CHOC DRIZZLED MUESLI BARS

RECIPE DEVELOPED FOR WOOLWORTHS

Memories of opening school lunchboxes and finding a delicious choc coated muesli bar are pretty strong (mind you they weren’t home made) however making them yourself is really simple and easy and allows you to know exactly what is going into them. 

Prep 00:15

Cook 00:20 (plus chocolate setting time)

Makes 12

Easy 

Ingredients

4 cups Woolworths Summer Fruit Muesli

3/4 cup Macro Flaxseed Oil

1 cup Woolworths almond meal

6 dates chopped

2 tsp cinnamon

1 1/2 tsp vanilla extract

2 eggs

2 tbsp maple syrup

50g Dark (70%) chocolate for coating

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Method

Step 1. Combine all dry ingredients in a bowl.

Step 2. In a separate bowl, whisk together wet ingredients.

Step 3. Add the wet ingredients to the dry ingredients and mix well to combine.

Step 4. Press the mixture into a lined (24 x 18 cm) baking tray and bake at 160 C for 18-20 minutes or until golden brown.

Step 5. While mix is still warm, cut int0 12 bars. Once cooled, melt the dark chocolate and drizzle over bars. Place in the fridge to harden for a couple of hours or overnight. 

HOT CHOCOLATE TIRAMISU

This is everything you want in a tiramisu if you aren’t a coffee lover! Plus, doing it in single serve cups like this is really fun and super easy to share with that special someone!

Prep 00:15

Cook 00:00

Makes 2

Easy

Ingredients

6-8 lady fingers biscuits

1 1/2 cups hot chocolate

1/4 cup white sugar

300ml thickened cream

250g mascarpone

Chocolate Ganache

100g dark chocolate, roughly chopped

100g thickened cream

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Method

Step 1. Place the thickened cream and sugar in a bowl of a stand mixer and whip to soft peaks - 2-3 minutes.

Step 2. Add in the mascarpone and mix on low until just combined, about 30 seconds.

Step 3. To make the Chocolate Ganache, add the chocolate pieces into a heat proof bowl over a pot of simmering water. Once starting to melt, add the cream and mix together until combined into a thin chocolate sauce.

Step 4. Dip the lady fingers into the hot chocolate, then break and place into jars. Spoon in the whipped cream, crumble over another biscuit and then top with the chocolate ganache.

Step 5. Place into the fridge for 10 minutes for the chocolate to set. Then serve!

WHITE (ADULTS) HOT CHOCOLATE

This is the perfect wintery treat to keep you warm and comforted when the weather is frosty. A touch of Frangelico turns a regular hot chocolate into something a little more special. If you have a coffee machine at home with a steaming wand, try using it for this recipe for the perfect frothy texture!

Prep 00:10

Cook 00:05

Serves 1

Super Easy 

Ingredients 

80g white chocolate 

1/4 desiccated coconut, toasted  

30ml Frangelico 

250ml milk 

1 marshmallow

Method

Step 1. Melt the chocolate carefully in the microwave or in a bowl over simmering water and keep warm.

Step 2. Dip the rim of your mug in melted chocolate and then in the coconut. Add 3 tablespoons of melted chocolate to the bottom of the mug.

Step 3. Froth the milk using your coffee machine* and pour a little bit into the mug. Stir to combine and then stir in the Frangelico. 

Step 4. Top up with the rest of the milk and place a marshmallow on top.

Notes: 

* You can make this recipe without a coffee machine by heating the milk in a small saucepan. You could also use a stick blender or a jug blender that can manage hot temperatures for a frothy texture. 

MORE ADULT DRINKS…

S'MORES JAFFLE

Jaffles are the perfect ‘canvas’ for creativity and flair. This is my take on a favourite American treat, transformed into a beloved Aussie snack. 

Prep 00:05

Cook 00:03

Serves 2

Super Easy 

Ingredients 

4 slices white sandwich bread 

Spreadable butter 

60g thin milk chocolate or grated milk chocolate*

2 jumbo marshmallows 

Method

Step 1. Preheat a jaffle machine* and coat the base with butter. 

Step 2. Place one slice of bread onto each space and lay half of the chocolate on top followed by 2 marshmallows. Top with the rest of the chocolate. 

Step 3. Spread butter on 2 slices of bread and place on top of the chocolate layer with the butter side facing outward. Cook the jaffle for 1-2 minutes or until ‘just’ golden.

