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@hayhay33003: #waist #chain #jewelry

hayhay
hayhay
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Thursday 03 September 2026 07:02:28 GMT
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toyotafan2001
Junior :
Normalize these and not piercings. Wayyyy better
2026-09-03 11:09:51
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The kinda dessert you want on the Christmas table…and I ain’t talking about the cake😏 Welcome back to “Single, but cooking like someone’s falling for me tonight.” Who’s hungry?👀 Chocolate caramel mousse cake Chocolate Cake (10-inch) • 380 g plain flour • 130 g cocoa powder • 3 tsp bicarbonate of soda • 1 tsp baking powder • 1 tsp salt • 400 g caster sugar • 300 g soft light brown sugar • 4 eggs • 240 ml oil • 360 ml buttermilk • 4 tsp vanilla • 360 ml hot coffee Caramel Mousse • 310g caster sugar • 95ml water • 310ml double cream, cold • 40g unsalted butter • 15g powdered gelatine • 3 tbsp cold water • Pinch of salt Method Chocolate Cake 1. Heat oven to 160°C fan. Line a 10-inch tin. 2. Mix all dry ingredients. 3. Mix all wet ingredients (except coffee). 4. Combine wet + dry. 5. Add the hot coffee and whisk smooth. 6. Pour into tin and bake 35-45 min. Cool completely. For the mousse: 1. Bloom gelatine in the cold water. 2. Cook sugar and water to a deep amber caramel. 3. Off the heat, whisk in 120ml cream, then return to low heat and stir smooth; add butter, salt, and gelatine. 4. Cool until just warm, then fold in the remaining cream whipped to soft peaks. 5. Pour onto cake base and refrigerate overnight to set. #fyp
The kinda dessert you want on the Christmas table…and I ain’t talking about the cake😏 Welcome back to “Single, but cooking like someone’s falling for me tonight.” Who’s hungry?👀 Chocolate caramel mousse cake Chocolate Cake (10-inch) • 380 g plain flour • 130 g cocoa powder • 3 tsp bicarbonate of soda • 1 tsp baking powder • 1 tsp salt • 400 g caster sugar • 300 g soft light brown sugar • 4 eggs • 240 ml oil • 360 ml buttermilk • 4 tsp vanilla • 360 ml hot coffee Caramel Mousse • 310g caster sugar • 95ml water • 310ml double cream, cold • 40g unsalted butter • 15g powdered gelatine • 3 tbsp cold water • Pinch of salt Method Chocolate Cake 1. Heat oven to 160°C fan. Line a 10-inch tin. 2. Mix all dry ingredients. 3. Mix all wet ingredients (except coffee). 4. Combine wet + dry. 5. Add the hot coffee and whisk smooth. 6. Pour into tin and bake 35-45 min. Cool completely. For the mousse: 1. Bloom gelatine in the cold water. 2. Cook sugar and water to a deep amber caramel. 3. Off the heat, whisk in 120ml cream, then return to low heat and stir smooth; add butter, salt, and gelatine. 4. Cool until just warm, then fold in the remaining cream whipped to soft peaks. 5. Pour onto cake base and refrigerate overnight to set. #fyp
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