chocolate – Sweet Tooth Experiments

Summer Ricotta Turnover

Posted on August 21, 2021 Posted in Pastries .

Summer Ricotta Turnover

This recipe came from a desire to experiment with all my favorite flavors rolled into one sweet treat. I wanted a treat that was packed full of flavors, but not only that, flavors that all complemented each other.

The influence was summer flavors, so I started jotting down all the tastes that mean summer to me.

The first thing I thought of was Pina Colada, a reminder of my pre COVID-19 Hawaii trip (hello rim, citrus, pineapple, coconut). But these flavors were nothing usual so I then added cherries, berries and chocolate = flavor mix made from heaven. Lastly, almond to give the mix a new layer and a little mint for added freshness.

Add all these ingredients infused with fresh ricotta and wrapped in puffy pastry and you have yourself a scrumptious easy to make unique treat.

Pastry:

1 large puff pastry sheet
1 tbsn sugar

Filling:

½ tsn almond essence
1 tsn rum
10g chocolate
15g desiccated coconut
10g dried mixed berries
20g glace cherries
125g ricotta
2 tsn citrus zest (even amounts of lime, lemon and orange)
¼ tsn ground ginger
40g pineapple pieces
1 tsn chopped mint leaves

Extra:

1 egg
30g slivered almonds
I tbsn icing sugar

Method:

Preheat the oven to 180c and line a baking tray with baking paper.
Sprinkle the sugar on top of the puff pastry evenly and using a rolling pin roll the sugar into the pastry.
Meanwhile make the filling by placing the ricotta, almond essence, rum, desiccated coconut, ginger and zest into a bowl and stir.
Grate the chocolate and chop the mint then add.
Dice the mixed berries, cherries and pineapple into small pieces.
Stir mix until well combined.
Using a 10cm cutter cut out 4 circles in the pastry.
Using the eggwhite brush the pastry.
Evenly place the ricotta filling in the center of the circles and fold to resemble a half circle shape,
Seal by pressing a forks teeth onto the seal.
Place on the prepared tray.
Sprinkle the top with almonds and dust with the icing sugar.
Bake for 15-20 mins until golden brown.
Serve warm with a scoop of vanilla ice-cream.

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Orange Peppermint and Chocolate Slice

Posted on August 8, 2021 Posted in Slice .

Orange Peppermint and Chocolate Slice

Orange Peppermint and Chocolate Slice recipe

After making delicious but super easy and hardly challenging chocolate, orange and peppermint cookies I loved the flavour pairing so much I decided to take the flavour to a more layered and textural bake.

Therefore, as a follow up to see if I could replicate the same taste but in a more interesting bake format I decided to make a chocolate cake with orange filling and peppermint icing. Though the bake turned out well the peppermint was quite overpowering unlike the biscuits I had made previously therefore, that taste I was looking for was just not quite there.

Following this I felt if I made a slice that had one layer with all 3 flavours then championed the orange in the middle and topped it with the chocolate and peppermint that maybe the intenseness of the peppermint could work with and not overpower the orange.

Outcome success! It did take a few goes of peppermint and orange ratios to get it right but I think this recipe hits the flavour I was looking for on the head.

Ingredients:

Base:

115g plain flour
110g caster sugar
75g butter, softened
40g cocoa powder
½ egg
3 drops peppermint oil
1/2 heaped tsn orange zest
35g peppermint crisp bar, chopped

Filling:

65g butter
45g rice malt syrup
80g caster sugar
395g can condensed milk
1 + 1/2 tsn orange zest

Top:

80g dark choc
10g butter
4 drops peppermint oil

Method:

