Super Soft Dutch Chocolate Truffle Cake In kadai |No Whipping Cream, No Eggs ChocolateTruffle Cake
Super Soft Dutch Chocolate Truffle Cake In kadai | No Eggs, No Oven Chocolate Truffle Cake in Pan
#chocolatetrufflecake #chocolatecakewithouteggsandoven #chocolatecakeinpan #egglessandwithoutoven
Ingredients:
For Cup measurements
1 Cup = 200 ml
For cake Sponge:
Oil - 1/4 cup (50 ml)
Dark Compound Chocolate - 50 gm
Curd - 1/3 cup (80 gm)
Powdered Sugar - 1/2 cup (100 gm)
All Purpose flour/ Maida - 1cup (150 gm)
Cocoa Powder - 1/4 cup (20 gm)
Baking Powder - 1 tsp
Baking Soda - 1/2 tsp
A Pinch of salt
Milk - 1/3 cup
Orange Zest - more than 1 tbsp
Fresh Orange Juice - 3-4 tbsp
For chocolate ganache :
Dark Compound Chocolate - 300 gm
Cream - 140 ml
Coffee Powder - 1tsp
#anyonecancookwithdralisha #dralishachocolatetrufflecake #chocolatetrufflecake #trufflecakeinpan #bestchocolatecake
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Raspberry & White Chocolate Traybake...
What a great combination and what a lovely quick traybake! This is a great recipe to add to the table for an afternoon tea. Soft sponge with white chocolate chips, topped with raspberries and as many white chocolate chips as you can…
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Recipe:
Ingredients
230g butter
240g caster sugar
4 eggs
1 tsp vanilla extract
240g self-raising flour
A few raspberries
100g white chocolate chips
Method
1) Pre heat oven. Gas 4/ 180’C or 350’F
2) Add 230g butter. Into a large mixing bowl and beat well until smooth, soft and light in colour
3) Add 240g caster sugar and beat until it is completely incorporated.
4) Add 4 eggs one at a time. Mix each one in thoroughly before adding the next.
5) Add one teaspoon of vanilla extract and one teaspoon of baking powder
6) Fold in the remaining flour
7) Mix in half od the white chocolate chips
8) Line a 20 x 27cm baking tray with baking paper. Fill with the batter and smooth over with a spoon to make a flat surface
9) Top with the raspberries and the remainder of the white chocolate chips
10) Bake for 35 minutes or until a skewer pushed into the centre comes out clean
11) Leave to cool completely in the tin. Then run a small knife around the edge, turn upside down and remove the baking paper
12) Leave to cool then cut into squares and serve
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Dayley’s Reel by Nat Keefe & The Bow Ties
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Easy Blueberry Scones Recipe | Beyond Delicious!
Crisp on the outside, moist and buttery on the inside, these Blueberry Scones are bursting with flavor. Fresh blueberries and lemon zest mixed into the dough makes each bite taste like sunshine! These scones are baked to perfection and are a delicious addition to any breakfast or brunch.
RECIPE:
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Vanilla chocolate chip cake |vanilla blueberry cake| eggless vanilla cake
This is the fluffiest and easiest eggless vanilla chocolate chip cake with dried blueberries inside
All the ingredients are easily available.
Do try once if u are cake lover
Chocolate Chip Cake | Very easy and yummy recipe | Chocolate Chip cake recipe by Cooking with MS
Ingredients:
Chocolate chip cookies 4/5
Crushed sugar 2 tbsp
Milk 7 tbsp
Meva for decoration..
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I finally mastered FUDGY BROWNIES! I won't use another brownie recipe again
RECIPE:
SHOP:
If you're looking for an indulgent, fudgy brownie that is extremely flavorful and not cloyingly sweet, this recipe is it! Literally one of the best brownies I've ever had! With that beautiful shiny crinkled top (which took me a while to figure out ????), and gooey, rich interior, this will be your new favourite brownie recipe!
INGREDIENTS:
- ¾ cup (105 g) dark chocolate - I use 50% dark chocolate, semi-sweet chocolate chips okay too
- ¾ cup (90 g) flour - regular, all purpose
- ½ tsp salt
- ½ cup (113 g) unsalted butter - room temperature or melted
- ¼ cup (53 g) unflavored vegetable oil - I use canola
- 1 cup (200 g) white sugar - granulated
- ½ cup (100 g) soft brown sugar - packed, see note 1 on blog
- ⅔ cup (75 g) cocoa powder - unsweetened
- 1 tsp coffee powder
- 1 tsp vanilla essence/extract
- 2 large eggs - room temperature
NOTE: In the video I mention 1/2 a cup or 100g of butter, but it should be 113g of butter as stated in the ingredients list above :)
Bake at 160 °C (320°F) with the fan on for 22-25 minutes depending on how fudgy you want your brownies to be (I recommend 22 minutes). If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F). Once done, poke a toothpick into the center and it should come out dirty.
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