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best Chocolate Cake
🍪🍪 Chewy Rice Cake With Crispy Chocolate Recipe 🍫🍫 Cake Filled With Melty Chocolate Is The Best!! Ingredients: Cocoa Powder: 20g Baking Powder:5g Glutinous rice flour: 220g granulated sugar:30g Milk:230g Whole egg: 1 Corn oil:40g steps: 1 mix the egg, sugar, corn oil, and milk in a bowl until well combined 2 add glutinous rice flour, sifted cocoa powder, and baking powder, and mix until smooth 3 6 - inch cake mold line with parchment paper, pour in half of the batter, place chocolate in the middle, the pour the remaining batter into the mold 4 sprinkle with heat resistant chocolate chips and bake at 180°C (356°F) for 45 minutes #chocolatelover #chocolatedessert #bestcakerecipes
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Biscoff caramel truffles - easy dessert recipes - dinner ideas -fall desserts easy
Creator: scarlactive dinner ideas, dinner recipes, easy dinner recipes, chicken recipes, crockpot recipes, healthy dinner recipes, chicken breast recipes, quick meals, family dinners, weeknight dinners, one-pot dishes, meal prep idea, slow cooker recipes, low-carb dinners, gluten-free recipes, comfort food, seasonal dinner ideas, protein-packed meals, international cuisine, pasta dishes, keto-friendly dinners, sheet pan dinners, instant pot recipes,
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Cinnamon Roll Blondies
All your favorite flavors of a cinnamon roll in these easy, buttery, and chewy cinnamon roll blondies drizzled with a classic cream cheese frosting! Made in just one bowl with just eye ingredients this chewy cinnamon blondies recipe is the only one you’ll ever need! FOR THE BLONDIES 1/2 cup unsalted butter, melted and cooled slightly 1 cup packed light brown sugar 1 large egg + 1 large egg yolk, at room temperature 1 tablespoon vanilla extract 1 cup all-purpose flour 1/4 teaspoon baking powder 1/2 teaspoon salt FOR THE CINNAMON SUGAR 1 tablespoon cinnamon 1/4 cup white sugar FOR THE ICING 1 tablespoon cream cheese 1 tablespoon heavy cream 3/4 cup powdered sugar 1 teaspoon vanilla extract pinch of salt
Sarah Fennel | Broma Bakery
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Cannoli Cake
This cannoli cake is made with layers of tender vanilla cake studded with mini chocolate chips, a dreamy ricotta cannoli filling and a sweet vanilla icing. for the cake 1/2 cup unsalted butter, room temperature 1/2 cup vegetable oil 1 1/2 cups granulated sugar 4 large eggs, room temperature 2 tablespoons vanilla extract 2 2/3 cup all purpose flour 1 teaspoon salt 2 1/2 teaspoons baking powder 1 1/3 cups buttermilk 1 cup mini chocolate chips for the cannoli filling 8 ounces ricotta cheese 8 ounces mascarpone cheese 2 cups powdered sugar 1 teaspoon fresh orange zest 2/3 cup mini chocolate chips for the frosting 1/2 cup unsalted butter, at room temperature 1 1/2 cups powdered sugar 1 tablespoon milk 1 teaspoon vanilla extract
Sarah Fennel | Broma Bakery
0:38
Crunchy Cream Puffs (Choux Au Craquelin) 💛
2hr · 12 servings Delicious cream puffs with crunchy cookie topper filled to the brim with vanilla custard cream. This choux will definitely be your new addiction! INGREDIENTS Craquelin: • 3/4 cup (85g) Light Brown Sugar • 6 tbsp (85g) Unsalted Butter • 2/3 cup (85g) All-purpose Flour • Pinch of Salt 1. In a mixing bowl, mash together butter and light brown sugar using a spatula until smooth and creamy. 2. Add flour and salt and mix until combined. 3. Place the dough in between 2 parchment papers and roll it out to 3mm in thickness. 4. Freeze for at least 1 hour. 5. Cut into 2-inch rounds discs (keep in the freezer until ready to use) Choux: • 1/2 cup Water • 3 tbsp (43g) Unsalted Butter • 1 tsp (5g) Sugar • 1/4 tsp Salt • 1/2 cup (64g) All-purpose Flour • 2 Large Eg
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Whipped White Chocolate Ganache
A delicious and easy ganache to elevate cakes and desserts. Use this instead of cream, so much better! Whipped White Chocolate Ganache • 125g of white chocolate (30%) • 400g heavy cream • 10g mascarpone (optional) • 2-3g Gelatine • Vanilla beans or paste (the more the merrier) you can also use extract. Method: • Heat 1/4 of the cream and pour it over the white chocolate to melt then add the Gelatine and vanilla. • Pour over the rest of the cold cream. It's important that the cream not be heated or it will denature the cream. • Refrigerate overnight and while the desired stiffness. • You can use this in any way you like. Think of it as whipped cream but a million times better. • Also, I used 30% white chocolate. If you use 35% you can reduce the amount a little and increase the
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