Thursday, 28 April 2011

Carrot Cake Cupcakes with Cream Cheese Icing

An invitation to a very last minute Easter Weekend Barbecue set my baking cogs a turning on Saturday. It was weekend so I had the intention to bake something anyway, and having a good reason, and people to actually eat what I was going to make, was just the little kick I needed to get started. In the background of my mind the thoughts had already been processing and contemplating what to do. I was vaguely aware that there were carrots in the fridge which needed using and there was some cream cheese that was crying out to be made into icing. So the decision I had already made was for carrot cake cupcakes with cream cheese icing.

I had attempted these little beauties before, but due to the calamity which was me dropping a whole tray of uncooked cupcakes on the floor (yes, they are like buttered toast, they fall face down. Always) I had never really completed them. So it was the perfect time. I don't often have full cream cream cheese in the house either, but having used some for something else earlier in the week, the big tub of philly made me think of the glorious combination of carrot cake and cream cheese. They do together like rum and raisin, like cranberry and pistachio, like maple and pecan, like strawberry and lime, like... ok. You get the picture I'm sure.

This carrot cake supcake recipe is just stunningly simple. OK, so you do need 2 bowls not 1 bowl, but you don't even need to crack out the kitchenaid, and I use that baby for everything. Throw stuff in a bowl. Mix. Throw stuff in another bowl. Mix. Throw both bowfuls of stuff together. Mix. Drop in cupcake cases. Bake. Done. Gordon Ramsay would love this one.

I halved the original recipe as it was said to make 24 cupcakes which was a little much for me, but half the mixture still made about 17 cupcakes, but I guess that depends on your carrots and grating and how you pack them. I made a full batch of Cream Cheese icing and used the whole lot. Awesome. I could suck that stuff straight out of the bag. Don't tell anyone though, it makes me sound weird. I am weird, yes. I try not to advertise it.

There is another bak holiday weekend this weekend. Another 4 whole days. And I don't have a clue what to do with myself. I am currently crippled so the long runs in the hills are out. Trying not to obsess and get (even more) grumpy about that. Failing. Went to the dentist this morning. She told me to keep sugarey foods to a minimum. Ha! Can't run, shouldn't eat cake. What is the point of even living!?

So I took my lovely icing-ed carrot cake cupcakes to neighbour's barbecue and they were greeted welcomingly. They stayed huddled in my cake stand until after the burgers and salads and guacamole had been consumed, and then they were ceremoniously brought out. Everyone (6 people) had one and when Claire who was sitting next to me bit into hers she mmmmmm-ed. Then she took another bite. Then she asked me if there were carrots in the cupcakes. For a split second I considered saying  no, but then worried that she may have some fatal carrot allergy and was about to drop dead unless we rushed her to the emergency room immediately, I told her yes. The caroot cake cupcaked did indeed have carrot in. Then she said she was very sorry, she doesn't like carrot cake, and handed the remainder of her cake to Kevin who promptly wolfed it down. Hmmm. Doesn't like carrot cake hey? How would it have gone had I said that there was no trace of carrot in that cake? No comment.

Have some stray carrots, some philly and a bank holiday weekend to fill? Make them. You won't regret it.




Carrot Cake Cupcakes

From Joy the Baker
makes about 28 cupcakes

What you will need:
4 cups peeled and finely grated carrots3 large eggs, room temperature
2 cups sugar
1 1/2 cups vegetable oil
1/3 cup buttermilk
1 1/2 teaspoons vanilla extract
1/2 cup crushed pineapple, well drained
1 cup walnuts or pecans, toasted and finely chopped
1/2 cup sweetened shredded coconut
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger|
1/8 teaspoon ground cloves

What to do:
Preheat oven to 325 degrees. Line 2 standard muffin tins with paper liners. In a bowl, whisk together carrots, eggs, sugar, oil, buttermilk, vanilla seeds, and coconut, pineapple and nuts if desired. In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Stir flour mixture into carrot mixture until well combined.

Divide batter among muffin cups, filling each 3/4 full. Bake, rotating tins halfway through, until testers inserted into centers come out clean, 23 to 28 minutes. Let cool in tins on wire racks, 10 minutes. Turn out cupcakes onto wire racks, and let cool completely. Unfrosted cupcakes can be stored overnight at room temperature, or frozen for up to 2 months in airtight containers.

