Elegant and Royal Delicacy – Walnut Caramel Mirror Cake Recipe

Caramel and chocolate have long been popular in desserts, and people of all ages enjoy them. The cake I’d want to show you today combines walnuts, caramel, and chocolate to create an elegant and royal delicacy.

The cake is a unique and sophisticated blend of numerous ingre∂ιєnts and flavors, including walnut cake on the bottom, semi-smooth chocolate on top, caramel toasted nut cream on the bottom, and mascarpone and coffee mousse on top. The entire cake is finished with a caramel mirror glaze and a beautiful chocolate flower. All of the flavors above meld together and melt in the mouth to create a mouthwatering experience. That is why I believe that eating this cake makes anyone feel as though they are eating royal cuisine. This is the ideal cake for exceptional and important occasions, as well as for treating family members.


Walnut Cake:

1/3 cup (70g) sugar

2 tbsp (20g) all-purpose flour

2/3 cup (70g) walnuts, ground

2 egg whítes

Pinch of salt

Chocolate Layer:

5.5 oz (150g) semisweet chocolate

3 tbsp (45ml) whipping cream

Mascarpone Mousse:

1/4 cup (60ml) cold water

1 tbsp (10g) gelatin powder

2 tsp (4g) instant coffee

16 0z (500g) mascarpone, room temperature

1 1/2 cup (360g) whipping cream (35% fat), chilled

2/3 cup (80g) powdered sugar

1 tsp (5g) vanilla extract

Walnut Caramel Layer:

2 egg yolks

1/3 cup (70g) sugar, for caramel

1 tbsp (15ml) water

3 tbsp (45g) sugar, for mixing with yolks

2/3 cup (70g) walnuts, toasted, cut into smaller pieces

5 tbsp (70g) butter

pinch of salt

Caramel Mirror Glaze:

1 tbsp (15ml) water, for mixing with cornstarch

1 tbsp (10g) gelatin powder

3.5 fl oz (100ml) water

3/4 cup (180ml) whipping cream

1/4 cup (60ml) cold water, for dissolving gelatin

1 cup (200g) sugar

1/2 tsp (3g) salt

2 tbsp (16g) cornstarch

1 tbsp (15ml) lemon juice or water

Chocolate Flower:

chopped walnuts

1 oz (30g) semisweet chocolate, for tempering

golden powder, optional

2.5 oz (70g) semisweet chocolate, for melting


For the walnut cake:

Preheat the oven to 325°F (160°C). A greased and parchment-lined 8 1/2 inch (21cm) pan should be used.

Step 2: Separate the egg yolks from the egg whítes. Add a sprinkle of salt to the egg whítes and whisk until foamy. Gradually add the sugar until stiff peaks form.

Step 3: Fold in the flour and walnuts gently. After pouring the mixture into the prepared pan, bake for 25-30 minutes. Allow the cake to cool completely before using an 8-inch (20-cm) cake ring to trim the edges.

For the chocolate layer:

Melt the chocolate and cream together in a heatproof bowl over a bain-marie. Spread the melted chocolate evenly over the walnut cake and chill until it hardens.

For the caramel walnut layer:

In a pan, toast the walnuts, stirring regularly. When the mixture has cooled enough, cut it into smaller pieces.

Step 1: In a small mixing bowl, whisk together the yolks and 3 tbsp (45g) sugar until smooth and light yellow in color.

Step 2: In a saucepan, combine the 1/3 cup (70g) sugar and the water. Place over medium-low heat, stirring constantly, until the sugar melts and the mixture turns a caramel color.

Step 3: Stir in the butter until it has melted, then add the walnuts and salt. Mix in the combined yolks for up to 1 minute, or until it thickens. Don’t overcook the food. Allow to cool slightly.

Step 4: Refrigerate the walnut caramel layer on top of the chocolate until the mascarpone mousse is ready.

For mascarpone mousse:

Gelatin should be dissolved in cold water, then added instant coffee and allowed to swell for 5 to 10 minutes.

Step 1: In a large mixing bowl, cream the mascarpone cheese until creamy. Mix in the powdered sugar until it is evenly distributed. Pour in the vanilla extract. Place the gelatin in a small saucepan over low heat until it dissolves, then pour it over the mascarpone mixture and stir to blend.

