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No-Bake Coconut Cheesecake
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🍫🎂 Milk Chocolate Hazelnut Loaf Cake 🎂🍫
🍫🎂 Milk Chocolate Hazelnut Loaf Cake 🎂🍫 ✨ Ingredients ✨ 4 eggs 🥚 150g butter (⅔ cup) 🧈 150g sugar (¾ cup) 🍬 220g fermented milk (just under 1 cup) 🥛 240g flour (2 cups) 🌾 8g baking powder (1 ½ tsp) 🥄 1 pinch of fleur de sel (or any salt) 🧂 50g hazelnut powder (½ cup) 🌰 15g cocoa powder (2 tbsp) 🍫 100g dark chocolate, melted (about 3.5 oz) 🍫🍫 📝 Pro Tip: Make sure all your ingredients are at room temperature for the best results! 🌡️
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A moist and fudgy Chocolate Cake filled and frosted with creamy chocolate custard. Recipe👇 🍫Chocolate Cake •240ml (1 cup) Milk (Unsweetened dairyfree milk or any milk of choice) •1 tablespoon Vinegar •300g (1 cup + 1/2 cup)Sugar (cane or castor) •2 tsp Vanilla Extract •130ml (1/2 cup + 1 tablespoon) Oil (vegetable/ sunflower oil) •225g (1 cup + 3/4 cup) All Purpose Flour •60g(1/2 cup) Cocoa Powder •1/2 + 1/4 tsp Baking Soda •1 + 1/2 tsp Baking Powder •1/2 tsp of Salt •195ml (3/4 cup ...
1:47
chocolate fudge cheesecake
chocolate fudge cake is one of my favourite kind of cakes but i wanted to see if i could make it a little more fun…so i added cheesecake to it!!! you got 2 layers of chocolate cake, 2 layers of vanilla cheesecake, with fudge icing between each layer 😩
ash baber
0:39
Chocolate Mousse Cake|Small Serve Dessert|Chocolate Cake|No Bake Dessert|Eggless Recipe
Ingredients Base • 6-7 pieces chocolate cake • 1 tbsp espresso shot (1 tbsp water + 1/2 tsp coffee powder) Mousse filling • 3/4cup dark chocolate chips • 1/4 cup fresh cream • 1/2 cup whipping cream Ganache topping • 1/4 cup fresh cream • 2 tbsp dark chocolate callets Method 1. Line a 4-inch springform pan with parchment and keep it aside. 2. In a bowl pour hot fresh cream over dark chocolate chips. Mix until the chocolate melts completely and you have a smooth ganache. 3. In another bowl, whip the whipping cream to soft peaks and fold the ganache in it. 4. Place cake pieces in the bottom of the lined pan and make sure it's all packed nicely. Soak it with the espresso shot 5. Pour the mousse on the top of the cake and flatten it using an offset spatula. Refrigerate it
BAKE WITH SHIVESH
1:00
Chocolate tart
Chocolate tart For the base 180g cookies 70g butter Mix the cookies, add the butter Pour the mixture into the tin and bake at 170° for 10 min. Meanwhile Prepare the filling 250g chocolate 125g full cream 60g milk 2 eggs 50g butter Bring the cream to the boil and pour over the chocolate and butter. Add the eggs and pour over the tart base. Bake at 150° for 20-30 min. Remove the tart when the edges are set and the center is slightly shaky Refrigerate for at least 4hrs before slicing 🇬🇧 Chocolate tart For the base 180g cookies 70g butter Mix the cookies, add the butter Pour the mixture into the mold then bake at 170° for 10min Meanwhile Prepare the filling 250g chocolate 125g whole cream 60g milk 2 eggs 50g butter Boil the cream and pour it over the chocolate and butter Add the eggs th
