Tort trio de ciocolata reteta autentica pas cu pas. Tortul Trois Chocolats este de fapt o bavareza (bavarois) in 3 straturi: ciocolata amaruie, cu lapte si
This heavenly dessert combines layers of moist chocolate cake with luscious salted caramel filling, all draped in velvety chocolate ganache.
Layers and layers of crispy buttery phyllo and crunchy nuts contrast wonderfully with the creamiest cheesecake. The pie is doused in a simple syrup to hone in on that drippy sweet baklava goodness.
Nine Favorite Things: From spring baking recipes to Q&As, to links she's loving, to new style favorites for spring...Tieghan has you covered!
These Japanese soufflé pancakes are super fluffy, jiggly, and pillowy soft! They are a delight to have for breakfast, snack, or dessert and will wow any lucky guests you invite for brunch!
Layers of whipped cream, homemade toffee, sliced bananas and buttery biscuit crumbs, these are a delicious individual take on a classic banoffee pie.
I had always assumed fruit tarts were hard to make because they look so fancy, until I tried making one and learned that, actually, they’re about as simple as a homemade dessert can get. The
Karpatka, one of the most popular Polish cakes, has two layers of choux pastry sandwiched with a decadent vanilla cream filling. A dusting of powdered sugar on top helps the rustic pâte à choux resemble the snow-capped Carpathian Mountains in Poland.
Unsere festliche Knusper-Eierlikörtorte mit Verpoorten Original Eierlikör - schokoladig, knusprig, lecker ✅
Paris Brest is a giant donut cake made of light and crispy choux pastry, filled with hazelnut pastry cream and dusted with powdered sugar.
Living in the capital can be as exhilarating as it is exhausting and so to have somewhere to bolt, to simply be without those demanding distractions, is blissful. Add a few special ingredients, like the wealth of Kentish produce, its lush green, and some good friends, and you'll find a recipe for a beautiful afternoon. Do you have somewhere to forget your worries? I'm a positive believer in the power that food has to heal wounds, in its careful preparation, and the ceremony of sharing the fruits of your labour. For the ultimate comfort food, Nigella Lawson is always my woman - rich, buttery, decadent dishes that make you feel giddy, sick almost, with pleasure. Her coffee and walnut cake being no exception. I urge you to make it! for the sponge 50 grams walnut pieces 225 grams caster sugar 225 grams soft unsalted butter (plus some for greasing) 200 grams plain flour 4 teaspoons instant espresso powder 2 ½ teaspoons baking powder ½ teaspoon bicarbonate of soda 4 large eggs 1 - 2 tablespoons milk for the buttercream frosting 350 grams icing sugar 175 grams soft unsalted butter 2 ½ teaspoons instant espresso powder (dissolved in 1 tablespoon boiling water) approx. 10 walnut halves (to decorate) Method Preheat the oven to 180°C/gas mark 4/350°F. Butter two 20cm / 8inch sandwich tins and line the base of each with baking parchment. Put the walnut pieces and sugar into a food processor and blitz to a fine nutty powder. Add the 225g/2 sticks butter, flour, 4 teaspoons espresso powder, baking powder, bicarb and eggs and process to a smooth batter. Add the milk, pouring it down the funnel with the motor still running, or just pulsing, to loosen the cake mixture: it should be a soft, dropping consistency, so add more milk if you need to. (If you are making this by hand, bash the nuts to a rubbly powder with a rolling pin and mix with the dry ingredients; then cream the butter and sugar together, and beat in some dry ingredients and eggs alternately and, finally, the milk.) Divide the mixture between the 2 lined tins and bake in the oven for 25 minutes, or until the sponge has risen and feels springy to the touch. Cool the cakes in their tins on a wire rack for about 10 minutes, before turning them out onto the rack and peeling off the baking parchment. When the sponges are cool, you can make the buttercream. Pulse the icing sugar in the food processor until it is lump free, then add the butter and process to make a smooth icing. Dissolve the instant espresso powder in 1 tablespoon boiling water and add it while still hot to the processor, pulsing to blend into the buttercream. If you are doing this by hand, sieve the icing sugar and beat it into the butter with a wooden spoon. Then beat in the hot coffee liquid. Place 1 sponge upside down on your cake stand or serving plate. Spread with about half the icing; then place on it the second sponge, right side up (i.e. so the 2 flat sides of the sponges meet in the middle) and cover the top with the remaining icing in a ramshackle swirly pattern. This cake is all about old-fashioned, rustic charm, so don’t worry unduly: however the frosting goes on is fine. similarly, don’t fret about some buttercream oozing out around the middle: that’s what makes it look so inviting. Gently press the walnut halves into the top of the icing all around the edge of the circle about 1cm apart. And, finally, my own touch: a good glug of Wild Cherry Liqueur on ice to serve. I've no promises that you won't need to flop onto the sofa for a long while thereafter.
This delicious vegan tiramisu is packed with matcha flavor! With layers of vanilla cream and moist matcha sponge cake, this dessert is fresh, easy to make, and not too sweet!
This Lemon Pie features an almond cookie crust, a creamy and tangy lemon filling and caramelized lemons on top.
With layers of flaky puff pastry and homemade vanilla pastry cream, this creamy cool dessert is summer at its best.
Unsere festliche Knusper-Eierlikörtorte mit Verpoorten Original Eierlikör - schokoladig, knusprig, lecker ✅
W e turned 4 and I still cannot believe that. Years are flying by especially after Ian Vaava was born.I have no clue about day or date unl...
Step-by-step method for making Fig, apricot and pistachio Christmas cake yourself.
Recipe video above. This cake is rich, very chocolatey and super moist! It's based on a brownie / mud cake recipe - but with a bit of extra rise so it's not as dense and gooey. This recipe is easy and it's virtually foolproof - it is VERY forgiving! It's not very tall because it's so rich and it's a single layer cake.
Do you love nuts? This caramel nut tart recipe combines walnuts, pecans, and almonds, in a caramel filling, served in a buttery crust.
185 years ago in Vienna, a young man named Franz Sacher created this scrumptious dessert, the Sacher - Torte (a type of chocolate cake). He was an apprentice at the court of the Prince Klemens...
Wholesome gluten-free vegan rich indulgent cake with a simple decoration of chocolate leaves, figs and blackberries.
Gingerbread amaretto chocolate tart is a beautful dessert that will knock your guests' socks off. Fragrant gingerbread base contrasts beautifully with creamy chocolate and amaretto ganache. Can be GF too.
Cherries and almonds are an easy flavor combination; they’re botanically related, though distant cousins, and the perfume of almonds is a perfect complement to the tartness of sour cherries.
Pour tout vous dire cela faisait un petit moment que je voulais tester cet entremets et j'ai attendu d'avoir enfin mon cercle à vacherin pour me lancer! Cette idée d'entremets me vient de Maxime du blog Empreinte Sucrée, je n'ai pas réalisé entièrement...
This Filo Pastry dessert is inspired by a traditional Greek Fillo Pastry dessert, Soufra. It uses the same Fillo Pastry folding technique as the viral TikTok Phyllo crinkle cake. This is a great strawberry cheesecake recipe with a creative twist. It is a delicious cheesecake recipe that all cheeseca
Ottolenghi's Frozen Espresso Parfait recipe is the ultimate crowd-pleasing dessert that can be made ahead. With the rich creamy coffee parfait set between chocolate meringue bases, topped with crunchy praline and a caramel whisky sauce, how can we resist?
Your new favorite chocolate cake recipe is here: dark, fudgy and ultra-moist chocolate cake slathered with a dark chocolate fudge frosting that's ultra rich and not too sweet. The recipe as written will make one 8-inch two-layer cake; if you want to make a smaller 6-inch cake (as pictured), halve the recipe.
Okay, I’m just going to put it out there: I do not like fruit pies. The high fruit-to-crust ratio is just not my thing. Neither are the syrupy soft thick hunks of fruit. A crostata, on the other hand, I love. There is a perfect amount of crust with an even layer of fruit that […]
Les fêtes de fin d’année approchent, et les spécialités de Noël sont de retour ! Pour vous gâter, on vous offre la recette du vin chaud de Noël maison.
I spotted the first cherry blossoms today and the weather felt warmer than usual. It’s coming! Spring is coming. I felt like doing a happy dance. Meanwhile it occurred to me that I have this huge list of winter recipes to share and winter will be gone in a wink. This winter I tested out […]