Self Saucing Chocolate pudding/Easy winter pudding/gawa's kitchen
disclaimer not my recipe I did not create it
Recipe credit unknown
Tried and tested by gawa's kitchen
Ingredients
1 cup selfraising flour
1/3 cup castor sugar
3 Tablespoons cocoa powder
1/2 cup milk
45g butter/margarine
1 egg
1 teaspoon vanilla essence/extract
pinch salt
sauce
1 cup light brown sugar
3 Tablespoons cocoa powder
1 cup boiling water
170 degrees Celsius pre heated oven
bake for 30 minutes
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Magic Caramel Pudding Cake
Miracle Caramel Pudding Cake – the cake bakes up on top and there’s a delicious caramel sauce on the bottom!
Recipe here:
HOW TO BAKE THE BEST CHOCOLATE FLAN CAKE |CARAMEL PUDDING WITH CHOCOLATE CAKE| NO GELATIN |CHOCOFLAN
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CHOCOLATE FLAN CAKE is a part flan caramel custard, part chocolate cake. This twist on a classic dessert combines two favorite desserts in one.
HOW TO BAKE THE BEST CHOCOLATE FLAN CAKE | CHOCOLATE FLAN CAKE| CARAMEL PUDDING WITH CHOCOLATE CAKE| CAKE WITH PUDDING RECIPE | SUPER MOIST CHOCOLATE CAKE | THE IMPOSSIBLE CHOCOLATE CAKE | NO GELATIN| DARK CHOCOLATE FLAN | BASIC FLAN CAKE RECIPE| CHOCOLATE FLAN IMPOSSIBLE CAKE| MEXICAN FLAN CAKE| IMPOSSIBLE CAKE RECIPE| BEST CHOCOLATE FLAN CAKE| CUSTARD CAKE| FLAN CAKE| CARAMEL DESSERT| SUMMER DESSERT RECIPE| MILK CARAMEL DESSERT| CARAMEL PUDDING CHOCOLATE CAKE| CUSTARD PUDDING CAKE| CARAMEL FLAN CHOCOLATE CAKE| PUDDING CAKE| CREAM CARAMEL CAKE
Purpose by Jonny Easton
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FLAN CAKE So Yummy
How to make the yummy FLAN CAKE.
Here's what you'll need:
CARAMEL SYRUP:
3/4 cup sugar (150g)
1/4 cup water (60ml)
FLAN:
4 whole eggs (55-60 grams each)
1 cup condensed milk (300g)
1 and 1/2 cup milk (375ml) You can use fresh milk or evaporated milk
1 tsp vanila (5ml)
SPONGE CAKE:
4 egg yolks
1/4 cup sugar (50g)
1/4 cup oil (60ml)
1/4 cup milk (60ml)
1 tsp vanilla (5ml)
1 cup all purpose flour (125g)
1 tsp baking powder (5g)
1/2 tsp salt (3g)
4 egg whites
1 tsp lemon juice or cream of tartar
1/3 cup sugar (65g)
ARABIC:
شراب الكراميل:
3/4 كوب سكر (150 جرام)
1/4 كوب ماء (60 مل)
فلان:
4 بيضات كاملة (55-60 جرام لكل منهما)
1 كوب حليب مكثف (300 جم)
1 و 1/2 كوب حليب (375 مل) يمكنك استخدام الحليب الطازج أو الحليب المبخر
1 ملعقة صغيرة فانيليا (5 مل)
كعكة إسفنجية:
4 صفار بيض
1/4 كوب سكر (50 جرام)
1/4 كوب زيت (60 مل)
1/4 كوب حليب (60 مل)
1 ملعقة صغيرة فانيليا (5 مل)
1 كوب دقيق لجميع الأغراض (125 جرام)
1 ملعقة صغيرة بيكنج بودر (5 جرام)
1/2 ملعقة صغيرة ملح (3 جم)
4 بياض بيض
1 ملعقة صغيرة عصير ليمون أو كريمة التارتار
1/3 كوب سكر (65 جم)
PORTUGUESE:
XAROPE DE CARAMEL:
3/4 xícara de açúcar (150g)
1/4 xícara de água (60ml)
PUDIM FLAN:
4 ovos inteiros (55-60 gramas cada)
1 xícara de leite condensado (300g)
1 e 1/2 xícara de leite (375ml) Você pode usar leite fresco ou leite evaporado
1 colher de chá de vanila (5ml)
PÃO DE LÓ:
4 gemas de ovo
1/4 xícara de açúcar (50g)
1/4 xícara de óleo (60ml)
1/4 xícara de leite (60ml)
1 colher de chá de baunilha (5ml)
1 xícara de farinha multiuso (125g)
1 colher de chá de fermento em pó (5g)
1/2 colher de chá de sal (3g)
4 claras de ovo
1 colher de chá de suco de limão ou creme de tártaro
1/3 xícara de açúcar (65g)
SPANISH:
