How To make Crunchy Chocolate Cake
8 oz Sweet baking chocolate
Broken in pieces 1 c Butter or margarine; diced
2 Eggs
1/4 c Sugar
1/3 Candied fruit peel
12 Candied cherries; quartered
2 1/2 oz Blanched almonds; chopped
1 ts Grated orange peel
8 oz Butter cookies; coarsely
Crushed \Grease an 8" round springform pan. Line the base with waxed paper and grease the paper. Put chocolate and butter in top of double boiler. Place over simmering water, stirring occasionally, until melted. Set aside to cool slightly. In large bowl, beat eggs and sugar together until pale and fluffy. Slowly stir in melted chocolate, then stir in candied fruit peel, cherries, almonds and orange peel. Add the coarsely crushed cookies and stir them in gently. Pour the batter into prepared pan. Cover it with plastic wrap and refrigerate at least 8 hours, until firm. Loosen edge of cake and remove side of pan. Cut cake into wedges and serve. NOTEs. Do not let the cake stand at room temperature too long as it softens and becomes difficult to slice and serve. Do not be tempted to cut large wedges; this cake is very very rich! -----
How To make Crunchy Chocolate Cake's Videos
Crunchy Chocolate Cake | New Flavor Cake
8055310901 WhatsApp for Cake Class
Bake Fresh
Pranjal Vlog new video रंगपंचमी -
Hello,
My Name is Pranjal.
I am Home Becker
Today’s recipe is Crunchy Chocolate Cake
Cake Prize - 500 ₹
subscribe our second channel Pranjal Vlog -
Facebook Pages -
Follow me on Instagram! Username: pranjal_recipe
Telegram link -
turn table -
#Crunchy_Chocolate_Cake
#cake_decoration
#chocolatecake
Time Stamps:
00:00 intro
केक साठी लागणाऱ्या वस्तूंची संपूर्ण माहिती आणि किंमत -
Beautiful Anniversary Cake -
Round Cake To Heart Shape Cake -
cake design without nozzle -
Pineapple Cake Recipe -
chocolate ganache secret ingredients for shine -
Chocolate Cake Recipe -
How to make car cake -
cake valentine day special cake -
Three tiered Rose Cake Tutorial -
chocolate garnishing techniques -
The best German Chocolate Cake | Chewy and Crunchy!
This is one of my favourite tasting cakes because it has so much texture! The chewiness of the coconut and the crunchiness of the pecans makes this cake a favourite. Especially when you pair it with chocolate! All recipes in metric and US measurements.
I tweaked this recipe from an old 1972 baking book and it's always a winner amongst crowds. Watch the video a few days before making the cake because it does take a bit of planning then you'll know exactly what to do come cake day!
***RECIPES & METHOD BELOW***
For those new to my channel (subscribe now I am Jillian Butler from Sydney Australia. A few years back, I left my corporate job to pursue my passion for food and baking. I started a successful cake shop in Sydney that I ran for 7 years and there were lots of lessons that I learned along the way. Now, after selling the business, I’m making more and more videos to share the insider baking secrets of professionals. I hope you enjoy it as much as I love sharing it with you. @jillianthefoodie #jillianthefoodie and Facebook pages
Chocolate Ganache - please go to my tutorial
Coconut Pecan Custard (German Chocolate Filling)
115g (1 stick) butter
200g (1cup) sugar
250g (1 cup) evaporated milk
1t vanilla
1t salt
3 yolks
150g (1 2/3 cups) Coconut, shredded
150g (1 1/2 cup) Pecans, rough chopped
Method
In a heavy bottomed sauce pan – Melt the butter, evaporated milk, and sugar together. Don’t take it any further than a melt it doesn’t need it at this stage. Remove the pan from the stove and turn off the heat.
Add your vanilla.
Then set your pan aside and grab your yolks and a medium sized glass bowl. Pour the yolks into the bowl then gradually whisk all of your hot milk mixture into the bowl.Then return your sauce pan to the heat and stir constantly using a wooden spoon or silicone spatula for 10-12 minutes. Starting on medium low, then medium then medium high. Once you’ve reached the 10 minute mark your custard should be looking lovely, thick and smooth. If it coats the back of your spoon like this then you’re good to go.
Add salt and mix.Then add your coconut and pecans. Pour it into a dish, cover and set aside to cool completely.
German Chocolate Cake
225g (1cup) Butter, unsalted (room temp)
400g (2cups) Sugar (white or granulated)
1/3 cup Water, warm
4 Eggs
1t Vanilla essence (or extract)
150g (5oz) Dark semi-sweet chocolate chips (at least 50%+) (I use Callebaut brand 54.5%, Recipe No 811)
350g (2.5cups) Plain Flour
5g (1t) Baking Soda
5g (1 1/8t) Salt
1 cup Buttermilk*
*Make buttermilk by measuring a little less than 1cup of whole milk and than squeeze 1 lemon into the milk and stir.
OR if you dont have lemons than add 2T (Tablespoons) of white vinegar.
Method
Start with melting the choc chips in the microwave in short 20 sec bursts or over a warm bain marie. You want the chocolate to still be warm but not hot. Set aside.
Cream your butter and sugar until light and fluffy. (5-10min)
Add your eggs one and a time and mix it so there’s no trace of it left before adding another one.
Add your melted chocolate and mix thoroughly.
Gradually add your warm water until its fully incorporated.
Sift your flour, salt and baking soda together.
Alternate adding your flour mixture and the buttermilk making sure to scrape in between every few additions.
Scale the batter into 3 pans equally. My batter ending being 550g per pan. I’m using 8” round pans but it will work just as well if you’ve purchased 9” round pans too. Only difference will be the baking time.
