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Edd Kimber’s Recipe for Blackberry Star Anise Chocolate Cake | Pastry shop

The combination of blackberry and sweet and spicy star anise is a perfect pairing, a reminder of the boiled blackberry and licorice candy I loved as a child. Unsurprisingly, both flavors also work wonders when paired with chocolate. The cake for this recipe is a simple affair, and gives an extra depth of flavor with the addition of whole rye flour. Finally, it is filled with lightly whipped cream, giving the cake an almost black forest vibe.

Chocolate cake with blackberries and star anise

Preperation 40 minutes
to cook 1h20
Serves 12

For the blackberry and star anise jam
300g blackberries
3 tablespoons of lemon juice
2 stars anise
300g of golden powdered sugar

For the rye chocolate cake
65g unsalted butter, diced
75g dark chocolate (65-75% cocoa), coarsely chopped
120g plain flour
80 g of whole rye flour
cc of baking powder
1½ teaspoon of baking soda
½ teaspoon of fine sea salt
200g light brown sugar
35g cocoa powder
150 ml of strong, hot black coffee

170ml sour cream
1 large egg, plus 2 large
yellow

For the chocolate ganache icing
150 g unsalted butter
, diced
185g dark chocolate (65-75% cocoa)
2 tablespoons of golden syrup
150 ml double cream

Decorate
150 ml double cream
150g blackberries
, a third cut in half
Cocoa beans
Star anise
, for decoration (optional)

Sterilize a jar of jam before you begin. Place the fruit, lemon juice and star anise in a large saucepan over medium heat and cook, stirring constantly, for five to 10 minutes, until the fruit has broken down. Slowly pour in the sugar, then increase the heat and boil for five minutes, or until the jam reaches 104 ° C (that is, the temperature at which it will take on cooling; you can also use the crease test on a refrigerated plate). Pour into the jar, close and let cool.

Meanwhile, grease a 20 cm deep round cake tin and line the bottom with baking paper. In a double boiler or microwave, gently melt the butter and chocolate, then set aside. Sift the flours, baking powder and baking soda into a large bowl, add salt and brown sugar and whisk to combine. Put the cocoa powder in a carafe, pour in the coffee and whisk gently. Add sour cream, whole egg and egg yolks and whisk. Pour the coffee and chocolate mixes into the bowl of dry ingredients and whisk until smooth.

Pour into prepared pan and bake at 180C (160C fan) / 350F / gas 4 for 40-45 minutes, or until cake returns to its light shape. Remove, let cool in pan for 20 minutes, then unmold, transfer to a wire rack and let cool completely.

Meanwhile, melt the butter, chocolate and golden syrup in a large bowl in a double boiler or in the microwave. Stir in the cream, then refrigerate until thickened and spreadable.

Cut the cake horizontally into two layers. Whip the cream in soft peaks. Spread a little ganache on one of the layers of the cake and cover with cream, spreading it evenly. Place four tablespoons of jam and fold into the cream. Garnish with halved blackberries, then place the other half of the cake on top. Spread the remaining ganache over the top and sides of the cake, decorate with the rest of the blackberries and garnish with the cocoa nibs and star anise (the latter for decoration only, of course).


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Mom’s Chocolate Cake with Chocolate Frosting May Cure Aging |

I have more good things in my life than a man probably deserves. Somewhere at the top of the list is my mom’s chocolate pound cake with chocolate frosting. To receive one is to live a blessed life.

She bakes chocolate cake for most birthdays around our family complex. Mine was the most recent. Ultimately.

At some point in the early years of her marriage – that is, around the time of my birth or shortly before – mom cut two pound cake recipes from the Charlotte Observer. One is lemon. The other is chocolate.

Its lemon pound cake alone is legendary. They arrived with less frequency during her long teaching career. For about two decades, however, she’s kept a lemon pound cake on her table about 90 percent of the time.