JARABE DE CARAMELO:
3/4 taza de azúcar (150 g)
1/4 taza de agua (60 ml)
FLAN:
4 huevos enteros (55-60 gramos cada uno)
1 taza de leche condensada (300 g)
1 y 1/2 taza de leche (375ml) Puede usar leche fresca o leche evaporada
1 cucharadita de vainila (5 ml)
PASTEL DE ESPONJA:
4 yemas de huevo
1/4 taza de azúcar (50 g)
1/4 taza de aceite (60 ml)
1/4 taza de leche (60ml)
1 cucharadita de vainilla (5 ml)
1 taza de harina para todo uso (125 g)
1 cucharadita de levadura en polvo (5 g)
1/2 cucharadita de sal (3 g)
4 claras de huevo
1 cucharadita de jugo de limón o crémor tártaro
1/3 taza de azúcar (65 g)
RUSSIAN:
КАРАМЕЛЬНЫЙ СИРОП:
3/4 стакана сахара (150 г)
1/4 стакана воды (60 мл)
ФЛАН:
4 целых яйца (по 55-60 грамм)
1 стакан сгущенного молока (300 г)
1 и 1/2 стакана молока (375 мл). Можно использовать свежее или сгущенное молоко.
1 чайная ложка ванили (5 мл)
БИСКВИТ:
4 яичных желтка
1/4 стакана сахара (50 г)
1/4 стакана масла (60 мл)
1/4 стакана молока (60 мл)
1 чайная ложка ванили (5 мл)
1 стакан универсальной муки (125 г)
1 чайная ложка разрыхлителя (5 г)
1/2 чайной ложки соли (3 г)
4 яичных белка
1 чайная ложка лимонного сока или винного камня
1/3 стакана сахара (65 г)
MALAY:
SYARAT KERAMEL:
3/4 cawan gula (150g)
1/4 cawan air (60ml)
FLAN:
4 biji telur keseluruhan (55-60 gram setiap satu)
1 cawan susu pekat (300g)
1 dan 1/2 cawan susu (375ml) Anda boleh menggunakan susu segar atau susu sejat
1 sudu kecil vanila (5ml)
KEK SPAN:
4 kuning telur
1/4 cawan gula (50g)
1/4 cawan minyak (60ml)
1/4 cawan susu (60ml)
1 sudu kecil vanila (5ml)
1 cawan tepung serba guna (125g)
1 sudu kecil serbuk penaik (5g)
1/2 sudu kecil garam (3g)
4 biji telur
1 sudu kecil jus lemon atau krim tartar
1/3 cawan gula (65g)
I hope you will enjoy this recipe. Let me know and comment down below. Don't forget to click the bell button for you to be notified every time I upload new recipes. Thank you all my darling lovelies! Sending you all the love and positive vibes~Weng ????????????
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No-Bake Chocolate Biscuit Cake Recipe
No Bake Chocolate Biscuit Cake, many of us are familiar with it since childhood, in various shapes and forms. Chocolaty, rich dessert made with crushed biscuits, chocolate syrup and toasted nuts, hardly not to fall in love with it.
To print the recipe check the full recipe on my blog:
#chocolatebiscuitcake #biscuitcake #nobakechocolatecake
0:00 - Intro
0:19 - Crushing biscuits
0:36 - Toast walnuts
0:50 - Cocoa syrup
2:00 -Mix syrup with biscuit mixture
2:35 - Mold size
3:12 - Chocolate ganache
3:47 - Pour ganache over biscuit cake
4:14 - Decorate the cake
4:20 - Enjoying the cake
Ingredients
Makes about 10 servings
28 oz (800g) digestive biscuits, tea biscuits
1 cup (100g) nuts (walnuts, hazelnuts), toasted, slightly chopped
Chocolate Syrup
1 cup (200g) sugar
1/2 cup (60g) unsweetened cocoa powder
1 cup (240 ml) water
2/3 cup (150g) butter
1 tsp vanilla extract
Chocolate Ganache
1/2 cup (120 g) whipping cream (35% fat)
4 oz (120g) bittersweet chocolate, chopped
1. Break the biscuits (cookies) into small pieces into a large bowl.
2. Heat a non-stick pan over medium high heat and toast walnuts or hazelnuts for about 5 minutes, stirring frequently to toast evenly. Add toasted nuts over the biscuits.
