Yummy Hazelnut and Mocha Meringue Cakes, filled with Mocha Buttercream.

Ingredients

What you'll need

 

  • 100 grams of Hazelnut Meal*
  • 100 grams of Egg Whites (about 2 to 3 Egg Whites)
  • 100 grams of Powdered Sugar

 

  • 18 Chocolate Coffee Beans
  • ± 250 grams of Hazelnut Crunch

 

*Can be replaced with hazelnuts, if processed in a food processor.

Tools

What you'll need

  • Whisk Attachment(s)
  • Electric Mixer
  • Big Mixing bowl
  • Silicone Spatula
  • Palette Knife
  • Baking Paper (or Silicone Baking Mat)
  • Cookie Cutter or Cake Ring (⌀7,5cm)
  • (disposable) Piping Bags

Method

Method

  1. Preheat your oven to 150 degrees Celsius.
  2. Trace circles onto baking paper, using a cookie cutter or cake ring.
  3. Place baking paper onto baking sheet.
  4. Whip up egg whites with powdered sugar, until stiff peaks.
  5. Fold in Hazelnut meal gently.
  6. Place in a piping bag and pipe circles onto baking paper.
  7. Bake for 20 - 30 minutes.
  8. Let the meringues cool completely.
  9. Prepare Mocha Buttercream.
  10. Pipe or spread Mocha Buttercream onto a meringue and place another meringue on top.
  11. Cover the sides and top in Mocha Buttercream as well.
  12. Dip or cover the sides and top in hazelnut crunch.
  13. Refrigerate until set.
  14. Pipe a small dollop on top of each cake and place a chocolate coffee bean on top.

 

Got a Frog and Friends fan at home? They are sure to love this cake!

Ingredients

Ingredients

  • about 50 grams of Dark Chocolate or Candy Melts
  • about 20 grams of White Chocolate or Candy Melts
  • about 20 grams of Red Chocolate or Candy Melts
  • about 20 grams of Green Chocolate or Candy Melts

 

*With Freeze Dried Raspberry Powder & Red Food Colouring
**I used White Chocolate Buttercream, but it was harder to work with because it set a bit too much.

Tools

What you'll need

  • Frog and Friends Template
  • Cake Rings (14cm)
  • Cake board (22cm)
  • Icing Comb
  • Palette knife
  • Heat Proof Bowl
  • Silicone Spatula
  • 1 Cutting Board, A4 Size
  • Acetate Sheet
  • (Disposable) Piping bag(s)

Method

Method

  1. Place each template on a cutting board and place acetate on top.
  2. Trace the outlines with dark chocolate, refrigerate to set.
  3. Fill in the chocolates, one colour at a time and refrigerating in between to set the layers.
  4. Place chocolates in the refrigerator until further use.
  5. Prepare 2 Raspberry Roll Cakes and let them cool completely.
  6. Cut out cake layer with the cake ring.
  7. Prepare 2 batches of Cream Cheese Buttercream.
  8. Stick cake to cake board using a small amount of buttercream.
  9. Brush cake layer with Simple syrup, then top with buttercream and another cake layer.
  10. Repeat previous step until there are six cake layers total.
  11. Crumb coat the cake and refrigerate.
  12. Prepare 1 batch of Cream Cheese Buttercream.
  13. Cover the cake with buttercream and use an icing comb to make indents.
  14. Refrigerate cake until set.
  15. Colour remaining buttercream red with red food colouring.
  16. Pipe red buttercream into the indents and smoothe out the cake.
  17. Place chocolate decorations on top.

 

Delicious no-bake Nutella cheesecake, in a glass.

Ingredients

What you'll need

  • 400 grams of Cream Cheese*
  • 65 grams of powdered sugar
  • 250 grams of Nutella

 

  • 200 grams of Whipping Cream

 

 

 

*Make sure this ingredient is at room temperature.

Tools

What you'll need

  • Electric Mixer
  • Big Mixing Bowl
  • Silicone Spatula
  • Acetate Foil
  • 5 Glasses (33 cl)
  • (disposable) Piping Bag(s)

Method

Method

  1. Melt the butter and combine with cookie crumbs.
  2. Press cookie base into the glasses.
  3. Refrigerate until hard, at least an hour.
  4. Whip up whipping cream and set aside.
  5. Mix together cream cheese, powdered sugar and Nutella.
  6. Fold whipped cream into cream cheese mixture.
  7. Pour mixture into glasses, use a piping bag if you prefer.
  8. Refrigerate until set, at least two hours.
  9. Pour on some dark chocolate ganache.
  10. Top with some chopped up roasted hazelnuts.
  11. Add Ferrero Rochers on top.
  12. Refrigerate for at least another two hours, until fully set.

Harde Mokka's, delicious Mocha Tartlets dipped in Mocha Fondant.

Ingredients

What you'll need

Fondant:

  • 300 grams of Icing Fondant
  • 1 teaspoon of Mocha Extract

Decoration:

  • 60 grams of Chocolate
  • Chocolate Coffee Beans

Tools

What you'll need

  • (disposable) Piping Bags
  • Star Piping Tip
  • Cookie Cutter (7cm)
  • Palette Knife

Method

Method

  1. Prepare TartletsPastry CreamAlmond Paste and a Vanilla Cake Roll.
  2. Preheat your oven to 200 degrees Celsius.
  3. Mix together Almond Paste with 100 grams of Pastry Cream.
  4. Pipe mixture into Tartlets.
  5. Bake for 15 - 20 minutes.
  6. Cut circles out of the Vanilla Cake Roll.
  7. Dip circles in strong coffee and place on top the mini tarts.
  8. Prepare Mocha Buttercream with Pastry Cream.
  9. Pipe on top of mini tarts and smoothe out using a palette knife.
  10. Refrigerate for about 60 minutes.
  11. Place the fondant into a saucepan, adding a little bit of water.
  12. Warm up the fondant and keep stirring. NOTE: Make sure it doesn't reach 40 degrees Celsius.
  13. Once it's warm add some Mocha Extract.
  14. Dip the mini tarts into the fondant.
  15. Let them set and create some stripes using melted dark chocolate.
  16. Pipe some leftover Mocha Buttercream on top and add a chocolate coffee bean.

 

Delicious no-bake Nutella cheesecake, topped with Ferrero Rocher.

Ingredients

What you'll need

  • 400 grams of Cream Cheese*
  • 65 grams of powdered sugar
  • 250 grams of Nutella

 

  • 200 grams of Whipping Cream

 

 

 

*Make sure this ingredient is at room temperature.

Tools

What you'll need

  • Electric Mixer
  • Big Mixing Bowl
  • Silicone Spatula
  • Acetate Foil
  • Plastic Wrap or Aluminium Foil
  • Cake Ring (⌀16 cm)
  • (disposable) Piping Bag(s)
  • Optional: Cake Board (⌀18 or 20 cm)

Method

Method

  1. Prepare your mould by lining it with acetate.
  2. Melt the butter and combine with cookie crumbs.
  3. Press cookie crumbs into the mould.
  4. Refrigerate until hard, at least an hour.
  5. Whip up whipping cream and set aside.
  6. Mix together cream cheese, powdered sugar and Nutella.
  7. Fold whipped cream into cream cheese mixture.
  8. Pour mixture onto cookie base.
  9. Refrigerate until set, at least two hours.
  10. Pour on some dark chocolate ganache.
  11. Top with some chopped up roasted hazelnuts.
  12. Add Ferrero Rochers on top.
  13. Refrigerate for at least another two hours, until fully set.
  14. Remove from mould and remove acetate.

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