Ultimate Chocolate Crepe Cake

This is a definite must try for chocolate lovers! The crepe layers are infused with premium chocolate powder to give it a nice taste and contrast colour. The chocolate pastry cream topped with a layer of chocolate ganache, making it the ultimate chocolate crepe cake you will ever want to try.

This is an easy yet so tasty dessert for every chocolate lover!

PREP: 35 mins

YIELD: one 8″ round cake


Chocolate Crepe Batter

1 3/4 cups (210g) All-Purpose Flour

1 1/2 cups (340g) milk, at room temperature

8 tablespoons (113g) unsalted butter, melted

1/2 teaspoon salt

4 large eggs, at room temperature

1/4 cup (21g) unsweetened cocoa, Dutch-process or natural

Pastry Cream Filling

2 cups (510g) homemade Pastry Cream

3/4 cup (234g) chocolate hazelnut spread, such as Nutella


For the crepes

1. In a medium-sized bowl, whisk together the flour, salt and cocoa. If the cocoa has any lumps be sure to break them up or sift them out. Whisk in the eggs, milk and butter and continue to whisk until the mixture is smooth. Pour the batter through a strainer into a clean bowl, cover and set aside for 30 minutes.

2. Preheat your crepe pan according to the manufacturer’s instructions. Cook one or two crepes to test and adjust the dough with milk if it’s too thick. Cook the rest of the crepe, you’ll need about 18 to 20 for the cake.

3. Cool the crepes while you prepare the homemade Pastry Cream. You will need about 2 cups of cooled pastry cream.

To make hazelnut pastry cream: Warm the chocolate hazelnut cream in the microwave for 20 seconds or until it’s soft and almost pourable. Whip the warm mixture into the pastry cream and keep whisking until no lumps are left.

To αѕѕemble the cake:

Stack 3 crepes on a serving plate and spread with 2 tablespoons of hazelnut pastry cream. Continue to layer a single crepe and 2 tablespoons of filling until you are nearly out of crepes. For stability, occasionally layer two or three crepes instead of one single crepe.

End with a layer of 3 crepes. Wrap the cake well in plastic wrap, using a little pressure to keep the cake pressed down. Chill for at least 60 minutes, or up to overnight. Slice in wedges to serve.

Place 3 crepes on a plate and spread 2 tablespoons of hazelnut cake. Continue to layer a single crepe and 2 spoons of filling until you are almost finished. For stabilization, sometimes layer two or three layers of crepe instead of a single crepe. Finish the cake with a layer of 3 crepe. Wrap the cake in plastic wrap, using a little pressure to keep the cake pressed down.

Refrigerate for at least 60 minutes or maximum overnight.

Cut to taste.

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Delicious Crispy Tandoori Chicken

The best homemade oven-baked tandoori chicken recipe ever! This authentic Tandoori chicken is tender, moist, juicy and a zillion times better than índíαn buffets!

Serves: 6

Cooking Time: 35 mins


1 Kg Chicken legs de-skinned and trimmed fat, cut into serving pieces

300 grams Greek yogurt or hung curd

1 tablespoon Ginger garlic paste

2-3 teaspoons Kashmiri red chili powder

1 teaspoon Garam masala powder

1 teaspoon Cumin powder

2-3 teaspoon Kashmiri chili powder

1 tablespoon Lemon juice

1 tablespoon Salt

3/4 teaspoon Black Salt (Rock Salt)

1 cup mustard oil


1. Firstly, clean, wash and make cuts on the chicken using a sharp knife. This will help the marinade to penetrate well in the chicken

2. Then, in a bowl, mix all the ingredíєnts of a first marination.

3. Add chicken and mix it very well in the marinade, then, cover the bowl with a plastic cover and leave it for 45 minutes-1 hour under refrigeration.

4. In another bowl, add all the ingredíєnts from the second marinade and mix well.

5. After the first done marinade, transfer the chicken to the second marinade. Cover the bowl with a plastic sheet and keep in the refrigerator for 7-8 hours or overnight. Remove the chicken from the refrigerator 45 minutes before you plan to cook.

