Sweet Tooth Experiments

Unusual sweets and global treats

Zucchini Polenta Orange and Poppy Seed Cake

Posted on by Posted in Cakes .

Zucchini Polenta Orange and Poppy Seed Cake

Zucchini Polenta Orange and Poppy Seed Cake recipe

This cake was inspired by wanting to hide green veggies in a sweet treat as well as use a grain to replace some of the flour quantity, thus the zucchini and polenta in this cake.

I thought orange and poppy seed would be a great addition and work well with texture of the cake. The polenta would soak up the juice and take on the taste of the orange as well as soak up the liquid of the zucchini, ensuring the cake will not be gooey or sticky.

The cake is subtle, lovely and delicate.

Ingredients:

Cake:

  • 280 zucchini, grated
  • 230g butter
  • 300g sugar
  • 4 eggs
  • 40g poppy seeds
  • 2 tbsn orange rind
  • 2 tsn baking powder
  • 270g flour
  • 160g polenta
  • 90ml orange juice

Icing:

  • 300g cream cheese
  • 100g icing sugar
  • 4 tsn orange juice
  • 1 tsn orange zest

 

Method:

  1. Preheat the oven to 180c degrees and line a 20cm cake tin with baking paper.
  2. Grate the zucchini until you have 280g in volume.
  3. Give the zucchini a good squeeze to remove excess liquid, place in a bowl.
  4. Place the butter and sugar in a bowl and using an electric beater whisk until the mix is creamy and fluffy.
  5. Add the eggs, one at a time beating in between each addition.
  6. Add the poppy seeds and zest and beat until well combined.
  7. Add the zucchini and beat until well combined.
  8. Add in the powder, flour, polenta and orange juice and beat until just combine, but smooth.
  9. Pour the mix into the cake tin and bake for 1 hour of until a skewer inserted in the center comes out clean.
  10. Place the cake on a cooling rack to completely cool.
  11. Meanwhile, make the icing by placing all the ingredients into a bowl and beat with the electric beaters until smooth and fluffy.
  12. Once the cake is cooled cut in half horizontally.
  13. Cover each layer with the icing on the top.
  14. Place one cake layer on top of the other.
  15. Enjoy.
Zucchini Polenta Orange and Poppy Seed Cake recipe

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Zucchini Polenta Orange and Poppy Seed Cake recipe

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Zucchini Polenta Orange and Poppy Seed Cake recipe

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Blackberry and Lemon Quadruple Trifle recipe

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Zucchini Polenta Orange and Poppy Seed Cake recipe

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Zucchini Polenta Orange and Poppy Seed Cake recipe

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Frangelico Chocolate Hazelnut Tiramisu

Posted on by Posted in Trifile .

Frangelico Chocolate Hazelnut Tiramisu

Frangelico Chocolate Hazelnut Tiramisu recipe

I’m a massive massive fan or Tiramisu, it’s my all-time favorite dessert.

So earlier today, when I was feeling really creative I decided to do a whole range of different tiramisus with a variation of different flavor combinations. I figured if I could make a tiramisu that I really liked and found interesting it would have to be pretty amazing.

I made 10 different variations of flavour combo’s that I experimented with, while still sticking to the fundamentals of the dessert and not opting too far away.

Out of all the variations I created only one that was really a standout to the point that I kept going back for more.

I’m not saying this recipe is as good as my mother’s traditional tiramisu (which is the best dessert I have ever eaten in my life), however it is a scrumptious hazelnut alternative (instead of marsala as the base flavour).

For extra hazelnut flavour in this recipe I used liquor, spread and hazelnuts for that much needed texture crunch.

As usual, to make this more baking-friendly I have simplified the traditional method down to a few less steps without impacting the quality or taste.