It has been a slight issue for my waistline, especially since last year when the pandemic started. For those days when I have to work from home, I moved into my father’s old office at her house. He has developed a routine that involves me starting the work day with coffee and a piece of lemon cake.

“Don’t you want a piece of cake?” Mom will ask if I sit without it.

“Well, I’ve eaten a bowl of cereal before,” I might say.

I finally have the cake, always. I could even make a second slice as an appetizer before lunch.

Mom’s lemon pound cake is as reliable as the spring rain. She never does a bad one. But when they’re cool and still hot, everyone else looks good, too.

Every now and then I walk through the door to discover the distinct aroma of a freshly baked chocolate pound cake. “It’s for (insert name of brother or grandchild),” she will announce quickly. The birthday could be in a few days. She’ll put the cake in the freezer and thaw it the day she makes the frosting.

The icing.

I’m not sure where she got the recipe for her chocolate frosting, but when it comes out right – which is most of the time – it’s a magical, wonderful candy-box quality that I’ve never experienced elsewhere in my life.

Making the frosting can be a taxing experience, both for the maker and the frosting.

“You have to beat it and beat it and beat it,” says mom, “in order to get the right consistency.”

If the icing comes out hard instead of creamy, it’s a sure sign that the weather is awry. “I can’t get this icing to thicken,” Mom will say. “It must be the humidity.”

The frosting will also be good, but you can’t roll it into little fudge balls like my older sister and I used to do when we were kids.

Another thing we did as kids was lick the blender blades, spoon, and pan after the frosting was applied to the cake.

“What kind of cake do you want for your birthday?” Mom asked about a week in advance. She’s been asking me for most of my 60s, and the answer is always the same. Maybe she’s secretly hoping that I finally get some lemon and that she doesn’t have to spend an hour beating the frosting.

Big luck.

The day before my big day, she had just spread the icing when I walked in. She handed me the pot and the spoon – and I was still 10 years old.

Magic.

Contact Mark Rutledge at [email protected].


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Leeds Bakery charges £ 9 for a slice of ‘Bruce’ chocolate cake – but it’s so good customers don’t care

Some might say that shell out £ 9 for a slice of regular chocolate cake would be paying too much – but Bruce is far from your average cake.

Get Baked, a food delivery service in Leeds, has gone viral for its “huge, succulent and rich” chocolate cake.

Patrons have gone wild for the cake, which the take-out restaurant sells in individual slices, consisting of around 12 layers of delicious chocolate and sponge cake.

READ MORE: Gogglebox Lee Riley pays emotional tribute to mom ahead of new series and fans are aghast

The company has decided to drop the price for a slice of cake from £ 7 to £ 9 – and although they’ve increased the cost, customers really don’t care.

Explaining the reasons for the price increase, Get Baked said: “[Bruce]currently charges £ 7 per installment, and that’s just not enough for the requirements of its design.

“Is £ 7 already too much for a slice of pie? In my opinion absolutely not, in the opinion of others, probably.”

They then said that to create the magnificent cake, they use expensive chocolate, locally laid eggs, appropriate butter, cream from a local farm, and locally ground flour.

The company said if it “couldn’t make any money” it would all be pointless and would not last.

Get Baked added: “I hope those of you who were lucky enough to have enjoyed Bruce’s succulence will appreciate that £ 9 is fair.

“After having had the conversation with many of our regulars, they feel comfortable that the decision is right.

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“If you think it’s too expensive, don’t buy it!” “

And it was clear that customers had no qualms about raising prices.

In response, one fan wrote, “Anything up to ten dollars for me. He’s a big boy and worth paying. I’d rather you see a profit and empty my pocket then you lose profits. “

“For your average slice of pie, I wouldn’t pay £ 9… but Bruce is anything but average. Plus, I like that it’s all locally sourced,” said a second.

Meanwhile, another added: “I bet you’ll sell more for £ 9 a slice… people will want to know what it is, which will further fuel the Bruce hype.