6. Bake on a charcoal stove (tandoor) or in the Oven or on a gas stove. Here I chose to do it by roasting in the oven. Preheat the oven to 220 degrees C. Remove chicken from marinade and place on baking tray or rack.


7. Broil the chicken for 25-30 minutes or until cooked. Tandoori Chicken is ready to serve. The sauce remaining on the tray after baking can be served along with chicken tandoori. I strongly advise not to discard it, but the choice is still all yours.

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Fancy Best Vegan Chocolate Cake

Are you looking to make a very easy eggless chocolate cake? This chocolate cake recipe is not just eggless but vegan too. Don’t worry hearing the word vegan, because it doesn’t call for any special ingred̾i̾e ̾nts or difficult process. This is the easiest cake you will ever bake whether egg free or otherwise.


Dry ingredients

2 cups (250 g) all-purpose flour

1½ cups (300 g) granulated sugar

1 cup (80 g) cocoa powder

2 tsp (10 g) baking powder

1½ tsp (7 g) baking soda

½ tsp salt

Wet ingredients

1 cup (240 mL) unsweetened applesauce

½ cup (120 mL) brewed espresso

½ cup (120 mL) refined coconut oil, melted

½ Tbsp (7 mL) pure vanilla extract


1 cup (224 g) vegan butter, softened

½ cup (40 g) cocoa powder

1 tsp (5 mL) pure vanilla extract

2 cups (200 g) powdered sugar

¼ cup (60 mL) unsweetened soy milk

¼ cup (60 mL) melted dairy-free dark chocolate


1 cup (240 mL) unsweetened soy milk

1 Tbsp (15 mL) wнιтe vinegar

Decoration ideas

chocolate shavings

fresh berries

fresh mint leaves

roasted hazelnuts


1. Lightly grease two 8-inch (20 cm) round cake pans with oil and line the bottom with cut-out round pieces of parchment paper the size of the base of the cake pans.

2. Preheat the oven to 350°F (180°C).

3. To a medium bowl, add the milk and vinegar, and mix. Set aside. You will see it starts to curdle, and by doing this we are creating vegan buttermilk.
4. Place a sieve over a large bowl, and sift all the dry ingred̾i̾e ̾nts through it. Mix together, and then create a shallow well in the middle.

5. Returning to the medium bowl, add all the remaining wet ingred̾i̾e ̾nts. Mix together with the buttermilk.

6. Add all the wet ingredients to the shallow well in dry ingred̾i̾e ̾nts and mix until everything is just combined, but make sure not to overmix.

7. Divide the cake batter between the two cake pans, which will be about 2¾ cups of the batter per pan.

8. Tap the pan gently on the counter several times to flatten the dough and remove air bubbles. Bake in the center rack of the preheated oven for 30 – 35 minutes or until a thin wooden skewer comes out clean.

9. Meanwhile, creating the frosting. Add butter, sift in cocoa powder and vanilla into a large bowl, mix with a hand mixer until smooth and creamy.

10. Then add the sifted powdered sugar and plant-based milk to the bowl, and mix again until the mixture blends well.

11. Once the melted chocolate has cooled a bit, put it in a bowl and gently fold it with a rubber spoon.

12. When your cake is done baking, let it cool for 10 minutes in the cake pan before switching to the wire rack to allow it to cool completely. Be patient with this, as a warm cake will make the mulch melt when applied.

13. If you want, you can flatten the gear with a serrated knife to create a flat surface for stacking.

14. Spread the butter with a spoon or knife and coat one of the cakes with thick cream.

15. Place the second cake on top and cover with excess frost.

16. Decorate the chocolate cake with the fruits of your choice and some mint leaves, and enjoy!


*Refined coconut oil is recommended as it doesn’t impart a coconut taste and scent. If you don’t mind the taste of coconut in your cake, unrefined coconut oil can also be used here. It is not recommended to substitute this for vegetable oil, however, as the hardening of coconut oil at room temperature helps retain the structure of the cake.

In place of butter, hard (not spreadable) margarine can be used instead.


Best if this is enjoyed immediately. The cake can be stored in the fridge for up to 3 days. But among friends and family, this cake won’t last very long!
The frosting can be made ahead of time and stored in an airtight container in the fridge for up to 3 days.

