How To make Jolt Cake
2 c Unsalted butter (4 sticks)
1 c Espresso, brewed
1 c + 2 tb sugar
1/4 t Orange zest, fresh
1/4 t Orange extract
2 tb Grand Marnier
12 oz Semisweet chocolate, chopped
4 oz Unsweetend chocolate, chopp
8 x Eggs, large, beaten lightly
number of servings depends on how big you like your slices. In a small saucpan, melt the butter over moderately low heat, stir in the espresso, the sugar, the zest, the orange extract, and the Grand Marnier, and transfer the mixture to a bowl. In the top of a double-boiler set over barely simmering water, melt the semisweet and the unsweetened chocolate, stirring occasionally. Stir the chocolates into the butter mixture, add the eggs, stirring until the mixture is just combined. Line the bottom of a buttered 9" cake pan, 2" deep, with parchment paper and butter the paper. Spoon the mixture into the pan, put the pan in a baking dish, and add enough hot water to the dish to reach halfway up the side of the pan. Bake the cake in the middle of preheated 350F degree oven for 1 hour. Remove the cake from the water bath, let it cool on a rack, and chill it, covered loosely, for 3 hours. Run a thin knife around the inside of the pan and dip the bottom of the pan in hot water for 3 seconds. Invert a platter over the pan, invert thecake with a sharp rap onto the platter, and cut it with a sharp knife dipped in hot water, cleaning the knife before cutting each slice.
How To make Jolt Cake's Videos
I Tried The NEW Strawberry Lemonade Ice Cream????????
*Vegan* Midnight Chocolate Cake Pops
*Vegan* Midnight Chocolate Cake Pops.
RecipesForRadiance.com
Closed Captioned:
The inspiration for this recipe of Midnight Chocolate Vegan Cake Pops came to me in the wee early morning hours while I was on set filming my latest role in a horror film, Bunnyman III. A dark, yet ironically funny at times, horror flick. All of my scenes were night shoots so how fitting than to make dark midnight chocolate cake pops. While all my fellow actors huddled around the craft service table looking for anything to consume that will keep us awake between scenes, these cake pops would have been the PERFECT bite-size jolt of goodness to keep us going. These aren't just your average cake pops. I'm turning the presentation-notch up one more dial and making them into cake pop kabobs- perfect for summertime treats, BBQ outings, or just fun for the kiddies who are probably staying up past midnight on these school-less summer nights. These rich cake pops perfectly balance out the taste buds with skewered fresh fruit.
There are so many different dietary restrictions that people have these days and the fabulous thing about these particular cake pops is that they're vegan. If I never told you they were vegan you would have no clue. These are the most delicious cake pops I've ever had! Everyone that's tried them says they can't believe it's not butter... wait, no, that's not it. They can't believe how moist they are. Yeah, that's it! By the way, this makes a fantastic cake all by itself. The vegan icing that we use to mix into the crumbled cooked cake sets this dessert over the top.
Enjoy this episode as I take you behind-the-scenes with a few photos from the set and also my welcome intro shot at the final location of my last day on set. For my final scene, it's shot in an old haunted house that gets used as a scare maze each Halloween... how fitting for this final scene. All the critters came out at midnight and there was no exception to that rule on the set. Sure we hired some critters accompanied by their animal trainers but there were a few other uninvited, deadly guests that decided to show up...such as this little vixen.
Enjoy this recipe. It is sure to be a SCREAM!!!
Midnight Chocolate Cake Pops
Ingredients:
Vegan cake recipe courtesy of this source.
Cake:
3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon salt
2 teaspoon baking soda
1/2 cup cocoa powder
3/4 cup vegetable oil
2 teaspoons vanilla extract
2 tablespoons distilled white vinegar
2 cups cold water
Icing:
1 cup sugar
6 tablespoons cornstarch
1/4 cup cocoa
1/2 teaspoon salt
1 cup water or nondairy milk
2 tablespoons vegetable oil
1 teaspoon vanilla
12oz Dark Chocolate Chips
1 tsp. Coconut oil
Kabob skewers
If making kabobs: I used strawberries, dark purple grapes, and blueberries
Prep:
Preheat oven to 350. Spray a 9×13 pan with cooking spray and set aside.
Sift all dry ingredients (listed under cake ingredients) together into a large bowl.
Make a well in the middle of the dry ingredients and add the remaining wet ingredients (listed under cake ingredients).
Mix until blended (bubble will start to form from the vinegar).
Pour into prepared pan and bake for 30-40 minutes until inserted toothpick comes out clean.
Set cake aside to cool. You will only be using 2/3 of this cake for the cake pops.
For the Icing, mix sugar, cornstarch, salt, and cocoa in a medium sauce pan. Whisk in the coconut milk.
Stirring constantly, heat over medium until it gets thick and starts to boil. Continue stirring and boil for 1-2 minutes or until very thick.
Remove from heat and stir in oil and vanilla. Allow to cool.
To assemble the cake pops:
Crumble 2/3 of the cooled cake into a large bowl. Mix in 1 cup of the icing by hand until cake crumbs form into a large ball.
Roll approximately 1 inch balls and place on cookie sheet. Pop in the freezer or fridge for 30 minutes to harden before dipping in chocolate.
In the meantime, melt chocolate chips and coconut oil (stir every 30 seconds!) in the microwave until smooth.
First dip the skewer into the chocolate before piercing the ball. Then dip ball in the chocolate to coat. Add any sprinkles to the wet chocolate. I used stars to go along with the 'Midnight' theme.
Allow chocolate to harden before skewering with fresh fruit.
Jolt'NBolt Cafe Video
Jolt N'Bolt Bakery & Café offers Breakfast Pastries, Hot Lunches and features Gerhard Michler Fine European Desserts
How To Make Creme Brulee: SO EASY!!!
Creme Brulee is one of our favorite easy dessert recipes with only 5 ingredients.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
CREME BRULEE INGREDIENTS:
►2 cups heavy whipping cream
►5 large egg yolks
►1/2 cup sugar, plus extra for caramelizing
►1 pinch of fine sea salt
►1 tsp vanilla extract, or vanilla bean paste
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0:00 Intro
0:18 making hot cream mixture
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1:45 how to bake creme brulee
2:29 brulee the top
3:40 no-bake brulee option
3:48 taste test
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How To Make Classic LEMON BARS - Easy Recipe
Lemon Bars with intense lemon flavor and a buttery shortbread crust. This recipe is so simple, can be made ahead and even frozen.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
INGREDIENTS FOR THE SHORTBREAD CRUST:
►1/2 lb unsalted butter, room temperature
►1/2 cup granulated sugar
►1 1/2 tsp vanilla extract
►2 cups all-purpose flour
►1/4 tsp salt
FOR THE LEMON FILLING:
►7 large eggs, room temperature
►3 cups granulated sugar
►2 Tbsp lemon zest (from 4 to 5 lemons)
►1 cup lemon juice, freshly squeezed (from 5 large or 8 medium lemons)
►1 cup all-purpose flour
►Confectioners sugar, to dust
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0:00 Intro
0:34 How to line cake pan tip
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3:26 How to make the lemon filling
5:32 How to bake lemon bars
6:08 How to cool lemon bars
7:18 Cutting & powdered sugar
8:12 Taste test
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Jolt Label Printer
Julien shows us how to use the new Jolt printer for date dots!