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Torta Settevelli

Torta Settevelli

Torta Setteveli (Italian for seven-veil cake) is a seven-layer cake traditionally served on birthdays.  This cake is composed of a base of sponge cake, chocolate and hazelnut Bavarian cream layers and a crunchy praline base. Setteveli was conceived by master pastry chefs Luigi Biasetto (Padua), Cristian Beduschi (Belluno) and Gianluca Mannori (Prato), who together make up the Italian team that with this cake won the international Coupe du Monde de la Pâtisserie award in Lyon in 1997.

Torta Setteveli

Serving Size:
8
Time:
1 hour 45 minutes
Difficulty:
Intermediate

Ingredients

  • Chocolate Cake:
  • 3 large eggs
  • 100g white granulated sugar
  • 75g 00 flour
  • 25g cocoa powder
  • 15g potato starch or cornflour
  • Crunchy Chocolate:
  • 60g The Kate Tin Dark Baking Chocolate Drops
  • 10g salted butter 
  • 30g cornflakes
  • 25g hazelnuts, skinned and toasted
  • Chocolate Mousse:
  • 250ml whole milk
  • 100g sugar
  • 35g cornflour
  • 2 large egg yolks
  • 1 gelatine sheet or 2 tsp gelatine powder
  • 30ml water
  • 120g The Kate Tin Dark Baking Chocolate Drops
  • 75g hazelnut paste
  • 500ml single cream
  • Sugar Syrup:
  • 200g white granulated sugar
  • 200ml water 
  • Chocolate Mirror Glaze:
  • 220ml water
  • 300g (360ml) white sugar
  • 185ml cream
  • 2 tbsp water
  • 90g (180ml) The Kate Tin Cocoa Powder
  • 8 gelatine sheets or 25g gelatine powder

Directions

  1. Preheat oven to 180°C. Grease and line a 23cm cake tin.
  2. Place the eggs and sugar in the bowl of a stand mixer fitted with a whisk attachment and beat for 20 minutes or until very light and fluffy. Sift the flour, cocoa powder and starch together then fold into the egg mixture gently. Pour into the cake tin and bake for 30 minutes until a toothpick inserted comes out clean. Allow to cool before unmoulding. Cut the sponge in half lengthwise.
  3. For the crunchy base, gently melt the dark chocolate and butter together then stir in the crushed cornflakes and nuts. Press into the base of a greased 25cm cake tin and refrigerate to set. 
  4. To make the mousse filling, heat the milk in a saucepan. Whisk the sugar, cornflour and egg yolks together then gradually pour in the hot milk. Return the mixture to the saucepan and cook until thick and glossy. Divide between two bowls. Stir the chopped dark chocolate into one bowl and the hazelnut paste into the other. Sprinkle the gelatine over the water and allow it to absorb. Microwave for 30 seconds until melted and then divide between the two bowls. Stir to combine. Allow to cool to room temperature.
  5. Whip the cream until soft peaks form. Divide between the two bowls and gently fold in the cream. Place the sugar and water in a saucepan and heat until dissolved. Set aside.
  6. To assemble the cake, cut a long strip of baking paper the same width as the cake tin and place it around the edges of the cake tin with the crunchy chocolate disc. Spread half of the chocolate mousse on the disc, then top with a sponge cake layer. Spoon 2-3 tbsp of the sugar syrup on top of the sponge then add all of the hazelnut mousse.
  7. Top with a sponge cake and another 2-3 tbsp sugar syrup. Finish the cake with another layer of chocolate mousse and place in the freezer while you prepare the topping.
  8. For the mirror glaze, in a saucepan, combine the water, sugar, fresh cream and cocoa powder. Simmer, for about 5 minutes, until the mixture slightly thickens. Soften the gelatine sheets in water and add to the hot glaze. Set over an ice bath and whisk until the glaze thickens and reaches about 26˚C, about 1 minute. Remove the cake from the freezer. Unmold the cake and remove the paper collar. Set the cake on a small cake tin on top of a baking tray. Pour the glaze over, all at once, so it runs down the sides. Refrigerate until ready to serve.
Torte Setteveli
Tahini Chocolate Truffles

Tahini Chocolate Truffles

These tahini chocolate truffles have an halva-like centre which is not too sweet. The base can easily be changed to create a variety of flavours – swop the tahini for almond butter, peanut butter or any other nut butter.

