How To make Deep Chocolate Cake with Rosewater Cream
1 3/4 c Coffee; strong
1/4 c Bourbon
5 oz Unsweetened chocolate
8 oz Butter
2 c Flour
1 ts Baking soda
1 pn Salt
2 c Sugar
2 Eggs
1 ts Vanilla
1/3 c Cocoa powder
2 c Heavy cream
2 ts Rosewater
Recipe by: Lisa Chodosh Preheat oven to 275. Put coffee, bourbon, chocolate and butter in bowl over simmering water. Let chocolate melt, stirring to keep smooth. Sift flour, soda and salt into another bowl. When chocolate is melted, scrape into bowl of mixer. At low speed add the sugar, little by little, until dissolved. Add sifted flour mixture, bit by bit, to make a batter. Beat in eggs and vanilla til smooth. Butter a bundt or tube pan and dust with cocoa powder. Pour in batter. Bake for 1 1/2 hours, or until cake just shrinks from sides of pan. Do not overbake. Cool completely on a rack before turning out. Dust with more cocoa powder. For service, whip cream, flavor with rosewater. Serve cake slice with cream, garnish with berries and mint sprig. You can also sift a little powdered sugar over the cake. This cake keeps very well. Wrap tightly in plastic wrap, keep at room temperature for up to 3 days. This was given to me by a culinary student of mine from Mississippi many years ago. I'm a foodservice professional and I've used this on many a fancy NYC dessert menu
it is my favorite chocolate cake, bar none. Follow baking directions explicitly:
it keeps for a week well wrapped in the fridge. Enjoy it. Lisa Chodosh -----
How To make Deep Chocolate Cake with Rosewater Cream's Videos
Apricot Almond cake with Rosewater and Cardamom recipe - Simply Nigella: Episode 1 - BBC Two
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Pistachio Cream Cake with White Chocolate Ganache and Rose Petals | Fresh Cream Sponge | Three Layer
Pistachio Cream Cake Process
Pistachio Sponge Prep
374 grams butter
374 grams sugar
Add after butter is soft
Beat until light and fluffy
6 eggs , one at a time
240 grams plain flour
1 tsp baking powder
1/2 tsp salt
Sieve together
1 tsp vanilla to 90 ml milk
Adding flour and milk in three intervals
240 grams roasted pistachios
Mix well
Pour mixture in a greased and lined baking tin
Bake at 180 degrees C in a Preheated oven
30 minutes usual baking time or until cake is done
White Chocolate Ganache Prep
Heat 100 ml whipping cream add
50 grams white chocolate _Mix well _
Pour mixture in a bowl
100 ml cold whipping cream
_Cover and keep _
_Beat the white chocolate ganache until stiff_
Frosting
2 cups Whipping cream
2 tsp Sugar
Beat until stiff peaks seen
Assembly
Slice the cake
Sugar syrup
Spread 4tbsp of white chocolate ganache in between the layers
Pistachio and rose petals
Place another layer and repeat the process
Adding third and final layer
Frosting with the whipped cream
Decorate and serve after 3 to 4 hours
Namelaka
This Dark Chocolate Namelaka Cream is incredibly silky and intense in chocolate flavours, with a delicious melt-in-your-mouth texture. It is a great chocolate cream that can be used as a cake and pastries filling or frosting.
Read the full recipe here:
Ingredients:
- 180 ml Full Cream / Whole Milk
- 30 gr Glucose Syrup or Honey - optional
- 4 gr (1 teaspoon) Gelatine Powder - plus 1 tablespoon cold water
- 200 gr Couverture Dark Chocolate, 70% - or good quality dark cooking chocolate
- 360 ml Thickened / Heavy Cream - min 30% fat content
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1898 Chocolate Cream Recipe - Old Cookbook Show - Glen And Friends Cooking
1898 Chocolate Cream Recipe - Old Cookbook Show - Glen And Friends Cooking
This old cookbooks recipe is a cross between a Chantilly cream and a chocolate mousse recipe - it's egg free and has very few ingredients.
Chocolate Cream Recipe Ingredients:
1 pint double cream
1 ½ ozs castor sugar
½ gill milk
3 ozs Cadbury's chocolate
½ oz gelatine
A little vanilla brandy
Method:
Dissolve the chocolate in the milk, with the sugar; add the gelatine and flavouring. When melted, strain it into the whipped cream, stirring well, and mould.
Imperial pint
1 imperial pint = 1⁄8 imperial gallon
= 1⁄2 imperial quart
= 4 imperial gills
= 20 imperial fluid ounces
= 568.26125 millilitres
≈ 34.677429099 cubic inches
≈ 1.2009499255 US liquid pints
≈ 19.21519881 US fluid ounces
US liquid pint
1 US liquid pint = 1⁄8 US liquid gallon
= 1⁄2 US liquid quart
= 2 US cups
= 4 US fluid gills
= 16 US fluid ounces
= 128 US fluid drams
= 28.875 cubic inches
= 473.176473 millilitres
≈ 0.83267418463 imperial pints
≈ 16.65348369 imperial fluid ounces
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Turkish Delight MEGA CAKE | Rosewater Flavor for Spring Baking | How To Cake It
This cake started with 12lbs of my Ultimate Vanilla Cake, dyed in different shades of pink for an ombre effect. It stacked with rosewater Simple Syrup and rock candy, wrapped up in white molding chocolate, and topped with Turkish delights and dried roses! See the full recipe here:
Got an idea for a cake? I'd love to hear it - subscribe & comment below!
Welcome to How To Cake It with Yolanda Gampp. If you love baking and want to learn how to turn eggs, sugar and butter into CRAZY novelty cakes like Yo's famous Watermelon Cake then join us. Each episode includes the A-Z process and recipe of making one of a kind edible creations, gorgeous buttercream cakes, and more! You learn how to make recipes like Italian meringue buttercream, the perfect chocolate cake and vanilla frosting - PLUS tips and tricks on using Simple Syrup, carving, icing, applying and painting fondant, and simple ways to make any cake look amazing. Leave a comment with your cake idea and you may just see it on the channel! New Video Every Tuesday at 8am EST.
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Honey Rosewater Pistachio Tea Cakes
M Honey rosewater pistachio tea cakes are so yummy and sweet. Give them a try, you'll love them!
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Recipe here -
Materials
• Americolor Dusty Pink food colours
• Sugarflair Pink food colour
• 12″ piping bags
• Piping tip – #1A