Amarula Cream Death By Chocolate Food

DEATH BY CHOCOLATE CAKE RECIPE

Steps:

• For the cake batter: Preheat your oven to 350 degrees F (180 degrees C). Spray a 13x9-inch sheet cake pan with cooking spray and line the bottom with parchment paper.
• Using a sifter, sift the dry ingredients (flour, sugar, baking powder, baking soda, and cocoa powder) in the bowl of an electric mixer with a paddle attachment and mix to combine. Then add the wet ingredients in (mayonnaise, oil, buttermilk, hot water, and vanilla) and beat just until combined. Add the eggs and beat on low for almost a minute.
• Pour the cake batter into your prepared baking pan. Bake for about 45-50 minutes. Test for doneness using a toothpick in the center of the cake.
• After you allow your cake to cool for a few minutes, invert it onto a rack to come to room temperature. Remove the parchment paper from the bottom of the cake and spread the buttercream frosting on top. Decorate as desired.
• For the Halloween graveyard cake, I used chocolate cookies and wrote RIP with melted white melts but you can use white chocolate chips instead. I used sprinkles and Wilton sugar ghosts plus mini pumpkin candies. I also drew a spider web with the melted candy melts and topped with plastic spiders.
• For the frosting: Beat the butter in a large bowl until creamy, about 2 minutes. Then, add the confectioners' sugar, cocoa powder, heavy cream, and vanilla extract.
• Beat on low speed for 30 seconds. Increase the speed to high, beating for 1 minute. Add 1/4 cup more sugar or cocoa powder if frosting is too thin. But if it is too thick, add a tablespoon of cream.

AMARULA CREAM DEATH BY CHOCOLATE

Steps:

• Method.
• Blend all ingredients together with crushed ice and serve. Garnish with shavings of chocolate.

AMARULA CAFé DE COCOA

Steps:

• Pour the hot chocolate, hot black coffee and Butterscotch Schnapps into a latte style coffee glass.
• Add the Amarula Cream to the top and stir gently.

MALVA PUDDING WITH AMARULA CREAM

Steps:

• Preheat the oven to 180C/gas 4.
• Butter a baking dish thoroughly.
• To make the pudding; beat together the sugar and butter until smooth, light and fluffy, then add the egg and the jam beating until pale.
• Sift together the flour, salt and bicarbonate of soda
• Mix together the milk, vinegar and vanilla extract.
• Fold the dry ingredients into the egg mixture. Then add the milk mixture a little at a time and stir together.
• Pour into the buttered baking dish and cover lightly with buttered foil.
• Bake for approx 35-45 minutes until firm.
• To make the sauce; combine the evaporated milk, butter, demerara sugar and hot water in a pan. Heat, stirring continuously until the butter melts and the sugar has dissolved.
• To make the Amarula cream; lightly whisk the whipping cream and then add the Amarula cream liqueur.
• To serve; pour the sauce over the hot pudding and serve with the Amarula cream.

AMARULA CHOCOLATE DREAM

Steps:

• Using 6-8 Champagne flutes make the following:.
• Mix together the gelatin and castor sugar and place to one side.
• Heat the cream and Amarula gently, do not boil, remove from the stove and stir in the gelatin mixture, keep stirring until the gelatin has dissolved, add the chocolate and stir till melted.
• Pour the mixture into a jug and pour into the glasses.
• Place the glasses into the fridge to set.
• Now make the top layer.
• Using the toplayer ingredients, mix together the gelatin and castor sugar and place to one side.
• Heat the cream and Amarula gently, do not boil, remove from the stove and stir in the gelatin mixture, keep stirring until the gelatin has dissolved, and stir in the honey and nuts.
• Pour the mixture into a jug and gently pour over the chocolate base, return to the fridge and set till needed.
• Remove about 5 minutes before serving top with garnish and serve.
• To garnish: Caramelised orange peel and almonds, shavings of dark chocolate or even chopped preserved ginger and nuts.