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Sunday 17 September 2023 23:38:00 GMT
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Episode 15 | Teaching your next date how to cook. #dessertlover #datenight #forherpage Taste 8/10 Visuals 8/10 Notes: 1. The portion below was for a 26cm heart-shaped tart. I would highly recommend only making half the portion. It is very decadent. One slice is enough per person. I shared the remaining slices with my 12 girlfriends. 2. The cake does require a bit of preparation and time, but it is worth the shot if she's cute. 3. Check the whole recipe before proceeding. Equipment: 1. Baking tin with a removable clasp (not necessary). 2. Two piping bags plus desired tips (one for Nutella and one for whipped cream). Chocolate Tort: *Full recipe is below but I recommend doing a half portion unless you feeding the entire extended family of the future Misses* Part 1 - Biscuit Base - 230g biscuit finely crushed - 20g cacao powder - 110g melted butter - 20g sugar - pinch of salt Mix everything until well combined. Add a greased and prepared baking tin with a piece of parchment paper placed at the bottom. Move to Part 2. Part 2 - Filling - 330g sugar - 220g unsalted butter - 6 eggs - 200g melted dark & 100g melted milk chocolate (T = 300g) - 220g finely ground almond meal - 2tsp vanilla essence - Pinch of salt Preheat oven to 150°C/302°F. Cream butter and sugar until light and fluffy. Add one egg at a time and whisk to incorporate. Add melted chocolate and continue to whisk in. Add remaining ingredients and fold through. Pour into your prepared baking tin. Bake at 150°C/302°F for 50-60 min or via skewer test. Allow to cool fully and depending on your baking tin (removal clasp vs. no clasp) trim the top with a knife before proceeding to Part 3. Alterntively don't trim the top but cool cake anyways and go to Part 3. Part 3 - Topping - 150g melted dark chocolate - 200g warmed up/hot heavy cream - 120g icing sugar - 2.4g bloomed gelatin sheets Combine everything and whisk until well combined. If you have a stick blender give it a good blitz. Allow cooling slightly before pouring over the cake. Allow setting in the fridge. Garnish - 200g whipped cream - 250g fresh raspberries - Nutella for garnish - Raspberry jam for dressing (without seeds)
Episode 15 | Teaching your next date how to cook. #dessertlover #datenight #forherpage Taste 8/10 Visuals 8/10 Notes: 1. The portion below was for a 26cm heart-shaped tart. I would highly recommend only making half the portion. It is very decadent. One slice is enough per person. I shared the remaining slices with my 12 girlfriends. 2. The cake does require a bit of preparation and time, but it is worth the shot if she's cute. 3. Check the whole recipe before proceeding. Equipment: 1. Baking tin with a removable clasp (not necessary). 2. Two piping bags plus desired tips (one for Nutella and one for whipped cream). Chocolate Tort: *Full recipe is below but I recommend doing a half portion unless you feeding the entire extended family of the future Misses* Part 1 - Biscuit Base - 230g biscuit finely crushed - 20g cacao powder - 110g melted butter - 20g sugar - pinch of salt Mix everything until well combined. Add a greased and prepared baking tin with a piece of parchment paper placed at the bottom. Move to Part 2. Part 2 - Filling - 330g sugar - 220g unsalted butter - 6 eggs - 200g melted dark & 100g melted milk chocolate (T = 300g) - 220g finely ground almond meal - 2tsp vanilla essence - Pinch of salt Preheat oven to 150°C/302°F. Cream butter and sugar until light and fluffy. Add one egg at a time and whisk to incorporate. Add melted chocolate and continue to whisk in. Add remaining ingredients and fold through. Pour into your prepared baking tin. Bake at 150°C/302°F for 50-60 min or via skewer test. Allow to cool fully and depending on your baking tin (removal clasp vs. no clasp) trim the top with a knife before proceeding to Part 3. Alterntively don't trim the top but cool cake anyways and go to Part 3. Part 3 - Topping - 150g melted dark chocolate - 200g warmed up/hot heavy cream - 120g icing sugar - 2.4g bloomed gelatin sheets Combine everything and whisk until well combined. If you have a stick blender give it a good blitz. Allow cooling slightly before pouring over the cake. Allow setting in the fridge. Garnish - 200g whipped cream - 250g fresh raspberries - Nutella for garnish - Raspberry jam for dressing (without seeds)
Trump BLINDSIDED by What He FEARED MOST…Voters RISE UP
Trump BLINDSIDED by What He FEARED MOST…Voters RISE UP
La favorita de billie y de todo México verdaderamente ☝🏻🇲🇽
La favorita de billie y de todo México verdaderamente ☝🏻🇲🇽
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#CapCut #cuoi #xuhuong #thinhhanh #vui #haihuocvuinhon #cuoibebung #haihuoc #hai #haivl #xuhuong2023 #verifymetiktok #tiktokdieuky #gapnhaucuoituan #galacuoi
#شعب_الصيني_ماله_حل😂😂
#شعب_الصيني_ماله_حل😂😂
#LUFFY — | cant WAIT for thanksgiving | #ethincse #fyp #fy #editing #luffyonepiece #onepiece #luffyedit #onepieceedit #luffygear5 #gear5luffy #eggheadarc
#LUFFY — | cant WAIT for thanksgiving | #ethincse #fyp #fy #editing #luffyonepiece #onepiece #luffyedit #onepieceedit #luffygear5 #gear5luffy #eggheadarc

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