Pre heat the oven to 180c degrees and line a 20 x 20cm slice tin with baking paper.
Place the flour, sugar, butter, cocoa, egg, peppermint oil and zest base ingredients into a food processor and blitz until the mix clumps together like a dough.
Fold in the peppermint crisp pieces with clean hands.
Spread the mix into the slice tin and using the back of a spoon flatten out evenly.
Place the tin in the oven and bake for 20 minutes or until firm to touch.
Place all the filling ingredients into a saucepan on a low heat, stirring until the mix is well combined and the sugar has dissolved.
Turn the heat to medium and cook, stirring for 15 minutes or until the mix thickens and browns (110c degrees soft ball stage on a candy thermometer).
Pour the mix on top of the base and place in the fridge for 2 hours to firm and set.
Melt the chocolate, peppermint oil and butter in a bowl over a saucepan of boiling water and stir until well combine and silky smooth.
Pour the mix over the caramel filling and spread evenly with the back of a spoon.
Place the slice in the fridge for 3 hours to set. Once set slice and enjoy.

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Orange Peppermint and Chocolate Slice recipe

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Chocolate and Peanut Rice Crust Tart

Posted on November 1, 2020 Posted in Tarts .

Chocolate and Peanut Rice Crust Tart

Chocolate and Peanut Rice Crust Tart recipe

This recipe actually derived from a savoury tart recipe with a brown rice and seed base. I liked the idea of a rice base so much I adapted the recipe to suit a sweeter bake.

As the parmesan added such great richness and flavour, whilst being a great binding ingredient I left it in the sweet adaptation recipe. This then dictated what type of a sweet bake I would make as dark chocolate and parmesan go so well together (see my Parmesan Cheese Chocolate Slice recipe).

I changed the seeds from the original recipe to peanuts as peanuts had similar fat content in which the tart needed to keep it moist, while coating the proteins and starches in the egg, rice and flour. A few trials and I had the perfect base.

As peanuts were used in my base, I made this the hero ingredient along with the previously identified dark chocolate and wah-lah a peanut filled tart with chocolate ganache recipe on a rice crust tart case was born.

You would have no idea of rice in the base, in which is a great alternative to flour and the peanut filling with dark chocolate topping is just to die for.

This recipe exceeded my expectations and then some – decadent, delicious, unique and so so satisfying.

Chocolate and Peanut Rice Crust Tart recipe

Ingredients:

Base:

500g packet ready steamed white rice
50g peanuts
40g parmesan
20g plain flour
1 egg
1/2 tsn salt

Filling:

75g peanut butter
180g sugar
60ml water
80g butter
80ml thickened cream
160g peanuts

Ganache:

165g thickened cream
240g dark choc
3 egg yolks
1 tbsn caster sugar

Method:

Preheat the oven to 180c degrees and spray 8 mini tart cases with oil spray.
Place the rice, peanuts, flour and parmesan into a food processor and blitz until the mix resembles bread crumbs.
Add the egg and salt and blitz until well combined.
Divide the mix into 8 balls and using wet hands push the mix into the base of the tin and up the sides of the tin to cover the tin completely and evenly.
Prick the bases with a fork a few times and place the tart cases into the oven, baking for 20 minutes.
Remove the tarts from the oven, take the tins off the tart shells and bake for a further 5 minutes base side up to ensure a crispy brown base on the tart shells.
Set the bases aside to cool.
Spoon and evenly spread the peanut butter into the base of each tart shell and place in the fridge for 15 minutes to set.
Meanwhile place the sugar and water into a saucepan on medium heat, whisking with a hand whisk until sugar is dissolved.
Turn the heat to high and allow to bubble until the mix starts to caramelise.
Remove the mix off the heat and carefully add the butter, cream and salt, whisking with a hand whisk.
Place the pan back on a medium heat, whisking until the mix is silky smooth.
Add the peanuts to the pan and whisk until well combined, leave aside to cool.
Spoon the peanut caramel mix into the base of the tart shells – over the peanut butter and place the tarts back in the fridge for 30 minutes.
To make the ganache place the cream and chocolate in a saucepan over a pot of simmering water and stir until well combined, silky and smooth in texture, leave aside until slightly cooled.
Place the egg yolks and sugar in another saucepan and whisk with a hand whisk until the egg is pale and creamy – do not place directly on the heat or the yolk with scramble.
Place the yolk mix and chocolate mix into a bowl and beat with electric beaters until cooled, thick and creamy.
Spoon over the top of the peanut mix and place the tarts in the fridge to completely set for 2+ hours.

