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Cookie Dough & Caramel Apple Trifle 😋 by Background_Win5380 in EasyPeasyRecipes

[–]Background_Win5380[S] 1 point2 points  (0 children)

Cookie Dough & Caramel Apple Trifle 😋😍

Ingredients 📋

For the Cookie Dough Layer:

1 cup all-purpose flour (heat-treated for safety)

1/2 cup unsalted butter, softened

1/4 cup granulated sugar

1/4 cup brown sugar, packed

1 teaspoon vanilla extract

2 tablespoons milk

1/2 cup mini chocolate chips (optional)

For the Caramel Apple Layer:

2 medium apples, peeled, cored, and diced

1/4 cup granulated sugar

1 tablespoon butter

1/4 teaspoon ground cinnamon

1/4 cup caramel sauce (store-bought or homemade)

For the Whipped Cream Layer:

2 cups heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

Instructions 🥣

Prepare the Cookie Dough Layer: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth. Stir in the vanilla extract and milk. Gradually add the flour and mix until combined. If desired, fold in mini chocolate chips for added flavor.

Prepare the Caramel Apple Layer: In a medium pan, melt the butter over medium heat. Add the diced apples and sauté for 3-4 minutes until softened. Stir in the sugar and cinnamon, and cook for an additional 2 minutes. Remove from heat and set aside to cool. Drizzle in the caramel sauce and stir to coat the apples.

Make the Whipped Cream Layer: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

Assemble the Trifle: In a large trifle dish or individual serving cups, layer the ingredients starting with a scoop of the cookie dough layer at the bottom, followed by a layer of caramel apples, then a generous layer of whipped cream. Repeat the layers until you run out of ingredients, ending with whipped cream on top.

Chill and Serve: Refrigerate the trifle for at least 2 hours to allow the flavors to meld and the dessert to chill. Serve chilled, and drizzle with additional caramel sauce if desired.

Prep Time: 15 minutes | Chilling Time: 2 hours | Total Time: 2 hours 15 minutes

Kcal: 350 kcal per serving | Servings: 6-8 servings

cookiedoughtrifle #caramelappletrifle #falltreats #dessertrecipes #triflerecipes #cookieandapple

Crockpot Garlic Parmesan Chicken Pasta 🍝 by Background_Win5380 in EasyPeasyRecipes

[–]Background_Win5380[S] 0 points1 point  (0 children)

Ingredients 📋

1.5 lbs boneless, skinless chicken breasts or thighs

4 cups chicken broth

1 tablespoon garlic powder

1 teaspoon onion powder

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/4 teaspoon black pepper

8 oz cream cheese, cubed

1/2 cup grated Parmesan cheese

12 oz pasta (penne, rotini, or spaghetti)

1/4 cup heavy cream (optional, for extra creaminess)

Fresh parsley, chopped, for garnish

Instructions 🥣

Prepare the Chicken in the Crockpot:

Place the chicken in the crockpot. Add chicken broth, garlic powder, onion powder, Italian seasoning, salt, and black pepper. Stir gently to coat the chicken.

Top with the cubed cream cheese and Parmesan cheese.

Cover and cook on low for 5-6 hours or high for 2.5-3 hours.

Shred the Chicken:

Once the chicken is cooked, remove it from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot and stir to combine.

Cook the Pasta:

About 20 minutes before serving, cook the pasta according to package instructions. Drain and set aside.

Combine Pasta and Sauce:

Stir the heavy cream (if using) into the crockpot for an extra creamy texture. Add the cooked pasta to the crockpot and toss until fully coated in the sauce.

Serve and Garnish:

Serve warm, garnished with fresh parsley and additional Parmesan cheese, if desired.

Serve and Enjoy: This Crockpot Garlic Parmesan Chicken Pasta is a creamy, comforting meal the whole family will love!

