How To make Candy Bar Torte
3 creamy white candy bars with almonds -- 2.2-ounce bars
1/2 cup water
2 1/4 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 cup butter or margarine
1 1/2 cups sugar
4 egg yolks
1 cup buttermilk
4 egg whites
1/4 cup sugar
1 jar seedless raspberry jam -- 10-or 12 ounce jar
***WHIPPED CREAM FROSTING*** 1 1/2 cups whipping cream
1/4 cup sifted powdered sugar
1/2 teaspoon vanilla
Reserve half of one candy bar for garnish. Break up remaining bars. Heat and stir broken candy and water in a small saucepan over low heat till melted. Cool 20 minutes. Grease and flour three 9xl 1/2-inch round cake pans.
Combine flour, baking powder, and baking soda; set aside. Beat butter or margarine in a large mixing bowl with an electric mixer on medium speed 30 seconds. Add the 1 1/2 cups sugar; beat till fluffy. Beat in egg yolks; beat in melted candy. Add flour mixture and buttermilk alternately to candy mixture, beating after each addition. Wash beaters thoroughly.
Beat egg whites in another bowl till soft peaks form (tips curl). Gradually beat in the 1/4 cup sugar; beat till stiff peaks form (tips stand straight). Fold into batter. Divide batter evenly among prepared pans.
Bake in a 350
How To make Candy Bar Torte's Videos
MARS BAR CAKE! AAND I'M IN A NEW KITCHEN! - The Scran Line
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About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.
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MARS BAR CAKE
Serves 30 (recipe can be halved for a shorter cake)
Ganache
600g dark chocolate
300ml thickened/whipping cream
Caramel Ganache
250ml thickened cream
100g unsalted butter
660g) white sugar
250ml water
2 tbs glucose syrup (or corn syrup)
1 teaspoon sea salt flakes
Frosting
2 batches Swiss meringue buttercream frosting (recipe: thescranline.com)
Cake
100g cocoa powder
350g all-purpose flour
1 tsp salt
1 tsp bicarbonate of soda
450g caster sugar
350g unsalted butter, softened
4 large eggs, at room temperature
350ml milk
Extra stuff
60 mini mars bar chocolate bars (yes, I did actually use this many lol)
caramel sauce
mini choc chips
Flourless Moist Chocolate Cake / Gluten Free / No Flour
Flourless Chocolate Cake (pan size 38 x 26 cm or 15 x 10 in)
1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml
120g dark chocolate (1 cup)
30g unsalted butter (2 tbsp)
30ml milk (2 tbsp)
4 egg whites
a pinch of salt
50g sugar (4 tbsp)
4 egg yolks
1 tsp vanilla extract (5ml)
Bake at 170C for about 20 minutes
Chocolate Cream Filling
150g dak chocolate (1 cup + 2 tbsp chopped chocolate)
90g heavy cream (1/3 cup)
300g cold heavy cream (1 1/4 cup)
30g sugar (2.5 tbsp)
Cocoa Syrup
75ml hot water (1/3 cup)
1 tbsp cocoa powder (7g)
2 tbsp sugar (25g)
Mix to dissolve and let it cool down completely
Chocolate Glaze
50g cocoa powder (1/2 cup)
115g sugar (1/2 cup + 1 tbsp)
85ml water (1/3 cup)
85g heavy cream (1/3 cup)
1 tbsp gelatine powder (9g)
3 tbsp cold water to bloom gelatine (45ml)
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2 Ingredients only / Sobrang Sarap na Dessert / No Bake Fudgee Barr Cake
How to make 2 ingredients fudgee barr cake
#fudgeebarr #2ingredients #fudgeebarrcake
Ingredients used
10 pcs dark chocolate fudgee barr
1 can kremdensada (410ml)
Procedure
Slice fudgee barr into half.
.In a mixing bowl, scoop the overnight chilled kremdensada.
Beat for 10 to 12 minutes to double the volume.
Arrange a layer of fudgee barr in the tub
Spread the cream layer.
Repeat the same process until tub is full.
Chilled overnight.
Slice and enjoy
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Amazing Millionaire's Shortbread Recipe
This decadent Millionaire's Shortbread recipe is too good to pass up. Rich caramel bars made with three layers of crispy and buttery shortbread, thick caramel, and chocolate ganache sprinkled with sea salt flakes. Made with basic pantry ingredients they're super easy to make and impossible to resist.
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SNICKERS CAKE, An Easy Devils Food Box Cake Mix Recipe
SNICKERS CAKE, An Easy Devils Food Box Cake Mix Recipe
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Katy, Texas 77449
Decadent Chocolate Cake Recipe | How to Make Moist Chocolate Cake | Mortar and Pastry
~Decadent Chocolate Cake Recipe | How to Make Moist Chocolate Cake~
#MoistChocolateCake
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Ingredients:
1 1/2 cup softened butter, unsalted
3 1/2 cup sugar
5 eggs
4 cups all purpose flour
2 tsp baking soda
1 tsp baking powder
1 1/2 tsp salt
1 1/2 cup cocoa powder, unsweetened
1 1/2 tbsp instant coffee
3 cups hot water
Bake at 180C for 1 hour or until skewer inserted at the center comes out clean
Simple Syrup:
1/2 cup sugar
1/2 cup water
Chocolate Ganache:
500g dark chocolate
250mL all purpose cream
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