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How To make Chocolate Mousse Tiara Cake
BATTER:
1 ea Swiss chocolate cake mix
3 ea Eggs
1 1/3 c Water
1/2 c Vegetable oil
MOUSSE:
1/2 c Milk chocolate chips
2 tb Water
8 oz Non-diary whipped topping
Batter: Grease Tiara pan (do NOT flour) Add eggs, water & oil to cake mix, blending on low until moistened, then on medium for 2 minutes. Place 3 1/2 cps of batter in the pan (you'll have batter left over to bake
cupcakes) Bake the cake at 350 for 21-24 minutes or until done. Cool for 5-10 minutes, then remove from pan, inverting cake onto a wire rack. Let cake cool completely before placing on a serving platter. Mousse: Melt the chocolate chips and water over low heat, stirring constantly until smooth, then remove from heat. Remove 2 Tbs of chocolate mixture and set it aside. Refrigerate remaining chocolate for 10 minutes, until thickened but still creamy. Fold it into the whipped topping and spread evenly in the cooled cake. Refrigerate for 1/2 hour, then drizzle the set-aside chocolate over the mousse. Refrigerate 2 more hours. CHOCOLATE AMARETTO TIARA CAKE Use the same recipe as above, but substitute a dark Dutch fudge cake mix, add 1/2 tsp almond extract to the mousse and sprinkle 1/4 cp blanched sliced almonds on top. FOREST TIARA CAKE Substitute devil's food cake mix, bake and cool cake as directed above. Add 1/2 tsp almond extract to 8 oz non-dairy whipped topping, spread & chill like the mousse. Top with 1 can cherry pie filling.
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Easy 10 Minute CHOCOLATE CAKE in Frying Pan! NO Oven!
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No Oven 10 minute CHOCOLATE CAKE recipe made in a frying pan. Stove top Chocolate Cake !
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► Easy Stove top Chocolate Cake recipe :
- 40 g All Purpose Flour ( 1/4 cup)
- 25 g Unsweetened Cocoa Powder ( 3 1/2 tbsp)
- 1/4 tsp Baking Soda
- 70 g Sugar ( 1/3 cup + 1 tbsp)
- 30 g Butter (1/4 stick)
-1 Egg ( whisk quickly when you add it to the melted butter and cocoa mixture)
- 60 g Milk (1/4 cup)
Use an 8 inch heavy bottom pan.
► Milk Bath:
- 80 g (1/3 cup) Chocolate Milk ( Or regular Milk)
► Frosting:
- 200 g Heavy Cream ( 7 ounces )
- 200 g Chocolate ( 7 ounces )
- Optional Nutella
Set aside to thicken or pour it directly over the cake.
**DO NOT refrigerate this cake or the ganache will harden. Leave covered at room temp. If you prefer to refrigerate this cake use just Nutella for the frosting.**
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● 8 inch Frying Pan:
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Copyright © 2020 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
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The Easiest and Best Taste Vanilla Swiss Cake Roll Recipe! Melt in your mouth! Very soft and creamy
The Easiest and Best Taste Vanilla Swiss Cake Roll Recipe! Melt in your mouth! Very soft and creamy
* Ingredients
60g (4.5 tbsp) Cooking oil
80g (1/3 cup) Milk
100g (3/4 cup) Cake flour
6 Eggs
1.25ml (1/4 tsp) Vanilla extract
2g Lemon juice
65g (5 tbsp) Sugar
100g Mascarpone cheese
18g (1.5 tbsp) Sugar
1.25ml (1/4 tsp) Vanilla extract
120g (1/2 cup) Heavy whipping cream
Cake pan size: 25x40cm
170°C (340°F) Bake for 35 minutes
Refrigerate for about 1 hour
* Important tips:
1. If you don't like vanilla extract, you can omit it.
2. The main reason for the skin to fall off is not baked through, the surface is too wet so the skin will fall off when rolled later. To avoid falling off, you can increase the baking time, or bake at high temperature for 10 more minutes. If your oven has a fan function, please use the fan function to bake, so the surface is easy to dry.
3. There are two reasons for the cracking: one is that the egg whites are too dry, and the second reason is that the baking temperature is too high. Therefore, when whipping the egg whites, try to whip them a little soft, wet foam, and the whisk is a big hook. Because this baking pan is relatively large, so the chance of cracking is very small, you can use a relatively high temperature to bake.
4. Do not wait for the roll to cool down before rolling, when the temperature of the cake roll is close to hand temperature you can do, it is easier to crack the roll after it cools down
5. If you don't have mascarpone cheese, you can use cream cheese instead!
6. Refrigerate for about 1 hour then to cut and enjoy!
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Easy TIRAMISU Cake | No-Bake Dessert
Tiramisu is a classic Italian no-bake cake made with layers of coffee-soaked ladyfingers an incredible mascarpone cream. The custard-like cream is excellent and contains no raw egg.
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Tiramisu Cake Ingredients:
►1 1/2 cups espresso or strong coffee, room temperature
►6 Tbsp golden rum, divided
►40 ladyfinger cookies
►6 large egg yolks
►3/4 cup sugar
►16 oz mascarpone, cold
►2 cups heavy whipping cream
►2-3 Tbsp unsweetened cocoa powder
How To Make Russian Tiramisu Cake (alternate version) -
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