Tahini Chocolate Truffles

Serving Size:
Makes 15
Time:
15 minutes
Difficulty:
Easy

Ingredients

  • 120g full cream milk powder
  • 120g icing sugar
  • 170g tahini paste
  • 30g The Kate Tin Cocoa Powder
  • Edible gold leaf, to decorate (optional)

Directions

  1. In a medium bowl, stir together the milk powder and icing sugar. Add the tahini and knead until smooth (the mixture will start out dry and crumbly and then get smoother). Use a tablespoon or small ice cream scoop to to divide the mixture into balls. Roll until smooth and set aside on a sheet of baking paper. Roll the truffles in cocoa powder. Decorate the truffles with gold leaf.
The Secret to the Best Hot Chocolate⁠⁠

The Secret to the Best Hot Chocolate⁠⁠

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The secret to getting the thickest, velvetiest hot chocolate is easier than you think!

Having a husband who is a chocolate maker has too many perks to mention but one of them is getting THE BEST hot chocolate made for me on demand. So what’s the secret to thick, luscious hot chocolate? ⁠⁠ ⁠Make a paste from high-quality cocoa powder (like mine 😋) and milk first. Cook it until thick THEN add the rest of the milk. Adding chocolate is optional because it’s THAT good. And because marriage means that what’s his is mine, here’s OUR recipe: ⁠⁠

The Secret to the Best Hot Chocolate⁠⁠

SERVES: 2⁠⁠
TIME UNTIL YOU CAN DRINK IT: 10 minutes⁠⁠
DIFFICULTY LEVEL: easy⁠⁠
⁠⁠
30 ml (2 tbsp) The Kate Tin cocoa powder, sifted⁠⁠
15 ml (1 tbsp) brown sugar⁠⁠
500 ml (2 cups) milk⁠⁠
100 g The Kate Tin dark baking chocolate drops ⁠⁠
⁠⁠
Whisk the cocoa powder, sugar, and 45 ml (3 tbsp) of the milk in a small saucepan over medium heat until thickened and glossy. Whisk in the rest of the milk and the chopped dark chocolate. Heat until just below boiling point, then pour into cups and serve.⁠

The Secret to Hot Chocolate⁠⁠
Serves 2
Print
Prep Time
10 min
Cook Time
5 min
Prep Time
10 min
Cook Time
5 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
2
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 30 ml (2 tbsp) The Kate Tin cocoa powder, sifted⁠⁠
  2. 15 ml (1 tbsp) brown sugar⁠⁠
  3. 500 ml (2 cups) milk⁠⁠
  4. 100 g The Kate Tin dark baking chocolate drops ⁠⁠
Instructions
  1. Whisk the cocoa powder, sugar and 45 ml (3 tbsp) of the milk in a small saucepan over a medium heat until thickened and glossy. Whisk in the rest of the milk and the chopped dark chocolate. Heat until just below boiling point, then pour into cups and serve.⁠⁠
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carbs
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The Kate Tin https://thekatetin.com/

The Ultimate Self-Saucing Chocolate Pudding

The Ultimate Self-Saucing Chocolate Pudding

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I baked a LOT of chocolate self-saucing puddings to get to this beauty and boy, was it worth all the washing up! 

Ridiculously dark and decadent, this rich chocolate self-saucing pudding is simple to make and will always be a hit whether you serve it for your family for a weeknight treat or as a showstopper for a special occasion. Laying your favourite chocolate slabs on top of the hot pudding and allowing them to melt adds an extra (optional) layer of chocolatey deliciousness but rows of my dark, milk or white chocolate drops (available on my online shop) would be equally yummy!

Find the recipe below or download the printable recipe card at the end of this post.

The Ultimate Self-Saucing Chocolate Pudding

Prep time: 15 minutes

Cook time: 30 minutes

Serves: 6-8

 

185g cake flour

25g The Almond Girl chopped almonds, blended until fine

90g (125ml) soft brown sugar

1 tbsp baking powder

35g The Kate Tin cocoa powder

250ml milk

70g salted butter, melted

2 large eggs

1 tsp vanilla extract

 

Chocolate sauce:

180g soft brown sugar

18g The Kate Tin cocoa powder

500ml boiling water

1 tsp instant coffee

3 x 100g your favourite dark chocolate slabs (optional) 

 

Preheat the oven to 180ºC or 160ºC fan-forced.

Sift the flour, almonds, sugar, baking powder, and cocoa into a large bowl. 

Add the milk, butter, egg, and vanilla and mix well to combine. 