Notes: 

* If you don’t have a jaffle maker, this will work with a sandwich press. 

* You can use as much or as little chocolate as you like and of course, you csn use any type of chocolate as well!

WAGON WHEEL CUPS

A classic biscuit, turned into a classy dessert. Layered textures and familiar flavours to make entertaining simple and fun. Quick and simple Wagon Wheel Cups! 

Prep 00:15

Cook N/A

Makes 2

Super Easy

Ingredients 

250g fresh raspberries 

1 Tbsp raspberry jam

4 Wagon Wheel biscuits, roughly chopped 

300g good quality store-bought chocolate mousse

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Method

Step 1. Heat the jam in a small saucepan or in the microwave. Stir through the raspberries and leave to cool for 10 minutes. 

Step 2. Add a layer of Wagon Wheel biscuits to each glass and then a layer of raspberries. Pipe or spoon a layer of mousse and then repeat. Finish by topping with extra biscuits and fresh raspberries. Enjoy straight away or leave to chill in the fridge.

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Dessert time…

CHOCOLATE SOUFFLE FOR TWO

When you’re craving chocolate souffle, but all the recipes are for 4 or 6; have a go at this recipe built for two to share. Not for the faint-of-heart, but then again neither is any souffle recipe. Good luck!

Prep 00:20

Cook 00:20

Serves 2

Capable Cooks

Ingredients

Chocolate Cream Base* 

1 egg yolk

1 tsp sugar 

1 tsp cornflour 

1 tsp cocoa powder, plus extra for dusting  

75ml milk 

25g good quality dark chocolate, roughly chopped  

1 tbs whisky or rum

2 whole eggs 

2 tbs caster sugar, plus extra for dusting 

1 tbs melted butter

Double cream or ice cream to serve

Method

Step 1. To make the chocolate cream base, prepare a small saucepan with boiling water and keep it on a low simmer. Place the egg yolk, sugar, cornflour and cocoa powder in a heatproof bowl and whisk together until smooth. 

Step 2. Heat the milk until just boiling in the microwave or in a small saucepan. Carefully pour the hot milk into the egg mix while whisking at the same time to combine. Place the bowl over the simmering water and whisk continuously for about 1 minute or until thickened and smooth. Remove from the heat and stir in the chocolate. Place some plastic wrap directly on top of the cream to prevent it forming a skin and allow it to cool down completely in the fridge. 

Step 3. When you’re ready to bake the souffle, preheat the oven to 200C. Brush a 300ml capacity ramekin* with melted butter and place in the fridge briefly to harden. Coat the inside of the ramekin with caster sugar, tipping off the excess. 

Step 4. Remove the chocolate cream from the fridge and stir the whisky in. Beat the egg whites by hand or with an electric mixer until soft peaks form. Gradually add the sugar, beating well in between additions. Continue to whisk until medium-firm peaks form; being careful not to over whip. 

Step 5. Gently fold the eggs white through the chocolate cream a third at a time. Pour the souffle mix into the ramekin. Use a palette knife or scraper to create a flat and even top; wiping any excess away. Run your finger around the entire edge to create a lip. Place the ramekin on a tray and bake for 15-17 minutes or until fully risen with a slight wobble. Allow to cool slightly for a few minutes, dust with cocoa powder and serve with double cream or vanilla ice cream.

Notes

* Get ahead by preparing the chocolate cream in advance. This will keep in the fridge for a few days.

*This recipe can also be made in a mini oven-safe saucepan or an oven-safe ceramic mug.

CHOCOLATE IS MY FAVOURITE

TURKISH DELIGHT BROWNIE

A rich, fudgy brownie with my favourite; Turkish Delight hidden inside. 

Prep 00:20

Cook 00:30

Serves 8-10

Easy

Ingredients 

150g dark chocolate, roughly chopped 

200g butter, cubed 

180g brown sugar 

90g caster sugar 

20g cocoa powder 

4 eggs 

110g plain flour, sifted

3x55g Turkish Delight bars 

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Method

Step 1. Preheat the oven to 160C and grease and line a standard brownie tin.

Step 2. Place the dark chocolate, butter and both sugars in a saucepan and melt gently over low heat. Once melted, remove from the heat and whisk in the cocoa powder. Pour it into a mixing bowl and allow to cool for 5 minutes. 

Step 3. Mix the eggs into the chocolate and then mix through the flour until a smooth batter forms.

