This may sounds lame...but I love visiting IKEA, don't you?
oh by the way... this post is not sponsored by IKEA, just so you know ...
My days and my equally lame excuses of 'happened to be within "IKEA's" neighbourhood', are numbered. As soon as E finishes high school, my frequent trip to the store will soon be drastically reduced, maybe once or twice a year.
I go there not for furnitures, for I have no need to add more.
I go there for a cheap cup of tea; read CHEAP and refillable, with cinnamon roll (one time... the roll tasted like cardamom roll!!! blech... I HATE cardamom)... and DESSERT...oh yums :D
E and I love IKEA's TÅRTA CHOKLADKROKANT (Almondcake chocolate butterscotch)
...many times and every time, I'd tell H and E that I wanted to recreate this slice of IKEA's heaven on earth at home and many times I procrastinated (just my excuse to have it at IKEA..again and again)
I baked IKEA's Almond cake chocolate and butterscotch!!! TÅRTA CHOKLADKROKANT
and used hazelnut meal instead of almond meal.
Not quite there yet...
The cake layers might have been too thick and I should have used buttercream instead of fresh cream!!!
...and due to my ever so "professional" piping (NOT!!!) plus trying my damn hardest to cover the whole torte with chocolate ganache (and failed miserably), the cake did look like IKEA had trouble in its kitchen department...
However, the cake may not look anything like IKEA Crispy Chocolate Torte (be honest... it does look a teeny weeny bit...right?) but it tasted good, so good, thinking... I don't have to limit to a slice every time, now that I (oops we...) can have the whole cake to indulge.
Hazelnut Butterscotch Torte
Cake base (adapted with changes from AWW)
200g brown sugar
100g hazelnut meal
4 eggs separated
60g dark chocolate – chopped
75 g DAIM chocolate - chopped
80ml hot water
35g cocoa powder
300ml double cream (whip cream)
1 tablespoon sugar
3-4 tablespoon custard powder
2 tablespoon sugar
150g dark chocolate
150ml double cream
Crushed Daim chocolate for topping.
- Pre heat oven to 180C.
- Grease non-stick tart flan (35cm x 12.5cm x 3 cm) and line the base with greaseproof baking paper
- Melt butter and add dark chocolate.
- Stir to melt chocolate in butter.
- Leave it to cool slightly.
- Mix hot water and cocoa powder.
- Put it aside to cool.
- Add hazelnut meal, egg yolks, chopped Daim chocolate, chocolate butter mix and cocoa liquid in a mixing bowl.
- Mix well.
- Beat egg whites until soft peak.
- Add hazelnut-chocolate mixture in 2 batches into the egg white meringue.
- Divide the batter into 2.
- Pour batter into the flan.
- Bake for 20 minutes.
- Repeat with the remaining batter.
- Leave it to cool on cooling rack.
- Mix custard with ¼ cup milk, stir.
- Heat up remaining milk in a saucepan.
- Bring milk to a quick boil, lower heat to a simmer.
- Add sugar and custard mix.
- Keep stirring until custard thicken.
- Place Gladwrap on the custard to avoid skin forming.
- Leave it to cool.
Beat cream and sugar to soft peak. Refrigerate.
- Using double boil method, melt chocolate and cream.
- Stir to smooth paste.
- Set aside to cool.
- Spread custard onto 1 flan.
- Gently place the other flan on top of the custard.
- Spread the remaining custard onto the second flan.
- Top with cream and pipe some cream around the flan (Note: good to freeze at this stage to firm up the cream)
- Drizzle chocolate and sprinkle crushed Daim chocolate