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How To make Chocolate Mint Truffle Cake
12 oz Semisweet chocolate, cut up
1/2 c Unslated butter
1 c Sugar
2 Egg yolks
1/8 ts Mint extract
6 Egg whites
Chocolate Mint Truffle Cake powdered sugar Bourbon Creme Anglaise (recipe follows) Melt chocolate and butter in double boiler over low heat until chocolate melts in small bowl. Whisk together sugar, egg yolks, and mint extract until light lemon color. Add to chocolate mixture. Stir until smooth. Whip egg whites to soft peaks. Gently fold egg whites into chocolate mixture. Pour mixture into buttered 9-in springform pan. Bake at 400 degrees 25 minutes. Cool completely, then remove from pan. Dust with powdered sugar. To serve, place small amount of Bourbon Creme Anglaise on dessert plates. Slice cake in 8 wedges and place each slice on top of sauce. Garnish with mint sprigs if desired. Serves 8.
How To make Chocolate Mint Truffle Cake's Videos
The Ultimate Chocolate Truffle Cake | Sorted Food | Tonic
In this new series of videos for BodyTalk we are indulging ourselves! The Sorted Food boys show us how to make some of your favourite dishes but with a twist - we are making them ULTIMATE! In this video Ben and Mike are making the ultimate chocolate truffle cake.....this is heaven on a plate!
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Simple & Easy Mini Chocolate Truffle Cake #6 | चॉकलेट ट्रफल केक | MintsRecipes
Simple Aur Easy Way Main Ghar Pe Banaye Mini Chocolate Tuffle Jo Khane Aur Dekhne Mai Hai Bahut Delicious Hai
(घर पे चॉकलेट ट्रफल केक बनाने के रेसिपी)
Ingredients:
To Make Chocolate Cake Sponge:
• 1½ cup all-purpose flour
• ¾ cup powdered sugar
• 4 tbsp. cocoa powder
• ½ tsp baking soda
• 1¼ tsp baking powder
• 200 ml water
• 60 ml (¼cup+2tbsp) oil
• 1½ tsp vinegar
To Make Truffle:
• 90gm dark chocolate
• 30 ml milk
• Chocolate cream as you need
• Chocolate vermicelli
Eggless Chocolate Truffle Cake -
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Chocolate Mint Truffles
Take your truffles to the next level with Finbar O'Leary's Chocolate Mint.
Hand-made Mint Chocolate Truffles (Part 2) | Gordon Ramsay
Gordon Ramsay and his little helpers make mint chocolate truffles using dark chocolate, cream and honey. Subscribe for weekly videos.
The most delicious Christmas recipes, cooked up by the world's greatest chef at home, Gordon Ramsay's Ultimate Christmas will teach you everything you need to know to cook up the perfect Christmas.
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Epic Mint Choc Chip Layer Cake Recipe | Cupcake Jemma
Jamie and the guys at Hotpoint were kind enough to invite me along to their flashy kitchen at Food Tube HQ to try out some new kit, so I thought what better way to test things out than a Mint Choc Chip layer cake! ....Sponsored by Hotpoint
Recipe -
For the cake
550g caster sugar
525g plain flour
95g cocoa powder
3/4 tsp salt
1.5 tsp bicarbonate of soda
200g dark choc chips
350ml cold coffee
350ml buttermilk
320ml vegetable oil
5 large free range eggs
1/4 tsp peppermint extract
For the buttercream -
500g unsalted butter, soft
1125g icing sugar, sifted
6-7 tbs whole milk
1/2 tsp peppermint extract
green food colour paste (optional)
Crystallised mint leaves and extra choc chips for decorating.
This recipe will make a 7 inch cake which serves up to 24 portions.
If you make this recipe, yay! Don't forget to use the #LoveYourKitchen in any tweets or posts!
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My husband hates CHOCOLATE CAKE but LOVED this one!
RECIPE:
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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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