3. Prepare the chocolate syrup. In a medium sauce pan add sugar and cocoa powder. Stir to combine and gradually add water, while stirring to combine well. Add the butter and place over medium heat. Bring to boil for about 7-8 minutes stirring constantly. Remove from heat and add vanilla extract. Set aside to cool slightly for about 10-15 minutes.
4. Pour the syrup over the biscuits and nuts and combine well using a large spatula or spoon.
5. Transfer the mixture into a 9 inch (23 cm) non-stick round cake ware (like the one I’ve used from Delicake) or use a 9 inch (23 cm) springform pan, bottom lined with parchment paper.
6. Press well using the back of the spoon or an offset spatula.
7. Cover and refrigerate for about 30 minutes to 1 hr before preparing the chocolate ganache.
8. Prepare Chocolate Ganache. Place cream into a small saucepan and heat until just begins to boil.
9. Pour hot cream over the chopped chocolate and let sit for 1 minute. Stir until smooth.
10. Pour ganache over the chocolate biscuit cake and refrigerate to set for about 3-4 hours or overnight before serving.
11. Decorate with toasted nuts if desired, cut into slices and serve.
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The Fudgiest, Greatest Chocolate Cake
One of my all time favorites, this is my moist, fudgy, and completely from-scratch chocolate cake recipe. It comes together in one bowl and pairs well with any frosting!
Recipe:
Ingredients
1 ⅔ cup all-purpose flour (208g)
1 cup brown sugar firmly packed (200g)
1 cup sugar (200g)
¾ cup natural cocoa powder (75g)
1 ½ teaspoon baking soda
¾ teaspoon salt
½ cup unsalted butter melted (113g)
½ cup neutral cooking oil avocado, canola, or vegetable (118ml)
2 large eggs + 1 egg yolk, lightly beaten room temperature
2 teaspoons vanilla extract
1 cup buttermilk¹ (236ml)
½ cup hot coffee² (or 1 teaspoon instant coffee dissolved into ½ cup hot water) (118ml)
Silky Chocolate Buttercream³:
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Kitchen Scale (Affiliate Link):
Instructions
00:00 Introduction
00:14 Preheat oven to 350F (175C) and prepare two deep 8 round cake pans⁴ by lining the bottoms with parchment paper and lightly greasing and flouring the sides. Set aside.
00:18 In the bowl of a stand mixer fitted with a paddle attachment, whisk together flour, sugars, cocoa powder, baking soda, and salt.
02:24 Add melted butter and oil, stir well.
03:29 Add eggs, egg yolk, and vanilla extract and stir until well combined. Pause occasionally to scrape sides and bottom of bowl.
04:43 Gradually add buttermilk and stir well.¹
05:50 Add hot coffee, stirring until ingredients are well-combined (be sure to scrape sides and bottom of bowl again).²
07:05 Evenly divide batter between prepared pans. Bake on 350F (175C) for 35-40 minutes (toothpick inserted in center should come out with moist crumbs).
08:15 Allow to cool for 15 minutes before inverting onto cooling rack to cool completely before frosting.
08:30 Spread a thick layer of frosting over the top of one cake round. Top with second cake round and evenly frost cake. Slice and serve.
Notes
¹If you don't have buttermilk on hand, please see my post on making an easy buttermilk substitute!
²You can substitute with hot water if you don't have coffee, but do make sure it is hot! See the post for more information on why I use coffee and why it is important that the liquid be hot.
³I used my favorite chocolate frosting for this recipe, but here are some other frosting options you might like to try out:
Cream Cheese Frosting:
Chocolate Cream Cheese Frosting:
Swiss Meringue Buttercream:
Peanut Butter Frosting:
Vanilla Frosting:
⁴You can use 9 pans instead, but the cakes will need to bake for less time. I'd start checking the cakes at 27/30 minutes. Please keep in mind that if your pans are dark-colored the cake may also need less time to bake.
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