CHOCOLATE HAZELNUT CREPE CAKE WITH CHOCOLATE SAUCE

INGREDIENTS

METHOD

Place eggs, yolks, flour and milk in a bowl and using a whisk, mix to a smooth batter. Heat a non-stick frying pan, and spray lightly with oil.

Pour in some batter and swirl the pan around to evenly and thinly cover the base. Cook until lightly browned before turning, then cook other side until lightly browned and cooked through. Set aside and repeat the process until all of the batter is used.

For the chocolate sauce, place cream and sugar into a saucepan and bring to a simmer.Add chocolate, then remove from heat and stir until smooth. Place into a jug and set aside to cool.

Place one crêpe onto a cake stand or plate, spread with hazelnut spread and whipped cream. Spread another crêpe with hazelnut spread and whipped cream, then place on top of the first crêpe and repeat this process until the last layer of crêpe.

Before serving, pour the chocolate sauce over the crêpes.

ORANGE & CINNAMON
CREME BRULEE

INGREDIENTS

• 6 egg yolks
• 1 cup of cream
• 1 ½ cups low fat milk
• ½ an orange, rind removed with peeler
•  ½ a lemon, rind removed with peeler
•  1 cinnamon quill
• 1 vanilla bean split in half and seeds scraped out
• 1/3 cup caster sugar, plus caster sugar for dusting

METHOD

Combine the milk, cream, orange and lemon rind, cinnamon and vanilla bean seeds in a medium sized saucepan and bring to the boil. Turn off the heat and set aside.

In a separate bowl, whisk egg yolks and sugar until thick and pale. Pour the slightly cooled milk mix into the egg mix and combine well with a whisk.

Return mix back into the saucepan, heat and stir with a wooden spoon until thick and mixture coats the back of a wooden spoon – do not over heat or boil as this will curdle the egg.

Strain the mixture through a fine sieve into a clean jug. Pour mixture into ramekins and refrigerate for 3 hours or until set.

Sprinkle evenly with sugar and caramelise with a blowtorch or place under a hot grill.