dessert – Page 2 – Feasting Is Fun

Raspberry Topped Lemon Curd Pavlova

Spring and Summer for me are all about fresh berries. While, there is little that compares to a ripe, sun warmed, freshly picked Strawberry, their shop bought counterparts can be a disappointment. Whereas raspberries, have a more intense flavour that is rarely dulled, even when frozen. Being both tart and sweet, they add extra fruit intensity to this Raspberry Topped Lemon Curd Pavlova.

After receiving some Raspberry Vinegar to try, my immediate thought was to include it in a Pavlova. Since white wine or balsamic vinegar are used in my other Pavlova recipes such as this Raspberry Chocolate Pavlova, it seemed ideal. And with the addition of freeze dried raspberries it adds a subtle raspberry flavour to the baked meringue. While also creating the marshmallow inner to this meringue’s crispy, outer shell.

FF Meringue With Lemon Curd And Raspberries — Raspberry Topped Lemon Curd Pavlova

Since I personally do not have a very sweet tooth the tart raspberries, along with the golden lemon curd balance perfectly with the Pavlovas sweetness. And as the meringue whites are used for the Pavlova I wanted to come up with a fresh lemon curd recipe that only needed yolks. Following research online I cobbled together half a dozen different recipes and came up with my own. Resulting in a tart lemon curd that just holds it’s shape.

FF Raspberry Topped Lemon Curd Pavlova — Raspberry Topped Lemon Curd Pavlova

I have made this Pavlova four times. Because of the fresh raspberries in the vinegar it colours very quickly if baked at the usual fan oven temperature of 140C. So, you will find in the method that this Pavlova is baked at a much lower temperature than you might normally expect. Since baking at a lower temperature results in a crispy outer and marshmallow inner for this Pavlova, without it browning on the outside.

Recipe: Gluten Free Raspberry Topped Lemon Curd Pavlova serves 6-8

For the Pavlova Base:

4 Large Free Range Eggs – yolks separated from whites

200g/7oz Caster Sugar

1 tsp Raspberry Vinegar – I use Womersley Foods alternatively use 1 tsp White Wine Vinegar

1 tsp Cornflour (corn starch) – I use Doves Farm it is certified gluten free

Optional – 3 tbsp Freeze Dried Raspberries – available online and from Waitrose

For the Lemon Curd:

4 – 6 Large Unwaxed Lemons – if waxed scrub with brush in hot soapy water, rinse and dry – finely zested and then squeezed to yield 200mls fresh lemon juice

200ml Tap Water

125g/4.5oz Caster Sugar

100g/4oz Unsalted Butter cut into cubes

3tbsp Cornflour dissolved in 2tbsp Tap water

4 Egg Yolks from separated eggs

Topping:

400-500g/1lb Fresh Raspberries

Optional – 2tbsp Freeze Dried Raspberries

Method: preheat oven to 140C/120C, 275F, gas mark 1

Making The Pavlova

First of all, make sure the mixing bowl is scrupulously clean. I always wipe around the inside with half a cut lemon.
Pour the egg whites into the bowl and whisk at high speed until they hold a stiff peak. See the first image below.
While the whisk is still running add sugar slowly, one tablespoon at a time. Continue until all the sugar is added. Stop the whisk and rub a little of the meringue mixture between your finger and thumb. It should feel smooth not gritty. Continue whisking until the mixture is smooth and glossy.
Line a baking sheet with baking parchment. Draw a 20cm/8in circle on the reverse of the paper. Use small dollops of meringue to stick the parchment to the baking sheet.
As soon as the meringue is ready stop the whisk. Add the raspberry vinegar, cornflour and freeze dried raspberries. Fold the ingredients carefully into the meringue using a large metal spoon.
Scoop all of the meringue on to the baking sheet. Use a palette knife to create a disc that is slightly higher around the edge than the centre.

Baking And Cooling The Pavlova

Place the Pavlova into the lower part of the oven and bake for 10 minutes.
Reduce the oven temperature to 120C/100C fan, 250F, gas mark 1/2. Continue to bake for a further 1 hour 50 minutes. Switch the oven off and leave the Pavlova to cool in the oven.
While the Pavlova is baking make the lemon curd.

Making The Lemon Curd

Place the lemon zest, juice and sugar into a heavy bottom saucepan over a medium heat. Stir until the sugar is dissolved.
Next add two cubes of butter to the pan, whisking gently until dissolved. Repeat as before until all of the butter has been used.
Pour the cornflour slurry into the pan and whisk to incorporate. Cook until the mixture is thickened and starts to bubble gently.
Remove the pan from the heat. Whisking continuously add one egg yolk at a time. Heat from the pan will cook the yolks.

Place a sieve over a jug or bowl and pour the lemon curd through the sieve. Any lumps or remnants of egg white will be removed leaving a velvety, smooth curd.
Put cling film direct on top of the curd to stop a skin from forming as it cools.
Place the lemon curd in a cold place to cool. Refrigerate

Assembling The Raspberry Topped Lemon Curd Pavlova

As soon as the Pavlova is cooled remove from the oven.
Do not attempt to assemble the Pavlova until the lemon curd is cold.
Pour the cold lemon curd on to the centre of the Pavlova. Not all of the curd may be needed. Pour any excess into a clean jar and store in the fridge for up to two weeks.
Place raspberries on top of the lemon curd so that it is covered generously.

Finally sprinkle freeze dried raspberries around the edge of the Pavlova.

Refrigerate the Pavlova for at least 30 minutes prior to serving. Unusually this Pavlova will sit in the fridge for a day and be perfect to serve. Making this an ideal make ahead dessert. Both Pavlova and lemon curd can be made the day before.

Slice to serve with a jug of pouring cream.

Alternatively, you can whip 300ml double cream, fold half the lemon through the cream and then use this to top the meringue. Keep the remaining lemon curd refrigerated in an airtight container for up to 2 weeks.

If you have enjoyed this recipe for Raspberry Topped Lemon Curd Pavlova you may also enjoy these:

Lemony Strawberry Pavlova

Raspberry Coulis Drizzled Mixed Berry Pavlova

Strawberry Topped Chocolate Heart Pavlova

I find that making and baking a Pavlova is easier than it may seem. And, as with anything, practice will improve technique and confidence. Since Pavlovas are incredibly easy to transport, they make an ideal dessert to take to friends or family. I take all the separate components, baked Pavlova, cream and fruit and then assemble on site. Because Pavlovas have an undeserved reputation for being tricky to make, sharing them with friends simply adds to the wow factor. Additionally this meringue is completely gluten free, enabling more people to enjoy this dessert.

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Caramac Drizzle Rolo Caramel Brownies

I adore Brownies. And there are numerous recipes on here for different types of delicious Brownies including these Chocolate Fudge Brownie Bites. Since they are so popular, I am always trying to create new flavours and textures. for that reason, these Caramac Drizzle Rolo Caramel Brownies are a complete delight. Fudgey chocolate brownies topped with chopped Rolos, Caramac drizzle and a sprinkling of honeycomb.

In one word they are WOW! While all of the brownie recipes I have are excellent, the addition of melted Rolos to the batter in these brownies sends them over the top. Since the actual brownie itself is more like fudge. Yet without the extreme sweetness that sets fudge apart. Also, I added a little extra salt to the brownie batter and this perfectly offsets the sweetness bringing balance to the flavour.

FF Caramac Drizzle Rolo Caramel Brownies — Caramac Drizzle Rolo Caramel Brownies

Caramac love

Previously I’ve had limited success adding Caramac to a bake, as essentially it is caramel flavoured white chocolate, so I use it as a topping. Because this way you end up with the exquisite caramel flavour and none of the bitter burnt Caramac in a bake. Also it works very well in a ganache such as these Salted Caramac Centre Toffee Cookies. Used here in these brownies it perfectly compliments the caramel flavour within the brownie.

