Frozen Chocolate Covered Cappuccino Crunch Cake
Frozen Chocolate-Covered Cappuccino Crunch Cake
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PREP TIME
30 MINUTES
COOKING TIME
0 MINUTES
SKILL LEVEL
INTERMEDIATE
MAKES
16
SERVINGS
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NGREDIENTS
1 (10 3/4 oz.) frozen pound cake, thawed
3/4 cup heavy whipping cream
1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
4 cups (1 quart) coffee ice cream, softened
1 cup frozen whipped topping, thawed
1 3/4 cups coarsely crushed malted milk balls
Frozen whipped topping, thawed (optional)
Coarsely crushed malted milk balls, (optional)
INSTRUCTIONS
SLICE pound cake into 1/8- to 1/4-inch slices. Place half of the slices on bottom of 9-inch springform pan; press down firmly. Set remaining slices aside.
BRING cream just to a boil in medium saucepan. Remove from heat. Add milk chocolate morsels; let stand 5 minutes. Whisk until well combined and smooth. Pour half of the chocolate mixture over pound cake in pan, spreading evenly to within 1/4-inch of edge of pan. Cover; freeze for 1 1/2 hours or until chocolate is set.
COMBINE softened ice cream and whipped topping in large bowl. Fold in 1 3/4 cups crushed malted milk balls. Spread over chocolate layer in pan. Cover; freeze until ice cream is firm, about 2 hours.
TOP ice cream with remaining pound cake slices; press down firmly. Spread remaining chocolate mixture over pound cake. Cover; freeze at least 6 hours.
TO SERVE: To serve, remove sides of pan. Garnish with additional whipped dessert topping and sprinkle with crushed malted milk balls, if desired. To cut cake easily, run a knife under hot water and dry with a paper towel before making slices.
Frozen Chocolate-Covered Cappuccino Crunch Cake
RECIPE: Power Crunch Chocolate Peanut Butter Pie
Eat your heart out with this Chocolate Peanut Butter Protein Pie! We’ve got Power Crunch Proto Whey and bars packed into every inch of this delectable pie, but you wouldn’t know the difference after diving in!
I Made Dominique Ansel's Peanut Butter Chocolate Crunch Cake
After finding out who was Dominique Ansel, the James Beard award winning pastry chef. I wanted to recreate one of his most famous signature desserts. After shying away from the Cronut, I picked instead picked his famous Peanut Butter Mousse Chocolate Crunch cake. This complex, rich cake has 3 parts: chocolate caramelized puffed rice, peanut butter mouse and dark chocolate ganache... it tasted like a gourmet Reese Peanut Butter Cup...on steroids...
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Marie Callender's: Cherry Crunch Pie Review
This is a taste test/review of the Marie Callender's Cherry Crunch Pie. Red, ripe, perfectly sweetened cherries are nestled in Marie Callender's famous flaky pie crust and topped with her sweet and crunchy brown sugar streusel. Freshly baked and warm from your oven, this sweet treat is sure to please. There are 10 servings per pie. Each serving is 360 calories. It was $6.79 at Meijer.
Dairy Queen: Apple Pie vs Pumpkin Pie Blizzard
Music Credit: Cut and Run Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
???????? French Strawberry & Blueberry Galette Recipe: jammy, juicy, crunch pie (Fruit Galette, ASMR)
Hello friends! Today we're going to share with you how to make a classic French style pie: Strawberry & Blueberry Galette, aka Fruit Galette.
Fruit galette is so gorgeous in its rustic form. It’s a French pastry similar to a tart or a pie, the famous one is Galette des rois (king cake). The fruit galette is another free form pie with fruit filling, and the crust folded partway over the top of the filling, looks like a flat round pie. The best part is the pastry dough is simple to make for even beginners, it's quite a bit less effort than puff pastry, but the result is amazing.
In this video we'll show you how to make the delicious strawberry galette in an easy way. This galette recipe features jammy strawberries and an ultra flaky, buttery crust. Enjoy. :)
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This is an #ASMR ver, you can check out the other version that with BGM and Voices in Chinese if you like:
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How to make French Strawberry & Blueberry Galette
French Style Strawberry & Blueberry Galette Recipe
☞ Yield: Serve 3~4
✎ Ingredients
???? Pie dough
all purpose flour 100g (plus more for dusting)
granulated sugar 15g
a pinch of salt
unsalted butter 80g (Iced, cut into cubes)
iced water 30g
one egg
crystal brown sugar Q.S
????fruits filling
strawberries 180g
blueberries 40g
granulated sugar 30g
half lemon zest
lemon or lime juice 2g
✎ Instructions
1. In a medium bowl, mix flour, sugar and salt together until well combined.
2. Add very cold butter cubes and toss in the flour and until each piece is coated. Just take a piece of butter, using your fingertips to press it flat, then complete all. If your fingers warm up the butter too much, you can chill for 10 minutes
3. Add ice water and mix with your fingertips until the dough holds together enough to form a ball. If too dry, drop the remaining water. Lumps of dough are OK.
4. Put the dough onto a piece of plastic wrap, and flatten into a disk and refrigerate for 1 hour.
5. Make the fruit filling. Pinch off the green and slice the strawberries.
6. In a large bowl, combine the strawberries and blueberries with sugar and cornstarch. Zest half of lemon and squeeze a little lemon juice. Toss the fruit mixture together, set aside.
7. Lightly flour your working surface, so the pastry doesn't stick. Unwrap the dough and roll it into a 26cm/10-inch round circle about 3mm~4mm thick.
8. Pile the fruit filling onto the center of the dough and leave at least 2 inches border around the edge. Fold the edges of the dough up and over the filling.
9. Brush the edges with the egg wash and sprinkle with sugar.
10. Preheat the oven to 220C and bake for 25 minutes. Once baked, transfer onto a wire rack and cool completely.
10. Let cool before slicing and serving with an ice cream or a dollop of whipped cream to take it to the next level!
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Chapter:
00:00 opening
00:35 Ingredients
01:33 How to make galette dough
04:27 How to make fruit filling(Strawberry & Blueberry)
06:18 Rolling and Assembly
07:55 folding the edges and egg wash
10:26 Baking
10:49 taste
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#FruitGalette
#FrenchDessert
#easyRecipes
Chocolate Pecan Crunch Cake
The first in the Naked Cakes series – Chocolate Pecan Crunch. Moist, fudgy layers of chocolate cake layered with smooth velvety chocolate ganache, crunchy pecans coated in a dalgona sugar candy coating and an irresistible salted caramel custard.
Learn all the components from preparing, cooking and storing your salted caramel custard, chocolate ganache, pecan crunch and chocolate cake to assembling that impressive Chocolate Pecan Crunch tower. This will surely be you next dessert hit!