The best Nutella recipe is here and if you want to learn how to make the best Nutella Ganache please….
how to make nutella
Hello from 5 star cookies and Happy World Chocolate Day! Are you ready for the celebration? Yes, July 7 is the World chocolate day. So enjoy this day. This day is made of chocolate for all of us, the chocolate addicts.
Our recipe today is the Nutella Ganache.
DESCRIPTION
If you are looking for simple recipe that can be used for cakes, cupcakes, chocolate bombes, the best coffee cake, chocolate tortes this is the one. You will not need another icing when you try this one. This one the perfect recipe.
Grandma’s Famous Jimmy Cake -the best cake
Trust me, it is so perfect that you can eat it by itself. Forget the cake, cupcakes or torte. Just find the spoon and start your best life. If you want to eat with the ice cream who I am to judge you. Just do what makes you happy.
And the chocolate and Nutella will make the whole world happy. So, in order to bring happiness into your life you will need to buy just a few ingredients. So, let’s start with my favorite part called shopping and you will need to buy all ingredients under the title called…
SHOPPING LIST
NUTELLA
heavy cream (33% or higher)
chocolate
corn syrup
butter, unsalted and room temperature
how to make nutella ganache at home
EQUIPMENT NEEDED
-medium sauce pan
-measuring glass cup or bowl
ACTION TIME
How to make Nutella Ganache
Ingredients
1 cup Nutella
2 oz semi sweet chocolate, chopped
1/4 cup butter, room temperature
1 cup heavy cream
3 TBSP corn syrup
INSTRUCTIONS
Using a medium size cup or bowl add Nutella, chopped chocolate and butter. Set aside. (I like to use glass measuring cup)
Add heavy cream and corn syrup into medium size sauce pan and heat until it begins to simmer.
Remove from heat and pour over Nutella, chocolate and butter.
Cover the cup with aluminum foil for 5 minutes.
After 5 minutes whisk until smooth.
And you are done.
Eat as much as you can and when you can’t what do you do?
STORAGE OF NUTELLA GANACHE
Store it in the fridge. Use an airtight container of just be sure it is covered. (use lid, plastic wrap or aluminum foil)
It can be stored for up to 2 weeks.
how to make nutella ganache for you
Quick Note
Chocolate – I like to use the semi sweet chocolate. It is my favorite. You can use dark chocolate or the chocolate you like to eat and taste.
Heavy Cream – please don’t use half and half. Use the real heavy cream, 33% or higher.
Nutella – my favorite place to buy is Costco. It is way cheaper than other stores. You get the package of 2 kg for $14 in Canada.
FINAL NOTE
Nutella ganache is the heavenly recipe for all of you need something sweet and perfect in a minute.
If you want to print the most amazing recipe, please check the box below.
Don’t forget:
PRINT – MAKE – SHARE
How to make Nutella Ganache (YES)
Yield: Serving 2 people
Prep Time: 5 minutes
Cook Time: 9 minutes
Total Time: 14 minutes
If you are looking for simple recipe that can be used for cakes, cupcakes, chocolate bombes, the best coffee cake, chocolate tortes this is the one. You will not need another icing when you try this one. This one the perfect recipe.
Ingredients
1 cup Nutella
2 oz semi sweet chocolate, chopped
1/4 cup butter, room temperature
1 cup heavy cream
3 TBSP corn syrup
Instructions
Using a medium size cup or bowl add Nutella, chopped chocolate and butter. Set aside. (I like to use glass measuring cup)
Add heavy cream and corn syrup into medium size sauce pan and heat until it begins to simmer.
Remove from heat and pour over Nutella, chocolate and butter.
Cover the cup with aluminum foil for 5 minutes.
After 5 minutes whisk until smooth.
And you are done.
Eat as much as you can and when you can't what do you do?
STORAGE OF NUTELLA GANACHE
Store it in the fridge. Use an airtight container of just be sure it is covered. (use lid, plastic wrap or aluminum foil)
It can be stored for up to 2 weeks.
Love and hugs
from your favorite food blog 5 star cookies and don’t forget to have some fun with chocolate and Nutella.
Nothing is perfect but…making the Nutella ganache is!
