VEGAN CHOCOLATE CAKE w/ COCONUT CARAMEL (No Eggs, no butter, no mixer) Easy Dessert | Baking Cherry
Fluffy and Moist Vegan Chocolate Cake with Coconut Caramel Sauce Recipe. This easy-to-make cake has a soft texture and rich chocolate flavor, topped with a sticky and delicious coconut caramel sauce. No eggs, no butter, no milk, and no mixer required.
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#cake #dessert #yummy
Δεν έχω ξαναφάει πιο νόστιμο γλυκό! Όλοι θέλουν Γαλακτομπούρεκο Φερρέρο με Σοκολάτα και Φουντούκια
#galaktoboureko #ferrero #γαλακτομπουρεκο #chocolate #greek
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RECIPE FOR GALAKTOBOUREKO FERRERO ROCHER
Ingredients for Chocolate Cream Filling:
4 eggs
200gr sugar
1000ml milk
1 tsp vanilla extract
170gr fine semolina
300gr dark chocolate
100gr butter
In a saucepan add the milk, half of sugar, the vanilla extract and bring to a simmer in medium heat. Add semolina and whisk continuously until it thickens over medium heat. Remove from fire, add the dark chocolate, cold butter and whisk until they melt. Set aside. In a bowl beat for 5 minutes the eggs with the remaining sugar until pale and fluffy. Gently incorporate spoon by spoon the cream with the egg mixture until you get a fine fluffy cream.
Ingredients for Galaktoboureko:
500gr greek phyllo sheets
300ml melted butter
Chocolate Cream filling
Chopped Roasted Hazelnuts
Grease a 30x25cm baking pan, add a phyllo sheet and drizzle with melted butter. Repeat this step 4 times. Sprinkle some hazelnuts in the 4th phyllo. To the next 4 phyllo sheets drizzle melted butter and sprinkle hazelnuts. Add all the Chocolate Cream Filling and cover with the leftovers of the phyllo sheets. Don’t forget to drizzle with melted butter every time you fold. Add 4 more buttered phyllo sheets on top. Pour all the remaining butter on top. Cut into 12 equal pieces. Bake in a preheated oven at 175 C for 45 minutes.
Ingredients for the syrup:
700gr sugar
400ml water
1 cinnamon stick
Lemon peels
Add all the ingredients into a saucepan and bring to a boil over medium heat. Pour the cold syrup over the hot Galaktoboureko and let it to absorb it and cool at room temperature for 4-6 hours.
Ingredients for Chocolate Ganache:
200ml dark chocolate
100ml heavy cream 35% far
Melt in the microwave the 2 ingredients in 30 second bursts until you get a fine and glossy chocolate ganache. Transfer it into a pastry bag and garnish the top of each piece. Sprinkle some roasted hazelnuts. Your Galaktoboureko Ferrero Rocher is ready!!! Enjoy!
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Κάντε ΕΓΓΡΑΦΗ για περισσότερες συνταγές❤ εδώ:
ΣΥΝΤΑΓΗ ΓΙΑ ΓΑΛΑΚΤΟΜΠΟΥΡΕΚΟ ΦΕΡΡΕΡΟ
Υλικά για Σοκολατένια Γέμιση:
4 αβγά
200 γρ ζάχαρη
1000ml γάλα
1 κ.γλ. εκχύλισμα βανίλιας
170γρ σιμιγδάλι ψιλό
300γρ κουβερτούρα
100 γρ κρύο βούτυρο
Σε ένα κατσαρολάκι βάζουμε το γάλα με τη μισή ζάχαρη και τη βανίκια και αφήνουμε να ζεσταθούν ελαφρά. Προσθέτουμε το σιμιγδάλι και ανακατεύουμε συνεχώς σε μέτρια φωτιά μέχρι να πήξει. Αφαιρούμε από τη φωτιά προσθέτουμε την κουβερτούρα και το κρύο βούτυρο και ανακατεύουμε μέχρι να λιώσουν.Χτυπάμε τα αβγά με την υπόλοιπη ζάχαρη για 5 λεπτά μέχρι να ασπρίσουν και να αφρατέψουν. Ενσωματώνουμε τη σοκολατένια κρέμα στο μίγμα αβγών κουταλιά κουταλιά χτυπώντας στο μίξερ.
