Showing posts with label nutella. Show all posts
Showing posts with label nutella. Show all posts

Sunday, 18 November 2012

Chocolate spread Sandwich Biscuits


So this is a bit of a biscuit sponge pastry depending on how thick you make your dough when spreading out. I try to get mine as thin as I can which is a bit hard as I can only make it as big as the baking tray.
For this you can use jam instead of chocolate and the amount you put on is up to you. 

What you need:
10 oz Plain flour
pinch salt
2 oz lard
2 oz soft butter
2 oz caster sugar
1 egg
3 tbsp milk
Chocolate Spread
Caster sugar for srinkling over.

What you do:
Preheat oven to 180 o'C and grease and line a baking tray.
In a large bowl rub the butter and lard into the flour until you have what looks like course bread crumbs.

Add the egg and milk until you have a dough.
Put your dough out onto a lightly floured worktop and knead your dough until smooth. This should only take a minute.

Divide your dough into 2 equal parts. Take your first half and using your hand lightly flatten the dough so that it fits the baking tray.
 Lightly dust this in flour and place some cling film over the top

 and place your other dough on top. Then lightly press this dough so that it fits nicely over the top.

Once your dough has it shape remove the top layer with the cling film, brush off any excess flour and spread your spread on top of the piece that is in the baking tray.

\carefully put your second piece on top of the spread and pinch the edges to seal.

Place in the oven and bake for 15 - 20 minutes or until golden.
Remove from the oven a dredge the biscuit in caster sugar.

Leave in the baking trays for a few minutes then transfer to a wire rack to cool completely. Once cool cut in to squares, rectangles or triangles.


Happy Baking
Shelly
xxxx

Thursday, 7 June 2012

Nutella Butter Cream




What you need:
13oz icing sugar sifted
5oz soft butter
1tsp milk
4 heaped tbsp nutella
What you do:


With the back of your spoon mash the butter don't do this to much or it splits.
Add in the sifted icing sugar and mix until it is just starting to combine.

Mix in the milk and nutella until smooth, thick and creamy. I do mine so that it will hold its shape. If you find it is to thin just add a little more icing sugar or if it is to thick add a little more milk. Do this until you have a consistency that you like

Happy Baking
Shelly
XXX

Friday, 13 April 2012

Best ever Chocolate Cupcakes

These cup cakes are the quite simply the best chocolate ones I have ever made. They are light and soft even after a few days.
To decorate them I used my nutella butter cream then some chocolate eggs.
normally when I make this I would use vanilla paste but unfortunately I didn't have any so I used a vanilla pod.
I also used stork ready to use butter


What you need:
cupcake
115g dark chocolate ( I used bournville)
3 oz butter
6 oz soft brown sugar
2 large eggs separated
7 oz plain flour
3/4 tsp baking powder
3/4 tsp bicarbonate of soda
8 fl oz milk.
1 vanilla pod. or 1 tsp vanilla paste


Buttercream
13oz icing sugar sifted
5oz soft butter
1tsp milk
4 heaped tbsp nutella


What you do:
in a sauce pan heat gently up the milk and vanilla pod, do not let it boil. Put to one side to cool completely.
Pre heat your oven to 180 o'C and line your tin with cupcake cases.
In a double boiler melt the chocolate, once melted remove from heat and set to one side to cool.

Cream the butter and sugar together until pale and creamy.

In a separate bowl or cup beat the egg yolks

then slowly mix this into the butter and sugar. Make sure it is fully incorporated.

Add in the melted cooled chocolate to the butter mix. Again make sure it is fully incorporated.

In a separate bowl sift the flour, baking powder and bicarbonate of soda.

Sieve the milk into a jug. Split the vanilla pod in half and scrape out the seeds and add them back to the milk.

Add the milk and flour to the chocolate mix, make sure you alternate between the two, beating well, until it is all fully combined.

In a clean bowl whisk the eggs whites until the form soft to stiff peaks.
Carefully fold this into the chocolate mix. make sure that you can not see any egg whites other wise once they are baked you will end up with white bits.  make sure you do not beat the mix at this stage as you will loose the air.

carefully spoon the mixture into the cupcake cases. Be careful as the mix will be a liquid consistency.
Place the tray into the oven on the middle shelf and bake for 15 to 20 minutes or until a skewer comes out clean.
Leave in the tin to cool for 10 minutes then transfer to a wire rack to cool completely.


In a large bowl cream the butter and icing sugar. (sorry forgot to take photo's at this point)
Mix in the milk and nutella until smooth, thick and creamy. I do mine so that it will hold its shape. If you find it is to thin just add a little more icing sugar or if it is to thick add a little more milk. Do this until you have a consistency that you like. You are now ready to decorate.

I used my grass nozzle, it is a big nozzle with lots of holes in it, (not sure what number it is as mine do not have that on them) and made a nest then I put in the eggs.



Happy Baking
Shelly
xxxx






Monday, 17 October 2011

My Chocolate cake with Nutella Buttercream

This cake is a very yummy rich moist cake, especially with Bournville cocoa powder. This cake mix can be bake in a deep round cake tin, 2 small cake tins or a square cake tin, at the minute I tend to be using my new square cake tin well its not really a tin its one of those silicone ones which I am starting to fall in love with.
One of the reason I love this cake is because you can make it then freeze it for up to two months
To make it extra naughty I have topped it with Nutella Buttercream but you can decorate it with any icing, glaze, ganache or buttercream that you want, the amount of nutella you put in this is up to you but I tend to go for 4 heaped tablespoons. The amount of buttercream is enough for either a generous layer on the top of your cake and down the sides or some in the middle and then on top.
Again I have not used a whisk ( I dont own one any more it seems they can blow up after to much usage and I tend to find that you get better results by hand plus you get to know more when your mix is ready.)

What you need:
Cake
6 oz soft butter
11oz caster sugar
3 tsp Strawberry extract/flavouring (you can use a different one as any extract/flavouring goes)
3 eggs
3 oz self raising flour sifted
7 oz plain flour sifted
1 1/2 tsp bicarbonate of soda
3 oz cocoa powder
1 tub buttermilk (484ml tub)

Buttercream
13oz icing sugar sifted
5oz soft butter
1tsp milk
4 heaped tbsp nutella

what you do:
Cake
Preheat your oven to 170o'C  grease and line your cake tin/tins
In a large bowl cream your butter and sugar until it is nice and creamy,
 beat in your extract/favouring then beat in your eggs.
Fold in your flours and bicarbonate of soda then stir in your buttermilk. mix until fully combined and smooth
Spoon you cake mix into your tin/tins and smooth so it is level.
Bake on the middle shelf for 50 - 60 minutes or until the skewer comes out clear.
Leave in your tin for 5 minutes then remove and cool on a wire rack.
Once it is cool I tend to slice the top off then decorate it.


Buttercream
In a large bowl cream the butter and icing sugar
Mix in the milk and nutella until smooth, thick and creamy. I do mine so that it will hold its shape. If you find it is to thin just add a little more icing sugar or if it is to thick add a little more milk. Do this until you have a consistency that you like. You are now ready to decorate
For the cake I tended to spoon blobs around the top the smoothed it out.


Happy baking
Shelly
xxxx