FERRERO ROCHER COOKIES RECIPES
FERRERO ROCHER CUPCAKES RECIPE - OLIVEMAGAZINE.COM
Combine chocolate and hazelnut in these grown-up cupcakes – each one contains a whole Ferrero Rocher inside the sponge, and they're topped with silky Nutella buttercream
Provided by Anna Glover
Total Time 40 minutes
Yield Makes 12
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/fan 160C/gas 4 and line a 12-hole muffin or cupcake tin with paper cases.
- Beat together the butter and sugar until pale and creamy using an electric whisk. Whisk in the eggs, followed by the flour, cocoa and enough milk to make the batter just droppable – it should reluctantly drop off a spoon. Divide the batter between the cases so they're about two-thirds full. Unwrap the Ferrero Rochers and push one into the middle of each case. Use a small spatula or teaspoon to cover the chocolates in the batter so they’re completely encased. Bake for 15-20 minutes or until well-risen. Cool completely on a wire rack.
- Beat together the butter, chocolate spread and icing sugar with a pinch of salt until smooth and creamy using an electric whisk. Add 1 tbsp of just-boiled water to loosen the icing, if needed. Spoon the icing into a piping bag fitted with a star nozzle.
- Pipe the icing over the tops of the cooled cakes in a swirl, then decorate each one with a whole Ferrero Rocher, chopped hazelnuts, whole blanched hazelnuts or chunks of chopped Ferrero Rocher, if you like.
Nutrition Facts : Calories 538 calories, FatContent 32.4 grams fat, SaturatedFatContent 15.7 grams saturated fat, CarbohydrateContent 55 grams carbohydrates, SugarContent 44 grams sugar, FiberContent 1.1 grams fiber, ProteinContent 6.1 grams protein, SodiumContent 0.5 milligram of sodium
TIA MARIA CHEESECAKE RECIPE - BBC GOOD FOOD
Perfect for a special occasion, this American style dessert really has the wow-factor
Provided by Sara Buenfeld
Categories Afternoon tea, Dessert, Dinner, Treat
Total Time 1 hours 5 minutes
Cook Time 35 minutes
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 180C/fan 160C/gas 4. Line the base of a 25cm springform tin with baking parchment. Blend butter and biscuit crumbs. Press onto the base of the tin, bake for 10 mins, then cool.
- Increase the oven temperature to 240C/fan 200C/gas 9. Beat the cheese and sugar with an electric whisk until smooth, then whisk in the flour, vanilla, 2 tbsp Tia Maria, eggs and 285ml soured cream.
- Grease sides of the cake tin with butter. Pour in the mixture and smooth. Bake for 10 mins, then turn oven down to 110C/fan 90C/ gas ¼ for 25 mins. Turn off the oven, then open the door and leave to cool inside the oven for 2 hrs. Don’t worry if it cracks a little.
- Mix 142ml soured cream and Tia Maria, then smooth on top of the cheesecake. Chill.
Nutrition Facts : Calories 410 calories, FatContent 29 grams fat, SaturatedFatContent 17 grams saturated fat, CarbohydrateContent 32 grams carbohydrates, SugarContent 24 grams sugar, FiberContent 1 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.89 milligram of sodium
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Perfect for a special occasion, this American style dessert really has the wow-factor
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Category Afternoon tea, Dessert, Dinner, Treat
Cuisine American
Calories 410 calories per serving
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