Nutella Cheesecake

Well, today’s post couldn’t be more of a contrast from the one on Wednesday about my 30-day squat challenge! If you’re joining in, how are you getting on?  I’ve just completed day 2 – I WILL pass the pencil test!

If you’ve been following the blog for awhile, you’ll know that I truly adore chocolate, which of course includes the delicious Nutella.  Such is my love for Nutella is that I could easily put a Nutella recipe on these pretty pink pages every Friday, but that wouldn’t help us get our bootylicious bottoms, now would it?!

I would love to take credit for this recipe, but alas, I can’t.  If you love Nigella Lawson as much as I do, then you’re probably already aware of the original fabulous pudding.  I made it for some friends last weekend and it went down a storm!  Just as I can’t order straight off a menu, I seem incapable of following a recipe to the letter.  Some of the people I made this for last weekend were little people, so I made the decision to leave out the hazlenuts.  Yes, I know Nutella is made from hazlenuts, but I find seeing nuts in a pudding is sometimes off putting for children.  I also added 50g more digestive biscuits to compensate for the omission of the hazlenuts in the base, and adjusted the butter accordingly.  And being such a fan of Nutella, I added a good couple of extra tablespoons of Nutella!  This is a super easy and quick recipe to make; the hardest part is waiting for it to set in the fridge.

Nutella cheesecake

Ingredients

  • 300g digestive biscuits
  • 90g unsalted butter, melted
  • 400g Nutella, room temperature (I used more than this)
  • 500 grams cream cheese (at room temperature)
  • 60 grams icing sugar (sifted)

Method

  1. Break the digestives into the bowl of a processor and blitz.  Once the biscuits resemble sand, add in the melted butter a tablespoon of Nutella, and blitz again until it looks like damp sand.
  2. Tip into a 22cm/8inch round springform and press into the base either using the back of a spoon. Place in the fridge to chill.
  3. Beat the cream cheese and icing sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.
  4. Take the springform tin out of the fridge and  smooth the Nutella mixture over the base. Place the tin in the fridge for at least four hours or overnight. Serve straight from the fridge for best results.

Domestic Princess tips:

  1. Make sure the cream cheese is at room temperature, as otherwise you’ll end up with a lumpy cheesecake.
  2. If you don’t have a food processor to whizz up the biscuits, pop them in a zip lock bag and bash them with a rolling pin, then just pop the biscuits in a bowl and mix the butter and Nutella in by hand.
  3. I like a thicker base cheesecake than Nigella’s recipe makes, so next time, I’ll probably double the quantity for the biscuit base and use 1.5 the quantity for the chocolate topping.
  4. This is a perfect pudding to make ahead of time if you’re having people over for supper.

What is everybody up to this weekend?  We’re off to say goodbye to some very special friends this evening 😦 . That’s the downside of being an expat, you meet wonderful people that you would never have met had you not embarked on this crazy journey.

With much love
The Domestic Princess
xoxo

Malted chocolate cheesecake….with a surprise!

Whilst I adore Christmas pudding, especially my Granny Phyll’s Christmas pudding recipe (I’ll share it with you next year), I’m well aware that there are many of you who don’t share my love for it! So, for the non-pudding lovers out there, I’ve created this pudding just for you!

Cheesecake

Ingredients

  • 300g malted milk biscuits
  • 110g, unsalted butter
  • 30g golden syrup
  • 7tbsp of malted powder, e.g. Horlicks
  • 50g popping candy (optional, but this is the surprise bit!)
  • 600g cream cheese, room temperature
  • 150ml double cream
  • 150ml sour cream, room temperature
  • 300g milk chocolate
  • 300g white chocolate
  • Chocolate malt balls, such as Maltesers

Method

  1. Grease the bottom and sides of an 8″ to 9″ (22 – 23cm) springform tin.
  2. Crush the biscuits into crumbs.  I normally whizz them up in my food processor, but not being in my own kitchen, I gave them a good bash in a zip lock with a bottle of wine! Improvisation at its best.
  3. In a saucepan over a low heat, put the golden syrup and butter and leave to gently melt.
  4. Once the butter and golden syrup have melted, give them a quick stir to combine it all and in a bowl put the crushed biscuits, the melted butter mixture and 3tbsp of the Horlicks.  Stir until it’s all combined and resembles damp sand.  Quickly add in the popping candy, if adding it, and press down firmly into the springform tin.  Cover with clingfilm and put in the fridge to set.
  5. Melt the milk chocolate and white chocolate in separate bowls over saucepans of simmering water.
  6. Divide the cream cheese, double cream and sour cream evenly between the two bowls of melted chocolate.  In the milk chocolate one, add the remaining 4tbsp of Horlicks.
  7. Using an electric whisk, beat both sets of mixtures until they’re smooth and lump free.
  8. Pour the milk chocolate mixture evenly over the biscuit base.  Clean up any splashes.
  9. Carefully spoon the white chocolate mix on the top of the milk chocolate one.
  10. Pop in the fridge and after about an hour decorate with Maltesers and put back in the fridge for another 4 hours.

Domestic Princess tips:

  1. Bangaloreans, you can find malted milk biscuits in the Waitrose section at Hypercity.  If they’re out of stock, just use regular digestive biscuits and add 2 extra tablespoons of Horlicks.
  2. For a more Christmassy look, use white chocolate Maltesers.
  3. If you can’t find Maltesers, grate some chocolate and mix with some Horlicks powder and sprinkle evenly over the top.

Children will love the popping candy element of this pudding!

And the best bit of this cheesecake, you can make it a few days ahead and just keep it covered in clingfilm in the fridge.

I hope all your Christmas preparations are coming along nicely.  I have to confess, I have never been this disorganised!  So on that note, I’m off to play catch-up.

With much love
The Domestic Princess
xoxo

Salted Caramel & Nutella Fudge Squares

Well, I am pleased to say that normal service has been resumed and I’m back with a truly decadent sweet treat, involving chocolate of course!  And not just chocolate, but chocolate and Nutella!  I’m sure it’ll come as no surprise that I ADORE Nutella.  I love it on toast, on crusty french bread, in pancakes, straight from the jar off the spoon!  I just really enjoy it!  I used to love when we used to go on holiday to France or Italy, as there would be the small little packets in bowls at breakfast, and I would sneak a couple to eat later on the beach!  I wasn’t alone in doing this was I?!

I feel quite guilty that I haven’t shared this divine recipe before now, so for that, I apologise. Now, you might be wondering where my photo of this glorious recipe is?  Well, if you scroll down you’ll see it…..not pretty huh?  So, it’s time to fess up….this was my second (!) attempt at making this for the purpose of taking a picture for the blog.  You see, the first time, I took my eye off the (soft) ball and ended up with a salted caramel layer that would crack the hardest of teeth (still delicious, but definitely a workout for the jaws!).  So, on my second attempt, I was soooo worried about making it too hard again, that I didn’t boil the caramel for long enough, so as you can see from the picture, it’s on the soft side.  I can assure you though, that it’s still delicious.

Makes around 25 small squares 

Ingredients

  • 200g Digestive biscuits or Graham Crackers
  • 70g unsalted butter
  • 60g golden syrup or corn syrup
  • 250g caster (superfine) sugar
  • 2tbsp water
  • 1tsp vanilla extract
  • 150ml double (heavy) cream
  • 1 1/4tsp of sea salt
  • 40g 70% cocoa dark chocolate, chopped
  • 175g milk chocolate, chopped
  • 200g Nutella

