Beth's Chocolate Marble Cake Recipe | ENTERTAIINING WITH BETH
Learn how to make a chocolate marble cake an easy Halloween dessert idea!
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BETH’S CHOCOLATE MARBLE POUND CAKE RECIPE
Makes 1 Bundt Cake (serves 12)
INGREDIENTS:
1 cup (240g) butter, softened
2 ½ cups (500 g) sugar
6 eggs, room temperature
1 tsp (5 ml) vanilla
2 ¾ cups (330 g) sifted flour
1 tsp (5ml) salt
1 tsp (5 ml) baking soda
1 cup sour cream (240 ml), room temperature
8 oz (230 g) bitter-sweet chocolate, melted
FOR GLAZE:
6 oz (169 g) semi-sweet chocolate
½ cup (120 ml) heavy cream
2 tbsp (30 ml) chopped pecans
METHOD:
Preheat oven to 350F(176C) degrees.
Spray Bundt pan with baking spray.
Whisk together the flour, salt and baking soda and set aside.
Cream together butter and sugar until very light and fluffy.About 5-7 mins.
Add the eggs to the butter mixture, 1 at a time. For a quick way to warm up eggs to room temperature, place them in a bowl with warm water for 5 mins while butter is creaming together).
Add the eggs 1 at a time, scrapping down the bowl as needed, so that the eggs are well incorporated.
Then add the flour mixture to the batter in thirds, alternating with a spoonful of the sour cream. just until combined, being careful not to over mix! (or your cake will be tough)
Separate half of the batter and put it in a separate bowl. To that stir in the melted chocolate until combined.
Spoon in batter with an ice cream scoop alternating plain and chocolate scoops all the way around the Bundt pan, creating a second layer on top, also alternating flavors.
Run a knife through the batter balls in a circular fashion, creating a marble design. Be careful not to over swirl or you'll mix the batter too much and you won't get good marbling.
Smooth out the batter on top of the cake once swirling is done.
Bake for 45-50 mins. It’s done when a toothpick comes out clean. Allow to cool completely. Reverse from mold and place on a sheet pan, fitted with a cooling rack.
GANACHE:
Place chocolate and cream in a small sauce pan, heat until combined and smooth. If you feel you need to thin the chocolate a bit in order to drizzle better just add 1 tsp of vegetable oil until consistency is ideal.
Ladle melted chocolate over cooled cake, top with chopped pecans and allow to set.
Serve with vanilla ice cream or homemade whipped cream! Enjoy! :)
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Spaghetti Squash Casserole & (Vegan) Hamburger Wrap with McReeb's Secret Sauce from Well Your World
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Black Bean Chocolate Cake - no flour, fat or dairy. Whizz and bake!
If serving for Coeliacs, please check the ingredients on your chocolate bar, to make sure it's gluten free. Thanks, Josephine, of A Tasty Love Story for a brilliant recipe! ???????????? Read the entire recipe here There is a lot of helpful information in the Comment section regarding replacing sugar with stevia, additions, other types of beans... === I used one tin of kidney beans (rinsed), 4 eggs, half a cup of sugar, 3 heaped tablespoons of cocoa powder (not chocolate drink powder), 1 teaspoon of vanilla powder, 1 teaspoon of baking powder, 1 tablespoon of instant coffee, a good pinch of salt. You can also add zest/orange juice. Whizz together until there are no lumps. Pour into baking tin. Add some roughly chopped dark chocolate. Bake for approximately 30 minutes at 175c/350f. Leave to cool, can be refrigerated for several days.
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Every home cook should watch this video! | Chef Jean-Pierre
Hello There Friends, I learned this system over 50 years ago and still use it to this day. I used it very successfully throughout my entire career as a restaurateur and cooking school owner and used it every single week. Even today, whether I'm cooking for you guys or at home, I use it and will always continue to do so. I hope you will apply it to your weekly routine and continue your journey in the exploration and discovery of awesome food!
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Creamy Butternut Squash and Sage Risotto (RESTAURANT-STYLE)
#ButternutSquashandSageRisotto #ButternutSquashRisotto
BUTTERNUT SQUASH AND SAGE RISOTTO, RESTAURANT-STYLE | In this video, I'll show you how to make a basic risotto with a twist. Creamy Butternut Squash and Sage Risotto, it's Butternut Squash Risotto elevated restaurant-style.
⬇️ Recipe Below ⬇️
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⬇️ RECIPE ⬇️
Creamy Butternut Squash and Sage Risotto
recipe by shereen pavlides
serves: 4 - 5
*{Diamond Crystal kosher salt is used for all of my recipes. If using a different brand, please adjust measurements and season to taste}.
1 pound butternut squash - peeled, diced into small cubes (seeds &
strings gutted)
kosher salt / fresh finely ground black pepper
2 - 3 tablespoons canola oil
4 cups chicken stock or vegetable stock
3 tablespoons unsalted butter
2 large shallots - small dice (1/2 cup)
2 garlic cloves - minced
3 tablespoons fresh sage - thinly sliced
1 cup arborio or carnaroli rice
1/2 cup dry sherry
1/2 cup mascarpone cheese - room temperature
1/2 cup freshly grated & packed parmiggiano-reggiano cheese
fresh chives - snipped