How To Make a Chocolate Almond Torte | Valentine's Day Dessert| Rachael's Sister Maria
Watch Rach's sister Maria whip up a simple tart combining two of Rach's favorite things—dark chocolate and nuts—for Valentine’s Day.
Eggless Chocolate Strawberry Cake Recipe | अंडे के बिना चॉकलेट स्ट्रॉबेरी केक | Chef Sanjyot Keer
Full written recipe for Chocolate Strawberry Cake
Prep time: 15-20 minutes
Cooking time: 45-50 minutes
Serves: 6-7 people
Ingredients:
Sponge
BUTTER | मक्खन 100 GRAMS (SOFT)
CASTOR SUGAR | कैस्टर शुगर 15 GRAMS
CONDENSED MILK | कंडेंस्ड मिल्क 200 GRAMS
VANILLA ESSENCE | वैनिला एसेंस 5 ML
MILK | दूध 100 ML
CURD | दही 55 GRAMS
VINEGAR | सिरका 1/2 TSP
REFINED FLOUR | मैदा 100 GRAMS
COCOA POWDER | कोको पाउडर 30 GRAMS
BAKING SODA | बेकिंग सोडा 1 TSP
Method:
To make the chocolate sponge, add the butter & castor sugar into a large bowl & whisk them both until the butter turns pale in colour & gets fluffy.
Further add the condensed milk & vanilla essence, whisk well to incorporate the condensed milk with the butter, once the condensed milk gets incorporated, add the milk & mix it well.
Then in a separate bowl mix the curd & vinegar together then add the curd into the batter & mix well using a whisk, your wet ingredients are ready.
Place a sieve over the bowl & add the refined flour, cocoa powder & baking soda into the sieve, sieve all the dry ingredients into the wet ingredients, make sure you sieve the lumps of cocoa powder that remain in the sieve.
Mix the dry ingredients well with the wet ingredients until no dry flour remains, make sure that you don’t overmix the batter.
Your batter for cake sponge is ready, pour the batter into a 7-inch parchment paper lined baking tin & bake in a 170 C oven for 30 minutes.
While the sponge is baking you can continue to make the further components of the cake.
Ganache
DARK CHOCOLATE COMPOUND | डार्क चॉकलेट कमपाउंड 200 GRAMS (CHOPPED)
FRESH CREAM | फ्रेश क्रीम 100 GRAMS
Method:
Set a heatproof bowl over a stock pot with boiling water, then add the chopped chocolate along with the fresh cream, whisk contiguously until all the chocolate melts.
Once the chocolate melts, remove the heatproof bowl from the stock pot, cover it with a cling & poke holes into it.
Place the ganache in the fridge for 30 minutes for it to set after which your ganache will be ready to be used.
For layering
STRAWBERRY | स्ट्रॉबेरी 300 GRAMS (CHOPPED)
POWDERED SUGAR | पीसी हुई शक्कर 2 TBSP
SUGAR | शक्कर 1/4 CUP
BOILING WATER | उबलता हुआ पानी 1/2 CUP
Method:
Add all the chopped strawberries into a bowl & add the powdered sugar, mix well & set it aside, your chopped strawberries for layering are ready.
To make the sugar water, add the sugar into a bowl then add boiling water into it, mix well until all the sugar dissolves then cool it down completely, you sugar water is ready.
Topping
NUTELLA | न्यूटेला 100-150 GRAMS
STRAWBERRY | स्ट्रॉबेरी (HALVED)
Method:
Once baked, remove the tin from the oven, to check if the sponge has baked correctly, insert a toothpick in the centre of the sponge, it should come out clean.
Let the sponge cool down in the tin for 10 minutes, then invert it onto a wire rack & peel off the parchment paper, then cover the sponge with a damp cloth & cool it down completely.
Once cooled cut the sponge into 3 equal layers using a serrated knife, your cake is now ready to be layered.
Spread a dash of the ganache on a large plate or a cake stand & place the bottom layer of the sponge on it & brush the sugar water on the surface of the sponge, this will help the sponge to remain the moist & soft.
Then spread an even layer of the ganache on the sponge & then spread half amount of the chopped strawberries.
Then place the second layer of the sponge over the strawberries & repeat the process of layering.
Once you have applied one more layer of the sugar water, ganache & chopped strawberries, place the third layer of the sponge.
Then apply the remaining sugar syrup from the strawberries on the top layer then brush the remaining amount of sugar water.
Further pour the nutella & spread it evenly, you can also decorate it in swirls like how I did.
Then use the halved strawberries to decorate the cake, you can also decorate the cake as per your preference & liking.
Your chocolate strawberry cake is ready, set in the fridge for at least an hour before cutting it.
