty treat.  It's a messy compilation of chocolate Nutella goodness!  The original torte recipe is compliments of the Australian Woman's Weekly with a few changes and the filling thrown in by yours truly.


Ingredients

• 4 egg whites
• 1 cup of caster sugar
• 2 tablespoons of good quality cocoa powder
• 1 tablespoon of cornflour
• 1 teaspoon of white vinegar
• 1/2 a cup of hazelnut meal
• chopped toasted hazelnuts and cocoa to serve
• 400g of milk chocolate, chopped
• 1/3 of a cup of thickened cream
• 2 teaspoons of coffee powder
• 1/2 of a cup of Nutella
• 300ml carton of pouring cream, whipped, to serve

What to do

Preheat the over to a very slow 120 degrees.  LIghtly grease and line 3 oven trays with baking paper and draw three 20cm circles on the baking paper.

In a clean bowl, using an electric mixer, beat the egg whites until soft peaks form.  

TIP:  It is important that your bowl and beaters are clean and dry, this will help you achieve optimum volume in your peaks.  It is also important to not over beat your whites before adding the sugar as this will cause the mixture to break down.

Gradually add the sugar, one tablespoon at a time, beating until the sugar dissolves.  Beat in the cocoa, cornflour and vinegar.  Fold in the hazelnut meal.

Divide the meringue between the three circles and spread evenly with a palate knife.  Bake for 25 minutes, until crisp.

Turn the oven off and all to cool in the oven with the door ajar, for at least 30 minutes.

Filling:  In a small saucepan, combine the chocolate, Nutella, cream and coffee.  Stir on low heat for 2-3 minutes until the mixture is melted and smooth.  Cool until spreadable.

Spread one meringue with 1/3 of the chocolate mixture then 1/3 of the whipped cream.  Repeat the layers, and finish with the cream.  Sprinkle with toasted hazelnuts and a dusting of cocoa.

TIP:  When whipping your cream, I find using a stainless steel bowl and mixers that have been chilled in the freezer guarantees you great peaks every time.

Remember that today is a day to celebrate, to get creative with, and most importantly, to eat Nutella.  So treat yourself.  After all, it'd be wrong to not pay your respects to the Nutella Gods today!

And a big thanks to the ladies at Ms Adventures in Italy and Bleeding Espresso for giving us an excuse to eat as much Nutella as our hearts desire today.

Cherry Ripe Slice

Today I am taking some much needed me time.  No work.  No client demands, deadlines & all things advertising related.  You know how it goes... anyway back to me time and Cherry Ripe Slice.

It's a good thing that I consider being in the kitchen (and now blogging) as me time.  Because today I am baking one of my favourite slice recipes, Cherry Ripe Slice.  It is super easy to make and it's perfect for those times when you need to take a plate, or just want to share a piece of tasty goodness with someone... or no one other than yourself and a cup of coffee, which is just what I intend on doing today.

And in case you are wondering.  No, I won't eat the whole thing (as much as I'd like to).  I'm trying to be good so I'll just have a slice and then freeze the rest to take to a picnic next weekend... I'm sure they'll enjoy it much more than I'll enjoy working it off at the gym later!


Ingredients  

• 1 cup of self-raising flour, sifted
• 100g of dry sweet biscuits, crushed
• 1/3 of a cup of caster sugar
• 1 tablespoon of good quality cocoa
• 100g of unsalted butter, melted
• 395g can of sweetened condensed milk
• 1 1/2 cups of desiccated coconut
• 100g of glace cherries, chopped
• 150g of dark chocolate
• 30g of copha

What to do

Preheat the oven to a moderate 180 degrees.  Lightly grease and line a 20 x 30 cm slice pan with baking paper.

In a large bowl, combine the flour, biscuits, sugar and cocoa.  Stir in the melted butter and mix well.

Press the mixture firmly into the slice pan and bake for 15 minutes until lightly golden.

While your base is baking, combine the condensed milk, coconut and cherries in a medium size bowl and mix them together.  Take your baked base fresh from the oven, and spread the mixture over the top and bake for a further 10-15 minutes.   Then allow your slice to cool in the pan.

Tip:  Don't allow your base to cool before adding the cherry coconut mixture, otherwise it will be dry and crumbly.

Once your slice has cooled, combine the chocolate and copha in a small saucepan.  Stir constantly over a low heat until both ingredients have melted together to a smooth consistency.  Pour the chocolate over the slice, tilting the pan so that you evenly coat the surface.  Allow your delicious treat to set in the fridge before cutting it into squares.

Mmmm... I love me time!

A Classic Chocolate Cake

This is one of those recipes that I always fall back on when I am stuck for inspiration, but need something to serve for afternoon tea.  It's a classic that everyone loves and it's always a sure hit!  Today is one of those days and I am in such a blah mood, plus I just happen to have all of the ingredients at home so I don't have to run to the shops.  I am tired and have guests popping over this afternoon from out of town.  So I best get baking and snap out of my little blah mood before they get here.