Method

  1. Crush the biscuits, either by bashing them in a zip lock with a rolling pin (very therapeutic if you have pent up anger/frustration!), or as I do, whizz them in the food processor.
  2. In a small saucepan melt the butter and 30g of the syrup.
  3. Mix the butter and syrup mixture with the biscuits until it resembles damp sand.
  4. Pat the biscuit mixture firmly into a tin (I use a 20cm/8 inch one) and put in the fridge to firm up.
  5. Put the cream and salt in a saucepan and bring to just below boiling point.  Set aside.
  6. In a heavy-based saucepan, put the sugar and water and give a good stir.  Turn on the hob to a medium heat and let the sugar dissolve in the water and start to boil.
  7. Once the sugar has dissolved, pour in the rest of the syrup and if using a sugar thermometer let the temperature rise to around 238/240F.  If you’re not using a sugar thermometer, then put a bowl of very cold water next to the stove and after around 18 minutes, drop a small amount of the caramel mixture in.  Put your hand in and try to form a ball with it. If you can bring it out and it stays whole, then it’s ready.  If not, carry on boiling until it reaches a ball stage.  N.B.  Please be VERY careful making the caramel.  Sugar burns are horrible. 
  8. Once the sugar mixture has reached the correct temperature, take off the heat and whisk in the salted cream and vanilla.  Be careful, adding these in will cause the sugar mixture to bubble up.
  9. Once the caramel is ready, take the biscuit base out of the fridge, pour the caramel over in an even layer and pop back in the fridge for 2 hours to set.
  10. Once the caramel has set, it’s time to make the chocolate layer!  In a glass bowl over a saucepan of boiling water, put the dark and milk chocolate and leave to melt.
  11. After the chocolate has melted, take off the heat and stir in the Nutella until it’s all combined.
  12. Pour over the caramel layer and put in the fridge until set.
  13. Cut into small squares and enjoy.

Domestic Princess tips

  1. If you’re not a fan of salted caramel (why not?!), then just omit the salt from the cream.  If omitting the salt, there’s no need to heat the cream.
  2. As in the Homemade Twix recipe, if you don’t fancy making the caramel layer yourself, then melt 250g of shop-bought caramels/toffees with 1tbsp of cream, 1 1/4tsp of salt and carry on as per step 9.
  3. If you want a more bitter topping, use 100g of dark chocolate and 115g of milk.
  4. And if you’re not keen on Nutella (again, really?!), then add 200g extra of milk and dark chocolate. I’d probably do 120g milk and 80g dark, but this can be altered according to your tastes.
  5. To give the squares some more crunch, stir in 200g roasted and chopped hazelnuts into the caramel before pouring onto the biscuit layer.

salty caramel & nutella fudge squares

I love sweet and salty flavours, so the saltiness of the caramel against the sweetness of the chocolate, and crunch of the biscuit base, is my idea of heaven!

With much gooey, salty caramel and Nutella love
The Domestic Princess
xoxo

Homemade Twix bars

Many things pass me by in life, but the UK National Chocolate Week, isn’t one of them.  So when I found out that this week was National Chocolate Week, I was bubbling over with excitement!  If I were in the UK, I would absolutely be hot-footing it to the Chocolate Unwrapped event that’s happening this weekend in Covent Garden, London.  If you’re a chocolate lover and in London this weekend, why not pop in?

I love a Twix.  I’m not sure if it’s counted as a biscuit or a chocolate bar – but however it’s classified, I know it’s one of my fave bars to devour.  I like nothing better than a challenge. So when somebody was talking about whether you could recreate shop bought chocolate bars – a Twix immediately sprung to mind.  I thought they would be pretty easy to replicate, as they’re just chocolate, shortbread and caramel, and all the ingredients are available in India. Result!  Mine are definitely a LOT bigger than the shop bought ones (I was a bit overzealous with my chocolate dipping!), which can’t be wrong!  However, mine are definitely lacking a certain finesse on the finish – I need to work on that.  They are, however, extremely tasty!

Makes around 20 to 25 fingers, depending on how thick or thin you cut them.

Ingredients

For the shortbread

  • 175g unsalted butter, softened
  • 50g icing sugar
  • 50g caster sugar
  • 200g plain flour
  • 100g cornflour
  • 1tsp vanilla extract
  • Good pinch of salt

For the caramel filling

  • 120g butter
  • 225g brown sugar (I used light soft brown sugar)
  • 200g condensed milk
  • 120ml golden syrup or light corn syrup
  • 1tsp vanilla extract

For the chocolate covering

  • 400g of milk chocolate

Method

To make the shortbread

  1. Pre-heat the oven to 150C.
  2. Cream the butter and caster sugar together until light and fluffy
  3. Add in the vanilla extra and mix in.
  4. Sieve in the icing sugar, plain flour and cornflour and mix until a dough is formed.
  5. Pop in the fridge for 15 minutes.
  6. Using your hands, press the dough into a swiss roll tin (or whatever you have available), until it has filled the tin completely.
  7. Using a fork, prick the surface of the dough, so any steam can escape, leaving you with a crisp shortbread, instead of a soggy one.
  8. Put in the oven for 25 to 30 minutes.  Turn the tray around half way through the cooking process.
  9. When the shortbread is pale, but no longer doughy it’s done.
  10. Leave to cool in the tin for 5 to 10 minutes before moving to a cooling rack.  Leave to cool completely.

