For more baking recipes check out the Harvey Norman blog.
450g dark chocolate
600g store-bought madeira cake, crumbled
¼ cup Kahlua
2 tbs vodka
2 tsp vegetable oil
50g chocolate coffee beans, chopped
100g white chocolate, coarsely grated
75g roasted hazelnuts, chopped
Cocoa to dust
Chop the chocolate then place in a heatproof bowl set above a saucepan of simmering water. Stir until melted. Place the cake and 100g melted dark chocolate in a large bowl and mix well to combine.
Make an 80ml espresso.
Chop up coffee beans, white choc and hazelnuts.
Add the espresso, Kahlua, vodka, coffee beans, white chocolate and hazelnuts then chill for 30 minutes.
Roll tablespoons of the chocolate cake mixture into balls then chill for 30 minutes to firm up. Place the oil and 200g melted dark chocolate in a small bowl and mix well to combine.
Insert a toothpick into each ball and dip in the chocolate mixture, allowing any excess to drip off. Place on a large serving tray lined with baking paper, and set aside for 30 minutes or until firm. Drizzle with remaining chocolate then dust in cocoa.