The Cake Boss Reveals His Secret Cannoli Cream Recipe - MUST WATCH! | Welcome to Cake Ep07
It's creamy, it's fluffy, it's Buddy Valastro's secret cannoli cream recipe, baby! Watch now to see the Carlo's Bakery secret recipe you've been waiting for. Click SHOW MORE to see the full recipe.
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CANNOLI CREAM RECIPE
Ricotta Cheese, impastata 4 lbs. 8 oz.
Sugar 1 lbs. 8 oz.
Vanilla 1 Tbsp.
Cinnamon oil 2-3 drops
Chocolate chips 4 oz.
Total yield: 6# 4 oz.
Method:
• Make sure to measure all your ingredients and gather all equipment before starting
• Place tabletop mixer with paddle attachment on work area, then place the impastata cheese into mixer bowl, mix the cheese on 1st speed to combine and smooth
• Add granulated sugar next, allow to mix in completely and dissolve, the texture will now change to a smoother consistency
• Next is the vanilla, cinnamon oil, and chocolate chips (optional: if you don't want to mix in the chocolate chips, you can use to sprinkle at the end, but we always have chips in our Cannoli’s)
• Once all ingredients are added mix only until incorporated, place in pastry bag and into the refrigerator until ready to pipe and serve.
Produced by Cakehouse Media
Starring Buddy Valastro
Executive Producer: Art Edwards
Executive in Charge: Stephanie Morrisey
Producer: Andy Mills
Culinary Producer: Erin McGinn
Director of Photography: Luke Riffle
Assistant Camera: Daniel Nevanpera
Production Manager: Yuna Ma
Production Assistant: Marc DeBlasi
Editor: Andy Mills
Music: artlist.io
2018
One Bowl Flourless Chocolate Cake | Preppy Kitchen
Dark, rich, and fudgy Flourless Chocolate Cake! This cake is the ultimate way to get your chocolate fix and because it's made without flour it's naturally gluten free too. Lightly dusted with cocoa powder and topped with fresh raspberries. I LOVE this cake because it's rich and decadent without being too sweet, just lovely and delicious!
RECIPE:
When it comes to chocolate desserts it doesn’t get much better than a rich and decadent Flourless Chocolate Cake! The texture is almost brownie like and it’s so rich and chocolatey it’s hard to stop at one slice. Better yet, this is a 1 bowl cake so there’s minimal washing up involved and it’s made with just 7 simple pantry ingredients! It’s the perfect cake for any occasion whether you serve it for birthdays, Valentine’s Day, or just because you want a sweet treat.
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Flourless Moist Chocolate Cake / Gluten Free / No Flour
Flourless Chocolate Cake (pan size 38 x 26 cm or 15 x 10 in)
1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml
120g dark chocolate (1 cup)
30g unsalted butter (2 tbsp)
30ml milk (2 tbsp)
4 egg whites
a pinch of salt
50g sugar (4 tbsp)
4 egg yolks
1 tsp vanilla extract (5ml)
Bake at 170C for about 20 minutes
Chocolate Cream Filling
150g dak chocolate (1 cup + 2 tbsp chopped chocolate)
90g heavy cream (1/3 cup)
300g cold heavy cream (1 1/4 cup)
30g sugar (2.5 tbsp)
Cocoa Syrup
75ml hot water (1/3 cup)
1 tbsp cocoa powder (7g)
2 tbsp sugar (25g)
Mix to dissolve and let it cool down completely
Chocolate Glaze
50g cocoa powder (1/2 cup)
115g sugar (1/2 cup + 1 tbsp)
85ml water (1/3 cup)
85g heavy cream (1/3 cup)
1 tbsp gelatine powder (9g)
3 tbsp cold water to bloom gelatine (45ml)
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Italian Cream Cake | Italian Cream Cake Recipe
Italian cream cake is much like a carrot cake but, it contains a heavenly combination of finely chopped pecans, coconut, and cream cheese frosting.
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Coconut Cake Recipe:
How To Make Italian Cream Cake Ingredients:
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
5 large eggs, separated
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 cup buttermilk
1 tsp vanilla extract
1 cup chopped pecans
1 cup flaked sweetened coconut
NOTE: I use unsweetened coconut because we don't like anything very sweet
Italian Cream Cake Cream Cheese Frosting Ingredients:
1 cup (2 sticks) butter
16 ounce full fat cream cheese
6 cups powdered sugar
1/2 cups pecans, toasted
1 teaspoon vanilla extract
THIS IS HOW WE DO IT:
*Preheat the oven to 350 degrees.
*Grease and flour three 8x2 inch pans.
*Beat butter at medium speed until softened and smooth.
*Gradually add sugar, beating on medium speed 4 to 5 minutes.
*Add egg yolks, one at a time, beating after each addition until the yellow of the yolk has disappeared.
*Add Vanilla extract.
*In a separate bowl, add flour, baking soda, and salt, stir to blend.
*Add the flour mixture to the butter mixture alternately with buttermilk, beginning and ending with flour mixture
*Mix at low to medium speed after each addition until blended.
* Add pecans and coconut; using a spoon, stir well.
*Fold in stiffly beaten egg whites. (Beat egg whites at high speed until stiff peaks form)
*Bake at 350 degrees for 20 to 25 minutes or until inserted toothpick comes out clean. Cool in pans for 10 minutes, then remove and cool on wire racks.
*Frost as desired
ENJOY!
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Italian Lemon Ricotta Cake Recipe - NO FLOUR
Italian Lemon Ricotta Cake Recipe - NO FLOUR
This cake melts in your mouth. It's a mix between a cake and a cheesecake. It's fragrant and delicious. I hope you give it a try.
RECIPE:
300 g ricotta (1 cup + 1/2 cup or 10.6 oz)
100 g sugar (1/2 cup)
40 g butter (3 tbsp)
3 eggs
50 g cornstarch (1/3 cup)
1 tsp vanilla extract
30 g lemon juice (2 tbsp)
lemon zest
NOTES:
- Use the same size pan as mine. This is the pan I used: OR you can buy the complete set of springform pans set:
- If the Ricotta you use it's wetter than the one I used, I suggest draining for a bit to remove the excess liquid.
- Clean and dry well the whisks before whipping up the egg whites
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????????RICETTA:
300 g ricotta
100 g zucchero
40 g burro
3 uova
50 g amido di mais
1 tsp estratto di vaniglia o una bustina di vanillina
30 g succo di limone
scorza di limone
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Flourless Chocolate Crinkle Cake | Gluten Free | How Tasty Channel
Easy chocolate cake without gluten with crispy crinkle top and fudgy rich moist creamy center!
This chocolate cake is delicious and melts in your mouth, thanks to the crinkle effect you won't worry if your cake cracks on top!
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