Step 4. Pour 2/3 of the batter into a 20cm or 8” brownie tin and then place the Turkish delight bars in a row on top. Pour over the remaining batter and bake for 30-35 minutes. Let it cool before slicing and serving.

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MORE CHOCOLATE DESSERT HERE

HOT CHOCOLATE OATS

RECIPE DEVELOPED FOR UNCLE TOBYS

Chocolate is one of my favourites – I love it. To celebrate, why not put a twist to your breakfast with this warming and delicious hot chocolate oat. It is so good! This recipe is my take, but feel free to tweak and add your own toppings or fave hot chocolate additions!

Serves: 2

Prep time: 5 minutes 

Cooking time: 5 minutes 

Ingredients 

1 ½ cup UNCLE TOBYS Traditional Rolled Oats 

2 tablespoons cocoa powder
½ teaspoon ground cinnamon

Pinch sea salt 

2 cup milk (UNCLE TOBYS Oat Milk)

2 tablespoons peanut, almond or cashew butter

2 teaspoons vanilla essence 

1 tablespoon maple syrup 

40g 70% dark chocolate, roughly chopped, plus extra for serving 

Marshmallows, to serve  

Grated chocolate, to serve

Method 

Add UNCLE TOBYS Traditional Rolled Oats, cocoa powder, cinnamon, sea salt, milk, nut butter, vanilla, maple syrup and dark chocolate to a medium saucepan and place over low-medium heat. Cook, stirring often for about 5 minutes until creamy. 

Spoon the Hot Chocolate Oats between two serving bowls. Garnish with marshmallows and grated dark chocolate to serve. 

WATCH THE VIDEO HERE

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GLUTEN FREE CHOC LAYER CAKE

RECIPE DEVELOPED FOR KIKKOMAN

Serves: 16

Prep time: 30 minutes + cooling time 

Cooking time: 40 minutes 

Ingredients

125g unsalted butter, softened 

1 cup (220g) firmly packed brown sugar

6 large free-range eggs 

1 cup (250ml) milk (ensure at room temperature*)

1 tablespoon vanilla extract 

3 cups (260g) almond meal 

1 cup (140g) white rice flour 

1 cup (75g) unsweetened cocoa powder 

2 teaspoon baking powder

2 teaspoon baking soda

Pinch sea salt 

Soy Buttercream 

250g unsalted butter, room temperature

3 cups (400g) icing sugar 

4 tablespoons unsweetened cocoa powder 

2 tsp maca powder

1 -2 tablespoons Kikkoman’s Gluten Free Soy Sauce 

2 tablespoons milk 

Method 

1. Preheat an oven to 180℃ and grease and line two 20cm cake tins with baking paper (or you can use the one cake tin and bake twice).

2. Add the butter and brown sugar to a large mixing bowl. Beat with an electric beater until creamed. Add the eggs one at a time and continue to beat until well incorporated. Add the milk and beat until combined. 

3. Add in the almond meal, rice flour, cocoa powder, baking powder, baking soda and pinch of sea salt. Use a wooden spoon to fold the ingredients together to create a smooth batter. Divide the batter between the two prepared cake tins. Place into the oven and bake for 30-40 minutes, or until an inserted toothpick comes out clean. Remove from the oven and allow to cool before removing from the cake tins and placing onto a wire rack to finish cooling. Once cooled, slice off the “dome” off one of the cakes, this will be the bottom cake. 

4. While the cakes are cooling, make your Soy Buttercream. Add the butter to a mixing bowl and beat with electric beaters until pale and fluffy. Add in the icing sugar, cocoa powder, maca and milk. Beat on low speed to combine, then beat on high for about 1 minute, until well combined and fluffy. Add 1 tablespoon of Kikkoman Gluten-Free Soy Sauce and beat through the icing. Give the icing a taste and add a little more, 1 teaspoon at a time until you’re happy with the subtle soy flavour. Use the frosting to frost the top of the “domed” cake, then place the second cake on top. Use the remaining frosting to frost the top of the cake. Slice and serve immediately. 

Tips / Notes 

Egg and milk note: Adding cold milk or cold eggs will solidify the butter and cause clumps in your batter, so make sure you use room-temperature milk and eggs to your batter so the batter incorporates perfectly! 

The frosting will last up to 1 week in the fridge when covered tightly with cling wrap. 

