2-Ingredient fudge recipe! #shorts
#shorts
A quick and easy dessert to make at home, made with only two ingredients!
???? Step-by-step video recipe with captions (CC):
???????? English:
Ingredients:
180g (about 1 1/4 cups) Semi-sweet chocolate, chopped (see note for substitution)
3/4 cup (225g) Nutella at room temperature
Directions:
Line a 5x7in (13x18cm) or 6x6in (15x15cm) container with wax paper. Grease parchment paper with cooking spray or vegetable oil if you don’t have wax paper. Set it aside.
Melt the chocolate using a double boiler or microwave in 30-second intervals, stirring until smooth.
Add the Nutella and stir with a spatula until well combined. The mixture will thicken slightly.
Pour the mixture into the prepared container and smooth the top.
Let it set at room temperature for 3-4 hours or refrigerate for about 40 minutes to 1 hour to speed up the process.
If the fudge is too hard to cut, let it sit at room temperature for a few minutes until soft enough to cut into squares.
Store them in an airtight container at room temperature to maintain a creamy texture.
Note: For milk chocolate, use about 1 1/2 cups of chocolate (225g). But keep in mind the fudge will be sweeter.
???????? Spanish:
Ingredientes:
180 g (alrededor de 1 + 1/4 tazas) de chocolate semidulce, picado (ver nota de sustitución)
3/4 taza (225 g) de Nutella a temperatura ambiente
Direcciones:
Forra un recipiente de 13x18cm o 15x15cm con papel encerado. Engrase papel pergamino con aceite en aerosol o aceite vegetal si no tiene papel encerado.
Derrita el chocolate al baño maría o en el microondas en intervalos de 30 segundos, revolviendo hasta que quede suave.
Agregue la Nutella y revuelva con una espátula hasta que esté bien combinado. La mezcla se espesará un poco.
Vierta la mezcla en el recipiente preparado y alise la parte superior.
Deje reposar a temperatura ambiente durante 3-4 horas o refrigere durante aproximadamente 40 minutos a 1 hora para acelerar el proceso.
Si el dulce de azúcar es demasiado difícil de cortar, déjelo reposar a temperatura ambiente durante unos minutos hasta que esté lo suficientemente suave como para cortarlo en cuadrados.
Guárdelos en un recipiente hermético a temperatura ambiente para mantener una textura cremosa.
Nota: Para chocolate con leche, use aproximadamente 1 + 1/2 tazas de chocolate (225 g). Pero tenga en cuenta que el dulce de azúcar será más dulce.
???????? German:
Zutaten:
180 g (ca. 1 + 1/4 Tassen) Zartbitterschokolade, gehackt (siehe Hinweis für Ersatz)
3/4 Tasse (225 g) Nutella bei Raumtemperatur
Richtungen:
Lege einen 13 x 18 cm oder 15 x 15 cm großen Behälter mit Wachspapier aus. Fette Pergamentpapier mit Kochspray oder Pflanzenöl ein, wenn du kein Wachspapier hast.
Schmelzen Sie die Schokolade in 30-Sekunden-Intervallen mit einem Wasserbad oder in der Mikrowelle und rühren Sie, bis sie glatt ist.
Fügen Sie die Nutella hinzu und rühren Sie mit einem Spatel um, bis alles gut vermischt ist. Die Mischung wird leicht eindicken.
Gießen Sie die Mischung in den vorbereiteten Behälter und glätten Sie die Oberseite.
Lassen Sie es 3-4 Stunden bei Raumtemperatur stehen oder etwa 40 Minuten bis 1 Stunde im Kühlschrank, um den Vorgang zu beschleunigen.
Wenn der Fudge zu hart zum Schneiden ist, lassen Sie ihn einige Minuten bei Raumtemperatur ruhen, bis er weich genug ist, um ihn in Quadrate zu schneiden.
Bewahre sie in einem luftdichten Behälter bei Raumtemperatur auf, um eine cremige Textur zu erhalten.
Hinweis: Verwenden Sie für Milchschokolade etwa 1 + 1/2 Tassen Schokolade (225 g). Aber denken Sie daran, dass der Fudge süßer wird.
???????? French:
Ingrédients:
180g (environ 1 tasse + 1/4) de chocolat mi-sucré, haché (voir note pour substitution)
3/4 tasse (225 g) de Nutella à température ambiante
Les directions:
Tapisser un récipient de 13 x 18 cm ou 15 x 15 cm de papier ciré. Graisser le papier sulfurisé avec un aérosol de cuisson ou de l'huile végétale si vous n'avez pas de papier ciré.
Faire fondre le chocolat au bain-marie ou au micro-ondes par intervalles de 30 secondes, en remuant jusqu'à consistance lisse.