Pour the mixture into a lightly greased 26 x 20 x 4cm ceramic ovenproof dish. 

To make the sauce, combine the sugar and cocoa in a small bowl and sprinkle over the pudding mixture. 

Place the pudding in the oven and pour the boiling water over the back of a spoon over the pudding and bake for 30 minutes or until the top is firm. 

Remove from the oven and while still hot, place the chocolate slabs carefully on top. Allow to melt for 2-3 minutes then serve immediately with ice cream or cream. 

 

TIP: If the chocolate slabs don’t melt as desired, pop the pudding with the bars on top back in the oven with the door open for 2 minutes or until melted slightly.

 

The Ultimate Self-Saucing Chocolate Pudding
Serves 6
Print
Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
6
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 185g cake flour
  2. 25g The Almond Girl chopped almonds, blended until fine
  3. 90g (125ml) soft brown sugar
  4. 1 tbsp baking powder
  5. 35g The Kate Tin cocoa powder
  6. 250ml milk
  7. 70g salted butter, melted
  8. 2 large eggs
  9. 1 tsp vanilla extract
Chocolate sauce
  1. 180g soft brown sugar
  2. 18g The Kate Tin cocoa powder
  3. 500ml boiling water
  4. 1 tsp instant coffee
  5. 3 x 100g your favourite dark chocolate slabs or chocolate drops (optional)
Instructions
  1. Preheat the oven to 180ºC or 160ºC fan-forced.
  2. Sift the flour, almonds, sugar, baking powder, and cocoa into a large bowl.
  3. Add the milk, butter, egg, and vanilla and mix well to combine.
  4. Pour the mixture into a lightly greased 26 x 20 x 4cm ceramic ovenproof dish.
  5. To make the sauce, combine the sugar and cocoa in a small bowl and sprinkle over the pudding mixture.
  6. Place the pudding in the oven and pour the boiling water over the back of a spoon over the pudding and bake for 30 minutes or until the top is firm.
  7. Remove from the oven and while still hot, place the chocolate slabs carefully on top. Allow to melt for 2-3 minutes then serve immediately with ice cream or cream.
Notes
  1. TIP: If the chocolate slabs don’t melt as desired, pop the pudding with the bars on top back in the oven with the door open for 2 minutes or until melted slightly.
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0
fat
0g
protein
0g
carbs
0g
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The Kate Tin https://thekatetin.com/

Chocolate Stout Waffles

Chocolate Stout Waffles

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“The trick to super crispy waffles is to cook them until there is no steam coming from the waffle iron”

My brother is the biggest beer fan in the world and I made these chocolatey waffles spiked with dark stout especially for him. They are the ultimate dude food, loaded up with crispy bacon and drizzled with maple syrup  – there’s no better hangover cure! 

Chocolate Stout Waffles

Find the recipe below or download the printable recipe card at the end of this post.

Chocolate Stout Waffles

Prep time: 15 minutes 

Cook time: 15 minutes

Makes: 10-12

 

225g (560 ml) cake flour

30g (60ml) The Kate Tin Cocoa Powder

large pinch of salt

15g (18 ml) baking powder

egg yolks from 4 large eggs, at room temperature

140ml (½ cup + 1 tbsp) milk

200 ml (¾ cup) stout beer

115g (115 ml) salted butter, melted

egg whites from 3 large eggs, at room temperature

30g (60 ml) Natura Sugars Golden Castor Sugar

Maple syrup, for drizzling

Crispy bacon, to serve

 

Sift together the dry ingredients. Combine the egg yolks, milk, stout and melted butter.

Add the liquid ingredients to the dry ingredients and mix until just combined.

Do not overmix. Whisk the egg whites until they form soft peaks, then beat in the sugar until the meringue is stiff.

Fold the meringue gently into the batter.

Preheat a waffle iron and brush with butter.

Pour enough batter into the waffle iron to just cover the edges.

Cook until golden brown and the light on the waffle iron goes off.

Serve with maple syrup and bacon.

