Australian Chocolate Pudding - An Easy Self-Saucing Cake - It's Just Practice
Get ready for a trip down under with our Australian Chocolate Pudding recipe! In this video, I'll show you how to make this classic Australian dessert that I learned while living down under. With its rich, chocolatey flavor and moist texture, this pudding is a true delight for the taste buds. It's easy to make and perfect for any occasion, from dinner parties to cozy nights in. So, let's grab our ingredients and get started on this delicious Australian chocolate pudding recipe! #AustralianChocolatePudding #ChocolateDessert #puddingrecipe
Prep time: 25 mins
Cook time: 50 mins
Servings 6
——————————-
Ingredients
1 cup self rising flour
2 Tbsp cocoa powder
1/2 cup sugar
1/2 cup milk
1 tsp vanilla
1 egg
1/4 cup melted butter
Topping
1 cup brown sugar lightly packed
1 Tbsp cocoa powder
1 3/4 cup boiling water
Bake 350f for 45 to 50 mins
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how to make Sachertorte - Austrian chocolate cake recipe
how to make Sachertorte; Austrian-style rich fluffy chocolate cake sandwiched with sweet apricot jam and drenched in smooth dark chocolate ganache.
Original recipe posted on my site:
#baking #recipes #sachertorte
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~ * SACHERTORTE RECIPE * ~
INGREDIENTS
For the sachertorte:
- 90g (3 oz) dark chocolate (I use Willie’s Cacao 70% Chulucanas)
- 90g (6 tbsp) soft salted butter
- 4 large eggs, separated into yolks and whites
- 125g (1 cup) icing sugar
- 50g (scant ½ cup) plain flour
- 15g (1 tbsp) cocoa powder
For filling and decorating:
- 100g (6 tbsp) apricot jam, ideally with high fruit content
- 150ml (generous ½ cup) double or whipping cream
- 100g (3 ½ oz) dark chocolate, plus extra for decorating (I use Willie’s Cacao 70% Chulucanas)
INSTRUCTIONS
For the sachertorte:
1) Preheat your oven – 160 C / 140 C fan / 320 F / gas mark 3 – and grease and line a 18cm (7 in) round springform cake tin.
2) Melt your dark chocolate in a medium heatproof bowl, either over a pan of simmering water or in short blasts in the microwave. Once smooth, set aside to cool slightly.
3) In a separate large bowl, beat the butter with a whisk or wooden spoon until it’s pale and fluffy.
4) Add each egg yolk to the butter one at a time, beating thoroughly in between each addition until it the mixture is smooth and golden. Set aside for a moment.
5) With either a regular or electric whisk, beat the egg whites vigorously in a separate large bowl until holding soft white peaks.
6) One tablespoon at a time, add in your sugar. Continue whisking until the mixture holds glossy but droopy peaks.
7) Add your cooled melted chocolate and one third of your egg white mixture into your butter mixture and stir thoroughly to loosen and combine.
8) Add the remaining egg white mixture, and sift over the flour and cocoa.
9) Gently fold all the cake ingredients together until smoothly combined into an airy chocolate cake batter. (Try not to stir too much though, as this can knock out the air and result in a heavy cake!)
10) Pour the cake mixture into your prepared tin.
11) Bake in the preheated oven for 35-40 minutes or until well-risen. A skewer inserted into the centre of the cake should be cleanly removed once it’s ready!
12) Remove the cake from the oven and allow it to cool completely in its tin.
For filling and decorating:
1) Once your cake has cooled to room temperature, carefully use a sharp serrated knife to halve it along the centre to create two thinner cakes.
2) Slather one half with the apricot jam, and sandwich it with the remaining cake half.
3) In a small saucepan over a low heat, warm the cream until just hot to the touch and gently steaming.
4) Pour the hot cream over your dark chocolate and allow to sit for 1 minute.
5) Stir the chocolate and cream mixture gently until it becomes a glossy, smooth chocolate ganache.
6) Place your cake on a wire rack (or anything that will allow chocolatey drips to escape) over a wide plate.
7) Pour your chocolate ganache over your cooled, sandwiched cake and allow gravity to pull the ganache evenly over the top and sides.
8) Allow the cake to set for 15-20 minutes before moving to your serving plate.