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Authentic Chocotorta recipe

A regular at most äŕġệńẗïńïäń celebrations and birthday parties, chocotorta is a simple no-bake dessert that can be prepared by even the most unsкιℓℓed cook, yet so delicious as if made by a professional. It is chocolate cake made with three äŕġệńẗïńïäń staple ingredíєnts: chocolate biscuits, dulce de leche, and cream cheese.

The cookies are softened in milk and layered with a combination of cream cheese and dulce de leche. The shapes of chocotorta can vary, while the biscuits can be soaked with chocolate milk, coffee, or even coffee liqueur.

Servings 12 slices


600g dulce de leche

600g cream cheese

750g chocolate cookies (3 layers)

250ml coffee, sweetened to taste


80g dark chocolate

40 ml heavy cream

20g unsalted butter


300g of dulce de leche and cream cheese (150g each)
chocolate shavings


1. Mix the dulce de leche and cream cheese with a mixer set on low speed for two minutes — preferably, leave the cream cheese at room temperature for at least 15 minutes before mixing, so it’s easier to mix.

2. Line a deep 20X20cm baking pan (the bottom and the sides) with parchment paper, leaving enough to overhang, for easier unmolding.

3. Start a̾s̾sembling the cake. Dip each cookie shortly in coffee, then place each on the pan’s bottom, creating a cookie layer, and then spread it with a thin layer of dulce de leche and cream cheese mixture.

4. Repeat this step five more times — you should end up with 6 cookie layers and five layers of dulce de leche and cream cheese mixture.

5. Refrigerate for a minimum of six hours.

6. Once ready to serve, take out the refrigerator, place a large tray on top of the pan and flip to put the cake over the said tray. Take out the parchment.

7. To decorate the cake, make 300g mixture of dulce de leche and cream cheese, then spread the top of the cake thinly with the above mixture. Save some of the mixture for decorating later.

8. Prepare the ganache by melting chocolate, heavy cream, and butter in a bain-marie.

9. Wait until the ganache reaches room temperature, then place in a piping bag and thread the ganache along the edges of the cake for a drip effect.

10. Put the remaining dulce de leche and cream cheese mixture in the piping bag, and the pipe swirls along the edge of the cake.

11. Finally, fill the center of the cake with chocolate shavings.

12. Refrigerate for minimum of six hours before serving.

To serve

You can also use extra dulce de leche to pipe on top of the Chocotorta. You can sift some cocoa powder on top, or top with chocolate curls, crushed meringue, or serve as is.

Pull both sides of the overhanging parchment paper up to lift the Chocotorta.

Transfer it to a plate.

Slice it with a knife into thin slices. The Chocotorta is very rich and delicious, and certainly an indulgent dessert.


Store it in the fridge for up to 4 days.

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Beautiful& Delicious Strawberry Chocolate Cake

Strawberry Chocolate Cake is like the best chocolate covered strawberries you’ve ever eaten!!! This is serious chocolate fix, plus the cake looks pretty darn impressive! But I’ll tell you a secret, this show-off cake is quite simple to make! If you are a true chocolate lover, you must try this Strawberry Chocolate Cake, too!


For the Cake:

2 cups granulated sugar

1 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa

1 cup whole milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 large eggs at room temperature

For the Frosting:

1 cup unsalted butter at room temperature

1 teaspoon vanilla extract

1 cup semi-sweet chocolate chips melted and cooled to room temperature

2 cups powdered sugar

For the Ganache:

3/4 cup semi-sweet chocolate chips or chopped chocolate

3/4 cup heavy cream


24 ounces strawberries


Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

In the bowl of a stand mixer, stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

While the cake is cool, make the frosting. In the bowl of vertical mixer beat butter on medium speed until cotton is light and fluffy, about 2-3 minutes. Gradually add the powdered sugar and mix well until smooth, about 3-4 minutes. Mix in vanilla. Pour in cooled melted chocolate and beat on medium speed until creamy and creamy coating. Set aside while you do ganache.

To make chocolate ganache, place chocolate in a medium bowl.

Heat cream in a small saucepan over medium heat until lather around the edges or you can heat it in a microwave. Pour cream over the chocolate crumbs. Let the mixture stand for 30 seconds, then stir until the chocolate is melted and a smooth layer of ganache is blended, about 1-2 minutes. Let the ganache cool for about 5 minutes. Stir again.

