Welcome to my blog, through which I hope to be able to share my experiences of gluten free cooking, baking, experimenting and eating.
When my daughter was diagnosed (age 6) with Coeliac Disease, our world of eating changed overnight. From breads, pastry and pasta to cakes, biscuits and puddings.......... suddenly most of what we knew was 'off the menu'. I think I must have tested every available gluten free product on the market, seeking out replacements to try and keep things as normal as possible. I was disappointed to find that what was available was often dry, crumbly and flavourless.
Not one to shy away from a challenge, I decided to turn my kitchen into a laboratory, turn all I knew about cooking on its head and start creating!

Wednesday, 15 April 2015

Nutella Trifle - gluten free (or not if you prefer)


Left over chocolate cake in the freezer? Want to impress your guests with a dessert you can knock up in half an hour? This one is for you!

I have been wanting to make a chocolate-hazelnut trifle and have had ideas whizzing round my head of different ways to do it for ages. The classic combination of chocolate and hazelnut has been immortalised in Nutella, a chocolate hazelnut spread which was first brought to the world in jar form in 1964. So Nutella seemed the perfect place to start my trifle-building.


I had a load of chocolate cake which I put in the freezer at Christmas in case of emergencies (if you have an emergency, chocolate cake is a must!), but I have been trying to clear things down for a while in preparation for the growing season, so it seemed the right time to start using it. And what better use than trifle?


A good grown up trifle should have an ample amount of booze......  and in keeping with the chocolate-hazelnut theme, I gave the cake a good soaking of hazelnut liqueur. There are many different brands out there, with Frangelico being probably the best known. As I couldn't find any Frangelico however, I had to search out an alternative....... Waitrose came up trumps with an amazing bottle of Fratello...... a deliciously addictive infusion of Italian hazelnuts, Madagasgan vanilla, cocoa and honey. Beware.... it is amazing on ice and the bottle may be drained very quickly!


If you need to make a child-friendly version, get hold of a non-alcoholic bottle of hazelnut syrup, now available in many supermarkets, bought mostly to add to coffee and cocktails. Monin is a popular make, although I used Teisseire, a French brand, as that is what I had in the larder.

The boozy cake is sprinkled with crunchy toasted hazelnuts and drizzled with Nutella, which gives an amazing gooey, slightly chewy, rich, chocolate-hazelnut surprise to the trifle experience. Topped with cool, vanilla-laced liquid custard and a final layer of lightly whipped cream shot through with an extra hint of Nutella, this trifle will bring a smile to your face and a satisfied whimper.


It has to be one of the easiest trifles I have ever made, yet the delight of eating it is sublime. Spongy, crunchy, liquid, creamy, gooey, chewy textural heaven.......... Alcohol-laced, chocolatey, hazelnutty, vanilla-sweet deliciousness. It will make you look like you have slaved for hours, yet it can be thrown together with so little effort......

Serve it in clear glasses or bowls to do justice to the full layered effect. The advantage of individual portions is that if you have kids, you can make some servings alcoholic and some not. I have served mine in some beautiful hand-blown wine glasses that were given to us as a thank you gift by friends at the end of their stay with us. Aren't they gorgeous? I think it makes the experience of eating the contents that much more special.....


I am sharing these amazingly decadent and very tempting Nutella Trifles as widely as possible.......... They are that heavenly, I want as many people to know about them as possible.....

We Should Cocoa with Choclette at Tin & Thyme. This month's theme is 'No Bake'. Providing you have access to chocolate cake (bought or pre-made), this requires minimal preparation and there was no baking involved on the day! Ok...... so I made the cake originally...... but that was months ago, so I think it counts!


Tea Time Treats with Karen at Lavender & Lovage. This is my second entry to April's 'Chocolate'-themed linky party.



Cook Blog Share with Lucy at Supergolden Bakes.


Recipe of the Week with Emily at A Mummy Too.

Tasty Tuesdays with Vicki at Honest Mum.


The No Waste Food Challenge with Elizabeth's Kitchen Diary. Trifles are the perfect way to use up left over cake.....










Treat Petite with Kat at The Baking Explorer (and Cakeyboi). This month's theme is 'Hello Spring'. Spring is the time I always try to clear down the freezer a little, in preparation for the fruit and growing seasons and this trifle helped to off-load some of that freezer-stored cake.





Foodie Friday with Casa Costello.








Nutella Trifle (to make 4 servings)

Ingredients

left over chocolate cake sponge (about 4 to 5 cupcakes worth)
hazelnut liqueur (about 8 tablespoons depending on how boozy you want it) - or substitute with hazelnut syrup, slightly watered down for children
toasted chopped hazelnuts (about 2 tablespoons)
Nutella (chocolate hazelnut spread) - approx 5 heaped tablespoons
vanilla custard - approx 300 ml good quality, fresh (shop-bought or home made) 
double cream - approx 300 ml
To decorate :
finely chopped or grated dark chocolate
toasted chopped hazelnuts