9) Sprinkle over some chopped chocolate, or decorate however you like.
10) Enjoy!
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Easter Sachertorte Austrian chocolate cake creative recipe #9 復活節巧克力蛋糕
Easter Sachertorte Austrian chocolate cake for this coming easter. It's an old Austrian classic & decorated with Milka chocolate eggs. It's the thick layer of plum jam & rich dark chocolate topping which make it so special.
We had the original sachertorte in Salzburg ( since then I have always wanted to make it myself at home.
I wish you guys a happy easter & eat lots of chocolates.
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Ingredients：26cm
100g dark chocolate
6 eggs
150g sugar
1 pinch of salt
0.5 tsp vanilla extract
150g butter room temperature
100g flour
50g starch
25g cocoa powder
10g baking powder
300g plum jam
200g marzipan + 50g powder sugar / 30cm fondant
200g dark chocolate
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How to Make Chocolate Crackles | Easy Chocolate Crackles Recipe Australian Treat
Find the full written chocolate crackles recipe here on my website:
In this episode of In The Kitchen With Matt, I will show you how to make chocolate Crackles. Chocolate Crackles are a super easy treat to make and are very popular in Australia. They serve them for kids' birthdays, etc.
#chocolatecrackles #chocolate #ricekrispiestreats
Ingredients:
1/2 cup of unsalted butter (113g)
1 1/4 cups of chocolate chips (milk, dark, or semi-sweet) (about 210g)
1/3 cup desiccated coconut (finely chopped coconut flakes) (32g)
3 cups of rice Krispies cereal (rice bubbles) (75g)
Tools/Equipment:
Large pot
Wooden spoon or silicone spoon
Spatula
Muffin pan
Paper cups
Authentic Kellogg's original Chocolate Crackles recipe:
4 cups Kellogg's® Rice Bubbles®
1 cup icing sugar
1 cup desiccated coconut
250g copha®*, chopped
3 Tbsp cocoa
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컵 계량 / 오스트리아 전통 케이크 자허 토르테 / Sacher Torte Austrian Chocolate Cake Recipe / ASMR / Easy Recipe
안녕하세요.
분 베이크입니다.
오늘은 오스트리아의 전통 케이크~!!
자허 토르테를 만들어 봤어요.
자허 토르테는 진한 초콜릿 케이크에 살구 잼을 바르고 초콜릿으로 코팅을 한 케이크랍니다.
먹기 전까지는 많이 달달할 것만 같은 이 케이크는 실제로 먹어 보면 많이 달지 않고 ,
초콜릿과 살구 잼과의 조화가 너무 훌륭한 케이크에요.
만드는 방법도 어렵지 않고 쉽게 만들 수 있는 케이크랍니다.
호텔 자허에서 일부 공개한 레시피에는 꽤 오랜 시간을 굽고 있지만 이 케이크는 그것보다는 좀 덜 구웠답니다. 그래서 촉촉해요.
그리고 아몬드 가루를 사용해서 고소한 맛을 추가했지만 아몬드 가루가 없다면 밀가루로 대체 하셔도 됩니다.
겉에 바른 글레이즈는 시럽을 끓이거나 젤라틴을 넣는 방식이 아닌 방법으로 만들었어요.
평소 젤라틴을 싫어하시는 분들도 만족할만한 케이크에요.
커피 한 잔이 생각나는 정말 맛있는 초코 케이크~!
여러분도 이 부드럽고 진한 자허 토르테의 맛을 느꼈으면 좋겠어요.
만드는 방법~~!
체크 포인트~~!
자, 그럼..
시작해볼까요~~
제 영상이 마음에 드셨으면 “좋아요”와 :구독“버튼 눌러 주세요..
감사합니다.
시청 해주셔서 감사합니다. ????????????????????