Frangelico Chocolate Hazelnut Tiramisu recipe

Ingredients:
  • 3 tbsn instant coffee
  • 140ml hot water
  • 220ml Frangelico (or any other hazelnut liquor)
  • 3 eggs
  • 120g sugar
  • 600g mascarpone cheese
  • 300g Nutella (or any other hazelnut spread)
  • 200g savoiardi biscuits
  • 100g hazelnuts

 

Method:

  1. Combine the water and coffee granules and stir until dissolved.
  2. Add 180ml of the Frangelico and stir into the coffee, leave aside for later.
  3. Separate the eggs with the whites in a bowl and the yolks into another.
  4. Add the sugar to the yolk bowl and using electric beaters whisk for 5 minutes or until light and creamy.
  5. Add the remaining Frangelico and mascarpone cheese and beat until combine on low speed.
  6. Clean beaters and beat the egg whites until peaks form.
  7. Fold the egg whites and Nutella into the cheese mix until just combine.
  8. Dip a biscuit into the coffee mix for a second on each side. Place biscuits in the base of a 20 x 20 cm baking tray.
  9. Repeat dipping the biscuits and placing into the tray until you have used half the biscuits.
  10. Chop up the hazelnuts into rough small pieces and sprinkle half on top of the cheese mix.
  11. Top nuts with half the cheese mix and spread to allow for an even cover.
  12. Repeat the biscuits being dipped and placed on top of the cheese mix until all the biscuits are used up.
  13. Sprinkle remaining nuts.
  14. Top the nut layer with the remaining cheese mix and spread to allow for an even cover.
  15. Place in the fridge for 4 hours or overnight.
  16. Serve with grated chocolate, cocoa powder or a sprinkle of extra chopped hazelnuts and enjoy.

 

Frangelico Chocolate Hazelnut Tiramisu recipe
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Frangelico Chocolate Hazelnut Tiramisu recipe

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Ricotta Chocolate Hazelnut Cake recipe

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Frangelico Chocolate Hazelnut Tiramisu recipe

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Frangelico Chocolate Hazelnut Tiramisu recipe

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Yoghurt Plum and Port Cheesecake

Posted on by Posted in Cakes .

Yoghurt Plum and Port Cheesecake

Yoghurt Plum and Port Cheesecake recipe

This cake, is a killer. Who knew plum and port went so well together! I don’t even really like Port, but the sweet taste of the plum makes the Port flavor absolutely addictive.

I made five cakes yesterday when I made this one and none of the others come close to being anywhere near as good.

Cheesecake is another one that is not really a favorite, so to challenge myself I decided that I would incorporate these two flavors into a cheesecake. If I could make a cheesecake that I adored then it would definitely be an amazing cake.

To try to cut down the fat content I opted for a little low fat yoghurt in the mix.

If you’re looking for an unusual but soooo tasty cake this one is a must try!

Ingredients:

Base:

  • 250g nice biscuits
  • 100g butter

Filling:

  • 600g plums
  • 120ml port
  • 500g low fat cream cheese
  • 130g brown sugar
  • 120g vanilla low fat yoghurt
  • 1 tsn vanilla essence
  • 2 eggs
  • 2 egg whites

 

Method:

  1. Pre-heat the oven to 150c degrees and line a 20cm spring form cake tin with baking paper.
  2. Place the butter and biscuits in a food processor and blitz until the mix resembles bread crumbs.
  3. Place in the tin and flatten out with fingertips.
  4. Place the tin in the fridge to set.
  5. Meanwhile,  cut the plum up into slices and place into a saucepan with the port on a medium heat for 5 minutes or until the liquid reduces. Place aside to cool.
  6. Add the cheese, yoghurt, vanilla and sugar into a bowl and using electric beaters whisk for 5 minutes.
  7. Place half the plums with the liquid into a food processor and blitz until smooth, add to the cheese mix.
  8. Add the 2 eggs to the mix, one at a time beat well between each addition.
  9. Place the egg whites into a bowl and beat until peaks form.
  10. Dice up the remaining plums and add to the mix with the egg whites and fold until just combine.
  11. Pour the mix on top of the base and place in the oven for 60 minutes or until the top of the cake is slightly brown.
  12. Turn off the oven and open the door slightly to be jarred.
  13. Leave the cake to completely cool for 2 hours then place in the fridge for 2 hours to set.
  14. Release the tin and place the cake on a plate.
  15. Sieve icing sugar over the top and serve.