To make the caramel

  1. Pour all the ingredients into a heavy-based saucepan.
  2. Over a high heat, bring all the ingredients to a boil until the sugar has dissolved.
  3. Turn the heat down to a medium heat and continue to stir.  There’s a lot of sugar in this pan, so by stirring constantly, you’ll avoid any of it scorching and creating a burnt taste to your caramel.
  4. If you have a sugar thermometer, put it in the pan and when it reaches 234F/112C to 242F/116C, your caramel is done (this is around 20 to 25 minutes).  The higher the temperature the harder/chewier your caramel will be.
  5. If you don’t have a sugar thermometer, put a bowl of very cold water next to the stove and after around 18 minutes, drop a small amount of the caramel mixture in.  Put your hand in and try to form a ball with it.  If you can bring it out and it stays whole, then it’s ready.  If not, carry on boiling until it reaches a ball stage.  N.B.  Please be VERY careful making the caramel.  Sugar burns are horrible. 
  6. When the caramel is ready, pour over the cooled shortbread and pop in the fridge to completely harden.
  7. Once hardened, cut into finger size pieces.  Or smaller if you are feeling virtuous!

To make the chocolate covering

  1. Put the finger sized pieces into the freezer, as this will make dipping/covering them in the chocolate much easier.
  2. Chop the chocolate into small pieces and put two thirds of it into a bowl over a saucepan of simmering water.  Be careful not to get any water in the bowl with the chocolate, as it will seize and you’ll have to start all over again.
  3. Leave the chocolate to melt, occasionally stirring.
  4. Once melted, remove the bowl from the saucepan (be careful it will be hot). Wrap a tea towel around the base and add in the remaining chopped chocolate.
  5. Keep stirring, until all the chocolate is melted.
  6. Put in a confectionary thermometer and wait until the chocolate has cooled to 30C/86F.   It’s now time to finish the bars off!

To make the bars

  1. Remove the fingers from the freezer (if you live in warmer climes, I suggest taking only a few out at a time, as otherwise they’ll soften quite quickly, making the chocolate covering process more difficult) and either dip them in the chocolate placed on a fork, or use a knife (a small butter one would be ideal) to completely cover the finger in chocolate.
  2. Place on baking or greaseproof paper until set.
  3. Store in an airtight container.  If in warmer climes, keep in the ‘fridge.

Domestic Princess tips:

  1. If you don’t fancy making the caramel layer yourself, melt 450g of shop bought caramel or toffee, in a bowl over a saucepan of simmering water, with 1 1/2 tablespoons of double cream.
  2. The purpose of tempering the chocolate is so that it retains its glossy finish and cracks in the same way it did before it was melted.  But, as The Domestic Prince pointed out, shop bought Twix bars don’t really have a glossy finish, so I wouldn’t be stressing too much about tempering.
  3. If tempering the chocolate sounds like too much of a faff, or you don’t have a thermometer, then just melt it and let it cool down for around 15 minutes before dipping the biscuits in.
  4. For a more sophisticated Twix, swap the milk chocolate for 70% cocoa dark chocolate. Tempering this chocolate will be more important.
  5. If your melted chocolate is too thick, add a tablespoon of unflavoured oil.  I’ll definitely be doing this next time.
  6. In the US, they have Twixes with peanut butter, so if you are a peanut butter lover, then replace the caramel layer with a layer of smooth (sweetened) peanut butter. Something like this Skippy one would be perfect.
  7. Bangaloreans, I spied Lyle’s Golden Syrup in Nature’s Basket, Whitefield yesterday.

A BIG thank you to The Domestic Prince for helping me make these last night.  He was instrumental in making the caramel and cutting the shortbread layer.  Some days I shouldn’t be around molten liquids and super sharp knives, and yesterday was one of those days!

These homemade Twixes are easy to make, if not a bit time consuming.  I can promise though, that they are worth every minute of your time and effort.  You will thank me after your first bite!

Any other chocolate bars you’d like me to try and recreate?

With much chocolate love
The Domestic Princess
xoxo

 

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