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Homemade Strawberry, Chocolate & Caramel Syrup/Sauce Recipe | Better Than Hershey's
Homemade Chocolate, Strawberry & Caramel Syrup/Sauce Recipe | Better Than Hershey's|
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00:00 Intro
00:32 Making Strawberry Sauce/Syrup
03:02 Making Caramel Sauce
04:52 Making Chocolate sauce/syrup
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Chocolate Panna Cotta & Strawberry Sauce | Chef Jean-Pierre
Hello There Friends! Today I present to you my delicious Chocolate Panna Cotta served on top of a Fresh Strawberry Grand Marnier Sauce! Absolutely wonderful! With the creaminess of a Chocolate Baileys Whipped Cream and a Cookie on top makes this Dessert out of this world! Make this Panna Cotta and be sure to let us know in the comments how you did!
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0:00 Intro
0:30 Strawberry Sauce Basics
2:00 Start Panna Cotta
3:30 Melt It ALL Down
4:30 How to Use Microplane Grater
5:25 We Want It As Smooth As Silk
6:04 EVEN SMOOTHER
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8:00 Filling the Molds
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Triple chocolate mousse cake
Triple chocolate mousse cake recipe | easy chocolate mousse cake | chocolate mousse cake | chocolate mousse cake recipe | how to make chocolate mousse cake | chocolate cakes | chocolate cake recipes
#triplechocolatemoussecake #chocolatemoussecake #chocolatemoussecakerecipe #chocolatecake #chocolatecakerecipe #spicebites
Spice Bites Blog – 345
Chocolate Mousse Cake is an amazing combination of chocolate cake, This Chocolate Mousse Cake recipe is a classic! With layer of moist chocolate cake and layer of smooth and creamy chocolate mousse, all covered in dark chocolate, this mousse cake recipe so delicious & satisfying, you will enjoy every bites of it. It’s so freaking good!...
ingredients:
for the cake ;
one egg - room temperature
sugar 1/4 cup (50g)
vanilla extract 1tsp 95ml)
cooking oil 1/4 cup (60ml)
milk 1/4 cup (60ml)
flour (maida) 1/2 cup (68g)
cocoa powder 2tbsp (15g)
baking powder 1/2 tsp (2.5g)
for the dark chocolate mousse ;
whipping cream 150ml
semi sweet dark chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for the milk chocolate mousse;
whipping cream 150ml
milk chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for the white chocolate mousse;
whipping cream 150ml
white chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for top chocolate layer;
semi sweet dark chocolate 60g
milk 3tbsp (45ml)
***baking pan 8 inch
***cake ring 6 inch
***bake preheated oven at 180c for 15 to 20 minutes
*** CUP SIZE : FULL CUP 250ML | HALF CUP 125ml | 1/3 CUP 80ML | 1/4 CUP 60ML | 1 TBSP 15ML | 1/2 TBSP 7.5ML | 1 TSP 5 ML | 1/2 TSP 2.5ML ! ***
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My husband hates CHOCOLATE CAKE but LOVED this one!
RECIPE:
SHOP:
If you’re looking for a rich, fudgy chocolate cake to satisfy your sweet cravings, then this cake IS IT! Paired with an indulgent chocolate fudge frosting, this is by far the best chocolate cake I’ve ever had.
INGREDIENTS:
Chocolate Cake
- 1½ cups (190 g) flour - regular all purpose
- ½ cup (50 g) cocoa powder - unsweetened
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup (170 g) unsalted butter
- 1¼ cups (200 g) dark chocolate (50%)
- ⅓ cup (80 g) milk - room temperature
- 1½ cups (300 g) white sugar
- 1½ tbsp instant coffee powder
- ¼ cup (55 g) unflavoured vegetable oil - I use canola oil
- 1 tsp vanilla essence/extract
- 2 large eggs - room temperature
- ½ cup (110 g) hot water
Bake at 160 °C (320°F) with the fan on. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F). Remember to grease the bottom and sides of two 8 inch cake tins (mine are 3 inch deep), and also line the bottom of the tin with baking/parchment paper.
IMPORTANT: Do not open the oven door too early to check the cake otherwise this can cause the cake to sink in the middle. Enjoy :)
Chocolate Fudge Frosting
- 1 cup (226 g) cream
- 4 tsp cocoa powder - unsweetened
- 2½ cups (400 g) dark chocolate (50%)
- 1 cup (226 g) unsalted butter
- 1 cup (170 g) icing sugar - also known as powdered sugar/confectioners sugar
- ½ tsp instant coffee powder
- ½ tsp salt
- 2 tsp vanilla essence/extract
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