MOIST CHOCOLATE CAKE (Mas bongga with CARAMEL)
MOIST CHOCOLATE CAKE
4 cups all-purpose flour
1½ cups cocoa powder
1 tbsp. baking powder
1 tbsp. baking soda
2 tsps. salt
1000 grams/ ml water
4 cups brown sugar
2 whole eggs
1 cup corn oil
¼ cup white vinegar
Caramel icing:
4 tall cans evaporated milk
½ cup cornstarch
1¼ cup brown sugar
8 egg yolks
225g butter
How To Make MOLTEN CHOCOLATE LAVA CAKE
Welcome to the Sugar Crystal Kitchen! I'm Jessica, a pastry chef in training, and I'm all about taking whisks *pun intended*. Join me on a sweet journey by hitting SUBSCRIBE to keep up with all of my latest recipe uploads and more!
INGREDIENTS:
- unsalted butter 85g (6 tbsp)
- bittersweet chocolate 170g (6oz)
- eggs 4 each
- granulated sugar 130g (6 tbsp)
- vanilla extract 1/2 tsp
- AP flour 30g (1/4 cup)
- pinch of salt
METHOD:
1. Melt together chocolate and butter in the microwave at 30 second intervals. Set aside.
2. Whisk eggs and sugar until thick and light in color.
3. Whisk in vanilla extract, flour, and salt.
4. Stir melted chocolate into sponge batter until homogeneously combined.
5. Transfer batter into a piping bag. Pipe lava cakes into preferably ramekins, but if you're like me and only have a muffin tin then go ahead and use that instead.
6. Bake at 400F for 7-9 minutes if using a muffin tin or 12-14 minutes if using ramekins.
7. Invert lava cake onto serving platter. Garnish with a little dusting of powdered sugar and enjoy!
SOCIAL MEDIA~
Instagram:
Facebook:
Music: Love Me! [cute piano bgm]
Almond horn cookies recipe: Crunchy, Sweet, and Oh So Satisfying!
Almond horn cookies recipe: Crunchy, Sweet, and Oh-So-Satisfying!
Craving melt-in-your-mouth cookies with an irresistible crunch? Look no further than these delightful almond horn cookies! Made with a simple dough infused with almond flavor and rolled in toasted almonds, these beauties are perfect for afternoon tea, gifting, or simply satisfying your sweet tooth.
This recipe yields around 20-25 cookies, enough to share with friends, family, or enjoy all by yourself (we won't judge!). Baking takes just 15 minutes, and the entire process is relatively quick and easy, making it ideal for beginner bakers or when you're short on time.
Gather your ingredients:
* 7 oz (198g) almond paste: The star of the show! Look for good quality paste for the best flavor.
* 1/4 cup (50g) granulated sugar: Adds sweetness and balances the almond flavor.
* 1 large egg white: Binds the dough and creates a delicate texture.
* 2 pinches sea salt: Enhances the overall flavor.
* 1 1/4 cup (130g) sliced almonds: Use blanched almonds for a milder flavor or unblanched for a more intense almond taste. Toast them slightly for extra crunch.
* 6 oz (170g) semi-sweet or bittersweet chocolate, chopped: For an optional decadent dip.
* 1 teaspoon coconut oil (optional): Thins the melted chocolate for easier dipping.
Ready to bake? Let's get started!
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, crumble the almond paste using a fork or your fingers. You want small pieces, but don't worry if they're not uniform.
3. Add the sugar, egg white, and salt to the almond paste and mix well. Use a stand mixer with the paddle attachment if you have one, or a good old-fashioned whisk works too!
4. The dough will be sticky at first, but don't worry! It will come together. Keep mixing until it forms a smooth, pliable mass.
5. Place the sliced almonds in a shallow bowl. Have a small bowl of water nearby to dampen your hands as needed.
6. Pinch off about 1 tablespoon of dough and roll it into a ball. Gently roll the ball in the damp hands, then roll it in the sliced almonds, coating it completely.
7. Shape the dough-almond mixture into a crescent moon shape. Place it on the prepared baking sheet, leaving some space between cookies as they will spread slightly.
