@caankaited: #CapCut

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Tuesday 23 June 2026 17:07:29 GMT

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tan manit :

يالطيف 😳🤯

2026-07-09 20:26:47

1

عبدالمنعم ناجي :

2026-07-07 13:45:17

3

calla shuferi :

😂😂😂😂😂😂

2026-06-24 03:44:01

4

kathya :

N'importe quoi c'est quoi leurs projets

2026-06-25 21:36:24

7

user7149808281633 :

2026-06-27 03:46:12

10

𝓡𝓪𝔀𝓪𝓷 :

حجابي سر سعادتي

2026-07-08 20:16:19

10

Alio :

😳😳😳😳😳😳😳😳😁🥰??????+???0000000

2026-06-24 12:53:33

2

formateur 🇱🇺 :

2026-06-25 16:36:21

6

تعالروماناحزين :

حسيب،الله😞😞😞😞😞😞😞😩😩😩😵😵😵😭😭😭😨

2026-06-25 12:47:51

3

Jawabu Khamissi 🇧🇮 :

astarfirullah

2026-06-27 18:19:22

2

hajarsand🇱🇾👑 :

حشمه الحق شن هءا

2026-07-07 11:33:49

2

The sad bird🦅🇾🇪🇩🇪 :

ويش معنا هذي الحركه اريد افهم😳

2026-07-06 03:11:18

2

الاسم :

لالالالالالالالا لالالا لالالالالالالالا

2026-06-27 22:19:45

1

Amoudou Bariy :

2026-06-23 22:09:44

0

Adeshkey4 :

subhanallah

2026-06-27 09:29:38

1

Liliana Tognaccini :

2026-07-10 11:40:18

0

Fodie KEBE :

😳😳😳😳😳😳😳😳😳

2026-07-10 23:31:34

0

🇨🇬⚔️غريب 🛡️ ألديار⚔️🇨🇬 :

2026-07-11 17:58:06

0

siman Qurux👑🥀 :

هههههههههههه هههههههههههه هههههههههههه هههههههههههه هههههههههههه

2026-06-23 22:33:28

0

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Brown Butter Chocolate Lava Cakes with Chapman’s Vanilla Trilogy ice cream 🍫🧈 I’ve tested dozens of molten cake recipes, and these are the ones I keep coming back to… rich, gooey, and guaranteed to impress. You can also use muffin pans instead of ramekins! The three decadent moves that make these next-level… 👇 1️⃣ Brown Butter – Adds nutty, toffee-like depth that elevates the chocolate and makes the cakes unforgettable. 2️⃣ Molten Center – Baked just enough to hold shape but still melt like lava when you dig in. 3️⃣ Serve with the best vanilla ice cream you can find – which is why I use @Chapman’s Ice Cream Super Premium Plus Vanilla Trilogy. It’s Canadian-made and ridiculously creamy. Ingredients: -1/2 cup browned unsalted butter -6 ounces semi-sweet chocolate -2 large eggs, room temperature -2 large egg yolks, room temperature -1/4 cup granulated sugar -2 tablespoons all-purpose flour -1/4 tsp salt -Chapman’s Vanilla Trilogy, for topping For each ramekin: 1/2 tablespoon cacao powder + 1/2 tablespoon butter *makes 4 larger lava cakes or 6 small ones Instructions: 1. In a saucepan over medium heat, melt ½ cup + 1 tbsp of unsalted butter. (Yes, the extra tablespoon matters — some of it evaporates). Stir constantly: first it’ll melt, then foam, sizzle, and finally, turn a deep golden brown with a rich, nutty smell. The second it hits peak bronze (before it burns!), remove from heat and pour into a bowl. 2. Let your browned butter cool for about 1–2 minutes, then stir in your 6 oz of semi-sweet chocolate (chips or chunks are both cool here). Mix until it’s smooth, glossy, and looks like chocolate ganache’s hotter cousin. Place in the fridge for 5–10 minutes to let it cool down a little more while you prep the rest. 3. Butter and cacao powder are your best friends here. For each ramekin (or muffin well), rub in ½ tbsp of butter, then dust with ½ tbsp cacao powder, making sure to coat evenly. Tip: If using ramekins, set them on a baking sheet for easy oven transfer. 4. In a large bowl, aggressively whisk together: 2 eggs, 2 egg yolks (this is where the richness comes from) 5. Once combined and a bit frothy, add: ¼ cup sugar, 2 tbsp flour, ¼ tsp salt. Whisk until smooth. Then, slowly stream in the cooled chocolate-butter mix while whisking. Keep whisking until you’ve got a smooth, luscious batter. 6. Scoop or pour your batter into the prepared ramekins or muffin tin, filling each one about ¾ full. Bake at 425°F (220°C) for 10–12 minutes. You're aiming for a firm edge and a jiggly center. Don’t overthink it — it’s supposed to look slightly underbaked in the middle. 7. Let cool for 1 minute, then gently flip onto a plate (or serve in the ramekin if you’re going rustic). Top with a scoop of Chapman’s Super Premium Plus Vanilla Trilogy Ice Cream and dig in while the center is still molten and magical. #baking #lavacakes #chocolate #dessert #Recipe#homebaker #ad #ChapmansIceCream #Canada #BuyCanadian

