Nutella Tart

What's the most universally-known, loved and popular chocolate spread of all times? Why, Nutella of course. And what's more, it's super versatile too. An easy, fuss-free filling for crispy crepes, a fudgey layer sandwiched between waffles (think Hanuta), a simple spread for a sandwich... Nutella's come a long way. 

While writing this post, I decided to do a little research on the origin of Nutella and what it actually is. Turns out, most of us are wrong in our perception of Nutella. While most people would refer to it as a chocolate spread (as I know I did just a few seconds ago), thinking that chocolate is the main ingredient, Nutella should actually be more accurately called a hazelnut spread. This is because, contrary to popular belief, this Italian creation contains more hazelnuts than chocolate! In fact, under Italian law, it does not meet the minimum cocoa solids concentration criteria to be labelled as a chocolate spread. Also, do you know that the main ingredients in Nutella are actually sugar and vegetable oil? Now that would make some of us think twice before reaching for that jar of Nutella on the shelf. 

The rest of us, however, are likely to just shrug our shoulders and continue to load our sandwiches with an inch-thick layer of Nutella. After all, out of life's multitude of sins, this one probably comes way down there on the list. And I know most people are with me on this, because the popularity of Nutella just keeps rising.

The first time I heard about Nutella tarts was when a friend was raving about one she had just discovered. That was followed in quick succession by similarly enthusiastic ravings from family members, who then eagerly suggested that maybe I could try baking one for our weekly Saturday gathering the next time. Recalling that I had previously come across a recipe in Pierre Herme's cookbook, I decided to give it a go once I had sufficient time during the week. 

This recipe was easy to work with and as usual, Pierre Herme doesn't disappoint. The classic combination of chocolate and hazelnut never goes wrong and as a tart filling, it definitely does not pale in comparison to its close cousin, the chocolate tart. This tart is bound to be a crowd-pleaser at every party you bring it to and it makes a perfect ending to a family dinner. Furthermore, while there's nothing wrong with pure chocolate, sometimes one just wishes for something a little different. And what better thing to jazz it up than hazelnuts? 

Here's where Nutella comes in. Happy holidays! 

Cinnamon Rolls

It's not often that I come across cinnamon rolls. Good cinnamon rolls, mind you. The one in my dreams is a luscious golden-brown colour, still piping hot from the oven, wafting a delicious comforting cinnamon scent. Most importantly, it has to be of a decent size . After all, one of the joys of savouring a cinnamon roll is being able to sink your teeth into a thick yeasty goodness and take a huge bite, while knowing that there're still a few more mouthfuls of delight waiting for you. And as the sugar and cinnamon filling hits your tongue.... Mmm...

As you can tell, I like my cinnamon rolls.

Few of the cinnamon rolls I've had met my expectations. But then again, I haven't been to America, where my friend says cinnamon rolls are ubiquitous. So gradually as the years passed, I stopped looking for them. Truth be told, life's too short to cry over a lack of cinnamon rolls. There's plenty of other culinary distractions around to take one out of one's misery. This went on, until one fine day, during a trip to London. My friends and I were strolling along the streets, minding our own business, when suddenly the long-forgotten smell of fresh cinnamon rolls accosted my nostrils. Before long, I was a hunter on the lookout for that elusive prey.

That was when I spotted it: Cinnabon. A store selling nothing but cinnamon rolls? It must be good! And so it follows that I dragged my friends into the store and promptly satisfied my craving. Yum! It was absolutely delish!

It's been a few years since that Cinnabon treat. As much as I would love to, I can't just fly to London on a whim. But I can certainly bake whatever I want! As fate would have it, as I was searching for recipes online, I came across this recipe for Cinnabon Knock-off Cinnamon Rolls from Tartelette. How apt!

Baking them was easy enough. The best part was watching how the rolls expanded in the final rise. They looked perfect and the spirals were so pretty! My excitement only mounted further once they were in the oven, as the kitchen was soon filled with the smell of cinnamon-y goodness.

I managed to get 18 proper cinnamon rolls from one batch (I say proper because the ones from the ends are always a mess), so I gave some to friends and everyone loved them. Now this is definitely a keeper!

Chocolate Chip Cookies

Ahh... Now who doesn't like a good chocolate chip cookie? They are the quintessential of baked goods, the one thing you go to when you crave a little crunch, a little sweetness, a little butteriness and that occasional ooze of chocolate. 

Everyone has their own go-to recipe for a chocolate chip cookie. There are million and billions of recipes out there and it's impossible to know which is best! Every other one claims to yield the best cookies. Sadly, I usually just end up getting confused and not making them at all just because I can't decide. But there will come a time when one just needs to have a cookie to brighten up the day and besides, the thought of having a batch of homemade cookies sitting in the kitchen, ready at disposal, is just all too tempting. 

And so it follows that I finally settled on a chocolate chip cookie that contains oats. It's surprising how oats can transform a batter. Mixed into the crumble topping for a fruit crumble, they instantly give it a lot more crunch and texture than what flour alone would have achieved. Just the way I like it! 

The cookie dough yielded from this recipe is a lot drier than most other recipes, and it basically clumps together in a solid stubborn mass. But show it some patience and be sure to mix the ingredients well and you'll be rewarded with some pretty tasty cookies! While a bit too crunchy for my liking (I personally like mine soft and chewy on the inside), they were still delicious and everything a proper chocolate chip cookie should be! 

Red Velvet Cupcakes

From the moment I learnt about the existence of this particular cupcake, I've been puzzled. Why the big fuss over it? After all, isn't it just a normal chocolate cupcake that's been coloured red by a few drops of food colouring? One might as well  salivate after a more proper chocolate cupcake, like the Devil's Food cupcake, which I'm sure tastes tonnes fudgier than its red competitor here. Isn't that the whole point of a chocolate cupcake?

