Another recipe from Dr. Oetker today. This one was sent over the the tag “Perfect for those dads who are notoriously tricky to buy for”
I am a fan of baking for your dad on Father’s Day. Usually I’d go for an individual bread and butter pudding, as that’s my dad’s favourite dessert, but I’ve actually done a whole post on what to cook for Father’s Day before…
Anyway. Dr Oetker sent this over, and I thought you’d like it. Again, there was no payment taken for this post – it’s just I know how you lovely lot like this kind of thing.
- Dr. Oetker Cake Release Spray
- 200g plain flour
- 2 teaspoons of Dr. Oetker Baking Powder
- 100g walnuts, ground
- 175g caster sugar
- 2 large eggs, beaten
- 125g unsalted butter, melted
- 90ml whisky
- 45ml whole milk
- 125g Dr. Oetker Fine Cooks’ 72% Extra Dark Chocolate
- 40g unsalted butter
- 6 walnut halves
- Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Lightly spray 6 x mini loaf tins with Cake Release Spray and arrange on a baking tray
- Sift flour and Baking Powder into a mixing bowl, and stir in the ground walnuts and 100g (3 ½ oz) sugar. Make a well in the centre. Gradually mix in the eggs, melted butter, 45ml (3tbsp) whisky and the milk to form a well blended, thick batter
- Divide the mixture between the loaf tins, smooth the tops and bake in the oven for about 20 minutes, until risen, firm to the touch and lightly golden
- While the cakes are cooking, put the remaining sugar in a small saucepan with 45ml (3 tbsp) water. Heat gently, stirring until dissolved, then bring to the boil and cook for 3-4 minutes until slightly syrupy. Remove from the heat and stir in the remaining whisky
- Once the cakes are cooked, skewer each one a few times and spoon over the hot whisky syrup. Leave to cool completely in the tins
- To decorate, turn the cakes out of the tins and place on a wire rack over a board or plate. Break the Extra Dark Chocolate into a small, heavy bottomed saucepan. Add the butter and 15ml (1 tbsp) water. Heat very gently, stirring occasionally, until melted together and smooth. Remove from the heat and set aside for a few minutes until the mixture is of a thick, coating consistency
- Carefully spoon the Chocolate icing over the tops of the cakes allowing it to drip down the sides. Place a walnut half in the centre of each and leave to stand in a cool place for several minutes to allow the icing to set. Your cakes are now ready to serve and enjoy!
- This recipe makes 6 chunky, deep-filled mini loaf cakes, but if preferred, divide the mixture between 8 mini loaf tins and cook for slightly less time to make smaller cakes.
- For a firm chocolate icing, chill the cakes for 30 minutes before serving, however the chocolate icing will lose its shine if it gets too cold.