Chocolate Hazelnut Baked Giant Doughnut

Who doesn’t love chocolate? Not me! Yet after the festive season, well, to be truthful, unwrapping and eating another choccie, can, lose its appeal. Since wasting chocolate is an option that cannot even be considered, incorporating it into bakes and desserts seems the perfect answer. Hence, I present to you my Chocolate Hazelnut Baked Giant Doughnut.

FF Chocolate Hazelnut Baked Giant Doughnut
Chocolate Hazelnut Baked Giant Doughnut topped with Fererro Rocher.

While I used Fererro Rocher to inspire and top this bake, another Christmas chocolate was also used for the drizzling. Look away now if you love Teddy Bears, I used a whole Lindt Christmas jumper bear, melted down. To say this was an indulgent bake, would be to understate. Serving this for dessert, would, without doubt, bring about happy smiles and much excitement.

FF Chocolate Hazelnut Baked Giant Doughnut
Chocolate Hazelnut Baked Giant Doughnut sandwiched together with whipped cream and chocolate hazelnut spread.

Creating a giant, baked doughnut, using silicone moulds, readily available online – mine were bought from Lakeland, makes an unusual and fun change from a sandwich cake. If however, you cannot source the moulds, this recipe can be baked in two, greased and lined 6 – 7 inch sandwich tins. Baking time will be approximately the same.

 

FF Chocolate Hazelnut Baked Giant Doughnut
Chocolate Hazelnut Baked Giant Doughnut perfect for sharing.

While a single, regular doughnut is perfect for one person, this giant doughnut is perfect for sharing. Since it is my belief that all food tastes better when it is shared, surely this can only be a good thing!

Recipe: Chocolate Hazelnut Baked Giant Doughnut serves 8

For the Doughnut Sponge

200g/7oz Unsalted Butter – softened, plus extra to grease moulds

200g/7oz Caster Sugar

1/4tsp Salt – I use Maldon

6 Large Free Range Eggs

1tsp Vanilla Extract – I use Nielsen-Massey

100g/4oz Plain White Flour

75g/3oz Cocoa Powder – I use Callebaut

1.5tsp Baking Powder

Filling and Topping the Doughnut 

200ml/8fl oz Double Cream

3tbsp Chocolate Hazelnut Spread – I use Jim Jams Spreads

100g/4oz Milk Chocolate

2tbsp Chopped Roasted Hazelnuts

8 Fererro Rocher or other chocolate to decorate

Method: Preheat the oven to 160C/140C fan, gas mark 3

  • First of all, grease the insides of the doughnut moulds with softened butter. Then place them on a baking tray, ensuring that they don’t touch. The silicone mould could easily be misshapen if pressed.
  • To make the batter, start by placing the butter, salt and sugar into a large bowl. Whisk/beat together until pale and creamy.
  • Next add all 6 eggs and the vanilla extract.
  • Now sift the cocoa powder, plain flour and baking powder into the same bowl.
  • Whisk/beat all the ingredients until they have just come together. Use a spatula to scrape down the sides of the bowl then give the batter a final mix.
  • Divide the batter equally between the two moulds. Finish by smoothing the surface of the batter to ensure an even bake.
FF Chocolate Hazelnut Baked Giant Doughnut
Silicone giant doughnut moulds filled, ready for the oven.
  • Place the baking tray, with the moulds on, into the centre of the oven and bake for 35-45 minutes.
  • The sponge is baked when it feels firm to touch and springs back when lightly pressed.
FF Chocolate Hazelnut Baked Giant Doughnut
Chocolate Hazelnut Baked Giant Doughnut perfect flat tops from low and slow baking.
  • Allow to cool for 5 minutes in the moulds and then turn the doughnut halves out on to a cooling rack. Cool completely before decorating. Since this doughnut was baked in the evening, it was stored, with baking parchment underneath and between, in an airtight container. Ready to be filled and decorated the next day.
  • Assembling the Giant Doughnut: First of all, pour the double cream into a large bowl and whisk until it just starts to thicken. Continue whisking slowly until it just holds its shape. Take care not to over whisk so that it becomes stiff, this will make it difficult to pipe.
  • Now take the half that is to be the top part of the doughnut and spread the chocolate and hazelnut spread evenly on to the flat underside.
  • Place the bottom half of the doughnut, flat side up, on to the plate or stand on which it is to be served.
  • Fill an icing bag fitted with a large star tip – I use Wilton #1M – with the whipped cream. Pipe a swirl pattern on to the bottom doughnut – as seen in the pictures. Alternatively you can spoon the cream on to the doughnut.
  • Place the top half of the doughnut on to the bottom half.
  • Pipe cream stars all around the centre, where the two halves meet. This creates a beautiful finish.
FF Chocolate Hazelnut Baked Giant Doughnut
Assembling the Chocolate Hazelnut Baked Giant Doughnut.
  • Decorating the doughnut: Break or chop the chocolate into small pieces and place into a heatproof, microwaveable bowl. Zap in the microwave for 30 seconds at a time, stirring, between each heating. As soon as the chocolate starts to melt remove the bowl and continue stirring until the chocolate is liquid.
  • Drizzle the chocolate, using a teaspoon, over the doughnut.
  • Next, working quickly before the chocolate sets, add the unwrapped Fererro Rocher to the top of the doughnut. Holding each one in place for a few seconds so that it sticks to the chocolate.
  • Sprinkle over the toasted, chopped hazelnuts and allow the chocolate to fully set before serving.
FF Chocolate Hazelnut Baked Giant Doughnut
Warm, drizzled chocolate adorned with Fererro Rocher and toasted, chopped hazelnuts.

As soon as the chocolate is set this Chocolate Hazelnut Baked Giant Doughnut is ready to be served.

FF Chocolate Hazelnut Baked Giant Doughnut
Chocolate Hazelnut Baked Giant Doughnut so inviting.

To serve, cut using a sharp knife, wiping the knife clean, between each cut, will keep the slices tidy. The sponge, whipped cream and chocolate hazelnut layers are clear to see.

Store any leftovers in an airtight container in the fridge. While best on the day assembled, this doughnut will keep for up to 2 days.

If you have enjoyed this recipe for Chocolate Hazelnut Baked Giant Doughnut you may also like these:

Black Forest Giant Doughnut

FF Chocolate Hazelnut Baked Giant Doughnut
Black Forest Giant Doughnut

Strawberry Whipped Cream Giant Doughnut

FF Chocolate Hazelnut Baked Giant Doughnut
Strawberry Whipped Cream Giant Doughnut gluten free recipe option available.

Raspberries Whipped Cream Giant Doughnut

FF Chocolate Hazelnut Baked Giant Doughnut
Raspberries Whipped Cream Giant Doughnut

Since something as simple as a silicone giant doughnut mould can create such fun and show stopping desserts, I highly recommend them. Most of all, if you serve up a Giant Doughnut as dessert to dinner guests, they are not only likely to be impressed, but also inquisitive about how it is made. Certainly, the variety of bakes are as limitless as our own imagination.

Baking should be fun, creative and adventurous. Best of all, it should be shared.

Sammie xx

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Union Jack Sponge Cake

This Union Jack Sponge Cake may be one of the simplest recipes I have made and yet it is also one of the most delicious cakes I’ve ever made.

FF Union Jack Sponge Cake
Union Jack Sponge Cake bursting with fresh berry flavours.

A light vanilla sponge base, covered and piped with freshly whipped cream and decorated with strawberries and blueberries. A final sprinkling of glitter sets this cake off.

Why bake a flag cake?

On Twitter there is a community run by two fabulous, fun women, called @SundayBakeClub, they were recently featured in the Telegraph. Each week they pick a different theme that challenges bakers to express their creativity, try news skills, but mostly have fun! Last Sunday’s theme was #GirlPower. So the Spice Girls and our longest reigning monarch were my inspiration.

A Union Jack Sponge Cake idea was born.

FF Union Jack Sponge Cake
Union Jack Sponge Cake with pretty piped cream edges.

