No Bake Chocolate Cake Recipe. I don't know about you, but I didn't accomplish much today.
I slept in, halfheartedly ran a few errands, accumulated flowers wherever I went, and spent a good amount of time arranging poppies & peonies into a hodgepodge of mason jars and vases. Flowers aside, I dedicated ten minutes making this chocolate cake. It's the ultimate lazy chocolate dessert. And while I think of it as a no bake chocolate cake, you wouldn't be far off if you called it a slice-able truffle. If you have a some dark chocolate, cream, and something to infuse the cream with, you're in business.
This is the sort of thing I'll throw together if we're having friends over for dinner and I run out of steam on the dessert front. The choice of pan warrants a mention. Butter, to grease pan 8 ounces / 225 g 70% chocolate, well chopped 8 ounces / 225 g heavy cream 1/2 teaspoon allspice (optional) 2 teaspoons finely ground espresso (optional) 1/4 teaspoon fine grain salt cocoa powder, to serve Serves 12. Print Recipe. Homemade CREAMY Pudding Pops. Stately Sandwiches. Chocolate Ganache: Information, uses and recipes for Chocolate Ganache. Information, uses and recipes for Chocolate Ganache See Also: Tempering Chocolate | Origin, History & Uses of Chocolate | Chocolate Recipes | National Chocolate Week Jump to:- Ingredients Used | How to make Ganache | Ways to use Ganache | Hints & Tips What is Chocolate Ganache?
Chocolate Ganache is basically a mixture of chocolate and cream which, depending on how it is further treated, can be used as an icing/glaze, a light filling/frosting for cakes similar to a butter cream (butter icing) consistency, or as a firm truffle mixture suitable for filling tarts, rolling or shaping. It is widely used by professional chefs, particularly in the pastry kitchen, but don't let that put you off, as making chocolate ganache for any of the above purposes is very easy, although it helps to follow a few guidelines to ensure the end results are exactly what you want.
Ingredients for making Chocolate Ganache. Food Librarian. The library is a perfect place for the a one-night stand.
Well, perhaps a three week stand. And you can enjoy it even more with a renewal. Borrowing cookbooks from the library is a great way to give a new book a spin around the kitchen before any commitment. This happened with Donna Hay's Simple Essentials: Chocolate book.I got it at the library, fell in love with it, and after a few clicks on Amazon, it arrived at my door.Sweet. Donna Hay suggests a layer of jam, cream, and/or berries in the center of two 9" sponge cakes. I sliced some California strawberries. The only thing missing is a nice layer of whipped cream.
Drats. So, when you make this...include the layer of Nutella and add a layer of sweetened whipped cream. That would be dreamy. Nutella Recipes « World Nutella Day, February 5th. NUTELLA CAKE. Nutella Macarons. French macarons are thin, chewy, meringue cookies that are sandwiched together with some kind of filling.
The cookies should be light and chewy, with a very thin, crisp “crust” that gives way as soon as you bite down into it. The meringue has a lot of ground nuts – usually almonds – incorporated into it, which contributes a nice nutty taste and adds to the chewy finished texture by giving the cookies some substance. They’re very elegant to look at and are available at many, many bakeries in France. Here in the US, they’re a lot less common, but they’re relatively easy to make at home, although they are slightly more involved than baking up a regular batch of chocolate chip cookies. These are Nutella Macarons, made with ground hazelnuts and cocoa powder in the meringue cookie and smeared with a little bit of Nutella to sandwich them together.
Line 2-3 baking sheets with parchment paper. Once macarons are cool, sandwich them together with about 1 teaspoon of Nutella.