The answer for the chocolate baking addiction is Double Chocolate Roll Cake! Again, what was the question? Who cares! Chocolate is always the answer! Why? Because…
double chocolate roll cake – the best recipe
Hello my baking nation,
How are you doing or should I say “how you doin‘?” (Joey). Do you know that July 7 is the world chocolate day? Of course you do. This is the date in 1550 that chocolate was first brought to Europe. Can you imagine that day? Really? Or the year of the 1550…Do you think we knew each other then? We had to. There is no way I did not exist that day in Europe. And you too! All of you. Again, please imagine July 7, 1550. The chocolate magic in the air. And the promise … the promise that life is going to offer you so many, so many and so many amazing chocolate recipes. Now it is 2021 and that promise is still keep going. Stronger and better than ever.
So, from 5 star cookies to you, another chocolate recipe is here to stay and to be shared. The name is…
DOUBLE CHOCOLATE ROLL CAKE!
Yes, yes and yes.
double chocolate roll cake
DESCRIPTION
What better way to celebrate the world chocolate day than by making the double chocolate cake recipe. Double trouble for your soul. Just kidding. Your soul needs the chocolate escape. All of us do. So, how are we going to make this recipe?
Well, the recipe is very easy to make. The base for the cake is made of eggs, sugar, flour and cinnamon. Supper simple, don’t you think. The filling is my favorite one. Made of MILKA Chocolate. White and hazelnut! Can you hear me 1550…we made it. You should be so proud of 2021. Please forget the stupid virus, vaccines and focus on the chocolate. Chocolate will save the world. Forget that sentence “death by chocolate”. It is another conspiracy theory. And you don’t need it. What you need is under the title …
SHOPPING LIST
flour (all purpose, unbleached)
eggs
sugar
cinnamon
icing sugar
butter (unsalted)
vanilla pudding
milk (2%)
hazelnut Milka chocolate
white Milka chocolate
vanilla extract
baking powder
salt
cornstarch
heavy cream
hazelnuts and walnuts (ground)
Nutella
double chocolate roll cake-chocolate recipe
EQUIPMENT NEEDED
-stand-up mixer or hand mixer
-mixing bowl
-saucepan (medium size)
-baking sheet (12 by 16 inches)
ACTION TIME
Double Chocolate Roll Cake-Baking Addiction
Ingredients
6 large eggs (room temperature, organic)
3/4 cup sugar
1 cup flour (AP, unbleached)
4 tsp cinnamon
1 tsp baking powder
1/8 tsp salt
1 tsp cornstarch
CHOCOLATE FILLING
3 egg yolks
2 Dr. Oetker Vanilla Pudding
1/2 cup sugar
2 TBSP flour
3 cups of milk
1 hazelnuts Milka chocolate (100 gr)
1 white Milka chocolate (100 gr)
1/2 cup butter, unsalted and room temperature
2 cups heavy cream
Optional: Whip It
1/2 cup Nutella
INSTRUCTIONS
Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).
Spray with baking spray and set aside.
Preheat oven to 350 F.
Add to the mixing bowl eggs and sugar.
Then using the cage attachment beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)
Sift the flour, cornstarch, baking powder, cinnamon and salt.
Add into eggs mixture and fold gently using a spatula.
SuperImportant for the double chocolate roll cake:
Don’t use mixer when adding flour mixture.Use the spatula.
Again, please fold the flour into the eggs mixture using a spatula.
Be sure that flour mixture is incorporated into eggs mixture.
Spread the batter on the prepared jelly roll pan.
Bake at 350 for 15 minutes.
Cool completely. (for about 2 hours)
Making the chocolate filling (3 for 1)
Add eggs yolks and sugar into the mixing bowl. Mix for about 3 minutes.
Then add 2 Dr. Oetker Vanilla pudding, flour and 1/2 cup milk. (room temperature).
Mix until all ingredients are incorporated. (another minute or two)
Meanwhile, add 2 1/2 cup cold milk into the large or medium size pot.
Bring the milk to a boil. Remove from heat and stir in the egg/pudding mixture.
Return to heat and stir non stop for about 3 minutes or until thickness.
Remove from heat and let’s make 3 filling. Yes, we will make 3 fillings from it.
Bowl 1: Take 1/4 cup of the vanilla filling and transfer to the bowl 1. Add 1/2 cup Nutella into it and just stir until both ingredients are incorporated. This is your filling number 1.
Then divide the left vanilla pudding into two bowls, bowl 2 and 3.
Bowl 2: Add hazelnuts Milka chocolate and stir until chocolate is incorporated
Mixing bowl 3: Add the Milka white chocolate and stir until chocolate is melted and happy.
Cover all 3 bowls with plastic wrap and let it cool.
While the filling is cooling, mix the butter. Set aside.
When chocolate filling (or the filling with the hazelnuts chocolate) is cooled add half of the mixed butter. