How To make Chocolate Obsession
Ingredients
1 3/4
cup
brown sugar, divided
1
cup
flour
1/4
cup
cocoa powder, + 3 tb
2
teaspoon
baking powder
1/4
teaspoon
salt
1/2
cup
milk
2
tablespoon
butter, melted
1/2
teaspoon
vanilla extract
1 3/4
cup
water, hot
1/4
cup
almonds, blanched, optional
1
ice cream, vanilla, optional
Directions:
Stir together 1 cup brown sugar, flour and 3 tb cocoa, baking powder, salt. Whisk the milk, melted butter and vanilla. Spread over bottom of crockpot.
Mix remaining 3/4 cups brown sugar and 1/4 cup cocoa powder and almonds (if desired). Sprinkle evenly on top of the batter. Pour in the hot water, but do not stir.
Cover and cook til a toothpick inserted in the center of the cake comes out clean, about 2 hours on high.
NOTE: Do not cook on low for a longer period of time. Spoon the warm pudding into individual bowls and serve with a scoop of vanilla ice cream.
How To make Chocolate Obsession's Videos
Chocolate Obsession Recipe Conti's Style
I'm happy to share my Chocolate Obsession Recipe
Ingredients:
6 pcs. of eggwhites
1 cup caster sugar
1/2 tsp of cream of tartar
2 tbsp crushed cashews nuts (Note: You need to roast @ 100 Celsius your nuts
to lessen the oil & moist your meringue needs to dehydrate.
2 tbsp corn flour or corn starch
Whipped Cream
Thickened Cream 600 ml
Icing sugar 3/4 cup of you can adjust if want to make sweeter
Note: divided this into two batches one for Chocolate Mousse & White Choco Mousse
Chocolate Mousse
-Milk chocolate 150 grams
- Dark Chocolate 30 grams
White Chocolate Mousse
- White Choco 150 grams
- 2tbsp thickened cream
Chocolate Ganache
-Milk Chocolate Bar 105 grams
-Dark Chocolate Bar 30 grams
-Thickened Cream 100 ml
-Butter 10 grams
Optional: Chocolate border
Cocoa Powder for dusting 1 tsp
Baking Time for the Meringue
Pre-heat your oven 10 mins only @ 130 Celsius
Baking: 1 hr & 30 mins to 2 hrs. @130 Celsius ****time may vary depending on your oven*****
Open to check your meringue Turn off your oven: Rest inside the oven for 1 hr. leave the FAN ON
Bake again for another 20 to 30 mins @ 120 Celsius
Rest for 20 mins. inside the oven until totally crispy & dry
Cooling takes: 30 mins before you remove from the silicone baking pan
Note: I made a mistake it should be keep in the freezer for 6 hrs. or overnight before you slice.....
Chocolate OBsession Gateau-Entry 1
#Ganache #ChocolateCake #MaryBerry
I made this Chocolate Cake for my Husband’s 54th Birthday, we always celebrate his birthdays travelling abroad but since of what’s going on around the globe we can’t do anything. So instead I made an extra effort to make him happy in my own small special way! Hope you like the twist of my home made chocolate cake with fruit berries filling and ganache icing! Enjoy.
Conti's Chocolate Obsession Cake | complete recipe & procedure
#ChocolateObsessionCake
#ContisChocolateCake
#HomemadeChocolate
Chocolate Obsession Cake Inspired by Contis Cake
Chocolate Obsession Inspired by Contis Cake
#shorts #cakes
CONTIS CHOCOLATE OBSESSION CAKE!
Oh! THIS IS HEAVEN!!!
Chocolate Obsession
Direct link to blog post with written recipe here:
I don’t know about you and your family, but over here we LOVE brownies! I wanted to take our usual brownie mix, and go a few steps further to make a rich dessert with simple ingredients.