5 Minute CHOCOLATE CAKE ! NO Oven - NO Pan - Easy Chocolate Cake Recipe
5 minute Chocolate Cake Recipe - Chocolate Cake Without Oven
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Easy 5 minute Chocolate Cake ( 9 or 10 inch cake ) :
- 220 gr All Purpose Flour ( 1 1/2 cups )
- 85 gr Unsweetened Cocoa Powder ( 2/3 cup)
- 150 gr Sugar ( 3/4 cup)
- 3 tsp Baking Powder
- 130 gr Oil (1/2 cup + 1 tbsp) NOTE: ( I used Oil in this video, but if you can I do recommened using melted butter )
- 550 gr Warm Milk ( or Water ) (1 3/4 + 2 tbsp )
*PLEASE READ* : Remember cooking time will vary depending on your microwave and size/material of your bowl/container. For a 9 or 10 inch container check the cake after 5 min, if the cake isn't ready leave it a bit longer making sure to keep an eye on it. If you're using a smaller container ( 7 - 8 inch) cut the recipe in half and check the cake after 3 min. Use a microwave safe bowl. DO NOT refrigerate this cake!
Easy Chocolate Frosting:
Enjoy!
♥
Copyright © 2020 Emma Fontanella. All rights reserved.
No part of this video may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
Eggless Chocolate Chip Cookie Recipe | बिना अंडे की चॉकलेट चिप कुकी | Chef Sanjyot Keer
Chocolate Chip Cookies (eggless)
Prep time: 10-15 minutes
Cooking time: 20-25 minutes (excluding chilling time)
Serves: 12 cookies (60 grams each)
Ingredients:
UNSALTED BUTTER | अंसाल्टेड बटर 1/2 CUP / 115 GRAMS (MELTED)
CASTER SUGAR | कैस्टर शुगर 1/2 CUP / 110 GRAMS
LIGHT BROWN SUGAR | लाइट ब्राउन शुगर 1/2 CUP / 110 GRAMS
WATER | पानी 2 TBSP / 30 ML
OIL | तेल 1 TSP / 5 ML
BAKING POWDER | बेकिंग पाउडर 1 TSP / 4 GRAMS
VANILLA ESSENCE | वैनिला एसेंस 1 TSP / 5 ML
REFINED FLOUR | मैदा 1 + 1/3 CUPS / 190 GRAMS
CORN FLOUR | कॉर्न फ्लोर 1 TBSP / 8 GRAMS
BAKING SODA | बेकिंग सोड़ा 1/2 TSP / 3 GRAMS
SALT | नमक 1/2 TSP / 3 GRAMS
DARK CHOCOLATE | डार्क चॉकलेट 3/4 - 1 CUP / 150 GRAMS
FLAKEY SALT | फ्लैकी सॉल्ट A PINCH (OPTIONAL)
Method:
Add the melted butter, caster sugar & light brown sugar into a large bowl & mix until everything combines.
Further add the water, oil & baking powder in a separate bowl & whisk well, add this mixture into the butter & sugar along with vanilla essence, whisk well until everything comes together. This mixture is a substitute for egg, if you consume eggs then replace it with 1 whole egg.
Once you wet mixture is ready, sieve in the refined flour, corn flour, baking soda & salt, mix well using a spatula until all the ingredients combine.
After the cookie dough comes together, roughly chop & add in the dark chocolate chunks & mix well, I prefer using chocolate chunks instead of chocolate chips as they give a better result, if you are using chocolate chips then add 1 cup or 170 grams. Your chocolate chip cookie dough is ready.
Portion out the dough using a scooper or using a spoon & your hands into 60 gram cookie doughballs, you can adjust the size as per your preference.
Once you have shaped all the cookie doughballs, cover them using a cling film & set them in the fridge for 45 minutes to an hour.
Preheat the oven to 175C.
Once the cookie doughballs have set, place them onto a butter paper lined baking tray, make sure to place them 2-3 inches apart as they will spread & bake them for 10-12 minutes.
Remove the tray from the oven once the cookies have baked & sprinkle some flakey salt & let the cookies cool down for 8-10 minutes, do not move or lift them while they are still hot or else, they will collapse.
Your delicious & perfect chocolate chip cookies are ready.
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Z. Cioccolato Fudge Carrot Cake/Hot Cocoa/Pumpkin Spice/Sea Salt Caramel/Maple/Caramel Cookie Dough
This is a taste test/review of Z. Cioccolato Fudge in six flavors including Carrot Cake, Hot Cocoa, Pumpkin Spice Latte, Dark Sea Salt Caramel, Maple and Caramel Cookie Dough.
* Carrot Cake - Back by popular demand! We first introduced this flavor last spring and it was so popular that we had to bring it back for the Fall. This fudge flavor will remind you of eating the real thing but much creamer and smoother.