Step 2: Whip the cream in a separate dish until stiff peaks form. Fold the cream into the mascarpone mixture gently.

Step 3: Place the walnut cake in the center of a parchment paper-lined 9-inch (23-cm) pan.

Step 4: Spread the mousse on top of the cake and around the edges. Freeze for at least 4 hours or overnight, covered.

For caramel mirror glaze:

Let gelatin swell for 5 to 10 minutes after dissolving it in 1/4 cup cold water.

Step 1: Dissolve cornstarch in 1 tbsp water in a small basin and leave away until ready to use.

Step 2: In a saucepan, combine the sugar and lemon juice. Heat on low until the sugar melts and turns a caramel color. Combine the water, cream, dissolved cornstarch, and salt in a mixing bowl. Bring to a boil until the sauce has thickened.

Step 3: Take the pan off the heat and mix in the gelatin.

Allow the glaze to cool to 85 degrees Fahrenheit (29C).

Step 4: Remove the cake from the freezer and defrost the edges with a hair dryer. To collect the excess, remove the cake from the pan and lay it on a rack or a bowl put over a parchment paper coated baking sheet.

Step 5: Drizzle the glaze over the cake’s top and sides. Remove the drips with an offset spatula and sprinkle chopped walnuts on the bottom of the cake. To defrost the cake and set the
frosting, place it on a serving tray and refrigerate for several hours.

For chocolate flower:

Step 1: Curve approximately two 5×15 inch (12x38cm) firm paper pieces. Over a bain marie, melt the 2.5 oz (70g) semisweet chocolate. Remove from heat and temper with 1 oz (30g) chocolate.

Step 2: Using a pastry brush, paint flower petals on parchment paper. Make seven or eight four-inch (10-cm) petals and eight smaller two-inch (4-cm) petals. Refrigerate the petals for about 10 minutes with the parchment paper over the prepared curved hard paper, then remove and peel from the parchment paper.

Step 3: Put the flower together. Place a melted chocolate pit on parchment paper and arrange the big petals. More melted chocolate is added, and the smaller petals are arranged. In the center, place melted chocolate and chopped nuts. Before decorating the cake, chill the flower for at least 15 minutes. If desired, delicately dust the leaves with golden powder.


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Exquisite Chocolate Multi-flavored Nutella Cake Recipe

Do you want a chocolate cake with a variety of flavors? If that’s the case, this is the recipe for you. The Nutella Chocolate Cake with Swiss Meringue Topping is a delightful treat that is sweet, moist, and free of grease.

Don’t be concerned about the sugar content; this exquisite chocolate multi-flavored cake isn’t overly sweet and will delight you every now and then. The thick and fluffy layers of sweet nutella merge seamlessly with the light and airy buttercream to create a flavor that melts on the tip of the tongue.

This cake is ideal for any occasion throughout the year, as well as weekend get-togethers at home. Make a note of the recipe below and practice it!


For The Cake:

2 large eggs, room temperature

2 cups (260 g) all-purpose flour

¾ cup (170 g) unsalted butter, room temperature

2 teaspoons baking soda

2 cups (480 ml) buttermilk, room temperature

1 tablespoon vanilla extract

1 ¾ cups (350 g) granulated sugar

⅓ cup (113 g) Nutella

1 teaspoon baking powder

1 teaspoon salt

⅔ cup (57 g) unsweetened cocoa powder, plus more for dusting the pans

For The Frosting:

¾ cup (296 g) Nutella

6 large egg whítes

2 ½ cups (565 g) unsalted butter, cut into pieces at room temperature

1 cup (200 g) granulated sugar

¼ teaspoon salt

chocolate shavings, optional


For The Cake:

Step 1: Preheat the oven to 350°F. To prevent sticking, line the bottoms of three 8-inch round pans with parchment paper and a thin layer of butter or spray oil. Coat the pan’s surface lightly with cocoa powder.

Step 2: In a mixing dish, combine flour, cocoa powder, baking soda, baking powder, and salt. Set aside some time

Step 3: In a mixing bowl, cream together the butter and sugar on medium speed until smooth. Mix in the Nutella until everything is nicely blended. One at a time, add the eggs and continue to beat until well incorporated. In a separate bowl, whisk together the eggs, sugar, and vanilla extract.

