No-Bake Chocolate Biscuit Cake Recipe

author Home Cooking Adventure   3 year ago

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Creamy Chocolate Pudding Recipe

If you like puddings and chocolate this creamy chocolate pudding is calling for you. It is the best of all puddings ever. So creamy and delicious, you will simply fall in love with it. The use of chocolate and cocoa powder makes this pudding very chocolaty, and flavorful. Give it a try, it is totally irresistible. Ingredients Makes 3-4 servings 2 cups (500 ml) whole milk 3 tbsp (40 ml) heavy cream 1.8 oz (50 g) dark chocolate, finely chopped 1 tbsp (10g) rice flour 2 tbsp (15g) cocoa powder 2 tbsp (20g) corn starch 1/4 tsp salt 1/2 tsp vanilla extract 1/2 cup (100g) sugar Directions 1. Combine sugar, cocoa, cornstarch, salt and rice flour in a medium saucepan. Gradually add milk and whisk until well combined. Place over medium heat. 2. Cook stirring constantly, until pudding is bubbling and thickens. Stir in the chopped chocolate and heavy cream. After the chocolate melted, turn off the heat, add vanilla and whisk until well blended. 3. Pour into dessert dishes. 4. Let cool at room temperature and then refrigerate until ready to serve. For the full recipe check my blog: Follow me: FACEBOOK: INSTAGRAM: PINTEREST: WEBSITE: GOOGLE+:

No bake Black Forest Cake | Black Forest Float | How to make Black Forest cake

No bake Black Forest Cake Here’s another frozen cake dessert that is easy and quick to do. No need to bake if you can froze it and have a refreshing dessert or snacks. Try this recipe, you’ll love it! PRICES OF INGREDIENTS ARE AT THE BOTTOM OF THIS PAGE Please subscribe to my channel Please don’t forget to like and share! Previous cooking video: "Royal Icing with Calamansi" Follow us on social media: Instagram: schannel21 Pinterest: Twitter: Black Forest Float Recipe Ingredients 2 pack (250ml) all-purpose cream, chilled overnight 1 pack (200g) Graham Chocolate (contains 20 pcs graham per pack) 1 big can (300ml) condensed milk (you can add less depends on how sweet you want it) 1 bottle (280g) maraschino cherries 3/4 cup grated chocolate (toppings for each layer) 1 cup chocolate shavings (final toppings) Procedure 1. In a bowl beat 2 pack all-purpose cream (chilled overnight) over high speed using a hand mixer until the cream doubled in volume. 2. Add condensed milk (you can add more or less depends on how sweet you want it). Beat again until the condensed milk is well combined into the cream. 3. Arrange graham chocolate in a deep container or baking dish. 4. Put one part of the cream on top of graham and spread evenly. 5. Put chopped cherries on top of cream. 6. Sprinkle some grated chocolate. 7. Repeat process until you achieved the desired number of layers. 8. Before putting the final toppings chill the float into the refrigerator for 45 minutes to 1 hour to slightly set the cream on top so the cherries won’t sink into the cream. 9. After the cream had slightly set, you can put the final toppings. 10. For the final toppings decorate top of cream with whole cherries and chocolate shavings. 11. Cover and chill in the ref overnight or Freeze it for 2-3 hours if you’re in a hurry to eat it. Enjoy! BLACK FOREST FLOAT PRICES OF INGREDIENTS 2 pack (250ml) all-purpose cream _______________________________________P43.50 x 2 = P87.00 1 pack (200g) Graham Chocolate (contains 20 pcs graham per pack)____________P41.50 1 big can (300ml) condensed milk _______________________________________P32.50 1 bottle (280g) maraschino cherries _____________________________________P119.50 1 Bar Dark Chocolate _________________________________________________P119.50 THIS VIDEO IS NOT SPONSORED Camera I am using is Canon Ixus 132 Editing software: Movie Maker Filmora 8.3.1 PLEASE WATCH MY OTHER COOKING VIDEOS: Patok Na Negosyo Recipes | Street Food Desserts And Sweet Recipes No Bake Desserts | Ice Box Cake Recipes Ice Candy Recipe Samalamig | Summer Drinks Toaster Oven Series Cooking Tutorial Bento Series Filipino Street Food DIY

Traditional Pot Mutton Biryani | Traditional cooking Lamb Biryani | Matka Biryani By Grandpa Kitchen

Check our campaign in Patreon page: For more details contact : facebook : ------------------------------------------------------------- Traditional Pot Mutton Biryani | Traditional way to cook Lamb Biryani | Matka Biryani By Grandpa Kitchen Traditional Pot Mutton Biryani | Traditional way to cook Lamb Biryani | Matka Biryani By Grandpa Kitchen

Late Night Snacks pt. 2

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No Bake Chocolate Biscuit Cake, many of us are familiar with it since childhood, in various shapes and forms. Chocolaty, rich dessert made with crushed biscuits, chocolate syrup and toasted nuts, hardly not to fall in love with it.

To print the recipe check the full recipe on my blog:

Makes about 10 servings

28 oz (800g) digestive biscuits, tea biscuits
1 cup (100g) nuts (walnuts, hazelnuts), toasted, slightly chopped

Chocolate Syrup
1 cup (200g) sugar
1/2 cup (60g) unsweetened cocoa powder
1 cup (240 ml) water
2/3 cup (150g) butter
1 tsp vanilla extract

Chocolate Ganache
1/2 cup (120 g) whipping cream (35% fat)
4 oz (120g) bittersweet chocolate, chopped

1. Break the biscuits (cookies) into small pieces into a large bowl.
2. Heat a non-stick pan over medium high heat and toast walnuts or hazelnuts for about 5 minutes, stirring frequently to toast evenly. Add toasted nuts over the biscuits.
3. Prepare the chocolate syrup. In a medium sauce pan add sugar and cocoa powder. Stir to combine and gradually add water, while stirring to combine well. Add the butter and place over medium heat. Bring to boil for about 7-8 minutes stirring constantly. Remove from heat and add vanilla extract. Set aside to cool slightly for about 10-15 minutes.
4. Pour the syrup over the biscuits and nuts and combine well using a large spatula or spoon.
5. Transfer the mixture into a 9 inch (23 cm) non-stick round cake ware (like the one I’ve used from Delicake) or use a 9 inch (23 cm) springform pan, bottom lined with parchment paper.
6. Press well using the back of the spoon or an offset spatula.
7. Cover and refrigerate for about 30 minutes to 1 hr before preparing the chocolate ganache.
8. Prepare Chocolate Ganache. Place cream into a small saucepan and heat until just begins to boil.
9. Pour hot cream over the chopped chocolate and let sit for 1 minute. Stir until smooth.
10. Pour ganache over the chocolate biscuit cake and refrigerate to set for about 3-4 hours or overnight before serving.
11. Decorate with toasted nuts if desired, cut into slices and serve.

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