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Luscious Chocolate Icing

Luscious Chocolate Icing


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Serve this icing spooned over cake or ice cream.

Ingredients

  • 2 tablespoons hot espresso or very strong coffee
  • 8 ounces semisweet or bittersweet chocolate (do not exceed 61% cacao), chopped

Recipe Preparation

  • Heat cream in a small heavy saucepan over medium heat until tiny bubbles form around the edges of pan. Stir in hot espresso. Place chopped chocolate in a medium bowl. Add hot cream mixture; let stand for 1 minute, then stir until icing is melted and smooth. DO AHEAD: Icing can be made 3 days ahead. Let cool completely at room temperature, then cover and chill. Rewarm icing slightly before using.

Recipe by Christopher Hirsheimer, Melissa Hamilton,

Nutritional Content

About 1 1/2 tablespoons contain: Calories (kcal) 150 Fat (g) 11 Saturated Fat (g) 7 Cholesterol (mg) 15 Carbohydrates (g) 14 Dietary Fiber (g) 2 Total Sugars (g) 12 Protein (g) 2 Sodium (mg) 15Reviews Section

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Lavender Frosting

The aroma alone is enough to convince me that this is one of the most unusual yet intriguing icing recipes I have tasted as of yet. It makes a very elegant icing for a wedding cake and looks lovely on a lemon or any flavor cupcake.

The essence of this beautiful and healthful herb speaks of love and harmony.


Luscious No Bake Chocolate Bars

Oh, my, this recipe for Luscious No Bake Chocolate Bars is heavenly! It is SO decadent, SO rich, yes, sinfully rich. It’s also SO spectacular that you will want to make it ALL the time! It has a wonderful chocolate-graham cracker-nuts-coconut crust. It’s topped with a luscious icing layer made with instant vanilla pudding mix. Then melted chocolate chips and butter are spread as the final topping. It is a sugar high and chocolate addiction waiting to happen–no kidding!

Our family has always loved these chocolate bars. Our Canadian friends refer to this recipe as Nanaimo Bars. They’re named after the city in British Columbia from where these delicious bars originated. My mom had an old cookbook compiled from teachers and parents of kids in the Bellevue, Washington, school system. They lived there in the mid-to late 1950s. That cookbook referred to these delicious bars, “Georgia Street Slices.”

My mom actually clipped this recipe from the Florida Today Newspaper back in the mid-1960s. At that time, the lady who submitted the recipe was named Sharon Haggerty. Mom always referred to these scrumptious treats as Sharon Haggerty Chocolate Bars. But I’m pretty sure Sharon Haggerty was not the originator of this fabulous recipe.

All I can say is that if you make this delicious chocolate bar you are in for a real treat. They are beyond spectacular! And the wonderful thing about them is you don’t have to bake them. You must keep them refrigerated as they will soften up too much if you leave them out.

I have had them last for a week or two in the refrigerator. (That is, if we haven’t gobbled them all down by then). I do recommend refrigerating or even freezing these bars before cutting. And you may want to cut them down into bite-sized pieces. Truly they are so sweet you can hardly eat more than a little at a time.

I made these a couple of weeks ago for a Ladies’ Craft Activity at our church. Anytime I’ve ever made this dessert, everyone just raves over these luscious treats. This is a sensational dessert to wow your office staff, your family and friends. It’s also terrific to serve just because you love chocolate. I can’t recommend this dessert highly enough.

Luscious No Bake Chocolate Bars are absolutely incredible. You will hardly be able to wait before putting another sumptuous bar in your mouth. This is one dessert you don’t want to miss. Get the recipe and be sure to make it as soon as you can!

Luscious No Bake Chocolate Bars are amazing.

Luscious No Bake Chocolate Bars are so drool worthy. I really recommend you cut them even smaller than these because they are so sweet.

If you take a tray of these scrumptious bars to your office, Christmas parties, or a tailgating party you will be the hit of the group.

Once you make these once, all your friends will ask you to make them every time you bring something!

Melt butter in saucepan over low heat. Add sugar and cocoa.

Add vanilla and beaten egg. You MUST beat the egg first , otherwise it can curdle and start cooking like soft boiled eggs!

Whisk over low heat until all the ingredients are melted and well combined.

Remove from heat . Add graham cracker crumbs, nuts, any kind will do. Add coconut.

Stir ingredients to combine.

Press into a 9吉″ greased baking dish. Toss in the refrigerator while you make the next layer.

Soften — don’t melt — butter. Add only two tablespoons vanilla pudding mix and milk.

Add powdered sugar.

Mix with an electric mixer to combine.