Ajouter le Nutella et remuer avec une spatule jusqu'à ce qu'il soit bien mélangé. Le mélange va légèrement épaissir.
Verser le mélange dans le récipient préparé et lisser le dessus.
Laisser reposer à température ambiante pendant 3-4 heures ou réfrigérer environ 40 minutes à 1 heure pour accélérer le processus.
Si le fudge est trop difficile à couper, laissez-le reposer à température ambiante pendant quelques minutes jusqu'à ce qu'il soit suffisamment mou pour être coupé en carrés.
Conservez-les dans un récipient hermétique à température ambiante pour conserver une texture crémeuse.
Remarque : Pour le chocolat au lait, utilisez environ 1 + 1/2 tasse de chocolat (225 g). Mais gardez à l'esprit que le fudge sera plus sucré.
Maple Nut Chiffon Cake (2023)
In this video, I'm using shelf stable ingredients to make a Maple Walnut Chiffon cake. I walk you though step by step how to make this cake vintage style cake.
Download Shelf Stable Pantry Recipe Cookbook cover & binder sheet
Print the recipe here ---
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00:00 Introduction
01:05 Ingredients
02:03 preheat the oven to 325F
02:23 Mixing the batter
05:16 Beating the egg whites
06:38 folding in the egg whites
07:57 Add the batter into the pan and baking
09:50 Second temperature
Mini Cake Recipe & Tutorial from Great American Baking Show (Season 4)
Mini cakes are decadent, tiny desserts that pack a bundle of flavor in a miniature size. Follow along with the recipe and the identical cake made on the Great American Baking Show, Season 4, Cake and Pastry Week.
Dobos Sponge
Yield: 3 quarter sheet pans
227 g (8 oz.) Almond Paste
113 g (4 oz.) Caster Sugar
342 g (12 oz.) Unsalted butter at room temperature
10 Large Egg Yolks at room temperature
10 Large Egg Whites at room temperature
142 g (5 oz.) Caster Sugar
227 g (8 oz.) Cake Flour
Method:
1. Preheat oven to 425oF/ 220oC fan and measure out all ingredients
2. Slowly combine 4 oz. of sugar and almond paste with a stand mixer (the paddle attachment) or by rubbing the mixture between your fingertips to resemble the consistency of dry oatmeal.
3. With the mixer on medium speed, dot in small amounts of butter to prevent lumps and beat for another 8 minutes on speed 2.
4. Add the egg yolks, two at a time until smooth and continue to beat on speed 2 for another 5 minutes. Be sure to occasionally scrape down the bowl.
5. Beat room temperature egg whites with 5 oz. of sugar to medium peaks.
6. Fold ¼ of meringue into cake base to lighten the batter.
7. Fold remaining ¾ of meringue into cake base.
8. Fold in sifted cake flour. A sponge made with cake flour will be light and airy.
9. Evenly pour batter between 3 quarter sheet pans (13 x 9 inches) lined with parchment paper and smooth top without deflating cake batter.
10. Bake at 425F/ 220C on fan until the sponge is uniform and golden, approximately 10 minutes.
11. Once the cake has slightly cooled you can de-pan by running a knife around the edge to release the cake. Cool cakes on wire racks.
Mocha Swiss Buttercream
227 g 8 oz. Egg whites (approx. 7 egg whites)
454 g 1 lb. Caster Sugar
454 g 1 lb. Unsalted butter at room temperature
142 g 5 oz. Shortening
1 tsp. Vanilla extract
3 Tbs. Espresso powder
Method for Mocha Swiss Buttercream
1. Measure out all ingredients
2. Mix egg whites and sugar into a large metal bowl and place over a Bain-Marie and heat to 160F to pasteurize egg whites. Continuously mix while over the heat because egg whites will easily cook. Tip: Do not let the bottom of the bowl come in contact with the simmering water. A Bain -Marie is a gentle cooking process that allows the egg white to heat slowly, dissolving the sugar and killing off any bacteria. At 160oF bacteria, like salmonella found in eggs, will be killed and thus the Swiss meringue is safe to eat without further baking. Egg whites will begin to coagulate (cook) between 140-150oF but the addition of sugar raises the coagulation temperature.
3. Remove egg white/sugar mixture from bain-marie and whip using a hand mixer or stand mixer to firm glossy peaks till meringue is cool. This could take up to 10 minutes or longer. Do not add butter to warm Swiss meringue.
4. Dot in room temperature butter and shortening while whipping. Mix till combined and scrape down the bowl to get any unincorporated bits of butter or shortening.
