Monday, 18 February 2013

Tiramisu Cupcakes

Recipe from The Hummingbird Bakery Cake Days

Tiramisu Cupcakes

Makes 12-16 cupcakes

For the cake
80g unsalted butter
280g caster suga
r240g plain flour, sifted
¼ tsp salt1tbsp baking powder
2 eggs
240ml milk
½ tsp vanilla extract
For the soaking syrup
250ml strong coffee
75ml kahlua
3tbsp caster sugar
For the filling and frosting
400g mascarpone
50ml kahlua
300ml double cream
30g icing sugar, sifted
cocoa powder, for dusting

Method:1. Preheat the oven to 190C/375F/mark 5 and line a muffin tin with muffin cases.

2. Beat together the butter, sugar, flour, salt and baking powder.
3. In a separate bowl, lightly whisk together the eggs, milk and vanilla extract.
4. Mix three quarters of the wet ingredients into the butter-flour mixture and once well combined, incorporate the final quarter.

5. Dive the batter between the muffin cases, filling each by by about two thirds. Bake for 18-20 minutes or until risen and a skewer inserted into the centre comes away clean. Leave to cool a little, remove from the muffin pan and allow to cool completely on a wire rack.

6. For the syrup, stir together the coffee, kahlua and sugar and bring to the boil. Continue to heat until the volume has reduced by about half.
7. For the filling and frosting, mix together the mascarpone and kahlua. In a separate bowl, whisk the cream and sugar to soft peaks and fold into the mascarpone.

8. Cut small cones from the top of each cupcake, about 2cm in diameter and 3cm deep. Pour a teaspoon of syrup into each hollow and soak each cone with a teaspoon of syrup. Fill the hollows to about halfway with the mascarpone filling. Replace the cones, trimming to fit if necessary, and frost the tops with the remaining mixture.

Sunday, 17 February 2013

Black & White Crepe Cake

White Chocolate Crepe Cake
Serves 8 large/ 12 modest slices


125g plain flour 
3 eggs 
360ml milk
2tbsp caster sugar
2tsp vanilla extract
3tbsp butter, melted 
White Ganache:
180ml double cream
23g icing sugar
pinch of salt
150g white chocolate
Dark Ganache:
180ml double cream
23g icing sugar
pinch of salt
150g dark chocolate

1. For the crepes, sift the flour into a large bowl and make a well in the centre. Break the eggs into the well and whisk lightly before gradually whisking in the milk, sugar and vanilla extract, incorporating the flour from the sides. Pour in the melted butter and whisk to combine. Leave, covered for at least an hour.

2. For the ganache, stir together the cream, icing sugar and salt in a saucepan and bring to a boil. Remove from the heat and add the chocolate. Leave for a minute, without stirring, then whisk until smooth and refrigerate for an hour, stirring occasionally.

3. Fry the crepes by pouring about a ladle of batter into an oiled/buttered, hot frying pan and swishing quickly around the pan for even coverage- the layer should be as thin as possible. Once the crepe has cooked on one side and is beginning to lightly brown, flip and cook the other side. Repeat until all the batter has been used- about 16 pancakes should be made.

4. Once the ganache has set, spread about one and a half tablespoons on top of a cooled crepe and layer another crepe on top. Alternate between white and dark layers of ganache between the crepes. Repeat this process until all the crepes have been used. Spread the remaining ganache on top of the cake and let it slide down the sides. Refrigerate for about an hour before topping with fruit (or not) and serving.

Friday, 8 February 2013

Chocolate & Chestnut Flourless Cake

Chocolate Chestnut Cake

200g chestnuts, roasted and peeled
100ml milk
1tsp vanilla extract
150g dark chocolate
100g unsalted butter
75g plus 2tbsp caster sugar
3 eggs
1tbsp cocoa
1tbsp vanilla extract


1. Pre heat the oven to 180°C/ 350F/Gas 4. Butter a 20cm diameter springform pan and dust the insides with cocoa.

2. Heat the chestnuts with the milk and 2tbsp caster sugar for 5 minutes, to soften the chestnuts. Remove from the heat and blend in a food processor to form a smooth paste. Mix in the vanilla.

3. In a heatproof bowl over a pan of simmering water, heat the chocolate and butter until completely melted.

4. Whisk the eggs and 75g sugar until doubled in volume. Carefully mix in the chestnut mixture and once well combined, fold in the melted chocolate and butter.

5. Pour the batter into the prepared pan and bake for 30 minutes, or until the cake has risen and formed a crust and a skewer comes away fairly clean from the centre.

Thursday, 7 February 2013

White Chocolate Crème Brûlée

White Chocolate Crème Brûlée

serves 4

Ingredients:240ml single cream
160ml milk
4 egg yolks
55g caster sugar
90g white chocolate, melted
2tbsp caster sugar


1. Preheat the oven to 160C/320F/mark 3.

2. Heat the cream and milk in a small saucepan and bring to the boil. Remove from the heat.

3. In a heatproof bowl, whisk together the egg yolks and 55g caster sugar until pale and creamy. Gradually whisk in the hot cream and milk. Return to the pan and heat for 6-8 minutes, or until the consistency is thick enough to coat the back of a spoon.

4. Remove from the heat and mix together the custard and chocolate. Pour into four 125ml ramekins and place in a deep baking dish. Pour water into the baking dish- enough to come halfway up the sides of the ramekins. Bake for 40 minutes or until just set. Leave to cool and refrigerate for at least 3 hours.

5. Sprinkle a tablespoon of sugar over each dessert and caramelise the tops. Use a kitchen blowtorch, or heat a metal spoon over an open flame (holding with an oven glove) and run it over the sugar.

Wednesday, 6 February 2013

Caramel Hazelnut Chocolate Tart

Recipe from Bakingdom

Caramel Hazelnut Chocolate Tart

For the crust
115g unsalted butter
70g caster sugar
1 egg yolk
130g plain flour
18g cocoa powder
pinch of salt
For the filling
200g granulated sugar
60ml water
1tbsp golden syrup
60g unsalted butter
120ml double cream
1tsp salt
210g hazelnuts, toasted and skinned

40g plain or milk chocolate, melted, to decorate

1. For the crust, cream together the butter and sugar, then beat in the egg yolk. Sift in the flour, cocoa powder and salt and mix until just combined. Ensure the texture and colour is uniform and refrigerate for 15 minutes.

2. Press the dough into a 9 inch tart pan and freeze for 30 minutes. Preheat the oven to 180C/350F/mark 4. Bake for 30 minutes and cool before filling.

3. For the filling, combine the sugar, water and syrup in a large pan and stir to combine. Heat gently until the sugar has dissolved, then increase the heat and cook until the mixture takes on a pale-honey colour. Remove from the heat and mix in the butter, in tablespoon-sized portions. Gradually whisk in the cream and salt. If clumps form, continue to heat the caramel to remelt the sugar. Mix in the hazelnuts and heat until the caramel darkens slightly (about two or three minutes).

4. Pour the filling into the cooled crust and bake for 20 minutes, or until the caramel is bubbling. Leave to cool before decorating with the melted chocolate.
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