ann reardon

Three ways to rescue a failed cake and turn it into a beautiful cake.

Cake Rescue

gelatine

Water

milliliters (12.68 fluid ounces) or 1 1/2 cups milk

(22.05 ounces) chocolate

(29.81 ounces) cream

Put the sheets of gelatine in a bowl of water to soak and set aside.

Place the milk in the microwave on high until it just starts bubbling (watch it doesn't boil over)

Pour the milk over the chocolate, leave for a couple of minutes then stir well together until it is smooth.

Three ways to rescue a cake Ann Reardon How To Cook That

Chocolate with bubbles of nothing mixed through, sounds easy right? I did several experiments with different methods before we got this to work. But the results were worth it, beautifully bubbly chocolate.

Air Delight Aero Chocolate Bar Recipe

(10.58 ounces) (10.58 ounces (299.94 grams)) white Chocolate

Tablespoons Freeze died cocoa butter

Melt the 2 tablespoons of freeze dried cocoa butter with the peppermint essence and powdered food colour.

Melt the chocolate and mix with the green cocoa butter.

https://www.youtube.com/watch?v=lDB_isjDG5E

The origins of this dessert have been hotly debated for some time. Was it the chef at Angelina restaurant in Paris or an Italian chef 300 years earlier? Either way, you can make it for yourself and enjoy the chestnut cream, meringue and soft cake.

Angelina’s Mont Blanc Dessert Recipe Paris

cream of tartar or tartaric acid

white sugar

Put the egg whites, sugar and a pinch of cream of tartar into a bowl and whip on high speed until it is thick.

https://www.youtube.com/watch?v=TLljVXuLn1g&feature=emb_logo

Chocolate, peanut bomb with caramel sauce. This is rich, crunchy, gooey and impressive – you’ve got to make it for your friends, or just for you. Pour over the hot caramel sauce and watch the top melt open and then dive your spoon into the rich goodies that await inside.

Chocolate Peanut Dessert Recipe

(4.76 ounces) (4.76 ounces (134.94 grams)) dark chocolate

(3.88 ounces) (3.88 ounces (110 grams)) milk chocolate

Check your chocolates ingredients if it contains cocoa butter it is real chocolate and must be tempered or will not hold its shape at room temperature, please see this previous post on tempering.

https://www.youtube.com/watch?v=9KpUDxM5Ncc

This is a beautiful moist and delicious chocolate cake with the crunch of toasted pistachios and almonds on the side topped off with rich ganache and chocolate flowers. Perfect for Christmas or any other special gathering.

My Rich Chocolate Cake Recipe

(7.05 ounces) of 70% cocoa dark chocolate

(11.11 ounces) or 1 1/3 cups margarine or butter

eggs

(17.14 ounces) caster sugar

(7.05 ounces) plain flour

cocoa powder

tsp baking powder

To decorate

(20.29 fluid ounces) cream

icing sugar

vanilla essence

For the ganache

(10.58 ounces) milk chocolate

milliliters (3.38 fluid ounces) cream

Preheat the oven to 180C (356 degrees Fahrenheit) (356 degrees Fahrenheit (180 degrees Celsius)).

Place chocolate and margarine into a bowl. Melt in the microwave (30seconds, stir, 30sec, stir…).

Whisk the eggs and sugar together. Combine egg and chocolate mixtures.

Sift flour, cocoa powder and baking powder together and mix into cake mixture until just combined.

Pour into two lined 20cm (7.87 inches) (7.87 inches (19.99 centimetres)) round cake tins. Bake in the oven for 20 minutes.  Test if its done by inserting a skewer into the centre, if it comes out clean it is ready. If the cake is looking done on top but is not yet cooked through put an empty baking tray on the shelf above it in the oven.

Break the chocolate and put into a bowl. Bring the cream to a boil and then pour over the chocolate. Leave to sit for a couple of minutes and then stir until smooth. Cover with plastic wrap and leave on the bench overnight to firm up.

Whip the cream, vanilla and icing sugar until just thickened. Divide your bowl into half and then one half into thirds. Use one of these smaller portions between the layers. Add a generous spoon of ganache to the larger portion and mix in, use this to cover the sides of the cake.

Press nuts onto the side of the cake and pipe ganache on top.

https://www.youtube.com/watch?v=W_l9Xk_2IQQ

How to make a delicious rich chocolate cake from scratch and decorate it with chocolate gnache and a white chocolate flower.

How-to make CHOCOLATE CAKE  Ann Reardon How To Cook That

Have you ever been disappointed by a dry and tasteless chocolate cake? Well then this is the recipe for you. This is my all time favourite chocolate cake recipe. It makes a rich moist cake that tastes like chocolate. The photos below are from making four times the quantities listed in this recipe – to make a cake big enough for 100 people. The picture above is from one quantity of this cake, layered with chocolate mousse, centered with orange creme brulee, coated in chocolate glacage and decorated with tempered milk chocolate.

Best Chocolate Cake Ever

(7.05 ounces) (7.05 ounces (199.86 grams)) 70% cocoa dark chocolate

(11.11 ounces) (11.11 ounces (314.96 grams))

Place chocolate and margarine into a bowl.

Melt in the microwave (30seconds, stir, 30sec, stir…).

https://www.youtube.com/watch?v=W_l9Xk_2IQQ&feature=emb_logo

Recipe & video tutorial for this  decadent chocolate cake recipe with crunchy choc crumb and velvety smooth chocolate mousse between the layers.  Topped with salted caramel drip and toasted Italian meringue.

Decadent Tall Chocolate Mousse Cake with salted Caramel Drip

For the Crunchy Cookie Crumb

Cornstarch

salt

flour

(3.7 ounces) (3.7 ounces (104.89 grams)) sugar

chocolate

Put the cornstarch, salt, flour, sugar and cocoa powder into a bowl and stir.

Add in the melted butter and continue to mix it until you get a crumbly dough.

Sprinkle them onto a baking tray in chunks and bake them for 20 minutes.

When you first get them out of the oven they will be quite soft, but they will crisp up as they cool.

Once they are firm tip half of them into an airtight container for later, and pour the other half into a bowl of melted chocolate. The chocolate doesn’t need to be tempered. Stir around until they are well coated. Spread them out on some baking paper and refrigerate until set.

Decadent Chocolate mousse Cake Recipe with layers of chocolate cake, chocolate mousse, salted caramel, chocolate cookie crumb and italian meringue.

Top 7 ann reardon recipes from across the web

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Top Tags

Cake Rescue

Air Delight Aero Chocolate Bar Reci...

Angelina’s Mont Blanc Dessert Recip...

Chocolate Peanut Dessert Recipe

My Rich Chocolate Cake Recipe

Best Chocolate Cake Ever

Decadent Tall Chocolate Mousse Cake...

Top 7 ann reardon recipes from across the web

The most viewed ann reardon recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cake Rescue

Air Delight Aero Chocolate Bar Reci...

Angelina’s Mont Blanc Dessert Recip...

Chocolate Peanut Dessert Recipe

My Rich Chocolate Cake Recipe

Best Chocolate Cake Ever

Decadent Tall Chocolate Mousse Cake...

The most viewed ann reardon recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine