Chocolate Hazelnut Torte

The We Should Cocoa Challenge for October is Chocolate and Hazelnuts being hosted this month by Choclette.  So my Father's Birthday this month was the perfect time to combine these two ingredients.  Chocolate Hazelnute Torte.

Start with a simple hazelnut cake baked into two layers. 

I then made an italian meringue buttercream, looking beautiful white, light, and glossy.

Added in some melted chocolate.

Sandwiched the chocolate meringue buttercream in between the hazelnut cakes.

Finished with a layer around the whole cake.

I made some modelling chocolate and rolled it out to wrap around the cake.  Also dipped some hazelnuts in toffee for decoration and piped some more chocolate meringue buttercream on top to finish!

Hazelnut Cake

2/3cup plain flour

1 tsp baking powder

pinch salt

150g soft butter

150g brown sugar

4 eggs, separated

1 cup hazelnut meal

Cream butter and sugar then add in egg yolks one at a time.  In a separate bowl beat egg whites until stiff peaks form.  Fold them into the egg yolk mixture.  Sift dry ingredients together and gradually fold into the wet mix. Spoon into two 8 inch cake tins greased and lined.  Bake in moderate oven for 30-45mins or until cooked.  Let cool before decorating.

Italian Meringue Buttercream

Recipe can be found here at Cake Journal  I did a chocolate version melting chooclate and beating it into the buttercream at the end.

Modelling Chocolate

I used 150g of chocolate to 2 tablespoons of liquid glucose.  Melt the chocolate and stir in the glucose until it is just mixed together.  It might help to slightly warm the glucose in the microwave separately so it is easily mixed in. Place in a ziplock bag to cool and firm up. Do not overmix otherwise it will separate and go crumbly.  I still have not perfected it and this was still tricky to work with.  I ended up rolling it out between two bits of baking paper.  Cutting a collar and wrapping the cake quickly. 

Toffeed Hazelnuts

Melt 1/2 cup sugar and 1 cup of water in a saucepan.  Bring to the boil and simmer for approximately 5 mins.  Watch carefully as not to burn you just want a golden toffee colour.  I used wooden skewers to push into the hazelnuts so I didn't burn myself when I dipped them into the hot toffee.  Dip and let to set on a baking paper lined tray.  Once set remove the skewers.

Mini Quick Chocolate Mousse Cups with Raspberry Coulis

I thought I would make something for the "We Should Cocoa" challenge which is to make something with chocolate every month and feature a special ingredient.  Additional details at Chocolate Log Blog  This month's challenge is being hosted by Chocolate Teapot  The special ingredient for this month is Raspberries.

So I had been meaning to try chocolate balloon cups for awhile this was the perfect opportunity.  I made them mini sized as i wanted to fill them with chocolate mousse and being so rich only a small portion necessary.  I got the idea from here Gourmet Mom on-the-go but of course didn't have any white chocolate in the house.  So they just ended up being plain dark chocolate cups. 

I blew up the balloons to the size I wanted and melted the dark chocolate.  I a little coin sized drop of choc onto the baking tray lined with baking paper first so the balloon can sit on it and it forms a little foot.  Then dip away.  I dipped some straight in so they have a straight edge all the way round like a bowl.  Or you can achieve a petal effect by rolling the balloon from side to side until you have gone around the entire balloon.  Hard to explain!  I have taken some pics so hopefully that will help. 

Let them set hard, can be hastened in the fridge.  Then make a small snip with scissors to the top of the balloon trying not to burst it but to let the air out slowly.  If you burst it the chocolate may shatter.  Gently pull away the balloon to form your cup.  If there are any holes you can try to patch them up with a little extra melted choc on the inside.  You can make these ahead and just store them until needed to be filled.

The quick chocolate mousse recipe I use tastes fantastic and has no eggs in it!  Melted marshmallows is the key.  Recipe can be found here Nigella - Instant Chocolate Mousse, so quick and easy!  Then I just poured the mix into the cups to set in the fridge, extra just set in a ramekin.

Then I made a Raspberry Coulis sauce.  Not much of a recipe I just mushed up a cup of frozen Raspberries.  Then put it threw a sieve to get the seeds out.  Added about a tablespoon of lime juice and a tablespoon of icing sugar.

Then assembled on the plate with some white chocolate curls placed into the mousse cups with raspberry coulis underneath.

Vegan Chocolate Cupcakes with Coconut Milk Chocolate Frosting

Vegan chocolate cupcakes, no milk, no eggs, no butter.  The frosting is also vegan made with a non-dairy spread and coconut milk.  I used dark belgium cocoa in both the cupcakes and the frosting.  Also non dairy choc chips in the cupcakes and melted some into the frosting.  Sprinkled with edible gold glitter and stars.

Cupcake recipe using this recipe http://allrecipes.com/Recipe/Vegan-Chocolate-Cake/Detail.aspx.  Frosting recipe by me.

Chocolate Mudcake Brownies

So moist, rich and dense. This chocolate mudcake is the best I made this batch in a large tin so they were only thin and cut them into brownie size portions. The kids enjoyed them with cream.

The Australian Women's Weekly Recipe http://aww.ninemsn.com.au/article.aspx?id=777184

Mississippi Chocolate Mudcake

Can be made 3 days ahead. Storage: Covered, in refrigerator. Freeze: Suitable. Microwave: Chocolate mixture suitable

250g cold unsalted butter, chopped
150g dark chocolate, chopped
440g (2 cups) caster sugar
250ml (1 cup) hot water
80ml (1/3 cup) whisky
1 tablespoon instant coffee powder
225g (1½ cups) plain flour
35g (¼ cup) self-raising flour
25g (¼ cup) cocoa powder
2 eggs, lightly beaten

Grease 23cm square slab pan, line base with baking paper. Combine butter, chocolate, sugar, water, whisky and coffee powder in medium pan; stir over low heat until chocolate is melted. Transfer mixture to large bowl; cool. Stir in sifted flours and cocoa, then eggs; pour mixture into prepared pan.Bake at 160°C for 1¼ hours. Stand cake 30 minutes; turn onto wire rack to cool. Serve dusted with sifted icing sugar.

** I didn't use whisky but added in vanilla extract and made up that quantity in water.

Cherry Cream Cheese Strudel

I saw this strudel being made on tv the other night and thought that it looked yummy. I had to give it a go. It turned out great. However I did modify the ingredients to low fat ones. The mixture was therefore a little more runnier to work with than the one that was made on tv. Also instead of the breadcrumbs and flaked almonds I used almond meal. This did not effect the end product though. Recipe taken from here http://www.sbs.com.au/food/recipe/133/Nan

Carrot Cake with Cream Cheese Icing

This cake was moist, light and delicious. Topped off with the perfect cream cheese icing. The bonus is it has 3 grated carrots in it for the kids. Would definately make this recipe again. I used this one. http://www.taste.com.au/recipe/view-recipe.php?id=15406&page=&mc=1#c

Condensed Milk Pound Cake

I found this recipe on this blog http://simplyannes.blogspot.com/search/label/Cake and thought that it sounded yummy. She has some beautiful cakes. I have always loved condensed milk but had not used it in a cake before. I made it for afternoon tea and the kids couldn't resist it. They were asking for more. Needless to say there was only a quarter of the cake left after the frenzy.

It was moist, buttery and delicious. It also cut well into clean slices, not too crumbly. The outside of the cake formed a nice golden crust which was crisp and crunchy. This was the best part, the kids were all calling for 'crunchy cake'. I would make this cake again.

Zebra Cake - Take 2

I thought I would try the zebra cake out again in the attempt to get the layers thicker. I still did not get it the way I would like. I tried out a new recipe http://ovenhaven.wordpress.com/2008/05/11/all-grown-up/, I should have stuck with the one I tried first. I found that the batter for the chocolate layer was too heavy and therefore when baking wants to sink to the bottom and not form nice stripes. I tried to add more flour to the plain batter to compensate but did not add enough. So the product was more of a marble cake effect. This time round I added in pink to the colours.

I will get this zebra cake right! Try try again...

Zebra Cake

I have been looking at these cakes for awhile on other sites and thought it was time to give it a go. It was really easy and effective but I think my layers were too thin. I think it would be more dramatic with thicker layers. Mental note to self for next time. Also I only used plain mineral water in it for the fizzy drink, I think the lemonade flavour would be better next time as it would add a little more sweetness. We did eat it unfrosted though, so it would have been sweeter with frosting on. I love the look and will definately make it again. I think it would look especially good as a birthday cake.

There are many recipes out there, this is the one I ended up using.http://www.realepicurean.com/zebra-cake/

Inside Christening Cake with Recipes

This cake turned out so well. I am pleased with the combination of caramel mudcake and chocolate zucchini cake. They both complement each other and are both equally delicious, moist and cut very well. I use the chocolate zucchini cake for most of my cakes but will now also use this caramel mudcake one as well.
This is the recipe for the caramel mudcake. http://www.taste.com.au/recipes/12743/caramel+mud+cake
This is my chocolate zucchini cake recipe
Chocolate Zucchini Cake
2 1/2 cups plain flour
2 1/2 teaspons bicarb soda
1 teaspoon cinnamon
3 eggs
2 cups grated unpeeled zucchini
1/2 cup cocoa
1 teaspoon salt
2 cups sugar
2 teaspoons vanilla
1/2 cup milk
3/4 cup butter.
(*Optional add 1 cup chopped walnuts/pecans if you wish, I usually omit just in case nut allergies)
Combine flour, cocoa, soda, salt, cinnamon - set aside.
Beat butter, sugar until smooth and creamy.
Add eggs one at a time, beat well.
Stir in vanilla and zucchini. Alternatively add dry ingredients and milk into zucchini mixture (add nuts now if using).
Pour into greased and floured 9" x 13" (23cm x 33cm) pan. Bake in moderate oven for 45-60 minutes. Cool in pan for 20 mins. Turn out and ice with chocolate frosting. This cake freezes well.

Inside Christening Cake
Originally uploaded by Cake Lover

Red Bean Cake

This is so yummy. This cake is baked in the oven and made with glutinous rice flour and red bean paste in the middle and sesame seeds on top. I used this recipe. http://www.craftster.org/forum/index.php?topic=225875.0