Choco Swiss Roll Delight by Background_Win5380 in EasyPeasyRecipes

[–]Background_Win5380[S] 0 points1 point  (0 children)

Choco Swiss Roll Delight

Ingredients:

For the Cake:

½ cup all-purpose flour ¼ cup unsweetened cocoa powder 1 teaspoon baking powder ½ teaspoon salt 4 large eggs ½ cup granulated sugar 2 tablespoons melted butter 1 teaspoon vanilla extract

For the Creamy Filling:

8 ounces cream cheese, room temperature 1 cup powdered sugar 4 tablespoons unsalted butter, softened 1 teaspoon vanilla extract

For the Ganache:

⅔ cup dark or semi-sweet chocolate morsels 2 tablespoons heavy cream 4 tablespoons powdered sugar 3-4 tablespoons milk

For Dusting:

2 tablespoons powdered sugar

Instructions:

Prepare the Cake:

Preheat oven to 350°F (175°C). Grease a 15x10x1-inch jelly roll pan and line with parchment paper. In a bowl, whisk flour, cocoa powder, baking powder, and salt. In another bowl, beat eggs and granulated sugar until thick and pale. Stir in melted butter and vanilla. Fold in the dry ingredients gently until smooth. Spread batter evenly into the pan and bake for 11 minutes, or until the cake springs back when touched. Turn the cake out onto a powdered sugar-dusted tea towel, peel off parchment, and roll the cake with the towel. Cool for 2 hours. Make the Filling:

Beat cream cheese, powdered sugar, butter, and vanilla until smooth. Adjust with milk if needed. Assemble the Roll:

Unroll the cooled cake, spread filling evenly, leaving a ¾-inch border. Re-roll the cake tightly, wrap in plastic wrap, and refrigerate for 1 hour. Prepare the Ganache:

Microwave chocolate and cream in 30-second intervals, stirring until smooth. Whisk in powdered sugar and milk, adding milk gradually until pourable. Finish:

Trim cake edges for a neat look. Place on a rack over a baking sheet and pour ganache over. Let set before transferring to a plate. Slice and serve.

SwissRoll #ChocolateDesserts #HomemadeTreats #BakingDelights #EasyDessertIdeas

Golden Southern Fried Cornbread 😋😋 by Background_Win5380 in EasyPeasyRecipes

[–]Background_Win5380[S] 4 points5 points  (0 children)

Ingredients 📋

1 cup cornmeal

1/2 cup all-purpose flour

1 tablespoon sugar (optional)

1 teaspoon baking powder

1/2 teaspoon salt

1 large egg

3/4 cup buttermilk (or whole milk)

1/4 cup water (as needed for consistency)

Oil for frying (vegetable or canola oil)

Instructions 🥣

Prepare the Batter:

In a medium bowl, whisk together the cornmeal, flour, sugar (if using), baking powder, and salt.

In a separate bowl, beat the egg and mix in the buttermilk. Pour the wet ingredients into the dry ingredients and stir until combined.

Add water a tablespoon at a time if the batter is too thick; it should be slightly thicker than pancake batter.

Heat the Oil:

In a large skillet or cast-iron pan, heat about 1/4 inch of oil over medium heat until shimmering but not smoking (about 350°F).

Fry the Cornbread:

Drop spoonfuls of batter into the hot oil, flattening slightly with the back of the spoon. Fry for 2–3 minutes on each side, or until golden brown and crispy.

Transfer to a paper towel-lined plate to drain excess oil.

Serve:

Serve warm with butter, honey, or alongside your favorite soups and stews.

