Frangelico – Sweet Tooth Experiments

Frangelico and Nutella Charlotte Cake

If I could only pick one spread to have on toast in the morning it would hands down have to be Nutella.

It’s hard to top the flavour pairing of chocolate and hazelnuts. And as it’s been some time since I baked with this ingredient (and since I baked with alcohol for that matter), I decided to go hazelnut crazy and produce a recipe that celebrates the amazing flavour that is hazelnut.

Taking some inspiration from my favourite dessert of all time (Tiramisu) and from chocolate mousse I came up with a choc hazel mousse cake.

How does this celebrate the hazelnut you ask? The base and sides of the cake are sponge biscuits soaked in Frangelico (hazelnut liquor), Nutella is layered throughout the mousse and chopped hazelnuts is scattered on the top of the cake.

Definitely a must try for a decadent celebration cake!

Ingredients:

Base:

140ml Frangelico
350g sponge finger biscuits (I used saviardi)

Filling:

140g dark chocolate
160g hazelnut spread
40ml milk
40ml Frangelico
125g butter
4 eggs
300ml thickened cream
1/3 cup sugar

Method:

Grease and line a 25cm spring form cake tin with baking paper.
Cut approx. 2cm off the bottom of all the biscuits until they are slightly higher than that the tin.
Place the 100ml Frangelico into a bowl and dip the biscuits into the liquor until all the liquor is used up. Be sure to only dip them for a moment as you don’t want to soak the biscuits completely.
Line the biscuits, soaked size on the inside of the cake and cut side on the bottom of the tin until the whole outside of the cake is boarded with biscuits.
Now line the base of the tin with further biscuits until completely covered.
Place the chocolate, hazelnut spread and milk into a saucepan on a low heat. Stir the mix until smooth and combine.
Stir in the butter and 40ml of Frangelico until combine and glossy.
Remove mix off the heat and allow to cool slightly.
Add the egg yolks into the chocolate mix and beat until smooth.
In another bowl beat the egg whites until soft peaks form. Add the sugar and beat until glossy and thick.
Using electric beaters beat the cream until peaks form.
Fold a third of the egg white mix into the chocolate mix to loosen the mix.
Add the remaining egg whites and fold until combine.
Add the cream and fold until combine.
Pour into prepared tin on top of the biscuits. Smooth the top and place in the fridge to set until firm (overnight preferred).

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Ferrero Oreo and Frangelico Chocolate Cheesecake

I was given a packed of Ferrero Roche’s recently and decided I wanted to incorporate them into a cake. I figured if I made a recipe with these chocolates in them a cake that is baked would be a flop (as the Ferrero’s would just melt) so I needed to make a cake that didn’t require baking. I know this is not very imaginative but all I could think of was a cheesecake.

So now I knew what cake I would make and I knew one of the key ingredients but I still needed to come up with a flavour combo and structure of the cake.

So Ferrero Roche’s are the collaboration of chocolate and hazelnut flavours. To make this cake a little unusual I decided to take these flavours to the next level. How I was planning to do this?

An intense chocolate hazelnut biscuit base (Oreo happiness), Hazelnut liquor (hello Frangelico) spiking the cheesecake filling with textural oreo chunks and of course the whole Ferrero Roche’s scattered within the cake its self for a special surprise.

This resulted in a very amazing hazelnut, chocolate surprise cake that is super easy, no oven required and has a silky texture.

This is the perfect celebration cake for the choc hazelnut fan. A little goes a long way and is a guaranteed epic birthday cake.

Ingredients:

240g Oreo biscuits
30g hazelnuts
60g butter
340g cream cheese
40g sugar
80ml Frangelico
1 +1/2 tsn gelatin powder
140ml which chocolate
170ml thickened cream
10 Ferrero Roches

Method:

Line a 25cm spring form cake tin with baking paper.
Twist the Oreo biscuits and scrape off the cream in the center.
Place the biscuits in a food processor with the hazelnuts and blitz until the mix resembles fine breadcrumbs.
Set aside 70g of the Oreo mix for later.
Place room temperature butter into the blender with the oreo mix and blitz until combined with the Oreo mix.
Place the mix in the cake tin and using a cup press the mix into the sides and bottom of the tin. Place in the fridge to set.
Beat the cream cheese and sugar until well combine with electric beaters.
Place the Frangelico in a bowl and heat in the microwave until boiling.
Add the gelatin powder and whisk until the gelatin has dissolved.
Pour the cooled Frangelico mix into the cheese mix and beat until well combined.
Place the white chocolate in a bowl and in the microwave until melted. Beat into the cheese mix until well combined.
In a separate bowl with clean beaters use the electric beaters to whisk the cream until peaks form.
Add the cream to the cheese mix as well as the remaining 70g of processed Oreo biscuits and beat on low until just combine.
Pour half the mix into the cake tin and spread to flatten.
Add the Ferrero Roches into the cheese mix in a circular pattern and push lightly into the mix.
Add the remaining cheese mix over the top and flatten out.
Place the cake in the fridge to set for 3 hours+.