Because these Brownies are quite rich I have cut them into slightly smaller bars. Ensuring the there are plenty to share around! Also, I think the texture is improved when they are fridge cold. In addition, I find that the brownie itself pulls together and the texture is firmer. Finally, enough of me waffling, let’s get on to making these tasty treats.

Recipe: Caramac Drizzle Rolo Caramel Brownies makes 18

For the Brownies:

200g/7oz Milk Chocolate

100g/4oz Dark Chocolate

150g/ 3 tubes of Rolos

200g/7oz Unsalted Butter

1/2 tsp Sea Salt – I use Maldon halve the quantity if using free flowing salt

4 Large Free Range Eggs

200g/7oz Dark Brown Muscavado Sugar – I use Billingtons

1 tsp Vanilla Extract – I use Nielsen-Massey

75g/3oz Plain White Flour

To decorate:

110g/ 1 large bag Caramac Buttons

150g/ 3 tubes of Rolos

Optional – Honeycomb – I use Art of Mallow alternatively use a Cadbury’s Crunchie

Method: preheat oven at 180C/160C fan, 350F, gas mark 4.

Note: you will need a 20cm x 28cm x 5cm / 8” x 11” x 2” Swiss roll tin, very lightly greased and lined with baking parchment.

Making the brownie batter

First of all, in a heatproof, microwaveable bowl add the butter, both types of chocolate and 3 tubes of Rolos. Zap on medium power for 30 seconds at a time until the chocolate and butter start to melt. Remove from the microwave and stir continuously until everything is melted. Set aside to cool.
In a separate bowl add the eggs, salt, vanilla extract and muscavado sugar. Whisk with a balloon whisk until the sugar and eggs are completely combined.

Four images showing the brownie mixture being prepared. — Preparing the brownie mixture.

As soon as the chocolate mixture is at body temperature pour in the egg mix, stirring continuously as you do so.
Add the flour and fold carefully into the mixture ensuring there aren’t any lumps.
Pour the brownie batter into the prepared tin. Rap the tin against the worktop a couple of times to release any air bubbles.

Baking the brownies

Place the tin in the centre of the oven and bake for 10 minutes. After the initial baking time has elapsed, carefully, protecting yourself with oven gloves, rap the tin against the oven shelf as before. It may sound crazy, however the best brownies are dense and fudgey, the opposite of cakes which are light and airy.
Continue baking for 15-18 minutes. Total baking time 25-28 minutes.

Four images showing the wet and dry mix combination and then pouring the brownie mix into the baking tin. — Combining the wet and dry mixes and then pouring the brownie mix into a prepared baking tin.

The brownies are baked when the top is set and there is just a hint of a jiggle in the centre.
As soon as the brownies are baked remove from the oven and allow to cool completely in the tin.

Decorating the brownies

Once cooled the brownies can be decorated.
First of all, using the baking parchment and a palette knife, remove the brownie slab from the tin.
Peel away the sides of the baking parchment and run a palette knife between the base and the parchment to separate them.
Place the Caramac buttons in a heatproof, microwaveable bowl and zap for 20 seconds at a time. As soon as they start to melt remove and stir continuously until completely melted. Pour the melted Caramac into a disposable piping bag, or sandwich bag. Snip off the very end and pipe diagonally across the brownie, using approximately half of the Caramac.
Unwrap 3 tubes of Rolos and cut in half. Sprinkle the Rolos evenly across the brownie, making sure that some are cut side up so that the caramel inner can be seen. Also sprinkle over some crushed honeycomb.
Finally pipe the rest of the Caramac on top, in a diagonal style as before.

Slide the decorated brownie slab on to a board and place in the fridge for 30 minutes to allow the Caramac to set.

Portioning The Caramac Drizzle Rolo Caramel Brownies

As soon as the Caramac has set you can cut the brownie into portions.
First of all cut across the width twice, dividing it into 3 separate pieces. Now cut down the centre dividing the brownie in half. Cut down twice on either side creating 3 sections on each side. You should have 18 equally sized brownie bars.

Each of the Caramac Drizzle Rolo Caramel Brownies has a little bit of everything, resulting in a lot of fabulous, fudgey, flavour.

Serve each brownie with a smile. I enjoyed my first taste alongside a delicious hot latte. The perfect combination.

Store in layers, separated with baking parchment, in an airtight container. During warmer weather keep refrigerated. Eat within 5 days, if they last that long!

If you have enjoyed this recipe for Caramac Drizzle Rolo Caramel Brownies you may also like these:
Chocolate Fudge Double Hazelnut Brownies

Hazelnut fudge brownies. — Chocolate Fudge Double Hazelnut Brownies

Bakery Style Triple Chocolate Cookies

Triple Chocolate Cookies - bakery style. — Bakery Style Triple Chocolate Cookies

Chocolate Madness Muffins

Chocolate chip muffins — Chocolate Madness Muffins

Baking and cooking for others is my passion. Especially seeing eyes light up, big smiles and chocolatey faces appreciating what I’ve made gives me a warm feeling inside. Sharing and enjoying feasting with others makes eating an experience, not simply a fuel-stop function. While chatting, laughing and having fun also creates shared memories that knit us all closer together. As we head towards the bank holiday weekend here in England I hope that you will take every opportunity to have fun and enjoy feasting.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

White Chocolate Drizzle Strawberry Cream Cake

In my last post Chocolate Honeycomb Sponge Cake, I confessed my love for cream cakes. So, I decided to make another one! A delicious White Chocolate Drizzle Strawberry Cream Cake. Golden sponge sandwiched together with cream and strawberry daiquiri jam, topped with more cream, fresh strawberries a white chocolate drizzle and finally a sprinkling of honeycomb. One bite of this cake and you too will be smitten.

Since the very earliest of our Kent strawberries are becoming available I simply couldn’t resist buying some. Together with fresh cream they make the perfect combination. However, when used to decorate this cake, with white chocolate and crushed honeycomb, these strawberries are elevated to true celebration feasting status. And the first strawberries of the season should, most definitely, be celebrated.

FF White Chocolate Drizzle Strawberry Cream Cake — White Chocolate Drizzle Strawberry Cream Cake

Using a heart shaped tin to bake this cake creates an elegant shape. Also it reflects the romantic side of my personality. If you do not have a heart cake tin then a round tin will be perfectly suitable. While removing the Strawberry husks I cut either side to create a ‘V’ shape. Resulting in sliced strawberries that look like love hearts.

FF Overhead shot of heart shaped cake. — White Chocolate Drizzle Strawberry Cream Heart Shaped Cake

Finally, using a good quality strawberry jam really adds to the finished flavour of the cake. I used a strawberry daiquiri jam with its subtle hint of white rum and lime juice. It definitely adds to the luxurious finish of this cake. Alternatively mix in a couple of teaspoons of raspberry jam. Doing so will add a hint of tartness and elevate the flavour from good to great!

Recipe: White Chocolate Drizzle Strawberry Cream Cake serves 10

275g/10oz Unsalted Butter at room temperature plus a Extra for greasing the tin

275g/10oz Caster Sugar

1/2 tsp Sea Salt – I use Maldon halve quantity if using free flowing salt

1 tbsp Vanilla Bean Paste/Vanilla Extract – I use Nielsen-Massey

6 Large Free Range Eggs

275g/10oz Plain White Flour

2 tsp Baking Powder

450ml/1 pint Double Cream (heavy cream)

1 tsp Vanilla Bean Extract/Vanilla Extract

350g-400g/12-14oz Fresh Strawberries

275g/10oz Jar Strawberry Jam – I used Strawberry Daiquiri Jam available from Hawkshead Relish

100g/4oz White Chocolate

Optional – Honeycomb – I use Art of Mallow

Method: preheat oven to 160C/140C fan, 325F, gas mark 3

Note – you will need a 22.5cm x 22.5cm/9” x 9” (approximately) heart tin that is at least 7.5cm/3” deep. I use a springform tin which allows for easy release of the cake. The tin I have is from Steamer Trading. Alternatively use a deep 22.5cm/9 inch round tin, or slightly shallower 20cm/8 inch round tin.

