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Black Forest Cake. A chocolate sponge cake soaked with simple syrup, filled and frosted with light sweetened whipped cream along with some juicy cherries and rich, dark chocolate shavings. Need I say more? This cake would win anyone with just one glance at it, but this recipe is the best one I have ever tried. The sponge cake has the perfect amount of bitterness that is balanced out by the simple syrup. And it is moist and juicy in every bite along with the freshness that the cherries lend to it. You NEED to make this cake right away. Happy Baking! :) Ingredients: For the Chocolate Sponge Cake: (6" round cake) *1/2 cup all-purpose flour (maida) (To buy online: https://goo.gl/TrJRbQ) *1/4 cup cocoa powder (To buy online: https://goo.gl/SDxonJ) *3/4 tsp baking powder (To buy online: https://goo.gl/bdRNQk) *a pinch of baking soda (To buy online: https://goo.gl/bKvGUP) *1/8 tsp salt (To buy online: https://goo.gl/47HCGb) *2 egg whites, (at room temperature) *75 g powdered sugar (To buy online: https://goo.gl/V3Qx56) *2 egg yolks *1 tsp vanilla extract (To buy online: https://goo.gl/ebu5hs) *6 tbsp oil (I used sunflower oil) (To buy online: https://goo.gl/BV7hwE) For the Simple Syrup: *1/3 cup sugar *1/3 cup water For the Whipped Cream: *1 1/4 cup whipping cream (I used Deluxe Non Dairy whipping cream) *1/3 cup powdered sugar Others: *1 cup dark chocolate shavings (To buy online: https://goo.gl/rFPSBX) *1/2 cup canned cherries (To buy online: https://goo.gl/pLE6iK) These are some links to the basic baking supply/tools I buy: *Baking/Parchment Paper: https://goo.gl/MsKxZX *Weighing Scale: https://goo.gl/RPr2ja *Muffin Liners: https://goo.gl/1l3f7g *Measuring Cups & Spoons: https://goo.gl/3gMDBU *Hand Mixer: https://goo.gl/vBnvyX *Baking Chocolate: https://goo.gl/Z0NDiA Follow me on instagram @kitchentimewithneha for delicious food clicks! If you make any of my recipes, then post them on instagram and tag me in them :) I would love to see your pictures and it would make me super happy :D Also you can follow me @neha_britto to stay updated with my life if you want to. It is my personal account. :) Do subscribe if you haven't already to stay updated with all my new yummy recipe videos! And if you have any questions or suggestions, you can leave them down in the comment section below and I will reply as soon as possible! :) Also note that any rude or mean comments will be deleted and/or reported by me without a response. Music Credits: Redwood Highway by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Artist: http://audionautix.com/
Gulab Jamun, the most loved south asian sweet. I haven’t seen a single south asian person in my life who wouldn’t love this melt in mouth dessert. these succulent little devils anyway makes everyone crave for more and more every time. Making gulab Jamun from scratch is not fuss free I would say, but it’s not that difficult either. If you are only willing to make a few, then its surely no big deal and it wont take a long time. The whole trick is to get the right consistency in the gulab jamun dough. If you get it right, then making these gulab jamuns is a cakewalk and you won’t ever feel like buying them from outside it's a milk-solid-based South Asian sweet ,similar to a dumpling, popular in Pakistan, India, Sri Lanka, Nepal and Bangladesh. In Nepal it is widely known as Lal-Mohan, served with or without yogurt. Here I have made Gulab Jamuns with the help of milk powder but traditionally its made with Khoya or Mawa. It gives almost the same result, sometimes even better since the consistency is even. INGREDIENTS:- Powdered milk 2 cups Butter 2 tbsp Baking powder 1 tsp All-purpose flour 2 tbsp Semolina 3 tbsp water 2 tbsp (at room temprature) Milk 6-8 tbs(approximately) oil for deep frying sugar 2 cups green cardamom 4-5 water 2- 3/4 cups lemon juice 2-3 tsp (approximately) pistachio for garnishing SOME IMPORTANT TIPS:- 1:-When making the dough, Make sure to add only a tsp of milk at a time until it comes together. You should be able to roll out smooth balls with your palms. If too dry or too wet, you will have difficulty rolling them out into balls and eventually into gulab jamuns. 