“I want to try it more now that the price has gone up. I will order one.”

To learn more about Get Baked, click here:

For the latest Yorkshire Live email updates, Click here.


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Phase 1 Delivery: PJ Sea Park Cake Ta’im Steamed Moist Dark Chocolate Cake | Eat Drink

The almost black look of this moist and moist dark chocolate cake from Cake Ta’im is due to a special cocoa powder they use – Images by Lee Khang Yi

PETALING JAYA, Aug 3 – When a friend first spoke excitedly about Cake Ta’im’s dark chocolate cake, I was a little skeptical. Her homemade look with this almost black color made me think of charcoal powder. Apparently its color is due to a special cocoa powder that they use.

His raves and the help of another foodie friend made me rethink things. Sometimes it’s not so much the appearance of the cake as its taste that matters most.

An order was placed and I received my own Ta’im cake delivered to my home.

Yes it is very dark in color but when eaten fresh it has a nice soft crumb. Even my finicky mother approved of it. As she is a seasoned baker, this cake was deemed worthy with its light and fluffy crumb.

There was just the right balance of sweetness too. I also liked that there is no oily aftertaste in the mouth afterwards.

My friend explained to me that the texture of the cake changes once it is cooled so I gave him some time in the fridge. The next day I tried again.

This time I felt the cocoa flavors developed further. It tasted like a deeper chocolate. Eaten straight from the fridge, it tasted melting and incredibly indulgent. Just imagine it paired with a scoop of vanilla ice cream, what an ultimate treat that would be.

The cake also kept well in the refrigerator. What I have also found is that a slice is sufficiently rich and satisfying. It has become my daily teatime treat with a cup of coffee.

Your cake comes in an easy-to-store foil box with a lid, so keep it in the fridge to enjoy it cold and tender.
Your cake comes in an easy-to-store foil box with a lid, so keep it in the fridge to enjoy it cold and tender.

The cake is priced at RM30. You will get a loaf of 18 centimeters by 5 centimeters. Since it comes in an aluminum box with a lid, you can easily keep it in the fridge. If you want to get perfect slices, it easily comes out of the aluminum mold.

For the orders, mine was filled in two days. They also have an attractive delivery promotion where it’s only RM5, as long as you are within 15 kilometers of KLCC or 20 kilometers of PJ Sea Park. They also offer cake courier service in West Malaysia.

Currently, they have an offer valid until August 4, where purchasing two cakes for RM60 will qualify for free shipping.

Ta’im Cake, Sea Park, Petaling Jaya. You can WhatsApp 012-8961951 to place an order. Instagram: @caketaim



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Celebrate Mathilde’s 25th birthday with the iconic Bruce chocolate cake!

It’s been 25 years since the much-loved film Matilda graced our screens, so Juliette is here to help us recreate the incredibly wonderful chocolate cake from the famous scene, so we can all do like Bruce Bogtrotter and get stuck!

Mathilde chocolate cake

Makes a 23cm double layer cakeFor 8-10 people

Ingredients

Icing

450 g dark chocolate or finely chopped chocolate chips

330g double cream

120g salted butter

180 g icing sugar, sifted

Sponge

275g dark chocolate (70-72%)

275g salted butter

350 g of light brown Muscovado sugar4 medium eggs plus 2 yolks

2 teaspoons of vanilla extract or bean paste

125 ml sour cream

250g self-rising flour

50g cocoa powder


Method

1. Butter, melt and line two 23 cm round cake pans. Preheat the oven to 160 ° C hot air.

2. To make the ganache frosting, place the chocolate chips in a large heatproof bowl. Boil the cream and pour it over the chocolate chips, then place a large plate over the bowl, to lock in the heat. After a few minutes, use a wooden spoon to mix in one direction to bring the cream and chocolate together. Let cool.

3. To make the sponge cake, melt the chocolate, sugar and butter together in the microwave over medium heat, or in a double boiler, until everything is melted and smooth.

