chocolate and zucchini cake recipe here: http://apt2bbakingco.blogspot.com/2011/08/chocolate-and-zucchini-cake.html #Gourmetillo Loves..!!!

chocolate and zucchini cake recipe here: http://apt2bbakingco.blogspot.com/2011/08/chocolate-and-zucchini-cake.html #Gourmetillo Loves..!!!

2 ingredient chocolate mousse. Using very dark chocolate, this has only a small amount of sugar! Perfect.

two ingredient chocolate mousse

2 ingredient chocolate mousse. Using very dark chocolate, this has only a small amount of sugar! Perfect.

Crème Brûlêe in 5 minutes -- Whisk 125ml cream until stiff. Fold 250ml winkelvla cream (pre-made custard). Pour into ramekin dishes. Sprinkle 15 ml brown sugar on top. Use a blow torch and burn the sugar until caramelised. Let stand about 1 minute until the caramel has cooled and serve immediately.

Crème Brûlêe in 5 minutes -- Whisk 125ml cream until stiff. Fold 250ml winkelvla cream (pre-made custard). Pour into ramekin dishes. Sprinkle 15 ml brown sugar on top. Use a blow torch and burn the sugar until caramelised. Let stand about 1 minute until the caramel has cooled and serve immediately.

Salted-Caramel Six Layer Chocolate Cake recipe - If you don't own a candy thermometer, this cake offers a good excuse to buy one. It sounds a little nitpicky, but the caramel should reach exactly 238 degrees. (Any less and the cake layers won't hold together properly; any more and the caramel will turn hard.) Precision will also pay off with the chocolate frosting: It achieves its ideal spreading texture after standing for 30 minutes.

Salted-Caramel Six-Layer Chocolate Cake

Salted-Caramel Six Layer Chocolate Cake recipe - If you don't own a candy thermometer, this cake offers a good excuse to buy one. It sounds a little nitpicky, but the caramel should reach exactly 238 degrees. (Any less and the cake layers won't hold together properly; any more and the caramel will turn hard.) Precision will also pay off with the chocolate frosting: It achieves its ideal spreading texture after standing for 30 minutes.

La meilleure recette de Fondant au chocolat, ou plutôt, fondant au Toblerone (d'après Cyril Lignac)! L'essayer, c'est l'adopter! 4.6/5 (59 votes), 225 Commentaires. Ingrédients: 1 oeuf,  25 g de sucre,  20 g de farine,  50 g de beurre,  50 g de Toblerone,  20 g de chocolat noir,  10 g de beurre (pour beurrer les ramequins)

Fondant au chocolat, ou plutôt, fondant au Toblerone (d'après Cyril Lignac)

La meilleure recette de Fondant au chocolat, ou plutôt, fondant au Toblerone (d'après Cyril Lignac)! L'essayer, c'est l'adopter! 4.6/5 (59 votes), 225 Commentaires. Ingrédients: 1 oeuf, 25 g de sucre, 20 g de farine, 50 g de beurre, 50 g de Toblerone, 20 g de chocolat noir, 10 g de beurre (pour beurrer les ramequins)

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