Tag Archive | kakao

Sjokolade Mousse Koek


Sjokolademouse rol koek - photo hersheys.png

Sjokolademousse rol koek – photo hersheys.png

Sjokolademousse-rolkoek

 

Marlien Viljoen

Vulsel
200 g (2 plakke) donker sjokolade, gekap
250 ml (1 k) room
3 eiers
80 ml (1/3 k) strooisuiker
2 ml (½ t) bakpoeier
125 ml (½ k) koekmeel
60 ml (¼ k) kakao
Knippie sout
Kakao en versiersuiker om oor te sif
1. Maak eerste die vulsel: Smelt die sjokolade en room saam tot glad. Verkoel tot koud.
2. Voorverhit die oond tot 200 °C en voer ’n gesmeerde rolkoekpan met bakpapier uit (sodat dit teen die kante van die pan opstaan). Spuit liggies met kleefwerende kossproei.
3. Skei twee van die eiers. Klits die eiergele, die heel eier en strooisuiker goed saam tot liggeel en dik.
4. Sif die bakpoeier, meel, kakao en sout oor en vou versigtig met ’n metaallepel in.
5. Klits die eierwitte tot stywe punte vorm en vou ook in.
6. Giet in die pan, smeer liggies gelyk en bak vir 10 minute tot gaar. (Toets deur liggies met jou vinger op die koek te druk. As dit terugspring, is dit gaar.)
7. Sif ’n bietjie kakao en versiersuiker op ’n klam vadoek en keer die koek daarop om. Trek die bakpapier af en rol die koek in die vadoek op. Laat só afkoel.
8. Haal die sjokolademengsel uit die ys¬kas en klits tot lig en donsig. Rol die koek oop, smeer die mousse op en rol weer op. Sif nóg versiersuiker en kakao oor………

Sjokolade Sponskoek

Natasha De Jager Viljoen

1 koppie suiker
1 koppie meel
½ koppie warm sterk koffie
3 t bakpoeier
2 eetlepels kakao
1 t sout
½ koppie olie
1 t vanilla essence
4 eiers geskei

Sjokolade Mouse
250 ml Stork Cremendous ( of enige ander room)
1 blik gekookte kondensmelk
3 eetlepels kakao

Bereiding
Voorverhit oond op 180 grade C

Tripple Mousse Cake-Source Unkown

Tripple Mousse Cake-Source Unkown

Tripple Mouse Cake
Natasha De Jager Viljoen

Master chef Australia
1/2 cup chocolate syrup
1 pkg. chocolate cake mix
1 cup water
1/3 cup oil
7 eggs, divided
1/2 cup Sour Cream
1 pkg. Cream Cheese, softened
1 cup sugar
1 can evaporated milk
4 squares BAKER’S Semi-Sweet Chocolate, melted
1 cup Whipped Topping

Heat oven to 375ºF. Spray 12-cup fluted tube pan with cooking spray; pour in chocolate syrup. Beat cake mix, water, oil and 3 eggs with mixer 2 min. or until well blended; blend in sour cream. Pour over syrup in pan. Beat cream cheese and sugar with mixer until well blended. Add remaining eggs; mix well. Blend in evaporated milk and melted chocolate; gently spoon over cake batter in pan. Cover with foil sprayed with cooking spray, sprayed-side down. Place tube pan in shallow pan. Add enough water to larger pan to come at least 2 inches up side of tube pan. Bake 1 hour 30 min. or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Refrigerate 2 hours. Invert cake onto plate; remove pan. Serve cake topped with ORLEY WHIP

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Sjokolade koffiekoek


sjokolade koffie koek

 

KLAMSTE SJOKOLADE KOFFIEKOEK OOIT !!!

Bestanddele:

1 ¾ kop meel
2 koppies wit suiker
¾ koppie kakaopoeier
1 ½ teelepel koeksoda
¾ teelepel sout
2 groot eiers
1 koppie karringmelk (of plaasvervanger deur om 1 eetlepel wit asyn in ‘n koppie te gooi en dan te vul met melk, laat staan 5 minute tot verdik)
½ koppie botter, gesmelt
1 eetlepel vanieljegeursel
1 koppie vars gebroude warm koffie (of 2 teelepel kitskoffie in 1 koppie kookwater)

Metode:

Verhit die oond tot 180 grade. Smeer en meel of spray en cook twee 9-duim bak panne (of lyn met bakpapier sirkels)

In die groot bak, meng meel, suiker, kakao, koeksoda en sout. Voeg die eiers, karringmelk, botter en vanieljegeursel by en klits tot glad (ongeveer 3 minute). (gebruik ‘n klitser vir beste resultate) Roer in warm koffie met ‘n rubber spatel. Beslag sal baie loperig lees.

Gooi die beslag eweredig tussen die twee panne en bak op middelste rak van die oond vir sowat 35 minute of totdat tandestokkie in die middel skoon uitkom met net ‘n paar koekkrummels wat vassit.

