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How To make Orange Almond Sour Cream Cake with Chocolate Chips
1/3 c Chocolate mini-morsels OR 2
-ounces semisweet Chocolate cut into small -pieces 1/2 ts Orange-flavored liqueur
1 ts PLUS 1 2/3 cups sifted cake
-flour 2 Eggs
2/3 c Sour cream
1 ts Orange flower water * OR
-vanilla extract 2/3 c Sugar
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1/3 c Unblanched sliced almonds,
-toasted, cooled And ground fine (1 1/4 -ounces) 1 tb Grated zest from 1 medium
-orange 11 tb Unsalted butter, softened
* NOTE: The orange flower -water, which is used to -flavor The batter, is distilled -fromn orange blossoms And can be purchased at -liquor stores, pharmacies And Middle Eastern or Indian -food narkets. ORANGE SYRUP 1/3 c Sugar
3 tb Orange juice
1/4 c Orange-flavored liqueur
For the cake: Grease and flour a 6-cup fluted tube pan and set aside. Mix the chocolate chips and liqueur in a small bowl. Add 1 tablespoon of flour and toss to coat the chips. Set aside. Beat the eggs, 3 tablespoons of the sour cream, and the orange flower water in a medium bowl; set aside. Mix the next six ingredients plus the remaining 1 2/3 cups of flour in a large bowl at very low speed. Add the butter and remaining sour cream; beat at low speed until the dry ingredients are moistened. Beat a t medium speed for 1 1/2 minutes to aerate and develop the cake's structure. Gradually beat in the egg mixture, one-third at a time, scraping down the sides of the bowl as it becomes necessary. Stir in the chocolate chip mixture. Adjust the oven rack to middle position and heat the oven to 350F. Pour the batter into the prepared pan and smooth the surface with a spatula. Bake until a cake tester inserted in the center comes out clean and the center springs back when touched, 40 to 45 minutes. Transfer the cake in its pan to a wire rack. Prick the entire cake top with a toothpick. For the syrup: Put the sugar, orange juice, and orange-flavored liqueur in a small saucepan. Bring to a boil and simmer until the sugar dissolves, about 1 minute. Brush the top of the cake with half the syrup. Cool the cake in the pan for 10 minutes. Remove the cake from the pan and place, rounded side up, on a cake plate. Brush cake surface with the remaining syrup; cool completely. (Can wrap and store at room temperature up to 3 days, refrigerate up to 7 days, or freeze up to 2 months.) To serve: (Bring the cake to room temperature.) Cut cake in slices and serve. Makes 8 servings. [ COOKS Magazine; October 1989 ]
How To make Orange Almond Sour Cream Cake with Chocolate Chips's Videos
Best Chocolate Chip Banana Bread Recipe
The Only Banana Bread Recipe You'll Ever Need
INGREDIENTS
3 medium ripe bananas
1 egg
1/2 cup granulated sugar (100g)
1 tsp vanilla
1/3 cup melted butter (80g)
1 1/2 cups all-purpose flour (180g)
1 tsp cinnamon powder
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup additional add-ins (optional) chopped nuts, dried fruits, or chocolate chips
Bake at 350°F (180°C) for about 50-60 minutes or until a skewer comes out of the center clean.
Enjoy!
MOIST CARROT LOAF CAKE with Cream Cheese Frosting + Walnuts & Chocolate Chips
CARROT CAKE
✔️Cake
3 large whole eggs
1 cup [240 ml] vegetable oil
1 cup [200 grams] brown sugar
1/2 tsp salt
1 tsp cinnamon powder
2 tsp baking powder
2 cups [256 grams] all purpose flour
2 cups [250 grams] shredded carrots
*Optional Add-ons
1/2 cup [60 grams] walnuts
1/2 cup [80 grams] chocolate chips
✔️Frosting
1 cup [225 grams] cream cheese
1/4 cup [60 grams] butter
1/4 cup [30 grams] powdered / icing sugar
⬇️TRY THIS TOO⬇️
BANANA BREAD / CAKE
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Moist Chocolate Cake Recipe| Best Chocolate Cake Recipe| Easy Chocolate Cake Recipe| Basic recipe for beginners| How to Make the Most Amazing Chocolate Cake| How To Make Moist Chocolate Cake | Easy Moist Chocolate Cake Recipe| Easy Chocolate Cake| Chocolate sponge cake
This recipe is an easy chocolate cake recipe which is very moist .This is a quick recipe even beginners can do easily.