Chocolate and Peanut Rice Crust Tart recipe

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Fig Orange Chocolate and Almond Zuccotto

Posted on October 24, 2020 Posted in Italy .

Fig Orange Chocolate and Almond Zuccotto

Fig Orange Chocolate and Almond Zuccotto recipe

After recently eating Zuccotto, a traditional Tuscan dessert (though originated in Florence), I was intrigued how this Zuccotto was so different to others I had eaten previously…in which were also apparently ‘traditional Zuccotto’.

This led me to investigate the dessert further, in which resulted in finding lot of different variations…though all featured some sort of cream, cake, nut, fruit and alcohol in a dome shaped tin (or pumpkin shape ala ‘little pumpkin’ in Italian).

Whether it be cream, ricotta or ice-cream, almonds, macadamia or hazelnuts, figs, cherry or raspberry, the recipes always had a fruit, nut and cream component.

After playing around with a few variations from other ‘traditional’ recipes I ended up with this recipe, in which is my favourite combo of flavours by far from a few combined recipes.

I’ve opted for fig, orange, chocolate, cream and almond.

Fig Orange Chocolate and Almond Zuccotto recipe

Recipe:

Sponge:

2 tsn plain flour
½ tsn bicarbonate of soda
1 tsn cream of tartar
Cornflour
4 eggs
150g caster sugar
½ tsn vanilla essence

Filling:

125ml orange liquor
180g 70% dark chocolate
600ml thickened cream
¼ cup icing sugar
120g almonds, toasted
125g dried figs

Extra:

Cocoa powder

Method:

Preheat the oven to 190c degrees and line a 20cm square cake tin with baking paper.
Place the plain flour, bicarbonate of soda and cream of tartar in a 250g cup.
Top the cup up to the brim by adding the necessary amount of cornflour to fill the cup.
Sift the flour mix 3 times.
Beat the eggs, vanilla essence and sugar with electric beaters until light and fluffy.
Add the flour to the egg mix and beat for 20 seconds on low or until just combined.
Pour the mix into the cake tin and bake for 20 mins or until the cake bounces back after touching the top.
Place the cake on a cooling rack until cold.
Meanwhile, line a 6-cup pudding tin with 2 pieces of overlapping plastic wrap, spraying with oil spray firstly to hold the wrap in place.
Cut the sponge in half horizontally to have 2 sponge layers.
Cut one of the sponge layers into a circle shape the same size as the tins top, set aside.
Cut the remaining sponge layer into eight wedges and starting from the middle of the base line the bottom and sides of the tin.
Fill any cake gaps with any remaining sponge and trim the top to make the cake flush with the top of the tin.
Place the orange liquor in a bowl and using a pastry brush evenly brush the liquor onto the sponge cake in the tin as well as on the set aside circle piece of sponge.
Whip the cream and icing sugar in a bowl with electric beaters until firm peaks form.
Chop the figs and almonds into small pieces and stir through the cream.
Divide the cream mix into 2 bowls.
Place 130g chocolate into a bowl over simmering water on the stove and stir until just melted, smooth and silky in texture. Set aside for 5 minutes to cool slightly.
Meanwhile chop up remaining 50g of the dark chocolate and stir through one bowl of cream mix.
Spoon the chopped chocolate cream mix into the bottom and sides of the sponge in the tin, leaving the center empty in a well shape.
Using a hand whisk beat the melted chocolate into the 2nd bowl of cream mix until well combined.
Spoon the melted chocolate cream mix into the center of the well over the chopped chocolate cream until the tin is 90% full.
Place the set aside circle sponge over the top of the cream mix, liquor side down, cutting the sponge to fit snug.
Pull the overhanging plastic wrap over the cake and onto the top of the cake, covering the top.
Push a plate over the top of the tin to compact the cake slightly.
Place the tin in the fridge for 4+ hours to set.
To serve, invert the cake onto a plate and remove the plastic wrap.
Dust with cocoa powder and slice into wedges.