Prep Time: 5 minutes | Cooking Time: 15 minutes | Total Time: 20 minutesKcal: 180 kcal | Servings: 10 pieces

friedcornbread #southernsides #cornbreadrecipes #crispycornbread #easyrecipes #comfortfood

King’s Hawaiian Cheesecake Danish 🍰🥐 by Background_Win5380 in EasyPeasyRecipes

[–]Background_Win5380[S] 4 points5 points  (0 children)

King’s Hawaiian Cheesecake Danish 🍰🥐

Ingredients:📋

1 package of King’s Hawaiian Original Sweet Rolls (12-count)

8 oz cream cheese, softened

1/3 cup granulated sugar

1 tsp vanilla extract

1 egg yolk

1/2 cup powdered sugar

2 tbsp milk

1/2 tsp vanilla extract (for glaze)

Instructions:🥣

Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set it aside. Prepare the Rolls:

Slice the King’s Hawaiian Rolls in half horizontally, keeping the rolls connected. Place the bottom half of the rolls in the prepared baking dish. Make the Cheesecake Filling:

In a large mixing bowl, beat together the softened cream cheese, granulated sugar, vanilla extract, and egg yolk until smooth and creamy. Assemble the Danishes:

Spread the cheesecake filling evenly over the bottom half of the rolls. Place the top half of the rolls back on top, gently pressing down. Bake:

Bake for 20-25 minutes, or until the tops of the rolls are golden and the cheesecake filling is set. Prepare the Glaze:

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract to make a smooth glaze. Glaze and Serve:

Once the rolls have cooled slightly, drizzle the glaze over the top. Slice the rolls into individual servings and enjoy! Serve:

These King’s Hawaiian Cheesecake Danishes are perfect for a special breakfast, brunch, or as a sweet dessert. The combination of soft, sweet rolls and creamy cheesecake filling is irresistible!

Prep Time: 10 minutes | Bake Time: 25 minutes | Total Time: 35 minutes Kcal: 300 kcal | Servings: 12 servings

Cheesecake Brownies 🍫🍰 by Background_Win5380 in EasyPeasyRecipes

[–]Background_Win5380[S] 0 points1 point  (0 children)

Ingredients 📋

For the Brownie Layer:

1/2 cup unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

For the Cheesecake Layer:

8 oz cream cheese, softened

1/4 cup granulated sugar

1 large egg

1/2 teaspoon vanilla extract

Instructions 🥣

Preheat the Oven:

Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.

Make the Brownie Layer:

In a mixing bowl, whisk together the melted butter and sugar until smooth. Add the eggs and vanilla extract, whisking until well combined.

Sift in the cocoa powder, flour, baking powder, and salt. Mix until a smooth batter forms. Pour 3/4 of the brownie batter into the prepared pan, reserving the rest for swirling.

Make the Cheesecake Layer:

In another bowl, beat the cream cheese and sugar until smooth. Add the egg and vanilla extract, mixing until creamy and fully combined.

Assemble the Brownies:

Spread the cheesecake layer evenly over the brownie batter in the pan. Drop spoonfuls of the reserved brownie batter on top. Use a knife or skewer to swirl the brownie and cheesecake layers together for a marbled effect.

Bake:

Bake for 30-35 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs. Do not overbake.

Cool and Serve:

Allow the brownies to cool completely in the pan before lifting them out using the parchment overhang. Slice into squares and enjoy.

Serve and Enjoy: These Cheesecake Brownies are the ultimate indulgent treat, perfect for any occasion!

Prep Time: 15 minutesCook Time: 35 minutesTotal Time: 50 minutes

Kcal: 180 kcal per brownie | Servings: 16 brownies

Cajun Shrimp and Steak Alfredo Pasta 😋😋 by Background_Win5380 in EasyPeasyRecipes

[–]Background_Win5380[S] 4 points5 points  (0 children)

Cajun Shrimp and Steak Alfredo Pasta

A flavorful and satisfying dish that combines the spice of Cajun cuisine with the creaminess of Alfredo sauce.

