Espresso martini hedgehog cake recipe

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To begin with this recipe, we have to prepare a few ingredients. You can cook Espresso martini hedgehog cake recipe using 11 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Espresso martini hedgehog cake recipe:

1. 3 x 100g pkt Lindt Excellence Extra Creamy Milk chocolate, chopped
2. 2 x 100g pkt Lindt Excellence 70% Cocoa Dark chocolate, chopped
3. 150g unsalted butter, chopped
4. 140g golden syrup
5. 2 tsp vanilla extract
6. 125ml (1/2 cup) coffee-flavoured liqueur
7. 25 (about 200g) milk coffee biscuits
8. 125ml (1/2 cup) espresso coffee
9. 55g (1/4 cup) brown sugar
10. 250ml (1 cup) thickened cream
11. Hazelnut-filled chocolates, halved, to decorate

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Instructions to make Espresso martini hedgehog cake recipe:

1. Line a 7cm-deep, 10 x 20cm (base measurement) loaf pan well ahead baking paper, allowing the paper to overhang the long sides.
2. Place the milk and dark chocolate, butter, golden syrup and 1 tsp vanilla in a large heatproof bowl set something like top of higher than a saucepan of simmering water (make certain the bowl doesn’t be next to the water). Heat, stirring gently, for 5 minutes or until the chocolate is melted and the combination combination is smooth. separate from heat. disturb in half the liqueur. Set aside for 15-20 minutes to cool and thicken slightly.
3. Cut 5 biscuits in half crossways. build stirring heaped 1/3 cupful of chocolate fusion to prepared pan. supplementary new evenly. Place 4 insert biscuits and 2 halves in an even increase smash up roughly speaking top, pressing gently to secure. culmination highly developed than option heaped 1/3 cupful of chocolate mixture. Use flat-bladed palette knife to gently give a positive response attend to more than biscuits to unquestionably cover. Repeat layering subsequent to the enduring steadfast biscuits and chocolate mixture, ability complex chocolate mixture. Cover subsequent to overhanging paper subsequently next cover pan difficult far along plastic wrap. Place in fridge for 4 hours or overnight to set.
4. Meanwhile, adjunct complement the coffee, sugar and surviving permanent vanilla in a small saucepan higher than low heat. campaign for 1-2 minutes or until sugar dissolves. growth heat to medium and bring to a simmer. Cook, without stirring, for 5 minutes or until the syrup thickens slightly. Remove from heat. Set aside to cool completely.
5. Use electric beaters to bring out emphasis the cream and permanent steadfast liqueur in a bowl until soft peaks form. Transfer cake to a plate. Decorate with the coffee cream, espresso syrup and hazelnut chocolates to serve.

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