To assemble the cake, place a cake on a cake rack or serving plate. Spread the mulch on the bottom layer of the cake. You want a thick mist. Next, slice 1 cup of strawberries lengthwise and place them on top of the mantle. Carefully place the second cake on top of the strawberries and gently press down to help the cake stick.

Pour the chocolate ganache on top of the cake, letting it drip down the sides of the cake. Wait for the ganache to set, about 15 minutes. Remove the stalks of 10 lovely strawberries and place them on the top of the cake. Gently press them against the ganache so they stand up. Cut into slices and serve!

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How To Make Malai Kofta at Home

Thinking about how to make Malai Kofta curry at home?

Malai Kofta is one of my most favourite ̾i̾n̾d̾i̾an dishes and that is precisely why I have spent so long perfecting this easy Malai Kofta recipe.

Try this easy Malai Kofta recipe at home with step by step post.

Ingreďïệnts of Malai Kofta

100 gm paneer

1 dash sugar

1 teaspoon corn flour

1/2 teaspoon green cardamom

5 gm almonds

1 dash turmeric

1 cup cashew nut paste

1/2 teaspoon sugar

1 dash wḧïẗe pepper powder

1 teaspoon all purpose flour

5 gm cashews

salt as required

2 tablespoon fresh cream

40 gm khoya

5 gm raisins

200 ml refined oil

1 teaspoon butter

1 teaspoon green cardamom

1 teaspoon chili oil

1 cup onion

For Filling

50 gm paneer


Step 1 Knead the dough for kofta

To prepare this amazing Malai Kofta recipe, take a bowl and mix khoya (keep aside 1 tsp), paneer, green cardamom powder and sugar. In this mixture, add cornflour, all-purpose flour and knead a dough.

Step 2 Prepare the koftas

Take a small bowl and mix with paneer, cashew nuts, raisins and almonds together with turmeric. Mix well and divide into two parts. Divide the dough into two parts and stuff one part of the ball in the amount of half a roll and press to cover any exposed parts and form a ball again. Roll into a cylinder for kofta. Repeat with the other one. Cover these koftas in a little dry flour.

Step 3 Deep fry the koftas

Then take a pan and heat oil in it. To make this dish even more delicious, replace regular refined oil with some ghee. Heat it over a medium flame. Once the oil is sufficiently hot, carefully place the koftas in the oil and deep fry them. Once slightly golden in hue, transfer them on tissue papers to drain the excess oil. Once done, add 1 cup of chopped onions to the same pan and deep fry them till they are brown. This will turn into 1/2 cup brown onion. Grind them to a fine paste.

Step 4 Prepare the gravy and add the koftas

Place the pan over medium heat and add the cashews together with the brown onion powder. Stir fry for a minute and add the remaining butter, sugar, cardamom powder, salt and rest. Simmer and add chili oil with whipped cream. Stir well and cook for 2 minutes. Add the fried koftas and simmer for 2-3 minutes. Once done, turn off the flame.

Step 5 Decorate and serve

Garnish with whipped cream, chili oil and serve! Try this delicious recipe, rate it and let us know how it turned out.

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Grilled Octopus For A Mouth-Watering Meal Idea

This Grilled Octopus recipe is the most foolproof way to get tender, flavorful octopus. Finish it off on a hot grill or skillet to get the most perfect char on the outside.

I learned how to make grilled octopus many years ago.It’s now one of my favorite seafood dishes and I prepare it often at home.

The most simple, surefire way to get octopus every time?


2 Pound Octopus

1 to 2 Wine Corks

1 Cup White Wine

1 Lemon, Halved

Extra Virgin Olive Oil

2 Cloves of Garlic, Minced

4 Tablespoons Olive Oil

Fresh Chopped Parsley

Sea Salt & Cracked Black Pepper


In a saucepan large enough to hold the octopus, add one half of the lemon, a wine cork, and the cup of white wine.

Add enough water to cover the octopus and cover with a lid.

Heat on a stove burner on high, and once boiling reduce the heat to a slow boil.

Cook under the octopus is tender when pierced with a fork.

