Equipment
23cm x 13cm loaf tin, about 7cm deep
http://www.willieschocolateshop.com/cart/pages/chocolate-hazelnut-espresso-cake-recipe.html
- 250g dark muscovado sugar
- 225g slightly salted butter
- vanilla essence
- large eggs
- 150g plain flour
- bicarbonate of soda
- 180ml hot black coffee
- For the topping
- 150g white chocolate
- 150g mascarpone cheese
- cold espresso coffee
The gal that posted the recipe said these bars were “much requested” and that “people die over them” so I had to give em a whirl. The recipe was super easy, the crust came together in a snap using my food processor and the filling was even more simplistic (I love simple)! I snuck a taste of the filling before I poured it onto the crust and for a moment, I felt compelled to lick the bowl. Seriously, these bars are amazing, if you like pecans, make this recipe!
- white sugar
- brown sugar
- light corn syrup
- eggs
- butter
- salt
- white sugar
- all-purpose flour
- vanilla extract
says SimpleDollar – I usually pull out the loaf in the evening from the freezer, then slice pieces in the morning for breakfast. I like it plain – some put butter on it and warm it up. Then just pop it back in the freezer.
- baking soda
- salt
- butter
- brown sugar
TNT by Peg
- vanilla
- packed brown sugar
- low-fat yogurt
- vegetable oil
- egg
- salt
- baking powder
- baking soda
- nutmeg
- tsp.ground ginger
- cinnamon
- whole wheat flour
- all-purpose flour
- raisins
- finely shredded carrot
- TOPPING:
- rolled oats
- oat bran
I guess it’s gotta be sweet w vanilla in it
- milk
- salt
- baking powder
- sugar
- flour
- vanilla
- eggs