Laat 15 minute staan om af te koel in panne, Plaas ‘n draadrakkie bo-oor elke pan. Gooi koeke uit. Laat koek heeltemal afkoel voor versier

Let wel:
Om hierdie resep te gebruik vir kolwyntjies, (12) Verhit die oond tot 200 C i.p.v 180 C Verdeel beslag eweredig onder koppies en bak 20-25 minute

Versiersel
80 ml kakao
125-180 ml yskoue ingedampte melk óf room
250 ml gesifte versiersuiker
5 ml vanieljegeursel
3 ml kitskoffiepoeier, opgelos in 15 ml kookwater Laat koek afkoel. Klits al die bestanddele vir die versiersel goed saam. Laat staan vir ‘n paar minute en skep oor die koek


Chocolate coconut slices

Chocolate coconut slices

Chocolate Coconut Slices

Source Unkown

Summary: Chocolate coconut slices – a heavenly combo of richness of chocolate topped with goodness of coconut with few slices of almonds thrown in to add a nutty flavour.

Ingredients
•For chocolate layer
•Butter (unsalted and softened) : 1 stick or 113 gm
•Sugar (light brown) : 1/2 cup
•Salt : 1/4 tsp
•Egg (large) : 1
•All-purpose flour : 1/4 cup
•Baking powder : 1/4 tsp
•Cocoa powder : 1/4 cup
•For coconut layer
•Coconut (shredded and sweetened) : 1 1/2 cup
•Sugar : 3/4 cup
•Egg : 1
•Milk : 1/2 cup
•Vanilla extract : 1 tsp
•Almonds (slivers) : a handful

Instructions
1.Preheat the oven to 375 F.
2.Lined a 9 inch square pan with parchment paper. Grease the paper along the base and side of the pan; leave the overhang edges of the paper as it is.
3.Melt the butter in microwave and add the light brown sugar, whisk them together till it becomes light and fluffy. Beat the egg into it and whisk them till combined.
4.In another bowl sift the flour with salt and baking powder and mix the cocoa powder well with the flour.
5.Slowly add the flour and cocoa mix into this egg-butter mixture and with the help of a rubber spatula mix it until just combined.
6.Do not overmix the batter.
7.Pour this cocoa batter into the prepared square pan and bake for 10-15 minutes.
1.While the cocoa or chocolate layer is baking in the oven, lets prepare the coconut layer.
2.Mix all the ingredients mentioned for the coconut layer, until just combined. The mixture should not be liquid but a semi solid mass, if requires lessen the amount of milk mentioned in the recipe.
3.After 15 minutes, take out the chocolate layer from the oven, check whether it is done or not and then add the coconut layer over it.
4.Spread the coconut layer evenly over the chocolate layer.
5.Bake in the oven for another 20-25 minutes.
6.Cool in the pan for 10 minutes and then cut it into slices of desired shapes and sizes (mine yield 12 rectangular slices), and completely cool it in the wire rack before serving.

Roomys koek (Snickers and peanut butter brownie ice cream cake)


snickerscake

Snickers Peanut Butter Brownie Ice Cream Cake

By: lifeloveandsugar

1 8-inch cake

1 box brownie mix, plus ingredients required on box
1/4 cup milk
250gr  cream cheese, softened
1/2 cup sugar
1 1/2 cups peanut butter
250gr  Cool Whip (cream) , thawed
1  bottle chocolate sundae syrup
1  bottle caramel sundae syrup
1 bag mini snickers, chopped, divided into three groups

NOTE: An 8-inch springform pan is best for this recipe so that you can easily remove the cake once it’s been assembled. If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it’s assembled and frozen.

Brownies:
1. Make brownie dough according to instructions on back of box.
2. Grease two 8-inch pans (preferable springform pans, see above) and line the bottoms with parchment paper to allow for easy removal. Bake at temperature on box, reducing baking time to about 20 minutes (You can also bake 1 big brownie – which would cook for the normal time – and cut it in half, but cutting a brownie in half isn’t super easy).
3. When brownies are done baking, allow to completely cool.

Ice Cream:
1. Combine milk, cream cheese, sugar and peanut butter together in the bowl of a stand mixer, or with a hand mixer. Mix until completely combined.
2. Fold in the cool whip.

Assembling it all:
1. Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan.
NOTE: You should be using the same 8-inch pan you used for the brownies. Not all 8-inch pans are exactly the same size. Your brownie needs to fit in this pan.
2. Put the first brownie layer in the bottom of your pan.
3. Spread 1/2 cup caramel sauce and 1/2 cup chocolate sauce over the brownie. Top with first group of chopped snickers.
4. Top with half of the peanut butter ice cream.
5. Add second brownie to the pan, on top of the ice cream.
6. Again cover with 1/2 cup caramel sauce and 1/2 cup chocolate sauce. Top with second group of chopped snickers.
7. Top with remaining peanut butter ice cream.
8. Allow ice cream cake to freeze completely.
9. When frozen, remove from springform pan and remove parchment paper from sides.
10. Top with additional caramel sauce and chocolate sauce, allowing it to drizzle down the sides.
11. Cover with remaining chopped snickers and a little more caramel and chocolate sauce.