4. Whisk the eggs, vanilla and sour cream in a bowl.

5. Using a whisk or a fork, combine the flour and cocoa powder, making sure it is evenly distributed. Add the egg mixture to the chocolate mixture and mix well. Gently fold in the flour and cocoa mixture until blended.

6. Divide evenly into the lined cake pans and bake for about 20-25 minutes until just firm but there is still a bit of wobbling – don’t overbake, the secret absolute of a perfect chocolate cake is to bake it lightly (if you stick a knife inside there should still be some mixture sticking to it so it’s a bit hazy). Let cool in pan for 5 minutes before returning to a cooling rack and removing foil.

7. While the cake is cooling, melt the butter and let cool without setting.

8. Beat the icing sugar in the cooled ganache then add the melted butter and whisk.

9. To assemble the cake, the frosting should be set to a palatable consistency, not runny. If the cakes have a little bump from the rise, cut a little to level.

10. Place a cake on your plate or rack and spread it on a thick layer of frosting, then add the second layer of cake, with the smooth side that was at the bottom of the pan facing up. Stack the frosting and use a palette knife to spread the top and sides, you can give it a pretty rough finish – just make sure the whole cake is covered with a layer of fudge frosting. Eat before the Trunchbull grabs you!

adviceThis frosting can be made ahead and lasts up to 2 weeks at room temperature, and can be warmed gently for a few 10 second swings to bring it back to a spreadable consistency, so it’s something you can do if you want.


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Mom reveals how to make a chocolate cake with Aldi’s purchases

A creative mom twist on a cult Aldi The chocolate brand left people in awe of her pastry skills, as she transformed the humble cocoa treat into an extravagant display.

Sharing an image of her creation with the Aldi Mums Facebook group, the woman showed how she transformed Aldi’s Choceur chocolate into an intricate floral-like centerpiece on top of her cake.

“I made a cake for my daughter all Aldi,” she wrote next to the photo.

READ MORE: Aldi’s Choceur chocolate voted best by Australian consumers

The woman made the cake entirely with products from the Aldi supermarket. (Facebook)

“Her middle name is Rose so I thought it was appropriate.”

Mom made the rose “petals” from Choceur’s Milk Waves product, tying them in a neat circle to give the appearance of a blooming bud.

She topped it with strawberries in the center and an edge of colorful chocolate buttons.

READ MORE Aldi fans lose it because of a chocolate replica that is a fraction of the price of the branded version

Collecting over 1300 likes from her post, users celebrated the woman’s remarkable cake.

“I steal your idea so much,” shared one user.

“Very inventive and good too I bet,” said another.

Buyers Go Wild for Mommy's Worship Aldi Chocolate Cake Decorating Hack
Aldi Australia’s Choceur has been ranked as the country’s favorite chocolate brand in the past. (Facebook)

Aldi Australia’s Choceur chocolate was previously ranked country’s favorite in consumer survey for Canstar’s Most Satisfied Customer Award.

Considering value for money, packaging design and overall satisfaction, the budget supermarket block reigned supreme, having achieved five-star reviews in four of the five search categories.

The chocolate brand, which costs as little as $ 2.99, covers a range of velvety products, including milk and white chocolate, salty pretzels, coffee and cream, fruits and nuts, black almonds and milk chocolate filled with caramel.

Last year, the chocolate brand’s interpretation of the Kinder Bueno bar, ranked among Aldi’s coveted Product of the Year list.

Front of Aldi store in Melbourne
Chocolate sells for as low as $ 2.99 (ullstein bild via Getty Images)

Choceur’s Liviano Hazelnut Cream Bars have been described as “a crispy golden wafer, finely covered in European milk chocolate” with “a light and creamy filling”.

