How To make Little Corner Restaurant Cake
1 c Unsalted butter
1 c Whipping cream
2 oz Semisweet chocolate,
Chopped 1/4 c Rum
1 1/2 c Chopped walnuts
9 Blanched almonds
SPONGE CAKE:
1/4 ts Butter
6 Eggs, room temperature
1/2 c Sugar
1/2 ts Vanilla extract
1 c All-purpose flour
CUSTARD CREAM:
3 c Milk
8 Egg yolks, room temp
1 c Sugar
1/2 ts Vanilla extract
3/4 c All-purpose flour
COFFEE ZABAGLIONE:
5 Egg yolks, room temp
1 c Sugar
1/4 c Espresso coffee room temp
A rich, luscious dessert from the famous Il Cantoncino Restaurante in Bologona. Prepare Sponge Cake. Prepare Custard Cream. Prepare Coffee Zabaglione. Cream butter in a large bowl until pale and fluffy. Gradually add cooled zabaglione to butter, beating vigorously after each addition. Refrigerate mixture 2 to 3 minutes to stiffen slightly. Whip cream and refrigerate. Preheat oven to 200F (95C). Put chocolate into a small ovenproof bowl and place in oven until chocolate has melted, 4 to 5 minutes. Cut cake into 2 layers. Sprinkle rum over 2 cut surfaces of cake. Spread 1 layer with Custard Cream. Top with second layer. Spread zabaglione mixture evenly over top of cake. Hold cake in 1 hand and spread zabaglione mixture around sides of cake. Gently press walnuts onto sides of cake. Put whipped cream into a pastry bag fitted with a medium star tube. Pipe a cream border around edge of cake. Decorate center of cake with 9 cream rosettes. Dip almonds into melted chocolate and place on top of rosettes. Refrigerate cake until serving. Cake can be prepared up to 24 hours ahead. Let cake stand 30 minutes at room temperature before serving. SPONGE CAKE: Preheat oven to 350F (175C). Butter and flour a 10-inch cake pan with a removable bottom; shake off excess flour. Melt butter in a small saucepan; cool slightly. Put eggs, sugar and vanilla in a large bowl. Set bowl in a larger one containing hot water or use a double boiler off the heat. Beat at high speed 10 to 12 minutes or until mixture is pale and thick and has tripled in volume. Sift flour over batter in several batches, gently folding in with a spatula after each addition. Gradually add cooled butter, folding gently until well blended. Pour batter into prepared pan. Cook 20 to 25 minutes or until a wooden pick inserted in center of cake comes out dry. Cool cake in pan 20 to 30 minutes, then transfer to a rack. Cake can be prepared 1 or 2 days ahead, covered with plastic wrap and stored at room temperature. CUSTARD CREAM: In a medium saucepan, bring milk just to a boil. Put egg yolks, sugar and vanilla into a medium bowl. Beat 2 to 3 minutes until mixture is pale and thick. Gradually beat in flour. Very slowly stir half the hot milk into yolk mixture. Pour mixture into pan containing remaining hot milk. Whisk over medium heat 2 to 3 minutes or until custard has a medium-thick consistency. Do not let mixture boil. Place custard in bowl. Cover and refrigerate. COFFEE ZABAGLIONE: In a large bowl or the top part of a double boiler, beat egg yolk and sugar until pale and thick. Set bowl or top part of double boiler over simmering water; do not let water boil. Gradually add coffee, beating constantly. Continue beating until zabaglione has doubled in volume and is soft and fluffy, 4 to 6 minutes. Remove from heat and set pan or bowl over a bowl full of ice water. Stir with a whisk until mixture has cooled. Makes 8 to 10 servings.
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chocolate lava cake recipe | how to make eggless molten choco lava cake recipe
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chocolate lava cake recipe | eggless molten choco lava cake recipe with detailed photo and video recipe. basically, a chocolate cake recipe with warm and hard with the outer covering and still runny chocolate at the centre. it is popular chocolate cake dessert recipe in india and huge credit goes to dominos and pizza hut to make it even more popular.
chocolate lava cake recipe | eggless molten choco lava cake recipe with step by step photo and video recipe. there are several ways to prepare molten choco lava cake, and hence it known by different names too. across the the globe it known as chocolate decadence cake, soufflé, chocolate fondant and even flourless chocolate cake. typically the choco lava cake is prepared with egg white yolk with chocolate syrup, however this recipe is without egg and from plain flour.