* Hot Cocoa - creamy milk chocolate fudge in dark chocolate hot cocoa mix, mini marshmallows on top with a dark chocolate drizzle.
* Pumpkin Spice Latte - Nothing signifies Fall like pumpkin and coffee and we've combined the two into our newest flavor, Pumpkin Spice Latte Fudge.
* Dark Sea Salt Caramel - Dark Chocolate Fudge with caramel and a touch of sea salt
* Maple - Vanilla Fudge mixed with maple extract
* Caramel Cookie Dough - egg-less cookie dough sandwiched between two layers of milk chocolate fudge covered in caramel
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The Best Fudgy Brownies Ever! • Tasty
Super chocolatey, chewy, and fudgy.
Here is what you'll need!
The Best Fudgy Brownies
Servings: 9
INGREDIENTS
8 ounces good-quality chocolate
¾ cup butter, melted
1¼ cups sugar
2 eggs
2 teaspoons vanilla
¾ cup all-purpose flour
¼ cup cocoa powder
1 teaspoon salt
PREPARATION
Preheat oven to 350°F/180°C.
Chop the chocolate into chunks. Melt half, then save the other half for later.
Mix the butter and the sugar, then beat in the eggs and vanilla for 1-2 minutes until the mixture has become fluffy and light in color.
Whisk in the reserved melted chocolate (make sure the chocolate is not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt.
Fold the dry ingredients into the wet ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
Fold in the chocolate chunks, then transfer the batter into a parchment paper-lined square baking dish.
Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.
Slice, then serve with a nice cold glass of milk!
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Midnight Sea_FullMix
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EASY Dark Chocolate Fudge Recipe – Parisian Chocolate “Fooj” (Lower Sugar No Thermometer)
Phenomenal chocolate fudge without any fuss? You bet! If you're a chocolate fudge lover, I'm confident you'll love this very easy chocolate fudge recipe. For me, I believe this is the best chocolate fudge I’ve ever eaten (or made) because it delivers on both texture and deep chocolate flavor without the typical head-swimming sweetness. Its method also eliminates the fussiness traditional fudge calls for. As always, a good chocolate choice is key, which is why I always provide the exact chocolate I use in the recipes on my channel.
My Parisian Chocolate “Fooj” is significantly lower in sugar and the ingredients (and chocolate choice!) work in perfect harmony here to deliver a rich and smooth dark chocolate fudge with great flavor and balanced sweetness.
I call this my Parisian Chocolate “Fooj” because the recipe is inspired by the recipe of my friend Matthieu in Paris, plus its deep chocolate flavor and toned-down sugar is representative of the French’s penchant for chocolate over very sweet things. One evening while at Matthieu’s parents’ home for dinner, he served two small squares of his homemade fooj with our coffee (I had to ask him several times what he was saying, not realizing he was pronouncing the English word “fudge.”)
Thanks for watching! All my recipes are thoroughly tested exactly as presented in my videos so that you can easily replicate them. All photos are my own and represent the exact product you see created in the video. However, if you have any problems or need more help or are just curious about anything regarding the recipe, please ask any questions or submit comments and I’ll be glad to answer them to help you keep learning more.
Chef Zach
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Ingredients:
3 cups (400 g) dark chocolate (preferably high-quality couverture chocolate near 70% cacao)
*I use Valrhona Guanaja 70% in this recipe and it's perfect here. This is the chocolate I highly recommend for this recipe).*
2 Tbsp + 2 tsp (40 g) unsalted butter
1¾ cups (406 g) heavy cream
2 Tbsp (24 g) turbinado sugar
1/4 tsp fleur de sel sea salt
2 tsp (10 ml) pure vanilla extract
3/4 cup (75 g) toasted nuts of your choice, coarsely chopped (optional)
Tips & Extras:
- Turbinado sugar is best known under the brand name “Sugar in the Raw.”
- The “fooj” is a bit softer at room temperature than traditional fudge, so I like to keep it stored refrigerated until served. Its texture is amazing, so with a slight chill it’s wonderful. It’ll do fine at room temp for a little while as long as your room isn’t too warm. You can dust it with a little cocoa powder or confectioners’ sugar or lightly dredge it in a mixture of equal parts sugar and instant espresso powder.
- The “fooj” can be frozen for long-term storage if wrapped well.
- I wanted to use pecans because they are traditionally added to the fudge I grew up around, but I was hesitant because they can add to a fudge's already over-the-top sweetness. However here, because this fudge’s richness depends on the dark chocolate not on sugar, the slight sweetness of pecans is a perfect match. But you can use any one, or a mixture of, your favorite nuts. Toasting them first gives them deeper flavor. Of course, nuts are optional.
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