WATCH THE VIDEO HERE 👇🏼

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CHOC CHIP COOKIES

This recipe is apart of my "HOW TO? HAYDEN" YouTube series which you can watch HERE...

MAKES: approx. 16

WHAT'S IN IT? 

220g brown sugar

200g butter, room temp, cubed

pinch salt

2 tbs full cream milk

1 tsp vanilla bean paste

300g plain flour

175g dark choc bits

PUTTING IT ALL TOGETHER:

WATCH THIS

1.  In a medium sized bowl, cream together the butter and sugar. 

2. Add salt, vanilla and milk and beat well. 

3. Mix through flour and combine well, add choc chips and mix through until evenly spread through mix. Cover with cling film and chill for 30mins. 

4. Pre-heat oven to 180C. Spoon large tablespoon sized balls onto a lined baking tray/s. 

5. Bake for 12-14 mins until golden. Remove from baking tray and cool. 

MORE SWEETS HERE...

MORE "HOW TO? HAYDEN" VIDEOS HERE..

NO CHURN ICE CREAM

MAKES: 600ml 

WHAT'S IN IT?

Ice Cream:

400ml heavy cream

1 can condensed milk

1 tsp vanilla paste

80g milk chocolate

Honey Comb

100g caster sugar

4 tbs golden syrup

1 1/2 tsp baking soda

1/2 cup pecans chopped

PUTTING IT ALL TOGETHER:

Ice cream:

1. Melt chocolate on low heat over a double boiler. Whip the cream to soft peaks. To cream, gently fold through can of condensed milk and vanilla paste. 

2. Pour half the cream mixture into a loaf tin. Drizzle half the melted chocolate randomly over cream mix, cover with remaining cream and drizzle again with chocolate. Place in freezer and freeze over night. 

Honeycomb

3. Melt the sugar and golden syrup in a medium pot until golden and caramel in colour. Cautiously whisk in the baking soda and pecans. Immediately transfer onto a lined baking tray. Once cooled completely crush into small pieces and store in an airtight container. 

4. Serve by scooping ice cream and scattering with honeycomb. 

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MINT CHOC CUPCAKES USING MAYO

Yes, you can make sweet treats with Hellmann’s Real Mayonnaise! These scrumptious mint choc cupcakes use mayo to make up the ‘fat’ component that you usually find in cake recipes – mayo is a great alternative to oil or butter.

Recipe serves: 12 | Prep Time: 12 mins | Cook Time: 30 mins

WHAT'S IN IT?

Chocolate cupcakes

240g plain flour

100g cocoa powder

200g brown sugar

1 tsp salt

1 tsp bicarb soda

2 eggs

1 cup of Hellmann’s Real Mayonnaise

200ml full cream milk

1 tsp vanilla paste

Green mint butter cream

250g butter

400g icing sugar, sieved

½ tsp peppermint essence

1 or 2 drops green food colouring (optional)

1 tbs milk

To serve, your choice of toppings

Chocolate sprinkles

Flake

Mint choc biscuits

Mint fingers

PUTTING IT ALL TOGETHER:

1.     Preheat oven to 175C / 155C fan forced. Line cupcake tin with cupcake cases.

2.     Mix the dry ingredients together: flour, cocoa powder, sugar, salt and bicarb soda.

3.     In separate bowl, whisk together eggs, Hellmann’s mayo, milk and vanilla paste.

4.     Add the dry ingredients to the wet and mix for 30 seconds until well combined, remembering to scrape down sides. Doing this by hand will help ensure you don’t overwork the batter.

5.     Spoon into cupcake cases, filling each ¾ full. Bake for 25-30 mins or until a skewer comes out clean. Remove cupcakes from tin and cool completely on a cooling rack.

6.     While cupcakes are cooling, make the mint frosting. Whisk the butter until pale, light and fluffy. Gradually add half the icing sugar, then add milk, peppermint essence and green colouring, if using. Add the remaining icing sugar and mix for 5 minutes.

7.     Frost cooled cupcakes using a piping bag and top each cup cake with your choice of fun toppings. From adding someone’s favourite treat, to Christmas treats, decorations are an easy way to personalise these fun and novel cupcakes.

MORE SWEET DISHES HERE...

CRONUT

RECIPE BY @NUTORIOUS_

MAKES: 14 – 16 medium sized cronuts

PREPARATION: 40 to 50 MIN

Setting / proving: 6+ HOURS

Cooking: 10 MIN

WHAT'S IN IT?

