ESPRESSO MARTINI MIXER RECIPES

Steps:

• Preheat the oven to 120°C/250°F/gas ¾. Snap the chocolate and melt in a heatproof bowl with 225g of the butter and a pinch of sea salt over a pan of gently simmering water until smooth and glossy, stirring occasionally. Whisk the eggs and sugar in a freestanding mixer on a high speed until light, fluffy and tripled in size. Grease a 25cm round cake tin all over with the remaining butter and line the base with greaseproof paper. Remove the chocolate from the heat, leave to stand for a couple of minutes, then pour it into the egg mixture. Whisk on a medium speed to combine, then pour into the lined tin. Give a few taps on the work surface to bring the air bubbles to the surface, then place the tin into a shallow roasting tray. Place the tray in the oven, then carefully pour enough boiling kettle water into the tray to come halfway up the side of the cake tin. Gently slide the shelf back in and bake for 35 to 40 minutes, or until set but with a slight wobble. Squeeze the clementine juice through a sieve into a small pan and simmer over a low heat for 20 minutes, or until syrupy enough to coat the back of a spoon. Carefully pour it into a bowl and leave to cool. Remove the torte from the oven and leave to cool in the water-filled tin for 1 hour. Gently loosen the edges with a butter knife, then carefully turn it out onto a serving board and peel off the paper. Slice and serve with a drizzle of clementine syrup.

Steps:

• Preheat the oven to 180ºC (160º fan). Grease and line two 20cm round springform cake tins.
• In a large bowl whisk together the melted butter, oil and water. In another bowl combine the flour, both sugars, cocoa powder, baking powder, bicarbonate of soda and salt. In a large jug whisk together the eggs, sour cream and vanilla.
• Add the dry mixture to the bowl with the melted butter mixture. Mix together until evenly combined then stir through the wet mixture (you can do this by hand or with a handheld electric mixer). Finally, fold the hazelnuts through and divide the mixture between the cake tins. Smooth to level the mixture and bake for 50-55 minutes, until risen and a skewer inserted into the middle comes out clean. Set aside to cool completely.
• To make the frosting, add all the ingredients into a large mixing bowl and beat together using a hand held electric mixer or a freestanding mixer until well combined and smooth, about 5-6 minutes.
• To assemble the cake, trim the surface of the cake to level it. Place one cake on the plate or cake stand you want to present it on. Spread about one-quarter of the frosting on the top of the cake and spread to level using a palette knife then top with the other cake. Using the palette knife, spread about half of the frosting around the sides of the cake, smoothing as you go. Spread the remaining frosting over the top, smoothing to level it. Taking a small handful of hazelnuts at a time, press them into the bottom quarter of the frosting to create a rim until a circle around the whole bottom quarter is covered in hazelnuts. Top the cake with the Ferrero Rocher.