I love everything pecan and pecan pie is up there with the best of them. This blondies version just goes up a notch with the addition of white chocolate. It just gets better and better. Originally a recipe from Baking Heaven, it’s a classic Pecan Pie flavour with delicious cinnamon and vanilla. The glaze to finish is a touch of genius so don’t leave it out.
I made brownies for my son and his friends and had half a tray leftover (always bake extra!) so as the ice cream recipes were going down so well with everyone, I figured I could make an ice cream from the leftovers. It worked! Really well!!
Following the basic method used for some of the other ice cream recipes, I changed and added ingredients to try and get that lovely rich toffee flavour with bites of soft, squidgy brownie throughout. Result!
Definitely one of my favourite ice creams so far, this delicious and very pretty no churn ice cream recipe looks so good. Adding kirsch to it just gives it a little kick but you can leave it out if it’s for all ages.
You probably have most of the ingredients already in the house so why not have a go at making it? It will store in the freezer for a month but it won’t last that long!! It’s delicious scooped into cones or pop a few scoops into a bowl with some fresh raspberries and a drizzle of the left over raspberry sauce for a lovely dessert.
This is not for the fainthearted! It’s rich, decadent, luxurious, delicious and quite sinful. But it’s oh so worth it! Originally I saw a video from Dr. Oetker showing how to make this and managed to get the ingredients listed and method tested to get a result. Oh and did I mention it’s gluten free?! Yes indeed you won’t believe it but it is!
If you like your chocolate very rich and full on then use all dark chocolate or for a slightly less full on chocolate effect, you can opt for half dark and half milk. If you only use milk chocolate, it will probably be too sweet when combined with the caramel layer.
There are a couple of options with the ingredients if you can’t get the original ones and they all worked for me so that makes things a little easier. It’s not a complicated recipe but is made in stages so you need a little more time.
This really is the ultimate decadent chocolate cake and truly fit for a special occasion. The chocolate ganache covering just lifts it up from a chocolate cake to another platform of chocolate heaven!
It’s actually easier to make than the finished product looks. It was my first time using my Nordic Ware very fancy bundt tin and I learnt a few things along the way which I’ll outline in the method so you have a perfect result.
This particular type of bundt tin has very sharp edges and just needs a little bit of pre baking love to have a perfect result. I had a few of the narrowest bits stay behind in the tin but I know what I did wrong and that’s why I try out each and every recipe first before putting them up here. I filled the centre of my cake with fresh raspberries, both as a cover up (sneaky) and also because I really like the contrast of chocolate and raspberries.