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How To make Andrea's Fudge Cake
12 oz Semi-sweet chocolate,
-coarse -y chopped 5 ts Espresso or strong coffee
2 c Sugar
- 1 c Butter
6 Eggs; large, separated,
-roo -temperature 1 c All-purpose flour
-Confectioners sugar for -garn -sh, optional Position rack in center of oven and preheat to 350 degrees. Lightly butter a 9" springform pan. Dust pan with flour and tap out excess. In top of double boiler over hot, not simmering water, melt together espresso and chocolate, stirring occasionally. Remove pan from heat and cool until tepid. In large bowl, using hand-held electric mixer set at medium high speed, cream sugar and butter together until light and fluffy. One at a time, add egg yolks to mixture, beating well after each addition. Beat in flour. In large grease-free bowl, using hand-held mixer at medium high speed, beat egg whites until they form stiff, shiny peaks. Fold 1/4 of the whites into chocolate mixture to lighten. Then fold in remaining whites. Fold in butter and flour mixture. Scrape batter into prepared pan and bake 60 to 70 minutes or until top is crusty and cracked and the middle is still
slightly moist. Remove cake to wire rack to cool completely. Remove sides of springform pan and transfer cake to serving plate. If desired, place doily on top of cake and sprinkle with confectioners sugar. Remove doily to form pattern. Converted by MMCONV vers. 1.40
How To make Andrea's Fudge Cake's Videos
Chocolate Frosting Recipe. Homemade.
Learn how to make chocolate frosting for ur garnishes, desserts, and beverages.
Moist Chocolate Cake / Prepared by: Andrea Gemarino - LEMS Grade 12
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A wedding day is usually considered to be the happiest day in a couple's life, but for one hot-headed groom, that was definitely not the case.
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Andrea's SweetCakes Day at the Fair DVD Chapter 4
Hey SweetCakers,
Here is Chapter 4 of my Day at the Fair DVD.
In this segment I will cover:
*Cake pan break down, a brief description of the three cake sizes I use to create this design
*Wonky cake carving (bottom tier)
*Fondant application
*Fondant diamonds and stars
*Airbrushing
More chapters will follow :D.......stay tuned . Help me out by subscribing to my channel, liking and sharing this video with all your friends on social media. And most importantly......leave a comment. I would love to know your thoughts, and give advice when I can. Just shoot me a comment about anything cake related .
Check me out on Facebook, become a SweetCaker today!!
Hoe maak je: een kraamhapje van red velvet fudge {met roze muisjes}
Een makkelijk te maken kraamhapje, red velvet fudge, met een heerlijke volle en romige chocolade smaak en toch luchtig. Met een topping van witte chocolade frosting ben je in het chocola walhalla gekomen. De fudge is versierd met witte (of blauwe) muisjes en een leuk kraamhapje om te serveren op je babyshower, kraamfeest of aan je kraamvisite.
⬇️Klik voor het recept hieronder ⬇️
???? Print hier je recept:
✅Ingrediënten
Red velvet chocolade fudge
- 400 gram Gecondenseerde melk
- ⅛ theelepel zout
- 400 gram melk chocola
- 3 druppels voedselkleurstof
- 1 eetlepel boter ongezouten
- 1 theelepel vanille-extract
Witte chocolade frosting
- 60 gram Mon Chou
- 1 eetlepel boter ongezouten
- 100 gram poedersuiker
- 1 theelepel vanille-extract
- 60 gram witte chocola
Topping
- 3 eetlepels muisjes roze of blauw
✅ Bereiding
1. Maak de fudge: Vet een brownie bakvorm in en leg een bakpapier onderin. Zet een steelpannetje op laag vuur en schenk de gecondenseerde melk erin. Voeg een snufje zout toe en breek de melkchocola boven de warme melk. Voeg telkens een paar blokjes toe terwijl je roert.
Wanneer alle chocola is gesmolten voeg je de eetlepel boter, vanille en kleurstof toe. Meng alles goed door.
2. Schenk de fudge in de bakvorm en strijk de bovenkant vlak. Zet het even in de koeling terwijl je de frosting maakt.
3. maak de witte chocolade frosting: Smelt de witte chocola in een kommetje boven kokend water (au-bain-marie). Klop de roomkaas luchtig en voeg de poedersuiker, vanille en boter toe. Als alles goed gemengd is schenk je de gesmolten witte chocola erbij en meng je die erdoor. Verdeel de frosting over de fudge.
4. Bestrooi de frosting met roze muisjes en zet de bakvorm in de koeling. Laat tenminste 3 uur opstijven. Haal de fudge dan uit de bakvorm en snij in 25 blokjes.
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The Science Behind the Perfect Brownie - Kitchen Conundrums with Thomas Joseph
There are those that would describe the perfect brownie as cakey with an airier interior, and then there are those who prefer them on the fudgier side. And while the ingredients in both recipes aren’t that different, it’s the ratios that vary just enough to totally change the texture of the final product.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
The Difference Between Fudgy and Cakey Brownie Mix - Kitchen Conundrums with Thomas Joseph