How To make Crunchy Chocolate Cake
8 oz Sweet baking chocolate
Broken in pieces 1 c Butter or margarine; diced
2 Eggs
1/4 c Sugar
1/3 Candied fruit peel
12 Candied cherries; quartered
2 1/2 oz Blanched almonds; chopped
1 ts Grated orange peel
8 oz Butter cookies; coarsely
Crushed \Grease an 8" round springform pan. Line the base with waxed paper and grease the paper. Put chocolate and butter in top of double boiler. Place over simmering water, stirring occasionally, until melted. Set aside to cool slightly. In large bowl, beat eggs and sugar together until pale and fluffy. Slowly stir in melted chocolate, then stir in candied fruit peel, cherries, almonds and orange peel. Add the coarsely crushed cookies and stir them in gently. Pour the batter into prepared pan. Cover it with plastic wrap and refrigerate at least 8 hours, until firm. Loosen edge of cake and remove side of pan. Cut cake into wedges and serve. NOTEs. Do not let the cake stand at room temperature too long as it softens and becomes difficult to slice and serve. Do not be tempted to cut large wedges; this cake is very very rich! -----
How To make Crunchy Chocolate Cake's Videos
Chocolate Revel Bars | Chewy Crunchy & Choco Fudgy Rolled Oats Bar
Chocolate Revel Bar
✔️Oat Mixture
3/4 cup softened butter [170 grams]
1 cup brown sugar [200 grams]
2 large eggs [60 grams each]
2 cups all purpose flour [270 grams]
2 cups rolled oats [180 grams]
1 tsp baking soda [5 grams]
1/4 tsp salt [1.5 gram]
✔️Choco Mixture
1 can sweetened condensed milk [300 ml]
1 & 1/2 cups semi-sweet chocolate compound [250 grams] (or use any preferred type of chocolate)
2 tbsp butter [30 grams]
*Baking pan size: 9 x 9 x 2 inches.
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Never had such Delicious Chocolate cake before! Crispy outside, moist and creamy inside!
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???? Recipe (Ingredients)
1. Chocolate cake
80ml (1/3cup) Milk
70ml (1/3cup) Oil
65g (1/2cup) Cake flour
30g (4tbsp) Cocoa powder
6 Eggs
2g Lemon juice
65g (1/3cup) Sugar
2. Chocolate cream
50g (1/3cup) Chocolate
12g (1tbsp) Sugar
50g (1/4cup) Whipping cream
200g (1cup) Whipping cream
3.Chocolate glaze
150g (1cup) Chocolate
50g (4tbsp) Coconut oil
40g (1/4cup) Chopped nuts
Cake pan size: 25x40cm
160°C (320°F) Bake for 25 minutes
Refrigerate for about 1 hour or overnight
???? Important tips
1. Refrigerate the cake rolls for 1 hour to set before pouring the glaze, and refrigerate for another hour after pouring.
2. The best temperature for chocolate glaze is about 30°C, close to room temperature.
3. You can use peanuts, hazelnuts, walnuts, etc.
4. The coconut oil can also be replaced with cooking oil.
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Crunchy Cake - Ganache Bakery
Caramel and chocolate crunchy popcorn #shorts #asmr #cooking
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Crunchy, delicious popcorn is now available.
It makes a great Valentine's Day gift as well.
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50g : Popcorn beans
3 tbsp : Oil
75g : Granulated sugar
20g : Butter
40ml : Milk
20g : Water
80g :Chocolate
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Tarta de Chocolate y Crujiente de Feuilletine / Chocolate and Crunchy Feuilletine Cake
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Homemade Crunchy Chocolates