Dime bar cake recipe nigella - Chocolate tarts
Author: Kevin Wagster
Delicious Daim Bar cupcakes stuffed with Daim Bar pieces, topped with a luscious chocolate buttercream frosting and more Daim Bar! We’ve got a Daim bar pudding too; a spongey pudding cooked in a thick chocolatey sauce with surprise pockets of part-melted Daim bars.
Dajm (Dime Bars in English)
No longer do you have to get thee to Ikea!
Provided by: AnLi
Yields: 12 items
Number of ingredients: 5
Provided by: AnLi
Yields: 12 items
Number of ingredients: 5
Ingredients:
- 100 grams almonds (peeled)
- 100 grams butter
- 275 millilitres sugar
- 50 millilitres golden syrup
- 150 grams milk chocolate
How to cook:
- Chop the almonds very fine (in a food processor or blender if you can)
- Mix the butter and sugar and syrup in a thick bottomed saucepan. Bring to a boil and bubble away until the mass is 150°. Then it will be a medium brown colour. It takes 10-15 minutes on a fairly high heat.
- Take the saucepan off the heat. Add the almonds, and cook again until the mass reaches 145-150°.
- Pour onto baking parchment or silicone paper. Cut into pieces when cooled a bit.
- Don't wait too long - it cools fast. Melt the chocolate and pour and smooth it over. Let harden in the fridge.
Daim bar layer cake
A Daim bar cake layered with carnation caramel toffee and doused in chocolate ganache… it’s a Daim good recipe. We’ve got a Daim bar pudding too; a spongey pudding cooked in a thick chocolatey sauce with surprise pockets of part-melted Daim bars. Divine!
Provided by: The delicious. food team
Total time: 145 minutes
Cook time: 40 minutes
Prep time: 105 minutes
Yields: 20 servings
Number of ingredients: 18
Provided by: The delicious. food team
Total time: 145 minutes
Cook time: 40 minutes
Prep time: 105 minutes
Yields: 20 servings
Number of ingredients: 18
Ingredients:
- 350g unsalted butter, softened
- 320g light muscovado sugar
- 6 large free-range eggs, lightly beaten
- 1 tsp vanilla extract
- 200g ground almonds
- 150g plain flour
- 2 tsp baking powder
- 2-3 Daim bars (28g each), broken up into irregular pieces, to serve
- For the toffee layers
- 550g Carnation caramel or dulce de leche
- 5 gelatine leaves (we used Costa)
- For the chocolate ganache icing
- 220ml condensed milk
- 200ml double cream
- 200g dark chocolate, roughly chopped
- 200g high cocoa content milk chocolate (we used Green & Black’s)
- You’ll also need…
- 2 x 20cm diameter cake tins with removable bases, lightly oiled, the bottoms lined with baking paper; plenty of ice cubes
Nutrition:
- Calories: 578kcals
- Fat: 35.8g (18.6g saturated)
- Protein: 8.4g
- Carbohydrate: 55.3g (49.1g sugars)
- Fiber: 0.9g
- Heat the oven to 180°C/160°C fan/gas 4. Put the butter and muscovado sugar in a mixing bowl and whisk with an electric mixer until pale, light and fluffy. Beat in the eggs, a little at a time, incorporating each addition before adding the next. Beat in the vanilla, then beat in the almonds, flour and baking powder with a pinch of salt until smooth.
- Divide the mix evenly between the prepared tins, level the tops, then bake for 40 minutes until risen, springy and golden. Remove from the oven, cool in the tin for 10 minutes, then carefully remove and leave to cool on wire racks.
- To make the filling, put the caramel/dulce de leche in a mixing bowl. Soak the gelatine leaves in cold water for 5 minutes until soft, then put in a pan with 3 tbsp of the caramel and a large splash of water. Heat very gently, stirring, until the gelatine has melted completely. Don’t let it boil. Mix the gelatine caramel into the rest of the caramel, stirring to combine. Sit the bowl in a roasting tin filled with ice cubes and cold water, then slowly stir with a spatula until the caramel turns gelatinous (about 20 minutes). Once that happens, remove the bowl from the iced water and set aside.
- Halve the cooled sponges horizontally using a bread knife, to make 4 thinner sponges. Put 1 sponge on a serving plate and spread with a third of the toffee mixture. Repeat twice, using up the toffee, then top with the final uncovered sponge to create a 4-layered cake. Set aside somewhere cool to firm up – if you have room, the fridge is the best place. Don’t worry if a little of the toffee leaks out – just scrape it off with the flat of a knife.
