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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बिना फेल सिर्फ 5मिनट में तवे पर ढेरो Crispy Chocolate Wafer Rolls No Egg /Oven | Chocolate Cigarette
chocolate wafer Full written recipe available on this link:
लिखित रेसिपी देखने के लिए यहाँ क्लिक कीजिये :
Crispy Chocolate Wafer Rolls No Egg /Oven | Chocolate Cigarette.
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मेरे वीडियो मे इस्तेमाल किये जाने वाले सामान का लिंक मैंने नीचे दिया है आप इस लिंक को क्लिक करके खरीद सकते है PRODUCTS THAT I USE/Recommend:
Extra Virgin Olive Oil
Pasta & Pizza Sauce,
Red Pasta Sauce
9x1 Multiuse Stainless Steel Knife Set with Wooden Block (Steel)
Disano Choco Spread
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Cook with Parul Marathi -
FULL RECIPE LINK
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Ingredients List सामग्री
All Purpose Flour - 3/4 cup
Sugar Powder - 1/2 cup
Salt - 2 pinch
Baking Powder - 1/2 tsp
Cocoa Powder - 1.5 tbsp
Cooking Oil - 3 tbsp
Warm Milk - 1/2 cup
Vanilla Essence - 1/2 tsp
Choco Spread
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Chocolate Swiss Roll Cake Recipe｜Ohyoo Cooking
▣ Chocolate Roll Cake Recipe｜Ohyoo Cooking
▣ Ingredients：
Chocolate Ganache：
Chocolate 50g
Heavy cream 60g
Cake body：
Egg white 130g
Egg yolk 72g
Sugar 50g
Cocoa powder 15g
Cake flour 40g
Salad oil 45g
Milk 50g
Chocolate ganache cream：
Chocolate ganache 80g
Heavy cream 220g
Sugar 20g
▣ Baking：
165°C/329°F 25min
▣ Mold size:
28×28cm
▣ Method：
1. Make the chocolate ganache, melt the chocolate, then pour the heated heavy cream into the mix, refrigerate and set aside.
2. To make the cake body, add the oil and cocoa powder and stir well, then add the cake flour and mix well, add the milk and egg yolk and mix well.
3. Beat egg whites, add sugar in batches and beat until there is a stable hook shape, then mix with egg yolks, pour into a baking pan and spread out, bake.
4. Remove from oven and let cool. Make the cream filling by whipping together the heavy cream, sugar and chocolate ganache from step 1, spread on the cake body, roll up and refrigerate.
5. Cut the cake into pieces, decorate with some meringue, bake with a torch, sprinkle with cocoa powder and serve.
#chocolaterollcake
#chocolatecake
#ASMR
How to make chocolate truffles with milk at home(Subtitle on)
*I got about 32 chocolate truffles with this recipe.
[Ingredients]
150 g dark couverture chocolate(56%)
150 g milk couverture Chocolate(35%)
(*It can be used as 300g of dark chocolate.)
90 ml full fat milk
40 g(3 Tbsp) unsalted butter
**Compound chocolate doesn't work.Be sure to use couverture chocolate with cocoa butter.
In the case of compound chocolate using vegetable oils such as coconut oil, soybean oil, and palm kernel oil, the ganache does not harden.
Be sure to use couverture chocolate.
** If possible, choose more than 50 percent of the couverture chocolate.
**If you use heavy cream instead of milk, add 150g of cream. In this case, the butter may be 1 tsp or skipped.
[For chocolate coating]
dark chocolate(tempered or compound)
milk chocolate(tempered or compound)
[For decoration]
Dried fruits, nuts, coffee beans, edible gold leaf...
*** If you can consume all the truffles within a week, store them in the refrigerator. Because of the fresh milk, the truffles must be chilled.
Return to room temperature 1 to 2 hours before serving.
If you don't think you'll be able to finish your homemade truffles in a week, i recommend storing them in the freezer.
It can be stored for 2 months in the freezer.
To keep your truffles fresh, seal them in an airtight container. This will prevent refrigerator odors from permeating the delicate chocolate flavor.
*Secondary editing and re-uploading of this video are prohibited.
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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.
Get the full recipe:
• Ask your recipe question or leave a review over on the recipe page.
#baking #recipes #cakeroll
• More of Sally's baking recipes:
Amazing Swiss Roll Cake Recipe
Rich and tender, this Swiss Roll recipe is a show-stopping dessert perfect for any occasion. A fluffy and light chocolate sponge cake filled with homemade whipped cream and then coated in a layer of ganache, this chocolate cake roll will delight your guests. You won’t believe how easy it is to make from scratch.
RECIPE:
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