How To make Fudgy Hanukkah Cake

Hanukkah Cookies

Hanukkah Cookies

Red Velvet Brownies & Easy Fudgy Brownies | Idea for you business.

Red Velvet Brownies & Easy Fudgy Brownies | Idea for you business


INGREDIENTS

1 cup plus 2 tablespoons (200 g) bittersweet chocolate, chopped (or chocolate chips)

1/2 cup (113 g or 1 stick) unsalted butter, cut into quarters

3 tablespoons cocoa powder

1 teaspoon instant espresso

3 large eggs, room temperature

1 1/4 cups (250 g) sugar

2 teaspoons vanilla extract

1/2 teaspoon salt

1 cup (125 g) unbleached all-purpose flour

1 cup (175 g) semisweet chocolate chips

INSTRUCTIONS

- Preheat oven to 350° F. Line an 8 by 8-inch square baking pan with parchment paper and lightly grease with nonstick cooking spray. Set aside.

- In a makeshift double boiler over low heat, melt chocolate chips and butter, stirring occasionally (tips for melting chocolate here).1 Remove pan from the heat and whisk in the cocoa and instant espresso. Set aside to cool.

- In the bowl of a stand mixer, beat together eggs and sugar on medium-high speed for 1 minute. Reduce speed to low and add vanilla and salt until combined, about 15 seconds. Keep mixer on low and slowly pour in warm chocolate mixture into the egg mixture (you can also stir in the chocolate by hand).

- Remove bowl from mixer and stir in the flour with a wooden spoon until just combined.2 Add chocolate chips and stir until incorporated.

- Pour the mixture into the prepared pan, spread into the corners and level with a rubber spatula. Bake 30 minutes, or until the top is shiny and the center is still dense. Brownies will continue to bake once removed from oven.

- Cool on a wire rack to room temperature, about 2 hours. When ready to serve, cut brownies into squares and serve.

Ingredients

 1/2 cup butter, at room temperature

 1 1/2 cups sugar

 2 eggs

 2 teaspoons vanilla

 1 1/4 cups flour

 1/4 teaspoon salt

 3 tablespoons cocoa powder

 2 tablespoons red food coloring

Frosting::

 1/2 cup butter, at room temperature

 2 1/2 cups powdered sugar

 1 teaspoon vanilla

 4 ounces white chocolate, melted

 1/2 tablespoon milk

Instructions

Preheat oven to 350º. Line 8 x 8 pan with nonstick foil or regular foil. Grease regular foil with cooking spray if using.

In a small bowl, mix cocoa powder, food coloring and 1 teaspoon of the vanilla to form a paste. Set aside.

With a mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, then add the second teaspoon of vanilla. Then beat in cocoa paste. Add flour and salt, and mix just until combined.

Spread in pan. Bake for 25-30 minutes, or until a toothpick inserted in center comes out clean. Cool before frosting.

Cream butter with mixer till fluffy. Add vanilla. Slowly mix in powdered sugar, then white chocolate. Add enough milk to reach desired consistency. Ice cooled brownies.

Flourless Chocolate Cake! ???? #shorts

Just because you’re gluten-free doesn’t mean you can’t enjoy a delicious chocolate cake! This Flourless Chocolate Cake is decadent, ultra-chocolatey, and topped with sweet, homemade whipped cream and raspberries. It’s absolutely irresistible and the perfect St. Valentine’s Day treat!

PRINT RECIPE HERE:

#shorts #flourlesschocolatecake #chocolatecake #chocolate #corrigansisters #viralrecipes

BEST eggless gluten free chocolate cake with raspberry sauce- Vegan & fudgy fit for Valentine's day!

An eggless gluten free chocolate cake with raspberry sauce which is a delicious healthy-ish dessert. It is rich and fudgy and wins over hearts making it great for Valentine’s day! One of my favorite desserts is a flourless chocolate cake with raspberry because i love the moist fudgy texture and combination of flavors. I made this eggless version to give the same texture and with a protein source. The cake is very simple to make with easily available ingredients and it just pairs perfectly with raspberries. This cake is such a romantic mood by itself which is why i had to share it before Valentine’s Day! Oh also- this cake can be made Vegan- i have all the substitutions in my notes at the end of the recipe.

Happy Baking!

