Chocolate Chia, Pinenut & Cointreau Biscotti

  This recipe epitomises decadence and indulgence!! Combining ingredients such as  chocolate, pinenuts and Cointreau would certainly indicate that you enjoy being a little extravagant in the kitchen. The most difficult part of this recipe is in gathering enough will power not eat the raw ingredients! These chocolate Biscotti are light on sweetness and super … Continue reading Chocolate Chia, Pinenut & Cointreau Biscotti

Rippled Anzac Biscuits Cake!

hare & tortoise kitchen

Today’s inspiration came from a True Blue Aussie Culinary Delight…the Chocolate Ripple Cake.  This dessert is a cinch to make. But don’t be fooled by the simplicity of the recipe..it is definitely one for Adults Only consumption. Enjoy!!!

1 tbsp instant coffee

1 1/2 tsp hot water

300ml cream

2 tbsp icing sugar, sifted

1 pkt (300g) Anzac biscuts

1 tbsp brandy (optional)

50g dark chocolate (optional)

Combine the hot water and instant coffee. Allow to cool.

Whisk the cream until soft peaks form then fold in the coffee and sugar. Stir lightly to avoid the cream curdling.

Pipe or spoon a little cream onto each biscuit.

Arrange the biscuits onto a plate, to form a ring. Brush lightly with brandy. Grate dark chocolate over the cake. Refrigerate until ready to serve.

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Rippled Anzac Biscuits Cake!

Today’s inspiration came from a True Blue Aussie Culinary Delight…the Chocolate Ripple Cake.  This dessert is a cinch to make. But don’t be fooled by the simplicity of the recipe..it is definitely one for Adults Only consumption. Enjoy!!! 1 tbsp instant coffee 1 1/2 tsp hot water 300ml cream 2 tbsp icing sugar, sifted 1 pkt (300g) […]