Bake at 350oF or 180oC for roughly 25-35 minutes or until the middle of the cakes are just firm enough to handle the pressure of your finger and bounce back ever so slightly. Cool and unpan.
Give each layer a generous amount of coconut pecan custard filling. With your chocolate ganache, ice the sides of the german chocolate cake.
Pipe some rosettes along the top and garnish with pecan halves. This cake slices better when its had a chance to cool.
Callebaut brand 54.5% Recipe No 811
Shredded Coconut
Pecan Halves
Glad Parchment Paper
Small and large strainers
Kitchenaid mixer
Long Stainless Steel Scraper
Ateco small offset spatula
Palette Knife:
Little white prep bowls
s/s prep bowls
glass prep mini bowls
Farberware s/s whisk
Tarta de Chocolate y Crujiente de Feuilletine / Chocolate and Crunchy Feuilletine Cake
Bizcocho Sacher / Pailleté Feuilletine/ Ganache clásica de chocolate / Ganache batida de chocolate con leche.
Ver Glaseado Espejo de Chocolate:
Sígueme en Instagram: @ettorecioccia
Visita mi web:
Never had such Delicious Chocolate cake before! Crispy outside, moist and creamy inside!
If you like it, please click 'Like' and Subscribe. Thanks for your support!
???? Recipe (Ingredients)
1. Chocolate cake
80ml (1/3cup) Milk
70ml (1/3cup) Oil
65g (1/2cup) Cake flour
30g (4tbsp) Cocoa powder
6 Eggs
2g Lemon juice
65g (1/3cup) Sugar
2. Chocolate cream
50g (1/3cup) Chocolate
12g (1tbsp) Sugar
50g (1/4cup) Whipping cream
200g (1cup) Whipping cream
3.Chocolate glaze
150g (1cup) Chocolate
50g (4tbsp) Coconut oil
40g (1/4cup) Chopped nuts
Cake pan size: 25x40cm
160°C (320°F) Bake for 25 minutes
Refrigerate for about 1 hour or overnight
???? Important tips
1. Refrigerate the cake rolls for 1 hour to set before pouring the glaze, and refrigerate for another hour after pouring.
2. The best temperature for chocolate glaze is about 30°C, close to room temperature.
3. You can use peanuts, hazelnuts, walnuts, etc.
4. The coconut oil can also be replaced with cooking oil.
???? TikTok:
???? Instagram:☞
???? Facebook:
-----------------------------------------------------------------------------------------------------------------------------
????Thanks for watching!
Please leave a LIKE and SHARE this video
SUBSCRIBE my YouTube Channel for more videos and clicked the bell so you will not miss any of my videos
I would be very glad if you subscribe and turn on the notification bell ????
----------------------------------------------------------------------------------------------------------------------------
Red Ribbon Rocky Road Chocolate Mallows Cake - with Crunchy Toasted Cashews | Cooking with Kurt
Learn how to make a Red Ribbon-Style Rocky Road Chocolate Mallows Cake - it's a rich chocolate cake filled with crunchy toasted cashews, soft mini marshmallows, and a light chocolate cream. It's the perfect balance of crunchy cashew nuts and soft vanilla mallows. Enjoy!
RECIPE:
New video every 1st and 15th of the month. SUBSCRIBE so you don't miss it!
SUBSCRIBE ►
Share pictures and follow us on -
Website:
Facebook:
Instagram:
TikTok:
Twitter:
Ingredients:
Chocolate Layers:
2 cups all-purpose flour [240 g]
2 cups granulated sugar [400 g]
3/4 cup unsweetened natural cocoa powder [75 g]
2 tsp baking soda [10 g]
1 tsp baking powder [4 g]
1 tsp salt [6 g]
2 large eggs [100 g without shell]
1/2 cup vegetable oil [120 mL]
1 cup buttermilk (room temperature) [240 mL]
1 cup hot coffee [240 mL]
1 tsp vanilla extract [5 mL]
Chocolate Filling:
2 cups heavy cream [480 mL]
1/2 cup powdered sugar [60 g]
1/4 cups cocoa powder (either natural or Dutch process) [25 g]
2 tsp vanilla extract [10 mL]
1 1/2 cups mini marshmallows [75 g]
1/2 cup toasted chopped cashews [75 g]
White Outer Cream Frosting:
3 cups heavy cream [720 mL]
3/4 cup powdered sugar [90 g]
1 tbsp cornstarch [7.5 g]
2 tsp vanilla extract [10 mL]
Chocolate Ganache:
1/2 cup dark chocolate chips [88 g]
1/4 cup heavy cream [60 mL]
Topping:
1/2 cup mini marshmallows [25 g]
1/2 cup toasted chopped cashews [75 g]
How to Make Best Crunchy Chocolate Chip Cookie | Easy Recipe
Subscribe to this channel for more delicious recipes:
Watch also:
* (NEW) Coffee Butter Cookies Recipe | Hong Kong Jenny Bakery Style
* Milk Chocolate Cookie with 3 Ingredients ONLY
* Mushroom Chocolate | 3 Ingredients ONLY
* Nutella Chocolate Dorayaki. Japanese Chocolate Pancake
Ingredients:
140 gr Cake Flour
1 Tsp Cocoa
1 Tsp Baking Powder
70 gr Unsalted Butter
70 gr Sugar
1 Egg
100 gr Chocolate
* Preheat the oven for 190°C and then reduce to 170°C.
* Bake for 12~14 minutes.
* After that reduce the heat to 150°C and bake for another 5 minutes.
Follow me on:
#Chocolate #Cookie #Crunchy