Step 4: Combine wet and dry ingre∂ιєnts in a separate bowl, then add buttermilk and beat until thoroughly combined to produce a thick paste.

Step 5: Divide the dough evenly among the three pre-prepared pans and distribute it equally throughout the pan’s surface. Preheat the oven to 350°F and bake the cake for 25 to 30 minutes. Remove the cake from the oven and set it aside to cool for 10 minutes in the pan. Turn the cake upside down on a cooling rack, remove the parchment from the bottom, and cool fully.

For The Frosting:

Step 1: In a mixing bowl, combine the egg whítes, sugar, and salt. Place the bowl on top of a pot filled with 1 inch of water that is just beginning to boil. Whip the ingre∂ιєnts carefully and frequently while it is heating. On an instant-read thermometer, it will read 150°F. It’s important that the sugar be completely dissolved.

Step 2: Remove the bowl from the boiling water pan and beat on medium speed with an electric mixer until the mixture is creamy and slightly cooled (about 1-2 minutes).

Step 3: Toss in a spoonful of butter at a time, mixing on medium speed until smooth. Increase the mixer’s speed to high after adding all of the butter and beat until the mixture is light and fluffy (about 30 seconds). Don’t be alarmed if the mixture appears to solidify at any stage. Allow it to continue to combine and it will come together.

Step 4: Add the Nutella and continue to mix on medium heat until everything is well blended. If the cream is too thick, blend on low speed for a few seconds to flatten the egg whítes. The mist will be thinned as a result of this.

To Assemble The Cake:

On a serving tray, place one cake layer. Spread 1 cup of frosting around the edge of the cake with a spatula. Repeat with the second cake layer, slathering 1 cup of frosting on top. Cover the top and edges of the cake with icing before adding the third cake layer.

Top with grated chocolate or chocolate sauce, if preferred. Decorate according to your preferences.


Because this recipe contains a lot of baking soda, buttermilk is essential. The baking soda will be neutralized by the acid in the buttermilk, removing whatever flavor that the baking soda may have left behind.

1 tablespoon lemon juice or vinegar in a 1-cup liquid measuring cup can be used to make buttermilk. Then, to make a full cup, pour the whole milk into the cup. Before using, give it a good stir and set aside for 5 minutes. This should be repeated for each cup of buttermilk called for in the recipe.

Refrigerating the cooled cake before cutting will aid in the creation of neater and more attractive cakes.

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New Recipe for Chewy and Pillowy Chocolate Cookies

I’m so excited to share this recipe with you today.

If you love thick and chunky cookies that are soft and pillowy and packed with loads of chocolate, you’re going to fall madly in love with these Chocolate Cookies.

They’re so easy to make and are sure to satisfy every chocolate craving!

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Servings: 20 to 22 cookies


1 cup all-purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

3/4 cup cocoa powder

1 tsp vanilla extract

1/2 tsp salt

1/3 cup caster sugar

3/4 cup brown sugar, light or dark

1 egg

10 tbsps unsalted butter, at room temp

1 cup, lightly heaped, dark chocolate chips


Preheat your oven to 180C/160C Fan/375F and line a baking sheet with parchment paper.

In a bowl, combine flour, cocoa, salt, baking powder and baking soda. Set aside.

Using a hand mixer, beat the butter and sugars in a mixing bowl until light and fluffy.

Add vanilla, the eggs, one at a time, beating well between each addition until thoroughly combined.

Slowly add the flour mixture then add the chocolate chips, mix well until the dough is soft and sticky.

Cover the bowl with cling-film and set aside for at least 1 hour to chill the dough.

Using a cookie scoop, scoop out dough onto the prepared baking sheet, roughly 2 tablespoons per cookie. Make sure they are suitably spread out so they stay separate.

Bake in the oven for 15 minutes until spread out perfectly crinkly, but the tops still feel soft.

Once the cakes are baked, remove from the oven and press a few more chocolate chips into the tops while the cookies are warm.

Leave cookies to cool completely. They will firm up as they cool.

Store uneaten cookies in the fridge to preserve firmness.


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Impressive Sticky Toffee Pudding Recipe

This traditional English sticky toffee pudding has the texture of a sponge-like cake that is super moist and full of sweet dates. It is the perfect dessert to impress and especially fitting for a holiday treat!