Method

  1. Cut the chocolate sponge into smallish chunks and place randomly as a layer in the bottom of your chosen serving dish(es).
  2. Drizzle about two tablespoons (or to taste) of hazelnut liqueur per portion over the chocolate sponge and allow to soak in.
  3. Sprinkle a few chopped hazelnuts over the sponge.
  4. Spoon about 4 heaped tablespoons Nutella or chocolate hazelnut spread into a small glass bowl and heat in the microwave on medium in short 20 to 30 second bursts, stirring between each until the spread is runnier and more drizzleable. (If you don't have a microwave, gently heat over a small saucepan of simmering water, stirring frequently).
  5. Drizzle the chocolate hazelnut spread over the sponge so that it is evenly shared per portion.
  6. Spoon the custard over the top, again evenly distributing between portions, so that you have a good, thick layer.
  7. Whip the double cream with the remaining heaped tablespoon of Nutella/spread until you have soft, but firm peaks.
  8. Spoon and spread the cream over the custard.
  9. Decorate with a sprinkling of toasted hazelnuts and some grated or finely chopped chocolate.
Gluten Free Alchemist © 2013-15 unless otherwise indicated

29 comments:

  1. You had me at Nutella Trifle. I love nutella and I agree that the combination of chocolate and hazelnut is heavenly. Your trifle looks very tempting and I am sure it tasted absolutely delicious!

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    1. Thanks Ros. The trouble with Nutella is that it can be quite addictive. Oh well..... Just have to make more trifle!

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  2. Wow I often think of nutella as a kids' treat but you make it look very adult - how did you differentiate between the child-friendly and the boozy trifles? (though I shouldn't call the non-alcoholic child friendly as that would probably be my preference)

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    1. I know what you mean Johanna, but 'chocolate-hazelnut' sounds quite mature..... and I think put in those terms, should be considered very adult!...... Nah...... Nutella is for everyone!
      I have made these twice now..... the first time I put a small chocolate on the top..... a button for children and a couple of curls for the adults. With these ones, I used the pretty little glass rings that you see at the bottom of each glass and colour-coded them depending on alcohol or non-alcohol. Simple!

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  3. these just look so chic and sophisticated. I want to serve them at a dinner party. Love them! And you just know that that Nutella makes them gloriously tasty too!

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    1. Thanks Dom. It is sometimes difficult to think of trifle as 'sophisticated', but if you serve it right it seems to elevate to a new level..... And let's face it..... what's not to love about trifle? So it will always go down well at a dinner party!

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  4. These look awesomely delicious! Loved the Nutella and hazelnut combo! :)

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    1. Thanks Anu. It is such a great mix!
      I just popped over to your blog...... You've got some lovely looking dishes there...... Will be back soon for a bit more exploration!

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  5. Well I'm sold Kate. They look sublime and sound even better. The glasses are gorgeous and even though I never have got around to trying Frangelico, I think I might be bypassing it for Fratello. I also had no idea Nutella was so old - the things you learn! Great post and thanks for sharing these with We Should Cocoa. Just wondering how you figured out which were the adult trifles and which for the younger generation ;-)

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    1. Ha! Sublime indeed! Fratello was quite a discovery and I can think of any number of uses for it..... if I can prevent it disappearing into my mouth......
      The adult and child trifles are distinguished by the pretty little glass 'rings' fixed round the bottom of each glass (another lovely present) which I colour-coded depending on alcohol or not.... But I have made them before with a different chocolate marker on the top!

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    2. Ah yes, I see them now. Very clever :)

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  6. Wow dreamy, if only I could eat nutella. Thanks for linking up to #tastytuesdays x

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    1. Thanks Vicki. The Nutella could be easily substituted!

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  7. This is wonderful! A really nice trifle especially with nutella! Your presentation is really good x

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  8. Beautifully decorated as always. I've never had a chocolatre trifle and now you've got me wondering why on earth not! I might need to bake the cake first though, rarely leftovers in my house! The addition of nutella sounds delicious.

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    1. Thank you Katie. No chocolate trifle? How can that be? You have to put it on your 'must eat' list!

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  9. That just looks like the kind of dessert that could cure all ills... maybe even my dreadful cold. I have been craving sweet stuff all week and we have had nothing in the house except for a jar of Nutella... I will spare you the details. Thanks for linking to #CookBlogShare

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    1. Thanks Lucy.....You're welcome. I'm amazed the jar of Nutella has stayed in the house..... I think I would have eaten it spoon by spoon, cold or not!

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  10. Mouth watering dessert !!
    Lucy Parissi shared it on her Google+ page and I saw it and have to visit your page!
    I'm pinning

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    1. Thank you Winnie! It was pretty divine! Hope you visit again soon.....

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  11. Stunning Kate, lovely layers and I love those glasses too! Thanks for entering into Treat Petite.

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  12. Wow, just wow. The only problem I'd have with making these is that I'd have to double the nutella required as I'd be eating it while putting them together ;)

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    1. Double Nutella would be good too Laura, so there would be no reason to feel guilty about it. And I do confess, a 'small' snaffling of the Nutella from the jar when I was making them. No guilt there either!

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  13. Ponders... I have a freezer full of failed brownies - I ought to do something like this! Such a gorgeous recipe! Thank you for sharing with the No Waste Food Challenge! :)

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    1. You're welcome Elizabeth. Failed brownies sound PERFECT for trifle!!!

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