Forever Eternity – Valentine’s Special

This recipe is crafted by Tsarina (@tsadough on Instagram) for a Valentine’s special meal for Dough’s community.

Love is in the air, and you can not escape it even if you try. This dessert is perfect to share with your loved one sitting at home in your overalls. That’s the vibe we are going for in 2021 – comfort, love and pyjamas. Even if you feast on this by yourself – we promise we won’t tell. As treating yourself is as important an aspect of self-love as any!

In case you skipped the main course, here’s my recipe for gnocchi that makes for the perfect Valentine’s special meal!

This pudding is decadent, sinful, and luxurious – everything Valentine’s Day is supposed to be. It’s got to be “happily ever after” when espresso, dark chocolate, toffee and hazelnuts come together. While its rich and warm flavours may make one feel otherwise, this dessert is deceptively simple to make!

Hazelnut and Espresso Pudding

Recipe by Tsarina A Vacha

Servings

2

servings

Prep time

20

minutes

Cooking time

30

minutes

Hazelnut and Espresso Pudding with Dark Chocolate Toffee Top

Ingredients

• For Toffee Base:

• 1 tbsp Butter

• 2 tbsp Condensed milk

• 20 Hazelnuts chopped

• Dry Ingredients For Pudding layer

• 50 g Light brown sugar

• 60 g TWF Reliq flour

• ½ tsp Baking powder

• 1 tbsp Espresso powder

• 40 g Dark chocolate, chopped

• 5 Hazelnuts

• Wet Ingredients For Pudding Layer

• 2 tbsp Oil

• 2 tbsp Cream

• 2 tbsp Yogurt

• 2 tbsp Brewed espresso

Directions

• Toffee Base
• Melt butter, add the hazelnuts and fry till golden brown
• Mix in condensed milk and pour into ramekins*
• Bake for exactly 5 minutes and take it out of the oven
• Pudding Layer
• Put all the ingredients (except chocolate) into the jar of your dry grinder
  and make a fine powder. Tip into a bowl
• Mix the wet ingredients separately with a fork to combine
• Assembly
• Pour the wet mix over the dry mix, fold gently, adding the
  chocolate
• Pour over the toffee base and bake for 30 mins
• De-mold after 5 mins. Serve with slightly sweetened cream

Notes

• *The parchment lining inside the ramekins must cover the base and go up the sides by about 2 cm
• A dash of brandy or rum can be added as topping before serving

Tsarina Abrao Vacha (@tsadough on Instagram)
Guest writer, and an explorer of foodscapes

An architect by profession, Tsarina Abrao Vacha calls herself “An Architect of facades and feasts”
For over 30 years, (22 of which were overseas) the synergies between design and food have been the inspiration behind her creations. Among other things, she also dabbled with bespoke interiors, tablescapes and curated food experiences. When not at her drawing board, or on a site, Tsarina likes to immerse herself in scripting recipes, baking sourdough and healthy treats, hosting supper clubs and researching vintage/ heirloom food traditions.
You can reach her on her instagram – @tsadough.