Vanilla Cotton Candy Cake & Bakery Fresh Goodness Lemon Cake Review
This is a taste test/review of the Vanilla Cotton Candy Cake and the limited edition Bakery Fresh Goodness Lemon Cake with lemon curd filling. They were $5 each at Kroger.
* Cotton Candy Cake 1/6 cake (79g) = 300 calories
Lemon Cake 1/6 cake (79g) = 270 calories
Music Credit: “Fearless First Kevin MacLeod (incompetech.com)
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Quick and Easy Lava Cake
Homemade lava cake is the best! Slow cooker lava cake is INCREDIBLE and quick to make. We have a lava cake recipe from scratch in another video, but here we get the quick and easy lava cake WITHOUT OVEN version.
Ingredients:
For Cake...
1 box Devil's Food cake mix
3 eggs
1/2 cup vegetable oil
1 1/4 cup coconut milk
For Filling...
1 package chocolate instant pudding
2 cups coconut cream
For Topping...
1 bag chocolate chips
Mix cake ingredients in a bowl.
Pour cake mix into a well buttered slow cooker.
Mix filling ingredients well.
Pour filling mixture onto the cake mix without mixing together.
Top with chocolate chips.
Cook on low for 3 hours.
Scoop out and serve with ice cream!
Lava cake from SCRATCH :
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БЕЗ МУКИ И САХАРА С НЕЖНЫМ КОФЕЙНЫМ МУССОМ БРАУНИ ! ПОТРЯСАЮЩИЙ ВОЛШЕБНЫЙ ДЕСЕРТ ОТ ЗИМНЕЙ ХАНДРЫ
Как приготовить потрясающе вкусный торт с насыщенно-шоколадной плотной, влажной основой - Брауни и нежным кофейным муссом сверху.
Рецепт достаточно простой, хоть и многоступенчатый, и я советую его всем, кто хочет научиться делать муссовые торты, но никогда не работал с муссами.
Приготовление этого торта разделяется на два этапа. Сначала выпекается основа-брауни, ее требуется полностью остудить, а затем на основу выливается мусс, который также требует времени на застывание минимум 5-6 часов. Удобно, например, вечером первого дня испечь основу Брауни, за ночь основа остынет, а на следующий день утром сделать мусс и вечером второго дня у вас будет готовый самый шоколадный торт. Это волшебное нежное лакомство с насыщенным вкусом шоколада и кофе может стать как настоящим праздничным десертом, так и повседневным средством от осенней хандры. Попробуйте непременно!
#шоколадныйторт#кофейныймусс#брауни#шоколадныйтортбрауни#торткофейный#муссовыйторт#кофейномуссовыйтортбезмуки
Вес торта 1300 г (4156ккал) на 100 г - 310 ккал
Ингредиенты:
Основа Брауни:
темный шоколад 80% какао 150 г
сливочное масло 130 г
какао порошок 2 с.л (9 г)
яичные белки 3 шт
соль щепотка
фруктоза 50 г
Для мусса:
желтки 3 шт
кукурузный крахмал 3 с.л(30 г)
фруктоза 60 г
молоко 250 мл
кофе растворимое 1 с.л
желатин 12 г+ 70 мл воды
ванильная эссенция
сливки жирные 300 мл
Какао порошок для посыпки торта 1 с.л
Шоколадная стружка для украшения 30 г
Ingredients: Cake weight 1300 g (4156 kcal) per 100 g - 310 kcal
Brownie base:
dark chocolate 80% cocoa 150 g
butter 130 g
cocoa powder 2 tbsp (9 g)
egg whites 3 pcs
salt
fructose 50 g
For mousse:
yolks 3 pcs
cornstarch 3 tbsp (30 g)
fructose 60 g
milk 250 ml
gelatin 12 g + 70 ml water
vanilla essence
fat cream 300 ml
Cocoa powder for sprinkling cake 1 tbsp
Chocolate chips for decoration 30 g
#Easy Cherry Chocolate Cake 6#shortviral #mrbeast #video #videogames #foodie #eat
Easy cherry chocolate cake, cherry chocolate cake
1. Chocolate Cake: The rich, decadent base of chocolate cake emerged in Europe around the 17th century. Spanish explorers brought cocoa beans back from the Americas, and its popularity quickly spread. Ultimate Cherry Chocolate Cake Early chocolate cakes were dense and more similar to bread than our modern fluffy versions, but refinements in ingredients and baking techniques over time led to the lighter, airier textures we enjoy today. Ultimate Cherry chocolate cake
2. Cherry Desserts: Cherries have been used in desserts for centuries, with recipes for cherry pies and tarts appearing in early cookbooks. Their sweet-tart flavor complements chocolate beautifully, and their moistness adds textural contrast to the cake. Enjoy the ultimate cherry chocolate cake.
