Try these gorgeous cakes by Noel from The Great Australian Bake Off.
For chocolate hazelnut base, preheat oven to150°C. Using a 34cm by 24cm slab tin, grease and line base and sides. Break eggs into heatproof bowl and add hazelnut liqueur. Stand over a pan of gently simmering water. Using an electric beater beat on high speed for 7 minutes until mixture is light and fluffy. Remove from heat. Using a metal spoon, quickly fold melted chocolate and nuts into egg mixture until just combined. Fold in whipped cream and pour into prepared slab tin. Place tin into shallow baking dish. Pour in enough hot water to come half way up slab tin. Bake until just set (approx. 45 minutes). Remove tin from baking dish. Cool to room temperature.
For coffee buttercream, melt white chocolate, cool slightly. Using electric hand mixer, cream butter, add half icing sugar, then coffee, remainder icing sugar, beat in melted white chocolate. Add coffee liqueur to taste.
For chocolate cake, preheat oven to 170°C. Grease and line the base and sides of a 34cm by 24 cm slice/slab tin. Place all ingredients in a bowl and beat on medium speed for 3 minutes. Bake until cooked.
For chocolate ganache, break chocolate into pieces and place in bowl. Heat cream to just boiling and pour over chocolate. Combine until smooth.
For the raspberry conserve, bring raspberries, water and juice to the boil
Mask with a potato masher. Strain through a sieve. Weigh puree. Pour into a small saucepan & bring to boil. Add sugar to taste (about ½ the weight of the puree). Bring to a simmer until set.
For construction of each miniature cake, cut small circles from each hazelnut cake (approx. 4 to 5cms). Brush bottom of cakes with coffee liqueur. Place chocolate hazelnut base on bottom followed by coffee butter cream then chocolate cake. Split choc cake and fill with chocolate ganache and raspberry conserve. Decorate top with coffee buttercream.
This recipe has not been edited or tested by the Bake Off Food Department
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