Sweet Tooth Experiments

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Banana Hazelnut and Chocolate Bliss Balls

Posted on Posted in Truffles .

Banana Hazelnut and Chocolate Bliss balls recipe

High protein, healthy good fats (yes it does contain sugar but not a large amount), these bliss balls are super rich and decadent in flavour and texture.
So simple to make with limited ingredients, these treats take a whole of 10 mins max to make.

 

Ingredients:

  • 90g banana
  • 165g hazelnut meal
  • 30g cocoa powder
  • 30g chia seeds
  • 60g brown sugar
  • ¼ tsn salt
  • Cocoa powder, extra
  • Icing sugar, extra

 

Method:

  1. Place the banana, hazelnut meal, chia seeds, sugar and salt into a food processor and blitz until well combine, scraping down the sides of the processor if required.
  2. Place the mix into a bowl and leave in the fridge to set for 1 hour.
  3. Remove the mix from the fridge and roll into balls of 25g each.
  4. Place the extra cocoa powder and icing sugar into a sieve and sprinkle in a shallow bowl, mix.
  5. Ball by ball, place each into the bowl, rolling to cover the mix completely.
  6. Place all rolled balls into the fridge and enjoy!
Banana Hazelnut and Chocolate Bliss balls recipe

Hazelnut Meal

 

 

 

 

 

 

 

 

 

Banana Hazelnut and Chocolate Bliss balls recipe

Chia Seeds

 

 

 

 

 

 

 

 

Banana Hazelnut and Chocolate Bliss balls recipe

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Banana Hazelnut and Chocolate Bliss balls recipe

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Ricotta Chocolate Hazelnut Cake recipe

Posted on Posted in Cakes .

Ricotta Chocolate Hazelnut Cake

 Ricotta Chocolate Hazelnut Cake recipe

Just like many people I am a fan of Ferrero Rocher’s, but am also mindful that 1 is never enough and they aren’t exactly low in kj’s. So I decided to make a cake that duplicated the beautiful flavors of chocolate and hazelnuts in a low sat-fat, low LDL ‘bad’ cholesterol and packed with protein super cake.

Instead of butter I have used low fat ricotta as the base core ingredient for both the icing and the cake, cocoa powder instead of chocolate and hazelnuts instead of the large amount of Nutella that Fererro Rocher’s have.

This cake is lovely and moist, not too sweet but super moreish!

Ingredients:

Cake:

  • 40ml water
  • ½ tsn coffee granules
  • 300g low fat ricotta
  • 4 eggs
  • 180g sugar
  • 1 tsn vanilla essence
  • 60g cocoa powder
  • 235g hazelnut meal

Icing:

  • 200g ricotta
  • 1 tsn vanilla essence
  • 60g butter
  • 95g icing sugar
  • 30g cocoa powder

 

Method:

  1. Pre heat the oven to 150c degrees and line a 20cm cake tin with baking paper.
  2. Boil the water and place in a small bowl with the coffee granules and stir until coffee is dissolved, leave aside.
  3. Place the ricotta, egg yolks, sugar, vanilla and cocoa powder into a bowl and beat with electric beaters until smooth and silky.
  4. Add the coffee and beat with the electric beaters until well combine and smooth.
  5. Add the hazelnut meal and beat until combine.
  6. In a separate bowl beat the egg whites until firm peaks form.
  7. Add 1/3 of the egg whites into the mix and fold until combine. Repeat 2 more times until the mix is just combine.
  8. Spoon the mix into the cake tin and smooth top with the back of a spoon.
  9. Bake in the oven for 70 minutes or until a skewer inserted in the middle comes out clean.
  10. Leave aside to cool in the tin.
  11. Meanwhile make the icing by placing the ricotta, vanilla, butter, icing sugar and cocoa powder into a bowl and beat with electric beaters until smooth and silky in texture.
  12. Remove the cake from the tin once cooled and cut in half horizontally.
  13. Place the base cake layer down and top with half the icing.
  14. Top with the 2nd cake layer and top with the remaining icing.
  15. Sprinkle with a little extra chopped hazelnuts and cocoa powder and enjoy!

 

Ricotta Chocolate Hazelnut Cake recipe

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Ricotta Chocolate Hazelnut Cake recipe

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Ricotta Chocolate Hazelnut Cake recipe

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Ricotta Chocolate Hazelnut Cake recipe

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Ricotta Chocolate Hazelnut Cake recipe

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Ricotta Chocolate Hazelnut Cake recipe

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Coffee Hazelnut and Chocolate Bread Cake

Posted on Posted in Cakes .

Coffee Hazelnut and Chocolate Bread Cake

Hazelnut Mocha Bread Cake recipe

So I have previously made a Kahlua, Nutella and Chocolate very decadent cake that I posted a while back. As these flavors work brilliantly together I decided to mirror these flavors in another cake, however make a non-alcoholic more ‘healthy’ version. To do this I utilised coffee granules, hazelnut meal and organic dark chocolate.

