Cadbury Crunchie Spread with Crunchie Bites, 400g

Product Information

To make the dark chocolate ganache chocolate drip, put the ingredients into a bowl and microwave for 20 seconds, then stir. Continue microwaving in 10 second blasts, stirring between each blast, until melted and smooth

Pre-heat your oven to 160C Fan/350F/Gas Mark 4, and grease and line three 8" cake tins that are at least 2" deep Remember, an under-mixed cheesecake filling won’t set! And you’re much more likely to under-mix than over-mix if you’re doing it by hand. Do I need any special equipment to make your gluten-free Crunchie cheesecake recipe? Once your spread is lovely and soft. Pour it over the top of the spread it over the top of the brownies. I didn’t spread it right to the edges I left about 1cm around the edges of the brownies.

How to make a Crunchie Drip Cake

Put the remaining Crunchie buttercream into a piping bag with your chosen nozzle and pipe swirls all around the edge of the cake Crunchie Spread – This is optional. I used it to give the milk chocolate a more Crunchie flavour as it contains honeycomb pieces. In another mixing bowl, melt butter and condensed milk in the microwave on 50% power for 2-3 minutes, stirring every 30 seconds until melted. Mix until smooth.

Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 4 teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour. Can this cake be made dairy or gluten free? I’ve chosen to use icing sugar in this recipe because it’s nice and light, powdery and almost vanishes into the cheesecake filling. Other sugars just wouldn’t work the same. Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.

If it all goes wrong, still try giving it a chance to set in the fridge anyway – it might set, you never know! And if it doesn’t, just pop it in the freezer and serve it up slightly more frozen! My cheesecake filling spilt out everywhere when I removed it from the tin. What did I do wrong? My name is Sarah and I am the face behind A Spoonful of Vanilla. I started my blog in January 2020 as a place to share all of my creations. I have loved baking since I was young but started creating and experimenting with my own recipes when I studied at University. I have always found baking the perfect way to de-stress and just forget about everything going on in the outside world for a few hours. Social links Use a palette knife to smooth the chocolate on the top of the cake. You can cover the whole top of the cake with chocolate it you like I’m working on creating a dairy-free cheesecake using ingredients that are easy to source for everyone, but it’s not easy. Keep your eyes peeled for that in the future though. Can I make your gluten-free Crunchie cheesecake recipe vegan?