Frost cupcakes with cream cheese frosting. Frosted cupcakes can be refrigerated for up to 3 days


Brown Sugar Cream Cheese Frosting

What you will need:
1 1/2 cups butter, softened
8oz cream cheese, softened
1/4 cup light brown sugar, packed
1 teaspoon vanilla extract
pinch of salt
4-6 cups powdered sugar
2-4 tablespoons milk depending on desired consistency

What to do:
Cream the cream cheese in an electric mixer for 1 minute.  Scrape down the bowl and add the butter, beating for 1-2 minutes, or until incorporated.  (Be sure that the two are at room temperature.  Cold cream cheese or butter can make your frosting lumpy.)  Add the brown sugar, pinch of salt and vanilla extract, and beat until incorporated.  Turn off mixer and add 2 cups of powdered sugar.  Turn the mixer on a low speed so the sugar doesn't fly out of the bowl.  Slowly add more sugar alternately with the milk until you reach your desired consistency.


Orignal From: Carrot Cake Cupcakes with Cream Cheese Icing

Wednesday, 27 April 2011

Ginger Ice Cream in a Pecan Cashew Cup

The April 2011 Daring Bakers' challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at!

So, I have made ice cream and not mousse to go in my cashew and pecan nut containers. I was a disorganised unlucky last minute baker this month. I don't know how the date snuck up on me. So when it came to tonight and doing it late-ish, I discovered that the maple syrup stocks were pitifully low. Almost non-existant. oops.

Luckily I had planned to make ice cream this week, which is the perfect thing to put in my little pecan/cashew cups, so all was not lost.

I love making ice cream. Now that I have my Kitchenaid ice cream bowl that is. I never had much success with the manual churning old fashioned way. I did try. It didn't turn out great. I made sorbet last night - the healthy alternative to ice cream. But it does not quite match up to the dreamy, creamy, rich luxuriousness of real full-cream ice cream. My waistline will not thank me for this. Moderation. Try not to eat a huge bowlful. Trying... hard... Failing, I'm so weak....

Thank you Evelyne for a lovely challenge. I thoroughly enjoyed making the nut cups. They are sweet, simple and delicious. I can't wait to see who wins the most creative container! All the DB contributions are so beautiful and innovative, they are a joy to look at. Now I'm dying to try tuile cups, chocolate spoons and jello containers!

Ginger Ice Cream

From Delicious Magazine

What you will need:
200ml full cream milk
3 large egg yolks
100g golden caster sugar
2 tbsp stem ginger syrup
300ml double cream
65g stem ginger, finely chopped

What to do:
Bring the milk to the boil in a medium sized heavy-bottomed saucepan
Meanwhile, whisk the egg yolks, sugar and ginger syrup in the bowl of a stand mixer, or with a hand mixer, until pale and moussey, approx 3 minutes.
Slowly pour the hot milk into the sugar mixture and mix well.
Return to the saucepan and heat gently, stirring, until the mixture thickens enough to coat the back of a spoon, 3-4 minutes. Be careful here. Don't over cook the mixture or you'll end up with sweet scrambled eggs.
Remove from the heat and allow to cool slightly before adding the ginger and the cream. Then chill overnight, or if you're me and impatient, flash chill in the freezer for an hour, stirring after 20 minutes and then 40 minutes.
Mix and then churn in an ice cream maker, or in the ice cream bowl of a Kitchenaid as per the manufacturer's instructions, until froze. Transfer to an old ice cream container and allow to freeze overnight. Or just eat it straight away like I did. I'm home alone, who's looking? teeheehee


Pecan Cashew Cups

From Evelyn of Cheap Ethnic Eatz

What you will need:
1 1/2 cups pecans and cashews
1 egg, beaten, at room temperature
2 tbsp dark brown sugar

What to do:
Use a food processor or a zip-lock back with a rolling pin to crush your nuts if whole, use about 1 cup of whole nuts to get 3/4 cups crushed. You want it somewhat coarse.
In a bowl mix the nuts with the beaten egg and the sugar.
Take 6 small ½ cup capacity Pyrex cups, or a muffin tin in my case, and line the inside with aluminum foil. Spread ¼ cup of the mixture in the bowl, all the way up to the sides making sure you have a thin and even clean layer all around.
Bake at 350 degrees F/175 degrees C. until the nuts are golden and fragrant (about 15 minutes). Let cool completely before unmolding.

