Chocolate, Date and Nut Torte

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This cake has been a favourite in my house for a few years now. My mum has made it a number of times and I’m excited to share it with you 🙂 It’s sort of like a meringue cake with lots of chopped up dates, nuts and chocolate chips mixed through it. Very yummy 😛 Enjoy!

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Chocolate, Date and Nut Torte

Adapted from the Delicious ‘Cafe Food 2008’ recipe book.
Ingredients:

6 egg whites
pinch of salt
1 cup caster sugar
250g pitted dates, roughly chopped
320g raw nuts (I used hazelnuts, almonds and pistachios), roughly chopped
230g dark chocolate chips
Method:

Preheat the oven to 170°  C. Grease and line the base and sides of a 23cm springform tin.

Whisk the egg whites and salt using an electric mixer on high speed until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, with the mixer still running. Continue to whisk until the sugar dissolves and stiff peaks form.

Place the dates and nuts in a food processor and pulse to break down a little. Then add the chocolate chips and pulse mixture until it resembles course breadcrumbs.

Transfer the date mixture to a large bowl. Mix in a little of the meringue mixture to loosen, then gently fold in the remaining meringue. Spread mixture evenly into springform tin and smooth surface. Bake for 1 hour 20 minutes, or until the torte is firm on the outside and slightly moist in the centre. Cool in pan.

Remove torte from pan. Drizzle with melted chocolate and sprinkle with chocolate chips if desired.

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Caramel Coffee Hazelnut Slice

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This slice I have made has a combination of some of my favourite ingredients! A thick, chewy caramel made with sweetened condensed milk, espresso coffee and roasted hazelnuts! Delicious! Please, please, please make this! You will love it 🙂

This recipe is great. I have tried many different caramel slice recipes and I finally found one I was happy with and this was the winner, adapted from the Delicious Sweet recipe book. And the coffee and hazelnuts make it even better! I absolutely love baking things with caramel so expect more to come! I’m thinking something with a salted caramel element will be coming up soon… Enjoy the slice!

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Caramel Coffee Hazelnut Slice

Adapted from the Delicious Sweet recipe book.

Ingredients:
395g can sweetened condensed milk
1/3 firmly packed cup brown sugar
50g unsalted butter
30ml espresso coffee, or 1 tsp instant coffee dissolved in 30ml boiling water
1 cup hazelnuts
200g dark chocolate

For the base
1 +    3/4 cups plain flour
1 tsp baking powder
1/3 firmly packed cup brown sugar
150g unsalted butter
60 ml expresso coffee, or 2 tsp instant coffee dissolved in 60 ml boiling water

Method

Preheat the oven the 180°C. Grease an 18cm x 26cm slice tin and line with baking paper.

For the base, sift the flour and baking powder into a bowl and stir in the sugar. Melt the butter and mix into dry ingredients along with the coffee. Press mixture into tin and bake for 20 minutes. Remove from oven and allow to cool slightly.

Meanwhile prepare the toppings. Place the hazelnuts on a tray and roast in the oven for 10 minutes. Remove from oven and cool slightly before placing them in a tea towel and rubbing the skins off the nuts. Roughly chop and set aside.

Place the condensed milk, sugar, butter and coffee in a pan over low heat and continuously stir for about 10 minutes until thickened.

When base is ready, sprinkle over the hazelnuts then spread over the caramel filling. Bake for 10 minutes or until the filling starts to bubble around the edges. Cool completely.

Place the chocolate in a heatproof bowl over a pan of simmering water (don’t let the bowl touch the water) until melted. Pour chocolate over the caramel filling and spread to an even thickness. Allow chocolate to set completely before cutting into squares.
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Welcome to Melly’s Baking with a Pecan and Chocolate Tart

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Hi there!

Welcome to Melly’s Baking 🙂
My name is Mel. I absolutely love baking and I am a pastry chef in training. I am currently at culinary school completing a certificate IV in Patisserie. I also work at a gorgeous cupcake shop where we bake and ice the cupcakes fresh everyday.
I’ve created this blog as a way of sharing my passion for baking with others. I’m constantly trying new things and I want to use this blog to share everything I bake and all the new things I try out. I hope to become better with creating new recipes myself and have play around with the photography of my baked goods. Please be patient with me! I’m super excited to share my baking journey with you 🙂
So one of my first quests, is to find the perfect sweet short crust pastry recipe. So for each tart/pie recipe I post, I plan on posting a variation of the pastry recipe until I find my favourite!
For my very first post, I’ve decided to share a Pecan and Chocolate tart with you. It has been made a few times now for different events and I love it! The combination of chocolate, pecans and golden syrup in the filling is simply delicious. And this pastry is yummy and crumbly and great with the hint of pecans in it.  Enjoy 🙂
Mel xx

 

Pecan and Chocolate Tart

Adapted from the Delicious Sweet recipe book.

Ingredients
For the pastry:
25 g pecans
225g plain flour
110g butter, cubed and cold
110g icing sugar, sifted
1 egg

For the filling:
50g butter, softened
125g brown sugar
150ml golden syrup
3 eggs
1 tsp vanilla extract
100g dark chocolate
200g pecan nuts, chopped
Icing sugar for dusting

Method
For the pastry, place the pecans in a food processor and process to fine crumbs. Then combine the flour, sugar and butter in with the pecans until the mixture resembles fine breadcrumbs. Add the egg and combine until the mixture comes together and forms a ball. Form into a disc, enclose in plastic wrap and chill for 30 minutes in the fridge.

Grease  a 23 cm loose-bottomed tart pan. Roll out the pastry between 2 pieces of baking paper, large enough to fit the tart pan. Press into pan and refridgerate for another 30 minutes. If you have some leftover pastry which is what happened to me, you can make some smaller tarts as well. This can happen if your tart pan is quite shallow.

Preheat the oven to 180°C. Line the chilled pastry with baking paper, then fill with pie-weights or uncooked rice and blind-bake for 10 minutes. Remove paper and weights, then return to the oven for a further 5 minutes until golden.

While the tart case is in the oven, prepare the filling. For this, place the butter, sugar and golden syrup in a bowl and beat until smooth. Add the egg, vanilla, chocolate and pecan nuts and combine. Pour into the tart case and bake for 30 minutes or until set. The smaller tarts will take less time to bake. Mine took 15 minutes. Set aside to cool.

Dust with icing sugar and serve at room temperature with cream if desired. Enjoy 🙂

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