CHOCOLATE HEDGEHOG
Make and share this Chocolate Hedgehog recipe from Food.com.
Provided by JNS381
Categories < 30 Mins
Time 20m
Yield 24 squares
Number Of Ingredients 12
Steps:
- For the slice :.
- Line a baking tin with baking paper.
- Melt butter and sugar in a small saucepan over a low heat, add cocoa and mix well.
- Remove from heat and add beaten egg.
- Place all other ingredients into a bowl. Add melted mixture and stir well.
- Press into pan and chill until set.
- Spread with the icing.
- For the icing:.
- Sift icing sugar and cocoa together and add water.
- Mix to a smooth consistency, adding more water if needed.
- Sprinkle with some extra coconut if you like.
- Chill until set and then cut into squares.
CHOCOLATE-PECAN HEDGEHOG COOKIES
Unlike the real woodland creatures, these chocolate-coated hedgehogs dwell on snack plates and cookie trays. The little guys are fun to make and eat. -Pamela Goodlet, Washington Island, WI
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 cookies.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour, pecans and salt; gradually add to creamed mixture and mix well. Shape 1 tablespoon of dough into a ball; pinch the dough to form a face. Repeat. Place 2 in. apart on a greased baking sheet. , Bake 12-15 minutes or until lightly browned. Let stand 5 minutes before removing to a wire rack to cool completely., In a microwave, melt chocolate; stir until smooth. Holding a hedgehog cookie by the nose, spoon chocolate over the back (leave the face uncovered). Allow excess to drip off. Place on waxed paper; immediately coat the wet chocolate with sprinkles., With a toothpick dipped in chocolate, make two eyes and a dot on the nose. Let stand until set. Store in an airtight container.
Nutrition Facts : Calories 114 calories, Fat 8g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 46mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.
HEDGEHOG CAKE
A celebration cake with a touch of woodland style, this chocolate cake is decorated with edible spikes, buttercream and chocolate details
Provided by Valerie Barrett
Categories Dessert
Time 2h30m
Number Of Ingredients 17
Steps:
- Heat the oven to 160C/140C fan/gas 3. Grease and base line a 1 litre heatproof glass pudding basin and a 450g loaf tin with baking parchment.
- Put the butter and chocolate into a saucepan and melt over a low heat, stirring. When the chocolate has all melted remove from the heat.
- In a large bowl mix together the flour, baking powder, bicarbonate of soda and muscovado sugar. In another bowl beat together the eggs, soured cream and vanilla extract. Pour the egg and chocolate mixtures into the flour and mix thoroughly together.
- Weigh 250g into the loaf tin, then spoon the rest of the mixture into the pudding basin.
- Cook both cakes side by side in the oven. The loaf cake will cook in about 30 mins and the basin cake in about 1 hour. Take the loaf cake out of the oven and close the oven door quickly so as not to allow the heat out. Test with a skewer inserted into the centre, it should come out clean. If not return to the oven for another five mins. Repeat with the basin cake after about another half an hour. Once each cake is cooked, allow to cool completely before turning out.
- To make the icing, mix together the cocoa and water to make a smooth paste. Beat the butter until soft and gradually beat in the icing sugar. Add the cocoa paste and beat until smooth.
- To assemble the cake, trim the top of the basin cake so it is flat. Turn cut side down onto a board and cut in half vertically. Spread a little butter icing on each of the flat bases and sandwich these two buttercreamed surfaces together to make a rugby ball shape for the hedgehog body. Place onto a 30cm cake board or wooden board. Cut the loaf cake in half vertically. Take one half and trim the short end to a v shape to make the pointy head. Use a little icing to attach to the body. Cut pieces from the remaining loaf cake to fill any gaps. Cover the whole cake in butter icing.
- Cut the flake bars into pieces ranging from 2.5cm to 5cm. The spikes do not have to be regular or even in shape. Starting at the front push the spikes into the body of the hedgehog at a slight angle. Start with the small pieces gradually using larger ones as you go towards the back. Press a round chocolate into the tip of the head to represent the nose and use chocolate chips for the eyes. Using a tiny bit of butter icing attach sliver or gold balls to the eyes.
- The cake is best made the day before cutting and icing and will keep well for 3-4 days.
Nutrition Facts : Calories 478 calories, Fat 27.7 grams fat, SaturatedFat 16.9 grams saturated fat, Carbohydrate 53.5 grams carbohydrates, Sugar 45.1 grams sugar, Fiber 1.6 grams fiber, Protein 4.5 grams protein, Sodium 0.3 milligram of sodium
CHOCOLATE HEDGEHOG
This is a little similar to the chocolate brownie. There is no baking required and kids really love it.
Provided by Susie T
Categories Bar Cookie
Time 45m
Yield 16-20 squares
Number Of Ingredients 12
Steps:
- Grease a 19 cm x 28 cm x 2 cm baking tray.
- Put crushed biscuits in a bowl.
- Melt the butter with the sugar, coconut and cocoa in a saucepan on low heat.
- Bring to the boil and boil for about 2 minutes.
- Allow the mixture to cool.
- The mixture may look separated but ignore this.
- Whisk in the eggs, this improves the mixture again.
- Pour this mixture over the crushed biscuits and stir until it is evenly combined.
- Pour into the tray and let cool.
- Spread over frosting and sprinkle nuts, hundreds and thousands or chocolate chips.
- Cut into squares.
- CHOCOLATE FROSTING Put cocoa powder, icing sugar, syrup and butter in a bowl and mix together.
- Add the water, a little at a time and beat all the time.
- Beat for about 15 minutes on high speed until it is light and fluffy.
- If it looks curdled just add a little more icing sugar.
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5/5 (1)Category Baking, Dessert, Snacks | LunchboxCuisine AustralianCalories 276 per serving
- Place the butter, condensed milk, dark chocolate and cocoa powder in a saucepan and melt over a low heat until the butter and chocolate are melted (around 5 minutes). Stir often to prevent the mixture from sticking to the bottom of the pan.
- When the condensed milk mixture is ready, take off the heat and stir in the biscuit crumbs and coconut.
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- Add the chopped chocolate to a microwave-safe bowl. Microwave for 30-second intervals on medium power (NOT high), stirring between each, until just melted.
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