The chic traveller♥♥♥

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at 2!

smilingfork:

Ferrero Rocher® White & Dark Cake

Difficulty: ★★★★☆ (Hard)

Yield: 12

Ingredients:

Cake

175 g (6 ounces) butter, softened, plus extra for greasing

100 g (4 ounces) white chocolate, coarsely chopped

100 g (4 ounces) dark chocolate (70% cocoa), coarsely chopped

3 eggs

100 ml (3 1/2 ounces) whole milk

175 g (6 ounces) caster (superfine) sugar

1 teaspoon baking powder, sifted

200 g (8 ounces) self-rising flour, sifted

2 tablespoons very strong coffee

1 teaspoon vanilla extract

Ganache

285 ml (9.6 ounces) heavy cream (35%)

200 g (8 ounces) dark chocolate (70% cocoa), coarsely chopped

1 tablespoon Frangelico® (optional)

Decoration

50 g white chocolate, melted

5 – 6 Ferrero Garden®

5 – 6 Ferrero Rondnoir®

Preparations:

Cake

Heat oven to 160° C (325° F). Butter and line with non-stick baking paper, 2 X 20 cm (8 inch) round baking tins; set aside.

Place the white chocolate in a heatproof bowl, set over a saucepan of just simmering water, and stir with a spatula until melted and smooth, set aside. Repeat with the dark chocolate.

In the bowl of a stand mixer fitted with the paddle attachment at medium speed, mix together the butter, eggs, milk, caster sugar, baking powder and flour and beat until creamy.

Divide the batter into two separate bowls.

Add the coffee to the melted dark chocolate and stir to combine. Add the vanilla to the white chocolate and stir to combine.

Add the dark chocolate mixture to one of the bowls of batter and stir to combine. Pour the batter into one of the prepared baking tins.

Add the white chocolate mixture to the remaining bowl of batter and stir to combine. Pour the batter into the remaining baking tin.

Bake for 20 to 25 minutes or until a cake tester inserted in the centre of the cake comes out clean.

Ganache

Place the chocolate in a medium-sized, heatproof bowl.

Bring the cream just to a boil in a small saucepan set over low-medium heat.

Pour the cream over the chocolate and let stand, without stirring for 5 minutes or until the chocolate begins to melt.

Using a medium-size spatula, gently stir the chocolate and cream until completely combined; begin stirring near the centre and slowly work your way toward the edge of the bowl, pulling in as much as possible, until the mixture is smooth.

Add the Frangelico® (if using) and stir to combine.

Let stand until cool and thickened.

Decorating

Using a large bread knife, slice the cooled cakes in half horizontally.

Transfer one of the dark chocolate cake layers to a plate (cut side up). Using an offset spatula spread a layer of the dark chocolate ganache on top of the cake. Lay one of the white chocolate cake layers on top of the dark chocolate ganache (press down gently) and spread a layer of dark chocolate ganache. Repeat with another layer of dark chocolate cake and dark chocolate ganache. Place the final layer of white chocolate cake, cut side down (press down gently). Frost the top and sides of the cake with the remaining dark chocolate ganache.

Spoon the melted white chocolate into a piping bag fitted with a fine nozzle (or use a sandwich bag and snip off the end instead). Pipe the white chocolate in a zigzag motion over the cake.

To finish the cake, garnish with Ferrero Garden® and Ferrero Rondnoir®.

Slice and serve.

latimes:

Today is March 14, or Pi Day! Which means that according to T-Rex, you can eat pie at 1:59 p.m. (or just wait for Pi Approximation Day on July 22).

Photo credit: Kirk McKoy / Los Angeles Times

delishytown:

Corned Beef, Kale and Carrot Hash

If you make corned beef and cabbage for St. Patricks day, maybe use the leftovers for corned beef hash and eggs. It’s easy, delicious, and with the addition of carrots and kale, much healthier than the kind you might get at the diner.

Cut up 1 small onion or shallot and saute in a bit of olive oil. Add some of the leftover cooked potatoes and carrots from your corned beef dinner, a few slices of the cooked corned beef, diced, a sprinkle of smoked paprika, and some celery salt. Saute until the potatoes start to turn crisp and then add some chopped kale. If you want the potatoes really crispy, add a few tiny slices of butter. Try not to flip them around a lot, let them sit in the pan for a few minutes on medium low heat so the bottom gets nice and crispy.

Salt and pepper to taste. Serve with an over easy egg, some rye toast and fresh fruit. YUM!

p.s. You can also do this with corned beef you buy at the deli counter. Just chop it up and cook with leftover cooked potatoes and shallots or onion.

yummybites:

A shot of my plate from The Salt Lick in Driftwood, TX. What a glorious Thursday night dinner, on a ranch amidst happy, easy going Austin friends, Fat Tire beer, and live music outside under the big trees. What you see here is some brisket, ribs, cole slaw, potato salad, and baked beans. Tomorrow, more yummy TX eats and my own baby back ribs and jalapeno cornbread recipe!

simplerecipes:

Tiramisu

3 egg yolks
1/2 cup and 2 tablespoons white sugar
1/2 cup and 2 tablespoons mascarpone cheese
3/4 cup and 2 tablespoons heavy whipping cream
1 (12oz) package ladyfingers
1/3 cup coffee-flavored liqueur, or strong coffee
1 tablespoon unsweetened cocoa powder, for dusting
1 (1oz) square semisweet chocolate

Combine egg yolks and sugar in the top of a double boiler. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored. Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside. Line the bottom and sides of a large glass dish with the ladyfingers. Brush with coffee liqueur or strong coffee. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee and filling layers. Garnish with sifted cocoa powder and/or shaved chocolate. Refrigerate several hours or overnight.

via The Comfort of Cooking

The chic traveller♥♥♥

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Ferrero Rocher® White & Dark Cake