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Chocolate almond cake

  Have you tried the combination of chocolate and almonds? Brings a cake that is fragrant and has a gentle bitterness to help you feel the truly impressive flavor 30gr cake flour 55gr almond powder 40gr whipping cream 35g melted unsalted butter 35g dark chocolate 12gr cocoa powder 150gr eggs 80g sugar 1gr salt 20g honey Baking temperature: 170 degrees Celsius, for 20-25 minutes. Mold 18x18cm Instruct:              Sift the cake flour and almond flour first              Boil in water bath: whipping cream, unsalted butter, chocolate and cocoa powder              Use another bowl: beat eggs with sugar, honey and salt.              Add the sifted flour to the eggs and fold evenly              Add the water bath mixture and fold evenly.              Finally, add a layer of dark chocolate and toasted pistachios

Chocolate Biscoff Cake



Moist and fluffy chocolate cake with a layer of cookie butter spread and topped with frosting. You don’t want to miss this recipe!! it is soo delicious and easy to make!

Chocolate Cake:
•150ml Milk (Unsweetened almond milk or any milk of your choice)
•15ml White Vinegar
•150g Granulated Sugar
•1tsp Vanilla Extract
•80ml Oil ( neutral oil)
•125g All Purpose Flour
•10g Corn Starch
•15g Cocoa Powder
•1/8tsp Baking Soda
•1tsp Baking Powder
•Pinch of Salt

Method:
-Preheat oven to 350F, line with a square 8 x 8 baking tin with baking paper. In a bowl combine warm milk and vinegar . Let it is sit for 5 min and then add oil, vanilla extract & granulated sugar. Stir with a whisk until sugar is dissolved.
-In a separate bowl combine all dry ingredients. Fold the dry ingredients into the liquid ingredients. Pour the cake batter into the prepared cake tin. Bake for roughly 20-25 min or until firm to touch. Let the cake cool in the pan for 20 - 30 minutes. Then use a straw or similar tool to make holes on the cake.

Biscoff or Cookie butter Layer:
•250g of Biscoff or Cookie Butter Spread, melted

-Scoop out the Biscoff spread in a heatproof bowl and melt it in the microwave. Pour the melted biscoff spread on the cake and spread it evenly. Place the cake in the refrigerator for 30 min or longer for the cookie butter to set.

Biscoff Butter Frosting:
•100g Butter ( vegan butter sticks or any other butter of your choice)
•100g Biscoff Spread, soft
•150g Powdered Sugar
•1tsp Vanilla Extract
•Pinch of Salt

Method:
-Beat butter and biscoff spread for 1min with an electric whisk or a paddle attachment at medium speed until it is soft & fluffy, then sift powdered sugar into the bowl and beat for 4-5 minutes or longer if needed. Add vanilla extract and salt and give it a mix. Spread the frosting on the cooled biscoff spread layer. Carefully re move the cake from the cake tin, portion and serve.

 

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