NOTE: I used Cointreau for the liquor but you can use any orange liquor such as Curacao, Grand Marnier or Triple Sec.

Fig Orange Chocolate and Almond Zuccotto recipe

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Peanut Brittle and Chocolate Ice-Cream Sandwich

Posted on September 5, 2020 Posted in Ice-cream & Sorbet, Ice-cream cake .

I recently was experimenting with peanut brittle and ended up with a LOT of brittle and not much to do with the excess. Usually I would take it to work but with my working from home scenario all the brittle was not leaving the house. So, I decided to make up a recipe that featured the brittle. With my recent ice-cream experimenting trend, ice-cream was on my mind, but I didn’t want to have too many steps to the recipe, I wanted to make it simple easy, scrumptious and quick prep time.

I did make a biscuit base for this recipe but to be honest a store brough base is completely fine as this recipe is all about the brittle.

I wanted to make somewhat of a “Maxibon vs. Eskimo Pie” that had complementary layers and textures.

As my favorited flavour in the world is chocolate of course I had to build this layer into the mix and presto a new recipe was born.

Ingredience:

1 cup caster sugar
¼ cup water
1 cup peanuts, chopped salted and toasted
40g butter
1 tsn baking soda
500g vanilla ice-cream, softened
¼ cup cocoa powder
Sponge cake, plain store brought

Extra

Chocolate ganache
Icing sugar

Method:

Line a tray with baking paper.
Place the sugar and water in a saucepan, stirring on a low heat until the sugar has dissolved.
Turn the heat to high, add the nuts and allow the mix to boil until it reaches 110c degrees on a candy thermometer or begins to turn golden.
Take the nut toffee off the heat and stir in the butter and soda.
Pour the mix into the prepared baking paper and allow to completely cool.
Break the brittle into pieces and place in a food processor, pulsing until they resemble small pieces.
Spray a 10cm x 15cm cake tin with oil spray and then line the tin with 2 layers of clingwrap.
Cut a 2 x 1cm layers of sponge cake the same size as the cake tin’s base.
Place one sponge layer in the bottom of the tin.
Stir the peanut mix into 250ml of the ice-cream until well combined.
Spoon the peanut ice-cream mix on top of the sponge and even with the back of a spoon.
Place the tin in the freezer to firm.
Meanwhile stir the cocoa powder with the remaining 250ml ice-cream.
Spoon the chocolate ice-cream over the top of the peanut ice-cream and even with the back of a spoon in the tin.
Top the chocolate ice-cream with the 2^nd layer of sponge, gently pushing down with your fingertips.
Place the cake in the freezer to completely set (4+ hours, overnight ideal).
To serve, pull the plastic wrap to release the cake from the tin and place onto a cutting board.
Trim the cake slightly on all 4 sides if needed to ensure a clean straight cake.
Place the cake onto a plate, dust with icing sugar and a drizzle of chocolate ganache if desired.
Cut into sliced and serve.

Note: Sponge cake OR as I have used a tin sized biscuit can be used as the top and bottom of the ice-cream sandwich.

Peanut Brittle and chocolate ice-cream sandwich recipe

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Cappuccino and Chocolate Roulade Cake

Posted on August 22, 2020 Posted in Cakes, Roulade .

Cappuccino and Chocolate Roulade Cake

Cappuccino and Chocolate Roll Cake recipe

When it’s cold and rainy on a Sunday afternoon and you can’t be bothered going to the shops…you look in the pantry for baking inspo…which is how this recipe came about.

I felt like making a cake but wasn’t sure what exactly, so I looked inside the pantry for what ingredients, products and what random filled containers I had.

Milo, drinking chocolate, coffee sachets and tea stood out.

A coffee sachet, drinking chocolate sachet and fruity herbal tea test and the end result was a cappuccino sachet inspired filled chocolate sponge cake. This cake is def cappuccino and not coffee in flavour…the powder makes this flavour differentiation very clear thanks to the smooth milky like tone. Very tasty!

