Battenberg Cake is a chequered pattern alternately colored pink and yellow sponge cake originating in England, held together with apricot jam and covered with marzipan. Battenberg cake is a true classic for afternoon tea. Variations of this cake appeared ever since. It easier to make than it looks and well worth the effort. Watch and learn how Ella, Home Cooking Adventure, makes her variation of the Battenberg cake with chocolate and almond.
Chocolate Almond Battenberg Cake
Makes about 8 servings
Pecan pie is a beloved Southern dessert and a Thanksgiving fave (no offense, pumpkin!), but we found a way to make it even better — add chocolate, of course. To make this pie, you’ll need semisweet chocolate, eggs, corn syrup, sugar, vanilla extract, salt, pecans, and the pie crust. The result is ooey-gooey and utterly irresistible. Why not start with dessert? Watch and learn how to make this ooey-gooey chocolate pecan pie! The pie filling puffs up during baking but settles as it cools.
4 ounces semisweet chocolate, finely chopped
4 large eggs, lightly beaten
1 1/2 cups light corn syrup
1/2 cup sugar
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 recipe Basic Pie Crust, rolled and fit into a 9-inch pie plate
1 cup pecans
Have you had a Chocolate Salami or as the Italians would say, “salame di cioccolato”? Watch and learn how Ben, from Sorted, makes this super easy no-bake treat! Your guests will think it is a real salami especially when it is dusted with powdered sugar and tied like a proper salami with kitchen or cooking string. Serve straight from the fridge and place it on a wooden board, cut some slices — spreading them out as you would real slices of salami — leave a knife on the board, for people to cut more slices, as they wish.
Makes 12 servings
100 g salted butter
100 g cocoa powder
100 g caster sugar
1 handful pistachios
1 handful desiccated coconut
100 g fruit shortcake biscuits
3 Tablespoons icing sugar