As this flavor mix is not really anything unusual to put my twist on the recipe I used breadcrumbs instead of flour. A very convenient and easy way to use up old bread or the crusts of bread you are only going to throw away.

It makes a beautifully moist cake that is not super sweet and bakes perfectly (remember the yeast is already in the bread)!

Ingredients:

  • 200g butter
  • 200g sugar
  • 1 tsn chocolate essence
  • 6 eggs
  • 55ml milk
  • 1 + ½ tbsn coffee granules
  • 180g dark chocolate
  • 120g hazelnut meal
  • 250g bread crumbs

Method:

  1. Preheat the oven to 180c degrees and line a 23cm cake tin with baking paper.
  2. Using electric beaters whisk the butter and sugar until light and fluffy.
  3. Add the essence and beat until combine.
  4. Add the egg yolks, one at a time beating in between each addition.
  5. Place the milk in the microwave with the coffee granules and heat until boiling.
  6. Add the chocolate to the coffee mix and stir until well combine and glossy. Leave aside to reach room temperature.
  7. Add the chocolate mix and hazelnut meal to the butter mix and stir until combine.
  8. Add the bread crumbs to the mix and stir until well combined.
  9. Beat the egg whites until peaks form.
  10. Fold egg whites into the mix.
  11. Pour the mix into the cake tin and bake for 50 minutes or until a skewer comes out clean.
  12. Place on a cooling rack.
  13. Dust with icing sugar and serve with a dollop of ice-cream.

 

Hazelnut Mocha Bread Cake recipe

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Hazelnut Mocha Bread Cake recipe

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Lemon Almond and Lavender Roulade recipe

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Fig Hazelnut and Coffee Cheesecake

Posted on Posted in Cakes .

Fig Hazelnut and Coffee Cheesecake

Fig Hazelnut and Coffee Cheesecake recipe

You may have noticed across the past few months I have been baking consistently with figs.

Not until last year had I eaten one, let alone baked with this fruit.

Generally when I see fruit that I have never baked with I always like to do my research and make up a few variations of recipes (half the time they don’t make the blog…hello startfruit, dragonfruit, cantaloupe, guava cake experiments (and the list goes on).

It seems fig is one of the special fruits which seems to work so well, additionally with so many flavour pairings.

Thinking in an Italian baking head space (ricotta, espresso etc) I ended up coming up with the flavour pairing of coffee, hazelnut, fig and caramel. Which actually work a treat!

This cheesecake is very much for the sophisticated palate and is super additive!

Fig Hazelnut and Coffee Cheesecake recipe

 

Ingredients:

  • 250g caramel biscuits (I used Lotus)
  • 100g butter
  • 250g dried figs (12)
  • 2 tbsn orange liquor
  • 330g cream cheese
  • 150g sugar
  • 500g ricotta
  • 2 eggs
  • 90ml espresso coffee
  • 100g hazelnut meal

 

Method:

  1. Pre heat the oven to 180c degrees and line a 22cm spring form cake tin with baking paper.
  2. Place the biscuits and butter in a food processor and blitz until the mix resembles fine breadcrumbs.
  3. Pour the mix into the cake tin and press with fingers over the base of the tin until flat.
  4. Place the tin in the fridge to harden.
  5. Dice up the fig coarsely and place in the saucepan with the liquor and 130g of water on a medium heat.
  6. Place a lid on the pan and let the mix boil.
  7. Once boil remove the lid and stir constantly until the water is absorbed and the figs have started to breakdown.
  8. Place the mix into the food processor and process until the figs are blitzed and resemble a paste.
  9. Spoon the fig mix over the biscuit base and place back in the fridge.
  10. Using electric beaters whisk the cream cheese and ricotta until smooth.
  11. In a separate bowl beat the eggs and sugar until pale and creamy.
  12. Add the egg mix, hazelmeal and coffee into the cheese mix and whisk until well combine.
  13. Pour the mix unto the cake tin and bake for 50 minutes.
  14. Turn off the oven and leave the door slightly open.
  15. Once the oven is cold place the cake in the fridge to fully set for 2 hours.

 

Noes:

  • I used Lotus branded biscuits for the base. If you cannot fine caramel flavored biscuits Arnott’s Nice biscuits would be a good replacement.
  • I decorated the cake by scattering roasted hazelnuts and icing sugar over the top.

 

Fig Hazelnut and Coffee Cheesecake recipe

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Fig Hazelnut and Coffee Cheesecake recipe

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Fig Hazelnut and Coffee Cheesecake recipe

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Fig Hazelnut and Coffee Cheesecake recipe

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Fig Hazelnut and Coffee Cheesecake recipe

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Fig Hazelnut and Coffee Cheesecake recipe

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Fig Hazelnut and Coffee Cheesecake recipe

Notes

 

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Kahlua Nutella and Chocolate Cake

Posted on Posted in Cakes .

Kahlua Nutella and Chocolate Cake

Kahlua Nutella and Chocolate Cake recipe

It’s been a while since I have baked with alcoholic spirits. As I had party coming up I though now was  a good time as any to make a decadent alcoholic cake.  It had to be something sweet that would complement typical cake flavors as this cake was for an event and not just for me (not everyone is quick to jump at my unusual baking style 🙂 ).