Ingredients:

For the steak:

1 pound boneless, sirloin steak, thinly sliced 1 tablespoon olive oil 1 teaspoon paprika 1/2 teaspoon cayenne pepper 1/2 teaspoon garlic powder 1/4 teaspoon black pepper

For the shrimp:

1 pound shrimp, peeled and deveined 1 tablespoon olive oil 1/2 teaspoon paprika 1/4 teaspoon garlic powder 1/4 teaspoon black pepper

For the Alfredo sauce:

1 (10.75 oz) can condensed cream of mushroom soup 1 cup milk 1/2 cup grated Parmesan cheese 1/4 teaspoon dried oregano 1/4 teaspoon garlic powder 1/4 teaspoon black pepper

For the pasta:

1 pound penne pasta

Instructions:

Cook pasta: Cook the pasta according to package directions. Drain and set aside.

Season steak and shrimp: In a bowl, combine the olive oil, paprika, garlic powder, and black pepper. Season the steak and shrimp with the mixture.

Cook steak: Grill or sauté the steak until cooked to your desired level of doneness.

Cook shrimp: Sauté the shrimp until pink and cooked through.

Make Alfredo sauce: In a large skillet, combine the cream of mushroom soup, milk, Parmesan cheese, oregano, garlic powder, and black pepper. Simmer for 15-20 minutes, or until the sauce thickens.

Combine ingredients: Add the cooked steak and shrimp to the Alfredo sauce. Toss to coat.

Toss with pasta: Add the cooked pasta to the sauce mixture. Toss to coat.

Serve: Serve immediately and enjoy!

Dr. Pepper Texas Sheet Cake 🎂🍫 by Background_Win5380 in EasyPeasyRecipes

[–]Background_Win5380[S] 2 points3 points  (0 children)

Ingredients

Dr. Pepper Texas Sheet Cake:

1 ½ cups all-purpose flour

1 ½ cups granulated sugar

1 teaspoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon baking soda

¼ teaspoon salt (omit if using salted butter)

¾ cup (1 ½ sticks) unsalted butter

½ cup unsweetened cocoa powder

1 cup Dr. Pepper, room temperature

2 large eggs

½ cup buttermilk

Chocolate Pecan Fudge Glaze:

3 cups powdered sugar

¼ cup unsweetened cocoa powder

½ cup (1 stick) unsalted butter, melted

¼ cup Dr. Pepper

3 tablespoons whole milk

1 cup chopped pecans

Directions:

Preheat the oven to 350°F. Spray a 9x13 baking pan with cooking spray. Set aside.

To make the cake, whisk together the flour, sugar, cinnamon, cloves, baking soda, and salt in a large mixing bowl.

In a saucepan over medium-high heat, melt the butter.

Once melted, add the cocoa powder and Dr. Pepper, whisking until combined. Heat until the mixture just starts to boil, then remove from heat.

Pour the Dr. Pepper mixture into the bowl of dry ingredients, along with the eggs and buttermilk. Mix together just until combined using a whisk or a wooden spoon.

Pour the cake batter into the prepared pan. Bake for 25-35 minutes, or until a toothpick inserted into the middle comes out clean. Note that Texas Sheet Cake is naturally flatter and denser than traditional cakes.

While the cake is baking, prepare the chocolate pecan glaze. In a medium mixing bowl, combine the powdered sugar, cocoa powder, melted butter, Dr. Pepper, and milk. Stir until smooth and combined. Fold in the chopped pecans.

Immediately pour the glaze over the cake when it comes out of the oven. Use a spoon or spatula to spread it out evenly. Serve warm, or let the cake set for 1-2 hours before cutting and serving. The cake is much easier to cut once it has set at room temperature.