EK DINK AS MENS  STUKKIES:

BAR-ONE, NOSH, GEBRUIK GAAN DIT NET SO LEKKER WERK.

lifeloveandsugar

lifeloveandsuga

Swart versiersuiker


swart versiersuiker

 

Ek kry verskriklik baie navrae van HOE MAAK EK SWART VERSIERSUIKER:

Ek het die op die internet gekry en het die direkte skakel soontoe vir julle ook geplaas.

Maak jou gewone versiersuiker met WIT wooden spoon of enige WIT BOTTER en versiersuiker.(Nie geel botter nie) Gooi nou genoeg kakao in om ‘n donker bruin kleur te verkry – Daar is nie hoeveelhede by betrokke nie, want dit hang af hoeveel versiersuiker jy wil maak. Hou aan om kakao by te voeg tot jy sien dit is ‘n donker donker bruin.
Die video se dat die SWART PASTA (PASTE) werk die beste – sit nou bietjie bietjie gewys in, roer goed deur en as jy sien jy kort nog swart – nog paste – Jy kan wel die druppels ook gebruik, jy gaan net baie meer druppels moet ingooi tot jy die pikswart kleur gekry het wat jy benodig. Indien dit te styf of te slap is, voeg melk by of nog versiersuiker of nog paste ens.

Het ook die ander tip gekry:

TO USE FOOD COLORING

To Make Orange: Mix equal parts red and yellow.

To Make Purple: Mix equal parts red and blue.

To Make Black: Mix 3 parts red, 3 parts blue, and 2 parts green.

http://www.videojug.com/film/how-to-make-buttercream?sourcelink=autoforward#playlist-urlname=how-to-make-black-icing

Sjokolade koffie pankoek


Sjokolade Koffie pankoek

Sjokolade Koffie pankoek

Sjokolade koffie pankoek

Petrie Thirion

5 eiers,

1 en half k suiker,

1 t vanilla,

half t sout,

1 k olie,

3 e kakao,

1 k water,

2 k koekmeel,

3 t bakpoeier.

Klits eierwit styf en hou eenkant. Klits eiergele,suiker,vanilla,sout saam. Voeg water,olie en kakao by en meng goed. Voeg meel,bakpoeier by en meng. Voeg laaste eierwitte by,meng goed deur

Bak in gesmeerde oondpan

Bak 25 min by 180 grade.

Sous:

Meng 1 en half k water,1 en half k suiker,1 t vanilla,3 e kitskoffie saam en kook vir 5 min.

Gooi warm sous oor warm koek. Versiering klits orlay whip room styf en voeg 1 blik caramel kondensmelk by en meng goed deur,smeer oor afgekoelde koek en strooi flake oor of gekapte neute, sny in blokke en bedien.

Karamel tert koekies


chocolate salted tarts

 
Chocolate Salted Caramel Tart Recipe:
Adapted from Vanilla Garlic
Makes 6 small 8-cm tarts or one big 22-cm tart

For the Crust:

• 110 gr butter, softened;
• 100 gr sugar;
• 1 large egg yolk;
• 130 gr all purpose flour;
• 30 gr cocoa powder.
In a large bowl, beat butter and sugar until creamy. Beat in the egg yolk. Combine the flour and cocoa powder and add them to the butter mixture. Mix in until it just comes together. Roll out the dough or form it just pressing it with your fingers into 6 8-cm rings laid down on a paper lined baking tray. Fridge the tarts shells for an hour to set. Meanwhile preheat the oven to 180º C. Prick the tart shells all over with a fork and blind bake until cooked through, about 15 minutes. Cool on a wire rack.

For the Caramel:

• 125 ml water;
• 400 gr granulated sugar;
• 60 gr glucose;
• 125 ml heavy cream;
• 110 gr butter (if using salted butter skip the salt below);
• 15 gr flaked sea salt.
In a saucepan, whisk together the sugar, glucose and the water and bring to a boil. Salt can be added at this initial step (skip if using salted butter), but I prefer to add it at the end in order to preserve the salt crystals. Cook without stirring until amber colour, if using a candy thermometer it should reach 180º C . Remove the pan from heat and whisk in the butter and the cream until smooth. Pour caramel into cooled tart shells and refrigerate until firm, around 4 hours.

For the Ganache:

• 120 gr heavy cream;
• 120 gr high quality dark chocolate
• Sea salt or kosher salt for garnish
Bring the cream to a simmer. Then pour the hot cream over the chocolate. Wait for a minute, then stir to obtain a smooth ganache. Pour the ganache evenly over the tarts and refrigerate for further 4 hour. Before serving sprinkle with sea salt, but not before as it will melt away.

Tip: If you have any caramel left, wait till it hardens, then tear small pieces of it and dip them in dark chocolate.e