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homemade orange chocolate Jaffa Cakes (Pim's) / vegan & gluten-free
In this episode of Bubble Child, we're making a French comfort food classic: Pim's, otherwise known as Jaffa Cakes in the UK. However, these ones do not have the dairy, egss, and gluten of the original and are gluten-free, vegan, and super moist! FULL RECIPE BELOW.
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My husband is French and loves Pim's. He typically avoids gluten with me (out of his own choice, quel surprise!) but this is the one food that, well, you get the bag in front of him and the bag is gone.
I've never tried them myself, as the cakes contain gluten, dairy, and a ton of refined sugar and high fructose corn syrup, but apparently, they've phenomenal. What I did come up with I had taste-tested by my French friends, and I'm very pleased to share this fruitified version of the classic with their (surprised) stamps of approval!
Keep these in a dry cold environment after you make them, and feel free to use whatever raspberry jam or orange marmelade to replace the agar agar feeling, but you'll have the drizzle the chocolate on the top, and won't be able to use the cool dunking technique.
HOMEMADE JAFFA CAKES (PIM'S)
orange and dark chocolate
gluten-free and vegan!
cake:
1/3 cup coconut oil
1/2 cup coconut sugar
1/2 cup unsweetened apple sauce
1 medium-small banana
pinch salt
1 cup rice flour
1/4 cup teff or buckwheat flour
1/2 tsp. baking soda
1/2 tsp. agar agar
filling:
1 cup orange juice
1 tbs. agar agar
chocolate shell:
1/2 cup 100% dark chocolate*
2 tbs. coconut sugar
*you can also just use your favorite already-sweetened dark chocolate, but it will contain refined sugar, most often!
1. Prepare the cakes: melt coconut oil and sugar over a bain mairie. Meanwhile, blend together apple sauce and banana. Add salt. Once melted, combine the banana and coconut oil mixtures until homogenous. Set aside.
2. Mix together all remaining (dry) ingredients for the cake in another bowl, then fold these dry ingredients into the banana/oil mixture. Mix until homogenous.
3. Transfer to a pastry bag or a freezer bag with the tip cut out, and pipe into little circular cakes on a lined baking sheet with about a 2 inch (5 cm) diameter. Bake at 350 degrees F (180 degrees C) until cooked through, about 12-15 minutes. Set aside, and let cool completely!
4. Prepare filling: while the cookies are cooling, mix together your orange juice and agar agar before adding heat. In a saucepan, bring to boil, remove from heat, let sit at room temperature so it gets thicker but doesn't completely solidify before topping your cakes with it.
5. Prepare topping: over a bain mairie, melt chocolate and coconut sugar together. Keep over the warm water until assembly time, so that it doesn't harden up.
6. Assemble the biscuits! When the cookies are cool and the orange gel is just starting to firm up (keep whisking as it does), top the cookies with the orange filling. Let chill (in the fridge or outside if it's cold) until solid on top. Then, dunk the filling side of the biscuit into the melted chocolate, and let set chocolate-side-up until the chocolate has hardened up again.
7. Keeps for 4 days, and you don't need to refrigerate them unless it's really hot where you live! Enjoy. :)