Celebrate World Nutella Day 2019 with these hot cake recipes from Dean Edwards
NOW that we are officially over one month after Christmas, we think it's OK to start on the cakes again.
If you're a chocolate lover or you prefer something a little lighter, these gateau recipes by Dean Edwards are sure to satisfy your sweet tooth.
Death by Nutella
Serves 12
Prep time 30 minutes
Cooking time 35 minutes
Cals 512
Sat fat 15g
*60g cocoa powder
*120g unsalted butter
*300g caster sugar
*3 eggs
*180g self-raising flour
*1 heaped tsp baking powder
*3tbsp salted caramel
*150ml double cream
*150g Nutella (or any
chocolate spread)
*30g crushed hazelnuts
*Edible glitter, to decorate
For the mirror glaze
*1 leaf gelatin
*100g caster sugar
*30g cocoa powder
*70ml double cream
*50g dark chocolate
1 Preheat the oven to 180°C/160°C fan/gas mark 4. In a bowl, pour 90ml boiling water over the cocoa powder, mix well then set aside. In a separate large bowl beat the butter and the sugar, then whisk in the eggs until fluffy. Add the cocoa mixture then sift in the flour and baking powder. Fold together.
2 Divide the mixture between 2 x 20cm greased and lined sandwich tins. Bake for 30 minutes, then leave to cool.
3 Meanwhile, mix the salted caramel into the cream, then whisk until thickened.
4 For the mirror glaze, soak the gelatin in cold water for 5 minutes. Heat the sugar, 70ml water, cocoa powder and cream in a pan until it comes to a boil. Add the chocolate and stir until melted. Drain the gelatin and add to the pan. Stir until dissolved. Pass through a fine sieve then leave to cool for a few minutes.
5 Cover one cake layer with Nutella and the other with the salted caramel cream. Sandwich the two layers together and smooth any gaps at the sides with Nutella. Place on to a rack over a tray and pour over the glaze. Leave to set.
6 Decorate with hazelnuts and edible glitter, and enjoy!
Mini lemon drizzle gateaux
Serves 4
Prep time 20 minutes
Cooking time 25 minutes
Cals 762
Sat fat 29g
*100g unsalted butter, softened
*100g caster sugar
*Zest and juice 1 lemon
*2 eggs, beaten
*1tbsp olive oil
*70g self-raising flour
*40g pistachios,
finely blitzed
*1 x 180g tub cream
cheese
*1tbsp icing sugar
*1tbsp fresh lemon thyme
*Lemon thyme, to garnish
*20g crushed pistachios
For the drizzle
*Juice 2 lemons
*3tbsp caster sugar
1 Preheat the oven to 180°C/160°C fan/gas mark 4. In a bowl, cream together the butter and sugar, then add the lemon zest, eggs and oil. Fold in the sifted flour and mix in the pistachios. Place 4 x 7cm-diameter greased and lined metal chef rings on to a lined baking tray. Spoon or pipe the mix up to two-thirds of the way. Bake for 25 minutes.
2 Make the drizzle by warming the lemon juice in a pan with the sugar, stirring until dissolved. As soon as the cakes come out of the oven, prick all the way down to the bottom with a skewer or fork a few times then spoon over the drizzle, reserving some for later. Leave to cool, then remove from the rings.
LATEST RECIPES
3 Whip the cream cheese, then fold in the lemon juice, sugar and lemon thyme.
4 To assemble, cut each cake into thirds horizontally, spread cream cheese on to the bottom layer, top with the middle disc then more cream cheese, a final disc and more cream cheese. Garnish with lemon thyme leaves, crushed pistachios and the reserved lemon drizzle.
To celebrate today's World Nutella Day, try this recipe for the perfect pancake - it's also Shrove Tuesday on February 28, don't forget! Or check out some other ways you can incorporate the hazelnut spread into your recipes.