Remove dish from refrigerator and spread the icing layer over top of the graham cracker layer. It’s a very thin layer so do the best you can in making it cover the entire surface. Put back in the refrigerator to cool.

Melt chocolate chips and butter over low heat.

Whisk until smooth. Remove from heat and cool a few minutes.

Spread chocolate mixture carefully over top of the icing layer. Refrigerate or freeze for a few hours before cutting.

To serve: cut into bars.

Luscious No Bake Chocolate Bars are sinfully rich, decadent and heavenly.

This dessert is one of the most amazing desserts we’ve EVER eaten.


Recipe Summary

  • 1 cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature, plus more for pans and parchment
  • 1/2 cup plus 1 tablespoon best-quality cocoa powder, plus more for pans
  • 3/4 cup milk
  • 2 1/4 cups sifted cake flour (not self-rising)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups sugar
  • 2 teaspoons pure vanilla extract
  • 3 large eggs, lightly beaten
  • 1 recipe Whipped Ganache
  • 1 recipe Poured Ganache Glaze

Heat oven to 350 degrees. Arrange two racks in center of oven. Line bottoms of three 9-by-2-inch buttered cake pans with parchment butter again. Dust bottoms and sides with cocoa tap out excess. Sift cocoa into a medium bowl stir in 1/4 cup plus 2 tablespoons boiling water until smooth gradually whisk in milk. Set aside to cool.

Sift flour, baking soda, and salt into a bowl. Set aside. In an electric mixer fitted with the paddle attachment, cream butter on low until fluffy. Gradually beat in sugar, scraping down sides twice. Beat in vanilla.

Add eggs, a third at a time, beating after each addition. With mixer on low speed, alternate adding flour mixture and reserved cocoa mixture a little at a time, starting and ending with flour mixture. Divide batter evenly among prepared pans spread with an offset spatula until level.

Bake 20 to 25 minutes, rotating pans if necessary, until a cake tester inserted into the center of each cake comes out clean. Let cool in pans set on a wire rack, about 15 minutes. Remove the cakes from the pans, and return to rack to cool, tops up.

Trim cake layers until level. Place one layer of cake on a cardboard cake round. Spread about 1 1/4 cups whipped ganache on cake top with a second cake. Repeat. Spread remaining whipped ganache evenly over top and sides of cake to seal in crumbs and form a smooth surface. Chill until crumb coat is firm, about 30 minutes.

Place cake (still on the cardboard cake round) on a wire rack set in a baking pan. Pour enough ganache glaze over cake to fully coat, shaking pan gently to help spread ganache if necessary. Let sit for 15 to 20 minutes. The ganache in the baking pan may be strained through a fine sieve and added back into glaze. Pour remaining glaze over cake allow excess to drip off sides. If top is not smooth, gently shake pan, or run an offset spatula quickly over surface. Allow to set at least 30 minutes before serving.


Chocolate Layer Cake

This Chocolate cake with chocolate buttercream frosting is part of #chocolateparty 1st anniversary. Want to join our party? Here’s how :

How to participate in September’s Chocolate Party

1. Make your family’s favorite chocolate dessert and share it with us for a chance to win one of the 6 great prizes offered by our sponsors. You can also add recipes that have been previously shared on your blog. (5 recipes maximum)

If you do not have a blog, just email me roxana(at)roxanagreengirl(dot)com your recipe with your own photo (it can be a photo snapped with your phone, as long as it is your photo) and I will create a page with your recipe.

2. Once your recipe is published, add your link to the widget at the bottom of this post (the widget will be working September 2nd till September 30th) ( on October 1st, 6 winners will be chosen at random from all the recipes submitted)

3. To be eligible to win one of the amazing prizes** offered by our generous sponsors you must add the following in your post :

Bring your favorite chocolate dessert to Roxana’s home baking #chocolateparty and win amazing prizes from OXO, Calphalon, Keurig, Imperial Sugar, Honey Ridge Farmsand Land O Lakes® Butter

4. Help us spread the word on social media for a chance to win one $100 Visa gift card, offered by Roxana’s Home Baking. To enter the giveaway, use the widget on this page. New entries are added every day, so check often!

5. Add the party logo or this collage to your blog post or sidebar. Or both!

** Due to international shipping rates, all the prizes are open to US residents only.


Because of the heavy cream in the frosting, it’s best to store any leftover cake covered, in the refrigerator. It will stay nice and fresh for up to five days. But let’s be honest, cake for breakfast never hurt anybody so I’m not sure those leftovers will last that long anyway.

You can make this cake a number of different ways. But for a beautiful presentation, I love to slice the two rounds of cake into two pieces each so you end up with four layers of cake. The whipped cream cheese frosting is soft enough that it’s easy to spread between each layer. You can also freeze the cake layers to make it easier to get a nice thick layer of icing between each luscious chocolatey layer.


