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


These awesome budget cleaning tips are garanteed to save your time and money! Learn how to quickly clean microvawe using only water and vinegar, how to vacuum in order to find small jewelry items, deal with a clogged drain and many more super handy cleaninf hacks! :) ---------------------------------------------------------------------------------------- Our Social Media: Facebook: Instagram: Twitter: 5-Minute Crafts KIDS: The Bright Side of Youtube: ---------------------------------------------------------------------------------------- TIMESTAMPS: 1:10 Clean the shower 3:56 Wood floor cleaning 6:21 Magnet hooks For more videos and articles visit: Music: Redwood Highway by Audionautix is licensed under a Creative Commons Attribution license ( Artist: Lazy Day by Audionautix is licensed under a Creative Commons Attribution license ( Artist: Redwood Highway by Audionautix is licensed under a Creative Commons Attribution license ( Artist:

Chocolate Salted Caramel Tart Recipe

This chocolate salted caramel tart is absolutely amazing. A buttery almond crust, gooey salted caramel and bittersweet chocolate ganache, all garnished with salted crystals. Chocolaty, rich and buttery, a perfect treat for any occasion. Ingredients: Makes about 6-8 servings Almond Chocolate Sweet Pastry 1 1/4 cups (160g) flour 1/4 cup (30g) ground almonds 1/4 cup (30g) unsweetened cocoa powder 1/4 cup (50g) sugar 1/4 tsp salt 1 stick (110 g) cold unsalted butter, cut into small (1/2-inch) cubes 1 tsp vanilla extract 1 egg 1-2 tbsp ice water Caramel 1 1/2 cups (300 g) sugar 1/2 cup (100g) water 1/2 cup (120 g) heavy cream 5 tbsp (70 g) unsalted butter 1 tsp salt Chocolate Ganache 1/2 cup (120 g) heavy cream 4 oz (120g) bittersweet chocolate, chopped Garnish sea salt crystals Directions 1. Prepare the sweet pastry. In a large bowl mix flour with ground almonds, cocoa powder, sugar and salt. 2. Incorporate butter to the flour mixture, using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add the egg and vanilla extract and mix them in. Add water and incorporate into the dough. Wrap it with plastic, knead slowly to form a disc and refrigerate for at least 30 minutes or overnight. 3. On o floured surface or over the plastic wrap roll the dough to a circle with about 1 1/2 inches larger than your tart pan. Lift up the rolled dough and place it on a greased 9 inch tart pan. Remove the edges and refrigerate for 30 minutes before baking. 4. Prick the dough with a fork, line a parchment paper over the dough. Fill with dry beans, rice or pie weights. 5. Bake for 15 minutes in preheated 350 F (180C) oven. Remove the weights and the parchment paper. Return to oven for another 10 to 15 minutes. Allow to cool before removing from the tart pan. 6. Prepare the caramel. Place the sugar and water in a medium heavy bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel color. 7. Remove the pan from the heat and add the cream. It will bubble a little bit. 8. Cook for about 1 or 2 minutes stirring constantly with a wooden spoon until smooth. Remove from heat and add butter and salt. Stir well until smooth. 9. Let the caramel cool slightly and pour over the chocolate crust. Refrigerate for about 4-5 hours. 10. Prepare the chocolate ganache. Heat the cream in a small saucepan. When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit one minute, then stir until smooth. 11. Pour the chocolate ganache over the caramel. Spread it evenly and refrigerate for another 2-3 hours before serving. Sprinkle with sea salt flakes and serve. For the full recipe check my blog: Follow me: FACEBOOK: INSTAGRAM: PINTEREST: WEBSITE: GOOGLE+:

cookies and cream mousse (no bake cheese cake)- Rosie's Dessert Spot

in this tutorial, I will teach you how to to make a rich, gorgeous cream cheese based cookies and cream mousse. For more dessert inspiration and tutorial sneak peaks, visit me on: recipe: 650 grams crushed oreos (3/4 cup reserved for cream cheese mix) 3 - 4 tablespoons of butter 500 grams cream cheese 1 tsp vanilla extract 550ml whipping cream (1/2 cup reserved for decorating) 2 tablespoons caster sugar ganache: 150 grams dark chocolate 75 grams cream mini oreo cookies for decorating 20 grams white chocolate for writing with the less amount of cream you incorporate into the cream cheese and oreo mixture, the denser and harder the mousse will be. best served cold. to cut, use a sharp knife that has been sitting in hot water. dry the knife before cutting into the cake. Dip the knife in hot water before cutting the next slice. easy done :) thanks for watching! I will catch you guys next week. For business inquiries, please contact:

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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