To be completely honest my original idea was to make a cheesecake with a Union Jack design on it, however, I woke up on Sunday with a cracking migraine. I resigned myself initially to not being able to take part.

Later in the day the pain eased enough for me to get a sponge base made and baked. Back came the pain. Back I went to bed!

After a couple of hours I was able to get up and decorate the cake. I am really pleased that I saw this bake through. You have no idea how many times I start something, only for me to be too unwell to complete, or photograph the results. So on this occasion #GirlPower really did prevail.

FF Union Jack Sponge Cake
Union Jack Flag Cake my lunch portion the following day!

I love how the Sunday Bake Club is a community of bakers who inspire and help each other. The main focus is to encourage people to get baking and stretch those who already bake often. The environment is completely non competitive, although the ‘Best Bits’ are chosen, by the organisers and posted on to their Blog. Bakers may then vote for their favourite and the ‘winner’ is awarded a virtual golden spoon.

A few weeks ago I was very fortunate to be awarded a golden spoon for my Hazelnut Raspberry Vacherin, I promise to write it up and post it on here soon. It has three tiers of hazelnut meringue with whipped cream, raspberries and toasted hazelnuts in between and on top. It was a real technical challenge for me

Back to the Union Jack Sponge Cake, you will need a 20cm x 28cm x 5cm (8″ x 11″ x 2″) Swiss roll tin to bake this flag cake.

Recipe: Union Jack Flag Cake serves 12

225g/8oz Unsalted Butter at room temperature – plus an extra tablespoon for greasing the tin

225g/8oz Caster Sugar

1/4tsp Salt – I use Maldon

2tsp Vanilla Bean Paste – I use Nielsen-Massey

4 Large Free Range Eggs

225g/8oz Plain White Flour – plus an extra tablespoon for dusting the tin

2tsp Baking Powder

400ml Double Cream

300g Fresh Blueberries

400g Fresh Strawberries

1tsp Caster Sugar

Optional – edible glitter

Method: Preheat the oven to 160C/140C fan, gas mark 3

  • Using the extra tablespoon of butter thoroughly grease the Swiss roll tin.
  • Next add one tablespoon of flour and tip it around the tin until the inside of the tin is completely coated. Tip any excess away into the bin.
  • In a large bowl add the butter, sugar and salt.
  • Whisk/beat together until pale and creamy.
  • Add 1tsp vanilla bean paste, all four eggs and the flour.
  • Whisk/beat slowly until everything is just combined. Finish mixing using a spatula or spoon to ensure all the ingredients are combined – be careful not to over mix as your cake will not be light.
  • Tip the cake batter into the prepared tin and smooth out so that it fills each corner and is even.
FF Union Jack Sponge Cake
Delicious light vanilla cake batter ready for the oven.
  • Place in the centre of the oven and bake for 30-40 minutes.
  • The sponge is baked when it is golden and springs back from a light touch.
  • Once baked remove the tin from the oven and allow the cake to cool for 10 minutes in the tin.
FF Union Jack Sponge Cake
Beautifully golden baked sponge.
  • Run a palette knife around the edge of the cake and then tip the sponge out on to a cooling rack.
  • Allow the sponge to cool completely before decorating.
  • As I didn’t have a board large enough for this cake, I placed it on to some baking parchment and then back on to the cooling rack to decorate.

Decorating the Union Jack Sponge Cake:

  • Place the cold fresh cream, 1tsp of caster sugar and 1tsp of vanilla bean paste into a bowl.
  • Whisk until the cream just holds a stiff peak.
  • Place half of the whipped cream into a piping bag fitted with a large star tip. Secure the bag and place in the fridge – it was an extremely hot summer’s day when I made this cake, so I had to work quickly!
  • Spread the other half of the whipped cream on to the surface of the cake, using a palette knife to achieve a flat even finish. You DO NOT need to cover the sides in cream.
  • Hull and slice the strawberries. Wash and dry the blueberries, sorting through them as you dry them to remove any stalks or over ripe berries.
  • Have a picture of the Union Jack flag in front of you. By all means use my cake as a reference, but a picture is more accurate.
  • Start by forming the central red cross using sliced strawberries.
  • Cut some of the strawberry slices in half. Angle these into the cream to create the X shaped cross.
FF Union Jack Sponge Cake
The Union Jack Sponge Cake is starting to take shape.
  • Use the blueberries to fill in the triangles ensuring there is a gap of plain cream to represent the white lines of the flag.
  • Now pipe stars around the outside. I first piped around the bottom edge of the cake and then again around the top edge. It gives the cake a beautiful finish.
  • If like me you like a few sparkles, sprinkle over some edible glitter to complete your Union Jack Sponge Cake!
FF Union Jack Sponge Cake
Union Jack Sponge Cake perfectly pretty and very tasty.

I popped the whole cake, uncovered, into the bottom of the fridge for an hour before serving. It helped the cream set and cooled the cake down. As I mentioned I baked and decorated this cake on a very, very hot day.

If the temperature isn’t melting everything in sight this Union Jack Sponge Cake is fine to serve as soon as it has been decorated. Cut into squares, or slice down the centre and serve as slices.

This cake kept exceptionally well, in an airtight tin for 5 days in the fridge. It remained light and fresh and is simply one of the best cakes to enjoy with a cup of tea!

If you have enjoyed this Union Jack Sponge Cake recipe, here are some others you may like:

Raspberry Almond Cream Cake

FF Union Jack Sponge Cake
Raspberry Almond Cream Cake simply delicious.

Loveliest Lemon Curd Cake

FF Union Jack Sponge Cake
Lemon Curd Cake so tangy and refreshing.

Black Forest Giant Doughnut

FF Union Jack Sponge Cake
Black Forest Giant Doughnut with a hint of kirsch.

The baking community on Twitter are very encouraging and supportive, as well as a constant source of inspiration for me. Everyone shares and seeing as how I’m that kind of person, I fit in well!

Whatever time of year you make this cake, use whatever seasonal berries are available. I bet it would taste wonderful with raspberries and blackberries!

Thank you for all of your comments both here and on Twitter. I love hearing and seeing what you are making in your kitchens. You are a constant source of inspiration and encouragement to me too.

Sammie xx

 

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Black Forest Giant Doughnut

Today is #NationalDonutDay. I can only assume from the spelling that it applies to those in the States and yet here I am baking a Black Forest Giant Doughnut. Any reason to eat doughnuts is good enough for me!

FF Black Forest Giant Doughnut
Black Forest Giant Doughnut chocolate sponge with swirls of cream and cherries.

I have been wanting to bake a Black Forest Gateaux for ages, so took the opportunity of making a Black Forest Giant Doughnut. Indeed if you do not have doughnut moulds – mine were from Lakeland are were very reasonably priced – I see no reason why this recipe shouldn’t work using 7-8″ sandwich tins.

This has the absolute lightest of sponges and I opted to add a little Kirsch (cherry liquer) which is absolutely optional.

In season I would have used fresh cherries, that had been macerated in a little liquer and sugar, as they are not quite in season yet, I opted for tinned cherry pie filling. Morello cherry jam would also work well here. This is a very adaptable recipe. Use whatever you have to hand, or can easily get hold of.

FF Black Forest Giant Doughnut.
Black Forest Giant Doughnut deliciously easy to make and assemble.

Hopefully if our cherry tree is laden with as much fruit, as it had blossom I will remake this Black Forest Giant Doughnut and add an extra photo. Meanwhile back to the bake in hand.

Even though this is a giant doughnut I would happily bring it out for dessert after dinner, or serve with afternoon tea on a sunny day in the garden. Mostly I would encourage you to share this delicious bake. It is simply too good to be kept hidden away.

Two slices will be popped around to our neighbours in a little while. The sheer joy of pleasure and surprise when I turn up, unannounced, with baked goodies is THE most important aspect of baking for me. Sharing is at the very heart of what I do and who I am. If a small gift can bring a smile to someone’s face, well that brightens my day.

Recipe: Makes one Black Forest Giant Doughnut serves 8

200g/7oz Unsalted Butter –  plus a little extra for greasing the moulds

200g/7oz Caster Sugar

Scant pinch of salt – no more than 1/4 tsp

1 tsp Vanilla Extract – I use Nielsen-Massey

6 Large Free Range Eggs

75g/3oz Cocoa Powder

125g/4oz Plain White Flour

1.5 tsp Baking Powder

For the filling/topping:

200ml/8fl oz Double Cream

1 x 410g Tin Cherry Pie Filling – note morello cherry jam and fresh cherries can be used instead.

Optional – 1tbs Kirsch

Method: Preheat the oven to 160C/140C fan, gas mark 3

  • Grease the inside of both doughnut moulds well with soft butter.
  • In a large bowl add the butter and sugar.
  • Whisk/beat until pale and creamy. Approx 5 minutes, this helps create a very light sponge.
  • Add all 6 eggs and the vanilla extract to the bowl – I always crack my eggs into a separate bowl first.
  • Sift the flour, salt, cocoa powder and baking powder into the bowl.
  • Whisk/beat on a slow speed until all the ingredients have come together.
  • Using a large spoon give the chocolate sponge mix a good stir to ensure all the ingredients are well combined.
  • Divided the cake batter in half and spoon into each of the 2 doughnut moulds.
FF Black Forest Giant Doughnut
Two halves of a giant doughnut ready to be baked.
  • Place the doughnut moulds on to a baking tray, ensuring they don’t squash each other (I actually switched trays after this photo was taken).
  • Put the tray into the centre of the oven and bake the doughnut halves for 30-40 minutes.
  • The doughnut halves are baked when they spring back from a light touch.
  • Once baked remove the doughnut halves from the oven.
FF Black Forest Giant Doughnut
Each half of the giant doughnut is beautifully baked.
  • Carefully place each silicone mould on to a cooling rack.
  • If adding Kirsch carefully prick each mould lightly with a cocktail stick, being careful not to puncture the silicone mould.
FF Black Forest Giant Doughnut
Lightly prick the sponge all over so that the Kirsch can be absorbed.
  • Spoon half a tablespoon of Kirsch over each half of the doughnut sponge whilst it is still hot.
  • Leave to cool for 5 minutes and then turn each of the sponges out onto the cooling rack. Cool fully before decorating.

Decorating your Black Forest Giant Doughnut:

  • In a medium bowl add the double cream and whip until it holds a firm peak.
  • Fill a piping bag with a large star tip (I use Wilton #1M) with the whipped cream).
  • Place one half of your doughnut, flat side up on a cake stand or plate.
  • Reserving 8 whole cherries to decorate the top, spoon the cherry pie filling on to the bottom half of the doughnut – DO NOT over fill.
FF Black Forest Giant Doughnut
Spoon slightly less filling than I have, this splurged a bit when the top was put on!
  • Pipe the cream in a swirl pattern on top of the cherries.
FF Black Forest Giant Doughnut
Beautifully piped whipped cream in the centre of the giant doughnut.
  • Place the top of the doughnut on to the base. Wipe away any excess cherry syrup – notice that in my finished photos there isn’t a doilie 😉
  • Pipe 8 swirls evenly around the top of the doughnut and top each with a reserved cherry.
  • Pipe stars around the outside of the middle of the doughnut, this creates a tidy, professional finish.
FF Black Forest Giant Doughnut
Black Forest Giant Doughnut the piped cream stars around the middle give a finished, professional look.

Serve your Black Forest Giant Doughnut cut into generous slices, with a smile and a lovely hot drink!

FF Black Forest Giant Doughnut
Black Forest Giant Doughnut a real treat.

Perfect with candles as a birthday cake. Did I mention I had Black Forest Gateaux every year, for my birthday as I was growing up. It was not hard for me to take this delicious classic recipe and turn it into an amazing giant doughnut.

Such a stunning, yet easy to accomplish bake. A slice of Black Forest Giant Doughnut is bound to evoke memories of the retro gateaux and break out smiles once tasted and devoured!

If you have enjoyed this Black Forest Giant Doughnut Recipe here are some others you may like to try:

Raspberry and Cream Giant Doughnut

FF Black Forest Giant Doughnut
Delicious Raspberry and Cream Giant Doughnut

Black Forest Cupcakes

FF Black Forest Giant Doughnut
Black Forest Cupcakes with mascarpone.

Lemon Blueberry Cupcakes

FF Black Forest Giant Doughnut
Lemon Blueberry Cupcakes fruity deliciousness.

I really want to encourage you to buy a doughnut mould. This is not a sponsored post, i very much doubt that Lakeland even know I exist! That said, the moulds creat such a beautiful rounded doughnut shape, are incredibly easy to use and inepensive to buy. Perfect as a gift or for putting on your own birthday list.

Whatever you are making and baking in your kitchens this weekend, I hope you laugh lots, have plenty of fun and enjoy feasting on your amazing creations with friends, family and neighbours.

If you know someone who’ll be spending Saturday evening, or Sunday aftenoon alone, why not invite them round. Even if it’s just for a cup of tea and slice of cake, you will make someone else feel valued and cared for and they may even make you smile in return!

Sammie xx

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Strawberry Eton Mess

Oh how I love summer fruit. Ruby red strawberries, crimson through to black cherries, tart yet sweet raspberries and the array of different currents. I am definitely a soft fruit fan and love to eat them freshly picked, or use them in delightful, dessert recipes. This Strawberry Eton Mess is a classic English dessert, that is best made with fresh, local strawberries.

FF Strawberry Eton Mess
Strawberry Eton Mess a delicious trio of ingredients.

Homemade pavlova provides a crisp and marshmallow like texture that I’ve enveloped in lightly whipped cream, with sweet luscious strawberries.

FF Strawberry Eton Mess
Strawberry Eton Mess the perfect make ahead dessert.

This Strawberry Eton Mess is so easy to assemble and is brilliant as a make ahead dessert. The pavlova can be made the same day, or even the day before, strawberries can be hulled, quartered and left covered in a bowl and the cream takes only a couple of minutes to whisk by hand.

All the ingredients can be assembled prior to serving, for a stress free delectable dessert!

FF Strawberry Eton MessStrawberry Eton Mess a classic English summer dessert.

True to my word, I am adding more desserts to Feasting is Fun. My family are loving the new-ish aspect to my blog!!

This Strawberry Eton Mess is probably one of my favourite desserts. The differing textures within the pavlova and the fresh local strawberries really make this a stunning dish. As with all recipes, especially those that have few ingredients, it really is worth buying the best that you can afford. Or in the case of this dessert, taking the time to make your own pavlova.

I know ready made meringues are easily available in supermarkets, they won’t give the marshmallow inner softness that a homemade pavlova yields. If you make your own ice cream like my  Strawberry Ripple Ice Cream then you will be left with 4 eggs whites. The exact amount needed for this recipe.

FF Strawberry Eton Mess
Strawberry Eton Mess topped with a drizzle of strawberry jam.

I was fortunate to win some Hartleys strawberry jam on Twitter. Warmed slightly, so that it becomes a sauce, it adds the perfect finishing touch to this dessert. The bright red colour contrasts beautifully with the pale cream meringue and it lends an extra strawberry hit as you take your first mouthful.

Recipe: Strawberry Eton Mess serves 6

For the pavlova:

4 Large Egg Whites – preferably free range or organic

150g/5oz – 1 US Cup Icing Sugar

2tsp Corn Flour – also known as corn starch

1tsp White Wine or Cider Vinegar

1/2tsp Vanilla Extract – I use –Nielsen-Massey

For the Strawberry Eton Mess:

400g/ Fresh British Strawberries

300ml Double Cream

1tsp Vanilla Bean Paste – again I use Nielsen-Massey

1tbsp Caster Sugar

1tbsp Strawberry Jam – I used Hartley’s Best Strawberry Jam – warm slightly before drizzling onto the Strawberry Eton Mess

Method: Preheat the oven to 200C/180C fan, gas mark 6

  • Line a large baking tray with baking parchment that has a 20cm circle, drawn in pencil, on the underside.
  • Into a spotlessly clean, large bowl place the egg whites.
  • Whisk until the egg white hold a stiff peak.
FF Strawberry Eton Mess
The meringue peaks stand proud.
  • Whilst whisking on a medium speed gradually add the sugar. Continue whisking until the meringue is glossy and shiny.
  • Sift in the cornflour and add the vanilla and vinegar.
FF Strawberry Eton Mess
Shiny, glossy meringue, ready to have the extra ingredients folded in.
  • Using a large metal spoon gently fold in the added ingredients into the meringue, turning the bowl until they are fully incorporated.
  • Spoon the meringue on to the baking parchment, keeping within the circle marked on the reverse.
  • Spread the meringue out so that it forms a circle and slightly build up the sides so that they are a little higher than the centre.
FF Strawberry Eton Mess
This pavlova is ready for the oven.
  • Place the pavlova into the centre of the oven and immediately turn the temperature down to 140C/120C fan, gas mark 1.
  • Bake for 1 and 1/4 hours. Then turn off the oven and leave the pavlova to cool inside the oven with the door very slightly ajar.
  • Once cooled removed the pavlova from the oven.
FF Strawberry Eton Mess
The cooked pavlova.
  • Cover the pavlova and baking tray in cling film until ready to use.

Assembling the Strawberry Eton Mess:

  • Hull and cut the strawberries into halves or quarters, depending on their size.
  • Into a large bowl add the cream, vanilla bean paste and caster sugar.
  • Whip the cream until it thickens, but is still floppy – not stiff.
  • Add the strawberries, break the pavlova up into bite size chunks and add those too.
FF Strawberry Eton Mess
Strawberry Eton Mess you can see the marshmallow insides of the pavlova.
  • Fold all the ingredients together with a large metal spoon.
  • Serve in pretty glass bowls with a drizzle of slightly warmed strawberry jam.
FF Strawberry Eton Mess
Strawberry Eton Mess serve with a spoon and a smile.

Such an easy to assemble dessert, with a little preparation beforehand, you too can sit down and enjoy eating this with family, friends, or whoever you have invited round.

If you wanted to up this Strawberry Eton Mess to the next level, a drizzle of my Boozy Berry Sauce, served cold, on top would be a fantastic idea! That’s one for the adults though.

Strawberries and cream are such a classic combination and here, in this dessert, they are lifted by the presence of amazing, homemade pavlova.

Tip: The pavlova itself can be covered in whipped cream and tart berries (passionfruit is also exceptionally good). One recipe two desserts!

If you have enjoyed the recipe for this Strawberry Eton Mess here are a few others you might like:

Lemony Strawberry Pavlova

FF Straw Eton Mess
Delicious Lemon Pavlova slathered in cream, decorated with strawberries and finished with a limoncello drizzle.

Raspberry Chocolate Ice Cream Sundae

FF Strawberry Eton Mess
Vanilla ice cream layered with chocolate meringue and unbelievably good raspberry sauce.

Chocolate Brownie Raspberry Cheesecake

FF Strawberry Eton Mess
Light Raspberry Cheesecake on a Chocolate Brownie base – so good.

Do you enjoy desserts?

I hope you’ve enjoyed this post and have been encouraged to make and bake a pavlova. It doesn’t matter if they sink, or crack as it can all be covered with cream and fruit, or crumbled into the best Strawberry Eton Mess you have ever eaten!

Have fun making and baking in your kitchens. Keep the photos and comments coming, I’d especially like to see ones of you sharing your delicious feasts?

Sammie xx

This is not a sponsored post, the jam was won in a competition on Twitter.

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Strawberry Chocolate Cheesecake

Summer is near, not that you’d know it, with certain parts of the country blanketed in snow and with it heralds the start of the soft fruit season. I do like all fruit, but soft fruits are my favourites; strawberries, raspberries, peaches, nectarines, apricots and plums, as well as many others. To celebrate this I have made this utterly divine Strawberry Chocolate Cheesecake.

Strawberry Chocolate C\heesecake
Strawberry Chocolate Cheesecake the perfect no bake dessert.

No bake cheesecakes are incredibly easy to put together. So whether you’re an experienced home cook, or just starting out, I can guarantee that you can make this Strawberry Chocolate Cheesecake.

All you need, aside from the ingredients is a 10″ (25cm) springform cake pan.

Strawberry Chocolate Cheesecake
A slice of delicious Strawberry Chocolate Cheesecake?

Oh yes please!!

As promised, I am making a conscious effort to include more desserts on Feasting is Fun. I have been making cheesecakes for many years and the recipe has adapted over time. When I was younger I would whip vanilla angel delight into mascarpone and single cream. It makes an utterly delicious cheesecake, however, I can no longer find angel delight in the shops.

This has been a good thing! As good as the cheesecake of years passed was, this Strawberry Chocolate Cheesecake is better!

Whipping melted chocolate into cream cheese and cream gives this cheesecake a wonderful lightness. This Strawberry Chocolate Cheesecake is perfect to serve at any time, however, it is beautifully light after a large Sunday Roast Dinner like my Redcurrant Glazed Roast Lamb.

Strawberry Chocolate Cheesecake
Strawberry Chocolate Cheesecake a delightfully light dessert.

One of the most important parts of a cheesecake to me, is the crust. I don’t want some flimsy – can barely hold it together, low carb nonsense – I need a thick, crunchy base, that is delicious and contributes to the cheesecake as a whole. Digestive biscuits are the answer! Not too finely broken up either. A few small chunks makes for incredible texture against the smoothness of the softly whipped cream cheese and cream.

Strawberry Chocolate Cheesecake
Strawberry Chocolate Cheesecake ooh look at this layer – delicious!

The crunchy, crumbly, golden base also gives this Strawberry Chocolate Cheesecake a very slight, salty hit. Not as salty as pretzels, just enough to balance out the sweet tang of the chocolate cheesecake that covers it. To conclude, this cheesecake is more than the sum of it’s individual parts. Eating a little of each layer together will give your taste buds a flavour party like never before!

Before we start, I should mention that there are a few hours chilling in the fridge required, so it’s best to plan for that. If this cheesecake is needed for the same day, start the base in the morning, if you have a little more warning, I suggest making the base the night before. Actual time spent hands on making this cheesecake is very little, but it’s worth knowing about the chilling times before you start.

Recipe: Makes one Strawberry Chocolate Cheesecake serves 8-10

300g/11oz Digestive Biscuits – Graham Crackers can be used as an alternative

150g/5oz Unsalted Butter

560g/2 tubs Philadelphia Cream Cheese

600ml/1 pint Double Cream

2tsp Vanilla Extract – I use Nielsen-Massey

200g/7oz Milk Chocolate – at least 35% Cocoa – or use plain chocolate if you want a richer chocolate flavour

1tsp Caster Sugar

10 Strawberries – or more

1tsp Icing Sugar to finish

Method: Line the base of a 10″ – 25cm Springform Pan with aluminium foil.