How to Make Chocolate Ganache

Heat heavy cream in a saucepan over medium high heat, and bring to a scalding temperature, which is 180ºF. If you don&rsquot have a thermometer, this is when the edges of the cream start to bubble, but it hasn&rsquot reached a full boil yet. Remove the cream from the heat and immediately pour onto the chocolate. Let sit for 2 minutes.

Stir the chocolate and cream together with a spoon until the two combine into a thick, luxurious chocolate ganache. It&rsquos now ready to be used for glazing cakes or dipping cookies.

I first heard someone say &ldquochocolate ganache&rdquo when I was a little girl, dining out with my family. The waiter was describing a chocolate cake and I remember him saying at the end that it was topped with a chocolate ganache. I thought, oooh, chocolate ganache! That sounds so fancy.

I mean, when there&rsquos chocolate ganache involved in a dessert, it&rsquos always mentioned. Because it will always make people swoon. Because it&rsquos chocolate ganache.

And then when I think about the fact that it&rsquos just chocolate and heavy cream, it makes me laugh. It&rsquos so simple! And such an easy way to elevate so many desserts.

Start with your chocolate. Here I&rsquom using a 60% cacao bittersweet chocolate, and I have it in disk form. I know from experience that these are small enough to melt fully from the heat of the cream we&rsquoll be adding in a minute, but if you have a block of chocolate, you will need to chop it up with a knife.

Heat heavy cream to a scalding temperature, then pour it all over the chocolate.

And by the way, a scalding temperature is about 180-190ºF. If you don&rsquot have a thermometer, this is when the cream has almost reached a boil, but not quite. It&rsquos when bubbles start forming on the sides of the pan.

Let the chocolate and cream sit for two minutes. If you stir too early, the chocolate might not melt fully.

Once the mixture has had a couple minutes, start stirring.

As you stir, the chocolate and cream will start to become one.

Until you get a luscious, thick chocolate ganache.

The chocolate ganache can now be used. You can dip cookies in it, or use it to glaze cakes, like I did for the Chocolate Swiss Roll Cake I posted here many months ago. Enjoy!


17 Boozy Cupcake Recipes

Cheers! The weekend is almost here, and one way to add some fun to your party plans is by doing some boozy baking! Add an extra shot of liquor to any of these cupcakes with these Shot Top Flavor Infusers . At least one of these recipes is sure to wet your whistle. Sorry kids…these cupcakes for adults only!


Keto-Friendly Chocolate Frosting

Adapted from our luscious Super-Simple Chocolate Frosting, this recipe proves it’s possible to reduce sugar without sacrificing bold chocolate flavor. Light, fluffy, and easy to spread, use this frosting to finish your next cake or batch of cupcakes – it’s sure to impress!

Ingredients

  • 3/4 cup + 2 tablespoons (74g) Dutch-process cocoa powder
  • 1/2 cup (85g) King Arthur Baking Sugar Alternative*
  • 1/2 teaspoon espresso powder, optional
  • 1/2 cup (113g) heavy cream
  • 8 tablespoons (113g) butter, softened
  • pinch of salt
  • 2/3 cup (75g) confectioners’ sugar
  • 1 teaspoon vanilla extract

Instructions

Sift the cocoa powder, baking sugar alternative, and espresso powder into a bowl.

Bring the cream to a simmer on the stove or in the microwave, then pour over the cocoa powder mixture.

Whisk slowly to combine the mixture won’t be smooth. Continue whisking for a minute the lumps will disappear as the sugar dissolves and the cocoa hydrates. Set aside to cool to room temperature.

Place the butter and salt into a large mixing bowl. Sift the confectioners’ sugar into the bowl and beat until smooth and fluffy, about 3 to 5 minutes. Beat in the vanilla.

Learn more

A guide to keto baking

With the mixer running on low speed, add the cocoa mixture a spoonful at a time until it’s all incorporated. Scrape the bowl, then beat at medium speed for another minute.

Use to frost the cake or cupcakes of your choice you’ll have enough for a single-layer cake or a dozen cupcakes.

Tips from our Bakers

This recipe was developed using King Arthur Baking Sugar Alternative. Using another sugar replacement or alternative, one with a different formulation, will yield different results. For best success, use the specific product called for: King Arthur Baking Sugar Alternative.


Watch the video: Ude Af Kontrol - Lækker Krop Grimt Fjæs (July 2022).


Comments:

  1. Evelake

    I'm ready to re-read the article again. Good material and written simply! That's what you need.

  2. Ka'im

    What excellent interlocutors :)



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