For a daily dose of 9Honey, sign up here to receive our best stories straight to your inbox

Five Guys will launch in Australia next week

Five Guys will launch in Australia next week


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Best Dark Chocolate Cake Recipe

Mike Garten

Calling all chocolate cake lovers. This decadent chocolatey bundt cake gets its rich color from dark cocoa powder (we like to use cocoa from the King Arthur Baking Company). To make this cake the perfect Halloween dessert, top it with green frosting and vibrant flowers for a festive touch.

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Yields:

20


portions

Total time:

1

time

20

minutes

2 1/3 ch.

all purpose flour

1/2 tsp.

unsweetened dark cocoa powder, or Dutch cocoa powder

1/2 tsp.

(1 stick) unsalted butter, melted

1/2 tsp.

vegetable or canola oil

1 1/2 tsp.

pure vanilla extract

1 ch.

icing sugar, sifted

Green food coloring, optional

This ingredient purchasing module is created and maintained by a third party, and imported on this page. You may be able to find more information about this and other similar content on their website.

  1. Heat oven to 350 ° F and spray 12-cup Bundt cake pan with non-stick cooking spray.
  2. In a large bowl, sift together the flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda and salt.
  3. In a second large bowl, using an electric mixer fitted with a whisk, whisk together the butter and oil. Add ice water and whisk until combined, about 1 min. Reduce mixer speed to low and add eggs, 1 at a time, stirring until incorporated. Combine 1/2 cup of sour cream and vanilla. With the mixer running, gradually add the flour mixture.
  4. Pour the batter into the prepared pan. Bake in preheated oven until toothpick inserted in center comes out clean, 40 to 45 min. Let cool on a rack for 10 min, then unmold and let cool completely.
  5. While the cake is cooling, add 1/2 cup of the remaining sour cream to a large bowl and whip the sifted icing sugar until completely smooth, then tint green if desired. Drizzle the top of the cake.

Did you make this recipe? Comments below!

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Chocolate cake wins highest prize at baked goods auction

The baked goods auction was held on Wednesday evening at the Logan County Fair. Over 80 items were sold, including cakes, pies, caramels, peanut crisps, fudge and turtles.

William Johnson was a happy young man because his Grand Champion chocolate cake reached the highest total of the night for $ 450. He was bought by his great-grandmother, Barbra Scherer.

Another Grand Champion (Angel Food) cake from Ann Wildermuth sold for $ 400 as three local businesses teamed up for the purchase. These were LeVan’s Body Shop, Frans Mowing and Turner Trailer Sales. These three also went together to buy Marley Young’s Reserve Grand Champion White Cake for $ 300.

Here are the rest of the results:

Cakes

Kylie Croston White Coat $ 40 at Steve Austin’s Auto Group

Ann Wildermuth White Diaper $ 50 at Jennings Farley & Seeley Funeral HomeKing Chase Davidson