  • Place the digestive biscuits into a freezer bag and whack with a rolling pin until they are almost completely broken up. You can also you a food processor to blitz them, I’m just too lazy to get it out for a few biscuits 😉.
  • In a medium sized saucepan gently melt the butter. Note: if you melt the butter too fast it could spit and burn you, also the butter may burn. I have learnt this from experience!
  • Once the butter is melted, remove the pan from the heat and add the crushed biscuits to the melted butter.
  • Stir well, ensuring all the biscuit crumbs are covered in melted butter.
  • Tip the butter slicked biscuit crumbs into your foil line springform pan.
  • Press the biscuit crumbs into a uniform layer using the back of a metal spoon.
  • Cover the pan with cling film and place into the fridge to chill and set the biscuit layer – I actually made the base the night before – a couple of hours should be sufficient to set the base.
  • Once the base has set the cheesecake layer can be made.
  • Break or chop up the chocolate and place into a heatproof microwaveable bowl.
  • Zap for 30 seconds at a time stirring in between. When almost melted remove from the microwave and keep stirring until completely melted. Set the chocolate to one side.
  • Into a large bowl add the cream cheese, 200mls of double cream and 1tsp of vanilla extract.
  • Whisk until light and creamy – approx 3 minutes.
  • Next, whist whisking add the melted chocolate to the cheesecake mix – it helps if you have someone to hold the whisk whilst you add the chocolate, alternatively add the chocolate in thirds, whisking well after each addition.
  • Spoon the chocolate cheesecake mix on to the biscuit base. Smooth the surface with the back of a spoon.
Strawberry Chocolate Cheesecake
Once you have smoothed the top of the cheesecake lick the spoon!!
  • Cover the pan with cling film and pop back into the fridge for an 2 hours. This allows the chocolate to set the cheesecake layer. The cheesecake layer does not set to a firm consistency, rather it is able to hold its shape and support the whipped cream a strawberries on top.
  • When set and ready to decorate, run a palette knife that has been dipped in very hot water, between the pan and the cheesecake. Place the springform pan on to a large can (of beans or whatever you have in the cupboard) and release the spring latch. Allow the sides of the pan to drop down.
  • Place the cheesecake – still on the foil covered pan base – on to a cake stand or serving plate. Note: I have never successfully transferred an entire cheesecake off of its base, so I cover the base in foil to protect it from knife marks and keep the cheesecake on the pan base!
  • Into a large bowl add the remaining 400mls of double cream, 1tsp vanilla extract and 1tsp of caster sugar. Whisk until the cream holds its shape.
  • Fit a large piping bag with a large star tip – I use Wilton #1M.
  • Fill the piping bag with the whipped cream.
  • Pipe swirl roses – start piping the letter e and continue round – around the outside edge of the cheesecake. Fill in the empty spaces with simple piped stars.
  • Place a strawberry on each of the piped swirls – I removed the green stalks for these – and place three strawberries, with their stems still on, in the centre of the cheesecake.
  • Dust the Strawberry Chocolate Cheesecake with icing sugar – I use a clean tea strainer – and serve.
Strawberry Chocolate Cheesecake
Strawberry Chocolate Cheesecake a fantastically easy, yet sensational dessert.

How enticing does this Strawberry Chocolate Cheesecake look?

It is said that we eat with our eyes first. Well this is certainly a feast to be gazed upon – and then eaten 😉.

This cheesecake travels well too. Simply prepare the cheesecake without the whipped cream and strawberries, take to your destination and complete the decoration there!

Once fully decorated this cheesecake is best eaten straight away, although it will keep for up to two days wrapped in cling film, or stored in an airtight container, and placed in the fridge.

Cheesecake for breakfast anyone??

I hope that you have enjoyed this Strawberry Chocolate Cheesecake recipe, here are some others you may like too:

 

White Chocolate Strawberry Cheesecake

FF Chocolate Strawberry Cheesecake
White Chocolate Strawberry Cheesecake

 

Lemony Strawberry Pavlova

FF Chocolate Strawberry Cheesecake
Lemony Strawberry Pavlova

 

Strawberries and Cream Cake

FF Chocolate Strawberry Cheesecake
Strawberries and Cream Cake

 

Thank you for all your lovely comments, please keep them coming I love reading your views on what I am posting. Again it is wonderful to see so many of you cooking and baking my recipes and popping a photo on Twitter or Instagram. I always feel genuinely honoured that you have chosen to make one of my recipes.

I am working hard to balance Feasting is Fun with a few more savoury recipes. Is there anything you would particularly like to see more of on here?

Have fun making and baking in your kitchens and enjoying the memories that you are making whilst feasting together with friends and family.

Sammie xx

@sammiefeasting Twitter/Instagram/Pinterest

 

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Raspberries Cream Giant Doughnut

Do any of you, my lovely readers have fears? I like to think that I don’t but, I’m never too happy with heights – the bridge in ‘Indiana Jones and the Temple of Doom’ yep I’m pretty sure I’d have to be blindfolded, gagged and carried across!! Another irrational fear I’ve had for a while has been baking with silicone. It looks like plastic to me and plastic melts in the oven – right? Well today I faced my fear and baked this delicious Raspberries Cream Giant Doughnut using a silicone mould!

And guess what – it didn’t melt!!!

FF Raspberries Cream Giant Doughnut
Raspberries Cream Giant Doughnut full of fresh fruit and flavour.

Yep you can always trust Sammie to NOT be at the forefront of new baking technology 😉.

I cannot tell you what a relief it is to have finally baked using a silicone mould. In fact I have to agree with friends that bake with silicone all the time, they are an absolute dream to work with. I’ve had these silicone giant doughnut moulds since the January sales, I like to ease into things gradually!!

FF Raspberries Cream Giant Doughnut
Raspberries Cream Giant Doughnut such a light fluffy sponge.

When I’m baking and cooking I really try to use seasonal fruit and vegetables. This Raspberries Cream Giant Doughnut has defrosted frozen raspberries in the middle. Raspberries are most definitely not in season, however I find the frozen British raspberries from Waitrose are fantastic quality and perfect for use, as fresh fruit, during the colder months.

We grow quite a bit of fruit in our back garden, including raspberries, strawberries, cherries, apples, plums and pears – ooh blackcurrants, redcurrants and blackberries too. Last year wasn’t brilliant for raspberries in our garden, yet we had buckets full of cherries. Our children are duly dispatched to various neighbours houses, sharing the fruit.

FF Raspberries Cream Giant Doughnut
Raspberries Cream Giant Doughnut perfect for afternoon tea.

In a good year when there is an abundance of raspberries I always try to freeze some down. Usually there are only enough for our trifle on Christmas Day, as we love eating them fresh, or turning them into jam. Raspberry jam has to be my absolute favourite and I was going to make a small batch of fresh jam to use in this Raspberries Cream Giant Doughnut – however, my body had other ideas.

Still I focus on the positives, those being: this Raspberries Cream Giant Doughnut is so easy to make, bake and decorate. On top of that, once the doughnut is assembled and sliced into – well, the flavour is outstanding. The sponge is lighter than light, the ‘fresh’ raspberry tartness works well with the sweetness of the jam and the hint of almond in the glacé icing, adds that extra level of flavour.

This is my favourite recipe today 😉

Recipe: Makes one Raspberries Cream Giant Doughnut at a guess I’d say this should serve 8-10 people, but there again if they want seconds…….

200g/7oz Unsalted Butter – softened plus 1tbsp extra for grasing the doughnut moulds

200g/7oz Caster Sugar

1tsp Vanilla Bean Paste – can substitute for vanilla extract – I use Nielsen-Massey

5 Large Free Range Eggs

200g/7oz Plain Flour

1.5tsp Baking Powder

1/4tsp Salt

For the filling:

3-4tbsp Raspberry Jam

150g/5oz Fresh or Defrosted Raspberries

300ml/ 1/2 pint Double Cream + 1tsp Caster Sugar

For the icing:

100g Icing Sugar – sifted

1/2tsp Almond Extract – again I use – Nielsen-Massey

Pink Gel Food Colouring

Sprinkles of your choice

Method: Preheat the oven to 155C/140C fan, gas mark 2.

