How To make Swiss Chocolate Crispies
1 pk Swiss chocolate cake mix
1/2 c Butter flavor crisco
1/2 c Butter or margarine; softene
2 Eggs
2 tb Water
3 c Rice krispies
Combine cake mix, Crisco, butter, eggs, and water in large bowl. Beat at low speed with electric mixer for 2 minutes. Fold in 1 cup cereal. Refrigerate 1 hour. Crush remaing 2 cups cereal into coarse crumbs. Preheat oven to 350~. Grease baking sheets. Shape dough into 1-inch balls. Roll in crushed cereal. Place on baking sheets about 1 inch apart. Bake at 350~ for 11 to 13 minutes. Cool 1 minute on baking sheets. Remove to cooling rack. -----
How To make Swiss Chocolate Crispies's Videos
no bake parle-g biscuits chocolate swiss roll cake recipe | पार्ले जी बिस्कुट से स्विस रोल
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no bake swiss roll recipe | parle-g biscuit swiss roll | no bake chocolate roll cake with detailed photo and video recipe. a unique biscuit based cake roll recipe made with parle-g biscuits and milk powder-based mawa. it is an ideal dessert cake recipe which can be made within minutes with very minimal ingredients. it is moist and creamy hence it would be very well appreciated by all age groups.
no bake swiss roll recipe | parle-g biscuit swiss roll | no bake chocolate roll cake with step by step photo and video recipe. swiss roll is known for its bright coloured contrasting appearance and for its creamy and mouthwatering taste. however, it comes with a lot of overhead of preparing and baking the outer layer first, and then rolling it with light coloured creamy stuffing. but then there are no bake swiss roll made with biscuit powder with instant milk powder mawa to get the same taste and texture.
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Chocolate Truffles
How to make Chocolate Ganache Truffles [ASMR cooking]
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The recipe
Chocolate ganache filling
220g dark / milk chocolate
120g heavy cream
1 tbsp instant coffee
30ml rum / whiskey (if you don't use alcohol, use 30ml heavy cream instead)
For Coating (4 types of truffles)
150g dark chocolate
15g vegetable oil
100g white chocolate
10g vegetable oil
about 1 - 2 tbsp cocoa powder
about 30g - 40g chopped hazelnuts
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Never had such Delicious Chocolate cake before! Crispy outside, moist and creamy inside!
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???? 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.
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Chocolate Roll Cake / Triple Chocolate Swiss Roll
Hello friends ! I hope you are doing well.
This is the triple chocolate roll cake recipe with chocolate sponge cake, chocolate cream filling and chocolate ganache on top (pan size: 34 x 24 cm/ 9 x 13 in; the bottom is 31 x 21 cm)
Please use hot water ( about 60C / 140F ) for a double boiler to melt the chocolate , don't use boiled water as it can burn your chocolate.
Make sure your utensils are dry and do not have moisture on them (water can cause the chocolate to seize)
Each chocolate type requires diffrent amount of time to melt so don't rush and take time to melt it completely (3 - 15 minutes). If you use bar chocolate, chop it finely before melting to help it dissolve easier and faster.
I use dark chocolate 54% in this recipe
Chocolate sponge cake:
3 eggs, separated (55g including shell/egg)
a pinch of salt
60g sugar
35g cake flour (can be substituted by all purpose flour)
15g cocoa powder
25g vegetable oil
25g milk
Coffee syrup:
double shot espresso (60g) or 60g (4tbsp) hot water with 1 tsp instant coffee
1 tbsp sugar (12g)
1 tbsp rum (optional)
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Chocolate whipped cream:
70g dark chocolate (54%)
50g warm heavy cream
200g chilled whipped cream
Chocolate ganache:
150g dark chocolate (54%)
100g warm heavy cream
50g unsalted melted butter
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Chocolate Cake Roll (Swiss Roll) | Sally's Baking Recipes
A nod to the classic childhood favorite, this chocolate cake roll combines light chocolate sponge cake with sweet vanilla whipped cream and chocolate ganache. Rich and totally irresistible, this dessert is for chocolate lovers everywhere.
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