¾ cup plus 2 tablespoons all-purpose flour

¼ teaspoon baking soda

4 tablespoons unsalted butter (softened)

1 teaspoon baking powder

1 large egg

¾ cup water

½ teaspoon pure vanilla extract

1 pinch of salt

¾ cup packed light brown sugar

6 ounces pitted dates

Toffee Sauce:

½ cup light corn syrup

1 stick unsalted butter

2 ½ cups heavy cream

1 cup granulated sugar

Vanilla ice cream or lightly sweetened whipped cream


Preheat the oven to 350°. Lightly grease six 1/2-cup ramekins.

Heat 1 1/4 cups of the cream with the butter, corn syrup and sugar in a medium saucepan. Cook, stirring often over moderately low heat, about 40 minutes until a deep amber caramel forms. Whisk in the remaining 1 1/4 cup cream.

Using a sieve, strain the sauce into a bowl.

Simmer the dates in the water in a small saucepan over low heat for about 15 minutes until the water is nearly absorbed and the dates are soft.

In a food processor, blend the dates and any liquid until completely smooth.

Add the flour, the baking powder, baking soda and salt in a small bowl, whisk together.

Beat the butter with the brown sugar with an electric mixer at medium speed until light and fluffy.

Add vanilla, the eggs, one at a time, beating well between each addition then add date puree and beat well.

Beat in the dry ingred̾i̾ents on low speed. Spoon the batter into the ramekins and smooth the tops.

Pour the batter into a greased cup of ramekins and bake for 20 minutes until a toothpick pushed into the center comes out clean. Allow it to cool.

Trim the tops of the cakes level with the rims of the ramekins with a small serrated knife.

Invert the cakes onto a wire rack after unmolding. Slice each cake in half horizontally.

Pour 1 tablespoon of the toffee sauce into each ramekin and wipe it out.

Return the bottom layers of the cakes to the ramekins, cut side up. Pour another tablespoon of the toffee sauce into the ramekins and top with the remaining cake layers.

Spread evenly another tablespoon of the toffee sauce over the cakes.

Bake for 10 minutes, or until the toffee is bubbling around the edges.

Allow 5 minutes for the puddings to cool then invert each one onto a dessert dish.

Reheat the leftover toffee sauce and drizzle it around the puddings, serve with vanilla ice cream or whipped cream.


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Making the Best Chocolate Milo Cake

Most of us have childhood memories of Milo, the sweet, crunchy and slightly salty malt powder stirred into a gla̾s̾s of milk for a nutritious “energy drink.” Now this recipe for a Chocolate Milo Cake, while not one might call ‘nutritious,’ is bound to make any kid at heart perk up. It’s an incredibly soft and rich cake.

Serves 10-12

Preparation time: 15 minutes

Cooking time: 50 minutes


3 cups cake flour

350g butter, melted

1 1/4 cup cocoa powder

1.5 cups soda water

3 teaspoons bicarb of soda

3/4 cup sour cream

300g brown sugar

3 eggs, at room temperature

300g dark chocolate chips

4 tablespoons whisky

1/2 teaspoon salt

Chocolate Fudge Frosting:

6 heaped tablespoons Milo

375ml can evaporated Milk

Maltesers or malt candy

300g milk chocolate, finely chopped

395g sweetened condensed milk


Preheat the oven to 160C/320F. Grease and line three 20cm/8inch round tins on the base and sides.

In a jug add 2 tablespoons of corn flour/fine cornstarch and top up to the 1 cup mark with plain flour to make 1 cup of cake flour.

Add the bicarb, salt into the previous mixture and whisk together.

Add the cocoa powder, the brown sugar and stir.

Whisk the soda water, melted butter, sour cream, eggs, and whisky together in a jug.

Add the chocolate chips into the flour mixture and mix well. Then add the wet ingreďïệnts, stir with a spatula until well combined.

Divide the mixture evenly among three cake tins and bake for 30-35 minutes or until a skewer inserted into the center comes out clean.

Cool the cakes in the pan for 10 minutes, then carefully turn them out onto cooling racks to cool completely.

Make the frosting:

In a saucepan, heat the evaporated milk, condensed milk and the chocolate and beat until smooth.

Then raise the heat to high until bubbling. Cook for about 10 minutes, stirring occasionally until thick in texture.