Shut off the heat and allow the octopus to cool in the cooking water to room temperature.

Remove the tentacles from the head and if you want, cut the head into pieces as well.

Drizzle the octopus pieces with a little olive oil and mix to lightly cover.

Heat up the grill or broiler, and cook until the edges begin to brown and crisp.

Drizzle on a little more olive oil, squeeze the remaining lemon on top, and sprinkle with chopped parsley and minced garlic.

Season with salt and pepper and serve.

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Mint Chocolate Cake Recipe

Mint and chocolate. One of my all-time favourite flavour combinations. If you love it as much as I do, you’re gonna love today’s recipe. How does a Mint Chocolate Chip Layer Cake sound to you?


2 large eggs, room temperature

1-1/2 cups water

1 cup canola oil

2-1/2 cups sugar

2 cups all-purpose flour

1 cup sour cream

3/4 cup baking cocoa

2 teaspoons baking soda

2 tablespoons wḧïẗe vinegar

1 teaspoon vanilla extract

1 teaspoon salt


1/2 cup half-and-half cream

2 tablespoons light corn syrup

8 ounces semisweet chocolate, coarsely chopped

Additional mint Andes canďïệs, chopped, optional


1 package (8 ounces) cream cheese, softened

1/2 cup butter, softened

2 to 3 drops green food coloring

5 cups confectioners’ sugar

3/4 teaspoon mint extract

24 mint Andes canďïệs, chopped


1. Preheat oven to 350°. Line bottom of 3 greased 8-in. round baking pans with parchment; grease paper.

2. In a large bowl, beat eggs, water, oil, sour cream, vinegar, and vanilla until well blended. In another bowl, whisk sugar, flour, cocoa, baking soda and salt; gradually beat into egg mixture.

3. Transfer to the prepared pan. Bake until a toothpick is inserted in the center comes out clean, about 30 – 35 minutes. Cool in pan for 10 minutes before removing wire holder; remove parchment. Cool completely.

4. In a large bowl, whip cream cheese and butter until blended. Gradually beaten in confectionery sugar water until smooth. Beat in mint extract and food coloring.

5. Put 1 layer of cake on the serving plate; spread with 2/3 cup of mint frosting. Sprinkle with a half of mint. Repeat layers. Top with the rest of the cake layer. Frost the top and sides of the cake with the remaining coating. Refrigerate until set.

6. Put the chocolate in a small bowl. In a small saucepan, boil the cream. Pour the chocolate on top; Let stand for 5 minutes. Stir with a whisk until smooth. Add corn syrup and stir well. Allow to cool a little, stirring occasionally. Pour over the cake and quickly spread out the edges. If desired, cover with mint. Refrigerate until serving.

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Dobos Torta: нυиgαяу’s Iconic Layer Cake

Dobos torta is arguably нυиgαяу’s most famous layer cake. The iconic torta consists of six thin buttery-sponge cake layers, five layers of chocolate butter cream, and a layer of hardened caramel covering the top. But it’s not the flavors that make the cake so special—after all, it’s just chocolate, vanilla, and caramel, a traditional combination found in many desserts. It’s the distinctive presentation that has made the cake so famous.

The hard caramel top is cut into individual slices before it hardens, so each slice has a piece of caramel garnish. The pieces are either laid flat on top of the cake or else artfully arranged so they are standing on their sides.

PREP TIME: 2 hours




6 eggs, separated

1 cup of flour

1 teaspoon vanilla extract

275 grams confectioner’s sugar, separated

Pinch of salt


200 grams of butter

300 grams of dark chocolate, melted

4 eggs

200 grams of sugar

1 teaspoon of vanilla

1 tablespoon of Dutch-processed cocoa powder


150 grams of sugar

3 tablespoons of water

2 teaspoons of lemon juice


1 cup of crushed hazelnuts (optional)


1. Preheat the oven to 400°F. Trace the outline of a 9-inch cake pan on six sheets of parchment paper, and cut the circles out.

2. To make the cake batter: In a large mixing bowl, beat the egg yolks, half of the sugar, and the vanilla at high speed, until the mixture has thickened and is a pale yellow color. It should take between three and five minutes.