8. Repeat steps 6 and 7 with the remaining dough.
9. Bake the cookies for 14-15 minutes, or until lightly golden brown. Keep an eye on them; they can burn easily!
10. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Chocolate dip, anyone?
1. While the cookies cool, melt the chocolate and coconut oil (if using) in a small heatproof bowl over simmering water. Stir until smooth.
2. Once the cookies are cool, dip one end of each cookie into the melted chocolate. Let the excess drip off, then place the cookie back on the wire rack to let the chocolate harden.
Tips for the perfect almond horn cookies:
* Use good quality almond paste for the best flavor. Don't skimp on this key ingredient!
* Don't overmix the dough. A few lumps are okay.
* Wet your hands when rolling the dough in the almonds. This will prevent it from sticking.
* Don't overcrowd the baking sheet. Give the cookies some space to spread.
* Let the cookies cool completely before dipping them in chocolate. The chocolate won't adhere properly if they're warm.
Enjoy your delicious homemade almond horn cookies! They're sure to become a new favorite treat. And remember, feel free to experiment with different flavor variations. You can add a touch of orange zest to the dough, dip the cookies in white chocolate instead of dark, or sprinkle them with chopped pistachios for extra flair. Get creative and have fun!
How to Make Back and White Cookies | MyRecipes
Learn how to make New York City's famous Black and White Cookies that are soft, cakey and best known for their half-and-half coating of vanilla and chocolate fondant icing.
Get the recipe:
COOKIES
1 1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon Kosher salt
1/3 cup whole milk
1/2 teaspoon pure vanilla extract
6 tablespoons unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg
1/2 teaspoon fresh lemon zest
POURED FONDANT ICING
2 cups confectioner's sugar or glazing sugar, sifted
1 tablespoon light corn syrup
1-2 tablespoons hot water
1/2 teaspoon vanilla
1/4 teaspoon fresh lemon juice (optional)
2 ounces bittersweet chocolate, melted
For more videos like this subscribe to our channel on YouTube:
Visit MyRecipes:
Get exclusive newsletters:
Like MyRecipes on Facebook:
Follow MyRecipes on Instagram:
Follow MyRecipes on Twitter:
Follow MyRecipes on G+:
Follow MyRecipes on Pinterest:
Lockdown Chocolate-How to make Bounty Bars@home with just 3 ingredients-Easy chocolate recipe-EP 172
#bountybars #bountyrecipe #easychocolaterecipe #howtomakechocolateathome #funchocolatemakingforkids #howtomakebountyathome #easybountybarsrecipe
Hi friends, try out this easy Bounty bars with just 3 ingredients..Yummy and just like the Bounty you buy at stores.
Let me know your feedback in the comments below. You can reach me on leenuskitchen@gmail.com
Also follow me on my Facebook page and Instagram
Facebook page :
Instagram :
The Best Double Chocolate Cookies Recipe | easy, perfect, yummy & delicious | 4k | Cook Studio
Hi Bakers!!
These Crunchy outside and chewy inside double chocolate cookies are so simple to make. Butter, sugar, egg, flour and lots of rich cocoa powder make up the batter. Then, we add melted chocolate to make them extra delicious.These cookies are a chocolate lover’s dream come true!
Double dark chocolate cookies Ingredients:
For cookies
◦ All purpose flour - 2/3 cup , 83 gm
◦ Salt- 1/4 tsp
◦ Baking powder- 1/4 tsp
◦ Baking soda - 1/8 tsp
◦ Softened butter - 1/4 cup , 57 gm
◦ Granulated sugar - 2/3 cup , 150 gm
◦ Cocoa powder - 1/4 cup , 25 gm
◦ Eggs - 2 small
◦ Vanilla extract- 3/4 tsp
◦ Bittersweet chocolate melted - 1/4 cup, 43 gm
For chocolate filling
◦ Bittersweet chocolate ( chopped) - 1/4 cup , 43 gm
◦ Unsalted butter - 2 tbsp, 30 gm
Bake at 175 c preheated oven for 15 to 17 minutes
Baking time May differ by the size of the cookies,
for small cookies baking time takes around 12 to 15 minutes