Remove the pan from the heat and cover on the surface of the frosting with cling wrap. It will thicken a lot more on cooling.

Place one of the layers onto a serving dish, dollop on some of the frosting, spread it out and then spread 2 heaped tablespoons of Milo.

Repeat with the other layers. Press gently, if required, to spread the icing to the edge of the cake, and then dollop the remaining icing on top.

Decorate with the malted chocolates.

Place in the refrigerator, to firm up slightly before cutting, for neater slices. Ready to serve!


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Soft and Moist Coconut Flour Chocolate Cake Recipe

Coconut Flour Chocolate Cake is a combination of cake from the coconut set interspersed with sweet chocolate frosting. When you take the first bite of the cake, you will feel the softness and moisture from the cake layer and the sweet and chocolatey aroma from the frosting layer. In the cake recipe with special simple ingred̾i̾ents that do not contain refined sugar, what are you waiting for without doing it right away?


6 large eggs

1 tbsp vanilla extract

1 1/2 cups maple syrup can use honey

1/2 tsp salt

1 tbsp baking powder

1 1/2 cups coconut flour sifted

1 1/2 cups arrowroot flour

2/3 cup coconut oil melted

1 1/2 cups cocoa powder

1-2 cups chocolate frosting

1 tbsp baking soda

1 1/2 cups milk of choice I used unsweetened almond milk


Step 1:Preheat the oven to 350 degrees F (177 degrees C) and prepare three 8-inch cake pans by spraying the entire surface with non-stick spray.

Step 2: Stir together the dry ingred̾i̾ents (coconut flour, arrowroot powder, baking powder, baking soda, salt) in a mixing bowl until well blended. To make a fine powder, strain the mixture through a sieve.

Step 3: In the bowl of the electric mixer, add the coconut oil, maple syrup, and cocoa powder and mix until well combined, then add the eggs one at a time, whisking each time until combined. Repeat the process until all of the eggs have been used up and the mixture has been thoroughly mixed.

Step 4: Beat in the milk and vanilla to the mixture in step 3 until the mixture is combined.

Step 5: add the dry flour mixture from step 2 to the wet mixture from step 4, mixing well until the mixture is completely mixed.

Step 6: Pour the cake batter into the three prepared pans then bake in the oven for about 27 to 30 minutes or when you insert a toothpick in the center of the cake and see it clean, the cake is cooked.

Step 7: When the cake is done, remove it from the oven and place it on a wire rack to cool fully.

Step 8: Pair the cake by placing the first cake layer on the plate, covering it with chocolate frosting, then adding the second cake layer and repeating the process until all three layers are complete. The rest of the frosting on the top and surrounding surfaces is covered by the top cake layer.

Step 9: Refrigerate the cake for 20 minutes to allow the frosting to firm before cutting and serving.


Cakes covered with food wrap can be stored for up to 1 week in the refrigerator. If you want to keep it longer, freeze the cake in the freezer compartment, it can be stored for up to 6 months.

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Make Yourself An Interesting Flavor Coconut Cheesecake

The Coconut Cheesecake recipe is a simple combination from the base layer of crispy graham cookies and toasted coconut combined with a fatty cheese filling and topped with a layer of sweet crispy coconut. The crunchy combination of the cake base, the fat of the cheese, and the crispiness of the toasted coconut layer plus the aromatic direction from the coconut creates an irresistibly delicious taste.



½ cups sweetened shredded coconut, toasted

1 ½ cups graham cracker crumbs

1 tablespoon fresh squeezed lemon juice


4 large eggs

3/4 cup sugar

1 /3 cup unsalted butter melted

2 pounds cream cheese, room temperature

2 ½ cups sweetened shredded coconut, toasted

1 cup whipping cream

Juice of 1 lemon

1 teaspoon vanilla extract

1 15-ounce can cream of coconut (such as Coco Lopez)



Step 1: Preheat the oven to 325 degrees F (163 degrees C), grease a spring-loaded cake pan with a 9-inch diameter and line the bottom and sides with parchment paper.

Step 2: In a bowl, add graham crackers, 1/2 grated coconut, butter, and 1 tbsp lemon juice, and mix until combined.

Step 3: Fill the prepared cake pan evenly with the mixture from step 2 and press the crumbs into the bottom and top of the pan with a spoon or cup.


