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@civilengineerpadmabrieg:

Engr.azgar Mahmud Saif (CE)
Engr.azgar Mahmud Saif (CE)
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Region: BD
Sunday 19 July 2026 23:25:05 GMT
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sheikh.ahmed.bijo
R❤️‍🩹 e N bijoy 💯👄🫦 :
আমি শুধু মেসির জন্য কান্না করেছি জার নাকি এটাই শেষ খেলা সে ভিতর থেকে ভেঙ্গে গিয়েছে কিন্তু প্রকাশ করেনি আপনারা যারা ব্রাজিল ফ্রেন্ড আছেন আমি জানি আপনারা এখন মেসিকে চোর বাটপার আর অন্য কিছু বলতে পারেন আপনাদের কাছে আমার একটাই অনুরোধ আপনারা দয়া করে কেউ আর্জেন্টিনা দলকে এবং কি মেসিকে খারাপ অংশ করি গালি দিবেন না আপনারা আমার এই অনুরোধ টা রাখেন...?🥺😭🙏❤️‍🩹
2026-07-20 10:31:59
0
sk.rasel2462
♥️ Rasel ♥️ :
এটাই বড় চোর😁
2026-07-20 02:45:14
0
koster.jibon9075
koster jibon :
😂😂😂😂😂
2026-07-20 07:58:47
0
raju.ahmmed.4
Raju ahmmed 4 :
😁😁😁
2026-07-20 00:36:48
0
sima26779
user04453121505 :
😭😭😭😭😭
2026-07-20 07:33:16
0
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The most delicious, gluten free chocolate cake! What you need: Fudge Cake 113 grams (1 stick) unsalted butter 195 grams semisweet chocolate chips 100 grams granulated sugar 50 grams brown sugar 1 tsp instant espresso powder pinch of fine sea salt 1 1/2 tsp vanilla extract 3 large eggs 35 grams Dutch-process cocoa (I use Ghirardelli’s dark cocoa powder) 2 tbsp hot coffee 1/3 cup cold heavy whipping cream Chocolate Ganache 85 grams semi sweet chocolate chips 55 grams heavy whipping cream What to do
 * 1. Preheat oven to 350 degrees. In a heatproof cup or bowl, melt chocolate chips and butter. Microwave is fine- cook for about 1 minute. Mix with rubber spatula. Let the mix cool for about 5 minutes. * 2. Place chocolate and butter into a mixing bowl, add sugars, salt, espresso, vanilla and eggs, mix quickly for about 1 minute. Add cocoa powder and hot coffee. Fold with a spatula. * 3. Using a handheld mixer, beat heavy whipping cream on high until you see soft peaks form. Then fold the cream into the chocolate batter. Mix gently and make sure the white streaks are completely mixed in. * 4. Pour mixture into a greased 8 inch pan lined with parchment paper and bake for about 30 minutes. The middle of the cake should jiggle, but edges should be set and puffed up. Let cool, then run a knife along the edges of the cake (*see note). Cover and chill for at least 4 hours. Overnight preferred! * 5. For the ganache: melt chocolate and heavy cream in a heatproof bowl in microwave. Cool for about 10-15 minutes. * 6. To remove the cake from pan, place a plate on top of the cake pan and flip the cake pan over. You might have to wiggle the pan, but because you used the knife around the edges, the cake should slip right out. Then use your hands and gently turn the cake back over onto a platter or plate. * 7. Pour ganache over cake, and smooth with a knife. Enjoy with powdered sugar and fruit! #chocolatelover #flourlesschocolatecake #fallbaking #glutenfree #halloween #cake #easydessert
The most delicious, gluten free chocolate cake! What you need: Fudge Cake 113 grams (1 stick) unsalted butter 195 grams semisweet chocolate chips 100 grams granulated sugar 50 grams brown sugar 1 tsp instant espresso powder pinch of fine sea salt 1 1/2 tsp vanilla extract 3 large eggs 35 grams Dutch-process cocoa (I use Ghirardelli’s dark cocoa powder) 2 tbsp hot coffee 1/3 cup cold heavy whipping cream Chocolate Ganache 85 grams semi sweet chocolate chips 55 grams heavy whipping cream What to do
 * 1. Preheat oven to 350 degrees. In a heatproof cup or bowl, melt chocolate chips and butter. Microwave is fine- cook for about 1 minute. Mix with rubber spatula. Let the mix cool for about 5 minutes. * 2. Place chocolate and butter into a mixing bowl, add sugars, salt, espresso, vanilla and eggs, mix quickly for about 1 minute. Add cocoa powder and hot coffee. Fold with a spatula. * 3. Using a handheld mixer, beat heavy whipping cream on high until you see soft peaks form. Then fold the cream into the chocolate batter. Mix gently and make sure the white streaks are completely mixed in. * 4. Pour mixture into a greased 8 inch pan lined with parchment paper and bake for about 30 minutes. The middle of the cake should jiggle, but edges should be set and puffed up. Let cool, then run a knife along the edges of the cake (*see note). Cover and chill for at least 4 hours. Overnight preferred! * 5. For the ganache: melt chocolate and heavy cream in a heatproof bowl in microwave. Cool for about 10-15 minutes. * 6. To remove the cake from pan, place a plate on top of the cake pan and flip the cake pan over. You might have to wiggle the pan, but because you used the knife around the edges, the cake should slip right out. Then use your hands and gently turn the cake back over onto a platter or plate. * 7. Pour ganache over cake, and smooth with a knife. Enjoy with powdered sugar and fruit! #chocolatelover #flourlesschocolatecake #fallbaking #glutenfree #halloween #cake #easydessert

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