FF Raspberries Cream Giant Doughnut
The two silicone doughnut moulds.
  • Grease both of the doughnut moulds with butter – remembering to grease the middle section that will make the doughnut hole.
  • Into a large bowl add the butter and sugar.
  • Whisk/beat together for 5 minutes. This is important as it will help the sponge be very light and tender.
  • Add the vanilla bean paste and whisk/beat for a further 2 minutes.
  • Add all 5 eggs to the bowl.
  • Sift in the flour, baking powder and salt.
  • Whish/beat slowly until the ingredients have just come together.
  • Use a rubber/silicone spatula to give the mix a couple of stirs, ensuring all the ingredients, especially from the bottom of the bowl are combined.
  • Carefully spoon half of the batter into each of the doughnut halves.
  • Smooth the top of the batter for an even bake.
  • Place the doughnut halves, making sure they do not touch, on a baking tray and place in the middle of the oven.
FF Raspberries Cream Giant Doughnut
Fill each doughnut mould with half of the mixture.
  • Cook for 40-50 minutes. Mine took 45 minutes.
  • The doughnut is cooked when it is golden and springs back from a light touch. You will also notice, from the picture below that the cake has started to come away from the side of the mould.
  • Once cooked remove the giant doughnut halves from the oven and place onto a cooling rack for 10 minutes.
FF Raspberries Cream Giant Doughnut
Move the moulds onto a cooling rack.
  • After 10 minutes cooling in the mould has elapsed, gently tip each doughnut half out of its mould.
  • Allow to cool completely on the rack
FF Raspberries Cream Giant Doughnut
Two halves of a giant doughnut cooling on the rack.
  • Once both halves are cooled the doughnut can now be decorated.
  • Place one half, flat side up, on a pretty serving plate, board or cake stand.
  • Carefully spread the raspberry jam so that it covers the flat surface.
  • Arrange the raspberries in a pattern, on top of the jam.
FF Raspberries Cream Giant Doughnut
The bottom layer is decorated.
  • In a bowl addy the double cream and sugar.
  • Whisk until it just holds a stiff peak.
  • Fit a large piping bag with a #1M Wilton large star tip.
  • Fill the piping bag with the whipped cream.
  • Pipe a swirl pattern around the middle of the bottom layer.
  • Pipe stars all around the inside and outside edge of the doughnut half.
FF Raspberries Cream Giant Doughnut
Piped swirls and stars of freshly whipped cream.
  • Place the other doughnut half on top of the fruit and whipped cream, curved side facing up. You now have a giant doughnut!!
  • To make the icing, sift the icing sugar into a small bowl, add the almond extract.
  • Add 2tsp of water and mix, then add a tiny bit of pink gel colouring using a cocktail stick.
  • The icing consistency needs to be thick but still pourable – add a little extra water to achieve this.
  • Using a spoon, drizzle the thick icing over the top of the doughnut, as shown in the picture.
  • Finally add your sprinkles before the glacé icing sets.
FF Raspberries Cream Giant Doughnut
Finished with almond glacé icing and pretty pearlised sprinkles.

Serve the Raspberries Cream Giant Doughnut sliced with a nice cup of afternoon tea.

Whilst Sunday tea may not be a national tradition anymore, sometimes it’s nice to have a beautiful slice of something delicious, mid afternoon, just because you can!

Persaonally I’m all for tradition and think bringing back a proper Sunday afternoon tea, where all the family gathers together, is a brilliant idea. Maybe not every week, although there is nothing wrong with that, perhaps once a month, with everyone contributing so that the burden of baking doesn’t fall on only one pair of shoulders.

For me baking isn’t a burden, but a pleasure. However, sometimes it is nice to share things out, that way we all get to enjoy each other’s bakes!

FF Raspberries Cream Giant Doughnut
Raspberries Cream Giant Doughnut

Are there any traditions that you would like to see brought back?

Do you have a fear of cooking with a certain ingredient or silicone?

I hope you have enjoyed this Raspberries Cream Giant Doughnut post, for other fresh cream recipes you may like these:

Raspberry Almond Cream Cake

FF Raspberry Almond Cream Cake
Raspberry Almond Cream Cake

Strawberries and Cream Cake

FF Strawberries and Cream Cake
Strawberries and Cream Cake

If you have been inspired to bake or cook one of my recipes please leave a comment I love to know how you get on. Also if you are on Twitter or Instagram please tag me in on a photo?

Whatever you make and bake in your kitchen, remember feasting really is fun, especially when we share with others.

Sammie xx

@sammiefeasting Twitter/Instagram/Pinterest

 

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Chocolate Amaretto Cake

Chocolate Amaretto Cake is the easiest, wow factor cake, you ever need to make. Delicious, moist, almond and chocolate sponge, covered in chocolate, Amaretto whipped cream and surrounded by Elizabeth Shaw amaretto flavoured chocolate flutes. All tied together with a pretty ribbon!

Elizabeth Shaw Chocolate Amaretto Cake
Chocolate Amaretto Cake the perfect ‘wow factor’ cake for any celebration.

This delicious cake is subtly flavoured with Amaretto liquer. While the delicious Elizabeth Shaw amaretto flutes surround the whipped, chocolate cream, covered chocolate cake.

After the beautifully piped Strawberry Sweetheart Cake I wanted to create a cake that anybody could make, regardless of their cake decorating ability. With Mother’s Day being celebrated in only one weeks time, this is the perfect cake to make for your mum, as a surprise, a thank you for everything she has done for you.

I cannot think of a better gift for any mum to receive that is better than a homemade cake and this Chocolate Amaretto Cake is sure to wow any mum, or dad!

Elizabeth Shaw Chocolate Amaretto Cake
Chocolate Amaretto Cake where almonds and chocolate blend together in perfect harmony.

Look even though I am going to give you the recipe for this cake, I want you to absolutely KNOW, that you can create this knockout cake, without any culinary skills what-so-ever. So just this once, if you feel more confident using a cake mix from a box, I’ll turn a blind eye.

Yes I did really give you permission to cheat – because, everyone has to start somewhere and I’d rather you used a packet mix and gave this cake a go, than be too overwhelmed by the whole ‘baking’ process to even try.

Just make sure you bake the cake, whatever recipe/packet mix you use, in a deep 8 inch round cake tin and regardless of how much cake mixture you have, only fill the tin two thirds full. By all means use any spare cake batter up, by baking a few cupcakes, once you have the main cake baked.

Elizabeth Shaw Chocolare Amaretto Cake.
Chocolate Amaretto Cake as delicious as it is beautiful.

As a mum myself, receiving home made gifts is always very special. I was given a three layered Victoria Sponge Cake a couple of years ago. Having been banished from my beloved kitchen, I returned home to a wonderful smelling house, but a very frazzled husband.

After baking two sponge layers with the children, shopping for more self raising flour that ‘worked’, another two layers were baking beautifully in the oven. Crisis point hit, when the children removed these from the oven and declared them a disaster.

At that point I was allowed back into the kitchen to try and help. The sponges were perfect and had risen beautifully. The problem was simply that instead of using my 6 inch sponge tins, they had used my 9 inch spring form pans!!! So of course the cake batter spread further, but was still perfectly usable.

The children immediately spread Nutella on one sponge and devoured it, purely for research purposes. I was then presented with a three layer sponge cake that I have to say, not only tasted fantastic, but meant more to me than anything they could have bought.

Elizabeth Shaw Chocolate Amaretto Cake
Look how this Chocolate Amaretto Cake Sparkles under the spotlights.

Any mum would be thrilled to be given this Chocolate Amaretto Cake for Mother’s Day, birthday, or just because I love you mum day!

Recipe: Makes one Chocolate Amaretto Cake serves 12

For the cake:

225g/8oz Soft Light a Brown Sugar

225g/8oz Unsalted Butter – at room temp. Plus a little extra for greasing the cake tin.

1tsp Vanilla Bean Paste – or Vanilla Extract

1/2tsp Almond Extract

6 Large Free Range Eggs

200g7oz Plain White Flour – plus 1tbsp extra for dusting the cake tin

75g/3oz Cocoa Powder

1/4tsp Salt

2.5tsp Baking Powder

50ml/2fl oz Whole Milk

For the frosting:

350ml/12 fl oz Double Cream

100g/4oz Dark Chocolate – I used Elizabeth Shaw Dark Chocolate Crunch Bar

1tbsp Amaretto Liquer – or 1tsp Almond Extract

For the chocolate edging and topping:

4 Packets of Elizabeth Shaw Amaretto Flutes

200g/7oz Chocolate Crispearls or one box of Elizabeth Shaw Sharing Crisp Assortment

Optional – Edible glitter – I used gold holographic as it toned with my colour theme.

Suitable length of ribbon to tie around your cake

Method: Preheat the oven to 165C/150C fan.