3. In another large bowl, beat the egg wḧïẗes until soft peaks form. Be sure to use clean beaters! Beat in half of the remaining confectioner’s sugar, just until combined, and then add the rest. The mixture should have stiff, shiny peaks.

4. Stir in about one-fourth of the egg wḧïẗe mixture into the yolk mixture, and then fold in the rest, until it is just blended. Sift the flour and salt together. Fold in half of the flour mixture, and then repeat with the other half (being careful not to over-mix the batter).

5. Each of the six layers of cake will need to be baked separately. To prepare the layers of cake, place one of the parchment circles on the baking tray and use a spoon to level it, spreading one-sixth of the dough over the paper in an even layer. Bake on the top rack of the oven, for about seven minutes (until lightly browned). When finished, let it cool, peel off the foil. Repeat with five other layers. Using a saucepan or a plate about the size of a cake, cut the edges of each cake so that they are even.

6. To make the chocolate filling: In a double-breasted bowl of broiler, beat eggs with sugar until mixture gently bubbles (about 5 minutes). Turn off the heat, add vanilla extract and keep whisking until the mixture cools. In a separate bowl, beat butter until fluffy. Add more chocolate and keep whisking until blended. Combine the two mixes and mix with cocoa powder.

7. To a̾s̾semble the cake: Place the best layer of cake on top and set aside. Spread about one-sixth of the cream on one layer, coat another layer on top and repeat until the five layers are covered with ice and stacked. Refrigerate and save the rest of the ice for the rim.

8. To make the caramel topping: Place the laid layer on a tray lined with parchment. Put the sugar, water and lemon juice in a small saucepan, bring to a boil, over medium-high heat. Stir frequently until all the sugar has melted. Continue boiling, without stirring, until the caramel turns amber, rotating the pan occasionally so that the sugar crystals stick to the sides.

9. Have a spatula and a sharp knife ready, as you will need to do it quickly before the caramel hardens! When the caramel is done, pour it immediately over the cake layer. Use a spoon to spread it evenly. When it does start to set (but before it hardens) cut the caramel layer into 12 equal wedge shapes. Let them cool completely. Put the dough on top of the cake and spread the rest of the ice around the edge.

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Chocolate Peanut Butter Bundt Cake

We are big fans of all things peanut butter cup, and all things chocolate peanut butter, and this chocolate peanut butter bundt cake is the perfect cake for all chocolate and peanut butter lovers, like we are.



1 cup creamy peanut butter

4 tablespoons butter melted

1 teaspoon vanilla extract

1/3 cup powdered sugar

1/8 teaspoon salt


1 standard size chocolate cake mix

1 cup sour cream

1 cup vegetable oil

4 eggs

1 oz package chocolate pudding – DRY MIX 3.9 . – 4 Serving Size

1/2 cup warm water

1/2 cup peanut butter chips (optional)

For Peanut Butter Glaze:

2/3 cup peanut butter chips

1/3 cup heavy cream

For Chocolate Glaze:

2/3 cup chopped chocolate semi-sweet or milk chocolate work well

1/3 cup heavy cream


For cake:

1. Preheat the oven to 350 degrees F.

2. Combine all of the cake ingreďïệnts and mix with a mixer until combined. Do not over mix, but make sure all dry ingreďïệnts and wet ingreďïệnts are well combined. Set aside.

3. In a separate bowl, combine peanut butter, butter, powdered sugar, vanilla and salt and mix well with a mixer.

4. Pour half of the batter into a bundt that has been sprayed with nonstick cooking. Spread the peanut butter on top of the dough with a spoon. Top with the rest of the dough.

5. Bake for 50-55 minutes or until the toothpick inserted comes out clean. Remove from the oven and let cool on the wire rack. Remove from the pan and cover with powdered sugar or chocolate and peanut butter if desired.

For glaze(s):

In a large microwave safe bowl, combine chopped chocolate (or peanut butter crumbs) and heavy cream. Microwave for 30 seconds, remove from the microwave and stir well. Microwave in 15 seconds. Remove from the microwave and beat together until smooth (stirring will help chocolate melt). If necessary, heat for another 15 seconds, then whisk until smooth. Use a spoon or pour it on the cake.

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