40 chocolate with pour over Recipes
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chocolate cake layer (i used butter chocolate cake) and14 Morechocolate cake layer (i used butter chocolate cake), heavy cream, powder sugar, gelatin powder, cold water, chocolate ganache, hazelnuts, ground, glaze, plain chocolate, chopped, heavy cream, chocolate ganache, plain chocolate, chopped, heavy cream, butter, heat cream over medium heat until simmering point , pour over chopped chocolate and stir until melted. add the butter and stir again. leave to cool completely stirring occasionally.15 ingredients
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flour , 1 cup cocoa pwd , 2 1/4 tsp baking soda , 1 1/4 t... and13 Moreflour , 1 cup cocoa pwd , 2 1/4 tsp baking soda , 1 1/4 tsp baking pwd , 1/2 tsp salt and 1/2 tsp cinnamon pwd - sifted, chocolate, milk, hot strong coffee ( i got from the dwnstair coffee shop - kopi o kosong ), mayo ( real stuff and not the salad dressing or low fat 1 ), eggs, vanilla, abit less sugar, cream cheese +sugar 2tsp, whipping cream ,5oz choc.bar(vanhouten),milk melted&poured warm, sprinkle, chocolate vermicelli30 min, 14 ingredients
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flour, granulated sugar, cocoa, baking powder, salt, milk and14 Moreflour, granulated sugar, cocoa, baking powder, salt, milk, vegetable oil, vanilla, brown sugar, cocoa, boiling water, directions for chocolate pudding cake, heat oven to 350o., in a mixing bowl, stir together flour, sugar, 3 tbsp cocoa, baking powder and salt., a fork , mix in milk, oil and vanilla., spread the batter evenly in a lightly buttered 9-inch square baking pan ., combine brown sugar and 1/4 cup cocoa; sprinkle over the batter. slowly pour boiling hot water over the batter and brown sugar-cocoa mixture., bake chocolate pudding cake for 40 minutes. let chocolate pudding cake stand for 5 minutes., spoon into dessert dishes or cut into squares., top chocolate pudding cake with ice cream or whipped cream.40 min, 20 ingredients
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semi-sweet baking chocolate, butter, powdered sugar, eggs and5 Moresemi-sweet baking chocolate, butter, powdered sugar, eggs, egg yolks, flour, thawed cool whip whipped topping, how to to bake cakes in muffin cups, prepare batter as directed ; pour evenly among nine well-greased medium muffin cups. bake at 425of for 7 min. or until sides are firm but centers are soft. let stand 1 min. loosen cakes and remove from pan as directed.30 min, 9 ingredients
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Chocolate Covered Cherry Sheet Cake With Pour -Over Glazechocolate cake mix (i use devils food), cherry pie filling and6 Morechocolate cake mix (i use devils food), cherry pie filling, eggs, almond extract, sugar, butter, milk, semi-sweet chocolate chips45 min, 8 ingredients
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Chocolate Moist Cakethis is a dump and pour recipe, flour, cocoa and9 Morethis is a dump and pour recipe, flour, cocoa, baking powder, milk, vanilla, sugar, baking soda, oil, hot coffee, eggs, salt30 min, 12 ingredients
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Chocolate Tiramisumascarpone cheese, icing sugar, strong black coffee and8 Moremascarpone cheese, icing sugar, strong black coffee, marsala, cream , whipped, dark chocolate melts, melted, prepared pouring custard, sponge cake fingers, grated dark chocolate, to serve, cream, to serve, cocoa , for dusting15 min, 11 ingredients
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Chocolate Marble Cheesecakegingersnap biscuits, cocoa powder, butter, cream cheese and6 Moregingersnap biscuits, cocoa powder, butter, cream cheese, caster sugar, eggs, vanilla essence, double cream, plain dark chocolate, broken into pieces, pouring cream and chocolate sauce, to serve45 min, 10 ingredients
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Chocolate Delightbutter softened, plain flour, chopped pecans and12 Morebutter softened, plain flour, chopped pecans, mix this and press into the bottom of 9x13 glass casserole dish. bake 350 degrees until light brown. let cool ., first layer, cream cheese softened, xxxx sugar, family sized package of cool whip ., pour this on to cooled crust ., second layer, instant chocolate pudding mix, milk ., mix and allow to thicken slightly then pour over first layer., third layer, rest of package of cool whip then sprinkle with 1/2 cup of finely chopped pecans.16 ingredients
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Chocolate Shortbread Slicecream , pouring, dark chocolate, chopped, butter, chopped and2 Morecream , pouring, dark chocolate, chopped, butter, chopped, shortbread cookies, store bought, roughly chopped, cocoa powder , for dusting3 hour 20 min, 5 ingredients
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Quick Chocolate Hazelnut Saucechocolate, good quality, pouring cream, frangelico and1 Morechocolate, good quality, pouring cream, frangelico, toasted hazelnuts, peeled, roughly chopped15 min, 4 ingredients
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Pour la France Chocolate Decadenceeggs, butter, dark semi-sweet chocolate, granulated sugar and5 Moreeggs, butter, dark semi-sweet chocolate, granulated sugar, all-purpose flour , unsifted, cream, fresh raspberries or 8 oz frozen raspberries, granulated sugar, grand marnier or 2 tsp chambord raspberry liquor1 hour , 9 ingredients
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Pour la France's Fudge Caramel Cake - Express Newslayers of chocolate cake, cashews , roasted, unsalted and7 Morelayers of chocolate cake, cashews , roasted, unsalted, heavy cream, semisweet chocolate, light corn syrup, brown sugar , firmly packed, butter, salt, heavy cream9 ingredients
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Wagashi Chocolate Sculpture (Jacques Torres)bittersweet chocolate , tempered, see how to temper choco... and7 Morebittersweet chocolate , tempered, see how to temper chocolate, method follows, how to temper chocolate, dessert circus , extraordinary desserts you can make at home by jacques torres, chocolate is tempered so that after it has been melted , it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). there are a variety of ways to temper., easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. be very careful not to overheat it. (the temperature of dark chocolate should be between 88 and 90 degrees f, slightly warmer than your bottom lip. it will retain its shape even when mostly melted. white and milk chocolates melt at a temperature approximately 2 degrees f less because of the amount of lactose they contain.) any remaining lumps will melt in the chocolate s residual heat. use an immersion blender or whisk to break up the lumps. usually, chocolate begins to set, or crystallize, along the side of the bowl. as it sets, mix those crystals into the melted chocolate to temper it. a glass bowl retains heat well and keeps the chocolate tempered longer., way to temper chocolate is called seeding. in this method, add small pieces of unmelted chocolate to melted chocolate. the amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. it is easiest to use an immersion blender for this, or a whisk., classic way to temper chocolate is called tabliering. two thirds of the melted chocolate is poured onto a marble or another cold work surface. the chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees f. at this stage, it is thick and begins to set. this tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. if the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. this is a lot of work, requires a lot of room, and makes a big mess., a simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. if the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.2 hour , 8 ingredients
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