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
crunchy chocolate cake ഇതുപോലൊരു ക്രഞ്ചി കേക്ക് കണ്ടിട്ടുണ്ടാവില്ല
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Ferrero Rocher Cake - 4k video
Ferrero Rocher Cake - consists of chocolaty brownie layers, alternating with hazelnut meringue layers, filled with nutella frosting and chocolate ganache, coated with toasted hazelnuts and topped with an amazing chocolate glaze.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 18 servings
Brownie Layers
3.5 oz (100g) semisweet chocolate
3/4 cup (170g) butter
1 tsp (2g) instant coffee powder
1 tbsp (8g) unsweetened cocoa powder
1 cup (200g) sugar
1/2 tsp (3g) salt
3 eggs
1 tsp (5g) vanilla extract
3/4 cup (95g) flour
1 oz (30g) semisweet chocolate, chopped, divided in 3
Hazelnuts
2 cups (300g) hazelnuts, whole, divided
Meringue Layers
1/2 cup (75g) hazelnuts, toasted and grounded
1/2 cup (60g) powdered sugar, divided
4 tbsp (60g) sugar, divided
3/4 cup (95g) all-purpose flour
4 egg whites
1 tbsp (15ml) lemon juice
Pinch of salt
Chocolate Ganache for filling
7 oz semisweet chocolate
3/4 cup (200g) whipping cream
Nutella Frosting
5.5 oz (160g) semisweet chocolate
2/3 cup (160g) whipping cream
1/2 cup (60g) unsweetened cocoa powder
3/4 cup (200g) nutella
1 1/2 tsp (7g) vanilla extract
1 1/3 cup (300g) butter, room temperature
Chocolate Glaze
7 oz (200g) semisweet chocolate, small pieces
1/4 cup (56g) butter
1/4 cup (50g) sugar
2/3 cup (160ml) milk
For decorating
Ferrero Rocher truffles
chocolate chips/curls
chopped hazelnuts
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The Best Chocolate Cookies You’ll Ever Make | Epicurious 101
In this edition of Epicurious 101, professional chef and chef instructor Frank Proto demonstrates how to level up your biscuit game with his favorite chocolate cookie recipe.
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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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Biscuit au Chocolat et Croustillant praliné/chocolate cake and praline crunchy
Bonjour,je vous souhaite une excellente année 2018,pleine de bonnes choses;Mille merci pour vos encouragements,gros bisous
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1/ BISCUIT MOELLEUX AUX CHOCOLAT
Pour 2 fonds de 24 cm ou un de 24 cm et
une semelle pour buche de 29/10
- 4 oeufs
- 120 g de sucre semoule
- 80 g de beurre
- 80 g de miel
- 20 g de cacao
- 140 g de farine
- 70 g de poudre d'amandes
- 140 ml de crème liquide
- 60 g de chocolat noir 61 ou 72 %
- 8 g de levure chimique
Fondre le chocolat au bain-marie.
Fondre le beurre.
Préchauffer le four à 180 degrés
Fouetter les oeufs avec le sucre et le miel .Aouter les poudres tamisées ensemble. Bien mélanger et ajouter la crème , le beurre tiède et le chocolat . Mélanger au fur et à mesure .
Etaler sur plaque beurrée et chemisée de papier sulfurisé. Enfourner pour 15 min environ. Couper une fois froid une semelle de la taille de la buche . Etaler dessus le croustillant praliné et laisser durcir au réfrigérateur.
2/ CROUSTILLANT PRALINÉ
Pour moule de 20 cm
ou une semelle à buche de 29 cm sur 10
100 g de praliné
47 g de feuilletine
34 g de chocolat au lait
Fondre le chocolat ,lui ajouter le praliné et bien mélanger.Hors du feu ajouter la feuilletine .Bien mélanger et étaler sur le biscuit.
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English recipe
CHOCOLATE CAKE
For 2 x 24 cm chocolate cakes or 1 x 24 cm chocolate cakes and a Yule Log Cake base of approximately 29/10 cm
- 4 eggs
- 120 g caster sugar
- 80 g butter
- 80 g honey
- 20 g cocoa
- 140 g flour
- 70 g almond powder
- 140 g whipping cream
- 60 g of dark chocolate 61 to 72%
- 8 g of baking powder
PRALINE CRUNCHY
for 1 ring cake of 20 cm
- 100 g of praline
- 47 g of feuillantine (dried crêpes ,shredded gavottes)
-34 g milk chocolate
#gateauetcuisinerachida #biscuitchocolat #recettedebase
No Oven Homemade Crunchy Almond Chocolate Cookies Recipe Valentine's Day Special
Today I have shared unique style No Oven Crunchy Almond Chocolate Cookies Recipe.This easy homemade chocolate Cookies recipe will help you make your own sweet treats in no time. You just need a few simple and easily available ingredients available in the pantry.
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Ingredients: ( Yield 22-24 Chocolates)
Almond - 1/4 Cup (40g)
Butter - 6tbsp (90g)
Caster Sugar - 2 tbsp
Salt - 1/4 tsp
All Purpose Flour - 1 Cup (120g)
Nuts - (Almond & Walnut) 60g
Chocolate - 100-150g (Dark or Milk)
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Kitchen Product-
Caster Sugar:-
Chocolate gift box :-
Cocoa Butter:
Cocoa Powder :
Icing Sugar-
Vanilla Flavour Essence:
Stainless Steel Santoku Knife
Measuring Spoons and Cup
Small Glass Kattori Glass Bowl
Spatula & brush:
Mixer-Grinder, Blender:-
Glass Microwave Safe Mixing Bowl
Pan :
Kitchen Weighing Scale-
Wooden Cutting Board/Chopping-
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Important Recipe Links:-
Caster Sugar & Icing Sugar:-
Dairy Milk Chocolate:-
Raffaello chocolate:-
5 Star Oreo chocolate:-
Kit kat Chocolate:-
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#chocolate-cookies #recipe #dessert #almondcookies #almond #homemade #diy #valentinesday #chocolate #Nooven