Υλικά για το Γαλακτομπούρεκο:
500γρ φύλλο κρούστας
300ml βούτυρο λιωμένο
Σοκολατένια Κρέμα Γέμισης
200γρ χοντροκομμένα καβουρδισμένα φουντούκια
Λαδώνουμε ένα ταψί 30x25εκ και βάζουμε 4 φύλλα βουτυρώνοντας ενδιάμεσα. Στο τέταρτο φύλλο πασπαλίζουμε λίγα φουντούκια. Για τα επόμενα 4 φύλλα θα ρίχνουμε βούτυρο και φουντούκια. Ρίχνουμε όλη την κρέμα και τυλίγουμε με τα πλαϊνά φύλλα. Βάζουμε άλλα 4 βουτυρωμένα φύλλα από πάνω. Βουτυρώνουμε το πάνω μέρος και ψήνουμε σε προθερμασμένο φούρνο στους 175C για 45 λεπτά.
Υλικά για το σιρόπι:
700 γρ ζάχαρη
400ml νερό
1 στικ κανέλας
Φλούδες λεμονιού
Βάζουμε όλα τα υλικά σε ένα κατσαρολάκι να πάρουν βράση. Ρίχνουμε το κρύο σιρόπι πάνω στο ζεστό γαλακτομπούρεκο και το αφήνουμε να κρυώσει για 4-6 ώρες.
Υλικά για την Γκανάζ Σοκολάτας:
200γρ μαύρη κουβερτούρα
100ml κρέμα γάλακτος 35% λιπαρά
Στα μικροκύματα ή μπεν μαρί σε μέτρια φωτιά ανακατεύουμε τα υλικά μέχρι να γίνουν γυαλιστερή σοκολατένια γκανάζ. Την μεταφέρουμε σε σακούλα ζαχ/κής και γαρνίρουμε το γαλακτομπούρεκο. Πασπαλίζουμε με καβουρδισμένα φουντούκια και σερβίρουμε. Το Γαλακτομπούρεκο Φερρέρο με Σοκολάτα και Καβουρδισμένα Φουντούκια είναι έτοιμο!!! Καλή σας απόλαυση!
Αν σας άρεσε το βίντεο κάντε like και ΕΓΓΡΑΦΗ στο κανάλι μου να με βοηθήσετε να ανεβάζω περισσότερα βίντεο!!! Σας ευχαριστώ πολύ πολύ πολύ!!!!❤
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Professional Baker Teaches You How To Make CHOCOLATE MOUSSE CAKE!
This chocolate mousse cake is a patisserie-style glazed mousse torte. It does take some time to make, assemble and set, so start preparing it at least a day ahead of when you intend to serve it.
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Ingredients
Cake
½ cup (125 ml) boiling water
2 oz (55 g) unsweetened chocolate, chopped
¼ (60 g) cup unsalted butter, cut into pieces
1 large large egg, at room temperature
½ (100 g) cup sugar
1 tsp (5 ml) vanilla extract
1 ¼ cup (185 g) all-purpose flour
1 tsp (3 g) baking powder
¾ tsp (4 g) baking soda
¼ tsp (1.5 g) salt
½ cup (125 ml) hot, strongly brewed coffee
Mousse
3 cup (750 ml) whipping cream, divided
12 oz (340 g) semisweet chocolate, chopped
3 large egg yolks, at room temperature
½ cup (100 g) sugar
⅓ cup (80 ml) water
Chocolate Glaze
½ (125 ml) cup water
1 cup (200 g) sugar
½ cup (125 ml) whipping cream
½ cup (60 g) Dutch process cocoa powder, sifted
1 ½ Tbsp (10 g) unflavoured gelatin powder
Directions
1. For the cake, preheat the oven to 325 F (162 C). Grease 2 8-inch round cake pans, line the bottoms with parchment paper and then lightly dust the sides of the pan with flour, tapping out any excess. *Please note that only 1 cake layer is needed for this recipe, but it is easiest to make this recipe in its full measure and freeze the second cake for a later use.
