chocolate

Mini chocolate bundt cakes with Nutella ganache

Mini chocolate bundt cakes with Nutella ganache

These little bundts are super adorable, rich, nutty and mega chocolaty! Baby bundts are only small so they cook super quickly, look super cute and the portion size is perfect for such a rich chocolate cake!
Nuttella ganache, explains itself really !!

 

200grams butter

200grams dark chocolate

½ cup brown sugar

½ cup white sugar

1tsp vanilla

3/4 C plain flour (sifted)

4Tb cocoa powder

4Tb white chocolate bits

Nutella Ganache

3/4C Nutella

1Cup cream

½ cup milk chocolate

chocolate bundt with nutella ganachePreheat combination steam oven to 180C quarter steam and heat. Spray 12 mini bundt tins with oil. If you do not have a combination steam oven bake at 180C fan forced.

  1. Place butter, sugar and chocolate into a small saucepan heat on low and allow to melt, stir, set aside.
  2. In a small bowl, mix eggs and vanilla, add melted butter mixture and stir to combine. Add flour and cocoa stir to combine.
  3. Fill bundt pans with the brownie mixture, leaving 1cm between the top of the pan. Sprinkle each bundt with a couple of white chocolate bits.
  4. Bake for 12-14minutes.
  5. Ganache: Place the cream into a small saucepan, heat on low until warm, remove from heat add Nutella and chocolate stir until dissolved. Set aside to cool. The ganache will go very hard as cooled you can always pipe when stiff or zap in the microwave to cool down.

To serve:

Invert baby bundts, allow to cool or serve warm dust with icing sugar fill with Nutella ganache!

chocolate bundt with nutella ganache

 

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Best ever one bowl brownies

These delicious fudgy brownies have been made in one bowl. I baked the brownies with a hint of steam. Baking with a little steam keeps your baked goods nice and moist. If you do not own a combination steam oven you can bake these in a standard convection oven at the same temperature, they may require a couple of extra minutes in the oven.

one bowl brownieIngredients:

200g dark chocolate

50grams white chocolate melts

225grams butter

250grams white sugar

1 tsp vanilla

4 eggs

170grams plain flour

6Tb cocoa

1Tb icing sugar

Method:

  1. Preheat the oven to 180°C quarter steam and heat/25% humidity. Grease and line the base of a 20cm square pan. Roughly chop the dark chocolate.
  2. Melt the butter in a bowl in the microwave, add the sugar cocoa and vanilla still until well combined, add the dark chocolate and stir until it is all dissolved.
  3. Add the eggs into the bowl one at a time, stirring well after each addition, add the white chocolate melts. Sift the flour and cocoa into the mixture and mix well.
  4. Pour mixture into lined pan and bake for 20-25 minutes. Leave to cool in the pan, then cut into squares and sprinkle with icing sugar to serve.

Optional: Add 100 grams chopped walnuts, or 50 grams chopped jersey caramels, add these in step 3.

Makes 12 generous pieces

one bowl brownies

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COMBINATION STEAM OVEN JAFFA BUTTERMILK CUPCAKES

JAFFA BUTTERMILK CUPCAKES


I find using Buttermilk keeps my muffins more moist and gives them a little extra tang. The buttermilk is a perfect, slightly acidic, addition to a citrus sweet.


Combination steam oven Jaffa cupcakes

Combination steam oven Jaffa cupcakes

375grams SR flour

165grams caster sugar

1 egg, whisked

1tsp vanilla essence

160grams butter, softened.

180ml Buttermilk

1TB orange zest

1TB orange juice

Ganache

250 grams dark chocolate melts

1/3 cup cream

  1. Heat combination steam oven to 200oC quarter steam and heat/ 25% humidity.
  2. Spray a muffin tin with cooking spray, I used silicone bakeware.
  3. Measure the buttermilk, and stand aside (this will prevent the butter hardening up later).
  4. Cream together, butter, sugar, vanilla and orange zest, add egg and orange juice and stir to combine, alternatively add flour and Buttermilk, mixture should appear slightly lumpy.
  5. Divide mixture evenly into 12 hole muffin tin and bake for 15minutes or until evenly browned.
  6. Whilst cooking prepare ganache, by heating cream and pouring over chocolate until chocolate has melted. If chocolate does not melt completely, oven a gentle heat or double boiler heat until melted.
  7. Once cupcakes are cool to touch, individually dip into ganache and sprinkle with orange zest.

Left over ganache keep well in the refrigerator, can be re-heated and tastes amazing on ice-cream !