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The Most Amazing Chocolate Cake is here
Ingredients:
NOTE: 1 CUP = 240 ML
Cake pan size = 6 inch* 3 inch.
All purpose flour - 1cup (120 grams)
Cocoa powder - ½cup (60 grams)
Sugar - 1cup (200 grams)
Baking powder - 1tsp
Baking soda - ½tsp
Salt - 1/4tsp
Egg - 1
Oil or melted butter - ¼cup (60 ml)
Buttermilk - ½cup (120ml)
Vanilla essence - 1tsp
Warm water - ½cup (120ml)
Method:-
1. Preheat oven to 350 degrees F or 180 C. Butter cake rounds.
2.Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl until combined.
3.Add eggs, buttermilk, warm water, oil, and vanilla. Mix everything until combined.
4.Fill pan with cake batter.
5. Bake for 30-35 minutes at 350 F or 180 C , until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
6. Cool for 15 minutes and then turn out the cakes and allow to cool completely.
Cheers!
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ALMOND CAKE with an ORANGE CREAM, White CHOCOLATE GLAZE, Whipped Cream, fruits and berries!
Hi, I'm Taiss! Today I'll prepare an Almond Tart with an Orange Cream-Curd, decorated with a White Chocolate Glaze, Whipped Cream, fruits and berries!
The crust in this tart is so soft and delicate! This tart joins an almond crust flavor with a freshness of an Orange Cream, and a White Chocolate Mirror Glaze on top! A beautiful and tasty crown of a fluffy Whipped Cream, colorful fruits and berries outlines its bright and rich taste!
Almond Crust:
- 195 g all purpose flour
- 68 g sugar powder
- a pinch of salt
- 120 g unsalted butter (cold!)
- 30 g almond powder (or grinded almond)
- 45 g eggs (about 1 egg)
Almond Cream:
- 110 g unsalted butter (25-30 C)
- 110 g sugar powder
- 82 g almond powder (or grinded almond)
- 16 g all purpose flour
- 72 g eggs (about 2 eggs)
Preheat the oven to 170 C.
Bake the crust in two steps:
first at 160 C, with weight, within 25-30 min,
then remove the weight,
apply an egg wash (prepare it using remaining eggs with milk, in proportion 1 x 2),
pour the Almond Cream,
chill it in the refrigerator for 30 min
and next bake for more 25 min
To substitute an almond powder (if you don't have one):
slightly toast the same quantity of almonds without peel (or even with peel) and grind it with a food processor, or, if you don't have it, use blender like I did today. With blender you'll get a consistency of an almond buttercream rather than an almond powder (which is a less classic tart crust), but it also works great for this recipe! Especially if you prefer more delicate and soft crust.
Orange CurdCream:
- 4 g cornstarch
- 3 eggs
- 125 g granulated sugar
- zest of 1 orange
- 90 g orange juice
- 90 g unsalted butter
On bain marie, heat up to 85 C.
A tip: if you'd like to store the Orange Curd, cool it quickly using ice bath to keep it shine and cover it with the plastic wrap. Now it can be stored in the refrigerator for 1 week.
White Chocolate Mirror Glaze:
- 1.5 g gelatin, melted in 7.5 g of water
- 75 g white chocolate
- 75 g heavy cream (hot!)
- 52 g neutral glaze (microwave it for some seconds)
- a bit of an orange coloring, to get that beautiful color of orange
Whipped Cream for decoration:
- 200 g heavy cream (33%+)
- 18 g sugar powder
- 40 g sour cream or plain yogurt
- 11 g milk powder
Your favorite fruits and berries for decorating.
Thank you so much for watching!
00:00 - Introduction
01:05 - Almond Crust
04:47 - Almond Cream
12:51 - Orange CurdCream
16:30 - White Chocolate Mirror Glaze
18:30 - Whipped Cream for decoration
19:40 - Decorating the Tart
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Best Fudgy and Moist Keto Chocolate Muffins
Start the day with chocolate by making these Keto Fudgy Chocolate Muffins! These muffins are super easy to make and are exploding with chocolatey goodness in every bite! Have your kitchen smelling good and a sweet treat in less than 30 minutes!
Printable recipe:
Want more easy keto friendly recipes? Be sure to pre-order my new cookbook! Jenniferbanz.com/cookbook
Chocolate Muffins | Mortar and Pastry
~The best easy chocolate muffins recipe~
Chocolate chip muffins // Double Chocolate Muffins // Moist Chocolate Muffins // Chocolate Cake
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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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