Making The Vanilla Cake Batter

First of all grease the tin with butter and line the base with baking parchment.
Add the butter, sugar and salt to a large bowl. Whisk until pale and creamy.
While whisking add the vanilla.
Next add 2 eggs and one third of the flour. Whisk until just combined.
Repeat the last step.
Add the last 2 eggs, the remaining flour and baking powder. Whisk until fully combined, taking care not to over mix as this can cause the baked cake to become tough.

Filling The Heart Shaped Tin And Baking The Cake

Spoon the cake batter into the prepared tin. Smooth the surface of the batter.
Place the cake tin into the centre of the oven and bake for 1 hour 20 minutes – 1 hour 40 minutes. My cake took exactly 1 hour 30 minutes, however as ovens differ start checking at the earlier time.
The cake is baked when it is golden brown, springs back from a light touch and an inserted skewer comes out clean.
As soon as the cake is baked remove from the oven and place the tin on a cooling rack.
Allow the cake to fully cool in the tin.

When the cake is fully cooled release from the tin.

Cutting The Cake In Half And Filling With Jam And Cream

Use a long, serrated knife to cut through the middle of the cake, creating two layers.
Place the top layer of the cake face down on to a plate or board.
Spoon the jam on to the sponge and spread out so that it covers almost to the edges.
Pour the cream and vanilla into a bowl and whisk until it just holds it’s shape.
Spoon three large dollops of cream on top of the jam. Spread the cream out to cover the jam.
Place the bottom half of the cake, cut side down, on to the jam and cream covered sponge.

Decorating The Heart Shaped Cake

Fill a piping bag, without a piping tip fitted, with the remaining whipped cream.
If using a disposable piping bag cut the tip off to leave a 1cm opening.
Pipe approximately half of the cream on to the sponge.
Spread the cream to cover using a palette knife.
Pipe swirls around the outside edge of the cake.
Top the whipped cream swirls with a fresh strawberry.
Remove the green part (hull) of the remaining strawberries by cutting diagonally down either side creating a ‘V’ shape.
Slice each strawberry into 4-5 mini red hearts.
Place the strawberry hearts in the centre of the cake.
Break/chop up the white chocolate and place in a heatproof, microwaveable bowl. Zap for 20 seconds at a time until the chocolate just starts to melt. Remove the bowl from the microwave and stir continuously until all of the chocolate has melted.
Pour the melted white chocolate into a small, disposable, piping bag. Cut the very end of the tip off, leaving a small opening.
Pipe white chocolate over the strawberries and then over the entire cake, encouraging some chocolate to drip from the cake.

Finally sprinkle over some broken up, golden honeycomb.
Refrigerate the cake for 30 minutes, or longer, until the white chocolate has set.

White Chocolate Drizzle Strawberry Cream Cake

Serving The Heart Shaped White Chocolate Drizzle Strawberry Crean Cake

To serve, cut the cake in half from top to bottom, this makes it easier to portion slices.

Enjoy with friends, family and loved ones. For a special occasion serve with a glass of chilled champagne.

This cake is best enjoyed the day it is decorated. The sponge can be made up to 2 days ahead. Wrap the uncut cake in cling film and store in an airtight container.

Store the finished cake in the fridge and eat within 2 days.

If you have enjoyed this recipe for White Chocolate Drizzle Strawberry Cream Cake you may also like these:

Chocolate Heart Cake

Mascarpone Topped Carrot Cake

Raspberry Lemon Celebration Layer Cake

When strawberries are in season, warmed by the sun and picked straight from the plant they need nothing else to celebrate their sweet, juicy flavour. Yet adding them to desserts such as Pavlovas, Cream Cakes and other delights, showcases their versatility and beauty. So I get very excited about the start of the strawberry season, poly tunnels and super greenhouses making local, British fruit available earlier in the year and extending the season. While they might be available in the supermarkets all year long, which does have its benefits, nothing beats homegrown or farm fresh berries.

So whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Chocolate Honeycomb Sponge Cake

Fresh cream cakes and pastries are favourites of mine. Whether they are individual chocolate drizzled choux buns such as Hot Chocolate Fudge Sauce Covered Profiteroles, or a large cream filled sponge cake like my Strawberries and Cream Cake. While the whipped cream gives a delicious lightness to the cake, it is also not as sweet as other frostings. So, using it in this Chocolate Honeycomb Sponge Cake provides the perfect contrast to the rich, velvet, chocolate sponge.

Since receiving a bag of Art of Mallow’s new Honeycomb product, I’ve wanted to create something that would really show off it’s beautiful colour and toffee flavour. Also, having some leftover Lindt chocolate eggs from Easter provided inspiration for decorating the cake. Especially when they’re not available, the shiny wrapped truffle balls are! Finally, the use of dark chocolate as a contrasting drizzle keeps the flavours in balance.

FF Chocolate Honeycomb Sponge Cake — Chocolate Honeycomb Sponge Cake

So, put simply, this cake is incredible. Especially for those who prefer their cakes a little less sweet. And even with the addition of honeycomb, the overall flavour is balanced. Resulting in a cake that should suit everyone!

Recipe: Chocolate Honeycomb Sponge Cake serves 10-12

For the cake:

225g/8oz Caster Sugar

225g/8oz Unsalted Butter at room temperature

1/4 tsp Sea Salt – I use Maldon

5 Large Free Range Eggs

1 tsp Vanilla Bean Paste (vanilla extract can be substituted) – I use Nielsen-Massey

100g/4oz Cocoa Powder – I use Callebaut

125g/4oz Plain White Flour

1 tsp Baking Powder

To Decorate:

450mls/1 pint Double Cream (Heavy Cream)

1 tsp Vanilla Bean Paste

50g/2oz Dark Chocolate minimum 70% Cocoa

100g/4oz Lindt Chocolate Mini Eggs or Truffles/Balls

Honeycomb – I used a bag from Art of Mallow alternatively use a couple of Crunchie bars

Preheat oven to 160C/140C fan, 325F, gas mark 3, 325F.

Note: You will need 2 x 20cm/8″ sandwich tins at least 5cm/2″ deep. Most importantly, grease thoroughly with butter and line the base with baking parchment.

Making And Baking The Chocolate Sponge Cakes

First of all place the sugar, butter and salt into a large bowl and whisk together until pale and creamy.
Add all five eggs and the vanilla, then sift the cocoa powder on top. Whisk together until completely combined.
Sift the flour and baking powder into the bowl. Gently fold the flour in using a metal spoon until the ingredients are just combined. Because over mixing can cause the cake to be tough.

Divide the rich chocolate cake batter evenly between the two prepared tins.
Place the cake tins into the lower and middle part of the oven and bake for 35-40 minutes.
The cakes are baked when they spring back from a light touch. Likewise, an inserted skewer will come out clean.

As soon as the cakes are baked remove from the oven and place the tins on to a cooling rack.
Leave the cakes to cool in the tin for 15 minutes before turning out and allowing to finish cooling on the rack.

Filling And Decorating The Cake

While the cakes are cooling prepare the cream. Pour the cream and vanilla into a large bowl. Whisk until the cream just holds it’s shape. Fit a piping bag with a 1cm round nozzle and fill with half of the whipped cream.
Break up the chocolate and place in a heatproof, microwaveable bowl. Zap for 20 seconds at at time until the chocolate starts to melt. Remove and stir continuously until all of the chocolate is melted. Pour into a small, disposable piping bag and set to one side to cool.
Place a cooled chocolate sponge, flat side up on to a board or plate.
Spoon the remaining cream on to the sponge and spread to cover evenly.

Place the second sponge, flat side down, gently on top of the cream covered bottom sponge.
Pipe a small amount of cream on to the sponge, use a palette knife to spread evenly.
Now pipe swirls around the outside edge.
Add a Lindt chocolate ball or egg on to each swirl.
Snip off the very end of the melted chocolate filled piping bag and drizzle across the cake. Reserve some melted chocolate for finishing the cake.

Finishing Touches Make The Cake Extra Special

Crush the honeycomb using a rolling pin and sandwich bag. Aim for some larger pieces, rubble and golden dust.
Place the larger pieces of honeycomb just inside the piped swirls. Fill in the centre with the honeycomb rubble, reserving a couple of teaspoons to finish the cake.
Top the honeycomb with the remaining chocolates.

Finally, pipe more chocolate drizzle on top of the decorated cake, allowing some chocolate to drizzle on to the plate.
Finish with a sprinkle of gold, crushed honeycomb.

Refrigerate the cake for at least 1 hour to allow the chocolate to set and the whole cake to firm up.

Slice and share with family, friends and neighbours!

To enjoy this cake at its best, eat on the day it is made. Although, the chocolate sponges can be made a day ahead and stored in an airtight container. Finally, refrigerate eat the cake and eat within 3 days.

If you have enjoyed this recipe for Chocolate Honeycomb Sponge Cake you may also like these:

Raspberry Lemon Celebration Layer Cake

Chocolate Mini Egg Sponge Cake

Pomegranate Lemon Drizzle Bundt Cake

Unusually for me, I enjoyed two slices of cake. And, in the spirit of sharing, our Waitrose shopping delivery driver also went away with a generous slice. Since it is my firm belief is that all food tastes better when it is shared. Because, the sheer joy gained when giving someone an unexpected foodie treat, makes our own eating experience extra special.

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

Art of Mallow kindly sent me a bag of their new honeycomb to review. All opinions and views in this post are my own. No part of this post may reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Caramel Crunch Topped Chocolate Bundt Cake

Cake, is not something that we need to have in our lives. Yet how much poorer would life be without the occasional slice? Almost all celebrations have a cake at their centre; Weddings, birthdays, anniversaries and more. Sunday is a celebration of a day of rest for most people. Although many still have to work and where would we be without our NHS, emergency services, care givers, transport providers etc? Baking is a form of relaxation for me. So on a Sunday, if I’m able, I like to bake. Here I share my Caramel Crunch Topped Chocolate Bundt Cake.

Recently I read a comment from a fellow Food Blogger, stating that their chocolate cakes always seemed dry. While I’ve never had that problem, in this cake there is absolute zero chance of it becoming dry. Since adding buttermilk to the cake batter ensures a beautifully moist cake, that keeps it’s moistness over the following days. Contrasting well with the crunchy caramel topping and silky icing.

Having made this chocolate fudge icing a number of times, it really is a marvel on one’s tastebuds. Essentially a chocolate ganache into which Rolos are melted, it pours easily, coating an entire cake in a few minutes. While more icing than is needed is made to cover this cake, the remaining dripped chocolate icing can be scooped into a container for later use, ensuring minimal waste.

The Beauty Of Bundt Cakes

As with all Bundt cakes, they are a novice cake decorator’s dream. Since each Bundt pan is intricately designed. The result is a stunning cake when baked and turned out. While the best Bundt pans made by Nordicware, may not be cheap, in terms of value for money they deliver every single time. The majority of my Bundt pans have been bought for me as Christmas or birthday presents.

Recipe: Caramel Crunch Topped Chocolate Bundt Cake serves 10-12

For the cake:

250g/9oz Unsalted Butter at room temperature

250g/9oz Caster Sugar

1/4 tsp Sea Salt – I use Maldon

5 Large Free Range Eggs

2 tsp Vanilla Extract – I use Nielsen Massey

150g/5oz Buttermilk

225g/8oz Plain White Flour

2 tsp Baking Powder

75g/3oz Good Quality Cocoa Powder – I use Callebaut

For the icing:

300ml/10.5fl oz Double Cream (heavy cream)

300g/10.5oz Good Quality Milk Chocolate (semi-sweet chocolate)

1/4 tsp Sea Salt (halve if using free flowing salt)

2 Packets of Rolos

1 tub Salted Caramel Crunch by Dr Oetker (alternatively use crumbled honeycomb such as a Crunchie bar with a sparse pinch of sea salt added to tame the sweetness) – Note – while sold as salted caramel crunch I was unable to taste any salt.

Method: Preheat the oven to 160C/140C fan, 325F, gas mark 3

A 10 Cup Bundt Pan is needed for this cake. The Elegant Party Bundt Pan has been used here. Also it is strongly recommended that Wilton cake release spray be used to ensure the baked cake releases easily from the pan.

Making And Baking The Chocolate Bundt Cake

First of all prepare the Bundt pan. Spray or brush cake release on to the inside of the pan. Use a pastry brush to ensure every part of the pan’s inside is completely covered. Set to one side.
In a large jug weigh the buttermilk and then add the eggs and vanilla extract. Whisk lightly with a fork to combine – liquid ingredients.
Next in a separate large bowl add the butter, sugar and salt. Whisk the ingredients together until pale and creamy.
Tip the liquid ingredients into the creamed butter bowl.
Sieve the flour, baking powder and cocoa powder into the same bowl.
Mix all of the ingredients together using a spoon until they are just combined. Since over mixing can lead to a tough cake crumb once baked.

Spoon the chocolate cake batter into the prepared bundt pan, pressing the batter into the pan. Ensure the Pan is evenly filled. Smooth the top. Note – the Bundt pan should not be more than two thirds full.
Place the cake into the centre of a preheated oven and bake for 1 hour and 15 minutes.
The cake is fully baked when it is firm to touch and shrinking away from the sides and centre. Also an inserted skewer will come out clean.
As soon as the cake is baked remove from the oven and allow to cool in the pan for 10 minutes.
After the cooling time has elapsed turn the cake out on to a cooling rack.
Allow the cake to cool completely before icing.

Preparing The Best Chocolate Fudge Icing And Decorating The Cake

To make the chocolate fudge icing: First of all place a heatproof bowl over a saucepan of barely simmering water, making sure the base of the bowl does not touch the water.
Add the cream, chocolate and salt. Stir until the chocolate is melted and combined with the cream.
Next add the Rolos and stir continuously until melted into the chocolate.

Place the cooled cake on to a rack over a clean baking tray.
While the chocolate icing is still warm spoon evenly over the cake. Start at the top, work in a circular motion around the cake until it is completely covered.
As soon as the icing has stopped dripping move the cake to a plate or board.
Sprinkle caramel crunch pieces on to the top of the cake before the icing sets.

Leave the icing to set for 30 minutes prior to serving.
Note – spoon the chocolate fudge icing, that dropped through to the baking tray, into a bowl, cover and keep in the fridge for up to one week. Warm and use poured over ice cream, or spread cold on to cupcakes.

Caramel Crunch Topped Chocolate Bundt Cake

Decadent, moist, rich chocolate cake, slathered in a shiny glaze and topped with complimenting caramel crunch.

Serve sliced and accompanied with a refreshing cup of tea and good company.

Make the cake a day ahead and store in an airtight container. Once iced store any leftover cake in an airtight container for up to 4 days. Refrigerate during warmer weather.