● 재료/ Ingredients
♥ 데코레이션용 데이지 꽃장식 만들기
● 초콜릿 케이크
( 몰드 사이즈 : 18cm)
무염 버터 95g ( 1/2 컵 )
슈가 파우더 30g ( 3 Tbsp + 1/2 Tbsp )
바닐라 익스트랙 5ml ( 1tsp )
소금 한 꼬집
노른자 4
다크 초콜릿 90g ( 1/2 컵 - 녹인 상태 )
달걀 흰자 4
설탕 55g ( 1/4 컵 )
중력분 75g ( 1/2 컵 )
아몬드 가루 20g ( 중력분으로 대체 가능 )
● 초콜릿 가나슈
다크 초콜릿 커버춰 150g ( 3/4 컵 + 1 Tbsp - 녹인 상태 )
헤비 크림 150g ( 1/2 컵 + 2 Tbsp )
무염 버터 10g ( 2 tsp )
●살구잼 200g
● 시럽 ( 필요시 사용하세요)
물 50g ( 3 큰술 + 1 작은술 )
설탕 35 g ( 3 큰술 )
럼 5ml ( 1tsp )
ㅡㅡㅡ 만드는 방법 ㅡㅡ
1. 물과 설탕을 계량하여
2. 전자레인지로 설탕을 녹여 주시고..
3. 럼을 넣어 섞어 주신 후 실온으로 식혀 주세요.
#ASMR #sachertorte #chocolatecake
* 영상 속에 자세한 내용이 있어요.~~
구독 눌러주시고 알람도 설정해 주시면 너무 감사하겠습니다.
여러분의 구독과 좋아요는 제게 큰 힘이 됩니다...
어떠세요~?
특별한 베이킹이 되셨나요~?
영상에 최대한 공정과 설명을 담았습니다.
시청해주셔서 감사합니다.
● 분 베이크 인스타그램 바로가기
How to Make the Australian Chocolate Lamington, and it's a Vegan Version!
The Lamington is an Australian Classic. Sweet Vanilla sponge coated in Chocolate and rolled in coconut.
This version, which is my mothers' classic, is slightly different as the chocolate is a buttercream. Its thick, super sweet and oh, so good. And of course, I made it Vegan.
The recipes for the sponge and buttercream follow here. I encourage you to make this, you will love it. And leave a comment, I would love to see your thoughts.
You can hit the subscribe button to see more videos about life and other stuff, follow me on Instagram @katherinesmasterclass
Vegan Sweet Vanilla Cake
Ingredients
2 Tablespoons apple cider vinegar
2 cups soy or other non dairy milk
2 cups sugar
1 ½ cups plain ( all purpose) flour
1 ½ cups self-raising flour
1 teaspoon baking soda ( bi carbonate soda)
1 teaspoon sea salt
2/3 cup vegan butter melted
1 tablespoon vanilla extract
Method
Preheat your oven to 350°F / 180° C. Line your 9 x 14” ( 18 x 28 cm) pan with baking paper.
In a small bowl, add the apple cider vinegar to the soy milk. Stir together and set aside. It will curdle, that is what we want to see.
In a larger bowl add the flours, baking soda, salt and sugar. To this add the melted vegan butter, vanilla and the milk mixture. Using an electric mix master, beat gently to combine the ingredients, then turn the mixer to a medium speed. Beat for 1 minute until the ingredients are combined. Do not over mix, otherwise your cake will be tough.
Turn the mixture out into the lined baking pan. Tap lightly on the counter 3 times to remove any air bubbles. Bake for 30-35 minutes until cooked.
Leave the cake in the pan to cool.
Chocolate Buttercream Icing
Ingredients
¾ cup unsweetened cocoa powder
½ cup vegan butter softened
2 ½ to 3 cups pure icing sugar - sifted
1 teaspoon vanilla extract
1/3 cup vegan milk
Method
In an electric mix master, place the cocoa, vegan butter, 2 cups icing sugar, vanilla extract and ½ of the amount of milk.
Turn the mixer on a slow speed until all ingredients are moist, gradually increase the speed , Add the extra ½ to 1 cup of icing sugar and milk until it is a smooth and a thick consistency.
Making the Lamingtons:
Cake cut into 24 squares ( as demonstrated in the video)
Chocolate Butter cream
Desiccated coconut
Baking paper
To assemble, first place 1 cup coconut onto some baking paper.
Starting on one side of a cake square, smooth buttercream over, turn to the next side, smooth butter cream over, turn again and do another side. Place the sides with the buttercream onto the coconut and coat. Continue covering each side with buttercream and coat into the coconut. When all sides are covered, place on a tray to set.
Continue until all pieces of cake are covered in chocolate and coconut.
Serve to your friends and family, store any leftovers in a container in the fridge.