Slow-Cooker Mocha Pudding Cake/KETO DESSERT RECIPES
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Slow-Cooker Mocha Pudding Cake/KETO DESSERT RECIPES
THE PREPARATION
¾ cup butter, cut into large chunks
2 ounces unsweetened chocolate, chopped finely
½ cup heavy cream
2 tablespoons instant coffee crystals
1 teaspoon vanilla extract
4 tablespoons unsweetened cocoa powder
1/3 cup almond flour
1/8 teaspoon salt
5 large eggs
2/3 cup stevia/erythritol granulated sweetener
Butter or coconut oil spray to grease slow cooker
Optional: low-carb whipped cream or low-carb ice cream for serving.
THE EXECUTION
1. Grease a 4 to 6-quart slow cooker with butter or spray with coconut oil.
2. In small saucepan, melt butter and unsweetened chocolate over low heat, whisking occasionally. Remove from heat and allow to cool.
3. Whisk together heavy cream, coffee crystals, and vanilla extract in a small bowl.
4. Combine cocoa, almond flour, and salt in a small bowl.
5. Beat eggs in a large bowl with an electric mixer on high speed until slightly thickened. Gradually add granulated sweetener.
6. Beat on high speed until thick and pale yellow, about 5 minutes.
7. Turn mixer speed to low and slowly mix in melted butter and unsweetened chocolate mixture.
8. Stir in cocoa, almond flour and salt mixture.
9. Using mixer at medium speed, slowly add in cream, coffee, and vanilla mixture.
10. Pour batter into slow cooker.
11. Place a paper towel over the opening of the slow cooker before placing lid on top. The paper towel absorbs condensation.
12. Cook on low for 2-3 hours if using a 6-quart cooker or 2.5 to 3.5 hours if using a 4-quart cooker.
13. At the end of cooking, center will have a soft soufflé consistency while edges will be more cake-like. The center of the cake will be slightly damp on top, but will resist slightly when pressed. The center of cake needs to reach at least 160º F.
14. Serve garnished with whipped cream or low-carb ice cream, if desired.
This makes a total of 6 servings Slow-Cooker Mocha Pudding Cake. Each serving comes out to be 413.5 Calories, 39.81g Fats, 3.76g Net Carbs, and 9.29g Protein.
MOCHA PUDDING CAKE RECIPE
Mocha pudding cake is a decadent dessert that combines the flavors of chocolate and coffee. This cake is typically made with layers of moist chocolate cake and a rich and creamy mocha pudding filling.
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Recipe :
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COFFEE PUDDING RECIPE | COFFEE PUDDING DESSERT RECIPE | EGGLESS COFFEE DESSERT | N'Oven
#CoffeePudding #CoffeeDessert #EasyPuddingRecipe
COFFEE PUDDING RECIPE | COFFEE PUDDING DESSERT RECIPE | EGGLESS COFFEE DESSERT | N'Oven
INGREDIENTS &PROCESS:
3 TBSP CORN FLOUR
¼ CUP WATER
2 TSP INSTANT COFFEE
2 TBSP WATER
2 CUP MILK
COOK UNTIL BOIL
½ CUP SUGAR
COOK UNTIL BOIL
POUR THE COFFEE MIXTURE
STIR & COOK UNTIL BOIL
POUR THE CORN FLOUR MIXTURE
STIR & COOK UNTIL THICKEN
BRUSH OIL IN MOULD
POUR THE PUDDING MIXTURE
COOL DOWN THEN KEEP IN FRIDGE FOR 1-2 HOURS
SPREAD CHOCOLATE CHIP
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Coffee Flan!????The fastest dessert prepared in minutes and much tastier than the regular creme caramel
coffee flan!????The fastest dessert prepared in minutes and much tastier than the regular creme caramel
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Ingredients:
• 4 Tbsp of water
• 1 Tsp of instant coffee
• 1/2 Cup Sugar
• 1 Tbsp instant coffee
• 1 Tsp warm water
• 2 whole eggs + 2 egg yolks
• 50g Sugar
• 350ml Milk
• 1Tsp vanilla extract
Instructions:
• Caramel
1. In a saucepan, put 4 Tbsp of water
2. Add 1 Tsp of instant coffee
3. Mix with spatula
4. Add 1/2 Cup Sugar
5. Put on medium low heat
6. mix lightly
7. Mix lightly just so that the mixture is incorporated, you must stop mixing so that the sugar does not crystallize
8. Let cook until boiling
9. Cook another 3 minutes
10. Pour the caramel into a mold
• Crème
1. In a container, mix 1 Tbsp instant coffee with 1 Tsp warm water
2. Add 2 whole eggs + 2 egg yolks
3. Add 50g Sugar
4. Add 350ml Milk
5. Mix well
6. Add 1 Tsp vanilla extract
7. Mix well
8. Pour the mixture into the mold
• Baking
1. Place the prepared mold in a larger mold
2. Cover the mold with aluminum foil
3. Fill a baking dish with hot water up to a quarter of the
way
4. Bake in a preheated oven at 160 °C / 320 °F for 60 minutes
5. Let cool to room temperature, after refrigerate 4 hours or (overnight)
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Mocha Pudding || Easy To Make || Recipe
Sweet, delicious and easy to make, this Mocha Pudding makes for the perfect dessert! Whether you're having guests over for dinner or just craving something sweet, this pudding will definitely be your next go-to recipe.
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Mocha Pudding & Vanilla Ice cream | Cafe Maria | S3 Ep12
Full written recipe of Mocha Pudding & Vanilla Ice cream
Ingredients:
2 cups refined flour
50 grams unsweetened cocoa powder + for dusting
1½ teaspoons baking powder
2 teaspoons coffee powder + 2 teaspoons for concoction
200 grams caster sugar + for dusting
60 gram unsalted butter, melted
1 egg, lightly beaten
180 ml milk
90 grams dark chocolate
Vanilla ice cream to serve
Caramel crystals for garnish
Cashew nuts for garnish
Method:
1. Preheat the oven at 180°C.
2. Sieve together refined flour, cocoa, baking powder and coffee powder in a mixing jar.
3. Add in the caster sugar, melted butter and egg. Blend it together in an electric mixer.
4. Add milk and whisk until smooth and well combined.
5. Place parchment paper in a baking dish and pour the batter in it. Grate the dark chocolate on top. Sprinkle the cocoa powder and little caster sugar.
6. Boil ½ cup water in a saucepan, once boiled add coffee and mix well to dissolve it.
7. Pour the hot coffee concoction over the top of the pudding batter. Bake in the preheated oven for 20-25 minutes.
8. Serve the pudding on serving plate; along with a scoop of vanilla ice cream. And garnish with caramel crystals and cashew nuts.
Whether you like your brunches sweet or savoury, #CafeMariaSeries is all about eclectic pairings of dishes from all around the world.
#CafeMaria #MariaGoretti #CookingShow #CookingSeries #Desserts #DessertRecipes #MochaPudding ##RecipesAroundtheWorld #Pudding #FamilyRecipes #foodlooking
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