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@tranthinh_25: Cho mình xin 1 like 1 comment 1 lượt theo dõi để video mình lên xu hướng với ạ Em xin cảm ơn mọi người ạ #bikipsongao #giaitri #xuhuong #funfit

Anh trai gymer đàn đóm 💪🎸
Anh trai gymer đàn đóm 💪🎸
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Friday 11 September 2026 01:59:54 GMT
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trouvaille412_
HÀNH TRÌNH THÀNH COACH FUNFIT :
Anh PT nài cuốn quá 😳
2026-09-11 07:17:26
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thuy.rainbow
Thuỷ Rainbow Health Coach :
🤣🤣🤣
2026-09-11 05:47:26
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Chocolate Hazelnut Crunch Bundt Cake RECIPE-COOKING WITH BRIGHT EYES Ingredients Chocolate Cake - 2 cups all-purpose flour - 1¾ cups granulated sugar - ¾ cup unsweetened cocoa powder - 1½ tsp baking powder - 1½ tsp baking soda - ½ tsp salt - 2 large eggs - 1 cup buttermilk - ½ cup vegetable oil - 2 tsp vanilla extract - 1 cup hot coffee Hazelnut Chocolate Glaze - 1½ cups chocolate chips - ¾ cup heavy cream - ½ cup Nutella - ½ cup finely chopped roasted hazelnuts Method 1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan. 2. Whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt. 3. Add eggs, buttermilk, oil, and vanilla. Mix until smooth. 4. Slowly stir in the hot coffee until the batter is smooth. 5. Pour into the Bundt pan and bake for 45–55 minutes, or until a toothpick comes out clean. 6. Cool in the pan for 15 minutes, then turn onto a wire rack and cool completely. 7. Heat the heavy cream until hot. Pour over the chocolate chips and let sit for 2 minutes. 8. Stir until smooth, then mix in the Nutella. 9. Stir in the chopped roasted hazelnuts. 10. Pour the glossy chocolate-hazelnut glaze over the cake, letting it drip down the sides. 11. Sprinkle with extra hazelnuts and let the glaze set for 20–30 minutes. 12. Slice and serve.
Chocolate Hazelnut Crunch Bundt Cake RECIPE-COOKING WITH BRIGHT EYES Ingredients Chocolate Cake - 2 cups all-purpose flour - 1¾ cups granulated sugar - ¾ cup unsweetened cocoa powder - 1½ tsp baking powder - 1½ tsp baking soda - ½ tsp salt - 2 large eggs - 1 cup buttermilk - ½ cup vegetable oil - 2 tsp vanilla extract - 1 cup hot coffee Hazelnut Chocolate Glaze - 1½ cups chocolate chips - ¾ cup heavy cream - ½ cup Nutella - ½ cup finely chopped roasted hazelnuts Method 1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan. 2. Whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt. 3. Add eggs, buttermilk, oil, and vanilla. Mix until smooth. 4. Slowly stir in the hot coffee until the batter is smooth. 5. Pour into the Bundt pan and bake for 45–55 minutes, or until a toothpick comes out clean. 6. Cool in the pan for 15 minutes, then turn onto a wire rack and cool completely. 7. Heat the heavy cream until hot. Pour over the chocolate chips and let sit for 2 minutes. 8. Stir until smooth, then mix in the Nutella. 9. Stir in the chopped roasted hazelnuts. 10. Pour the glossy chocolate-hazelnut glaze over the cake, letting it drip down the sides. 11. Sprinkle with extra hazelnuts and let the glaze set for 20–30 minutes. 12. Slice and serve.

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