How To make Chocolate Caramel Nut Cake
1 pk German chocolate cake mix
-w/pudding =18 oz size 14 oz Caramels
1/2 c Butter or margarine
1/3 c Milk
1 c Dry roasted peanuts; chopped
3/4 c Milk chocolate morsels
Recipe by: Southern Living
Prepare cake mix according to package; pour half of batter into a greased and floured 13- x 9- x 2-inch pan. Bake at 350 degrees for 10 minutes. (Cake will not test done.)
Cool cake 10 minutes. Combine caramels, butter, and milk in a saucepan; cook over low heat, stirring constantly, until caramels melt. Spread over cake. Sprinkle peanuts and chocolate morsels over caramel mixture. Pour remaining cake batter evenly over top. Bake at 350 degrees for 20 to 25 minutes. Let cake cool in pan on a wire rack. Cut cake
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INGREDIENTS
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Sugar - 1 Cup (200 gm)
(1 Cup = 200 ml)
Water - 2 Tbsp.
Butter - 1 Tbsp.
Salt - 1/8 Tsp.
All-purpose flour - 1 Cup
(1 Cup = 200 ml)
Baking powder - 1 Tsp.
Baking Soda - 1/4 Tsp.
Salt - 1/8 Tsp.
Sugar - 10 Tbsp.
Egg - 3 Nos.
Vanilla essence - 1 Tsp.
Sunflower oil - 1/2 Cup (100 ml)
Lukewarm Milk - 2 Tbsp.
Vinegar - 1/2 Tsp.
Fresh cream - 1/4 Cup
Milk - 1 Cup
Sugar - 6 Tbsp.
Water - 1 Tbsp
Butter - 1 Tsp.
salt - 1 pinch
Whipping cream - 2 Cup
Sugar - 1/2 Cup
Water - 2 Tbsp.
Caramel Mousse Cake. Caramel Mirror Glaze
Hi, this time I willl make a caramel cake with a brownie base and caramel mirror glaze. You can find the recipe below
1. Brownie
100g dark chocolate
30g unsalted butter
1 egg
30g sugar
a pinch of salt
1 tsp vanilla extract (5ml)
30g cake flour (you can use all purpose flour)
1/2 tsp baking powder
bake the cake at 180C for 20 - 22 minutes
about 50ml espresso to moist the cake
2. Salted caramel layer with nuts
30g sugar
1 tbsp water
75ml heavy cream
1/4 tsp salt
1/2 tsp vanilla extract
1 gelatine leaf (1.5g), bloomed in cold water for about 10 minutes
25g nuts (roasted and chopped)
3. White chocolate mousse
2 egg yolks
20g sugar
1tsp vanilla
50ml milk
50ml heavy cream
bring it to 80C over small medium heat, stir constantly
5g gelatine leaves (bloomed)
sift the mixture over 30g white chocolate
200ml heavy cream
15g powdered sugar
Freeze the mousse cake for at least 3 hours
4. Caramel mirror glaze
80g sugar
1 tbsp water
80g warm water (or 80ml)
40g condensed milk
80g glucose
3g gelatine leaves (bloomed)
60g white chocolate
Pour the glaze over freezed cold mousse cake, the glaze temperature is 27C. After pouring, put the cake back into the fridge for at least 2 hours to thaw before serving.
5. Coral tuile: attach them to the cake just before serving or they will become soft quickly
75ml warm water
30ml oil
5g powdered sugar
8g all purpose flour
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Salted caramel walnut cake ???? #caramel #cakedecorating #baking
Caramel Nut Bar Recipe | Crispy Dry Fruits Bar | Delicious Dry Fruits Chikki Recipe | Nut Brittle
#CaramelNutBar #CrispyDryFruits #NutBrittle
Caramel Nut Bar Recipe | Crispy Dry Fruits Bar | Delicious Dry Fruits Chikki Recipe | Nut Brittle
INGREDIENTS & PROCESS:
Grease Oil
Place A Baking Paper
1 Tspn Butter
¼ Cup Sliced Almond
¼ Cup Cashew Nut
3 Tbsp Pistachio
Roast For 2 Min. In Low Heat
Remove From The Pan
1 Cup Sugar
1 Tbsp Water
Caramelized The Sugar
Do Not Over Cook
Color Will Be Light Golden
Add The Roasted Peanut
Cook For 30 Sec.
Spread In Baking Paper
Cool Down For 10 Min.
Make Cut Mark
Cool Down For 10 Min.
Peanut Bar Is Ready
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Amazing Caramel Cake Recipe
This moist, fluffy caramel cake has layers of vanilla yellow cake covered in homemade salted caramel and creamy caramel-infused Swiss meringue buttercream; it will set your heart aflutter! It’s one of the most delicious things I’ve made and I love the simple decoration scheme of stripes, a caramel drip.
Full Recipe:
This is my first layer cake in the new kitchen! Let me know what recipes you'd like me to try now that I'm in the swing of things!
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Chocolate Cake, Chocolate Caramel Cake,eggless and without oven, truffle Cake recipe
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ingredients
For chocolate sponge-
1 cup all purpose flour maida
1 cup milk
1/3 cup powder sugar
1/4 cup oil
2 tbsp cocoa powder
2 tbsp milk powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp lemon juice
1/2 tsp vanilla essence
For caramel sauce-
1/2 cup sugar
1/4 cup butter
1/3 cup fresh cream
4 tsp water
For chocolate ganache-
1 cup chopped dark chocolate
1/2 cup hot fresh cream
For chocolate ganache dripping-
Leftover ganache
2 tsp hot milk
For chocolate Caramel icing-
1 cup chilled whip cream
4 tbsp chocolate ganache
2 tbsp caramel sauce
for milk chocolate decoration-
melted milk chocolate
some chocolate truffles for decoration
Grated chocolate
Enjoy this easy and super duper delicious ,yummy cake recipe at home ????????????????