I love the look of the interior..so moist and chocolatey but studded with nuts! I do have a microwave so if the butter is hard from the fridge I soften it gently in the microwave which means I have flabby arm muscles 🙂. Cream the butter and sugar with an electric mixer. Method. On top of this the butter was rock hard and the house not warm enough to soften it properly, so much arm power was needed. 225g shelled pistachios. JIll – thank you. It goes really grainy and fudgy this way. I am considering making a chocolate cherry and a chocolate raspberry version as well. I made variation to this recipe, using white chocolate and added dried cranberries. Although it's hard to improve on a fabulous recipe, I might just have managed it. Melt the chocolate in a bowl placed over a pan of hot, but not boiling, water. I’m Choclette, a vegetarian home cook and whole food recipe developer. The nuts also added a slight crunch. I make this fudge as holiday and birthday gifts. Put the nuts into a freezer bag and bash them with a … Your description of the cake has literally made me salivate. got to love any cake that sinks gracefully 🙂looks lovely. Last Xmas I made a batch, pressed it into a 20cm circle, cut it into 8 triangles, wrapped each one in cellophane and stuck eyes and a red nose on to make reindeer for small gifts. They never knew how easy and fast to make this. Melt the dark chocolate in a bowl over hot water with the cream and fruit liqueur (I used homemade sea buckthorn liqueur). “Simple” is one of my pet hates in cookery – the number of times a chef cooks something in Saturday Kitchen that requires all 4 hob rings to be used plus the oven, has another chef assisting him and then he says “this is a lovely simple dish”. I have a passion for flavour, cooking with the seasons, baking and chocolate. What a cake! A light and smooth mousse-like cake with a subtle crunch and flavour of pistachios. The TV chef, 60, delighted her 2.2 million followers on Instagram with the food that has been dubbed the "best chocolate cake ever". The texture was mousse like, moist, light and smooth in the mouth – not nearly as dense as it looked. 1 (400g) tin condensed milk. Wow looks so good. 07.10.2013 - » Jubiläums-Blog-Event LVI: Chocolate-Pistachio Cake nach Nigella Lawson | Leicht chaotische Berliner Freestyle-Küche, quer durch Kontinente und Zeitzonen I have made this fudge every year for Christmas since I first saw Nigella make it. Topped with a slightly fruity chocolate ganache. She rocks!! Chocolate Cherry Fudge Ingredients 300g condensed milk 260g dark chocolate (I used G&B Cooks 72% chocolate here) 22g butter 90g dried cherries, chopped a bit smaller Method - Line a 20cm/8" square tin with clingfilm/wrap. What a great looking cake! Tried this recipe today so very easy and makes a huge amount. this chocolate tarte looks just STUNNING & must taste FABULOUS too! Perfect. Melt the white chocolate and mix in the nuts. Stir in the melted chocolate. birthday cake, cake, chocolate cake, dark chocolate, gluten-free, pistachios, pistachios + a few extra to scatter over the top. Once cut, it can be kept in the freezer - no need to thaw just eat straight away. Looks and taste like christmas in a bar. It is difficult to find ready-ground pistachios, so the recipe starts by grinding whole, shelled pistachios in a food processor. Welcome to my award winning blog. I’m great at tinkering with savoury recipes but not sweet baking ones. 30g butter. Bake for 15 minutes at 190℃ (375℉, Gas 5). Nigella has been teaching us about the pleasures of the table since her first book, How to Eat, hit the shelves in 1998. I have not avoided making it since then because I didn't like the recipe, but just because I found shelling the nuts a chore. Sì, certo che mi andava bene; allora tutti a casa sua… It’s made it to day 3 so far! Copyright © 2020 Nigella Lawson, 350 grams dark chocolate (chopped, minimum 70% cocoa solids), 12 ounces bittersweet chocolate (chopped, minimum 70% cocoa solids). 6th February 2011 by Choclette Filed Under: Gluten Free, Large Cakes. 1 / 1. It has a delightful light and smooth mousse-like texture and is … Nigella Lawson is back with her brand new series Cook, Eat, Repeat on BBC Two and BBC iplayer.. I was quite happy with this one – it did it perfectly. Put the chopped chocolate, condensed milk, butter and salt in a heavy-based pan on a low heat, and stir to melt. Janice – thank you. Well, not so much a confession but a disclaimer. Thank you {% member.data['first-name'] %}.Your comment has been submitted. Notify me of follow-up comments by email. I also used unrefined granulated sugar rather than caster, as that’s what I had in the cupboard. Have you ever baked anything to showcase the sea buckthorn flavour? Gosh that is gorgeous. Required fields are marked *. I only have one Nigella book, but its a good one, How to be a Domestic Goddess. Jan 26, 2012 - National scale with a local approach, Nexstar Digital businesses provide digital media solutions to local and national brands, advertisers, and publishers. Built by Embark. Sometimes it’s good to celebrate, even when there’s nothing specific going on. Freerangegirl – thank you, good to know I can manage elegent occasionally – it’s not my forte! X. Mmm yummy that looks fantastic! And your description has my mouth watering too ;0)Can’t go far wrong when pistachio and chocolate gets used in the same sentance. Whisk the egg whites with a pinch of salt in a separate bowl until stiff. As I lack a suitable food processor, I had to follow a different method to Nigella even before I started tinkering with the ingredients. CC – glad it’s not just me being pedantic. I suspect orange blossom water would have been completely drowned out by the rich chocolate. 3. The cake had risen amazingly high when I took it out of the oven but like a soufflé, it quickly sank. I’m surprised you think sea buckthorn would be a more subtle flavour than orange flower water, but I guess in small amounts with other strong flavours it might be. Thanks nigella. 340g 70% dark chocolate, chopped or 340g milk chocolate, chopped. Add the nuts to the melted chocolate and sweetened condensed milk and stir well to mix. I added a scant 1/4 tsp of sea salt flakes to the still hot fudge mix and just as the fudge was cool enough to put into the fridge, I scrunched a light dusting of sea salt flakes over the top....Joygasm! It’s a good book isn’t it? dont you have to use flour for this recipe. I wanted to give you the Stylish Blogger Award. Tip the biscuit imx into the bottom of an 8″/20cm Deep Springform Tin and press down firmly – Leave to the side! By Heather Barron. However, what I did have were some pistachios whose sell by date was fast approaching – the deal was sealed! 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