Nadiya Bakes episode 4 – Baking with Chocolate

Nadiya Bakes episode 4 - Baking with Chocolate

Nadiya Bakes episode 4 – Baking with Chocolate: Nadiya Hussain turns her attention to an ingredient that many people find irresistible – chocolate.



Nadiya shares four recipes of pure, unadulterated, chocolatey bliss. First up, it is a brownie – but not any old brownie – this is Nadiya’s ultimate Money Can’t Buy You Happiness Brownie. Three epic layers of indulgence, starting with the rich brownie base, followed by caramel and hazelnuts and a luxurious cheesecake topping to finish.

Next, Nadiya gives the American fruit cobbler a chocolatey twist, creating the perfect stress-free family pudding. Nadiya’s elegant snack-sized treacle and star anise madeleines, inspired by her own childhood memories, are the perfect fix for days when only chocolate will do, and her final bake is nothing short of magical – a decadent chocolate and caramel flan that bakes itself upside down in the oven.

And chocolatier Aneesh Popat shares his love of this extraordinary ingredient as he bakes a magnificent chocolate tart.


Nadiya Bakes episode 4 – Baking with Chocolate

Roast fruit cobbler

Roast fruit cobbler
Roast fruit cobbler

Nadiya’s chocolate and fruit cobbler is the perfect autumnal dessert. Warming and comforting; the whole family will love it.


  • Brush the base of a 25x30x5cm/10x12x2in baking or roasting dish generously with butter. Preheat the oven to 190C/170C Fan/Gas 5.
  • To make the fruity layer, place the plums and peaches in a large bowl. Sprinkle over the sugar and cornflour and mix until everything is evenly coated.
  • Pour the mixture into the baking dish and level the surface. Sprinkle over the blueberries and top with the lemon zest, making sure to distribute evenly all over. Finally, scatter over the mint, pushing the leaves in a little so they don’t burn during baking.
  • To make the cobbles, place the butter, sugar and eggs in a bowl and mix by hand or using an electric mixer. Add the flour, coconut and cocoa powder and mix until you have a stiff cake mixture. Add the chocolate chips and mix to combine.
  • Use an ice cream scoop or 2 tablespoons to dollop the cobble mixture sporadically all over the fruit, leaving little gaps in between.
  • Sprinkle the cobbles with a little salt and bake in the oven for 35 minutes, until the fruit is soft, the cobbles are crunchy and you are ready to eat this bad boy! Eat with ice cream and a drizzle of melted milk chocolate, if preferred.

Cheesecake brownies with nutty caramel – Nadiya Bakes episode 4

Cheesecake brownies with nutty caramel
Cheesecake brownies with nutty caramel

Nadiya calls these her ‘Money can’t buy you happiness’ brownies. They are an epic cross between a cheesecake and a brownie, with a delicious nut and caramel middle. Plan ahead because they need a little double baking around the caramel centre.


  • Preheat the oven to 180C/160C Fan/Gas 4. Line the base and sides of a 20x30x5cm/8inx12inx2in brownie tin with some baking paper so that it comes 1cm/½in above the top of the tin and lightly grease.
  • To make the brownie base, put the butter and chocolate in a small saucepan and melt over a gentle heat, stirring occasionally until the mixture is liquid. Set aside to cool.
  • Whisk the eggs, sugar and cooled coffee in a large mixing bowl until the mixture is light, thick and fluffy. This should take 5 minutes with an electric hand whisk.
  • Pour in the cooled melted chocolate and whisk until the mixture no longer has any streaks in it. Then add the sifted flour, cocoa and salt and mix until you have a glossy batter.
  • Mix the remaining teaspoon of flour with the chocolate chips in a bowl before mixing them into the batter until they’re well dispersed – this trick will stop them sinking to the bottom when you bake the brownies. Pour the mixture into the prepared tin and level off the top. Bake for 25 minutes.

Method part 2

  • To make the nutty centre, toast the hazelnuts in a large non-stick pan over a medium heat, stirring until they are a deep golden-brown.
  • Put the dulce de leche in a bowl along with the toasted nuts and the salt, mix and set aside.
  • As soon as the brownies are baked, take them out of the oven and leave to cool completely in the tin. As soon as they have cooled, spread the sticky nut mixture over the top and place in the freezer for 30 minutes.
  • Adjust the oven to 170C/150C Fan/Gas 3½.
  • To make the cheesecake top, mix the cream cheese, sugar, egg, almond extract, orange zest and flour together really well. Spread an even layer over the nut mixture and bake for 30 minutes. As soon as the cheesecake is set in the centre, remove from the oven, allow to cool and leave in the fridge overnight. The wait will be worth it!
  • Dust with the cocoa, take out of the tin and cut into squares. Eat, eat, eat!

Chocolate caramel flan – Nadiya Bakes episode 4

Chocolate caramel flan
Chocolate caramel flan

Nadiya’s chocolate caramel flan (or chocoflan) magically inverts itself in the oven, when the crème caramel rises to the top. It is best to use homemade salted caramel sauce for this recipe.


  • Preheat the oven to 180C/160C Fan/Gas 4. Grease and lightly flour a 23cm/9in Bundt tin. Find a roasting tin big enough to hold the Bundt tin comfortably and deep enough for water to come two-thirds of the way up the side of the Bundt tin. Pop a tea towel in the base of the roasting tin.
  • To make the caramel layer, put the salted caramel in a microwaveable dish and warm for about 20 seconds or just long enough to make it runny. Pour into the base of the Bundt tin, avoiding drips on the sides. Tap on the worktop to level the surface.
  • To make the cake layer, whisk the butter and sugar in a bowl until really light and fluffy. Add the egg and vanilla extract and mix to combine.
  • In a separate bowl, add the flour, cocoa, bicarbonate of soda and baking powder and mix thoroughly.

Method part 2

  • Spoon the coffee into a small bowl, add a few tablespoons of the milk and heat for a few seconds in the microwave or in a small saucepan on a medium heat, until the coffee has dissolved. Pour the coffee into the remaining milk and stir through.
  • Sift a third of the flour mixture into the butter mixture and fold in with a large metal spoon. Fold in a third of the coffee-flavoured milk, then repeat until all the flour and milk has been mixed in and is smooth.
  • Spoon the cake mixture over the salted caramel in the tin, tap the tin on the work surface to remove any bubbles and make sure the top is level. Put the Bundt tin in the centre of the roasting tin.
  • To make the crème caramel, mix the evaporated milk, condensed milk, eggs, vanilla and salt in a food processor until smooth. Pour over the back of a spoon, over the top of the cake batter.
  • Have a jug of hot water ready. Put the roasting tin with the Bundt tin into the oven. Before you close the door, pour the water straight onto the tea towel in the roasting tin, making sure the water reaches at least two-thirds of the way up the side of the Bundt tin.
  • Bake for 1 hour and don’t be tempted to open the oven. Remove from the oven and leave to cool in the tin for another hour. Flip over onto a serving dish, cut into slices and serve.


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