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Our Kitchen Blog
Fisher & Paykel
Our Kitchen Blog
Fisher & Paykel is excited to bring you
Our Kitchen, a food blog produced by a
group of friends at Fisher & Paykel who
share a passion for all things food and
cooking. Through delicious recipes and
beautiful photography the blog imparts
knowledge and advice, inspiring readers
in their culinary endeavours. With
varying experiences and backgrounds
in cooking, every member of the Our
Kitchen team brings to the table their
own unique perspective on food. As a
result we present a collection of recipes
which appeal to inspiring foodies of all
skills and interests.
Visit www.ourkitchen.fisherpaykel.com
for more recipes and cooking ideas.
Chocolate, hazlenut and whiskey cakes
1
Ingredients
Makes 15 wee cakes
For the cake:
150g butter
150g sugar
4 eggs
200g hazelnuts (or any other nuts you
might have on hand)
300g dark chocolate (I used 70%)
175g sour cream
2 tbsp whiskey
For the cherry compote:
680g jar preserved cherries, syrup
included (or equal weight fresh cherries
plus ¼ cup water)
¼ cup sugar
Hazelnut praline:
100g hazelnuts, very roughly chopped
100 g caster sugar
water
1 tsp vanilla extract
Gently whipped cream to serve
2
Method
For the cake:
1. Preheat oven to 180°C on bake and
grease 10 ramekins. Place the hazelnuts
onto a baking tray and roast for about
10 minutes. Remove and while still
hot rub them between a tea towel to
remove as many of the skins as possible.
Some of the skins are more stubborn
than others, don’t worry too much — it
will add a bit more texture to the cake.
Once nuts have cooled, place in a food
processor and process until fine.
2. Melt the chocolate over a bain-marie.
3. Cream butter and sugar until light and
pale. Add eggs one at a time beating
well after each addition.
4. Add the chocolate, ground hazelnuts,
sour cream and whiskey into the egg
mixture and stir until just combined. Do
not over mix.
5. Divide the mixture between the
ramekins and bake for approx 15-20
minutes (approx 30 minutes if you are
making one large cake) or until a skewer
comes out clean.
For the cherry compote:
1. Combine the cherries and sugar in a
saucepan and boil for 15 minutes until
the fruit softens. Set aside.
For the hazelnut praline:
1. Pre-heat oven to 180°C on bake.
Place hazelnuts on a baking tray lined
with grease-proof paper and roast for
approximately 5 minutes. Remove from
the oven and rub between two tea
towels to remove as much of the skins
as possible.
2. Place the sugar in a saucepan and
add just enough water to dissolve. Bring
to the boil. Reduce the heat and simmer
for 10 – 15 minutes until the mixture
turns a light golden colour. Add vanilla.
3. Pour the sugar mixture over the nuts
and set aside until the praline hardens.
4. Once set place into a snap lock bag
and bash with a rolling pin to break the
praline up into pieces.
To serve:
1. Place cakes on individual plates and
spoon over the cherry compote followed
by a sprinkling of hazelnut praline and a
dollop of whipped cream.
12