60 ml (1/4 cup) luke warm water

65mls luke warm milk

1 satchet (7g) dry active yeast

150 g cold butter, diced

125g plain flour

125g bakers flour

30g (1/8 cup) caster sugar

½ tsp salt

½ cup (115g) caster sugar (extra for dusting)

1 vanilla bean

1 cup nutella

1 cup of oreo/ chocolate

1 litre flavourless frying oil (see notes)

PUTTING IT ALL TOGETHER:

Start by combining the luke warm water with the milk and stir. Add the yeast to the mixture, stir and set aside.

Combine the flour, sugar, salt and butter in a food processor and pulse a few times so that there are lumps of butter still present in the mixture. The mixture should be crumbly with clumps of butter throughout.

Combine the flour mixture into the wet mixture and stir until dough is almost formed. Place on a floured workbench and gently bring together. Be sure to not over knead as you still want lumps of butter throughout the mixture.

Place in a floured bowl, cover in clingwrap and allow to rest in the fridge for two hours.

Once rested roll out evenly on a floured workbench to a thickness of about 1cm trying to keep a rectangular shape. Fold the dough in thirds on top of each other to form a sandwich structure, turn the dough 90 degrees roll out again and repeat this process three times finishing with the dough folded in thirds.

Wrap the dough in clingfilm and return to the fridge for at least 6 hours or overnight.

Roll out the rested dough to the size of an A4 sheet and a thickness of 1cm. Cut out the donuts using two different sized circular cookie cutter rings, one large outer ring and one smaller size for the hole in the middle.

Place the cut out donuts on a baking sheet lined with baking paper and cover with a towel, set aside and allow to rest for an hour.

About 45 minutes into the resting period start to slowly heat a heavy bottomed medium size saucepan filled half way with flavourless oil until it reaches 175 degrees celsius.

On a separate plate place the extra caster sugar and scrap the seeds of one vanilla pod into the sugar and mix. Set aside to coat the cronuts once they have been fried.

After an hour of resting fry each cronut for 2-3 minutes each side. Have the side that was face down when proving face up to start frying.

Remove each cronut from the oil and place on paper towel to drain.

Place in the vanilla sugar and coat completely before placing on a wired rack.

Inject with your desired filling with chocolate ganache* in four to five separate places around the cronut and top with toppings.

NOTES AND TIPS:

*I prefer to use grapeseed oil for frying, alternatively vegetable oil or rice bran oil are good substitutes.

*Top and fill the cronuts with whatever flavours you prefer. Good fillings include lemon curd, chocolate ganache or jam.

*Topping recommendations include nutella, glaze or icing, ganache, or salted caramel.

*If you cannot find bakers flour, double the quantity of plain flour.

*For the chocolate ganache recipe refer to the espresso chocolate ganache tart recipe.

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SKILLET COOKIE

RECIPE BY @NUTORIOUS_

MAKES: 1 large skillet cookie to serve 10- 12.

PREPARATION: 25 MINS

COOKING: 40 MINS

WHAT'S IN IT? 

250g (1 cup) butter, softened

½ cup (115g) caster sugar

3/4 cup (130g) brown sugar (lightly packed)

1 teaspoon baking soda

½ teaspoon sea salt flakes, plus extra for topping

2 teaspoons vanilla extract

1 large egg (approx. 60g)

1 ½ cups (225g) flour

1 cup (170g) choc chips

1 ¼ cup (165g) hazelnuts

2 – 3 scoops vanilla bean ice cream

Extra chocolate shaved for topping

PUTTING IT ALL TOGETHER: 

Preheat the oven to 175’C fan forced/ 155’C conventional. Grease a large skillet pan or oven proof frypan with butter and set aside.

In a large mixing bowl combine the baking soda, salt and flour and set aside.

Using a mix master or alternatively by hand cream the butter and sugar together until light and fluffy in texture. This should take around 2-3 minutes but longer by hand.

Add in the egg and vanilla extract and beat till just combined.

Slowly add in the dry ingredients in three separate parts giving a good mix between each.

Once the mixture has come together add the hazelnuts and chocolate until dispersed throughout the cookie dough.

Transfer the dough to the greased skillet pan and spread out across the whole pan until the mixture is level and spread throughout.

Sprinkle extra sea salt flakes on top of the cookie and place in preheated oven for 40 mins or until golden brown and cooked through.

Serve warm out of the oven with vanilla ice cream and extra shaved chocolate.

