Ingredients
• 125g/4½oz butter, softened
• 175g/6oz caster sugar
• 2 free-range eggs
• 200g/7oz self raising flour
• 2 tbsp cocoa powder
• 100ml/3½fl oz milk
• 100g/3½oz dark 70% cocoa solids chocolate, melted
For the chocolate icing
• 50g dark chocolate, chopped
• 3 tbsp double cream
To decorate
• giant chocolate buttons
• crisp-coated chocolates (such as Smarties or M&Ms)
• mini pretzels
• black writing icing
• mini marshmallows, sliced
Preparation method
1. Preheat the oven to 170C/325F/Gas 3. Line a 12-hole muffin tray with paper cases.
2. Beat the butter and sugar together until light and creamy. Gradually beat in the eggs until well combined. Sift in the flour and cocoa powder and mix until combined. Fold in the milk, and melted chocolate.
3. Spoon the mixture into the muffin cases and bake for 20-25 minutes, or until well risen and lightly firm to the touch. Remove the cakes from the tin and set aside to cool on a cooling rack.
4. For the icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate has melted. Whisk the mixture until smooth and set aside to cool slightly.
5. To decorate the cupcakes, spread the icing over the top of the cupcakes. Spoon the remaining icing into an icing bag fitted with a small nozzle.
6. Press a chocolate button onto the cake as a nose, Then stick a crisp-coated chocolate on top using a little icing. Stick on two slices of marshmallows as the eyes, and use the black writing icing for the pupils. Stick on the pretzels as the ears.
Nutella Cheesecake
Ingredients
• 250 grams digestive biscuits
• 75 grams of soft unsalted butter
• 400 grams of Nutella at room temperature
• 100 grams of toasted and chopped hazelnuts
• 500 grams of cream cheese at room temperature
• 60 grams of icing sugar
Preparation method
1. Break the digestives into the bowl of a processor, add the butter and a 15ml tablespoon of Nutella, and blitz until it starts to clump. Add 25g of the hazelnuts and continue to pulse until you have a damp, sandy mixture.
2. Tip into a 23cm round springform or suitable container and press into the base either using your hands or the back of a spoon. Place in the fridge to chill.
3. Beat the cream cheese and icing sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.
4. Take the springform/container out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the remaining 75g of chopped hazelnuts on top to cover and place the tin in the fridge for at least four hours or overnight. Serve straight from the fridge for best results.
By Rebecca Knightsbridge