Step 1: In the bowl of an electric mixer add cream cheese and sugar and beat until combined then add the eggs one at a time and beat well after each addition to combine. Repeat the process until the eggs are gone and the mixture is completely combined.

Step 2: Add the coconut cream, fresh cream, 1 cup of coconut, vanilla, and lemon juice to the mixture in step 1 and continue to mix on medium until the mixture is well blended.

Step 3: Pour the filling into the crust and use a spatula to spread the filling evenly.

Step 4: Bake the cake in the prepared oven for about 1 hour and 35 minutes. When the cake is cooked, it will puff up slightly.

Step 5: Remove the cake from the oven and set it aside to cool completely on a wire rack before chilling it for 3 hours or overnight.

Step 6: Gently remove the cake from the mold and coat the remaining coconut on top and from the side of the cake. Cut the cake and enjoy.


If you don’t have access to toasted coconut flakes, you may make your own at home by roasting shredded coconut on a parchment-lined baking dish at 325 degrees F for 2 to 5 minutes. Pay attention to the state of the coconut when baking as they will cook quickly.


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Moist and Light Whíte Chocolate Ganache Drip Cake Recipe

This spectacular whíte chocolate cake would be perfect for any holiday, birthday or special occasion. My recipe features a soft, moist and light whíte cake flavored, frosted with fluffy whíte chocolate buttercream and a whíte chocolate ganache drip temptingly down the sides of the cake.

Prep Time: 30 minutes

Cook Time: 1 hour

Decorating Time: 2 hours

Total Time: 3 hours 30 minutes

Servings: 15 People



500 g Self raising flour

10 Medium Eggs

500 g Unsalted butter/stork

1 tsp Vanilla Extract

500 g Caster sugar


50 ml Double cream

150 g Whíte chocolate


1000 g Icing sugar

500 g Unsalted butter

300 g Whíte chocolate


Whíte chocolate sprinkles/sprinkles

Whíte chocolate sweets/truffles


Make the Cake:

Preheat the oven to 350F. Grease and flour two 8″/20cm cake tins and line with parchment.

In a large bowl, add unsalted butter and caster sugar, beat together with in a stand mixer on med-high until light and fluffy.

Reduce speed and add eggs, self raising flour, and vanilla extract and beat until combined well.

Divide the batter evenly between the two tins.

Bake for about 50-60 minutes or until a toothpick inserted into the center comes out mostly clean.

Place cakes on a wire rack to cool for 10 mins then take them out onto a wire rack and let cool completely.

Make the Buttercream:

Melt the whíte chocolate until smooth, then set aside to cool.

To soften and loosen your unsalted butter, beat it on its own for one minute or two.

Beat in the icing sugar until smooth and fluffy.

Add melted, cooled whíte chocolate and whip until smooth.

For the Decoration:

Cut the two cakes into four layers.

Place one layer of cake on a cake stand or serving plate.

Top with 1 cup of buttercream and spread evenly. Repeat with remaining layers.

Spread and smooth around the cake sides and top for a crumb coat with a small amount of buttercream. Chill for at least 30 mins.

You need to make sure there is more buttercream on the sides of the cake than you need. So add more buttercream onto the tops and sides of the cake, and smooth around covering the cake completely in buttercream.

Put the cake back in the fridge for at least 30 minutes once it’s finished.


Place whíte chocolate and double cream in a microwave safe bowl. Microwave in 5-10 second increments, stirring in between, until smooth.

Drip the ganache down the sides of the cake with a small piping bag.

Fill in the top of the cake with more ganache and spread evenly with an offset spatula.

Refrigerate the cake for another 30 minutes!

When the cake is all set, it’s ready for serving!


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Perfect Strawberry Chocolate Cheesecake Recipe

This Strawberry Chocolate Cheesecake has layers of chocolate and vanilla cheesecake topped with a sweet strawberry pie filling. Make this gorgeous dessert as the perfect ending to any summer dinner party.

