How To make Chocolate Fudge Cake with Caramel Sauce
-Source: Aust Gourmet -Traveller Jan'94 750g butter, chopped 2.1/2 cups caster sugar 6 eggs, separated 185g
self-raising flour, sifted 2/3 cup cocoa powder 1 cup walnuts, coarsely chopped 125g butter 4 tablespoons golden syrup 460g sweetened condensed milk Caramel sauce (recipe follows),to serve Topping 150g dark chocolate, chopped 120g copha, chopped Beat butter and sugar until creamy. Gradually beat in egg yolks and then 1.1/2 cups water. Gently fold in the flour and cocoa. Beat egg whites
until soft peaks form and fold through chocolate mixture. Fold in walnuts. Pour into a greased and floured 23cm round cake tin and bake at 180C for 20 minutes. Cool a little. Meanwhile, combine butter, golden syrup and condensed milk in a saucepan and stir over medium heat until smooth. Bring to the boil and pour over warm cake. Return to oven and cook at 180C for 20 minutes. Cool in tin. For topping, combine chocolate and copha in a saucepan and cook over low heat until melted and well combined. Spread over the cooled cake. Cool and serve with warm caramel sauce, Serves 10-12. Caramel sauce: Combine 125g of butter, chopped, and 250g brown sugar in a saucepan, stir over low heat until well combined. Add 500ml cream and stir vigorously. Bring to the boil and simmer for 3-4 minutes. Bon Appetit-Exec.Chef Magnus Johansson T- From: Sherree Johansson Date: Mon, 08-0 -----
How To make Chocolate Fudge Cake with Caramel Sauce's Videos
SALTED CARAMEL FROSTING and FILLING
Easy Homemade Salted Caramel Recipe for Frosting and Filling
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SALTED CARAMEL
3 pcs Egg yolks, medium
1/2 cup (125ml) Evaporated Milk
3 Tbsp (45g) Cornstarch
3/4 cup (155g) Sugar
1/2 cup Hot Water
1 cup (250ml) Evaporated Milk
Salt, to taste
1/4 cup (50g) Butter
1 tsp (2.5g) Vanilla
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#Caramel #SaltedCaramel #MamaAisKitchen
CARAMEL ( Filling and Frosting) | Caramel Frosting | Caramel Filling
Caramel Filling and Frosting Recipe
Mixture A
.
2TBSP - Sugar
4TBSP - Cornstarch
4 - Large Egg Yolk
1/4 Cup Evaporated Milk
Mixture B
.
1 1/4 Cup - Evaporated Milk
1 Cup - Condensed Milk
.
1/4 Cup Sugar ( Caramelize)
Salted Caramel Fudge! Recipe tutorial #Shorts
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Death by Chocolate Caramel Cake
This cake combines my favourite chocolate cake with a double-punch of salted caramel frosting and a drizzle for the most indulgent cake I think I’ve ever made. I guess that’s why I named it Death by Chocolate Caramel Cake. But I say, what a way to go!
This recipe is exclusive to the RecipeTin Eats Dinner cookbook (page 311)!
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MOIST CHOCOLATE CAKE (Mas bongga with CARAMEL)
MOIST CHOCOLATE CAKE
4 cups all-purpose flour
1½ cups cocoa powder
1 tbsp. baking powder
1 tbsp. baking soda
2 tsps. salt
1000 grams/ ml water
4 cups brown sugar
2 whole eggs
1 cup corn oil
¼ cup white vinegar
Caramel icing:
4 tall cans evaporated milk
½ cup cornstarch
1¼ cup brown sugar
8 egg yolks
225g butter
Super moist chocolate cake with super smooth caramel frosting
1 pc whole egg
1/2 cup oil
1 cup milk
2 cups brown sugar
2 cups all purpose flour
2/3 cup unsweetened cocoa powder
1 tsp baking powder
2 tsp baking soda
1/2 tso salt
1 cup hot water
1/2 tbsp instant coffee
Bake @ 300°F PREHEATED OVEN for
25 minutes
FOR CARAMEL FROSTING:
2 cans evap milk (410ml each can)
5 pcs egg yolk
1 cup brown sugar
1/4 cup cornstarch
1/2 tsp salt
2 tbsp unsalted butter