Full Recipe with tips and notes:

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............................................................................................................................................
Servings: 5-6 servings
Prep Time: 25 mins
Cooking Time: 40-50 mins
Chilling time: 2 hours
Total Time: 3-4 hours

Ingredients: 
Cake:
6 tbsp butter
4 oz chocolate
2/3 cup- 142g sugar
1/2 cup- 125g milk
2/3 cup less 1.5 tbsp- 65g chickpea flour (besan)
1/2 cup-32 g cocoa powder
1/4 tsp baking powder
1/2 tsp salt
1 tsp vanilla
1 tsp coffee - Optional
Confectioners sugar to dust

Raspberry sauce:
I cup raspberries about 144 g
2 -3 tbsp sugar (based on taste)
1-2 tsp lemon juice
2 tbsp water

Directions: 
Preheat oven to 325F. Prepare a cake tin by greasing it and lining the base with parchment.
In a bowl mix the chickpea flour with milk and whisk till it is a smooth mixture with no lumps. You can even mix it together in a blender if you want.
Add the cocoa powder, baking powder and salt and whisk it all together.
Melt the butter and chocolate together.
Add coffee and whisk together. Optional, but it helps to bring out the chocolate flavor.
Add the sugar and whisk together till it is all well combined.
Add the chickpea mixture to the butter mixture. GENTLY fold it. Do not over mix. Fold till just combined. The cake will fall if you over mix it.
Add vanilla before it comes together and fold it in.
Pour in a the cake tin.
Bake at 325F for 40-50 mins till it is baked through.
While baking prepare the raspberry sauce- In a pan on low-medium heat add the raspberries, sugar & lemon juice. Cook for 5-7 minutes. Once it started breaking down add water and keep mixing together. Once it comes to a boil and has slightly thickened, turn off the flame and strain it through the sieve. Let the sauce chill for 1 hour and use.
Run a knife through the edges when out. Let it cool and then chill in the fridge for 1-2 hours.
Dust with powdered sugar and top with fresh raspberries, raspberry sauce and whipped cream.
Serve with ice cream.

Surprise Hanukkah Cake | RECIPE

Slice into this pound cake to reveal the Star of David! This techique is WAY more simple than you'd expect - a cake inside of a cake!

Ingredients
Blue Cake:
1 cup all-purpose flour
1 ¾ tsp baking powder
¼ tsp salt
¼ cup unsalted butter, room temperature
½ cup granulated sugar
1 tsp vanilla extract
1 large egg
½ cup milk
blue food colouring
White Cake:
2 cups all-purpose flour
3 1/2 tsp baking powder
½ tsp salt
½ cup unsalted butter, room temperature
1 cup granulated sugar
1 tsp vanilla extract
2 large eggs
1 cup milk
Frosting:
½ cup unsalted butter, room temperature
½ tsp vanilla extract
1 ¼ cups confectioner’s sugar
Star of David sprinkles

For the full recipe, go to my website:

Star of David Sprinkles:

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New videos every Tuesday & Thursday! Make sure you tune in!

As always, thank you!!

xx
Cayla

For all of you who are amazing and have read this far, here is a clue for Cookmas Day 14’s video: Cupcakes!!

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Song: Herald Angels

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EASY & QUICK Hot Chocolate Fudge | RECIPE

Smooth and sweet white chocolate and dark chocolate fudge, topped with mini marshmallow bits. So delicious and a super easy fudge recipe! No thermometer or crazy mixing! RECIPE BELOW!

Ingredients
White Layer:
3 ¼ cups white chocolate chips
2 tbsp unsalted butter
1 can condensed milk
1 tsp vanilla extract
Chocolate Layer:
3 ¼ cups dark chocolate chips
2 tbsp unsalted butter
1 can condensed milk
Mini marshmallow bits

For the full recipe, go to:

Buy the marshmallow bits:

Facebook: facebook.com/pankobunnycooking
Twitter:
Instagram:
Pinterest:
Blog:

Subscribe to my Channel!


New videos every Tuesday & Thursday, and Theme Weeks where I post every single day for the first week of every month! Make sure you tune in!

As always, thank you!!

xx
Cayla

For all of you who are amazing and have read this far, here is a clue for Thursday’s video: Hot Chocolate!!

Music courtesy of Audio Network.

Song: Christmas Card

This is not a sponsored video.