Karen Wisse White Coat $ 50 at Ryland Eades

Young Karly Holtcamp decorated $ 80 at the Logan County Sheriff’s Office

Kaleb Hurley youth decorated $ 150 to Tim Arvin

Raina Young decorated $ 200 at Zimmerman Realty

Ashley Holtcamp Yellow Diaper $ 45 at Liberty National Bank

Ann Wildermuth Yellow Diaper $ 60 at LeVan’s Body Shop

Karen Wisse Yellow Diaper $ 100 Jennings Farley & Seeley Funeral Home

Karla Johnson Chiffon Diaper $ 30 at Liberty National Bank

Karen Wisse Muslin Layer $ 45 at Steve Austin’s Auto Group

Banana Layer Karen Wisse $ 125 at Steve Austin’s Auto Group

Heather Wright $ 60 Banana Layer at Liberty National Bank

Karla Johnson $ 100 Chocolate Layer at Liberty National Bank

Amy Armentrout Chocolate Layer $ 50 at Jennings Farley & Seeley Funeral Home

Kylie Croston Chocolate Layer $ 70 at Northside Animal Clinic

Young Marley Young Decorated $ 250 at LeVan’s Body Shop

Makayla Hurley Youth Decorated $ 100 at LeVan’s Body Shop

Ashley Holtkamp Carrot Cake $ 50 at Liberty National Bank

Karla Johnson Carrot Cake $ 70 at the Northside Animal Clinic

Karen Wisse Carrot Cake $ 50

Kylie Croston Coconut Cake $ 40

Karla Johnson Coconut Cake $ 25 at Zimmerman Realty

Karen Wisse Coconut Cake $ 25 at Royer Realty

Marley Young Youth Chocolate $ 225 at Royer Realty and Liberty National Bank

Alex Holtkamp Youth Chocolate $ 150 at Zimmerman Realty and Steve Austin’s Auto Group

Karla Johnson Angel Food $ 45 to Steve Austin’s Automotive Group

Karen Wisse berry $ 30 at Homecoming family restaurant

Karla Johnson Berry $ 25 at LeVan’s Body Shop

Ashley Holtkamp Bay $ 30 at Zimmerman Realty

Amy Armentrout Peanut Butter $ 100 at WPKO, 107.3 The Drive and 106.9 The Bull

Heather Wright Peanut Butter $ 60 at Shoffstall Funeral Home

William Johnson youth white 125 $

Debbie Dillon German Chocolate $ 50 at Royer Realty

Karen Wisse German Chocolate $ 40

Ashley Holtkamp German Chocolate $ 25 at Logan County Sheriff’s Office

William Johnson Youth Funfetti $ 75 at Zimmerman Realty, Liberty National Bank and Shoffstall Funeral Home