2:-Fry dough balls on LOW heat. 3:- If you find lots of wrinkles on the surface of the dough balls, and seems hard to make them smooth , then you know that your dough is too tight. Add a few tsp. of milk to the dough, knead it again until smooth 4:-Don’t put gulab jamuns in the syrup immediately after frying. This will cause the gulab jamuns to lose their shape and become chewy. if you liked this video and want to see more easy recipes, please do SUBSCRIBE! Its FREE! إذا كنت تحب هذا الفيديووترغب في رؤية وصفات سهلة أكثر، يرجى الاشتراك! subscribe here https://www.youtube.com/channel/UC0PHD1n7dKXWs0eOZyKlCxw plus join us on our facebook page https://www.facebook.com/yummyyyyy1 dailymotion http://www.dailymotion.com/sza-240804 instagram https://www.instagram.com/yummyyy_y/ google+ https://plus.google.com/u/0/103290636290875613870/posts twitter https://twitter.com/409_farhan YUMMYYYYY! Recipes combinations to help you level up your cooking skills. Flavours from some of world's tastiest cuisines. Watch " Yummyyyy!" tips and techniques for quicker, easier and better cooking. We'll help you to become a pro cook... Eating is necessity but cooking is an art....food should be fun. music track 1:- Moments by Sappheiros https://soundcloud.com/sappheirosmusic Creative Commons — Attribution 3.0 Unported— CC BY 3.0 http://creativecommons.org/licenses/b... Music provided by Music for Creators https://youtu.be/haiMw3ve1lg music track 2: Music: Good Starts - Jingle Punks: https://youtu.be/NstTz8iyl-c
Strawberry and Chocolate Mirror Cake, made with a soft dark chocolate cake at the bottom, followed by a white chocolate mousse, a strawberry jelly insert and a dark chocolate mirror glaze. To print the recipe check the full recipe on my blog: http://www.homecookingadventure.com/recipes/strawberry-chocolate-mirror-cake Delicake cakeware pan - https://www.delicake.com.au/ Ingredients Makes about 12 servings Strawberry Jelly 10 oz (300g) fresh or frozen strawberries, cut into quarters 2 tbsp (30g) sugar 1/2 tbsp (5g) gelatin powder 2 tbsp (30ml) cold water Chocolate Cake 3/4 cup (100g) flour 1/4 cup (30g) cocoa powder 3/4 tsp (5g) baking soda 1/2 tsp (2g) salt 1 egg 1/2 cup (100g) sugar 1 tsp (5g) vanilla extract 3 tbsp (45g) oil 3.5 oz (100g) buttermilk 3.5 fl oz (100ml) boiling water White Chocolate Mousse 8 oz (230g) white chocolate, cut in small pieces 2/3 cup (160g) whipping cream 1 2/3 cup (400g) whipping cream (35% fat), chilled 2 tsp (7g) gelatin powder 3 tbsp (45 ml) cold water Chocolate Mirror Glaze 3.5 oz (100g) sweetened condensed milk 6 oz (175g) semisweet chocolate, cut in small pieces 3/4 cup (150g) sugar 3.5 fl oz (100ml) water 1 tbsp (10g) gelatin powder 1/4 cup (50ml) cold water 3 tbsp (25g) unsweetened cocoa powder 1. Prepare the strawberry jelly. In a small bowl place the gelatin and cold water and let swell for 5-10 minutes. 2. Meanwhile in a small saucepan place the strawberries and sugar and place over medium-low heat. Bring to a simmer, cook for about 5 minutes and remove from heat. Blend the mixture to make a smooth sauce. Pass through a strainer to remove the seeds. 3. Dissolve gelatin over very low heat and mix with the strawberry puree. 4. Line a 8 inch (20 cm) round pan with plastic wrap. 5. Pour the strawberry puree into the pan and freeze for at least 4 hours or even overnight. Cover with plastic wrap after the first hour. 6. Prepare the chocolate cake. Preheat oven to 350F (180C). Grease and line with parchment paper a 8 inch (20 cm) round cake pan. 7. In a large bowl whisk together the flour, cocoa powder, baking soda and salt. 8. In another bowl mix sugar with egg and oil until combined. Mix in buttermilk and vanilla extract. Incorporate flour mixture until well combined. Add hot water and mix to combine. The batter will have a runny consistency. 