Vegetarian Cook Book for Home Ec Ty

Vegetarian Cook Book

Home Baking

Gooey Chocolate and Hazelnut Cupcakes

Ingredients:

For the cupcakes: For the frosting:

75g milk chocolate, chopped 100g milk chocolate, chopped

100g unsalted butter 100ml double cream

100g caster sugar 2tbsp nutella

2 eggs 25g blanched hazelnuts, chopped

25g whole blanched hazelnuts, ground

100g self-raising flour

100g nutella

Method:

* Preheat the oven to 180’C. Line a 12 hole muffin tin with paper cases. 

* Melt the chocolate in a heatproof bowl set over a saucepan of simmering water or in the microwave, then leave to cool.

* Beat the butter and sugar together in a bowl until pale and fluffy, then beat in the eggs, one at a time. Stir in the ground hazelnuts, then sift the flour into the mixture and fold in. Stir in the melted chocolate

* Drop ½ heaped tbsp of the mixture into each paper case, then flatten and make an indentation in the centre of each dollop of mixture using the back of a teaspoon. Drop a generous dollop of nutella into the centre of each one, the top with the remaining cake mixture. Bake in the preheated oven for about 18 minutes until risen and the top of a cake springs back when gently pressed. Transfer to a wire rack and leave to cool.

* To make the frosting, put the chocolate in a heatproof bowl. Heat the cream in a saucepan until almost boiling, then pour over the chocolate and leave to stand for 5 minutes. Stir until smooth and creamy, then stir in the nutella. Leave to cool for about 30 minutes until thick and glossy.

* Spread the frosting over the cakes and arrange a few nuts in the centre of each one. The cupcakes will keep in an airtight container in the fridge for 2 days.

Chocolate Biscuit Cake

Ingredients:

275g / 10oz Butter

150ml / 1/4 pt Golden Syrup

225g / 8oz Good Quality Chocolate

1/2 x 400g Packet of Digestive Biscuits (roughly crushed)

1/2 x 400g Packet of Rich Tea Biscuits (roughly crushed)

125g/4oz Shamrock Nuts...