Karly Holtkamp funfetti for kids $ 50 at West Ohio Tool

Faking

Joan Skidmore Peanut Butter $ 35 at Shoffstall Funeral Home

Kylie Croston Peanut Butter $ 40 at Royer Realty

Terri Mees Peanut Butter $ 35 at Zimmerman Realty

Alex Holtkamp Youth $ 150 at West Ohio Tool

Jase Thompson Young $ 45 at Steve Austin’s Automotive Group

Karly Holtkamp $ 30 at LeVan’s Body Shop

peanut butter jar

Barbara Gonterman $ 45 at the Northside Animal Clinic

Terri Mees $ 25 to Steve Austin’s Automotive Group

Caramels

Green Anita $ 50

Karen Wisse $ 50 at Fran’s Mowing

Terri Mees $ 60 to Royer Realty and Steve Austin’s Automotive Group

Turtles

Anita Green $ 75 at Homecoming Family Restaurant

Karen Wisse $ 40

Buckeyes

Karly Holtkamp Youth $ 50 at West Ohio Tool

Alex Holtkamp Youth $ 175 at West Ohio Tool

Karen Wisse $ 70 at the Northside Animal Clinic

Hayli Ullom $ 60 at Blue Jacket Dairy

Terri Mees $ 45 National Liberty Bank

Apple dumpings

Barbara McKeen $ 50 at Tool West Ohio

Pies

Karen Wisse Pumpkin $ 35 at Shofftall Funeral Home

Pumpkin Beth Lantz $ 45 at Zimmerman Realty

Karla Johnson Pumpkin $ 25 at Zimmerman Realty

Beth Lantz Pecans $ 90 at Logan County Sheriff’s Office

Terri Mees pecans $ 50 at the Northside Animan Clinic

Kylie Croston Strawberry $ 50 at Blue Jacket Dairy

Apple Sam Johnson $ 50 at West Ohio Tool

Barb McKeen apple $ 45 at WPKO, 107.3 The Drive and 106.9 The Bull

Temple Cherry Mary $ 45 at the Northside Animal Clinic

Barb McKeen Cherry $ 55 at JW Hurley Trucking

Kylie Croston Cherry $ 50 at Steve Austin’s Automotive Group

Mixed Berries Ashley Holtkamp $ 35 at Homecoming Family Restaurant

Mary Temple Mixed Berries $ 35 at Logan County Sheriff’s Office

Mary Temple fishes $ 50 at West Ohio Tool

Ann Wildermuth fishes $ 70 at West Ohio Tool

Karmen Kirkpatrick Fishing $ 70

Terri Mees Rhubarb $ 100 at West Ohio Tool

Kylie Croston Rhubarb $ 50 at Homecoming Family Restaurant

Susan Weikert Rhubarb $ 50 at Northside Animal Clinic


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FitWaffle Kitchen Shares Three-Ingredient Recipe For Chocolate Cake Balls

Baker shares a chocolate cake ball recipe – and you can make your own with THREE ingredients

  • A pastry chef shared her remarkably simple recipe for chocolate fudge cake balls
  • It only requires three ingredients: chocolate, fudge frosting, and a pre-made cake mix.
  • Recipe, by ‘Instagram Famous’ Pastry Chef Eloise Head, Goes Viral Online
  • Mrs Head says anyone who loves chocolate fudge cake should try these










An “Instagram famous” pastry chef delighted fans by sharing her simple recipe for decadent chocolate cake balls made from just three ingredients.

Eloise Head, who became a social media sensation during the first Covid lockdown by posting dessert videos on her now viral food blog, FitWaffle Kitchen, make treats with chocolate, fudge frosting and a box of pre-made chocolate cake mix.

In a recent post on her popular Instagram account, which has 586,000 followers, London-based Ms Head said that anyone who loves chocolate fudge cake should try these mini cake balls.

Scroll down for video

Recipe video, which has garnered over 54,500 likes since uploading on July 4, has garnered widespread praise

The recipe could be a welcome distraction for the five million stranded Sydneysiders, who are set to continue well beyond Friday’s scheduled end date after a Covid trail infiltrates the city’s southwest. reached 21 new exhibition sites.

Premier Gladys Berejiklian revealed that the “vast majority” of the 112 new community transmissions in numbers announced on Monday occurred in the local government area of ​​Fairfield, 19 miles from the CBD.

Deputy Prime Minister John Barilaro admitted “we have lost control of the virus” and said tighter restrictions are likely, before dismissing the idea of ​​a nighttime curfew.

The recipe could be a welcome distraction for the five million stranded Sydneysiders, who are expected to continue well beyond Friday's scheduled end date

The recipe could be a welcome distraction for the five million stranded Sydneysiders, who are expected to continue well beyond Friday’s scheduled end date

Mrs Head rolls the mixture into bite-sized balls

Then freeze them for 20 minutes before dipping them in melted chocolate

Mrs Head rolls the mixture into bite-sized balls (left), freezes them for 20 minutes and then dips them in melted chocolate (right)

To make the simple cake balls, Mrs Head mixes a box of Betty Crocker ‘Devil’s Food’ Cake Mix with a jar of Betty Crocker Chocolate Frosting.

She rolls the mixture into bite-sized balls and freezes them for about 20 minutes so they’re easier to glaze.

Mrs. Head then melts 250 grams of milk chocolate and plunges the frozen balls into the liquid mixture.

Three Ingredient Recipe for Chocolate Fudge Cake Balls

Ingredients

1 chocolate cake box mix (plus ingredients listed on box)

150g chocolate icing

250g of milk or dark chocolate

Method

1. Mix a tin of Betty Crocker Devil’s Food Cake Mix with a jar of Betty Crocker Chocolate Fudge Frosting.

2. Roll the mixture into bite-sized balls and freeze them for about 20 minutes to make them easier to glaze.

3. Melt the milk chocolate and dip the frozen balls into the liquid mixture.

Source: FitWaffle Kitchen

The chocolate will set quickly, Ms. Head warned, so it’s important to go fast if you want to decorate them with sprinkles.

A recipe video, which has garnered more than 54,500 likes since it went live on July 4, has garnered widespread praise.

