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Chocolate Fresh Cherry Cake

Easy and so fluffy chocolate cherry cake. I used fresh cherries, you can also use frozen cherries or any other berries you want. I baked in two small pans, you can use 23 cm. (9 in.) spring form baking pan. Use eggs at room temperature. Sift dry ingredients before mix them to the cake batter. Preheat oven. Beat egg whites until foamy and mix them slowly with cake batter, use rubber spatula not hand mixer.   Preparation Time: 50 minutes.   Serves: 16  Energy: 228 kcal per serving.  Ingredients: - 3 qty. Egg At Room Temperature (Whites and yolks separated) - 150 gr. (5.5 oz.) Sugar - 200 ml. (6.5 fl. oz.) Milk At Room Temperature - 180 gr. (6.5 oz.) Olive Oil - 25 gr. (1 oz.) Cocoa Powder About 2 Tablespoons - 2 qty. Nutella Tablespoon - 220 gr. (8 oz.) Flour - 2 qty. Baking Powder Teaspoon - 0.5 qty. Salt Teaspoon One Pinch - 1 qty. Vanilla Extract Teaspoon - 200 gr. (7 oz.) Sour Cherry About One Cup  Directions: 1. Preheat oven to 180 C (355 F) a

Homemade Salted Caramel Pudding

Homemade salted caramel pudding with chocolate sauce.


Chocolate sauce is preferable, but you should try caramel pudding with chocolate flavor. You can serve with crunchy nut pieces or whipped cream. It makes 8, depending on the sizes of serving cups.


Be careful, while preparing caramel, don't walk away, it will burn very quickly and keep whisking until all caramel pieces melt before adding milk.


 Preparation Time: 40 minutes.
 Serves: 8
 Energy: 394 kcal per serving.

 Ingredients:
- 1000 ml. (33.5 fl. oz.) Milk
- 4 qty. Starch Tablespoon
- 150 gr. (5.5 oz.) Sugar
- 1 qty. Salt Teaspoon 1 or 2 pinch
- 1 qty. Vanilla Extract Teaspoon
- 1 qty. Egg Yolk
- 200 ml. (6.5 fl. oz.) Heavy Cream

Chocolate Sauce:
- 150 ml. (5 fl. oz.) Heavy Cream
- 100 gr. (3.5 oz.) Semi Sweet Chocolate Chips

Directions:
1. In a small bowl, whisk starch, egg yolk and 200 ml. (6.5 fl. oz.) milk until smooth.
2. Take a large pot, add sugar and let it melt over low heat. It takes about 5-7 minutes. When the color turns to brown, add heavy cream and whisk to combine. Add salt and continue to whisk until caramel becomes smooth.
3. Add remaining milk over caramel mixture slowly and whisk meantime.
4. Continue to mix until it boils.
5. Add starch mixture slowly and continue to whisk.
6. Add vanilla extract and stir until thickened to a light pudding consistency.
7. Turn off the heat and share the pudding into the jars.
8. Take a small sauce pan, heat, heavy cream to the boiling temperature (but do not boil). Remove from the heat and add chocolate. Whisk until all chocolate melts and get a smooth ganache. Share it over the pudding jars and let them cool to room temperature.
9. Chill at least 3 hours or overnight before serving. Enjoy!

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