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How To make Decadent Ice Cream Cake
------------------------------PATTI - VDRJ67A------------------------------ 2 1/4 c Macaroons; crumbled
3 c Chocolate ice cream;
- slightly softened 5 Heath bars; coarsely chopped
4 tb Chocolate syrup
3 tb Kahlua
3 c Vanilla ice cream; slightly
- softened Layer the bottom of an 8" round springform pan with 1-1/4 cup of the macaroons. Spread chocolate ice cream evenly over the crumbs. Sprinkle 4 of the crushed Heath bars over the ice cream. Dribble 3 tbls of the chocolate syrup and 2 tbls of the Kahlua over chocolate ice cream. Cover with remaining macaroons. Top evenly with vanilla ice cream. Sprinkle remaining crushed Heath bars over ice cream, then the chocolate syrup and Kahlua. Cover and freeze for at least 8 hours or overnught. When ready to serve, run the blade of a kitchen knife around the edges of the pan, remove the sides and place the ice cream cake on a serving paltter. Slice and serve. TIP: Place Heath bars in freezer till frozen. They are then easily broken with a mallet. VARIATIONS: Other cookies, such as chocolate wafers or vanilla cookies can be used instead of macaroons. Different variations of chocolate ice crem, such as chocolate-almond or others can be used.
How To make Decadent Ice Cream Cake 's Videos
Decadent Chocolate Mousse Cake | Full Recipe | Kirsten Tibballs
Join Kirsten as she shows you how to make your own chocolate mousse cake that will impress all your family, friends, and colleagues! Thanks to the Callebaut every day baking range.
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⏱️ TIMESTAMPS ⏱️
0:00 - Intro
0:29 - Step 1: Chocolate Cake
10:25 - Step 2: Crunch Layer
13:50 - Step 3: Chocolate Mousse
17:33 - Step 4: Assembly
20:36 - Step 5: Glaze
24:26 - Step 6: Finishing
INGREDIENTS
45g (1.59oz) - Callebaut 70-30-38 Dark Couverture 70.5%
45g (1.59oz) - Unsalted butter
195g (6.88oz) - Almond paste 50% (marzipan), cubed
60g (2.12oz) - Saster (superfine) sugar (A)
100g (3.53oz) - Egg yolks
70g (2.47oz) - Whole eggs
115g (4.06oz) - Egg whites, room temperature
Pinch of cream of tartar
60g (2.12oz) - Caster (superfine) sugar (B)
45g (1.59oz) - Plain (all-purpose) flour
20g (0.71oz) - Callebaut Dutch Processed Cocoa Powder
3g (0.11oz) - Baking powder
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For more advanced tutorials - please visit our website ⬇️
#KirstenTibballs #MousseCake #Chocolate
Amazing Devil's Food Cake Recipe - Decadent and Delicious!
Devil's Food Cake Recipe! Incredibly moist chocolate cake recipe!
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Amazing Devil's Food Cake:
240g Milk (1 Cup)
115g Butter ( 1 Stick)
100g Unsweetened Cocoa (1 cup)
180 Sour Cream OR Greek Yogurt ( 3/4 cup)
300 g Sugar ( 1 1/2 cups)
2 Eggs
140 flour ( 1 cup)
1 tsp baking soda
1/4 tsp salt
1-2 tbsp coffee
Devil's Food Fudge Frosting:
80 unsweetened cocoa ( 3/4 cup)
1/2 tsp Salt
400g Powdered Sugar ( 3 1/4 cups )
150 soft butter ( 1 1/4 sticks, cut into small pieces)
120g Heavy Cream ( 1/2 cup)
Don't skip the salt in this frosting! It's a cross between buttercream and ganache. So it really needs the salt to balance out the sweetness.
Website with written recipe:
Enjoy!
♥
Copyright © 2022 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder
Write to Edoardo Santelli
Healthy Yet Decadent VEGAN ICE CREAM CAKE Recipe (Sugar & Oil Free) No Machine
Vegan desserts - Whole food plant based ice cream cake (no machine) with vegan cookie crumbs recipe. Dark sweet cherry ice cream, banana nice cream, vegan peanut butter granola (cookie crumble) recipe.
ASMR version:
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Ingredients:
Cookie crumble:
Banana - 1 large
Peanut butter, natural, smooth - ½ cup + 2 tbsp (optional)
Iodized salt - ⅛ tsp
Rolled oats - 1 cup
Cherry ice cream:
Bananas, frozen - 1 cup
Dark sweet cherries, frozen - 1.5 cup
Tofu, silken - 50g
Lemon juice - 1 tbsp
Soy milk, unsweetened - ¼ cup
Iodized salt - pinch
Blueberry puree:
Frozen wild blueberries, thawed - ¼ cup
Iodized salt - pinch
Water - a little to blend
Banana ice cream:
Bananas, frozen - 2 cup
Tofu, silken - 50g
Lemon juice - 1 tbsp
Soy milk, unsweetened - ¼ cup
Iodized salt - pinch
Full written recipe sheet:
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Music: Sweet Dove
Decadent Double Mini Chocolate and Strawberry Cake Recipe Step by Step Tutorial
Decadent Double Mini Chocolate and Strawberry Cake Recipe Step by Step Tutorial
Welcome to the latest video about mini cakes! In this video, we will introduce to you wonderful mini cakes that are not only delicious but also very beautiful. Mini ice cream cakes are made from the best ingredients and decorated with many different toppings, including an ice cream cone that is very hot on YouTube today.
Start by baking the mini cakes to perfection, making sure they are soft and fluffy. Then, adding a layer of whipped cream and decorating the cake with an ice cream cone is one of the hottest trends in the baking world today. The ice cream cone shape is not only beautiful but also brings a delicious and unique flavor of cinnamon to the cake.
Mini cakes are a perfect choice for any occasion, from birthdays to weddings or simply a sweet dessert to enjoy with family and friends. If you love keeping up with the latest trends on YouTube, mini ice cream cone-shaped cakes will be a great choice this summer!
Mason Jar Ice Cream (Decadent Strawberry Cheesecake) Recipe
Ingredients
10 strawberries (quartered)
1 slice cheese cake
3 cups heavy cream
Check out other awesome recipes and tips at: chophappy.com
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Decadent Chocolate Mini Bundt Cakes | Cupcake Jemma Channel
Dane's back this week with these EPIC chocolate bundt cakes - they're super fudge, moist and the perfect mini treat!
We were very kindly gifted this baking tin from Nordic Ware UK and we're absolutely in love! If you fancy your chances of winning one, head over to our Instagram to for more details! (the competition is UK only!)
HAVE YOU HEARD THE NEWS!? We're writing a recipe book! That's right - the very first Crumbs & Doilies baking book will be available VERY SOON! Head to the links below to pre-order RIGHT NOW! It will be available to purchase from November 24th. Worldwide pre-orders will be available soon - watch this space!
Pre-order from Waterstones -
Pre-order from Amazon –
BUNDT CAKES
150g Plain Flour
100g Caster Sugar
100g Light Brown Sugar
25g Cocoa Powder
25g Black Cocoa
1/4 tsp Bicarb
1/2 tsp Salt
1 Large Egg
75g Coffee
75g Vegetable Oil
140g Sour Cream
CHOCOLATE SAUCE
60g Double Cream
25g Caster Sugar
20g Cocoa Powder
100g Golden Syrup
Pinch Salt
30g 70% Chocolate
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