How to make CAKE POPS using silicone mold. Cake pop recipe with tips to decorate
INGREDIENTS:-
EGG: 2,
BUTTER: 8 TBSP,
POWERED SUGAR: 8 TBSP,
FLOUR: 8 TBSP,
BAKING POWDER:1 tsp,
VANILLA ESSENCE: 1/2 tsp.
Bake at 180 C or 352 F for 20-25 minutes.It is important to freeze after attaching the cake pop sticks using melted chocolate and before decorating further..
Brush a little oil or butter inside the cavities on your mold (both sides) to prevent sticking.
Giada De Laurentiis' Chocolate Cake (Torta Caprese) | Giada in Italy | Food Network
Using almond flour and rich chocolate, Giada creates this divine dessert that is the iconic cake of Capri, Italy!
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Giada De Laurentiis visits Italy to reconnect with her roots. Whether she's digging into her family's recipe book or sharing Italian culture with her daughter Jade, her trip is all about the bounty and beauty of Italy enjoyed with friends and family.
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Torta Caprese
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 1 hr 25 min (includes cooling time)
Active: 15 min
Yield: 8 to 10 servings
Ingredients
1 1/2 cups (63%) bittersweet chocolate chips
2 sticks (1 cup) unsalted butter, plus more for the pan
5 large eggs, separated
1/4 teaspoon kosher salt
1 cup granulated sugar
1 1/2 cups almond flour
1 teaspoon pure vanilla extract
Confectioners' sugar, for dusting
Directions
Place the chocolate and butter in the top of a double boiler and melt until smooth. Cool slightly, until just warm to the touch.
Preheat the oven to 350 degrees F. Butter the inside of a 9-inch springform pan.
Place the egg whites in a medium bowl with the salt. Place the yolks in a slightly larger bowl with the granulated sugar. Using a handheld mixer, beat the whites on medium speed until stiff peaks form, about 2 minutes. Then beat the egg yolks on medium speed until light, pale and fluffy, about 1 1/2 minutes. Using a rubber spatula, stir the chocolate mixture, almond flour and vanilla into the yolks. In 2 batches, fold the whipped whites into the chocolate base. Pour the mixture into the prepared pan and bake until puffed and beginning to crack on top, about 40 minutes. Cool completely on a wire rack.
When cool, run a thin knife around the edge of the pan to release the cake. Remove the outside ring and dust the top with confectioners' sugar.
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Giada De Laurentiis' Chocolate Cake (Torta Caprese) | Giada in Italy | Food Network
Easy & Simple Vanilla Cake with Chocolate Frosting | Basic Vanilla Cake Recipe & Chocolate frosting
Hi All,
In this video, I will show an easy and simple recipe to make vanilla cake and also the best whipped chocolate ganache. Hope you will like it????❤
Ingredients for the base cake:
Eggs - 4
Melted Butter/Oil - 1/4 cup
Powdered Sugar - 1 cup
Vanilla essence - 1tsp
All purpose flour- 1.5 cups
Baking powder - 1tsp
Salt - 1/2 tsp
Hot water - 3tbsp
Ingredients for whipped chocolate ganache:
Fresh cream - 400ml
Dark compound chocolate - 400gms
PS: Here I have used 8 inch cake pan with 3 inch depth
xoxo
Archana
Music: Sweet
Musician: LiQWYD
#VanillaCakeWithChocolateFrosting #EasyCakeRecipe #VanillaCakeRecipe
Your whole family will love this Fruits Pound cake recipe! Murabba Pound Cake Recipe || Corner Cooks
published on 13th March, 2022
Hello Foodie's, welcome to Corner Cooks.....
Today's Recipe : Your whole family will love this Fruits Pound cake recipe! Murabba Pound Cake Recipe || Corner Cooks
Ingredients :
1/2 cup Murabba/ pozzy
2 eggs
1/2 cup Sugar
1tbsp Vanilla Essence
2/3 cup Flour
1 tbsp Cornflour
2 tsp Powder Milk
1 tsp Baking Powder
Chocolate Cake Base Recipe:
Vanilla Sponge Cake Recipe :
Chocolate Ganache Recipe:
Orange Sponge Cake Recipe :
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