- To make the chocolate ganache icing, put the condensed milk and cream in a large heatproof bowl set over a pan of very gently simmering water (don’t let the water touch the bowl). Heat until steaming, then tip in the chocolate, remove the pan from the heat and stir gently, using a wooden spoon, until the chocolate has completely melted into the cream. Leave to cool, stirring often, until thickly spreadable (it will take about 30 minutes), then spread it all over the cake with a palette knife. Scatter the top with the Daim bars, then serve once the chocolate has set.
Daim Bar Cupcakes!
Delicious Daim Bar cupcakes stuffed with Daim Bar pieces, topped with a luscious chocolate buttercream frosting and more Daim Bar!
Provided by: Jane's Patisserie
Total time: 110 minutes
Cook time: 20 minutes
Prep time: 30 minutes
Yields: 12 servings
Cuisine: Cupcakes
Number of ingredients: 14
Provided by: Jane's Patisserie
Total time: 110 minutes
Cook time: 20 minutes
Prep time: 30 minutes
Yields: 12 servings
Cuisine: Cupcakes
Number of ingredients: 14
Ingredients:
- 150 g Unsalted Butter
- 150 g Light Brown Sugar
- 3 Medium Eggs
- 125 g Self Raising Flour
- 25 g Cocoa Powder
- 1/2 tsp Almond Extract
- 12 pieces Daim Bar ((or 24 mini daim bars per cupcake))
- 150 g Unsalted Butter ((room temp))
- 275 g Icing Sugar
- 25 g Cocoa Powder
- 75 g Caramel Sauce ((I use ready made) )
- 1/2 tsp Almond Extract
- Daim Bar
- Flaked Almonds
Nutrition:
- Calories: 351 kcal
- Carbohydrate: 42 g
- Protein: 3 g
- Fat: 20 g
- Saturated Fat: 12 g
- Cholesterol: 90 mg
- Sodium: 23 mg
- Fiber: 1 g
- Sugar: 33 g
- Serving Size: 1 serving
- For the Cupcakes!
- Heat your oven to 180C/160 Fan/350F and line a cupcake/muffin tin with 12 cases or put 12 Baking Cups onto a flat tray!
- Beat the unsalted butter with the light brown soft sugar until fluffy.
- Add the eggs, self-raising flour, cocoa powder and almond extract with the butter/sugar mix until well combined.
- Split the mixture between the cupcake cases evenly.
- Add a piece of daim bar (or two of the mini individual ones) to each cupcake and press into the mixture slightly so they're in the centre.
- Bake in the oven for 18-22 minutes until baked through. Leave to cool fully on a cooling rack!
- For the Buttercream!
- Beat the unsalted butter for a couple of minutes to really loosen it.
- Gradually add the icing sugar and cocoa powder on a slow speed until it is combined then speed the mixer up and beat for 3-4 minutes until fluffy and smooth.
- Add in the caramel sauce and almond extract and beat again until smooth.
- For the Decoration!
- Using a 2D Closed Star Piping Tip, or whatever piping tip you prefer, pipe the buttercream onto the cupcakes (or use whatever piping tip you prefer!)
- Add a piece of Daim Bar to each cupcake and sprinkle on some flaked almonds and enjoy!!
Mars Bar Krispies
These mars bar cakes, also known as mars bar crispies are the next-level! They combine three main items, mars bars, chocolate and rice krispies. Enjoy!
Provided by: Michelle Minnaar
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 20 servings
Cuisine: International
Number of ingredients: 4
Provided by: Michelle Minnaar
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 20 servings
Cuisine: International
Number of ingredients: 4
Ingredients:
- 300g (10½ oz) Mars bars
- 50g (2 oz) butter
- 150g (4 cups) Kellogg’s Rice Krispies
- 200g (7 oz) milk chocolate, melted
Nutrition:
- Serving Size: 1 serving
- Calories: 172 calories
- Sugar: 17.2 g
- Sodium: 92 mg
- Fat: 7.8 g
- Saturated Fat: 5.2 g
- Carbohydrate: 23.4 g
- Protein: 1.8 g
- Cholesterol: 9 mg
- Melt the butter and Mars bars in a pot and stir until smooth.
- Pour in the Rice Krispies and stir until everything is completely covered by the chocolate sauce.
- Pour the mixture into a greased 20cm (12in) baking dish and flatten with a spatula or potato masher.
- Melt the chocolate in a heatproof bowl in the microwave, by giving it quick 20 second zaps and stirring until everything is melted.
- Pour the melted chocolate over the Rice Krispie tray and smoothen the surface.
- Place the tray in the fridge to set.
- When the dessert has set, leave for 10 minutes before slicing into squares.