If you have enjoyed this recipe for Caramel Crunch Topped Chocolate Bundt Cake then you may also like these:

Pomegranate Lemon Drizzle Bundt Cake

Maple Syrup Iced Coffee Bundt Cake

Lemon Blueberry Bundt Cake

It is said that we eat with our eyes, before anything has even touched our lips. If so, this glossy cake topped with golden nuggets definitely has my mouth drooling. Even more so, it grabbed my family’s attention straight away. Also it disappeared rather too quickly. Resulting in me setting a ban on the last slice, so that I could test it’s longevity!

Whatever you are making, baking and creating in your kitchens have fun preparing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Marshmallow Topped Rich Chocolate Brownies

Marshmallow Topped Rich Chocolate Brownies are a perfect party portion. Decadent, fudgy, chocolate brownies splashed with edible coloured candy and scattered marshmallows. Easy to make and bake, fun to decorate and perfect for sharing with family and friends.

Since it is half term this week, here in England I created a bake that children can get involved in. While adult supervision may be needed for certain stages of brownie baking process, decorating is child’s play. Whether that be children in your care, or the inner child within us all. Simply looking at these brownies screams fun and that is of upmost importance to us here at Feasting is Fun!

While many children are happy to share, some thrive better when given their own blank canvas (or brownie in this case) to with. Because it is easy to divide the baked brownie in half, or quarters, or however many children you have helping, decorating these brownies couldn’t be more fun! Disposable piping bags are easy to get hold of, check the baking aisle of your local supermarket. However small sandwich or freezer bags can double as a great substitute. Simply cut a small hole in one corner, once the bag is filled.

Likewise, should very young children be taking part, icing sugar with a little water and colouring added, removes any risk from piping warm chocolate. Be prepared. If making these brownies with children of any age, including some adults, things will get messy and get eaten! Yet that is the fun of making and eating these brownies. Make sure there are plenty of paper towels to hand.

Recipe: Marshmallow Topped Rich Chocolate Brownies

For the brownies:

250g/9oz Milk Chocolate

250g/9oz Dark Chocolate

1/4 tsp Sea Salt – I use Maldon

275g/10oz Unsalted Butter – cut into squares

5 Large Free Range Eggs

2 tsp Vanilla Extract – I use Nielsen-Massey

275g/10oz Light Brown Muscavado Sugar – I use Billingtons

1/2 tsp Bicarbonate of Soda

100g/4oz Plain White Flour

For the topping:

100g/4oz White Chocolate

100g/4oz both pink and red Rainbow Dust Colour Melts available from Party Animal Online

Large and Small Marshmallows

Method: Preheat the oven to 180C/160C fan, 350F, gas mark 4

You will need a 34cm x 24cm x 5cm (13.5in x 9.5in x 2in) tin lined with baking parchment.

First of all break/cut both milk and dark chocolate into small pieces, approximately 1cm.
Place the chocolate and butter into a heatproof, microwaveable bowl.
Heat in the microwave on medium for 30 second bursts, stirring after each heat burst.
As soon as the butter is melted remove the bowl and stir continuously until all of the chocolate is melted and combined with the butter. Set aside to cool slightly.
In a separate bowl add the eggs, salt, sugar and vanilla extract. Whisk together until fully combined.
Pour the cooled chocolate into the egg mixture, stirring as you pour to combine both liquids.
Sift the flour and bicarbonate of soda on to the chocolate mix. Fold the flour into the chocolate mixture until is just combined.

Pour the chocolate brownie batter into the prepared tin.
Rap the tin hard on the worktop twice to release any trapped bubbles.
Place the tin in the centre of a preheated oven and bake for 20-25 minutes. The brownies are baked when the top has set and there is a very slight wobble in the centre. Over baking the brownies will cause them to be dry, instead of rich and fudgy.
As soon as the brownies are baked remove from the oven and leave to cool completely in the tin. Any cracks or crackles on the surface of the finished bake will close on cooling. Also the top is to be decorated and so they will be covered!

As soon as the brownies have cooled they are ready to be cut and decorated.
First of all using the baking parchment lift the brownie slab from the tin and place on a board.
Use a palette knife, run the flat side between the base of the brownie and the baking parchment.
Cut across the brownie in three equal portions. Now cut downwards five times, creating fifteen equal sized brownie squares. Alternatively cut the brownies into smaller portions.
Into three separate, heatproof and microwaveable bowls add the coloured rainbow melts and broken up white chocolate. Since it is easy to overheat white chocolate and especially the melts, heat each bowl separately in short bursts, stirring in between. As soon as the rainbow melts, or white chocolate start to melt remove from the microwave, stirring constantly until completely melted.
Decant each separate colour into a small, disposable piping bag. Just prior to using cut a small opening at the tip of the bag.
Starting with the darkest colour first pipe across the brownies in a diagonal fashion. Continue piping with the next colour, reserving the white chocolate for last.
Place a large marshmallow on to each individual brownie. With Valentine’s Day nearly upon us I used marshmallow hearts. Also sprinkle over smaller, mini marshmallows.

Next pipe the runnier white chocolate over the entire brownie, including the marshmallows.
Finally sprinkle over more mini marshmallows. These will stick to the melted white chocolate.
Set the brownies aside in a cool place to allow the chocolate to set. During warmer weather place in the fridge to set.

You can choose any colour combination you like. Even personalising the brownies by piping names or Happy Birthday. Also for special celebrations sprinkle over edible gold stars or coloured sugar balls. The simple rule to remember when decorating is to use the darkest colours first, finishing with the lightest. Resulting in a creation that really pops.

To serve the brownies cut through the chocolate and marshmallows at the same point where the individual brownies had previously been cut.

Store in an airtight container for up to 5 days. Refrigerate during warmer weather.

If you have enjoyed this recipe for Marshmallow Topped Rich Chocolate Brownies you may also like these:

Caramel Crunch Rocky Road Bars

Chocolate Dipped Shortbread Heart Cookies

Maltesers Popping Candy Cupcakes

While making these brownies I did not have any little people to help me. Yet when writing up this blog post and especially, choosing and editing the photographs it struck me that this is exactly the sort of fun, mess filled activity that children enjoy. And yes I completely acknowledge the inner child in me and the fun I had while decorating these brownies. If you have play dates arranged, these brownies make great gifts for them to take home.

Also, it has to be said, these brownies taste amazing!

Whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Pomegranate Lemon Drizzle Bundt Cake

Hello and welcome to a New Year, where I look forward to sharing a whole host of new recipes and product reviews, here on Feasting is Fun. So, as we ease into 2018 I have created a simple, yet stunning and delicious bake, my Pomegranate Lemon Drizzle Bundt Cake. Especially created to make the most of seasonal pomegranates which are readily available in most larger shops at this time of year. Also added is a healthy dose of lemon, helping our bodies fight off any nasty bugs. We are almost making a health food here!

Since this cake has such a light texture the additional crunch from the pomegranate seeds provides added texture and flavour. While they bake inside the cake their juices release, complimenting the lemon zest. Also, the garnet seeds, used for decoration, provide an unexpected fresh burst of juice. Meanwhile the lemon drizzle lends an intense, lemon tang on the tongue.

The beauty of Bundt pans

Each bundt pan is different. Yet some share similar moulding, creating a range of pans. Lemon Lime Gin Heart Bundt Cake uses the elegant heart pan which has the same deep grooves as the elegant party Bundt used here. Deep, regular grooves define the entire shape of the baked cake. Indeed a light dusting of icing sugar would enhance, in a much simpler way, the outline of this bundt cake. Especially useful, should the drizzle icing be a step too far!

