Indulgent delights
Gooey goodness tastes just as good as it looks
ELOISE HEAD, KNOWNONLINE as Fitwaffle, has amassed a following of more than 4 million across her social media platformswith her fun, simple and indulgent bakes.
Apersonal trainer, turned food influencer, turned baker, Eloise’s recipes inspire, spread joy and bring people together through the love of delicious food.
Her book Fitwaffle’s Baking It Easy is full of quick and easy cakes, cookies, traybakes and puddings using only three ingredients.
There is a section of her most popular special occasion bakes that need a few more ingredients but are totally worth it!
CHOCOLATETOFFEEFUDGE
This fudge is super easy to make and very versatile.
The chocolate filled toffee cups melt into the warmmixture to create gooey caramel and chocolatey swirls. It tastes just as good as it looks!
10 minutes + 3-4 hours chilling
Ingredients 1 x 397g can of caramel (I use Carnation) or 1 x 380g can dulce de leche 500gwhite chocolate, broken into pieces 330g chocolate covered toffee cups (I use Rolos)
Method
Line a 20cmsquare baking tin with nonstick baking paper.
Put the caramel and white chocolate into a large saucepan and warmover a low– mediumheat, stirring constantly with a wooden spoon, until the chocolate has melted and the mixture is thick and smooth.
It should peel away from the bottom and sides of the pan when you stir the mixture or tilt the pan. If it still looks runny, continue to cook until it thickens. Turn off the heat, add the chocolate-covered toffee cups, reserving 10–15 for the top, and fold in just a fewtimes to avoid completely melting the chocolate. Pour into your prepared tin and smooth it out to the edges. Press the reserved chocolates into the top of the fudge.
Chill in the refrigerator for 3–4 hours until set, then cut into 64 x 2.5cm (1in) squares. Enjoy!
Store in an airtight container in the fridge for up to 5 days. — Makes 64 pieces
Swap: Feel free to use any chocolate bar of your choice instead of the chocolatecovered toffee cups, cut into pieces.
SPECULOOSCAKE
This cake is amust for speculoos biscuit lovers. It’s soft, moist and so easy to make. With speculoos spread (cookie butter) being the main ingredient, this cake is packedwith sweet, cinnamon flavours.
40 minutes + 40minutes cooling
Ingredients use Biscoff)
11⁄ tsp baking powder 2
2 large eggs
FORTHE TOPPING (OPTIONAL) 2 speculoos biscuits (I use Biscoff), finely crushed
Method
Preheat the oven to 180C (160C fan) and line the bottom of a 20cmround springform cake tin with a circle of nonstick baking paper.
Put400g (1 2⁄ cups) of the speculoos 3 spread (cookie butter) into amicrowavesafe bowl and microwave on high in 30-second bursts, stirring at each interval, until runny and smooth, then let it cool for about 5minutes.
Transfer to a large mixing bowl, then stir in the baking powder with a balloon whisk until combined. Gradually mix in the eggs until fully combined, then pour into your prepared tin and smooth out evenly with the back of a spoon.
Bake in the oven for 30 minutes, or until a toothpick inserted into the middle comes out clean. Leave to cool in the tin for 30 minutes, then transfer to a cooling rack.
Melt the remaining speculoos spread in amicrowave-safe bowl as above, then pour over the cake, spreading it out with the back of a spoon and letting it drip over the edge.
Sprinkle the crushed biscuits over the top to decorate, if desired. Store in an airtight container for up to 4–5 days.
Serves 8