NOTES AND TIPS: 

*If using regular sized eggs you may need to use two eggs, judge by how the dough turns out and add an extra egg if needed.

*If you do not have a skillet pan an oven proof frypan can be used.

*The recipe can be done without a mix master, it will just take longer to cream the butter and sugar together.

*Substitute the hazelnuts for any nut or even make without nuts.

*Milk chocolate was used for this recipe, however white and dark can also be used.

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CHOCOLATE & COFFEE TART

RECIPE BY @NUTORIOUS_

MAKES: One large tart to serve 12-14

PREPARATION: 20 MIN

COOKING: 20 MIN

RESTING: 40 MIN

SETTING: 60MIN +

WHAT'S IN IT?

Tart

375g butter, diced

185g icing sugar

550g plain flour

75g cocoa powder

3 large eggs (approx. 60g each)

Ganache

600g Dark Chocolate

1 cup cream

2 tbsp. ground espresso

PUTTING IT ALL TOGETHER:

Preheat oven to 180’C fan forced/ 160’C conventional and using some butter grease the inside of a large tart tin and dust with flour.

Using a food processor or alternatively using a floured workbench combine together the diced butter, flour, cocoa powder and icing sugar and process till bread crumb like consistency is reached.

Add each egg one at a time and process for 30 seconds after adding each one.

After adding the third egg process for a few minutes until it just reaches a smooth dough consistency. Do not over work the dough.

Wrap the tart dough in cling wrap and rest in the fridge for 20 mins until chilled.

On a floured surface roll out the chilled dough to a thickness of around 1cm and place in the greased tart tin and return to the fridge to chill for a further 20 mins.

Once chilled, line the inside of the tart base with baking paper and baking beads/ uncooked rice and bake in the oven for 12 minutes.

After 12 minutes remove the tart from the oven, remove the baking beads/ uncooked rice and place back into the oven for a further 8 minutes. The tart will be ready when it feels firm when pressed.

Whilst allowing the tart base to cool prepare the ganache.

Place the cream and espresso in a saucepan and stir on medium heat until the mixture comes to a slight boil. Remove from the heat and pour over the dark chocolate.

Allow to sit for 30 seconds then stir until a smooth, silky consistency is reached with the ganache.

Allow the ganache to cool for 5 minutes.

Remove the cooled tart base from the tart tin and fill slowly with the ganache mixture.

Fill to just below the top and allow to set for an hour or more. To speed up the setting process place in the fridge and allow to set.

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ESPRESSO PROTEIN BALLS

RECIPE BY @NUTORIOUS_

MAKES: 14 Large Balls

PREPARATION: 5 MINS

PROCESS: 20 MINS

WHAT'S IN IT?

165g almonds

165g cashews

60g pea protein

20 dates (medjool) pitted (approx. 6g each)

3 heaped (25g) tablespoons cacao

2 tsp vanilla extract

1 tbsp instant coffee and added to ½ cup (125ml) boiling water

½ tsp cinnamon

A large pinch of salt

PUTTING IT ALL TOGETHER:

Boil ½ cup (125ml) water and add the ground coffee and stir. Set aside and allow to brew for a 3-4 minutes.

In the food processor combine all the ingredients except for the dates and vanilla extract and process for a minute until the mixture resembles a crumble consistency.

Once the mixture resembles a crumble add the dates and vanilla and process for 2-3 minutes until the mixture starts to come together.

Finally add the brewed coffee and process for another 2- 3 minutes. The mixture will slowly start to combine into dough like consistency. It may take a little while but persist, as it will eventually come together.

Remove the mixture from the food processor and roll into 14 equal sized balls. The mixture tends to make 14 large balls, vary the size depending on personal preference.

Once in balls finish them off by rolling in cacao, ground coffee, coffee beans or any other topping to your preference.

NOTES AND TIPS:

*The recipe is just as good without the coffee. Just substitute the ½ cup brewed coffee for ½ of hot water.

*If you prefer a stronger coffee taste substitute the vanilla extract for coffee extract. Alternatively add extra

You can substitute the nuts for other nuts. Quantities will need varying as different nuts have different oil consistencies and process differently. A good substitute is macadamias or walnuts.

All types of protein powders can be used. Keep in mind the flavour of your protein powder will vary the taste.

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DOUBLE CHOC LAYER CAKE

RECIPE BY @NUTORIOUS_

WHAT'S IN IT?

