How To make Belgian Chocolate Snack Cake
2 1/3 c Sugar
1 2/3 c Cocoa
2 1/4 c Water
2/3 c Veg. oil
3 lg Eggs
2 tb Sour cream
2 ts Vanilla
2 1/3 c Flour
3 tb Cornstarch
2 1/2 ts Soda
1/2 ts Salt
glaze:
1/2 c Heavy cream
8 oz Semisweet chocolate; chopped
Preheat oven to 325. Grease 2 9" round cake pans. Sift sugar and cocoa together in large bowl. Whisk in water, then oil, eggs, sour cream and vainlla. Whisk in dry ingredients until smooth. Pour into pans and bake 40-45 min. until firm in center. Cool in pans on racks 10 min. Invert and remove pans; cool completely. GLAZE: Heat cream to boiling. Remove from heat and add chocolate and stir until smooth. Pour evenly over cakes. (Can be made ahead. Wrap and freeze up to one month.) -----
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Ingredients
*
All-purpose flour - 1/2 Cup
1 Cup = 250 ml
Cocoa powder - 2 Tbsp.
Milk powder - 1 Tbsp.
Baking powder - 1/2 Tsp.
Baking Soda - 1/4 Tsp.
Salt - 1 pinch
Butter - 2 Tbsp.
Dark compound - 30 gm
Hot milk - 2 Tbsp.
Sugar - 6 Tbsp.
Egg - 2 Nos.
Vanilla essence - 1/2 Tsp.
Sunflower oil / Olive oil - 2 Tbsp.
Vinegar - 1/4 Tsp.
Almond
Sugar - 2 1/2 Tbsp.
Butter - 1 Tsp.
Salt - 1 pinch
Cocoa powder - 1/2 Tsp.
Fresh cream - 6 Tbsp.
Dark compound - 125 gm
White compound - 75 gm
Water - 1/4 Cup
Sugar - 2 Tbsp.
Salt - 1 pinch
Fresh cream - 1/4 Cup
Butter - 1 Tsp.
Dark compound - 50 gm
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My favorite part is the bottom. There's a cake like crust that's so good!
How I made chocolate truffles | FeelGoodFoodie
Make chocolate truffles with this easy recipe, including a step-by-step tutorial.
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Welcome to Feel Good Foodie, where #sogood meets good-for-you! I'm Yumna, founder of this channel, and I'm here to make healthy cooking a breeze for you and your loved ones.
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Moist Chocolate Cake Recipe | How To Make Moist Chocolate Cake
Moist Chocolate Cake Recipe | How To Make Moist Chocolate Cake | Easy Moist Chocolate Cake Recipe
Ingredients:
All purpose flour - 1cup (130g)
Cocoa powder - ½cup (50g)
Sugar - 1cup (200g)
Baking powder - 1tsp
Baking soda - ½tsp
Salt - ½tsp
Egg - 1
Oil - ¼cup (60ml)
Milk - ½cup (120ml)
Vanilla essence - 1tsp
Hot water - ½cup (120ml)
Dark Chocolate - 200g
Heavy cream - 150ml
Pan size : 7×7
#spicyfoodz #moistchocolatecake #chocolatemoistcake #chocolatecake #cake #spicyfoodzcake
How to make chocolate truffles with milk at home(Subtitle on)
*I got about 32 chocolate truffles with this recipe.
[Ingredients]
150 g dark couverture chocolate(56%)
150 g milk couverture Chocolate(35%)
(*It can be used as 300g of dark chocolate.)
90 ml full fat milk
40 g(3 Tbsp) unsalted butter
**Compound chocolate doesn't work.Be sure to use couverture chocolate with cocoa butter.
In the case of compound chocolate using vegetable oils such as coconut oil, soybean oil, and palm kernel oil, the ganache does not harden.
Be sure to use couverture chocolate.
** If possible, choose more than 50 percent of the couverture chocolate.
**If you use heavy cream instead of milk, add 150g of cream. In this case, the butter may be 1 tsp or skipped.
[For chocolate coating]
dark chocolate(tempered or compound)
milk chocolate(tempered or compound)
[For decoration]
Dried fruits, nuts, coffee beans, edible gold leaf...
*** If you can consume all the truffles within a week, store them in the refrigerator. Because of the fresh milk, the truffles must be chilled.
Return to room temperature 1 to 2 hours before serving.
If you don't think you'll be able to finish your homemade truffles in a week, i recommend storing them in the freezer.
It can be stored for 2 months in the freezer.
To keep your truffles fresh, seal them in an airtight container. This will prevent refrigerator odors from permeating the delicate chocolate flavor.
*Secondary editing and re-uploading of this video are prohibited.
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