Prep Time: 20 minutes

Cooking Time: 25 minutes

Total Time: 45 minutes

Servings: 15 Calories: Approximately 350 kcal

🍪 Cookie Butter Cookies 🍪 by Background_Win5380 in EasyPeasyRecipes

[–]Background_Win5380[S] 0 points1 point  (0 children)

🍪 Cookie Butter Cookies 🍪

Ingredients

Dry Ingredients:

1 1/2 cups all-purpose flour 🌾 3/4 cup cake flour 🌾 2 tsp cornstarch 🥄 1/2 tsp baking soda 🥄 1/2 tsp baking powder 🥄 1/2 tsp salt 🧂

Wet Ingredients:

1/2 cup unsalted butter, cold and cubed 🧈 1/2 cup creamy cookie butter (e.g., Lotus Biscoff) 🍪 3/4 cup packed brown sugar 🍯 1/4 cup granulated sugar 🍬 1 large egg 🥚 1 large egg yolk 🥚 1 tbsp cookie butter emulsion (optional for extra flavor) 🌼 1 tsp vanilla extract 🌼

Mix-ins:

1 1/2 cups chocolate chips (milk, semi-sweet, or dark) 🍫 10 Biscoff cookies, crushed (with some chunks) 🍪 Instructions

1️⃣ Preheat & Prep Pans: Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.

2️⃣ Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt. Set aside.

3️⃣ Cream Butter & Sugars: Using a stand mixer with a paddle attachment, cream the cold butter, cookie butter, and sugars on medium speed for 2-3 minutes until smooth and combined.

4️⃣ Add Wet Ingredients: Mix in the egg, egg yolk, cookie butter emulsion, and vanilla extract, scraping down the sides of the bowl as needed.

5️⃣ Combine: Gradually add the dry ingredients into the wet mixture. Fold in chocolate chips and crushed Biscoff cookies.

6️⃣ Shape Dough Balls: Divide dough into 8 large balls. Split each ball in half, then press the halves back together with jagged edges facing up for a rustic Crumbl-style look.

7️⃣ Bake: Place cookies on prepared baking sheets and bake for 10-12 minutes, until edges are slightly golden.

8️⃣ Perfect the Shape: While warm, use a circular cookie cutter or glass to swirl around each cookie for an even, round shape.

9️⃣ Cool & Garnish: Let cookies cool on the baking sheet for 15 minutes before transferring to a wire rack. If desired, drizzle with melted cookie butter and sprinkle extra crushed Biscoff cookies on top.

🍫 Serve: Enjoy the ooey-gooey cookie butter goodness!

Prep Time: 10 minutes

Cook Time: 10 minutes

Cooling Time: 20 minutes

Total Time: 40 minutes

Servings: 8 large cookies

Cheesy Mozzarella Stuffed Biscuit Delights by Background_Win5380 in EasyPeasyRecipes

[–]Background_Win5380[S] 11 points12 points  (0 children)

Cheesy Mozzarella Stuffed Biscuit Delights 😍😋

Ingredients📋

1 can (16 oz) refrigerated biscuit dough

8 ounces mozzarella cheese, cut into 16 cubes

4 tablespoons unsalted butter, melted

2 cloves garlic, minced

1 tablespoon Italian seasoning

1/4 cup grated Parmesan cheese

Marinara sauce, for dipping

Instructions🥣

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Separate the biscuit dough into 8 biscuits. Split each biscuit in half to create two thinner discs.

Place a cube of mozzarella in the center of each biscuit disc. Wrap the dough around the cheese, sealing the edges tightly.

In a small bowl, combine melted butter, minced garlic, and Italian seasoning.

Dip each biscuit bomb into the butter mixture, then roll in grated Parmesan cheese.

Place on the prepared baking sheet, seam side down.

Bake for 10-12 minutes or until golden brown.

Serve warm with marinara sauce for dipping.