Well, you can imagine my response to a friend, X, the other day, as she started reminiscing about a particular Red Velvet cupcake she had a few months ago. After a very vivid description, she finally concluded with, "Oooh, I know! Let's make some!" And I thought, oh. You see, I still wasn't very convinced despite her effervescent enthusiasm and was hardly willing to buy a bottle of red colouring that I'm sure would be left forgotten in the cupboard till the end of time. Thus, it was with great difficulty (and a bit of apology) that I turned her favour down and tried to distract her with the idea of dinner.

As fate would have it, I came across this Red Velvet cupcake online a few days later. Curious again as to what the fuss was about, I read a fellow blogger's entry. Okay, maybe I shouldn't compare it with Devil's Food because it's meant to be flavoured only with cocoa powder.

And maybe the baking powder and soda do some magic.

And the red colour is what makes it especially endearing and attractive.

Oh and don't forget the cream cheese icing, which is the key to it.

Okay, okay, I concede. So the next time I came across a Red Velvet cupcake while out shopping, I decided to buy some back for X. After all, the main purpose of desserts is to create happiness; who cares what form it takes?

Chocolate-Dulce de Leche Flan

 

Everything in that name screams of richness. A moist, dark, fudgy chocolate cake topped with a thick layer of  caramelised sweetness. Now that's a cake fit for anyone craving dessert.


Dulce de Leche is the Spanish name for a milk caramel that originated from Argentina. Popular in many South American countries, this delicious spread has recently captured the fancy of sweet-tooths in the rest of the world, which explains the sudden explosion of Dulce de Leche recipes online. For us dessert-lovers in the East, there is good and bad news. The bad: this spread is not easily available in most Asian countries. The good: its predecessor, however, is ubiquitous and it is so easy to make!


All you need is condensed milk and a day when you finally decide to ignore the amount of calories in this recipe and give your tastebuds a treat. This treat will then slowly become a more frequent event and you'll soon find yourself adding Dulce de Leche to almost anything you can. That being said, it tastes incredible drizzled on ice-cream or smeared on bread!

The French also have a similar version, Confiture de Lait or milk jam. For those who are still unconvinced, the fact that even the French love it must be enough reason to try it!


Be warned however, this is not for the faint-hearted. 

Chocolate-Dulce de Leche Flan
from David Lebovitz


Dulce de Leche or Confiture de Lait
Preheat the oven to 425° F (220° C).
Pour one can (400 gr/14 ounces) of sweetened condensed milk (not evaporated milk) into a glass pie plate or shallow baking dish. Stir in a few flecks of sea salt.
Set the pie plate within a larger pan, such as a roasting pan, and add hot water until it reaches halfway up the side of the pie plate.
Cover the pie plate snugly with aluminum foil and bake for 1 to 1¼ hours. (Check a few times during baking and add more water to the roasting pan as necessary).
Once the Dulce de Leche is nicely browned and caramelized, remove from the oven and let cool. Once cool, whisk until smooth.

After preparing the Dulce, here's how to prepare the cake.


3/4 cup dulce de leche (to smear the bottom of the cake pan)


For the cake layer:

3/4 cup (150g) sugar
3/4 cup (110g) flour
1/3 cup (35g) unsweetened cocoa powder, preferably Dutch-process
1/2 teaspoon baking soda
1/4 teaspoon baking powder
pinch of salt
1/2 cup (125ml) buttermilk or plain whole milk yogurt
3 tablespoons vegetable oil
1 egg, at room temperature
1/2 teaspoon vanilla extract

For the flan layer:
1 can (12 ounces, 340g) evaporated milk
1 can (14 ounces, 395g) sweetened condensed milk
4 eggs, at room temperature
1/2 teaspoon vanilla extract
1/2 teaspoon salt


1. Preheat the oven to 375ºF (190ºC.) Lightly brush or spray an 8-inch (20cm) porcelain mold or cake pan (not a springform pan) with oil.
2. Smear the dulce de leche around the bottom and up the sides of the pan. Place the mold or cake pan in a larger roasting pan, which you’ll use as a double boiler for baking.
3. To make the cake layer, whisk together the sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl.
4. In a small bowl, whisk together the buttermilk or yogurt, vegetable oil, 1 egg, and vanilla.
5. Use a spatula to stir the wet ingredients into the larger bowl of dry ingredients, mixing just until combined. Scrape the batter in the mold, over the dulce de leche.
6. Make the flan layer by blending together the evaporated and condensed milks, the 4 eggs, the vanilla, and salt, until smooth.
7. Over the back of a large spoon (like a big mixing spoon), pour the flan mixture over the cake layer, using the spoon to diffuse the custard as you pour.
8. Cover the mold or cake pan loosely with foil, fill the roasting pan with very hot water, so it reaches halfway up the side of the mold, and bake for 50 minutes, or until a knife inserted into the center comes out relatively clean.
(Note: I found the flan took considerably longer to bake than 50 minutes; mine took practically an 1 1/2 hours. So being checking it at 50 minutes, but note that it may take longer.)
9. Once done, remove from the oven and carefully lift the custard out of the water bath wearing oven mitts, then let the flan cool to room temperature. Then refrigerate the flan until ready to serve.
To serve: Run a knife around the perimeter of the flan, then set a cake or dinner plate overturned on top of the mold or cake pan. Holding both the mold and the plate, flip the two simultaneously and shake gently, until you hear the flan release. Remove the mold. And remaining dulce de leche can be smeared back over the flan.


Storage: The flan can be kept for up to three days in the refrigerator.