  • Grease an 8 inch round cake tin with butter. Line the base with baking parchment cut to size. Add 1tbsp of flour to the cake tin and turning the tin on it’s side, over the sink, rotate the tin, tapping as you do, so that the flour coats the sides of the tin. Tip any excess flour out into the sink.
  • Place the sugar and butter into a large bowl.
  • Whisk for 5 minutes until creamy and smooth.
  • Add the vanilla bean paste/extract and almond extract.
  • Sift the flour, cocoa powder, baking powder and salt into a separate bowl – dry ingredients.
  • Add 1/3 of your dry ingredients and 3 eggs to the creamed butter/sugar mixture.
  • Mix slowly until the ingredients are combined.
  • Repeat the last 2 steps.
  • Add the milk and the last 1/3 of the dry ingredients to the bowl.
  • Mix slowly until nearly combined.
  • Switch to a metal spoon or a spatula and mix the cake batter by hand until thoroughly combined.
Elizabeth Shaw Chocolate Amaretto Cake
Chocolate Amaretto Cake batter in the tin ready for the oven.
  • Place the cake tin into the centre of the oven.
  • Bake for 50 minutes – 1 hour.
  • The cake is baked when an inserted skewer comes out clean.
  • Remove the cake from the oven once it is fully baked.
Elizabeth Shaw Chocolate Amaretto Cake
Place the cake tin with the Chocolate Amaretto Cake onto a trivet or cooling rack.
  • Allow the cake to cool completely in the tin.
  • Don’t worry if the top has a small crack.
  • Once cooled turn the cake out onto a cake board or stand, so that the bottom of the cake is now the top.
  • Peel away the baking parchment carefully.

To Decorate The Cake

  • Break up the chocolate bar and place in a heatproof, microwaveable bowl.
  • Zap for 20 second bursts, in the microwave, stirring in between each zap, until the chocolate has melted. Set to one side to cool a little.
  • Pour the double cream into a large bowl and whisk until the cream just starts to thicken and hold it’s shape.
Elizabeth Shaw Chocolate Amaretto Cake
Pour the cooled melted chocolate onto the whipped cream.
  • Add the Amaretto liquer, or almond extract and mix until you have chocolate cream.
Elizabeth Shaw Chocolate Amaretto Cake
Place 2/3 of the chocolate cream onto the top of the cake.
Elizabeth Shaw Chocolate Amaretto Cake
Using an offset palette knife spread the cream over the sides of the cake.
  • Add more of the chocolate cream, smoothing using the offset palette knife, until you have an even cover of cream over the cake.
  • Hold the clean palette knife flat against the side of the cake and rotate the stand/cake board.
  • This last step ensures the covered sides of the cake are flat and even, ready for sticking the flutes to!
  • Gently wipe around the base of the cake with kitchen roll to remove any chocolate cream that may have fallen from the cake during the last step.
  • Open the packages of flutes and tip the flutes out onto a plate.
  • You will notice that one side of the flute is flat. Press this flat side against the side of the cake, so that it is straight.
  • Repeat the last step, placing each flute as close as possible to the next, until the cake is completely surrounded with chocolate flutes.
  • Trust me you will have enough flutes – I had 4 left over!
  • Using both hand gently press around the sides of the cake to ensure each flute is evenly adhered, by the cream, to the Chocolate Amaretto Cake.
Elizabeth Shaw Chocolate Amaretto Cake
The chocolate flutes give this Chocolate Amaretto Cake a professional looking finish.
  • Tie the ribbon, midway up the cake (not the flutes) – I found I needed help from someone, putting their finger on the knot as I tied the bow.
  • Next add your topping. I used Chocolate Crispearls with added holographic, gold, edible glitter! However the Elizabeth Shaw sharing crisp assortment would have looked beautiful, especially left unwrapped, as the colours would have worked beautifully with the ribbon I used.
  • Once you have filled the top of your cake, place in the fridge to firm up for at least an hour.
Elizabeth Shaw Chocolate Amaretto Cake
Chocolate Amaretto Cake a professional finish that anyone can achieve, using Elizabeth Shaw Chocolate Flutes.

I was absolutely thrilled with how well this Chocolate Amaretto Cake turned out.

The only real skill needed to create a cake that looks this stunning is patience. I really believe anyone can make this cake. Yes young children may need some supervision and if they are going to be eating the cake I would definitely recommend using almond extract in the whipped cream, not alcohol!

Is there someone you know, who has a special occasion coming up and would be blown away if given a cake like this?

Elizabeth Shaw Chocolate Amaretto Cake
Chocolate Amaretto Cake the perfect ‘wow factor’ cake for any celebration.

If you do make this cake please send me a picture via Twitter/Instagram?

I hope, given the step by step instructions (and cheat if needed!) that you try making this cake. Elegant and professional are two words I use for this cake. You too can create a cake that is both elegant and professional looking.

If you have enjoyed making this Chocolate Amaretto Cake and want to make more, here are some recipes to try:

Chocolate Sparkle Cake

Chocolate Sparkle Cake link
Chocolate Sparkle Cake

Chocolate Heart Cake

Chocolate Heart Cake link
Chocolate Heart Cake

Have fun baking.

Sammie xx

@sammiefeasting Twitter/Instagram/Pinterest

Elizabeth Shaw provided me with the Chocolate Flutes and Dark Chocolate Crunch Bar used in this post. All opinions, content and recipes are my own. Please see my Disclosure Policy.

 

 

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Strawberries And Cream Cake!

Hi, thank you for stopping by to look at this scrumptious Strawberries And Cream Cake! I hope the sight of it puts a smile on your face? Strawberries in Spring remind me of the promise of sunshine, picnics in the park and days at the beach. Do Strawberries hold any treasured memories for you?

Strawberries And Cream Cake!
Strawberries And Cream Cake!

This is such a simple cake to make and yet looks so beautiful, it could easily turn any occasion into a Feast! I baked it simply because strawberries were on special offer. They were so sumptuous they deserved celebrating!

The Strawberries really were THIS red in this Strawberries And Cream Cake!
The Strawberries really were THIS red in this Strawberries And Cream Cake!

 

Normally in Summer, when it is hot, too hot for cake (yes there is such a thing in my world!!), Strawberries are eaten just as they are, warm from the sun, or churned into the most delicious ice cream. Spring allows for the indulgence of cake – and vanilla whipped cream – and Strawberries. Totally and utterly delicious!

Strawberries And Cream Cake - so pretty!
Strawberries And Cream Cake – so pretty!

 

Recipe : Strawberries And Cream Cake!

For the cake:

225g/8oz Caster Sugar

225g/8oz Unsalted Butter – room temp

225g/8oz Self raising Flour

4 Large Eggs – pref. Free Range

1tsp Vanilla Extract

For the filling:

450g/1lb Strawberries – hulled and sliced, save 1 pretty strawberry for the top

400ml/3/4 pint Double Cream

1 tsp Vanilla Bean Extract

1 tbsp Sugar

 

Method : Preheat the oven to 175C/160C fan

I’ve used the All in One Method for this cake. It’s so simple and quick, you simply place all the ingredients for the cake into a bowl and then beat together, with an electric whisk until just combined.

The All-In-One-Method is a whizz
The All-In-One-Method is a whizz.

 

Divide the mixture in half and place into 2 buttered and lined 7″ sandwich tins.

Place the tins into the oven and bake for 20-25 minutes.
Place the tins into the oven and bake for 20-25 minutes.

The sponges are cooked when they are golden and spring back when lightly pressed in the centre. Remove from oven and allow to cool for 10 minutes in their tins before turning out, onto a wire rack to cool completely.

Cooling cakes, waiting to be transformed....
Cooling cakes, waiting to be transformed….

Once the cakes have cooled, whisk together the cream, sugar and vanilla bean paste (sub 1 tsp of vanilla extract if you don’t have the paste). Whisk until the cream holds a soft peak.

Spread half of the cream onto the bottom cake layer, flat side up.
Spread half of the cream onto the bottom cake layer, flat side up.
Arrange the sliced strawberries over the cream.
Arrange the sliced strawberries over the cream.

Place the other cake on top, rounded side up. Cover with the rest of the cream and decorate with sliced strawberries, placing the whole strawberry in the middle.