Recipe: Pomegranate Lemon Drizzle Bundt Cake serves 10-12

For The Cake:

225g/8oz Unsalted Butter – softened to room temperature

225g/8oz Caster Sugar

1/4tsp Sea Salt – I use Maldon

4 Large Free Range Eggs

3tbsp Sour Cream

1tsp Vanilla Extract – I use Nielsen-Massey

225g/8oz Plain White Flour

2tsp Baking Powder

2 Whole Lemons – finely zested

125g/4.5oz Pomegranate Seeds – *I bought 2 packs 125g each from Waitrose

Glaze and decoration:

200g/7oz Icing Sugar – sifted

Juice of 1 Lemon

Pomegranate Seeds please see * above

Helpful Tips

You will need a 10 cup Bundt Pan (tin) for this recipe. Most importantly, when using a smaller tin, ensure that it is not filled more than two thirds full. Also, for guaranteed release of the cake once baked I highly recommend using Wilton cake release. Spray or brush on to the inside of the bundt pan, most importantly take care to cover every part of the pan.

Making the Bundt Cake

Preheat the oven to 160C/140C fan, gas mark 3, 325F

First of all prepare the Bundt pan as detailed above.
Place the butter, sugar and salt into a large bowl. Whisk together until pale and creamy.
Next add all 4 eggs, sour cream and vanilla extract. Sift the flour and baking powder on top of the wet ingredients. Finally add the finely grated zest of two lemons and 125g of pomegranate seeds.
Carefully fold the ingredients together until fully combined.
Spoon the cake batter into the prepared Bundt pan. Smooth the top for an even finish.

Place the cake into the centre of a preheated oven and bake for 1 hour 15 minutes – 1 hour 30 minutes.
The cake is baked when it is golden in colour, shrinking away from the sides of the tin and an inserted skewer comes out clean.
As soon as the cake is baked remove the oven and allow to cool in the tin for 10 minutes.
After the initial cooling time has passed turn out the cake on to a cooling rack.
Leave to cool completely before decorating.

While the cake is finishing cooling prepare the lemon drizzle.
Into a bowl containing the sifted icing sugar add the juice of one lemon. Stir until thoroughly combined and free from any lumps.
As soon as the cake is cool it can be decorated.

Decorating the Bundt Cake

Place the cake on to a plate or board.
To decorate, use a teaspoon to pour approximately 1/2 a tsp of lemon drizzle on to each groove of the cake. Start at the top of the cake and work around until each groove has icing reaching the base both on the inside and outside.
Top each indent on the cake with a pomegranate seed, adding an additional two seeds, or more, to each groove.

Serve the cake sliced with a complimentary drink (lemon tea goes well, as does chilled limoncello) and a smile.

Store the cake covered securely in cling film, or alternatively in an airtight container and eat within 5 days. During warmer weather it is advisible to refrigerate this cake.

If you have enjoyed this recipe for Pomegranate Lemon Drizzle Bundt Cake you may also like these:

Chocolate Cherry Chiffon Bundt Cake

Maple Syrup Iced Coffee Bundt Cake

Lemon Blueberry Bundt Cake

Bundt Cakes are a real favourite of mine. Although the pans may be on the pricey side, look on eBay for special offers, they produce outstandingly beautiful cakes with very little effort required from the baker. While further decoration isn’t actually needed for a Bundt cake, it can be fun to play around with icing and additional decorations, as seen in the examples above. Finally, when baking a Bundt cake, a show stopping cake is guaranteed every, single, time.

So, whatever you are making, baking and creating in your kitchen, have fun preparing your feast.

Sammie xx

No part of this blog post may be reproduced or replicated without the written permission of the own. Please see my Disclosure Policy for full details.

Peppermint Candy Cane Topped Brownies

Chocolate and Christmas go together like strawberries and cream in summer. Add in traditional candy canes and you have an incredible combination. So using a fantastic Classic Brownie Kit makes baking these Peppermint Candy Cane Topped Brownies easy and a super delicious Christmas treat. And don’t worry if you can’t get hold of the kit, there’s a link before the recipe to help you make them from scratch.

While I enjoy baking from scratch, I am not averse to keeping good quality mixes and baking kits in the kitchen. Using the Classic Brownie Kit to whip up a batch of Brownies, makes the house smell amazing. Also, adding extra mint chocolate chunks and a topping of crushed candy cane turns these into a festive treat. Especially handy during the busy Christmas holiday season.

As soon as you bite into these rich chocolate brownies a range of textures hits your mouth. Soft fudgey chocolate brownie, crisp mint chocolate chunks, chewy crushed candy cane all blend together to create a flavour sensation. Perfect for a quick bake when unexpected guests arrive. Welcoming them in with the aroma of baking chocolate. Is there anything better?

Close up of broken candy cane on top of a chocolate drizzled brownie. — Peppermint Candy Cane Topped Brownies

Everything you need to bake delicious Brownies is included in the kit. Yet, if you are unable to get hold of the Classic Brownie Kit then please use the recipe for Chocolate Fudge Brownie Bites. Either halve the recipe, or double the quantity of candy canes, chocolate drizzle and mint chocolate.

Recipe: Peppermint Candy Cane Topped Brownies makes 9

Classic Brownie Kit available from If I Knew You Were Comingalternatively use the brownie recipe for my Chocolate Fudge Brownie Bites *follow the ingredient list and tin size for * recipe. You will make more brownies

2 Large Free Range Eggs

115g/4.5oz Unsalted Butter softened at room temperature

50g/2oz Dark Mint Chocolate chopped into chunks – I use Elizabeth Shaw Dark Mint Chocolates

100g/4oz Milk Chocolate

2 Peppermint Candy Canes

Method: Preheat oven to 200C/180C fan, gas mark 6, 400F.

Making The Brownie Batter

First of all set out the baking tin included in the kit and place on to a baking tray. Alternatively line a 9” x 9” square tin with aluminium foil.
Place the chocolate and butter in a heatproof microwaveable bowl and heat on medium powder until just melted. Stir until completely liquid and set to one side to cool.
Whisk the eggs and sugar together until fully combined.
Pour the eggs slowly into the cooled chocolate mixture and stir to incorporate.
Sieve the cocoa and flour into the chocolate/egg mix and fold in until just combined.

Pour the thick, chocolate, brownie batter into the prepared baking tin.
Scatter over the chocolate chips from the kit and the mint chocolate chunks.

Baking The Peppermint Brownies

Place the Brownies into the centre of the preheated oven and bake for 15 – 20 minutes.
The Brownies are baked when the top is set and shiny with a slight crackle. There should be a very slight jiggle in the centre.
Once baked remove from the oven and allow to cool completely.
As soon as the Brownies are cooled peel away the foil. Cut into 9 even sized squares and place on a cooling rack, spaced well apart.

Decorating The Candy Cane Brownies

Melt the milk chocolate for drizzling in the microwave and transfer to a small, disposable piping bag. Alternatively use a plastic zip lock bag and cut one corner off, leaving a small hole.
Take the candy canes and place in a small plastic bag. Place on to a solid surface and use a rolling pin to break the canes into small pieces.
Drizzle melted chocolate over each individual brownie, then sprinkle over some crushed candy cane.

Serve straight away, while the chocolate drizzle is still gooey. Leave to set before storing in an airtight container. Eat within 5 days.

If you have enjoyed this recipe for Peppermint Candy Cane Topped Brownies then you may also like these:

Dark Chocolate Ginger Brownies

Peppermint Sparkling Snowflake Cookies

Chocolate Christmas Pudding Cupcakes

Baking should be fun and not stressful. So having some reliable mixes and baking kits in the kitchen cupboard, especially during extra busy times of the year such as Christmas, simply makes sense. Also they make great presents for those who are just learning to bake. As well as being reliable the Complete Brownie Kit is also versatile see my recipe for Chocolate Brownie Raspberry Cheesecake.

So, whatever you are making, baking and creating in your kitchens, have fun preparing your feast.

