Cinnamon Nutella Cake
Chuck the lot into a bowl, give it a quick beat and it?s ready to bake
175g butter, softened
175g golden caster sugar
200g self-raising flour
1 tsp baking powder
2 tsp ground cinnamon
4 tbsp milk
4 rounded tbsp chocolate hazelnut spread
50g hazelnuts, roughly chopped
Takes 1 ? hours. Serves 12.
1. Preheat the oven to 180?C/Gas 4/fan oven 160?C. Butter and line the base of a 20cm/8in round tin.
2. Put the butter, sugar, eggs, flour, baking powder, cinnamon and milk into a bowl. Beat until light and fluffy.
3. Tip three quarters of the mixture into the tin, spread it level, then spoon the hazelnut spread on in four blobs. Top with the remaining mixture, swirl a few times with a skewer, then smooth.
4. Sprinkle with the nuts. Bake for 1 hour ? 1 hour 10 minutes, until risen, nicely browned, feels firm to the touch and springs back when lightly pressed (cover with foil if it starts to brown too quickly). Cool in the tin for 10 minutes, then turn out, peel off the paper and cool on a wire rack.
Per serving 320 calories, protein 5g, carbohydrate 34g, fat 19g, saturated fat 8g, fibre 1g, added sugar 20g, salt 0.63g.
These moreish bars can be frozen, unfrosted for up to 2 months.
1 tsp cocoa powder, plus extra for dusting
2 rounded tbsp coffee granules
225g butter, softened
225g caster sugar
225g self-raising flour
1 tsp baking powder
For the white chocolate frosting
100g white chocolate, broken into pieces
50g butter, softened
175g icing sugar
These recipes are from Good Food: 101 Cakes and Bakes. If you want some more great recipes for the yummiest cakes around, this little book is jam-packed with tantalising recipes.
RRP $18.95 but only $17.06 if you buy from the SheSaid Bookshop
Chocolate Mousse with Fresh Dates
250g dark, bittersweet chocolate, chopped
25g unsalted butter
3 eggs yolks
3 tablespoons whisky
? cup caster sugar
4 fresh dates, halved and stoned
Melt the chocolate and butter in a bowl over a saucepan of not quite simmering water, stirring often until smooth. Set the chocolate aside once melted. In a clean bowl over some pan of water, whisk the egg yolks with the whisky and sugar until pale and thick. Whip the cream softly. Using a large metal spoon, fold the chocolate into the yolk mixture in 2 batches, then fold in the cream in 3 batches. Spoon the mousse into 6 small dishes such as small cups and chill slightly before serving. Cut the dates into strips and place a few on top of each mousse to serve.
This recipe is from New Home Cooking by Laurie Black. With gorgeous pictures and fantastic presentation, this book has the look of a coffee table classic with the contents of a useful how-to manual easily understood by anyone in the kitchen.
RRP $29.95 but only $26.96 if you buy from the SheSaid Bookshop