How To make Chocolate Cake with Chocolate Almond Brittle
8 oz Bittersweet or semisweet
Chocolate; chopped 1/4 c Sliced almonds; toasted
Cake: 12 oz Bittersweet or semisweet
Chocolate; chopped 3/4 c Unsalted butter; room temp
2/3 c Sugar
1 tb Cornstarch
2 ts Instant espresso powder
1/8 ts Salt
6 lg Eggs; separated
For Brittle: Line 13x9x2-inch baking pan with foil. Melt chocolate in top of double boiler over simmering water, stirring until smooth. Pour chocolate into prepared pan; spread evenly. Sprinkle almonds over chocolate. Refrigerate until chocolate sets, about 30 minutes. Break brittle into irregular shapes. For Cake: Preheat oven to 350 degrees. Butter 9-inch-diameter springform pan with 2-3/4-inch-high sides.
Line bottom with parchment. Wrap ouside of pan with foil. Melt chocolate in top of double boiler over simmering water, stirring until smooth. Set aside to cool. Using elecric mixer, beat butter and 1/3 cup sugar in large bowl to blend. Mix in cornstarch, espresso powder and salt. Beat in egg yolds, 1 at a time. Mix in melted chocolate. Using clean dry beaters, beat egg whites in another large bowl with 1/3 cup sugar until stiff but not dry. Fold whites into chocolate mixture in 2 additions. Transfer to prepared pan. Bake cake until set and tester inserted into center comes out with moist crumbs attached, about 50 minutes. Cool cake completely on rack (cake may fall and appear cracked). Refrigerate until well chilled, about 4 hours. Preheat oven to 300 degrees. Bake cake uncovered just until warm, about 20 minutes. Cut around cake to loosen. Release pan sides. Cut warm cake into wedges. Garnish with pieces of brittle and serve. -----
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Mother’s Day special dessert with just 4 ingredients|Chocolate almond clusters|foodallaround
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Chocolate almond clusters:
Ingredients:
1 cup Almonds
3/4 cup Dark chocolate
2 tbsp Honey
1/4 tsp Salt
Mother’s Day special dessert with just 4 ingredients|Chocolate almonds clusters|foodallaround by Akhila Potluri
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Buttercrunch Toffee Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Buttercrunch Toffee. This is the perfect confection - finely chopped toasted almonds, lots of dark chocolate, and buttery smooth, crunchy toffee. It is so addictive.
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Opera Mousse Cake Recipe | Almond Chocolate Coffee Cake
Opera Mousse Cake Recipe - Almond Chocolate Coffee Cake. A special soft and crunchy almond sponge cake with coffee mousse and two layer dark chocolate ganache. Decoration with ground almond brittle.
INGREDIENTS:
Almond Sponge Cake:
145 g egg whites
60 g egg yolks
100 g sugar
100 g chopped almonds
20 g all-purpose flour
Chocolate ganache: (to the top of the sponge cake)
100 g dark chocolate 65%
100 ml hot whipping cream
Coffee Mousse:
450 ml sweetened whipping cream
130 g cold coffee
100 g white chocolate, chopped
8 g gelatin powder
Chocolate ganache: (topping)
120 g dark chocolate 65%
120 ml hot whipping cream
Decoration:
ground almond brittle
Cake pan sizes:
bake: 24 cm
assemble: 22 cm
#FamilyFriendlyCooking:
One Bowl Flourless Chocolate Cake | Preppy Kitchen
Dark, rich, and fudgy Flourless Chocolate Cake! This cake is the ultimate way to get your chocolate fix and because it's made without flour it's naturally gluten free too. Lightly dusted with cocoa powder and topped with fresh raspberries. I LOVE this cake because it's rich and decadent without being too sweet, just lovely and delicious!
RECIPE:
When it comes to chocolate desserts it doesn’t get much better than a rich and decadent Flourless Chocolate Cake! The texture is almost brownie like and it’s so rich and chocolatey it’s hard to stop at one slice. Better yet, this is a 1 bowl cake so there’s minimal washing up involved and it’s made with just 7 simple pantry ingredients! It’s the perfect cake for any occasion whether you serve it for birthdays, Valentine’s Day, or just because you want a sweet treat.
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Trending torte cake| Death by chocolate cake| Almond brittle dream cake| Foodaholic
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Chocolate Ice Cream Cake Recipe | Delicious Chocolate Cake Dessert | Baking Cherry
Chocolate ice cream cake. A creamy and delicious homemade ice cream sandwiched between two layers of chocolate cake. Just the perfect chocolate dessert!
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0:00 - Intro
0:20 - Chocolate Cake
3:13 - Chocolate Ice Cream
5:25 - Assembling the Cake
7:10 - Serving the Cake
7:54 - Eating This Delicious Cake
#cake #chocolate #icecream
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Ingredients:
For the Chocolate Cake:
1 cup (120g) All-purpose flour
2/3 cup (60g) Unsweetened cocoa powder
2/3 cup (135g) Granulated sugar
1/2 tsp (3g) Baking soda
1/4 tsp (1g) Salt
1/2 cup (120g) Plain yogurt at room temperature
2 Large Eggs at room temperature
1 tsp (5g) Vanilla extract
1/3 cup (75g) Unsalted butter at room temperature (soft)
For the Chocolate Ice Cream:
200g (about 1 1/3 cups) Semi-sweet chocolate, chopped or chips
One 14oz can (397g or 1 1/3 cups) of Sweetened condensed milk at room temperature
1 1/4 cups (300g) Heavy cream, cold
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