Sammie xx

If I Knew You Were Coming provided the Complete Brownie Kit for me to make this recipe. I have not been paid to write this post. All content, opinions and photography are my own. No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Festive mint chocolate baked squares on a slate platter surrounded with silver tinsel — Peppermint Candy Cane Topped Brownies

Dark Chocolate Drizzle Pear Ginger Pavlova

Sometimes ideas that seem to come out of nowhere, using simple, on hand ingredients, are the very best. And that’s exactly how this Dark Chocolate Drizzle Pear Ginger Pavlova came about. Since having egg whites left over, making a meringue is my go-to recipe. While adding in stem ginger for flavour and warmth, tinned pear halves, from the cupboard, as a topping seemed a no brainer! Finally, adding whipped cream, a dark chocolate drizzle and you have an elegant dessert that looks as sensational as it tastes.

Using leftover egg whites to make Pavlova is a really great way to create something incredible. Since they whip up to a much greater volume when not fridge cold, I leave them out on the worktop the night before I need them. While it may seem strange to add white wine vinegar to meringue, it’s use results in a marshmallow, chewy inner. Resulting in a great texture contrast with the crisp outer shell.

FF Dark Chocolate Drizzle Pear Ginger Pavlova — Dark Chocolate Drizzle Pear Ginger Pavlova a celebration centrepiece.

The Beauty Of Baking A Pavlova

Baking low and slow, dries the outer Pavlova shell, whilst protecting that cloud like inner. While the chopped stem ginger provides hits of warmth in every mouthful. Cool, flavoured whipped cream is the perfect topping for any Pavlova. And soft, yielding pears, drizzled in deep, dark chocolate complete the flavour profile of this dessert.

Glittering, sparkly and beautiful, this dessert is perfect to serve at the end of an elegant dinner party. Also, with Christmas, Thanksgiving and the holiday season coming up, not only do the flavours reflect the colder months of the year, it’s a simple dessert to pull together. And, aside from the initial whipping of the meringue, you need do nothing while this beauty bakes away in the oven. Since it’s really an assembly job, needing only a little whipping, a ping in the microwave. Resulting in an elegant dessert to share and wow your guests with.

Recipe: Dark Chocolate Drizzle Pear Ginger Pavlova serves 8-12

1/2 Fresh Lemon

4 Large Free Range Egg Whites at room temperature

200g/7oz Caster Sugar

1tsp Cornflour – I use Doves Farm as it is certified gluten free

1tsp White Wine Vinegar

2 Balls Stem Ginger chopped finely

400ml Double Cream

1tsp Ground Ginger

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

2tbsp Syrup from Stem Ginger Jar

2 x 415g tins Pear Halves in natural fruit juice

50g/2oz Dark Chocolate minimum 70% cocoa

Optional – Edible Gold Stars available from Lakeland

Method: Preheat oven to 180C/160C fan, 350F. gas mark 4

You will need a large baking tray lined with baking parchment. Draw a 22.5cm/9″ circle, in pencil, on to the baking parchment and then turn the baking parchment over. As soon as the meringue is made stick it down with a little of it. Also an electric whisk, either hand held or using a stand mixer, will make the whole process much easier.

Making And Baking The Ginger Spiced Pavlova

First of all, take the bowl in which the eggs will be whisked and rub the inside liberally with the lemon half.
Now add the egg whites to the bowl.
Whisk on a high speed until the whites are light and voluminous.
Add the caster sugar one tablespoon at a time, continually whisking on a medium/high speed. Whisk for 2-3 minutes between each addition.
As soon as half of the sugar is added, up the amount to 2 tablespoons each time.
Continue whisking until all of the sugar is added and has a glossy sheen.
Stop the whisk and rub a little of the meringue between your forefinger and thumb. If it feels gritty whisk for another couple of minutes.
When the meringue is silky and smooth add the cornflour, white wine vinegar and chopped stem ginger.
Using a large spoon fold the ingredients into the meringue, taking care to knock out as little of the whipped in air as possible.
Spoon the meringue on to the baking parchment.

Using a palette knife spread the meringue out to fill the circle template.
Slightly build up the sides of the pavlova.
Place the pavlova into the centre of a preheated oven and immediately turn the heat down to 140C/120C fan, 275F, gas mark 1.
Bake for 2 and 1/2 hours.
After the baking time has elapsed turn the oven off and allow the meringue to cool slowly, as the oven cools.

Filling The Baked Meringue

When the meringue has completely cooled it can be filled and decorated.
Drain the pears from the juice and leave in a bowl to slightly dry out.
Chop up the dark chocolate, place in a heatproof, microwaveable bowl and heat on medium power for 30 seconds at a time. Stir the chocolate after each heating burst. As soon as it starts to melt remove from the microwave and continue stirring until it is fully melted. Set to one side to cool slightly.
Pour the chilled cream into a clean large bowl. Add the sugar, ground ginger and vanilla bean paste.
Whisk the cream until it is thickened, stopping when it is still smooth and floppy.
Remove the meringue from the parchment paper and place on to a plate.
Spoon the whipped cream on to the centre of the pavlova, inside the raised rim.
Drizzle two tablespoons of ginger syrup over the whipped cream.
Arrange the pear halves on top of the whipped cream.
Finally, drizzle dark chocolate over the entire pavlova.

Filling and decorating the Dark Chocolate Drizzle Pear Ginger Pavlova

Finish with a sprinkle of edible gold stars, or alternatively a dusting of edible glitter.

Most importantly, assemble at the last possible moment. While the meringue can be made earlier in the day or even the night before, whipping cream, melting chocolate and assembly should, at the earliest, take place just prior to serving dinner. Also, any remaining Pavlova should be covered with cling film and eaten within 24 hours.

Festive looking Pear and Ginger Pavlova with a dark chocolate drizzle and sprinkle of gold stars.

Since all food tastes better when shared, why not wrap up any leftovers and send them home with your guests?

If you have enjoyed this recipe for Dark Chocolate Drizzle Pear Ginger Pavlova you may also like these:

Raspberry Chocolate Pavlova

Strawberry Topped Chocolate Heart Pavlova

Raspberry Coulis Mixed Berry Pavlova

Since Christmas is a time for giving, getting together and sharing, why not make and take this meringue to a family gathering, or dinner party. Because, almost everything can be prepared beforehand. And here are some shortcuts, use thickened cream and bought chocolate sauce. While this dessert is simplicity itself, a few added cheats are always helpful during a busy time of year. Finally it is the people with whom you share this dessert, that ultimately make it a feast.

So, whatever you are making, baking and creating in your kitchens, have fun preparing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Hot Chocolate Fudge Sauce Covered Profiteroles

Every so often I create a recipe, that is not only delicious, also it can be used in many different ways. And these Hot Chocolate Fudge Sauce Covered Profiteroles are a great example. Light choux buns, filled with sweetened, whipped, chantilly cream and draped in dreamy, hot, chocolate fudge sauce. Which also has a hidden ingredient, the sauce raises the game of whatever dessert it adorns.

Choux Pastry – The Easiest Pastry You’ve Ever Made

Choux pastry is incredibly easy to work with. Fear not, I will walk you step by step through the making and baking process. First of all the dough is cooked in a saucepan and then, after the addition of beaten eggs Piped into small buns. Hot water, present in the recipe, creates steam during the baking process, causing each choux bun to puff up. Creating a hollow centre that is perfect for filling.

A Hot Chocolate Fudge Sauce That Takes This Desser To Another Level

Although choux pastry on its own is rather bland it is a brilliant carrier of flavours. While each bun is filled first of all with sweetened, whipped cream, the draping and drizzling of hot chocolate fudge sauce gives each bun a perfect flavour hit. Resulting in a finger licking dessert that will keep you coming back for more.

While the profiteroles can be made a few hours ahead, as can the sauce. assembly should take place as close as possible to serving. Doing so keeps the profiteroles light and crisp. Because if left for a while they can become soggy. Also the hot sauce should ideally be poured over as they are served. However, left over, sauce covered profiteroles taste incredible when sneaked from the fridge the day after making! A post party fridge raiding feast!