Cake

1 ¾ cups (260 g) of plain flour

2 cups (237g) caster sugar

¾ cup (85g) cocoa

2 tsp baking soda

1 tsp baking powder

1 tsp salt

1 cup (250ml) buttermilk

½ cup (125ml) vegetable oil

2 large eggs (60g each)

1 tsp pure vanilla extract

1 cup (250ml) hot water (add as needed)

Frosting

170g dark chocolate

225 g butter (unsalted)

1 large egg yolk

1 tsp vanilla extract

1 cup plus 1 tablespoon (143g) icing sugar.

Filling and topping

Whipped Cream

1 punnet each of strawberries, blueberries and raspberries

PUTTING IT ALL TOGETHER:

Preheat the oven to 175C. Grease two 8-by-2-inch round cake pans and line them with baking paper and then butter the paper. Dust the pans with flour, tapping out any excess. Set aside. ( Alternatively, butter one large cake tin to bake one cake and then slice in half.)

Using an electric mixer fitted with a paddle, mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed until all the ingredients are combined.

In a separate bowl, whisk the buttermilk with the oil, eggs and vanilla until the eggs are mixed into everything.

Slowly add the buttermilk mixture into the dry ingredients until just incorporated, then slowly add in the hot water until a smooth batter is formed.

Pour the batter into the prepared pans and gently tap on the bench to get rid of bubbles.

Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean. Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to completely cool.

Making the frosting: Completely melt the chocolate using either a microwave or over a double boiler and hot water and set aside.

In a separate bowl using an electric mixer fitted with a paddle, beat the butter at medium speed until pale and fluffy. Add the egg yolk and vanilla and beat for 1 minute, scraping down the side of the bowl frequently. At a lower speed, slowly beat in the icing sugar, for about one minute. Slowly beat in the cooled dark chocolate until completely mixed through.

If using one large cake, slice the cake gently into two separate pieces.

Set one cake layer on a plate with the flat side facing up. Layer the base with a thin layer of the frosting, top this with an array of sliced strawberries, blueberries and raspberries. On top of the berries add a generous serving of whipped cream.

Top with the last layer of cake and then spread the remaining frosting around the edges and top of the cake until evenly covered.

To finish off, top with additional berries, shaved dark chocolate and a dusting of icing sugar.

 NOTES & TIPS:

*Substitute the cocoa with cacao for a healthier alternative.

*Substitute the dark chocolate for milk chocolate or white chocolate.

*Fill the cake with other fruits other than berries; diced small to make sure it does not affect how the two layers sit.

*The cake can be made without using the whipped cream.

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SALTED CARAMEL MILKSHAKE

RECIPE BY @NUTORIOUS_

MAKES: 6 medium size milkshakes

PREPARATION: 5 minutes

COOKING: 10 mins

WHAT'S IN IT? 

Milkshake:

4 large scoops any vanilla bean ice cream

½ teaspoon vanilla extract

½ cup milk

3-4 tablespoons salted caramel mixture (recipe below), plus extra for decorating.

50g of Dark Chocolate, finely chopped.

Salted Caramel:

1 cup (200g) caster sugar

90g butter

½ cup (120ml) pure cream

1- 2 teaspoons salt

PUTTING IT ALL TOGETHER: 

Place the sugar in a medium sized saucepan and heat over medium heat until the sugar has completely melted. Stir occasionally to make sure all the sugar melts. The sugar will form clumps as stirred but will completely melt down until a deep brown colour. Make sure not to burn the sugar.

Once the sugar is melted add the butter and stir until completely combined (2-3 minutes). The mixture will bubble rapidly when the butter is added, be sure to take care of the hot melted sugar.

Once the butter and sugar mixture is completely melted and incorporated, add the cream to the mixture.

Combine the cream by slowly drizzling into the mixture whilst stirring. The mixture will bubbly rapidly again as the cream is much colder than the sugar mixture.

Stir till everything is incorporated and then allow the mixture to come to the boil.

Boil for one minute without stirring. Once boiled, remove from the heat and stir in the salt. Set aside in a heatproof bowl and allow to cool.

In a blender or milkshake mixture add the milk, vanilla, ice cream, chocolate and salted caramel mixture. Blend until thick and smooth and everything is blended.

Line the inside of the glasses with extra salted caramel mixture. Pour in the milkshake mixture and topped with shaved chocolate… ENJOY!

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