Cappuccino and Chocolate Roll Cake recipe

Ingredients:

Sponge cake:

4 eggs
100g brown sugar
30g cocoa powder
75g plain flour
80g dark chocolate

Cream:

45g of instant cappuccino sachets (I used 3 x Nescafe)
150ml thickened cream
60g icing sugar

Method:

Preheat the oven to 180c degrees and line a 20cm x 30cm cake tin with baking paper.
Beat the eggs for 2 minutes with electric beaters of until pale and creamy.
Gradually add in the sugar, beating while slowly adding the sugar until it has dissolved.
Sieve the cocoa powered and flour into the egg mix and fold until just combine.
Place the chocolate broken into pieces into a bowl and then into the microwave on medium for 30 second bursts until the chocolate has melted.
Fold the melted chocolate into the mix.
Spoon the mix into the tin and even with the back of a spoon.
Bake for 12 minutes or until a skewer in the centre comes out clean.
Cut a piece of extra baking paper and invert the cake onto the paper.
Remove the baking paper off the top of the cake.
Roll the sponge starting with the long side of the sponge closest to you int0 a cylinder shape, rolling with the paper between. Leave the sponge wrapped until cool.
To make the cream place all the ingredients into a bowl and whisk with electric beaters until peaks form.
Carefully unroll the cake, slightly trimming the ends of each side.
Place the sponge on cling wrap and spread the cream over the sponge, leaving a 1cm border without cream.
Roll the sponge back up and wrap with the cling wrap firmly.
Place the roll in the fridge for 1+ hour to set.
To arrange unwrap the roll and place on a platter, cut the 2 ends and disregard, dust with cocoa and icing sugar and cut into 3cm roll portions.

Cappuccino and Chocolate Roll Cake recipe

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Knickerbocker Glory Cake

Posted on August 1, 2020 Posted in Cakes .

Knickerbocker Glory Cake

Knickerbocker Glory Cake recipe

Inspired by trying my first knickerbocker glory I loved the element of the variations of textures and flavour layers, therefore decided to turn the layered ice cream sundae dessert into a cake. This dessert if you’re not familiar with it is served in a large tall glass like you would see of milkshakes in the 1970’s. However unlike a milkshake this dessert traditionally contain ice cream, cream, fruit, and meringue.

Since its conception on 1920 there have been multiple adaptations and varying flavour inclusions, however this cake recipe I have invented is made off my favourite knickerbocker glory ingredient adaptions, being; Peanuts, strawberry, chocolate, coconut and vanilla.

Strawberry and vanilla as the base allows the mix of amazing flavours to bounce off and complement each other, producing a delectable taste.

Ingredients:

Cake:

215g butter, softened
180g caster sugar
1 tsn vanilla essence
1/2 tsn strawberry essence
3 eggs
320g strawberry jam
320g self-rising flour

Peanut Icing:

30g butter, softened
¼ cup peanut butter
1 cup icing sugar
10ml milk

Chocolate Icing:

150g butter, softened
1 cup icing sugar
30g cocoa powder
10ml milk

Extras:

30g desiccated coconut, roasted
40g chopped peanuts, roasted

Method:

Preheat oven to 180c degrees and line a 30cm cake tin with baking paper.
Beat butter, vanilla essence, strawberry essence and sugar for 5 minutes or until creamy and pale with electric beaters.
Add the eggs one at a time, beating in between each addition.
Puree the jam in a food processor until smooth, leave aside.
Sieve the flour into the butter mix along with the strawberry jam puree. Beat with electric beats until just combine.
Pour the mix into the prepared cake tin and bake in the oven for 45 minutes or until a skewer inserted into the centre comes out clean.
Wait 5 minutes, then invert the cake onto a cake tray to cool completely.
Meanwhile make the peanut icing but placing all the ingredients on a bowl and beat with electric beaters until pale, set aside.
In another bowl beat the chocolate icing ingredients until pale, light and fluffy.
Cut the cake in half horizontally.
Spread the peanut icing on the bottom cake layer and place the 2nd layer on top.
Spread the chocolate icing on the top cake layer and sides.
Sprinkle with roasted coconut on the sides of the cake as well as roasted peanuts – serve and enjoy.

