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CHOCOLATE FILLED CAKE Ingredients: ⁣250gr chocolate ⁣180gr butter⁣ 375gr sugar⁣ 3 eggs⁣ 200gr leavening flour⁣ 40gr bitter cocoa ⁣ 250cc hot water⁣ Filling: 100gr butter ⁣ 100gr dulce de leche (arequipe) ⁣100gr chocolate melted in a bain-marie⁣ 100gr whipped cream⁣ 2 tablespoons instant coffee café Bitter cocoa to sprinkle⁣ Preparation: ⁣ 1) Melt the chocolate with the butter in a double boiler (take care that the water does not touch the container so that the chocolate does not spoil), ⁣ ⁣ 2) Place in a bowl, add the sugar, the eggs one by one, the flour and the cocoa, add, little by little, always mixing and add the hot water. ⁣ ⁣ 3) Pour into a buttered pan and take to an oven with medium-low flame, the test to see if it is is to move it and keep it still. Or stick a toothpick and see that it comes out clean. Let cool and unmold. For the filling: 1) In a bowl mix all the ingredients, always gently until the cream is formed. ⁣ 2) You can cut the cake in half or in three layers as you...

Strawberry Scones The word “scone” originated from the Dutch and means “beautiful bread.” These little wedges of beautifully baked goodness are filled with juicy red strawberries and make a satisfying breakfast bite paired with a warm cup of coffee or tea. You can make the dough ahead and bake it in the morning for a special breakfast treat. It is very important to keep the butter cold when making the scones. This helps create little air pockets in the pastry to make it fluffy . MAKES 8 SCONES VEGETARIAN Prep Time : 10 MINUTES Cook Time : 15 MINUTES INGREDIENTS 2 large eggs 1 tablespoon plus ¼ cup whole milk, divided ¼ cup buttermilk (see cooking tip, following) 1 teaspoon vanilla extract 2 cups white whole-wheat flour, plus more for dusting ⅓ cup plus 1 tablespoon sugar, divided 2 teaspoons baking powder ¼ teaspoon salt 6 tablespoons cold grass-fed butter, cut into 1-inch pieces and kept chilled ⅔ cup chopped fresh or frozen strawberries DIRECTIONS 1. Preheat the oven to 375°F. Line a...

INGREDIENTS  125ml Cake flour 125ml cocoa powder 250ml Caster sugar 80ml melted butter 5 eggs Topping and Filling 225g plain cream cheese 125ml unsalted butter 60ml icing sugar 80ml double cream Fresh cherries Icing sugar for dusting 200g of glazed cherries, chopped 290g of Rhodes strawberry jam 225g plain chocolate Instructions Preheat the oven to 180 degrees Celsius.Grease your 8inch round baking tin. Put eggs and sugar in a large bowl and whisk until the mixture is thick. Sift together flour and cocoa to the egg mixture,fold in gently. Pour the mixture into the melted butter and divide the batter into two and bake for 30 to 40 minutes. Cut the cakes into half . For the filling: In a large bowl beat cream cheese and butter until soft and creamy. Add icing sugar then the double cream until well combined. In separate bowl mix the strawberry jam and the chopped cherries together . Spread the cream cheese frosting and top it with cherry topping,repeat layers . Use the remaining cream...

Ingredients 5 tbsp light rapeseed or sunflower oil, plus a little extra for greasing 300g self-raising flour 175g golden caster sugar 1 tsp baking powder 2 tbsp poppy seeds 200ml milk 1 large egg zest 2 blood orange, juice 2½ 140g granulated sugar Instructions  Heat oven to 200C/180C fan/gas 6 and lightly grease a 12-hole muffin tin. Mix together the flour, caster sugar, baking powder and poppy seeds in a large mixing bowl. In another bowl, whisk together the oil, milk, egg, and zest and juice from 1 of the oranges. Working very quickly, pour the wet ingredients into the dry and barely mix together with a fork – the mixture should be lumpy, so don’t overwork it. Spoon the mixture into the tins and bake for 10-12 mins until risen and browned. While the muffins are baking, mix the remaining zest with the granulated sugar in a small bowl. Have the remaining blood orange juice ready too. Leave the muffins to cool for 2 mins, then transfer to a wire rack. Again working quickly, pour the...

from mom 2 cups sugar 2 cubes butter 4 eggs, beaten 1 1/2 Tbsp vanilla 1/2 cup cocoa (I like the dutch cocoa from WinCo in bulk best!) 1 1/2 cups flour 1/2 cups nuts (optional) 6 oz mini chocolate chips 1/4 tsp baking powder 1/4 tsp salt (optional) This is a one bowl recipe and can be mixed just a spoon. A mixer will overmix the batter. In large mixing bowl, melt butter. Add cocoa. Add in sugar, beaten eggs, and vanilla. Mix well with spoon. Add in flour and baking powder. Stir until mixed well. Pour into greased/floured 9x13 inch pan. Sprinkle mini chocolate chips, if desired, over top. Bake for 25 minutes at 350. For marbled cheesecake brownies: Combine: 8 oz pkg cream cheese, 1 beaten egg, and 1/2 cup sugar. With mixer, blend ingredients. Drop by Tbsp into brownie batter (already in pan). It doesn't have to be pretty, just somewhat even. I like to use two big spoons. One to scoop up the cream cheese mixture and one to make a little well in the brownie batter. Just use the back o...

Best Ever Chewy Brownies Yield: 9 large or 16 small brownies Prep Time: 15 minutes Cook: 30 minutes The BEST Chewy Brownies are just as chewy as the boxed brownies but packed with way more chocolate flavor. One bowl recipe made in less than 1 hour! Continue reading for my best chewy tips, baking science tidbits, and the full printable recipe! Ingredients 1 1/4 cups (249 grams) granulated sugar 5 tablespoons (71 grams) unsalted butter 2 large eggs plus 1 egg yolk, cold 1 teaspoon vanilla extract 3/4 cup (75 grams) unsweetened cocoa powder 1/3 cup vegetable oil 1/2 cup (63 grams) all-purpose flour 1/8 teaspoon baking soda 1 tablespoon cornstarch 1/4 teaspoon salt 3/4 cup (128 grams) semisweet chocolate chips Directions Preheat the oven to 325°F. Line a 8 by 8-inch pan with foil and spray with nonstick cooking spray. In a microwave safe bowl, add the butter and sugar. Microwave for about 1 minute, or until the butter is melted. Whisk in the eggs, egg yolk, and vanilla. Stir in th...