Brown Butter Chocolate Lava Cakes with Chapman’s Vanilla Trilogy ice cream 🍫🧈 I’ve tested dozens of molten cake recipes, and these are the ones I keep coming back to… rich, gooey, and guaranteed to impress. You can also use muffin pans instead of ramekins! The three decadent moves that make these next-level… 👇 1️⃣ Brown Butter – Adds nutty, toffee-like depth that elevates the chocolate and makes the cakes unforgettable. 2️⃣ Molten Center – Baked just enough to hold shape but still melt like lava when you dig in. 3️⃣ Serve with the best vanilla ice cream you can find – which is why I use @Chapman’s Ice Cream Super Premium Plus Vanilla Trilogy. It’s Canadian-made and ridiculously creamy. Ingredients: -1/2 cup browned unsalted butter -6 ounces semi-sweet chocolate -2 large eggs, room temperature -2 large egg yolks, room temperature -1/4 cup granulated sugar -2 tablespoons all-purpose flour -1/4 tsp salt -Chapman’s Vanilla Trilogy, for topping For each ramekin: 1/2 tablespoon cacao powder + 1/2 tablespoon butter *makes 4 larger lava cakes or 6 small ones Instructions: 1. In a saucepan over medium heat, melt ½ cup + 1 tbsp of unsalted butter. (Yes, the extra tablespoon matters — some of it evaporates). Stir constantly: first it’ll melt, then foam, sizzle, and finally, turn a deep golden brown with a rich, nutty smell. The second it hits peak bronze (before it burns!), remove from heat and pour into a bowl. 2. Let your browned butter cool for about 1–2 minutes, then stir in your 6 oz of semi-sweet chocolate (chips or chunks are both cool here). Mix until it’s smooth, glossy, and looks like chocolate ganache’s hotter cousin. Place in the fridge for 5–10 minutes to let it cool down a little more while you prep the rest. 3. Butter and cacao powder are your best friends here. For each ramekin (or muffin well), rub in ½ tbsp of butter, then dust with ½ tbsp cacao powder, making sure to coat evenly. Tip: If using ramekins, set them on a baking sheet for easy oven transfer. 4. In a large bowl, aggressively whisk together: 2 eggs, 2 egg yolks (this is where the richness comes from) 5. Once combined and a bit frothy, add: ¼ cup sugar, 2 tbsp flour, ¼ tsp salt. Whisk until smooth. Then, slowly stream in the cooled chocolate-butter mix while whisking. Keep whisking until you’ve got a smooth, luscious batter. 6. Scoop or pour your batter into the prepared ramekins or muffin tin, filling each one about ¾ full. Bake at 425°F (220°C) for 10–12 minutes. You're aiming for a firm edge and a jiggly center. Don’t overthink it — it’s supposed to look slightly underbaked in the middle. 7. Let cool for 1 minute, then gently flip onto a plate (or serve in the ramekin if you’re going rustic). Top with a scoop of Chapman’s Super Premium Plus Vanilla Trilogy Ice Cream and dig in while the center is still molten and magical. #baking #lavacakes #chocolate #dessert #Recipe#homebaker #ad #ChapmansIceCream #Canada #BuyCanadian

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