Ideally served with a spoon and fork, there will always be occasions when cutlery is not needed. Like here, during my photo shoot.

Recipe: Hot Chocolate Fudge Sauce Covered Profiteroles – makes 26-30 serves 6-8

For The Profiteroles

350ml Water

125g/4.5oz Unsalted Butter

1/4tsp Salt – I use Maldon

200g/7oz Plain White Flour

4 Large Free Range Eggs – 222g out of shell

Chantilly Cream Filling

300ml Double Cream

1tsp Vanilla Bean Paste – I use Nielsen-Massey

1tbsp Caster Sugar

Hot Chocolate Fudge Sauce

100g/4oz Milk Chocolate – I use Waitrose own label milk chocolate

150g/5oz Dark Chocolate – min cocoa content 70%

3 Tubes Rolo’s 52g each (156g total)

300ml Double Cream

Method: Preheat oven to 200C/180C fan, 400F, gas mark 6, 400F.

Making And Piping The Choux Pastry

First of all line 2 large baking trays with parchment paper.
Into a large, heavy bottomed pan add water, butter and salt. Place over a medium heat until the butter is completely melted into the hot water.
Keeping the saucepan over a low heat, dump the flour straight into the hot, buttery water and immediately beat with a wooden spoon. Continue stirring until all lumps have disappeared.

While the flour is being beaten it also cooks slightly.
As soon as the dough is lump free remove from the heat and allow to cool slightly.
While cooling, crack the eggs into a jug and weigh them. Make a note of the weight. If it is more than 5% or 233g, than the weight of eggs stated you may not need all of the eggs. Beat the eggs together and pour any excess egg into a separate container.
As soon as the flour dough has cooled slightly pour in half of the beaten eggs and stir continuously with a wooden spoon. When the eggs begin to incorporate into the mix add the remaining eggs from the jug.
Keep beating with the wooden spoon until you have a smooth, sticky paste.
Spoon the choux pastry dough into a piping bag, fitted with a 1cm round nozzle.

Pipe 2.5cm/1 inch rounds on to the baking parchment. Using a clean, damp finger press down any peaked tops on the piped profiteroles. Allow space between each profiterole as they will expand while baking.

Baking The Profiteroles

Place the baking trays into the preheated oven and bake for 20 minutes.
Check after the initial baking time. Each profiterole should be golden, with a firm outer. Bake for a further 5-10 minutes if necessary.

Once fully baked remove from the oven. Taking care, as they will be very hot, cut or snip a 1cm hole on the side of each profiterole. Doing so allows any steam to escape.
Place the baking trays back into the oven and bake for a further 5 minutes.
Remove the crisp, dried profiteroles from the oven and immediately place them on to a cooling rack.

Allow the profiteroles to fully cool before filling.

Whipping Up The Chantilly Cream And Filling The Profiteroles

To make the sweetened whipped cream, pour the cream, vanilla bean paste and sugar into a large bowl. Whisk until the cream has thickened but not become dry and stiff.
Fit a piping bag with a 1cm round nozzle and fill with the sweetened, whipped cream.
Pushing through the slit made earlier, fill each profiterole with cream.

Making the Hot Chocolate Fudge Sauce

Fill a small saucepan with 2.5cm/1 inch of water. Put a heatproof bowl on top of the saucepan, taking care to ensure the base of the bowl does not touch the water. Place over a medium heat.
Place the cream and broken up milk and dark chocolate into the bowl. Do not add the Rolo’s at this stage.
Stir constantly until the chocolate is completely melted and combined into the cream.
Now add the Rolo’s and stir continuously until it becomes a slightly thicker, smooth sauce.

To keep the sauce warm, for example to serve dessert after dinner, turn the heat down to very low, add extra water to the saucepan as needed. Keep the bowl on top of the saucepan and stir thoroughly when ready to serve.
When ready to serve, either portion the profiteroles, as in the photos above and spoon a generous amount of sauce over them.

Alternatively, place each of the cream filled profiteroles into a deep bowl and pour over the Hot Chocolate Fudge Sauce. Ideal for buffets or serve yourself occasions.

Hot Chocolate Fudge Sauce Covered Profiteroles are the ultimate sharing food. Eating as soon as possible after making should not be a problem.

If you have enjoyed this recipe for Hot Chocolate Fudge Sauce Covered Profiteroles then you may also like these:

Caramac Frosted Chocolate Cupcakes

Multi Millionaires Shortbread Squares

Chocolate Peanut Butter Drip Cake

Hot Chocolate Fudge Sauce, is so versatile; pour over profiteroles, spoon it on to ice cream, use to cover as cake such as this Dreamy Chocolate Fudge Cake. One incredible tasting, easy to make Sauce that can be used in a variety of ways. Recipes such as this create the backbone of our cooking repertoire. What would you create using this recipe?

Whatever you are making, baking and creating in your kitchens, have fun preparing your feast.

Sammie xx

No part of this blog post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Recipe: Gluten Free Raspberry Topped Lemon Curd Pavlova serves 6-8

Making The Pavlova

Baking And Cooling The Pavlova

Making The Lemon Curd

Assembling The Raspberry Topped Lemon Curd Pavlova

If you have enjoyed this recipe for Raspberry Topped Lemon Curd Pavlova you may also enjoy these:

Caramac love

Recipe: Caramac Drizzle Rolo Caramel Brownies makes 18

Making the brownie batter

Baking the brownies

Decorating the brownies

Portioning The Caramac Drizzle Rolo Caramel Brownies

If you have enjoyed this recipe for Caramac Drizzle Rolo Caramel Brownies you may also like these: Chocolate Fudge Double Hazelnut Brownies

Recipe: White Chocolate Drizzle Strawberry Cream Cake serves 10

Making The Vanilla Cake Batter

Filling The Heart Shaped Tin And Baking The Cake

Cutting The Cake In Half And Filling With Jam And Cream

Decorating The Heart Shaped Cake

Serving The Heart Shaped White Chocolate Drizzle Strawberry Crean Cake

If you have enjoyed this recipe for White Chocolate Drizzle Strawberry Cream Cake you may also like these:

Recipe: Chocolate Honeycomb Sponge Cake serves 10-12

Making And Baking The Chocolate Sponge Cakes

Filling And Decorating The Cake

Finishing Touches Make The Cake Extra Special

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The Beauty Of Bundt Cakes

Recipe: Caramel Crunch Topped Chocolate Bundt Cake serves 10-12

Making And Baking The Chocolate Bundt Cake

Preparing The Best Chocolate Fudge Icing And Decorating The Cake

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The beauty of Bundt pans

Recipe: Pomegranate Lemon Drizzle Bundt Cake serves 10-12

Helpful Tips

Making the Bundt Cake

Decorating the Bundt Cake

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Recipe: Peppermint Candy Cane Topped Brownies makes 9

Making The Brownie Batter

Baking The Peppermint Brownies

Decorating The Candy Cane Brownies

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The Beauty Of Baking A Pavlova

Recipe: Dark Chocolate Drizzle Pear Ginger Pavlova serves 8-12

Making And Baking The Ginger Spiced Pavlova

Filling The Baked Meringue

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Choux Pastry – The Easiest Pastry You’ve Ever Made

A Hot Chocolate Fudge Sauce That Takes This Desser To Another Level

Recipe: Hot Chocolate Fudge Sauce Covered Profiteroles – makes 26-30 serves 6-8

Making And Piping The Choux Pastry

Baking The Profiteroles

Whipping Up The Chantilly Cream And Filling The Profiteroles

Making the Hot Chocolate Fudge Sauce

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Chocolate Fudge Double Hazelnut Brownies