 

Yoghurt Plum and Port Cheesecake recipe

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Yoghurt Plum and Port Cheesecake recipe

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Yoghurt Plum and Port Cheesecake recipe

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Coconut Lime Avocado Ice-Cream Sandwich Cake

Posted on by Posted in Ice-cream cake .

Coconut Lime Avocado Ice-Cream Sandwich Cake

Coconut Lime Avocado Ice-Cream Sandwich Cake recipe

You would have noticed I do tend to opt towards chocolate for mouse or tart filings if you frequent my website often. For something a little different I wanted to trial Avocado in this context. Similar to banana, when avocado is frozen and blitzed it resembles a very similar texture to ice-cream. Therefore I decided I would make an avocado ice-cream but also incorporate complementary flavors. Thus the lime and coconut, which work very well with the avo as well as being best buddies in flavor profiles as they are.

To take the ice-cream to the next level I decided to make a thin sponge cake to sandwich the ice-cream in.

This is where I came up with the idea of making a lime and coconut sheet cake.

After a few tweaks I ended up with the below recipe that is quite moreish and a great alternative to a high saturated fat cake.

Ingredients:

Cake:

  • 4 eggwhites
  • 160g sugar
  • 1 + ½ tsn coconut essence
  • 180g flour
  • 2 tsn lime zest

Ice-Cream:

  • 2 avocados (300g)
  • 1 tbsn lime juice
  • 240g sweetened condensed milk
  • 90g coconut milk
  • 1 tsn coconut essence

 

Method:

  1. Pre-heat the oven to 180c degrees and line a 30 x 30cm cake tin with baking paper.
  2. Place all the cake ingredients in a bowl and using electric beaters whisk for 60 seconds on a low speed.
  3. Pour the mix into the tin and Bake for 10 minutes.
  4. Invert onto a cooling rack and leady aside until cooled.
  5. Meanwhile make the ice-cream but placing all ingredients into a food processor and blitz until the mix is creamy and smooth. Place in the freezer for 30 mins to slightly harden.
  6. Line a 10cm x 15cm cake tin with plastic wrap and cut the cake into 2 10cm x 15cm  pieces.
  7. Trim the first cake piece to fit snug into the base of the cake tin and place in.
  8. Spoon the ice-cream mix ontop of the cake layer.
  9. Push down the second cake layer to secure and wrap the overlapping plastic wrap over the cake tightly.Place in the freezer to set for 3 hours.
  10. Remove the cake from the tin by pulling the plastic wrap and inverting the cake onto a plate.
  11. Top with some dusted icing sugar and serve.

 

Coconut Lime Avocado Ice-Cream Sandwich Cake recipe
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Coconut Lime Avocado Ice-Cream Sandwich Cake recipe
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Coconut Lime Avocado Ice-Cream Sandwich Cake recipe
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Ricotta Chocolate Hazelnut Cake recipe

Posted on by 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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Grape Jelly Melting Moments

Posted on by Posted in Biscuits .

Grape Jelly Melting Moments

Grape Jelly Melting Moments recipe

You may have noticed if you read my blog frequently that I use jelly crystals for flavoring very often from home-made fondant to cheesecakes. So when I wanted to make my never-fail-always complemented melting moments recipe with a twist and unusual flavor of course my first thought was to use jelly crystals for this and use the crystals to replace the sugar in the biscuits.

After reviewing the jelly isle in the supermarket I landed on purple grape as my chosen flavor (blue heaven, bubblegum and creamy soda have already featured in my past recipes).

After some tweaking and playing around with the recipe I was able to get the ratios perfect and created a brand new deliciously tasting biscuit.

Ingredients:

Biscuit:

  • 150g butter
  • 64g custard powder
  • 60g jelly crystals
  • 160g flour
  • 1 tsn baking powder

Filling:

  • 80g butter
  • 140g icing sugar
  • 50g jelly crystals

 

Method:

  1. Pre-heat the oven to 180c degrees and line a large baking tray with baking paper.
  2. Place the butter and jelly crystals in a bowl and using electric beaters whisk until the butter is light and fluffy.
  3. Add the custard powder and whisk until combine.
  4. Add the flour and baking powder and using a spoon stir until the mix until well combined.
  5. Roll the mix into balls of 20g each and place on the tray.
  6. Press each ball with the back of a fork and place in the oven for 16 minutes or until lightly golden.
  7. Place biscuits on a cooling rack until cold.
  8. Meanwhile make the icing by placing the ingredients into a bowl and whisk using electric beaters until well combined.
  9. Spoon the icing onto half the biscuits on the bottom side and sandwich with the remaining biscuits.
  10. Dust with a little icing sugar and enjoy.

