INGREDIENTS
CAKE
60g Butter
125g Dark Chocolate, Chopped30ml (2T) Nutella Chocolate Spread
2 Eggs, whisked
30ml (2T) Sugar
125ml Self Raising Flour
80ml Chopped Hazelnuts
TOPPING
125ml Nutella Chocolate Spread
Extra Topped Hazelnuts
METHOD
CAKE
Grease 18x6cm square microwave dish.
Melt butter and dark chocolate in a glass bowl in the microwave oven for 1min, stirring every 15 seconds.
Beat until smooth.
Add the remaining cake ingredients and mix well.
Pour the batter into a dish and smooth the top.
Put the dish on an upturned saucer in microwave and cook on high for 4 min.
Leave to cool in the dish for 10min then turn out onto a wire rack.
TOPPING
Spread Nutella on the cake.
Decorate with a handful of extra chopped hazelnut.
METHOD
Place the baby marrow into a colander and drain, weighed down with a plate for 20 minutes. Dry well with paper towel. Place the baby marrow in a large mixing bowl and add the Sasko Self Raising Flour. Toss lightly to mix. Beat together the eggs, olive oil and herbs and add to the baby marrow mixture. Mix well then add the cheese and mix lightly. Season well with salt and pepper and pour the mixture into a large well-greased ovenproof dish. Arrange the cherry tomato halves on top and bake at 180°C for 40 – 50 minutes until cooked through.Serves 4 – 6
(Recipe from: I Love Cooking)INGREDIENTS
700 g baby marrow, grated
250 ml (120 g) Sasko Self Raising Flour
5 extra-large eggs
125 ml olive oil1 bunch fresh chives, chopped
125 ml fresh mint, chopped
250 ml cheddar cheese, grated
200 g feta cheese, crumbled
10 – 12 cherry tomatoes, halved
salt and milled black pepper to tasteMETHOD
Place the tennis biscuits in rows at the bottom of your desired dish, ensuring that the bottom of the dish is covered. Place the caramel in a mixing bowl and mix until smooth. In a separate mixing bowl, whisk the cream until stiff peaks form, being careful not to over-whip. Add the whipped cream and 100g of the grated peppermint crisp chocolate to the caramel and combine well. Spread a generous amount of the mixture over the tennis biscuits and spread evenly. Add another layer of tennis biscuits and caramel mixture and continue this process until your dish is full. Sprinkle the remaining peppermint crisp over the top and place in the fridge for 1 hour to set. Serve with a dollop of cream or as desired. Enjoy!!
INGREDIENTS
1 packet tennis biscuit
1 can caramel treat
2 cups cream, fresh
400 grams peppermint crisp
chocolate, grated