9. Pour the batter into the prepared pan. 10. Bake for about 30 minutes until a toothpick inserted into the center comes out clean or with few crumbs attached. 11. Let cool completely. 12. Prepare the white chocolate mousse. In a heat proof bowl add the white chocolate and 2/3 cup (160g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat until all the chocolate is melted. Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let the chocolate mixture cool completely at room temperature. 13. Whip the remaining 1 2/3 cup (400g) cold whipping cream until stiff peaks form. Add melted chocolate mixture and mix until well combined. 14. Assemble the cake. Line with parchment paper a 9 inch (23 cm) pan. You can use a springform pan or a cakeware pan like the one I have from Delicake. 15. Place the chocolate cake in the middle of the pan. Add half of the white chocolate mousse on top and fill the edges. Add the strawberry jelly in the middle on top of the mousse. Add the remaining half of white chocolate mousse and spread evenly. 16. Cover and place in the freezer overnight. 17. Prepare chocolate mirror glaze. In a small bowl place the gelatin and cold water and let swell for 5-10 minutes.Place the chocolate in a bowl and set aside. 18. Place water, sugar, condensed milk and cocoa powder in a saucepan. Bring it just to a boil and remove from heat. Stir in the bloomed gelatin until it is dissolved. 19. Pour the hot cocoa mixture over chocolate. Let sit for about 5 minutes until the chocolate is melted. Use an immersion blender and blend until smooth. Sieve the glaze and let it cool to 90-95F (32-35C) before pouring over the frozen cake. 20. Take the cake out of the freezer and use a hair dryer to defrost the edges. Remove the cake from the pan and place it over a rack or simply on a bowl placed over a parchment paper lined baking sheet to collect the excess. 21. Pour the glaze on top and edges of the cake. Use an offset spatula to remove the drips and decorate the bottom of the cake with grated chocolate. Transfer the cake to a serving platter and refrigerate for several hours to defrost the cake and set the glaze. Background music https://www.audionetwork.com/browse/m/track/on-cloud-nine_134487 https://www.audionetwork.com/browse/m/track/falling-fences_136516
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Like "Apé Amma" fan page. https://www.facebook.com/ApeAmmaFans/ චොකලට් කේක් පියවරෙන් පියවර Chocolate cake with buttercream frosting
I'm not saying, I don't enjoy the days that I'm not eating chocolate cake. But I do particularly like those days when I am eating chocolate cake ;)
Powdered Sugar 2 cups
All-purpose flour 1-3/4 cups
Cocoa powder 3/4 cup
baking powder 1-1/2 teaspoons
baking soda 1-1/2 teaspoons
salt 1 teaspoon
milk 1 cup
vegetable oil 1/2 cup
vanilla extract 2 teaspoons
boiling strong coffee 1 cup
ingredients for the Ganache
Dark Chocolate 600g
Heavy whipping Cream 700g
Vanilla extract 2 teaspoons
Method:-Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; With electric mixer beat on medium speed for 2 minutes. Stir in boiling coffee (batter will be thin). Pour batter into prepared pan.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans . Cool completely. Frost with DARK CHOCOLATE GANACHE.
(RickVanMan on YouTube)
search words: Rick Clarke: African Safari - Cinematic Production Music (Royalty-free)
The Royalty Free Music Domain
Music at the beginning of this video :-
This moment , Enchanting inspirational music .
by JONNY EASTON
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Recipes combinations to help you level up your cooking skills. Flavours from some of world's tastiest cuisines. Watch " Yummyyyy!" tips and techniques for quicker, easier and better cooking. We'll help you to become a pro cook...
Eating is necessity but cooking is an art....food should be fun.