 

Grape Jelly Melting Moments recipe

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Grape Jelly Melting Moments recipe

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Bourbon Cola Chocolate Cupcakes

Posted on by Posted in Cupcakes .

Bourbon Cola Chocolate Cupcakes

Bourbon Cola Chocolate Cupcakes recipe

If you’re a frequent visitor to this blog you will be well aware that I have a habit of baking with liquors or alcoholic beverages. Additionally, I have baked with soft drinks, even used melted ice-cream as the wet element in the cake batters. Cola has featured in my recipes before on this blog and bourbon in a few recipes. However, I have never used these ingredients in a recipe together. So after having a bourbon and cola mixed drink left over from pre-drinks I decided to use the pre-mixed can in a recipe. To add an extra layer to this I opted for an ingredient that I knew worked amazingly with both of these flavours, being, dark chocolate.

From here the bourbon cola chocolate cupcakes were born.

Ingredients:

Cupcakes:

  • 210g plain flour
  • 60g cocoa powder
  • 1 + ½ tsn bicarbonate of soda
  • 1 tsn baking powder
  • 180g brown sugar
  • 2 eggs
  • 2oog buttermilk
  • 210ml bourbon and cola drink
  • 90g butter, melted
  • 1 tsn vanilla essence

Icing:

  • 255g icing sugar
  • 40g butter
  • 60ml bourbon and cola drink
  • ½ tsn salt

 

Method:

  1. Preheat oven to 180c degrees and line a 12-capacity cupcake tin with cupcake patties.
  2. Add all the wet ingredients into a bowl and beat with electric beater on medium for 1 minute.
  3. Then add all the dry ingredients via a sieve and beat with an electric beater on medium for 2 minutes until the batter is smooth.
  4. Pour batter into the patties and bake for 20 minutes or until the skewer comes out clean.
  5. Transfer cupcakes onto a wire cooling rack.
  6. To make the icing place the ingredients into a bowl and beat from 2 minutes with electric beaters or until light and fluffy.
  7. Place the icing into a piping bag with a star nozzle and pipe onto each cupcake.

 

Bourbon Cola Chocolate Cupcakes recipe

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Bourbon Cola Chocolate Cupcakes recipe

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Bourbon Cola Chocolate Cupcakes recipe

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Bourbon Cola Chocolate Cupcakes recipe

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Chai White Chocolate and Vanilla Cheesecakes

Posted on by Posted in Cakes .

Chai White Chocolate and Vanilla Cheesecakes

Chai White Chocolate and Vanilla Cheesecakes

This recipe was inspired by wanting to make a super-fast, super easy and fuss free cheesecake. Instead of blitzing biscuits and butter for the base (which I know is already easy) I used a round whole cream filled vanilla biscuit and placed it into a cupcake patty. Doesn’t get much easier than that!

Milk chocolate and chai is a standard flavor combo these days, so for something different I opted for white chocolate and vanilla as the complementary flavors to the chai. This allows for a subtle sweet milky hit at the end of the chai flavor.

Fridge-set means no oven required and the only equipment you need are electric beaters.

The chai is the standout in this recipe, that has a beautiful and delicate after-tone.

