Jaffa Cake and Orange Bacio Cake
8
10 min
40 min
Ingredients
- 100g Stork Tub
- 100g Novi Bloc Fondente
- 3 eggs, separated
- 100g caster sugar
- Zest 1/2 orange
- 1 packet orange Jaffa Cakes
- 175g roasted hazelnuts
- 1 tub chocolate and hazelnut spread
Method
- Start this recipe by melting together 100g Stock with 100g Novi.
- Finely blitz 100g of the hazelnuts and add to the mixture. Coarsely chop the remaining 75g and put aside.
- Meanwhile, whip the 3 eggs whites to stiff peaks and put aside. In another bowl, whip together the 3 egg yolks with the caster sugar and orange zest for 5 minutes.
- Fold the melted chocolate mixture along with 50g of the coarsely chopped hazelnuts.
- Next, carefully fold in the egg whites.
- Chop up 10 of the Jaffa cakes and mix in.
- Line a 7 inch cake tin with a baking paper and spoon in the mixture.
- Bake in the oven at 180⁰C for approximately 40 – 45 minutes. Allow to cool, then pour over the heated chocolate spread and decorate with the remaining 25g hazelnuts and more crumbled Jaffa Cakes.