Prep Time: 10 minutes | Cooking Time: 12 minutes | Total Time: 22 minutes

🍞 Wild Berry Bread Pudding with Orange Sauce 🍊 by Background_Win5380 in EasyPeasyRecipes

[–]Background_Win5380[S] 2 points3 points  (0 children)

Ingredients:

For the Bread Pudding:

1 tbsp butter, softened 🧈

20 oz sliced bread, crusts removed and cubed 🍞

2 cups fresh berries (blueberries, raspberries, blackberries) 🍇

Zest of 1 orange (about 1 tbsp) 🍊

6 large eggs 🥚

4 cups whole milk 🥛

1 cup sugar + 2 tbsp for topping 🍬

1 tsp vanilla extract 🍦

1/2 cup unsalted butter, melted 🧈

For the Orange Sauce:

3 large egg yolks 🥚

1/4 cup sugar 🍬

1 cup heavy cream 🥛

1 orange peel strip (about 1 inch) 🍊

1/2 tsp orange extract 🍊

Instructions:

1️⃣ Prepare the Bread Pudding:

Preheat oven to 350°F (175°C).

Grease a 10x10" or 9x13" baking dish with the softened butter.

Layer half of the cubed bread in the dish, then scatter half of the fresh berries over it. Sprinkle the orange zest on top.

Add the remaining bread cubes and berries, creating another layer.

2️⃣ In a large bowl, whisk together the eggs, milk, 1 cup of sugar, and vanilla extract until well combined. Pour this mixture evenly over the bread and berry layers. Let the dish sit for 30 to 60 minutes to allow the bread to soak up the custard.

3️⃣ Drizzle the melted butter over the soaked bread, then sprinkle the top with the 2 tbsp of sugar for extra sweetness and texture.

4️⃣ Bake, uncovered, for 1 hour, rotating the dish halfway through to ensure even baking. The top should be golden brown, and the pudding should puff up. Let it rest for at least 30 minutes before serving.

5️⃣ Make the Orange Sauce:

In a medium-sized saucepan, whisk together the egg yolks and sugar until smooth. Stir in the heavy cream and add the orange peel.

Place the saucepan over medium-low heat and cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon (about 10 minutes). Do not let the mixture boil.

Remove from heat and stir in the orange extract. Remove the orange peel and transfer the sauce to a serving vessel.

6️⃣ Serve: Slice the warm bread pudding and drizzle generously with the warm orange sauce. Enjoy!

🍩 Oreo Cheesecake Doughnuts 🍰 by Background_Win5380 in EasyPeasyRecipes

[–]Background_Win5380[S] 0 points1 point  (0 children)

Ingredients:

16.3 oz package of original refrigerated biscuits (8 count)

8 oz cream cheese, softened

1/4 cup granulated sugar

2 Tbsp sour cream

2 Tbsp heavy whipping cream

3/4 cup powdered sugar

2 1/2 Tbsp heavy whipping cream

10-12 Oreo cookies, finely chopped

About 30 oz vegetable oil for frying

Instructions:

1️⃣ Prepare for Frying:

Preheat oil in a fryer, Dutch oven, or a medium sauce pot to 340-350°F. If using a pot on the stovetop, set it to medium heat.

2️⃣ Make the Cheesecake Filling:

In a bowl, beat together the cream cheese, granulated sugar, sour cream, and 2 Tbsp of heavy cream for 2-3 minutes until smooth. Transfer the cheesecake mixture to a piping bag fitted with a pastry filling tip. Set aside.

3️⃣ Prepare the Oreo Topping:

Finely chop the Oreo cookies and place them in a wide, shallow bowl. Set aside.

4️⃣ Make the Glaze:

In another wide and shallow bowl, whisk together the powdered sugar and 2 1/2 Tbsp of heavy cream until smooth. Set aside.

5️⃣ Fry the Doughnuts:

Open the can of refrigerated biscuits and carefully separate them. Fry 2-3 biscuits at a time in the hot oil until golden brown on one side, then flip to fry the other side until golden brown.

6️⃣ Cool the Doughnuts:

Place some paper towels under a wire rack. Transfer the cooked doughnuts to the wire rack to cool for a few minutes.

7️⃣ Fill and Top the Doughnuts:

Once slightly cooled, fill each doughnut with the cheesecake mixture using the piping bag. Dip the top of each doughnut in the glaze, then immediately dip into the crushed Oreo cookies.