Ingredients:

Filling:

  • 12 round vanilla cream filled biscuits
  • 200g white chocolate
  • 200ml Cream
  • 3 tsn gelatin
  • 4 tbsn water
  • 240g chai powder
  • 500g cream cheese
  • 3 tsn vanilla essence

Topping:

  • 20g icing sugar
  • 200ml thickened cream
  • 3 tsn vanilla essence

Method:

  1. Line a 12 hole cupcake tin with cupcake patties.
  2. Place one biscuit in the base of each patty.
  3. Place the white chocolate and 120ml cream in a bowl and heat in the microwave for 30 seconds or until the cream just starts to steam.
  4. Remove from the microwave and stir until the mix is smooth and glossy. Set aside to cool.
  5. Combine the 4 tbsn of water with the gelatin and whisk until smooth, place in the microwave for 30 seconds and whisk ensuring all gelatin is dissolved and smooth.
  6. Place the cream-cheese, 80g thickened cream, vanilla and chai powder into a bowl and beat with electric beaters until just combine.
  7. Add the chocolate mix and the gelatin mix to the cheese mix and beat until just combine.
  8. Pour the mix into the cupcake patties over the biscuits until the patty is almost completely full.
  9. Place the tin into the fridge and leave to set overnight for best results (otherwise 4 hours).
  10. Meanwhile add the topping ingredients into a bowl and using electric beaters beat until peaks form.
  11. Once the cheesecake is set use a star nozzle and piping bag filled with the topping cream and pipe on the top of the cakes.
  12. Sprinkle with extra chai powder and biscuit crumbs and enjoy.

 

Chai White Chocolate and Vanilla Cheesecakes
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Orange Blossom Polenta and Yoghurt Syrup Cake recipe
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Chai White Chocolate and Vanilla Cheesecakes
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Strawberry Lemon Slice with Earl Grey Marshmallow

Posted on by Posted in Slice .

Strawberry Lemon Slice with Earl Grey Marshmallow

Strawberry Lemon Slice with Earl Grey Marshmallow recipe

This recipe is easy, requires low effort and only a small number of ingredients.

The flavors all complement each other well, where they create a very unique and flavorsome little sweet treat.

This recipe originally came about as I wanted to make the easiest, fuss free marshmallow that people would be impressed with. I spend ages producing and using multiple baking techniques and ended being really happy with this outcome.

I also went through a baking with tea phase and was yet to perfect a recipe using Earl Grey tea (this was attempt number 7).

This recipe would make for a lovely high tea inclusion for any occasion.

Ingredients:

  • 100g self raising flour
  • 1oog plain flour
  • 180g sugar
  • 100g butter
  • 4 tsn strawberry essence
  • 1 tsn lemon zest
  • 1 egg

Marshmallow:

  • 4 teabags Earl Grey
  • 1 tbsn gelatine powder
  • 140g sugar

 

Method:

  1. Pre-heat the oven to 180c degrees and line a 20cm x 30cm cake tin with baking paper.
  2. Place the flours and sugar into a bowl and mix.
  3. Melt the butter in a bowl and add the essence and zest.
  4. Stir the egg into the flour mix, add the butter mix and stir until well combine.
  5. Place the mix into the cake tin and flatten with fingers until smooth.
  6. Bake in the oven for 20 minutes, then set aside to cool.
  7. Place 300ml boiling water into a cup and add in the tea bags. Leave the tea to infuse for 5 minutes.
  8. Make the marshmallow mix by placing the gelatine into 100ml of the infused tea water in a bowl and whisk to combine the mix.
  9. Place another 100ml tea water and sugar into a bowl and whish with electric beaters for 4 minutes.
  10. Place the gelatine mix in the microwave until warm and syrupy in texture if mix has gone cool and hard.
  11. Slowly pour the gelatine mix into the sugar mix in a consistent stream while the beaters are on high.
  12. Continue beating for a further 8 minutes or until the mix is light and fluffy.
  13. Pour the mix over the cooled slice base and place in the fridge for 2 hours to set completely.
  14. Cut and enjoy.

 

Notes:

  • You need to make more tea than required as the tea bags soak up a lot of the liquid.

 

Strawberry Lemon Slice with Earl Grey Marshmallow recipe

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Strawberry Lemon Slice with Earl Grey Marshmallow recipe

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Strawberry Lemon Slice with Earl Grey Marshmallow recipe

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Strawberry Lemon Slice with Earl Grey Marshmallow recipe

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Black Forest Ricotta Cheesecake

Posted on by Posted in Cakes .

