No Bake recipe - Chocolate Hazelnut Cake

Ingredients: (for about 8-10 people)

Cake:

300 gram Arrow Root Biscuits

3/4 cup Chocoate Chips

5 tablespoons Hazelnut Spread

1 1/2 cup Salted Butter, room temperature

3/4 cup Condense Milk

2 tablespoons Icing Sugar

4 tablespoons Cocoa Powder

* For the biscuits, baby biscuits or digestive biscuits will also do here*

Topping:

1/2 cup Chocolate Chips

1/2 cups White Chocolate Chips

4 tablespoons Cream/ Whole Milk

Strawberry men:

6 Strawberries

1 Apple

5 gram Chocolate Chip

Instruction:

1. In a plastic bag, crush the 3/4 of the baby biscuits into fine powder, and crush the rest into bigger pieces.  Set it aside.

2. In a large bowl, mix the rest of the cake ingredients together with a spatular.  Microwave the mixture for 1 minute.  Take it out and stir it again until the mixture is well blended.

3. Add in the crushed biscuits.  Mix it again.

4. Pour the chocolate biscuit mixture into a round container.  With the spatular, spread and smooth out the top of the mixture.  Wrap it and chill it for at least two hours.

5. To make strawberry men, use a small metal measure spoon, scoop out six balls of apple.  Soak them in a bowl of salted water to prevent from turning brown.

6. With the same metal measure spoon, gently scoop out a ball from each strawberry.

7. Place an apple ball in the hole of a strawberry.  Finish six of them.  Pat dry the excessive juicy on the strawberry men with a paper towel.

8. Microwave the 5 gram of choclate chips for 40 seconds.  With a toothpick, draw a face on each strawberry.

9. Take out the cake from the fridge.  Loosen the cake by cutting the round edge of the cake with a kinfe.  Turn the container over to flop the cake over onto a serving container.

10. Microwave the ingredients of the topping for 1 minute.  Whisk it until well mixed.  Spread the mixture on the cake evenly.

11. Place the strawberry men on the cake as your perference.  Chill the cake until serving.

Steamed Squash Pudding

Ingredients: make about 5 servings

1 Squash

3 Eggs

230 ml Cream

150 gram Brown Sugar

15 gram Pecan, toasted and crushed (for serving)

Maple Syrup (for serving) 

Instruction:

1. Cut off the squash skin, and cut the flesh into thin and small pieces.

2. In a plate, combine the squash and the cream.  Bring it to steam for about 15 minutes over high heat, or until the squash is softened.  Remove the squash from the heat.

3. Pour the steamed squash in a medium mixing bowl.  Add the eggs and brown sugar.  Puree the mixture until it becomes smooth and creamy.

4. Divide the squash mixture into 4 to 5 small serving bowls.  Bring them to steam over medium heat for about 25 minutes.

5. To serve, add a splash of maple syrup and sprinkle some peacan.  This dessert can be served in warm or cold.