Prep Time: 30 mins

Cook Time: 1 hr 10 mins

Refrigeration Time: 8 hrs

Total Time: 9 hrs 40 mins

Servings: 12



8 tablespoons unsalted butter

16 ounces gluten-free chocolate sandwich cookies (with the filing)


1¼ cups granulated sugar

8 ounces strawberries (leaned and pureed)

24 ounces cream cheese

2 tablespoons cornstarch

4 large eggs

1 tablespoon vanilla extract

pinch salt

Chocolate Sauce:

1 cup semisweet chocolate chips

¼ cup light corn syrup

½ cup heavy cream


sliced strawberries


Preheat the oven to 350° F. Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.


Add the chocolate cookies to a food processor, process until fine crumbs.

Combine chocolate crumbs and melted butter and stir together with a fork until the mixture starts to clump.

Press the mixture into the bottom and up the sides of the springform pan.

Bake the crust for 10 minutes, then set aside to cool.


Add the cream cheese, strawberry puree, cornstarch, and salt in the bowl of the stand mixer, mix well for 5 minutes until the mixture is smooth and fluffy.

Continue mixing in sugar until the everything is smooth.

Add the vanilla, egg, one at a time and beat until blended.

Pour the filling mixture into the prepared crust and smooth the top.

Bake at 300°F for 60 minutes until the edges are set and the middle is only slightly wobbly when the pan is jiggled.

Turn off the oven and remove from the oven and cool on a wire rack until completely cool.

Refrigerate for at least 8 hours or overnight.

Chocolate Sauce:

Warm the cream and corn syrup in a saucepan over medium heat until hot but not boiling. Remove the pan from the heat and whisk in the chocolate chips until thoroughly melted.

Slices of the cheesecake with strawberry slices on each with a drizzle of the chocolate sauce to serve.

The fresh chocolate covered strawberries are best added fresh before serving, since they can spoil more quickly.

Cheesecake is best when stored well covered and eaten within 3-4 days.


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Let’s Stay Healthy with Keto Chocolate Chip Muffins

The Keto (Ketogenic) dιєt is a high-fat, high-protein, low-carbohydrate ∂ιєt that is commonly used to treat intractable epilepsy in children. The ketogenic ∂ιєt can help you lose weight by lowering your ̾b̾l̾o̾o̾d ̾ sugar and insulin levels. This can be really beneficial to your health. Many individuals nowadays follow this ∂ιєt for a variety of reasons, including weight loss or simply staying healthy.

Keto Chocolate Chip Muffins are a guaranteed keto ∂ιєt recipe that still delivers pastries’ delicious flavors. Cake made from the main ingre∂ιєnts is almond flour, sweetener, milk, and chocolate chips. Common ingre∂ιєnts and a simple way to make a delicious cake that ensures a healthy keto dιєt. So, let’s go to the kitchen to practice this recipe!

Prep Time: 5 minutes

Cook Time: 22 minutes

Total Time: 27 minutes

Servings: 12 muffins


3 large eggs

1 tsp vanilla extract

1/2 cup keto chocolate chips

2 1/2 cups almond flour

6 tbsp milk of choice

1/2 cup granulated sweetener of choice

1/3 cup melted butter

1/4 tsp salt

2 tsp baking powder


Step 1: Preheat the oven to 350°F (177°C), grease a 12-tray muffin pan, and line the trays with muffin liners.

Step 2: Incorporate the almond flour, baking powder, and salt in a mixing dish and stir to combine. A sieve can be used to sift the mixture into a fine powder.

Step 3: In a separate bowl, whisk together the melted butter, eggs, sweetener, milk, and vanilla extract until smooth and glossy.

Step 4: Slowly stir the dry flour mixture in step 2 into the wet mixture in step 3 with a spatula until thoroughly combined.

Step 5: To form a complete cake batter, gently fold the chocolate chips into the ingre∂ιєnts from step 4.

Step 6: Evenly pour the batter into 12 muffin tins using a muffin tin. In a preheated oven, bake the cake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Remove the cake from the oven and allow it to cool in the form for 10 minutes before gently removing it and cooling completely on a wire rack.

This delicious and attractive cake is perfect for light meals or family parties. So have you successfully practiced this simple yet healthy recipe with the keto dιєt?


Leftover muffins can be stored at room temperature for up to 3 days in case you want to preserve them longer or between them in the refrigerator they can be stored for up to 7 days.

If you want to preserve it longer, put the cake in a zip bag and freeze it in the freezer for up to 6 months, when used, defrost and re-baked if needed.


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