Black Forest Ricotta Cheesecake

Black Forest Ricotta Cheesecake recipe

For a while I have been wanting to make a cheesecake with low fat ricotta instead of the rich and weighty creamcheese cheesecakes traditionally have. I wanted to make this cheesecake ‘melt in your mouth’, which I felt the ricotta could deliver on.

My flavor inspiration for this cake came from originally thinking of making a dark chocolate cheesecake and then adding in some cherries (berries and cheesecake go together like magic).

This though was still a little boring, where I needed a twist, therefore I decided to add the extra elements required to turn this into a ricotta cheesecake black forest cake.

The cherries, chocolate, kirsch and cream would enhance the flavor profiles in the cake and add depth to the creamy ricotta.

I opted to water bath cook the cake to make the ricotta smooth but sturdy and added layers of the cherries in varying forms to allow for cherry hits throughout.

After eating this cake I doubt I would ever make a normal black forest cake other this recipe again!

Ricotta Black Forest Cheesecake recipe

Ingredients:

  • 200g chocolate ripple biscuit
  • 40g cocoa powder
  • 80g butter
  • 670g jar of Morello cherries (you need 450g of the cherries and 100ml of juice)
  • 5g flour
  • 70g kirsch
  • 400g ricotta
  • 100g sour cream
  • 90g sugar, plus 1 tbsn extra
  • 3 eggs
  • 1 tsn cherry essence
  • 230g dark chocolate
  • 230g cream, plus 20ml extra
  • 1 tbsn icing sugar

 

Method:

  1. Pre-heat the oven to 170c degrees and line a 25cm spring form cake tin with baking paper.
  2. Place the biscuits into a food processor and blitz until they resemble breadcrumbs.
  3. Add the cocoa and melted butter, stir until well combined and place in the fridge to set.
  4. Place 200g cherries in the food processor with flour and blitz.
  5. Spread the cherry mix over the biscuit base and place in the freezer.
  6. Meanwhile, using electric beaters whisk the ricotta in a bowl until smooth.
  7. Place 200g chocolate in a bowl and microwave on medium in 30 second blasts. Stir between each burst until melted and silky smooth. Leave aside for 5 minutes to cool.
  8. Add the sour cream and sugar to the ricotta mix and whisk until well combined.
  9. Add 2 eggs and 1 egg yolk and whisk until well combined.
  10. Add the cherry essence as well as the cooled chocolate and whisk until well combined.
  11. Pour the mix into the cake tin on top of the cherry mix and flatter with the back of a spoon.
  12. Place 125g of  the cherries on top of the ricotta mix to cover the top of the cake.
  13. Wrap 2 layers of aluminum foil over the bottom and sides of the tin.
  14. Place the cake tin into a large roasting pan and fill the sides with water until half way up the cake tin.
  15. Place the cake in the oven for 90 minutes or until a skewer inserted in the middle comes out clean.
  16. Allow the cake to cool then release the tin and place the cake in the fridge for 2 hours to fully set.
  17. Whip 230ml cream, 20ml kirsch and 1 tbsn of icing sugar with electric beaters until peaks form.
  18. Spread the cream over the cake and top with the remaining 125g more of the cherries.
  19. Place 100ml of the cherry juice into a saucepan with 1 tbsn of extra sugar and on a medium heat allow to reduce to ¼ of the volume. Allow to cool.
  20. Pour the reduction over the cake.
  21. Place the remaining 30g of chocolate into a saucepan with 20ml of cream. Stir on a medium heat until the mix is smooth and silky. Allow to cool.
  22. Pour over the cake.

 

Black Forest Ricotta Cheesecake recipe

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Black Forest Ricotta Cheesecake recipe

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Black Forest Ricotta Cheesecake recipe

Step 7

Black Forest Ricotta Cheesecake recipe

Step 11

Black Forest Ricotta Cheesecake recipe

Step 13

Black Forest Ricotta Cheesecake recipe

Step 14

Black Forest Ricotta Cheesecake recipe

Step 15

Blackberry and Lemon Quadruple Trifle recipe

Step 17

Black Forest Ricotta Cheesecake recipe
Step 21

 

 

 

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