How To make Chocolate Cinnamon Torte with Mocha Fudge Gla
CAKE:
8 oz Tofu
2 c Granular sweetener
-- (such as Sucanat) 3/4 c Oil
1 c Water
1 tb Vanilla extract
2 c All-purpose flour
3/4 c Cocoa powder
2 ts Ground cinnamon
1 t Baking soda
1 t Cream of tartar
MOCHA FUDGE GLAZE:
1/4 c Margarine or oil
1/4 c Cocoa powder
3 tb Water
1 t Instant espresso powder
1 1/2 c Granular sweetener
1 t Vanilla extract
Ground cinnamon for garnish
For CAKE: Preheat oven to 350 F. Oil a 10- or 12-inch springform pan; dust lightly with a bit of cocoa powder. Using electric mixer, blend tofu with sweetener on low speed until mixture is paste-like. Increase speed and beat until tofu is thoroughly blended and mixture is shiny and the consistency of thick syrup. (Don't worry about undissolved granules of sweetener which may remain; they will dissolve later on when the liquids are added.) Add oil, water and vanilla to tofu mixture, beating until thoroughly combined. Sift together flour, cinnamon, baking soda, cream of tartar, and cocoa powder. Blend sifted dry ingredients into liquid mixture. Pour batter into prepared pan and bake until tester inserted in center comes out clean, about 40-50 minutes. Transfer to rack and cool completely. GLAZE: In a small saucepan, combine all ingredients. Cook and stir over medium heat until mixture is shiny and completely smooth. Let mixture come to a boil, then immediately remove from heat. Let cool 10 minutes. Stir vigorously before using. To assemble cake: Remove sides from pan. If necessary, slice off top of cake to make surface even, then invert cake on rack set over a pan to catch drips of excess glaze. Remove pan bottom from cake. Pour glaze evenly over top of cake, allowing some to drip down sides also. Use a knife or spatula to spread glaze around sides. Transfer to serving platter. Decorate by sprinkling additional ground cinnamon over cake, using stencils to create shapes or a pattern if desired. Variation: A mixture of chopped toasted nuts and ground cinnamon may be pressed onto sides of freshly glazed cake instead of sprinkling plain cinnamon over top. Copyright 1995 Karen Mintzias Non-commercial distribution permitted with attribution to source.
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A Composed Dessert - Inspired by Samsung's Chef Collection | Byron Talbott
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Cake Batter :
4 whole eggs
1 tbsp vanilla extract
1/4 cup milk
2 tbsp dark rum (optional)
3/4 cup sugar
3/4 cup brown butter
1/2 cup cake flour
White Chocolate Glaze:
1 cup white chocolate chips or grated
1/2 cup heavy cream
1tbsp dark rum (optional)
1/2 envelope of gelatin
1/2 cup water
Vanilla Rum Glaze:
4 tbsp honey
1 tbsp vanilla bean paste or 2 fresh seeded vanilla beans
1 tbsp rum
1 tbsp warm water
-Salted Pistachio Ice Cream:
2 cups heavy cream
1/2 cup roasted & salted pistachios
2 whole eggs
1 cup sugar
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Red velvet swiss roll cake with boiled milk frosting | Cooked frosting| Bake N Roll
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Ingredients:
■Boiled milk frosting/icing:■
all purpose flour 1/3 cup + 1 tbsp (52 grams)
sugar 1 cup (200 grams)
fullcream milk 1 cup
butter 250 grams ( 1 cup + 2 tbsp)
vanilla 1 tsp
salt 1/8 tsp (pinch)
■Red velvet swiss roll cake:■
egg 4 large (74 grams each with shell)
sugar 20 grams ( 1 1/2 tbsp to 2 tbsp)
warm milk 50 grams (50ml) fullcream milk or fullfat
oil 40 grams (40ml)
all purpose flour 60 grams ( 4 tbsp)
cocoa powder 5 grams ( 1 tbsp)
salt 1 pinch
vanilla 5 grams (1/2 tsp)
red gel coloring
Meringue:
eggwhites 4 large
sugar 50 grams
cream of tartar 1/8 tsp
Baking time: 18 to 20 minutes
Oven temp: 160°c
Happy baking!
Stay safe always
Silky MOCHA Buttercream NO Condensed Milk NO Eggs Smooth like Swiss Meringue Buttercream No Grit
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Chocolate Chiffon Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Chocolate Chiffon Cake. This Chocolate Chiffon Cake is so versatile. At its simplest just dust the top of the cake with cocoa powder or powdered sugar. To dress it up, you can pour a rich and glossy chocolate glaze over the top, letting it drip attractively down the sides of the cake. But at its most decadent you can turn it into a layer cake, by splitting it in half and filling it with a delicious mocha flavored whipped cream. Then pour the chocolate glaze over the top, only this time smooth the glaze over the entire sides of the cakes. Finish it off with lovely swirls of the mocha whipped cream, and you have a beautiful and delicious party cake.
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HOW TO MAKE CINNAMON-NUTELLA POP TARTS
Here's a quick and easy recipe for Nutella and Cinnamon toaster pastries, also known as pop tarts or toaster strudels. These are made with a light and flaky crust- balanced perfectly by the rich Nutella and aromatic cinnamon. The vanilla glaze adds a perfect finish.
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Eggless Coffee Cake with Chocolate Glaze | Easy Eggless Coffee Cake Recipe #SHORTS
I absolutely love a good coffee cake and this one is extra special as it is eggless and comes topped with a quick chocolate glaze!
Make this and let me know in the comments below what other simple cake recipes would you want me to share here!
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5. Callebaut dark chocolate-
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Ingredients:
2 + 1/2 cups (300g) all-purpose flour
2 teaspoons (10g) baking powder
1 teaspoon (5g) baking soda
1 cup (226g) melted butter
½ cup (113g) caster sugar
1 cup (306g) condensed milk
1 teaspoon (5ml) vanilla extract
1 cup (240ml) hot milk
3 tbsp (15g) coffee powder
For chocolate glaze
1 cup (140g) chopped dark chocolate
2 (26ml) tablespoon vegetable oil
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