Your finished Strawberries And Cream Cake!
Your finished Strawberries And Cream Cake!

Now take a photo!! Seriously if you look at this cake in the deepest, darkest, depths of icy winter, it will remind you that sunny days are ahead. Hope is powerful – even if it is in the form of cake!!!!

Now it’s time to get the family together and enjoy a slice of this Strawberries And Cream Cake! I know I’ve said it before – food really does taste better when it’s shared.

What’s your favourite food to share?

Sammie x

Please note this is NOT a sponsored or affiliated post. 

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Raspberry Chocolate Pavlova

Raspberry Chocolate Pavlova chewy, brownie inner to a crisp chocolate meringue, topped with softly whipped Cream and ruby red raspberries.

 

Hello, I’m writing this blog with fond memories of our week spent in the heart of Devon during half term – this Raspberry Chocolate Pavlova was made, at the barn, with minimal equipment and only my memory for the recipe! I’d call that a challenge!!

FF Raspberry Chocolate Pavlova
Raspberry Chocolate Pavlova made again at home.

Physically it was a bit of a struggle for me, but that was more than compensated by the time we spent as a family: hanging out together, all 5 of us on a trampoline ( trust me I wasn’t jumping !!!!) that I thought was going to collapse at any second, being rowed around the pond, discovering semi-wild farm cats and their kittens in the hay barn – sooo cute, spending time with our Devon Families, both in church and on the farm.  But most of all being together Feasting and Having Fun!!!!!

FF Raspberry Chocolate Pavlova
Raspberry Chocolate Pavlova perfect for dessert or afternoon tea.

Firstly I have to give complete credit to Nigella for inspiring this scrumptious Raspberry Chocolate Pavlova.

Whilst staying in our gorgeous Barn in the middle of nowhere Pip had invited us to share a meal with her and her wonderful hubby Sailor Man and their daughter Leggy Lou!

Pip would be cooking Lasagne and I offered to do pudding!!

We’ve been staying on the same farm, in the same barn at least 10 years, I was pretty confident, given the restricted equipment available in the barn, that  I could ‘easily’ whip up a Raspberry Chocolate Pavlova!!

This is one of those puds that not only has the WOW factor visually but tastes even better than it looks. So simple to do then??

FF Raspberry Chocolate Pavlova
Raspberry Chocolate Pavlova a delicious combination of flavours.

Whilst out shopping I remembered ALL the ingredients (I may have made this a few dozen times before!!!) but couldn’t remember the quantities!!

Back at the farm, in a rare moment of actually being able to get a signal, I successfully popped onto Nigella’s website  and got the recipe.  Fortunately I had not forgotten anything – boy was I relieved!!

Recipe:  Raspberry Chocolate Pavlova,

You will need a good sized baking sheet that can take a 30cm diameter circle of meringue, lined with parchment paper.

Recipe: Rapsberry Chocolate Pavlova

6  Egg whites. (Pref free range) at room temp

300g  Caster Sugar

3 tbsp Cocoa Powder (not drinking chocolate!!)

1 tsp Balsamic vinegar (your just gonna have to trust me on this one???!!)

50g  Chopped Dark (70%) Chocolate + an extra 25g Dark (70%) Chocolate chopped very fine, for sprinkling over before serving

450ml Double Cream

300g – 500g Raspberries – Fresh if poss, but I’ve used decent thawed frozen ones in the midst of winter and it worked!

Method:  Preheat the your oven to 200C/180C fan (350F, gas mark 4).

Firstly if you have any kind of electric whisk PLEASE use it!! You can see from the photo below that I did not have one and it was VERY HARD WORK!!!

Oh yes - I whisked 6 egg whites using a rotary whisk!!! Gone are the bingo wings!!!!
Oh yes – I whisked 6 egg whites using a rotary whisk!!! Gone are the bingo wings!!!

Once the egg whites form satin peaks slowly add the  caster sugar and keep whisking (oh the joy, what was already a hard job became much more difficult as the sugar mixed into the whites) the mixture will become much thicker.

Once all the sugar is fully incorporated whisk until the meringue mixture is glossy, satiny and holds a stiff peak!

Next add the sieved cocoa, chopped chocolate and balsamic vinegar (stay with my guys it’s really worth it in the end!!!)

I'm not a big sifter?(I am a big sister!!!!!), but cocoa really does need a god old sift to remove any lumps!!
I’m not a big sifter?(I am a big sister!!!!!), but cocoa really does need a god old sift to remove any lumps!!

Using a metal spoon gently fold in the chocolate, cocoa and balsamic vinegar until the ingredients are fully combined. This was challenging for me, as you can see from the photos I’d used a straight sided, flat bottomed casserole dish as a mixing bowl!!!!

Still I’m nothing if not adaptable!

When at home I draw round a 12″ (30cm) round cake tin, with pencil, onto parchment paper. On holiday I had to ‘guesstimate’!

Flip the paper over, so that the pencil marking is on the underside. At this point, you can attach the parchment to the baking sheet with little dobs of meringue mixture. This acts like glue and stops the paper moving around.

Using the drawn circle as a guide, gently pile on the meringue mixture into the centre using a metal spoon. Then using a palette knife (or butter knife if on hols!!!) gently spread the mixture into an even circle shape approx 30cm across.

I’ve found it helps the cooked Pavlova not to crack if you build the sides up slightly so the centre is approx 1-2cm lower than the edge. It doesn’t matter if it does crack as later on you will be smothering it in whipped cream and raspberries! Using your knife smooth out the centre and create swirls around the outside of the Pavlova – let your creative, fun side run free!! It’s soo much fun and you can swirl to your hearts content!

The lighting was beautiful in the barn and it makes the Pavlova look sooo pretty x
The lighting was beautiful in the barn and it makes the Pavlova look sooo pretty x

Place the beautiful Pavlova on the middle shelf of the preheated oven (180C – 350F or gas mark 4), immediately turn the oven temperature down to 150C (300F gas mark  2) and bake for  1, 1/4 – 1, 1/2 hours.

If you are confident about the eggs you have used, gather the children around the bowl and let them lick the bowl clean – making sure you’ve had a little taste first. It’s GORGEOUS!!  I think it tastes like the lightest chocolate mousse.  You are eating raw egg so please do not taste if you are pregnant, unwell or elderly – I also wouldn’t  have let my children taste it when they were very young.  Our youngest is 12 now so he was allowed to try some!

The Pavlova is cooked when the outside looks lovely and crisp and you can see the dark, fudgey inside through the natural small cracks in the surface.

Turn the oven off and leave to cool completely in the oven.

Once the Pavlova is completely cool remove from the oven and peel off the Parchment paper (I’ve never yet had one stick using Parchment, if you use greaseproof paper I can’t guarantee it will peel off as easily).

Place the Pavlova on a flat cake stand, cake board or metal tray if that’s all you have to hand!!

Whip the cream until thickened but still floppy (adding a teaspoon of caster sugar if you prefer to sweeten the cream) and smother the top of the Pavlova with it leaving a cream free edge.

Just waiting to be adorned.
Just waiting to be adorned.

Tumble (or carefully place it’s your choice!) the raspberries over the cream topped Pavlova.

Now finally sprinkle over the remaining 25g (about a tablespoon) of finely chopped dark chocolate.

 

Soo beautiful, but the proof of the pudding is in the eating!!!
Soo beautiful,Raspberry Chocolate Pavlova. the proof of the pudding is in the eating!!!

We shared this with our dinner hosts who were extremely complimentary about the combination of flavours, but mostly the hidden, almost brownie like middle of the Pavlova. The contrast between the crunchy outer layer, the sublime tartness of raspberry enveloped in velvety whipped cream and then the surprise, almost fudgey centre with nubs of chocolate work to create a TASTE SENSATION! Thank you Nigella for inspiring this recipe.

FF Raspberry Chocolate Pavlova
Raspberry Chocolate Pavlova the perfect sweet treat to take to take to someone’s house.

 

The perfect dessert for Sharing, Feasting and Having Fun!

Sammie x

 

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