Orignal From: Ginger Ice Cream in a Pecan Cashew Cup

Tuesday, 26 April 2011

Chorizo Stew & Spanakopita Triangles

You know what its like when you haven't had the motivation to go to the supermarket for a week, and then you get to a long weekend and there are bank holidays and the sun is shining and you would much rather be picnicking out in the sun than even thinking about broaching the entrance of any shop. Even a painful hobbled attempt at a run is better than contemplating shopping. No. I don't like shopping at the best of times. I tolerate food shopping as its a means to an end. Don't even get me started on the ordeal that is clothes shopping. Ugh, I shiver at the mere thought.

So when the cupboards and the fridge and even the freezer are rather bare, and the most appealing things you have in the kitchen are a lovely string of fresh chorizo and a plait of garlic straight from Spain, chorizo stew was an obvious solution. It did feel like it needed an accompaniment, not necessarily related. So out of the freezer came some phyllo pastry (for some reason I have 3 boxes in there - who knows what I was thinking), and from the fridge came feta cheese and spinach and kale.
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Sunday, 24 April 2011

My First Foray into the world of the Cake Ball

I had vaguely herd of the American concept of the 'cake pop' before but my first hands on experience with a cake ball/pop was by accident when shopping at the Peter Herd bakery not far from where I work. I was on a mission to get cakes for an office meeting or some such excuse, and the lovely ladies behind the counter drew attention to the cake balls. Round, chocolate covered, prettily decorated spheres, with unknown delights inside. How could I resist?

The first taste was an experience. The cake balls have a cake-like flavour but a much denser consistency. This first one was a lemon cake ball. It did not taste like actual lemon though, but more like lemon flavouring. But it was not unpleasant, far from it. I was intrigued by the concept and have sampled a couple of other flavours since then, and I have been mulling over the prospect of making them myself ever since.


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Friday, 22 April 2011

Banana Breads

When one buys a big bunch of bananas with the intention of eating them in a healthy way, sometimes one does not make it through all of them before they get to the edge of the usability ledge. So last week, I had this big bunch of bananas, that for some or other reason I did not manage to munch my way through. And as I am loathe to throw food away, what else could I do but make banana bread out of them. Due to the sheer number of bananas that were slowly browning in my fruit bowl, I had the pleasure of not just 1 but 2 banana breads. And in the interest of interesting, they had to be transformed into 2 different banana breads. Why do 1 when you can do 2?

The first bread I knew had to be my favourite, Joy the Baker's Peanut Butter Banana Bread. Just with a couple of little tweaks. I roasted the bananas as the other banana bread recipe called for roasted bananas and I found the concept fun. I also added chocolate chips. How could I not. So its Peanut Butter Chocolate Chip Roasted Banana Banana Bread. What a mouthful!
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Tuesday, 19 April 2011

Pina Colada Cake and Happy Birthday to Me

It was my birthday on Friday. I'm not sure how I feel about my birthday. I'm not overly keen on the getting older pat. I am now in the last year of my 20's after all. But if I separate it from that, its ok. Its a day I can enjoy, celebrate the things that I love about my life, and spend time with the people I love as well. Its also an excuse to make a big, bad beautiful cake (if I do say so myself).

Since I purchased Sky High I definitely have a baker's crush, on this book and the faceless people who wrote it. They are talented and they love cake. My kind of people. If I was on the same continent I might like to meet them so that I could shake their hands and tell them they have created a very cool, very inspirational book. Alisa, Peter, you rock.

So armed with my very valid excuse to make cake, I browsed through the gorgeous book, ooh-ing and aah-ing at pretty much each and every recipe. I mean, how is a girl supposed to pick just one when they are all so beautiful?? So, to help me narrow down the choice I decided to not go with chocolate, and to choose something different. Something nobody at work (yes, I was making this for people at work and not people at my huge birthday party. Because I didn't have a huge birthday party. I'm ok with no party. I private partied. Sheesh my colleagues are a spoiled lot!) had ever seen before.

And then my eyes fell on the Pina Colada Cake. It had rum. I was almost convinced right there. It had pineapple and coconut. It was pretty. I've never seen a Pina Colada cake before. It would be a challenge. Sold.

