How To make Chocolate Ripple Cake, Low Calorie
Batter: 16 oz Reduced fat chocolate cake
-mix 1 c Water
1/2 c Fat-free sour cream
2 Egg whites; whipped
8 oz Fat-free cream cheese;
-softened 1/3 c Granulated sugar
2 Egg whites; whipped
1/4 c Coconut
Topping: 16 oz Reduced fat milk chocolate
-frosting 8 oz Fat-free cream cheese;
-softened Recipe by: Cooking In Clay
Soak top and bottom of a clay pot in water for at least 15 minutes. To prepare batter, combine cake mix, water, sour cream, and 2 egg whites in a mixing bowl; set aside. In another mixing bowl, combine 8 ounces cream cheese, sugar, remaining egg whites, and coconut. Line bottom and up sides of pot with waxed paper. Pour 1/2 of the chocolate mixture and spread cream cheese mixture on top. Pour remaining chocolate mixture over top. Cover and place in a cold oven. Set temperature to 400. Bake for 60 minutes. Meanwhile to prepare topping, combine frosting and remaining cream cheese in a mixing bowl. Mix until smooth. If frosting is too thick add a little water. Spread over cooled cake. -----
How To make Chocolate Ripple Cake, Low Calorie's Videos
Chocolate ripple cake
The pair of pyjama cooks hit the kitchen at grandma's house to make the ever popular Chocolate Ripple Cake.
Choc-mint ripple Christmas tree
If you’re looking for a real show-stopper this Christmas, we think we’ve found it and the best bit is, it’s incredibly easy to make (you don’t even need to turn the oven on). It combines everything you love about choc ripple cakes with edible Christmas trees, all wrapped up in a delicious choc-mint flavour. This recipe requires overnight refrigeration so make sure you start it the day before serving.
Get the recipe from @tasterecipes here:
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How to make No Bake Choc Ripple Cake
No Bake Choc Ripple Cake
INGREDIENTS:
• 1 x 600ml thickened cream/all purpose cream - make sure its chilled
• 1 tsp caster sugar
• 1 tsp vanilla essence
• 1 x 250g pkt Arnott's Choc Ripple biscuits or you can used any toppings of your choice
• 1 flake chocolate crushed
• 1/2 cup pistacio
Procedure :
Step 1
Use an electric beater/ mixer to beat the cream
, sugar and vanilla in a bowl until firm peaks form. Roughly around 1minute for medium speed, and another 2-5minutes until its firm. It depends on the mixer you ate using.
Step 2
Prepare a serving plate.
Spread a little of the cream mixture along a serving platter to make the base. Stand 1 biscuit upright on its edge and spread with cream mixture. Place another biscuit alongside and sandwich together. Continue layering with cream mixture and remaining biscuits to form a log.
Step 3 �Spread the remaining cream mixture over biscuit log to cover. Place in the fridge for minimum of 6 hours to set.
Step 4 �Top with sprinkle crushed chocolate and pistacio or any kind if toppings you want. then slice the cake diagonally.
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Chocolate Ripple Log Cake (2 ingredients + vegan)
How To Make Tiramisu In 10 Minutes | Easy Tiramisu | Fuzz & Buzz
In today's video, we will show you how to make tiramisu in 10 minutes - An easy alcohol-free alternative dessert for coffee lovers. SUBSCRIBE ►
With only 7 ingredients, without raw eggs, this is an effortless and delectable dessert that you can make ahead and taste almost like the real deal :).
Recipe (10- 14 servings)
22 -24 ladyfingers biscuits (Italian Savoiardi)
3/8 cup (85 g) of Turbinado Sugar, also known as raw cane sugar (Turbinado sugar has a delicate caramel flavor and fits this dessert perfectly).
1 cup and 2 tablespoons (250 g) of high-fat mascarpone cheese (cold)
1 and 1/4 cup (300 ml) of Heavy whipping cream (chilled)
1 cup and 1/4 cup (300 ml) of strong coffee (cold)
2 teaspoons of vanilla extract (You can use Alcohol-free vanilla extract (Good quality Vanilla Flavoring) or other vanilla products of your choice like vanilla beans, pure vanilla powder, or vanilla sugar.
Unsweetened Cocoa powder for dusting
Directions (watch the video instructions first)
Prepare the espresso coffee and set it aside.
Begin the mascarpone cream: In a medium bowl, beat the mascarpone with 3 tablespoons of the heavy whipping cream until smooth.
Whip the chilled cream with the vanilla extract and turbinado sugar till soft peaks. Add mascarpone cream and combine while continuing whisking. Chill.
Prepare 8 inches (20 cm) springform pan (Grease the tin, then press the parchment paper around the sides).
Quickly dip the ladyfingers into the cold/room temperature coffee.
Create a firm (no empty space) layer with the dipped ladyfingers in the tin; you will need to cut some biscuits to fit the springform pan.
Spread half of the mascarpone cream evenly over the bottom layer of ladyfingers. An offset spatula helps spread it evenly.
Repeat the process for the second layer (dipped ladyfinger and the remaining mascarpone cream) and try to get a solid layer. Flat the cream nicely on top with an offset spatula.
Move into the fridge for 3 hours (uncovered). If you will serve the Tiramisu the next day, cover with plastic wrap overnight and dust with unsweetened cocoa powder just before serving. From our experience, Tiramisu is always better chilled in the fridge overnight and served the day after.
Enjoy :)
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Global 3-Piece Knife Set 3.5 Paring Knife 5 Serrated Utility Knife and 7.5 Chef's Granton Edge Knife►
Global G-46-7 inch, 18cm Santoku Knife ►
Wilton Perfect Results Premium Non-Stick Square Cake Pan 8-inches ►
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How to make Caramello, Malteser & Chocolate Ripple Slice
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