Decisions, decision. It was down to Frangelico (hazelnut) or Kahlua (coffee).  As I have made a Frangelico cake in the past (it’s not on this blog as it just didn’t quite make the cut), I decided Kahlua it is.

What goes with the flavour of coffee? Well chocolate and hazelnut of course!

All I can say for this recipe is decadent, amazingness, flavour explosion and a must to try!

Kahlua Nutella and Chocolate Cake recipe

Ingredients:

Cake:

  • 125g butter
  • 160g brown sugar
  • 1 tsn vanilla essence
  • 2 eggs
  • 330g plain flour
  • 4 tsn baking powder
  • ½ tsn bi carbonate of soda
  • ½ tsn mixed spice
  • 2 tsn instant coffee
  • 90ml Kahlua, 10ml extra

Nutella frosting:

  • 60g butter
  • 75g thickened cream
  • 225g Nutella

Chocolate frosting:

  • 75g thickened cream
  • 50g icing sugar
  • 25g cocoa powder

 

Method:

  1. Pre-heat the oven to 160c degrees and line a 23cm baking tin with baking paper.
  2. Using electric beaters beat the butter and sugar for 5 minutes until light and fluffy.
  3. Add the vanilla and eggs, beating in each addition.
  4. In another bowl sift the flour, mixed spice, baking powder and soda then add to the butter mix.
  5. Add the instant coffee to ¼ cup of warm water and whisk until the coffee is dissolved.
  6. Add 90ml of Kahlua to the coffee mix and pour into the butter mix.
  7. Mix the ingredients with a spoon then whisk with electric beaters until just combine.
  8. Spoon the mix into the cake tin and bake in the oven for 40-45 minutes or until a skewer inserted in the center comes out clean.
  9. Allow the cake to cool in the tin for 5 minutes than place on a cooling rack until the cake is cold.
  10. To make the Nutella frosting beat the cream until soft peaks.
  11. Whip the butter for 2 minutes until creamy.
  12. Add the nutella and cream to the butter and beat with electric beaters for 1 minute. Place the frosting in the fridge.
  13. To make the chocolate frosting beat the cream until soft peaks, sift in the cocoa and icing sugar and beat for a further 30 seconds until combine. Set mix aside.
  14. Once the cake is cooled cut in half horizontally and brush both cut sides with the extra 10ml of Kahlua.
  15. Place the bottom cake layer on a plate, spread with the chocolate frosting.
  16. Place the second cake on top of the chocolate frosting then spread the Nutella frosting over the top of the cake and sides.
  17. Decorate with hazelnuts and shaved chocolate.

 

Kahlua Nutella and Chocolate Cake recipe

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Kahlua Nutella and Chocolate Cake recipe

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Kahlua Nutella and Chocolate Cake recipe

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Sweet Potato and Chocolate Brownie

Posted on Posted in Brownies .
Sweet Potato Chocolate Brownie

Sweet Potato and Chocolate Brownie

This recipe spiked my interest as I don’t really cook a lot with sweet potato. Standard potato and pumpkin yes, but this veggie not so much.

In addition to sweet potato, the combo in this recipe of dark chocolate seemed like an interesting fusion of flavours.

The outcome of these brownies was quite surprising.

Though a whole cup of mashed potato is used in this recipe the favour of chocolate and hazelnut is so strong that you don’t even realise that this ingredient is present. This actually is not a bad thing as chocolate and hazelnut as we know are a match made in heaven. The potato makes the brownie extremely dense and moist, while also cutting out the large quantity of butter, chocolate and sugar that makes a normal choc brownie. This then makes the recipe a much more healthy version.

There is only a small quantity of flour in this recipe therefore I actually used gluten free plain flour to make the recipe gluten free (the baking powder is also GF).

This recipe is very simple, quick and very tasty.

Ingredients:

  • 1/3 cup butter
  • 1 + 1/3 cup dark chocolate chips
  • 1 cup mashed and baked sweet potato
  • 1 cup brown sugar
  • 2 eggs
  • 2 tsn vanilla essence
  • 3/4 cup plain flour
  • 1/4 tsn baking powder
  • 100g raw hazelnuts chopped  finely.

Method:

  1. Preheat your oven to 180c and line a square baking tray with baking paper.
  2. Place the butter and 1 cup of the chocolate into a microwave safe bowl and microwave on medium until melted. Stir with a metal spoon until the ingredients have melted.
  3. In another bowl mix the potato and sugar unit combined. Following add the chocolate mix, eggs and vanilla. Beat until smooth and thick.
  4. Stir in remaining ingredients.
  5. Pour into the tin and bake for 30 minutes or until firm to touch.
  6. Cool in tin, cut and serve.

A few tips include:

  • You can use hazelnut meal instead of chopped hazelnuts for a more smoother texture.
  • In addition, if you don’t want any ‘crunch’ at all melt all the chocolate not just one cup at the beginning.

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