Pink Strawberry Almond Cake with Rosé Frosting

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Chocolate Peppermint and Orange Cookies

Posted on July 11, 2020 Posted in Biscuits .

Chocolate Peppermint and Orange Cookies

A random but delicious flavour paring, I experimented with chocolate, orange and peppermint cookies recently and as I made the recipe up on the fly I didn’t write down the ingredients or ratios I used. Of course the cookies were absolutely to die for in crunch, texture, taste and satisfaction. Pretty much this recipe took me 5 goes to get the right base cookie dough I was after as well as the right chocolate, orange and peppermint ingredient types (oils, essence, zest, peppermint crisp bars, cocoa, chocolate nibs), then there was the right ratios.

A week of a different recipe each night after work and I finally got to what I think I had in the first place. Lesson learnt – write down recipes when making them up!

Ingredients:

100g butter
110g caster sugar
115g brown sugar
1 vanilla
1 egg
8 drops peppermint oil
100g dark chocolate pieces
1/2 tsn orange essence
2 tsn orange zest
150g plain flour
1/3 tsn baking powder
½ tsn salt

Method:

Pre heat the oven to 180c degrees and line 2 baking trays with baking paper.
Place the butter, sugar and vanilla into a bowl and beat with electric beaters for 5 minutes or until pale and fluffy.
Add the egg and beat until well combined.
Add the orange essence, zest and oil, beat until combined.
In a separate bowl place, the flour, baking powder and salt in a bowl and sieve.
Beat in flour mix with electric beaters for 1 minute on slow.
Use hands to fold in chocolate pieces evenly.
Roll the dough into 20g balls and place onto the tray allowing for 5cm gaps between each biscuit.
Bake for 12-15 minutes or until the tops of the biscuits are golden brown.
Leave the cookies on the tray to cool for 5 minutes then place on a cooling rack.
Dust with icing sugar or drizzle with white chocolate for decoration, enjoy!

Note: I have used peppermint oil not peppermint essence. I find the oil is much stronger and richer in flavour with no artificial aftertaste.

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Rum Raisin and Chocolate Delight Cake

Posted on April 27, 2019 Posted in Cakes .

Rum Raisin and Chocolate Delight Cake


This cake is not ground breaking with distinctively bizarre textures or flavor combos. However, it has been purposely created to bring to live Cadbury’s Old Jamaican Rum N’ Raisin chocolate block into cake form. To hero the chocolate I have used Cadbury’s Old Gold dark chocolate, for the Rum a popular Jamaican brand and for the raisins I ensured lots and lots of rum was absorbed in them for little flavor bombs.

Ingredients:

Cake:

180g butter
300g caster sugar
2 tsn vanilla essence
3 eggs
170g self-raising flour
65g plain flour
85g cocoa powder
1/2 tsn bicarbonate of soda
2 tsn instant espresso coffee granules
80ml water
85ml milk

Rum syrup:

110g raisins
140g Jamaican rum
80g sugar

Mousse:

200g dark chocolate
40ml reserved syrup
2/3 cup thickened cream
1 tsn gelatin
65g icing sugar

Ganache:

100g dark chocolate
100ml thickened cream

Method:

