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 Mini Chocolate Chip Cookies | Famous Amos Style Cookies
As the title describes, these are tiny chocolate chip cookies that are ultra crisp and crunchy reminiscent of my childhood fav Famous Amos cookies. :)
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Chocolate Revel Bars | Chewy Crunchy & Choco Fudgy Rolled Oats Bar
Chocolate Revel Bar
✔️Oat Mixture
3/4 cup softened butter [170 grams]
1 cup brown sugar [200 grams]
2 large eggs [60 grams each]
2 cups all purpose flour [270 grams]
2 cups rolled oats [180 grams]
1 tsp baking soda [5 grams]
1/4 tsp salt [1.5 gram]
✔️Choco Mixture
1 can sweetened condensed milk [300 ml]
1 & 1/2 cups semi-sweet chocolate compound [250 grams] (or use any preferred type of chocolate)
2 tbsp butter [30 grams]
*Baking pan size: 9 x 9 x 2 inches.
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How to Make Best Crunchy Chocolate Chip Cookie | Easy Recipe
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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.
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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.
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How to make paillete feuilletine for crunchy layer on cakes (lacy crepes)
This is a recipe of paillete feuilletine or in different words, pailletine flakes, lacy crepes or crepes dentelles for mousse and biscuit cakes. This is a super-thin, almost transparent, very crunchy waffle that I often use for crunchy layers in the cakes. You can also buy it already done in pastry shops. But it honestly doesn’t make much sense, because it will take you 15 minutes of your time to homemade them and will save you some money as well.
For 2 baking sheets 30x40 cm:
Butter - 50 g
Sugar powder - 60 g
Egg whites - 60 g
Flour - 50 g
Needed tools: oven, mixer, spatula
Marie gold crunchy chocolate cake ????soft and creamy????
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Melted unsalted butter 50 grm
Powdered sugar 2 tsps
Maida 3/4 cup
Sugar powder 3/4 cup
Cocoa powder 1/2 cup
Baking powder 1/2 tsp
Baking soda 3/4 tsp
Salt 1/4 tsp
Egg 1
Vanilla essence 1/2 tsp
Coffee 1/4 cup
Milk 1/4 cup
Oil 1/4 cup
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250 ml fresh cream
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