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Saturday, 16 April 2011

White Chocolate Blondies

Technically, white chocolate isn't really chocolate at all as it does not contain cocoa solids. I did not know that until recently. But I never really though about it, let alone did any research on it before. White chocolate contains cocoa butter (pale yellow pure vegetable fat extracted from the cocoa bean), sugar, milk solids, vanilla and lecithin (an emulsifier that allows all the ingredients to be bound together in a stable way). Beware of any white chocolate that does not contain cocoa butter. The cheap & nasty versions replace the cocoa butter with generic vegetable fat.  Shame on them!

I have a renewed interest in white chocolate lately and subsequently have made a few cookies and biscotti containing white chocolate. so when I came across this recipe in my new Fat Witch Brownies book, they were on the To Do list immediately. And now I have read up on the subject of white chocolate a bit, so if you're at all interested you might like to know...
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Thursday, 14 April 2011

Daring Cooks April, Edible Containers

There are a couple of things I was reminded of while cooking & baking last night.

Hot things, like pans that have just come out of the oven - they will burn you if you touch them

The old adage that my Gran used to be a big fan of, more haste less speed, its very true and it works.

Cake flour is easy to make, don't panic if you have a cake to make and you don't have any. You can start panicing if you don't have any regular flour or any cornflour.

Last night I went for a run after work. First pain free run in AGES, woohoo! :) I went really slowly and just relished every minute of it. It was awesome. I couldn't stop smiling for like 3 hours afterwards. But a consequence of running really slowly is that you don't get done quickly. So I only got home at 7:20, and I had a big cake to make, cake filling to make, and my daring cooks challenge to make. So after a moment of 'I don't know where to start' flappiness. I took a deep breath, and just started. More haste less speed. And thats when I remembered another important thing. Women can multi-task. And thank heavens for that!

Renata of Testado, Provado & Aprovado! was our Daring Cooks' April 2011 hostess. Renata challenged us to think "outside the plate" and create our own edible containers! Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 17th to May 16th at!

 I was into the soup idea for this challenge from the beginning. I am a big fan of soup and as I am trying to eat relatively healthy this week, soup fits the bill perfectly.

As far as soup varieties go, I'm a tomato girl all the way. Butternut has its place, as does a brothy prawn hot and sour soup, but for a 'make a big batch and eat it daily' soup, tomato is always my first choice.
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Tuesday, 12 April 2011

Cappuccino Biscotti

I haven't been able to run properley for over a week. I rested for a week and a half and I tried running on Saturday, and it hurt. I tried again on Sunday hoping that it may have been my imagination, and it still hurt. What the heck!? I just go over shin splints and now this random pain. I will have to self medicate with chocolate and then go and get my legs pummeled by Mr Physio Guy.

I like my morning coffee. I'm not a big coffee drinker and its generally the only coffee I will have in the day, but its part of my routine and there is something comforting and gently awakening about the warm, creamy drink that makes the day start ok. No matter how grey and dreary it is outside, not matter how late I woke up after the alarm went off, no matter what trials joys I know the day has in store for me, no matter whether I forgot my lunch, again. Its ok. I have my warm, frothy, soothing coffee.
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Friday, 8 April 2011

Friends, and Strawberry Sorbet

Today, I've been thinking about friends, a lot. Not the TV series, but personal friends. I am not someone who has ever had loads of friends. I remember one day in high school, when the teacher was off, my class spent the lesson on the steps of the pool. All around me kids were laughing and chatting and being normal, and I sat there feeling alone. I even remember writing it down. How its possible to be surrounded by people, but still be completely alone. In fact, I generally spend my life feeling like I am an alien from another planet and therefore speak a different language and am on a completely different wavelength to the rest of the world. Occasionally I meet someone who must be from the same planet because I find that I can communicate with them, they don't find me weird, and we get along. But that doesn't happen often.

Maybe that is whay I have resported to talking to the black hole of the itnernet through this blog. If anyone is reading this, and if you don't think I'm weird, then thank you. You're great.

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Thursday, 7 April 2011

Fat Witch Gingerbread Bars

My favourite word fo the day, discovered reading an article by Julie Powell that I randomly came across online: stultifying - to make, or cause to appear, foolish or ridiculous. To render absurdly or wholly futile or ineffectual, especially by degrading or frustrating means: Menial work can stultify the mind.
Awesome word. I like learning new words. The English language is like a bottomless cup of coffee, just when you think you've had all you can, you get topped up and you miraculously find room for more, and its delicious.


