I do like to keep things simple, and that includes entertaining at Easter. Of course simple doesn’t mean dull or boring. I wanted to create a dessert that would bring a smile to adults and children alike at the end of Easter Sunday lunch.
A dessert, which resulted in a hazelnut sponge cake, filled with glorious chocolate cream, surrounded by chocolate tiles and adorned with more chocolate, Easter eggs. For those entertaining the troops, there are a few do ahead elements, which will make your life easier on the day your guests arrive.
The hazelnut sponge is best made on the day, but you could get away with making it the evening before. Just make sure to cool your cakes in the tins before turning them out on to wire racks. If making them the night before, do not store them on top of each other, as you will make your cakes dense.
What’s so exciting about Russell Hobbs’ new processor? It lights up! My excitement at this is probably a little more hyped than most. But I like things that flash, light up and change colour. Don’t get me started on my obsession for items that glow in the dark. Besides being pretty, the light ring that surrounds the food processor has purpose. Different colours mean different speeds and functions.
Okay, lighting up isn’t the only eggciting (sorry, couldn’t help myself) element of this food processor. It’s rather modern and stylish looking, quite compact, while still having a lot of grunt (850W). I was surprised by how little space it takes up on my kitchen bench. It also includes a 1.5L plastic jug with ‘Blendinator’ blending technology, designed for smoother blending results and crushes ice like a champ.
In the past I haven’t been a big food processor user at all. Until the Russell Hobbs unit there wasn’t one in my kitchen. I actually haven’t owned a food processor since the late 80s. I felt no need for another kitchen appliance, when a blender, grater and sharp knife would cover what I thought food processors did. My views have now changed. With the Colour Control Multi Food Processor I have the options of slicing, shredding, grating, whipping and even making dough. Of course I can still process, puree and blend.
My thoughts on food processors are why I ended up making a sponge cake. Surely you can’t make a sponge cake in a food processor? I started to search the web for ideas of what I thought were not typical food processor recipes.
Through my searches for ideas I came across mentions of a sponge cake using a food processor by Nigella Lawson. This lead me to my recipe bookshelf to pull out my much loved and very used copy of ‘How to be a Domestic Goddess’. I have played around with Nigella’s Victoria Sponge recipe to create a hazelnut sponge.
I was able to use the food processor on most of the elements of the cake, the hazelnut sponge, chocolate cream and to grate the dark chocolate. Now if only it would temper chocolate for me! Don’t panic no tempering needed for this recipe.
Yes, I was able to whip my chocolate cream in the food processor. It comes with a creamer ‘blade’. I have to be honest, I really had no faith in the creamer and didn’t think it was going to whip my cream. I was very surprised by the result. I ended up with a lovely thick silky smooth chocolate cream that was the right consistency to spread over the sides and fill the cake.
This is a very child friendly cake. Of course you can ‘adult’ it up a bit by bushing the top of your bottom sponge layer with your favourite liquor. Either a coffee or orange liquor would work well.
I have kept decorating pretty simple, but you could be even more creative if you wished by colouring your white chocolate (use oil based food colouring if you do). Alternatively you could go a simpler route, decorate the sides of your cake with grated chocolate and uniformly place the same sized chocolate eggs on top. You are only limited by your imagination.
- 2 hazelnut sponges (see recipe below)
- 1 quantity of chocolate cream (see recipe below)
- Chocolate rectangular tiles (see recipe below)
- 150 g dark chocolate
- 200 g white chocolate
- Easter eggs, various kinds to decorate
- Grate 150 grams of dark chocolate. If using the Russell Hobbs Colour Control Multi Food Processor, use the pulse setting, which will give you a glowing red light ring.
- Trim tops of your sponges if needed in order to make them even.
- Top your bottom sponge generously with chocolate cream. Place your remaining sponge on top of the chocolate cream layer. Cover both sponges entirely in chocolate cream, the sides and the top. Spread for an even finish.
- Place chocolate tiles around the cake, slightly over lap them and press firmly to adhere them to the cream.
- Spread the grated chocolate over the top of your cake. Then fill with your Easter eggs. Not only does the grated chocolate give another texture to your cake, you are able to stand eggs upright if you desire.
- Keep cake covered in the fridge until you are ready to serve. Serves 8-10 people. Best eaten on the day it is made, but will keep for a few days in the fridge.
- 225 g butter
- 225 g caster sugar
- 1 teaspoon vanilla bean paste
- 4 eggs, large
- 150 grams self raising flour
- 25 g cornflour
- 50 g hazelnut meal
- 1 teaspoon baking powder
- 4 tablespoons milk
- Preheat oven 170 deg C (340 deg F).
- Prepare two 21cm round cake tins, grease, and line the bottoms with baking paper and then dust with flour. Shake any excess flour out of your tins.
- Place all the ingredients, except your milk, in your food processor.
- Process on a medium speed until all ingredients are combined and you have a smooth batter.
- If using Russell Hobbs Colour Control Multi Food Processor, pulse a couple of times, your light ring will turn red, then turn the dial to Speed 2, which means your light ring will turn purple!
- Gradually add your milk.
- Once milk has incorporated into your batter, turn your processor off and remove the bowl.
- Pour the batter evenly into the two prepared caked tins.
- Bake for around 25 minutes, or until cakes are golden, have come away from the sides of the tin slightly and spring back when you touch them.
- Leave cakes to cool in their tins. Then remove to cooling racks until needed. Or store in air tight containers.
- 600 ml pouring cream
- 100 g dark chocolate, broken into small pieces
- Place a medium pot with water on the stove and bring water to a simmer.
- Pour your cream into a large heat proof bowl and start to heat your cream.
- When the cream is warm add the chocolate. Stir continuously until the chocolate has completely incorporated into the cream. There should be no lumps or flecks of chocolate.
- Remove cream mixture from the heat, when bowl has cooled place your mixture into the fridge to chill completely.
- Assemble your Russell Hobbs Colour Control Multi Food Processor with the Creamer attachment. Place on speed setting 2, which means your light ring will glow purple again, cream until you reach a whipped consistency.
- 200 g dark chocolate
- 200 g white chocolate
- Melt 200 grams of dark chocolate and spread over baking paper. Leave to firm up in the fridge.
- Melt 200 grams of white chocolate and spread over baking paper. Leave to firm up in the fridge.
- Take chocolate out of the fridge and cut with a sharp knife the desired sized rectangles. I suggest you do this after you have assembled your cake in order to judge how long you would like to make them.
- Tip: When your chocolate is nearly set, mark out lines where you would like your chocolate to break with a tooth pick or skewer. It means you will get a more uniformed break.
The Russell Hobbs Colour Control Multi Food Processor retails for RRP$149.95. To find out more information please visit their website here.
This is not a sponsored post, but Belly Rumbles was gifted the Colour Control Multi Food Processor by Russell Hobbs, with much thanks.