Ingredients

• 125g of butter, chopped and at room temperature
• 1 1/4 cups of caster sugar
• 1 teaspoon of vanilla essence
• 2 eggs 
• 2 cups of self raising flour
• 1/4 cups of good quality cocoa powder
• 1 teaspoon of bicarbonate soda
• 300ml carton of thickened cream, whipped, plus extra to serve
• 2 cups of pure icing sugar
• 2 tablespoons of cocoa powder (again, good quality is essential in a good chocolate cake)
• 60g of unsalted butter, melted
• 1 tablespoon of instant coffee, dissolved in 2 tablespoons of just boiled water

What to do 

Preheat the oven to a moderate 180 degrees.  Lightly grease 2 x 20cm round cake pans and line with baking paper.

In a bowl, using electric mixers, beat the butter, sugar and vanilla together until light and fluffy.  Add the eggs one at a time, beating well after each addition.

Sift the flour, cocoa and soda together.  Fold lightly into the mixture with 1 cup of just boiled water.  Mix quickly to combine.

Spoon the mixture evenly between the two pans, smooth the tops and bake for 30 minutes, or until a skewer comes out clean.  Cool in the pan for 10 minutes before turning onto a wire rack to cool completely.

Trim one cake to make the top level.  Spread with the cream, then top with the second cake.

Icing:  Sift the icing sugar and cocoa together in a bowl.  Pour the butter and coffee into the dry ingredients.  Mix well until smooth.  Now completely smother the top of your cake in icing!

Today... I might even lick the bowl!

Ice-Cream Sandwiches with Chocolate Sauce

Sometimes you just have to spoil yourself with a deliciously sweet and sinful treat.  Especially when you have had the kind of week that I have had.  So for just such an occasion, an old fashioned ice-cream sandwich is the perfect answer.

I'm only cooking for two tonight, so I have altered the recipe accordingly.

Ingredients

• 150g dark chocolate, chopped
• 90g butter, chopped
• ¾ cup brown sugar 
• 2 eggs, lightly beaten 
• 2/3 cup plain flour, sifted
• 1/3 cup sour cream 
• 1/3 cup raisins 
• ¼ cup dark chocolate bits 
• 2 scoops vanilla bean ice-cream, softened slightly
• ½ cup frozen raspberries
• cocoa powder, to serve 
• chocolate sauce, to serve (see the recipe here)

What to do


Preheat the oven to a moderately slow, 160 degrees.  LIghtly grease an 18cm square cake pan, line the base and the sides with baking paper.

In a saucepan, combine the chocolate and butter and melt over a low heat, stirring until smooth.  Allow to cool for 5 minutes.

Stir in the sugar and eggs until well combined.  Fold through the flour, sour cream, raisins and chocolate bits.

Pour into the pan and smooth the top out.  Bake for 40-45 minutes, until cooked when tested with a skewer.  Cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Once cooled, cut into 4 x 6cm squares and set aside.  You can cut the remaining brownie into small pieces and store or freeze in an airtight container for later if you like.

Meanwhile, combine the ice-cream and berries in a bowl and place back into the freezer.

CHOCOLATE SAUCE 
Ingredients

• 1/2 a cup of thickened cream
• 1 cinnamon stick
• 100g of chocolate, finely chopped
• 1 tablespoon of Baileys (or you could use Tia Maria/Kahlua, which ever you prefer)

What to do

Combine the cream and cinnamon in a small saucepan and bring to the boil on a medium heat.  Simmer for 3-4 minutes and then remove the cinnamon stick.  Stir through the chocolate and Baileys until the mixture is smooth.

To serve your yummy dessert, sandwich the ice-cream between the brownie squares and drizzle with the chocolate sauce.  Yum!

This recipe is compliments of the Australian Woman's Weekly (altered slightly).

Chocolate Nutella Balls for a Nutella loving friend

Chocolate Nutella Balls

So, it's my friends birthday party tonight, and knowing that he is an avid lover of all things Nutella, I decided to make him some Chocolate Hazelnut Balls.  I took a basic chocolate ball recipe and modified it to pack a nutella and hazelnut punch.

Ingredients

• 200g dark chocolate (I love Cadbury), chopped
• 1/3 cup of thickened cream
• 1/2 a cup of crushed vanilla wafers (Italian are best or you could substitute for crushed ice-cream cones)
• 1/3 cup of Nutella
• 1/4 cup of flaked almonds, toasted and roughly chopped
• A handful of hazelnuts
• chocolate sprinkles/flakes to coat

What to do

In a small saucepan, combine the chocolate and cream.  Stir over low heat for 3-4 minutes until melted and smooth.

Mix in the wafers, Nutella and almonds.  Transfer mixture to a small bowl (stainless is best).  Chill for approximately 1 hour until firm.

Using the palm of your hands, roll heaped teaspoons of the chocolate mixture into smooth, round balls around a hazelnut.  And then coat the outside of the ball by rolling them in chocolate flakes.

Place the balls on a paper lined (grease proof of course) baking tray and chill for another hour or so.

TIP:  I find that if you keep your hands cold by rubbing an ice cube or holding them under cold water and then drying them off, the chocolate won't stick to your hands as much.

Once they are chilled and set, I packaged them in a sweet little japanese paper bag with heaps of ribbon.  Such a sweet gift!