Baking Heaven April 2020

Recipe by AO Life (www.ao.com/life)

Recipe by AO Life (www.ao.com/life)

8 baking heaven APRIL WWW.FOODHEAVENMAG.COM

Creme Egg chocolate

ice cream

SERVES 6-8

600ml (20fl oz) double cream

300ml (10fl oz) whole milk

130g (4oz) sugar

2 tbsp cocoa powder

1 tsp vanilla paste

260g (9oz) milk chocolate, melted

4 large Cadbury Creme Eggs,

chopped into small cubes

6 Fill a large bowl with ice and a little

water. Place a smaller bowl over the ice

and strain the chocolate mixture into it.

7 Stir until the chocolate mixture cools a

little, then leave to cool completely. You

can also chill it in the fridge overnight.

8 Turn the ice cream machine on, then

carefully pour the chocolate mixture into

the freezer bowl. Leave the ice cream to

churn for 30 minutes.

9 Remove the cover and paddle, then

transfer the ice cream to a large chilled

bowl, layering it with the chopped

Creme Egg pieces.

10 Place a piece of clingfilm directly

over the ice cream and chill until firm,

ideally overnight.

11 Serve the Creme Egg chocolate ice

cream in large bowls, layering it with

mini brownie bites.

12 Top with the whipped cream,

chocolate sprinkles, mini Creme Eggs

and chocolate sauce.

Nutella-stufed jumbo

chocolate muins

MAKES 6 LARGE MUFFINS

75g (2¾oz) dark chocolate,

chopped

50g (1¾oz) Nutella

175g (6oz) self-raising flour

½ tbsp baking powder

1 Preheat the oven to 180°C/Gas Mark

4. Spray a 6-hole silicone muffin tin with
   cake release or grease with a little butter.
   2 Put the chopped chocolate and
   Nutella in a bowl and microwave for
   two or three 20-second bursts, stirring
   in between, until melted and smooth.
   3 Sift the flour, baking powder and salt
   into a large bowl.
   4 In a separate bowl, vigorously whisk
   the eggs, oil, milk, vanilla and sugar
   using a balloon whisk or hand mixer.
   5 Add the melted chocolate and
   Nutella, then stir until combined.
   6 Pour the wet ingredients into the dry,
   then stir to combine, without
   overmixing. Fold in the chocolate chips.
   7 Half-fill the muffin holes with the
   batter, then add a heaped tsp of Nutella
   in each and cover with more batter.
   8 Bake for 20-25 minutes, until the
   muffins are well risen and firm on top.
   9 Leave to cool in the tin for 5 minutes,
   then turn out.
   10 Serve while still warm from the
   oven, or reheat in a microwave for a
   few seconds before serving.

¼ tsp salt

25g (1oz) cocoa powder

50g (1¾oz) sugar

2 large free-range eggs

1 tsp vanilla extract

75ml (2¾fl oz) vegetable oil

60ml (2fl oz) whole milk

75g (2¾oz) milk chocolate chips

6 heaped tsp Nutella, for the filling

To decorate

whipped cream

brownie bites

chocolate sprinkles

Cadbury Mini Creme Eggs

chocolate sauce

1 Wrap the bowl of an ice cream

machine in a plastic bag and place in the

freezer overnight to chill. Keep the bowl

level and ideally place near the back of

the freezer.

2 Put the double cream, whole milk,

sugar, cocoa powder and vanilla paste in

a saucepan.

3 Heat gently, stirring continuously, until

the sugar is dissolved. Bring to a

simmer for 2 minutes.

4 Add a ladleful of the hot milk into the

melted chocolate and stir to combine.

5 Gradually add a little more of the hot

milk and stir again. Pour over the

remaining hot milk and stir until smooth.

Strictly for chocolate

& Nutella lovers!