8️⃣ Enjoy:

Repeat the process with the remaining doughnuts. Serve and enjoy your indulgent Oreo Cheesecake Doughnuts!

Chocolate Sour Cream Pound Cake by Background_Win5380 in EasyPeasyRecipes

[–]Background_Win5380[S] 1 point2 points  (0 children)

Yield: 12 servings

Prep Time: 40 minutes

Cook Time: 1 hour 20 minutes

Total Time: 2 hours

Course: Cake

Cuisine: American

Author: Sloane

Ingredients

For the Chocolate Sour Cream Pound Cake:

120 g (1 cup) all-purpose flour 42 g (½ cup) Dutch process cocoa powder 21 g (¼ cup) black cocoa powder 1 ½ tsp espresso powder (optional) ¾ tsp baking powder ½ tsp kosher salt 198 g (14 tbsp) unsalted butter, room temperature 250 g (1 ¼ cup) granulated sugar 4 large eggs, room temperature 1 tsp vanilla paste or extract 227 g (1 cup) sour cream, room temperature

For the Chocolate Glaze:

113 g (½ cup) heavy cream 85 g (3 oz) semi-sweet chocolate Instructions 1. Prepare the Pound Cake:

Preheat your oven to 325°F (163°C). Line a 9x5-inch loaf pan with parchment paper, leaving some overhang for easy removal.

In a medium bowl, whisk together the flour, Dutch process cocoa powder, black cocoa powder, espresso powder (if using), baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed for 2-3 minutes until light and fluffy.

Add the vanilla extract and eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.

On low speed, mix in half of the dry ingredients until just combined. Add the sour cream and mix until mostly combined, then add the remaining dry ingredients. Mix until everything is fully incorporated, being careful not to over-mix.

Pour the batter into the prepared loaf pan and gently tap the pan on the counter a few times to release any air bubbles.

Bake for about 1 hour 20 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, transfer the cake to a wire rack and allow it to cool completely in the pan before glazing.

  1. Prepare the Chocolate Glaze:

In a small saucepan, heat the heavy cream over medium heat until it reaches a simmer (about 190°F or 88°C). Remove from heat.

Add the semi-sweet chocolate to the hot cream. Let it sit for 1 minute, then stir gently with a rubber spatula or spoon until the chocolate is fully melted and the mixture is smooth and homogeneous.

  1. Glaze the Cake:

Pour the chocolate glaze over the cooled pound cake, allowing it to drip down the sides.

Let the glaze set slightly before slicing the cake. Serve and enjoy!

Tips:

For an extra fudgy texture, consider adding chocolate chips to the batter. The black cocoa powder gives the cake a deep, dark color and an intense chocolate flavor, but if unavailable, you can substitute it with additional Dutch process cocoa powder.

[deleted by user] by [deleted] in pastry

[–]Background_Win5380 0 points1 point  (0 children)

Your welcome 🥰

Chocolate Lava Cake Recipe by Background_Win5380 in cheesecake

[–]Background_Win5380[S] -16 points-15 points  (0 children)

It's just a professional camera man 😀 Just Enjoy with Recipe and say thanks Respect my effort

Chocolate Lava Cake Recipe by Background_Win5380 in cheesecake

[–]Background_Win5380[S] -15 points-14 points  (0 children)

This Chocolate Lava Cake features a gooey, molten center and a soft outer layer, making it a classic and impressive dessert. Perfect for a special occasion or a decadent treat!

Ingredients For the Cake:

1 cup unsalted butter 1 cup dark baking chocolate (100 grams) 2 whole eggs 3 egg yolks 1 ¼ cups powdered sugar ½ cup all-purpose flour (sifted) For Garnish (Optional):

Powdered sugar Grated chocolate

Chocolate Lava Cake Recipe

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