I have to confess, I am a bit of a brownie addict. And it has become somthing of a mission of mine to make as many different variations of chocolate brownies as I can get my hands on. So when I came across the Fat Witch Brownies cook book when I was making my last self-indulgent-multiple-unnecessary-cookbook purchase, I had to have it. Even though it had to ship all the way from the states and took a few weeks to get here. I was worth the wait.

So browsing through the many, many incredibly delicious looking recipes, I came across the Gingerbread Bars, and as I have not make anything gingerbready for a long time, and trying out a new book is as good an excuse as any to make something utterley delicious and naughtily decadent, I jumped right in.

There is something magical about the combination of brown sugar, treacle and spices. They meld together to form the most glorious dark, rich, gooey, aromatic mixture. And treacle is just, uh, interesting to work with. How do you get it out of the tin? WHY do they still sell it in mini paint tin type tins? I know its adorably historical but you CANNOT get it out without making a mess all over the rim that then cements the lid and the next time you need access to the contents you do actually need an actual screwdriver to get it open. There MUST be a better way people!? Anyway, I like a challenge, so the treacle tin was tackled with something  less than perfect ladylike finesse, but it was SO worth it in the end.

The smell that will fill your kitchen, living room, and any other room without a closed door, is something like Christmas. Its sweet and warm and deliciously intense and passers by will be undeniably drawn to your oven. They will not be able to help themselves. Hence my neighbour ended up taking a tinful of the finished article home. You have been warned.

So brownie book attempt 1 is complete. Next, the white chocolate brownies, blondies, whatever they're called. Yes, I know white chocolate is more fattening than dark chocoalte, and I know that I am unable to run due to calf muscle malfunction, but I can't help it. I am feeling better-ish and will re-commence running on the weekend and run it all off. Or at least some of it. 1 bite at least. I have no willpower, *sigh*.


 Gingerbread Bars

Slightly Adapted from Fat Witch Brownies by Patricia Helding
Makes 12-16 bars

What you will need:
125g (8 tbsp/1 stick) unsalted butter
1/3 cup packed dark brown sugar
3/4 cup molasses
2 large eggs
2 1/4 cups plain flour
1 1/2 tbsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp baking soda
3/4 cup buttermilk
2 tsp orange zest (or if you are all out of oranges like I was, a few drops of orange essence)
1/3 cup dark chocolate chips (optional)


What to do:
Grease a 9-inch x 9-inch baking pan with butter. Dust with flour and tap out the excess. Preheat the 
 oven to 350°F.
Cream the butter and brown sugar in a large bowl with a hand beater or in the bowl of a stand mixer with the paddle attachment until creamy and smooth. Add the molasses and continue to mix. Beat in the eggs one at a time.
Whisk the flour, ginger, cinnamon, cloves, nutmeg, and baking soda in a medium bowl and set aside.
Combine the buttermilk and orange zest in a small bowl and set aside.
Beat one-third of the flour mixture into the butter mixture, then beat in one-third of the buttermilk mixture. Do this twice more until all the ingredients are well combined. Stir in the chocolate chips, if desired.
Pour the batter evenly in the prepared baking pan and bake for 30 minutes or until the top bounces back when you press it gently and the sides are starting to pull away from the edges.
Remove from the oven and cool on a rack for 1 hour. Cut just before serving (with cream or ice cream if you are feeling decadent).


Orignal From: Fat Witch Gingerbread Bars

Tuesday, 5 April 2011

Family Baking Fun with Chocolate, Dulce De Leche, Hazelnut Cheesecake

My mom and sister visited me for the weekend. It was my mom's birthday and mother's day this weekend so it was a bit of a celebration bundle. I took them for pedicures, we went walking in the woods, we drank margaritas, we took funny photos with mac photobooth (hyserical. we laughed until we cried. i recommend it) and we made cheesecake. Great way to spend a weekend.

Sarah (my darling sister) also enjoys baking but somehow it came up in conversation that she had never made a cheesecake before. so I took it upon myself to remedy that. I mean, a girl who likes baking can't go through life never having made a cheesecake. Next thing you know she becomes scared of cheesecakes, has an unreasonable cheesecake phobia and is undetoing hypnotherapy for cheesecake related neuroses. Ok, I might be exaggerating slightly, but I just though my little sister should experience the joy of making a big, bad cheesecake.

