How To make Chocolate Arabians
1/4 lb Unsalted butter
1/2 c Semi-sweet chocolate chips
-(3 oz.) 2 lg Eggs
1 ts Coffee liqueur
1/2 c All-purpose flour
3/4 c Sugar
1 ts Instant espresso powder (or
-instant coffee 1/2 c Pecans (2 oz.)
24 lg Pecan halves
Recipe by: dianna@mips.com (Dianna Vosburg - Consultant) In a medium saucepan, bring 2 inches of water to a simmer and remove from heat. Cut butter into 1-inch pieces and put into a heatproof bowl with the chocolate. Set the bowl over the hot water and stir until smooth. Cool slightly. Whisk in the eggs and liqueur, then stir in the flour, sugar, and espresso. Chop and stir 1/2 C. of the pecans into the batter. Adjust oven rack to middle position and heat oven to 350 degrees F. Line two mini-muffin tins (each with 12 cups) with paper muffin cups. Spoon batter into cups, filling them three-quarters full and placing a pecan half in the center of each cup of batter. Bake until batter is set and a toothpick inserted into the centers comes out clean, about 20 minutes. Cool 2-3 minutes in muffin tins, then transfer each piece to a wire rack. (can store in an airtight container for three days or freeze up to 1 month.) May be served in the paper cups, or removed from papers before serving. -----
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VANILLA & CHOCOLATE MARBLE CAKE Recipe | Soft and fluffy cake with Ganache Frosting | Baking Cherry
Fluffy Vanilla & Chocolate Marble Cake Recipe. This easy to make marble cake is soft and delicious, topped with a creamy chocolate ganache. It's easier to make than it looks since you need only one batter to make this beautiful two-color cake.
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Ingredients:
Cake:
3 Large Eggs at room temperature
1 cup (200g) Granulated Sugar
1/3 cup (75g) Unsalted Butter at room temperature (or any flavorless vegetable oil like canola, corn, sunflower)
3/4 cup (180ml) Milk at room temperature
1 tsp (5ml) Vanilla Extract
2 cups (250g) All-Purpose Flour
2 tsp (8g) Baking Powder
1/4 tsp (1g) Salt
3 Tbsp (22g) Unsweetened Cocoa Powder
Chocolate Ganache:
4oz (113g) Semi-Sweet Chocolate, chopped or chips
2 1/2 Tbsp (37ml) Milk at room temperature
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cake, cake recipe, chocolate cake, vanilla cake, fluffy cake, soft cake, recipe, dessert,
How to make Moist Chocolate Cake Recipe| Ultimate& Easy Chocolate Cake Recipe| Chocolate sponge cake
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This recipe is an easy chocolate cake recipe which is very moist .This is a quick recipe even beginners can do easily.
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Ingredients:
NOTE: 1 CUP = 240 ML
Cake pan size = 6 inch* 3 inch.
All purpose flour - 1cup (120 grams)
Cocoa powder - ½cup (60 grams)
Sugar - 1cup (200 grams)
Baking powder - 1tsp
Baking soda - ½tsp
Salt - 1/4tsp
Egg - 1
Oil or melted butter - ¼cup (60 ml)
Buttermilk - ½cup (120ml)
Vanilla essence - 1tsp
Warm water - ½cup (120ml)
Method:-
1. Preheat oven to 350 degrees F or 180 C. Butter cake rounds.
2.Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl until combined.
3.Add eggs, buttermilk, warm water, oil, and vanilla. Mix everything until combined.
4.Fill pan with cake batter.
5. Bake for 30-35 minutes at 350 F or 180 C , until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
6. Cool for 15 minutes and then turn out the cakes and allow to cool completely.
Cheers!
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Moist Chocolate Cake Recipe | How To Make Moist Chocolate Cake
Moist Chocolate Cake Recipe | How To Make Moist Chocolate Cake | Easy Moist Chocolate Cake Recipe
Ingredients:
All purpose flour - 1cup (130g)
Cocoa powder - ½cup (50g)
Sugar - 1cup (200g)
Baking powder - 1tsp
Baking soda - ½tsp
Salt - ½tsp
Egg - 1
Oil - ¼cup (60ml)
Milk - ½cup (120ml)
Vanilla essence - 1tsp
Hot water - ½cup (120ml)
Dark Chocolate - 200g
Heavy cream - 150ml
Pan size : 7×7
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Hala Arabian Dessert recipe | Chocolate Biscuit pudding | Bint-e-Madinah Dastarkhawan
it's a Arabic dish . It's very famous and so easy to make Everyone love it is very beneficial for health; it's an easy recipe with simple gradients that can easily be available. You can enjoy them with your family and guests.
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