@m0t1n_7: 一年前くらいのやつ上げてみる#08 #ljk #おすすめ #fyp

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Thursday 03 September 2026 10:05:43 GMT

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リョウ :

めちゃくちゃ可愛い💘💘

2026-09-03 10:18:21

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tmt :

昔も今もかわいい

2026-09-03 11:44:32

1

user :

文化祭楽しい？

2026-09-04 11:20:04

0

帰って来たチキンタツタ2 :

最後の文化祭&最後のイベント燃えて🔥燃えて🔥燃えつきよう完全燃焼🔥

2026-09-03 19:14:06

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#motivacional #desarrollopersonal #crecimientopersonal #paratii #fyp

#motivacional #desarrollopersonal #crecimientopersonal #paratii #fyp

$7 000 000 за ЭТУ сцену в «Маске»?! 😱

$7 000 000 за ЭТУ сцену в «Маске»?! 😱

Our love language? Chocolate. ♥️ This Flourless Chocolate Cake (topped with a silky coconut cream ganache) is dangerously good, gluten-free, and impossible to mess up. Save this for date night, dinner parties, or your next gathering. Scroll down for the full recipe! Cake Ingredients: 2 cups dark chocolate chunks (bars or chips, both work) ½ cup unsalted butter (can substitute dairy-free butter) ½ cup sugar 4 large eggs, separated ¾ cup cocoa powder Coconut Cream Ganache Ingredients: 1 cup chocolate chips ½ cup coconut milk (preferably canned and shaken) Instructions: Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper. Place the chocolate chunks in a heatproof bowl. Melt the butter in the microwave or in a small pot over low heat. Slowly pour the melted butter over the chocolate, whisking as you go. The heat from the butter should melt the chocolate. If needed, microwave in 15-second intervals (or place over a water bath) until smooth and fully combined. Whisk in the sugar until incorporated and slightly dissolved. Separate the eggs. Add the egg yolks to the chocolate mixture and whisk to combine. Whisk in the cocoa powder until smooth. In a separate bowl, whisk the egg whites until fluffy and softly aerated. Gently fold the egg whites into the chocolate batter until just combined. Avoid overmixing to keep the texture light. Pour the batter into the prepared pan and smooth the top. Bake for 20–25 minutes, until a thin crust forms on top and the center is set but still tender. Let cool for at least 10 minutes. Run a paring knife around the edges, invert the cake onto a plate, and remove the parchment paper. To make the coconut cream ganache, place the chocolate chips in a heatproof bowl. Warm the coconut milk over low heat until hot but not boiling. Slowly pour the warm coconut milk over the chocolate. Let sit for 1–2 minutes, then whisk until smooth and glossy. Spread the warm ganache over the cooled cake and allow it to set slightly before serving. Enjoy! #poosh #ValentinesDay #DessertRecipes #healthydessert #glutenfree

Our love language? Chocolate. ♥️ This Flourless Chocolate Cake (topped with a silky coconut cream ganache) is dangerously good, gluten-free, and impossible to mess up. Save this for date night, dinner parties, or your next gathering. Scroll down for the full recipe! Cake Ingredients: 2 cups dark chocolate chunks (bars or chips, both work) ½ cup unsalted butter (can substitute dairy-free butter) ½ cup sugar 4 large eggs, separated ¾ cup cocoa powder Coconut Cream Ganache Ingredients: 1 cup chocolate chips ½ cup coconut milk (preferably canned and shaken) Instructions: Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper. Place the chocolate chunks in a heatproof bowl. Melt the butter in the microwave or in a small pot over low heat. Slowly pour the melted butter over the chocolate, whisking as you go. The heat from the butter should melt the chocolate. If needed, microwave in 15-second intervals (or place over a water bath) until smooth and fully combined. Whisk in the sugar until incorporated and slightly dissolved. Separate the eggs. Add the egg yolks to the chocolate mixture and whisk to combine. Whisk in the cocoa powder until smooth. In a separate bowl, whisk the egg whites until fluffy and softly aerated. Gently fold the egg whites into the chocolate batter until just combined. Avoid overmixing to keep the texture light. Pour the batter into the prepared pan and smooth the top. Bake for 20–25 minutes, until a thin crust forms on top and the center is set but still tender. Let cool for at least 10 minutes. Run a paring knife around the edges, invert the cake onto a plate, and remove the parchment paper. To make the coconut cream ganache, place the chocolate chips in a heatproof bowl. Warm the coconut milk over low heat until hot but not boiling. Slowly pour the warm coconut milk over the chocolate. Let sit for 1–2 minutes, then whisk until smooth and glossy. Spread the warm ganache over the cooled cake and allow it to set slightly before serving. Enjoy! #poosh #ValentinesDay #DessertRecipes #healthydessert #glutenfree

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#monthlyhoroscope #horoscopes #guidanceintuitive #signs #universemessage

#monthlyhoroscope #horoscopes #guidanceintuitive #signs #universemessage

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