5. Add your flavors by mixing espresso powder with enough water to make a thick paste.
6. If buttercream is loose, refrigerate or submerge in an ice bath to slightly stiffen buttercream.
Assembly of Mocha Rounds
Espresso Cake Syrup
2 oz. Water
2 oz. Caster sugar
½ tsp. Espresso powder
¼ tsp. Vanilla extract
Bring water and syrup to a boil and stir until sugar is completely dissolved. Add espresso powder and mix. Cool syrup before brushing on the cake.
Cake Decorating Ingredients
42 g 1 ½ oz. Crushed pistachio
20 Chocolate covered espresso beans
340 g 12 oz. Roasted sliced unblanched almonds
113 g 4 oz. Apricot preserves that have been strained
1. Place the first cake layer on a sheet tray and soak with coffee cake syrup using a pastry brush.
2. Spread ¼ inch thick layer of buttercream on the sponge. Repeat this process with the second cake layer.
3. Add third and final cake layer to the top and soak with espresso cake syrup. Put entire cake in the freezer for 60 minutes or until firm enough to cut out cake rounds
4. Once the cake has chilled use a 2-inch round cutter that is at least 1 ½ inches tall to punch out 18 cake rounds.
5. Frost the sides of each round and mask with roasted un-blanched crushed sliced almonds.
6. Use an ATECO #802 round tip to pipe a zigzag motion across the op of cake round.
7. Use an ATECO #821-star tip to pipe a reverse “S” in the top middle of cake round.
8. Garnish with finely crushed pistachio across the reverse ‘S”, 1 mocha bean in the center, and a pearl of apricot jam in centers of “S”.
Best Chocolate Cherry Cake Recipe with a Kick
Bake a chocolate cherry cake recipe that looks incredible and tastes even better. If you’re looking to impress the family, but not have to work too hard, this chocolate cake will do the trick. The cake is super moist and flavorful, and the easy cherry topping is just the icing on the cake...sort of. For a printable recipe and more tips on baking this chocolate cherry cake recipe, check out
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How to Bake a Chocolate Cake
1½ cups all-purpose FLOUR
1 cup white SUGAR
¼ cup COCOA powder …do not substitute hot chocolate mix, it’s not the same thing
1 tsp BAKING SODA
2 tsp CINNAMON
¾ tsp RED PEPPER POWDER or cayenne powder
1 tsp VANILLA
1 Tbsp WHITE VINEGAR
5 Tbsp refined COCONUT OIL …Using unrefined coconut oil will add a coconut taste
1 cup COLD WATER
Place 1 cup of water in the fridge to cool.
Lightly grease a 9-inch cake pan, or grease the pan sides, and place cut parchment paper in the bottom.
Place rack is in the center of your oven and preheat oven to 350 F.
In a large bowl, combine the dry ingredients: flour, sugar, cocoa, baking soda, cinnamon, and cayenne.
Add the vanilla, vinegar, oil, and 1 cup of cold water and stir until just combined. Do NOT over stir.
Pour batter into the cake pan and bake for 30 minutes, or until a knife or toothpick inserted in the center comes out clean.
Remove cake pan from oven and allow to cool on cooking rack until you can safely handle the pan. Do not try to remove the cake from the pan hot out of the oven, because it might fall apart.
Once cake pan can be handled, run a butter knife around the edges of the cake to loosen it from the pan, then turn the cake upside side on a cooling rack, tap the bottom of the pan and remove pan off of the cake.
Allow the cake to cool before adding any topping.
Find the complete Cherry Topping and Creme Fresh Recipes at
Hungarian gluten-free fruit cake
recipe of a delicious gluten-free cake as my grandmother made
Chocolate Muffins | Mortar and Pastry
~The best easy chocolate muffins recipe~
Chocolate chip muffins // Double Chocolate Muffins // Moist Chocolate Muffins // Chocolate Cake
We would love to see your works! Please tag us on Instagram and Facebook at Mortar and Pastry or use the hashtag mortarandpastry and show us your creations!
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Ingredients:
1 ¾ cups all purpose flour
½ cup cocoa powder
2 tsp baking powder
1 tsp baking soda
½ tsp salt
¾ cup sugar
1 cup fresh milk
1 medium egg
1 stick (113g) melted butter, unsalted
½ cup chocolate chips plus more for toppings
*3oz cupcake liners (makes 12 muffins)
*Bake in a preheated oven at 190C for 13-15 minutes and cool completely
CHOCOLATE MUFFINS RECIPE
Ingredients by weight and volume:
210g all purpose flour
40g cocoa powder
10g baking powder
5g baking soda
3g salt
165g white sugar
240mL (or 246g) fresh milk
1 medium egg (50g)
1 stick (113g) melted butter, unsalted
70g chocolate chips plus more for toppings
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