2. Whisk the boiling water, chocolate and butter together until melted (it will be visibly grainy) and set aside.
3. Whip the egg, sugar and vanilla until the mixture doubles in volume (about 2 minutes on high speed) and then fold in the chocolate mixture by hand.
4. Sift the flour, baking powder, baking soda and salt over the batter and fold in, then stir in the hot coffee (this will make the batter become fluid). Divide the batter evenly between the 2 pans.
5. Bake the cakes for about 25 minutes, until a tester inserted in the centre of the cake comes out clean. Allow the cakes to cool completely in the pans.
6. For the mousse, have ready a 9-inch springform pan, lining the bottom with parchment paper (in order to make the mousse-filled cake easier to remove from the pan). Whip 1 ½ cups of the whipping cream until it holds a medium peak when the beaters are lifted and chill.
7. Heat the remaining 1 ½ cups of cream to just below a simmer and then pour it over the chopped chocolate. Let this sit one minute, then gently stir until incorporated. Set aside.
8. Place the egg yolks in a bowl and whip for a minute on high speed. Place the sugar and water in a small saucepot over high heat and boil (occasionally brushing the sides of the pot with water) until it reaches 250 F (120 C) on a candy thermometer. Start whipping the egg yolks on medium speed and then carefully pour the hot sugar down the side of the bowl to avoid splashing, and then increase the mixer speed until high and whip until this has doubled in volume and cooled to about 105 F (40 C) (just above body temperature).
9. Measure the temperature of the ganache to ensure it is close to 105 F as well, and fold the ganache into the whipped yolks. Let this cool for 15 minutes, or until just above room temperature, then fold in the chilled whipped cream in 2 additions.
10. Pour half of the mousse into the ungreased springform pan. Slice one of the cake layers in half horizontally and place this over the mousse, as centred as possible. Pour the remaining mousse over the cake layer and gently place the other half of the cake layer on top, pressing gently just so the mousse covers the sides of the cake, but not so that it sinks in. Wrap the pan in plastic wrap and freeze the cake to set it, at least 4 hours, or overnight.
11. While the cake is setting, prepare the glaze. Bring the water, sugar, and cream to a boil in a medium saucepot. Once boiling, whisk in the cocoa powder and simmer (reducing the heat if needed) for 4 minutes, stirring often, (the consistency will not change). Remove from heat. Soften the gelatin in ¼ cup (60 ml) of cold water and then whisk this into the hot cocoa mixture until dissolved. Cool the glaze to room temperature, then chill completely, at least 3 hours.
12. To finish the cake, remove it from the freezer invert the pan onto a cooling rack placed over a parchment-lined baking tray. Use a hair dryer on a low, hot setting to gently warm the pan so that it releases from the pan, the sides first and then the top. Warm the chilled glaze while whisking occasionally until just melted and smooth and pour this over the torte, spreading gently with a spatula to ensure that it covers the top and sides of the torte evenly. Chill the cake for at least 30 minutes, then lift it onto your presentation plate and store chilled until ready to serve.
13. The cake will keep, refrigerated, for up to 4 days.
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Greek Zucchini Fritters (Kolokithokeftedes) | Akis Petretzikis
Greek zucchini Fritters | Akis Petretzikis
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Recipe:
Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
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Moosewood Sour Cream Orange Cake
This sour cream orange cake from Moosewood cookbook is moist, flavorful, and oh-so-delicious! Pair it with your morning coffee, or as an after dinner dessert.