Final days of freedom...

So I have one more day of school holidays and then it's nose back to the grindstone.  This means that I have to make the most of the short amount of 'free' time that remains.  This means, hello Dark Chocolate and Peanut Butter Cupcakes with Chocolate Whipped Cream Frosting.  What a mouthful!  And a lovely mouthful it is. I borrowed this recipe (it's not stealing if I reference it, now is it?) from The Cupcake Project, so won't rewrite it here but if you click on the link, you will find the recipe.

Just looking at these darlings make me happy!  They are everything a cupcake should be - petite, delicate and adorable with their little swirl of frosting.  These have that childhood appeal of peanut butter and the depth created by the chunks of dark chocolate.  The light, airy whipped cream frosting is a perfect compliment to this dense cupcake and looks a treat too.  This is a fantastic substitute for those who are not particular fans of buttercream or who are looking for a lighter frosting.  It is not overly sweet which means that it doesn't take over the flavour of the cupcake.  Whipped cream frosting pipes beautifully and is perfect for both small, delicate cupcakes and larger, layered cakes.

Chocolate Whipped Cream Frosting

1 cup thickened cream (full fat)

1 tsp vanilla extract

2 tbsp cocoa, sifted

4 tbsp icing sugar, sifted

Whip your cream with an electric mixer to stiff peaks.  Keep mixing as you add the vanilla, cocoa powder and icing sugar.  Stop mixing when ingredients have just come together. This can then be piped onto cakes.

This recipe can be modified easily for Strawberry or Raspberry whipped cream.  It's quick and easy and looks fantastic.  Not to mention, perfect for school lunches.  Sigh.

F. x

Happy Easter!

A very important lesson that I learnt during my childhood was that chocolate is not an acceptable breakfast food.  Except....if it's Christmas or Easter!  And so, in paying homage to this, here I am - with book, cuppa and the quintessential Lindt Bunny.  The sun is shining, the birds are singing and I am eating chocolate for breakfast: how could today not be a good one?! 

I wish everyone the happiest of days for Easter!

F.x

Hazelnut Dream

Every year, I make a ridiculously chocolately Easter cake.  Even though, this year, I will be spending Easter away from my family, I could not let this little tradition go so easily.  The cake I chose is a Torta All Gianduia.  Sounds gloriously fancy, doesn't it?  Basically it's a flourless hazelnut cake, or a Nutella cake.  Despite calling for a whole jar of Nutella, dark chocolate, 6 eggs and Frangelico, this cake is surprisingly light.  Of course, the beautiful lightness comes from the whisked egg whites which are carefully incorporated but I'm also talking in flavour.  This looks like a solid, rich cake but you can very easily have more than a small slice.  It's delightfully nutty which balances out the sweetness of the Nutella and the richness of the dark chocolate.  The beautiful roasted hazelnuts on top announce to the world that this is no ordinary flourless chocolate cake and the dark chocolate ganache glistens underneath in contrast.  This cake is definitely for a special occassion and one that will now form a regular part of my kitchen repertoire.  Credits must go to Nigella Lawson and her book, How to be a Domestic Goddess, as this is a recipe that I have not messed around with - it is simply perfection as it is.

Torta All Gianduia

6 large eggs, separated

pinch of salt

125g unsalted butter, softened

400g jar of Nutella

1 tbsp Frangelico (or rum, which I used)

100g ground hazelnuts

100g dark chocolate, melted

Preheat your oven to 180 degrees and prepare a 23cm springform tin.

Whisk the egg whites and salt to stiff peaks.

Separately, beat the butter and Nutella together.  Incorporate the Frangelico (or rum), egg yolks and ground hazelnuts, then fold in the cooled melted chocolate.

Add a large dollop of the egg whites to lighten the batter.  Beat this in well.

Gently fold in the rest of the egg whites, a third at a time.

Pour into the tin and cook for 40 minutes.  The cake should be beginning to come away at the sides. 

Leave the cake to cool in the tin.

Dark Chocolate Ganache

Roast 100g of hazelnuts in a 180 degree oven for 10-15 minutes.  Allow to cool completely before rubbing of outer skin.

Add 125mL of double cream, 125g dark chocolate and 1 tablespoon of your chosen tipple from earlier.  Heat this gently and stir until chocolate has melted.  Remove from the heat and whisk until the ganache thickens.  Pour over the top of cake and top with roasted hazelnuts.

Heaven!

F.x

Today's Kitchen

Look at the magic happening in my kitchen today! It all feels a little bit naughty and let me tell you why - I have just bought and scooped out an ENTIRE jar of Nutella to put into this cake.  Mind you, the smells coming out of the kitchen completely justify this!  Now I have stolen this picture (above) from the cookbook How to be a Domestic Goddess but if my finished product even looks half as good as this, it will be a sight to be seen. You definitely want to hold out for this recipe - the perfect Easter cake!

F. x