A woman tagged her friend and wrote, “Easy and delicious cakes for kids. (And when I say kids, I mean us).

“Cake balls, yes please!” Said another, while a third added, “Yum, they look delicious.”



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The Italian chocolate cake that speaks to everyone’s molten heart

The category is… chocolate cake.

It’s a universal cake that celebrates children’s birthdays, a glass of sweet sherry and Roald Dahl’s Mathilde. It’s safe to say everyone has a recipe and this go-to covers a few pantry staples and is usually made with cocoa and / or chocolate as a building block.

This is the base but there are a lot of iterations. Viennese sacher torte, consisting of a chocolate sponge sandwiched with apricot jam, Sweden’s favorite kladdkaka during the fika era, which literally translates to “sticky cake”, a dense beauty and deliberately undercooked , up to the Argentinian chocotorta, the no-bake dessert of chocolate cookies soaked in cocoa milk before being covered with dulce de leche and cream cheese filling … come back right now, I need a slice of cake to finish writing this.

The chocolate cake has certainly earned its Universal Passport and Tupperware royalties.

On a trip to Emilia Romagna in Italy many years ago, I remember scribbling a recipe on the back of a napkin. I had bought the torta tenerina, a sticky brownie song cake from this little bakery / cafe around the corner where I was staying. The thin, light and crispy outer shell encompasses a soft and rich center.

Back the next day for another, then on the third day there was a mutual smile and recognition that I was there to buy that exact chocolate torta in her window, except this time she would share the know-how with me. In the time it took to grab the cake, wrap it, and pay for it, she swept through the ingredients and the process and I remember leaving with a cake in one hand and a chocolate-stained napkin in it. other. He was reading, dark chocolate, eggs (separated), a little sugar and a little butter and only two tablespoons of flour. Bake for less than 30 minutes and I had strict instructions to be patient and not serve it hot.

It wasn’t until Silvia Colloca’s torta Montenegro landed on our SBS Food desk that I realized it was actually the same cake; torta tenerina is torta Montenegro. “I forgot how good it is [recipe] it’s because I never succeed, it’s my brother’s job, ”laughs Silvia. The origins of the cake are said to honor the wife of King Vittorio Emmanuel III, the soft and tender heart of Elena of Montenegro, her molten center. ‘A tender cake’ because the flour is just enough to bind it so that it remains soft in the middle.

While I certainly never imply parting with your beloved loved one, torta tenerina is worth making into your baking at home.

Cook it at home

Preheat your oven to 180 ° C.

In a bowl placed over a pot of simmering water, melt 200 g of dark chocolate (70%). Make sure the bowl does not touch the water, otherwise your chocolate will seize up and clump together (code to start over), making it “the only technical thing you need to know”, according to Silvia and She is not wrong. When your chocolate is melted, add 100g unsalted butter (or a vegetable or oil-based butter if you want to make this product dairy-free) and a pinch of salt. Stir until shiny, then set aside to cool completely.

Separate your 5 egg yolks from your whites in 2 medium-sized bowls. Whisk your whites with ⅓ cup of sugar until stiff peaks form. Whisk ⅓ cup of the sugar in your yolks until they turn white. Incorporate the cooled chocolate into the yolks mixture.

Stir in the beaten egg whites in three separate batches, making sure you don’t overwork and mix the air in the cake – you’ll be thankful for this “less is more” approach.

Sift two heaped tablespoons of flour, then stir a few times before pouring the dough into a 23 cm diameter cake mold. Bake for 25-30 minutes.

Make sure to cool it completely in the pan. Don’t worry if it runs lightly, you can fix it by covering it with fresh berries, cream and / or icing sugar.

Otherwise, a fun game is to cut a slice every time you get up from your desk and walk around the house. A proven method, all in the name of looking from me to you.

Do you like history? Follow the author here: Instagram @farahceljo.

But wait, there is more …



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