Chocolate Stout Waffles

Chocolate Stout Waffles
Yields 10
Print
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Yields
10
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 225g (560 ml) cake flour
  2. 30g (60ml) The Kate Tin Cocoa Powder
  3. large pinch of salt
  4. 15g (18 ml) baking powder
  5. egg yolks from 4 large eggs, at room temperature
  6. 140ml (½ cup + 1 tbsp) milk
  7. 200ml (¾ cup) stout beer
  8. 115g (115 ml) salted butter, melted
  9. egg whites from 3 large eggs, at room temperature
  10. 30g (60 ml) Natura Sugars Golden Castor Sugar
  11. Maple syrup, for drizzling
  12. Crispy bacon, to serve
Instructions
  1. Sift together the dry ingredients.
  2. Combine the egg yolks, milk, stout and melted butter.
  3. Add the liquid ingredients to the dry ingredients and mix until just combined.
  4. Do not overmix.
  5. Whisk the egg whites until they form soft peaks, then beat in the sugar until the meringue is stiff. Fold the meringue gently into the batter.
  6. Preheat a waffle iron and brush with butter.
  7. Pour enough batter into the waffle iron to just cover the edges.
  8. Cook until golden brown and the light on the waffle iron goes off.
  9. Serve with maple syrup and bacon.
beta
calories
0
fat
0g
protein
0g
carbs
0g
more
The Kate Tin https://thekatetin.com/

 

Chocolate Peanut Surprise Clusters

Chocolate Peanut Surprise Clusters

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line 624 Warning: Attempt to read property "cholesterol" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 625 Warning: Attempt to read property "sodium" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 626 Deprecated: round(): Passing null to parameter #1 ($num) of type int|float is deprecated in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 626 Warning: Attempt to read property "sodium" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 627 Warning: Attempt to read property "totalCarbohydrates" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 628 Deprecated: round(): Passing null to parameter #1 ($num) of type int|float is deprecated in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 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The way to my dad’s heart has ALWAYS been with these chocolate peanut clusters!

Chocolate Peanut Surprise Clusters

This version has a spoonful of peanut butter in the middle, which makes them softer to eat and extra peanutty! I often credit my mother and grandmother for my love of food and baking but the person who gave me my insatiable sweet tooth (and the good genes to tolerate a sweet tooth) is my dad. My decadent cravings can all be attributed to him. He was also the one who encouraged me to ‘do what you love so you’ll never work a day in your life’.

These would make the perfect gift for your dad on fathers day! Nothing says ‘I love you’ like homemade treats made from the heart.

Find the recipe below or download the printable recipe card at the end of this post.

Chocolate Peanut Surprise Clusters

Prep Time: 15 minutes

Makes: 12

 

265 g (250 ml) smooth peanut butter

35 g (60 ml) Natura Sugars Demerara Icing Sugar, sifted

400 g The Kate Tin Milk Chocolate, chopped roughly

15 ml (1 tbsp) odourless coconut oil

275 g (450 ml) salted roasted peanuts OR The Almond Girl Chopped Almonds

 

Arrange 12 cupcake wrappers on a baking tray.

Mix the peanut butter and icing sugar together in a small bowl and set aside.

Melt the chocolate and coconut oil together in the microwave or in a bowl over a double boiler.

Stir in the peanuts.

Drop teaspoonfuls of the chocolate-peanut mixture into each cupcake wrapper, then drop a small blob of peanut butter-icing sugar mixture,

about 2,5 ml (½ tsp), into the centre of each peanut cluster.

Top the peanut butter blob with more chocolate mixture to cover it.

Allow to set at room temperature until firm.

Chocolate Peanut Surprise Clusters

Chocolate Peanut Surprise Clusters
Yields 12
Print
Prep Time
15 min
Prep Time
15 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Yields
12
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 265 g (250 ml) smooth peanut butter
  2. 35 g (60 ml) Natura Sugar Demerara Icing Sugar, sifted
  3. 400 g The Kate Tin Milk Chocolate Drops, roughly chopped
  4. 15 ml (1 tbsp) odourless coconut oil
  5. 275 g (450 ml) salted roasted peanuts
Instructions
  1. Arrange 12 cupcake wrappers on a baking tray.
  2. Mix the peanut butter and icing sugar together in a small bowl and set aside.
  3. Melt the chocolate and coconut oil together in the microwave or in a bowl over a double boiler.
  4. Stir in the peanuts.
  5. Drop teaspoonfuls of the chocolate-peanut mixture into each cupcake wrapper, then drop a small blob of peanut butter-icing sugar mixture, about 2,5 ml (½ tsp), into the centre of each peanut cluster.
  6. Top the peanut butter blob with more chocolate mixture to cover it.
  7. Allow to set at room temperature until firm.
beta
calories
0
fat
0g
protein
0g
carbs
0g
more
The Kate Tin https://thekatetin.com/