So we stopped past the shops on the way back from our walk in the woods, where we told ourselves that we were working off all the cheesecake calories in advance, and stocked up on Philly. 4 tubs of it. And none of that Philly light, thats ok on bagels and toast, but it has no business being anywhere near a cheesecake. Full fat is the only way to go. Cut your cheesecake slices small if it makes you feel better. Its mega rich so you can't eat massive pieces anyway.

It may seem like a simple thing, but I really enjoyed the cheesecake baking session. I tried to be hands-off, which is hard for me to do as I may be a slight control freak in the kitchen, but I did my best to only help when needed and not interfere. And apart from the oven taking about 20 minutes longer than it should have to cook the cheesecake, it turned out fabulously. The cheesecake base is split into 1/3 and 2/3.  Melted chocolate is added to the 1/3, and Dulce de Leche is added to the remaining 2/3.  The then go onto the beautiful ginger biscuit and butter base, and into the oven. Once the cake is cooled its lathered with more Dulce de Leche and decorated with smashed up toasted hazelnuts.

As Sarah has discovered, cheesecake is really easy. It might take a while to make with the baking and the chilling and the separate components, but none of these steps is difficult. I hope that she will be attempting another one at home some time, and hopefully posting me a piece too! Or at least a photo. I don't know if cheesecake travels well in the postal system.

This is a lovely cheesecake, and very unusual with the mixture of chocolate and the Dulce De Leche. The only think I wonder about is that I could not really taste the Dulce de Leche in the cheesecake itself. I wonder if a re-attempt with swirled in ribbons of Dulce de Leche would be in order one day. Just a thought.


 Chocolate, Dulce De Leche, Hazelnut Cheesecake

Slightly adapted from the Hummingbird Bakery Cake Days

Serves 8-12

What you will need:
For the biscuit base -
220g (8oz) ginger biscuits
90g (3 1/2 oz) melted butter

For the cheesecake topping -
700g (2 1/2 lb) full fat cream cheese
120g (4 1/2 oz) caster sugar
3 eggs
50g Dulce de Leche
50g dark chocolate, broken into pieces

For the topping -
4 tbsp Dulce de Leche
2 tbsp toasted hazelnuts, roughly chopped

What to do:
Line the base of a 20cm loose bottom cake tin with baking parchment, then whiz the digestive biscuits into fine crumbs in a food processor with the blade attachment. Alternatively, place the biscuits in a plastic baq, seal it shut and crush with a rolling pin.

2. Pour the biscuit crumbs into a bowl, add the melted butter and stir together. Tip the mixture into the lined cake tin, pressing it into the base of the tin, then place in the fridge to chill and set for 20-30 minutes.

Meanwhile, preheat the oven to r6o.C (3zo.F), Gas mark 3, and make the cheesecake topping.

Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, cream together the cream cheese and sugar until smooth. Add the eggs one at a time, mixing thoroughly on a medium speed after each addition and scraping down the sides of the bowl.

Transfer a third of the cheesecake mixture to a separate bowl and set aside, then stir the Dulce de Leche into the remaining cheesecake mix and pour or spoon it on to the prepared biscuit base.

In a glass or metal bowl set over a pan of simmering water, gently melt the chocolate. Once it has melted, allow it to cool slightly, then stir into the reserved cheesecake mixture. Spoon the chocolate cheesecake topping on to the Dulce de Leche mixture in the tin and smooth the top with a spoon.

Place the cake on 2 large squares of tinfoil and bring the tinfoil up around the sides of the tin, crunching it at the top to make it cling to the sides of the tin. Then place the cake in a roasting tin, filling the tin with 1-2 inches of water, but no closer than 1/2in from the top of the cake. This water bath for the cheesecake to bake in should help prevent the top from cracking during cooking.

Place in the oven and bake for 35-45 minutes or until the cheesecake is firm to the touch and with only a slight wobble in the middle.

Allow the cheesecake, still in the tin, to cool down to room temperature, and then place in the fridge to set for a few hours, or preferably overnight.

Remove the chilled cheesecake from the spring-form tin, then top with the remaining Dulce de Leche, smoothing it out with a palette knife, and sprinkle the hazelnuts on top to decorate.


Orignal From: Family Baking Fun with Chocolate, Dulce De Leche, Hazelnut Cheesecake