Preheat the oven to 180c degrees and line a 25cm round cake tin with baking paper.
Using electric beaters beat the butter, sugar and essence for 5 mins or until it is light and fluffy.
Add in the eggs one at a time and ensure you beat thoroughly between each addition.
Sift in the flours, cocoa powder and bicarbonate of soda into a bowl, mix.
Add the coffee granules to the water, then add the milk, stir.
Add the flour mix and coffee mix into the butter mix and fold until combine.
Pour the mixture into the prepared tin and bake for 1 hour or until a skewer inserted in the center comes out clean.
Once cooked leave the cake in the tin for 5 mins, then invert onto a cooling rack to cool.
Meanwhile make the rum and raisin mix by placing the raisins, rum and sugar into a saucepan and stirring over a simmering heat for 5 minutes.
Drain raisins (reserving the syrup for later) and chop up the raisins.
Make the mousse by placing 1/3rd cup cream on a bowl and microwaving for 1 minute or until simmering, remove from the microwave and add the chocolate. Allow to sit for 1 minute then stir until smooth.
Add 40g of the reserved rum syrup to the chocolate mix, stir then set aside to cool.
Add the gelatin to the water and stir until well combined with no lumps.
Beat with electric beaters the remaining cream, gelatin mix and sugar until soft peaks form.
Add the chocolate mix to the cream mix and beat until combine and peaks form, place in the fridge until required.
Make the ganache by placing the cream on a bowl and microwaving for 1 minute or until simmering, remove from the microwave and add the chocolate. Allow to sit for 1 minute, stir until silky smooth.
To assemble the cake cut the cake into 3 layers horizontally.
Brush the remaining rum syrup over the top of the 3 layers.
Line the original baking tin with 3 layers of plastic wrap and place the first cake layer in the tin, rum side up.
Sprinkle half the raisins over the cake layer and top with half of the mousse, followed by the second cake layer rum syrup side up.
Repeat raisin and mousse layers again and top with the last cake layer rum syrup side down.
Fold the overhanging plastic wrap over the cake and leave in the fridge for 3 hours to completely set.
Remove the cake from the tin by pulling up the plastic wrap and placing the cake only a plate.
Pour over the chocolate ganache and enjoy.

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Clinker Cheesecake

Posted on March 23, 2019 Posted in Cakes .

Clinker Cheesecake

It’s been a while since I baked with lollies (see my Red Skin Candy Cake and Musk Candy Cake recipes).

To reignite this baking lollie twist I decided to start looking at chocolate lollies and incorporating these in my recipes.
One of the chocolate types I thought would be interesting and not commonly consumed was Pascall’s Clinkers.

Chocolate covered candy with a surprise of either pineapple, lime or strawberry in the middle…yum!

I have opted for a cheesecake in this instance as chunks of diced Clinkers in a traditional baked cake would leave holes and make the cake unstable when the chocolate and candy melted in the cooking process.

Ingredients:

150g chocolate biscuits
70g butter
500g cream cheese
30g sugar
2 tsn gelatine
60ml water
200g milk chocolate
350g clinkers
240g thickened cream

Method:

Line a 23cm spring form baking tin with baking paper.
Place the biscuits in a food processor and blitz until they resemble fine breadcrumbs. Melt the butter, add to the biscuits and pulse until well combine.
Press biscuit mix into the base of the tin then place in the fridge to firm.
Using electric beaters whisk the cream cheese and sugar until smooth.
Melt the chocolate and beat into the cheese mix until smooth.
Boil the water and mix the gelatine, using a fork to combine until the mix has no lumps and is silky.
Add the gelatine mix to the cheese mix and beat until well combine.
Clean the beaters and whisk the cream until peaks form.
Cut 250g of clinkers into medium sized pieces each so you have nice chunks and fold with the cream into the cheese mix.
Spoon over the chocolate base and leave in the fridge for at least 3 hours to set.
Once set remove from the tin.
Place 100g of clinkers in the food processor and blitz until the mix resembles breadcrumb consistency.
Roll the cake onto its side once set to coat sides of cake with the clinker mix, then sprinkle the remaining on top.

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Clinker Cheesecake recipe

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Sweet Tooth Experiments

Tag Archives: chocolate

Summer Ricotta Turnover

Orange Peppermint and Chocolate Slice

Chocolate and Peanut Rice Crust Tart

Fig Orange Chocolate and Almond Zuccotto

Peanut Brittle and Chocolate Ice-Cream Sandwich

Cappuccino and Chocolate Roulade Cake

Knickerbocker Glory Cake

Chocolate Peppermint and Orange Cookies

Rum Raisin and Chocolate Delight Cake

Clinker Cheesecake

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