How To make Tropical Double Fudge Cake

Praline Chocolate Cake & Tropical Mango | Masala Morning | Shireen Anwar | 11 July 2023 | MasalaTv

Praline Chocolate Cake & Tropical Mango | Masala Morning | Shireen Anwar | 11 July 2023 | MasalaTv @MasalaTVRecipes

Praline Chocolate Cake Written Recipe :

Ingredients for Praline Paste :
Roasted hazelnut/ almond 300 grams
Sugar 300 grams
Water 37 grams
Salt 2 pinches
Butter 37 grams

Method:
Sab se pehle sugar water caramelized kren ab nuts dal k mix kren ache se caramel coat hojay nuts pr to thanda kren phir food processor me blend kren or thori der bad butter d dal k ache se paste bnalen
Ingredients for cake sponge
Dark chocolate 200 grams
Unsalted butter 200 grams
Granulated sugar 200 grams
Large eggs 4
All-purpose flour 150 grams
Cocoa powder 50 grams
Baking powder 6 grams
Praline paste 100 grams
Method:
chocolate or butter melt kr k mix krlen sugar eggs whisk kren creamy foam me ajay to dry ingredients dal k whisk kren last me peraline paste add kren whisk kren or 7 to 8 inches k round pan me 170c pr 25 to 30 minutes bake kren

For the praline ganache:
Dark chocolate 250 grams
Whipy whip cream 200 grams
Praline paste 100 grams
For frosting whipy whip cream 300 grams
Paraline ganache 100 grams
Method:
ab whipy whip cream over whipped kren apne taste k mitabik ya 100gm praline ganache add kren is k sath cake ki frosting kren top pr ganache pour kren sides me drips ane den or last me caramel coated almonds roughly chopped sprinkle krden or 1 hour refrigerator me thanda kren or serve kren .


Tropical Mango Fennel Mouse Written Recipe :

Ingredients:
Mango puree 2 cups
Gelatin powder 2 tsp
Hot water 4 tbsp
Egg whites 2
Sugar 1 tbsp
Whipping cream 1 cup (heavy)
Fennel seeds powder 3 tbsp
Cubed mango for garnish
Mint springs for garnish

Method:
1. In a small cup dissolve the gelatin in to the hot water and add the mixture to the mango puree. mix well and set aside.
2. Whip the egg whites with sugar and set aside.
3. Whip the heavy whipping cream and add the fennel seeds
4. Gently fold the fennel whipped cream and whipped egg whites in to the mango mixture.
5. Distribute among 8 small glass containers.
6. Chill in the refrigerator for 2 hours or longer.
7. Garnish with cubed mangoes, shredded coconut and fresh mint springs.
8. Enjoy chilled on a hot summer day.

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Masala Tv | Masala Tv Recipes | Masala Recipes | Hum Masala Tv | Masala Mornings | Chef Shireen Anwar | how to make Praline Chocolate Cake | home made Praline Chocolate Cake | how to make Tropical Mango Fennel Mouse | home made Tropical Mango Fennel Mouse


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Easy peach cobbler ???? #easyrecipe #recipe #dessert #peach #pie

QUICK & EASY ⭐️ CHOCOLATE MOUSSE CAKE ⭐️ Brazilian Despacito Cake Recipe

Not only is it super easy to make but it looks amazing. And it tastes even better than it looks ????
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You’ll need

For the cake batter:
3 eggs
1/2 cup granulated sugar
1/2 cup all-purpose flour
1 tsp baking powder
2 tsp vanilla sugar
2 ½ tbsp cocoa powder

For the coffee syrup:
200 ml milk
1 tbsp cocoa powder
2 tbsp instant coffee

For the chocolate mousse:
100 g dark chocolate
50 g milk chocolate
400 ml heavy cream
1 tbsp powdered sugar

Here’s how

1. In a large bowl, whisk together 3 eggs and ½ cup of sugar until light and fluffy.
2. Add 1/2 cup all-purpose flour, 1 tsp baking powder and 2 tsp vanilla sugar. Keep beating until combined.
3. Fold 2 ½ tbsp of cocoa powder into the cake batter until just combined.
4. Pour the batter into 20 cm round cake mold and bake 25 to 30 minutes in the preheated oven.
5. For the syrup, add 200ml milk, 1 tbsp cocoa powder, and 2 tbsp instant coffee to a saucepan and bring to a boil over medium heat, whisking constantly.
6. Transfer to a bowl and let it cool.
7. Carefully remove the cake from the ring and transfer it to a flat serving plate.
8. Place the cake ring around the cake and then use a brush to brush the syrup over the entire cake. Let the cake cool.
9. For the chocolate mousse, melt 100g dark chocolate and 50g milk chocolate using
a bain marie. Then, let it cool down.
10. In another medium bowl, beat 400 ml heavy cream and 1 tbsp of powdered sugar until thickened.
11. Using a rubber spatula, fold the cooled chocolate mixture into the cream, making sure not to mix any more than necessary.
12. Pour over the cooled cake. Run your metal scraper or offset spatula to smooth out the top.
13. Place in the fridge overnight.
14. Remove the cake ring and decorate as you wish.
15. Enjoy!

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3-Ingredient Mango Delight : The Easiest & Most Delicious Dessert Recipe

3-Ingredient Mango Delight: The Easiest & Most Delicious Dessert You'll Ever Make
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Ingredients:
Mango Puree - 1 Cup
Desiccated Coconut - 1 Cup
Condensed Milk - 1/2 Cup
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#mangodelight
#mangodessert
#easymangodessert
#quickmangodessert
#3ingredientmangodessert
#summerdessert
#refreshingdessert
#deliciousdessert
#recipe #dessert #christmas #christmascandy #homemade #easyrecipe #mylockdownrasoi

Simplest Basic Buttercream Frosting :: Korean Simple Buttercream :: not sweet

[ingredients]
* Enough to cover a 6 inch 2~3 layer cake.
100 g (1/2 cup) granulated sugar
40 g (1/6 cup) water
280 g (1 + 1/4 cup) unsalted butter

*For a 7-inch, 3-layer cake, use 1.5 times the amount.
Use twice as much for an 8-inch 3-layer cake or a 9-inch 2-layer cake.


* Unauthorized theft, secondary editing and re-uploading of this video are prohibited. *

Decoration Ideas made with only Wilton Nozzle 1M :: Homemade Cake

* This video introduces decoration ideas using popular 1M Nozzle(Piping tip).

* Check out the video below for the buttercream recipe used in this video.


* Piping Nozzle Purchase Review


#Cake_decoration #Open_star_tip #Cake_decorating

Music by @ikson