It's utterly delicious and a perfect alternative to Christmas pudding! Remove from the heat and add the chocolate, stirring until it is melted. Sep 14, 2017 - Mary Berry and Paul Hollywood make a delicious sugar free carrot cake using agave syrup and maple syrup as sweeteners on The Great British Bake Off Masterclass 2015. Carefully fold half the flour into the egg mixture, ⦠Cut a score mark 2.5cm/1in in along one of the longer edges. 1. Mocha & hazelnut cake 12 ratings 4.4 out of 5 star rating Combine the holy trinity of chocolate, coffee and hazelnut for a blissfully indulgent cake. Butter and flour three 9-inch cake pans. Heat the apricot jam in a pan, then pass through a sieve into a small bowl. Sift the flours together into a bowl. Uncurl the cold Swiss roll and remove the paper. Decorated with chopped nuts and coffee buttercream these individual cakes are packed with flavour. Leave to set. Spread the whipped cream on top, and re-roll tightly. I adapted Mary Berryâs recipe for the basic sponge, but I have added chocolate to the sponge mixture. Heat very gently until the sugar has dissolved. Including stunning cakes, lavish desserts and tasty tea-time treats. Put the chocolate icing into a piping bag fitted with a star nozzle. Roll with the paper inside and sit the roll on top of its outside edge to cool completely. Spoon into a piping bag fitted with a number 7 star nozzle. It's one of those treats that's loved by kids and adults alike. Pipe long thick lines along the cake, covering the cake completely so it looks like the bark of a tree. Add boiling water to roasting pan to come halfway up side of springform pan. A masterclass in how to turn a simple genoise sponge into something really special. For the Technical Bake, bakers must duplicate Mary Berryâs classic cherry cake, to Berryâs exacting standard. Grease two 20cm (8in) loose-bottomed deep sandwich tins and line the base of each tin with baking parchment. Leave until cool, but still liquid. Dust with icing sugar and garnish with fresh holly or a little robin to serve. To make the coffee icing, measure the butter into a small pan and gently heat until the butter is melted. Add the sour cream, water, veggie oil, buttermilk, and eggs into a large bowl and whisk together. Set aside to thicken. Carefully fold half the flour into the egg mixture, then gently pour half the cooled butter around the edge of the mixture and fold in. The perfect coffee cake recipe. The cake will keep in the fridge for a couple of days, although the caramel on the caramelised nuts will soften after about a day (but they still taste great! Cut a quarter of the cake off from the end on the diagonal. Brush the sides of the cakes with apricot jam and press the chopped almonds around the sides. Never fear, Mary Berry is here, with her super simple apricot and brandy last-minute Christmas cake. All you need is 24 hours to soak the fruit. Cool in the tin for about 5 minutes before turning out onto a wire cooling rack. Grease and line a shallow 18cm/7in square cake tin and line the base with baking parchment. Spread the cold cake evenly with the icing, then drizzle the melted white chocolate over the top. See more Alternative Christmas cakes recipes (17), Turkey, stuffing and cranberry Chelsea buns. margarine, milk, mocha coffee cake mix, heavy cream, chocolate shavings and 3 more Mocha Coffee Cake Food Fanatic unsalted butter, large eggs, kosher salt, unsalted butter, baking powder and 22 more Transfer the large piece of cake to a serving plate and angle the cut end in to the middle of the large cake to make a branch. Spoon into a 20.5cm round cake tin and bake for 45 to 55 minutes. Sift the flour and cocoa powder into the bowl and carefully cut and fold together, using a spatula, until all the cocoa and flour are incorporated into the egg mixture. See more Recipes using coffee recipes (22). 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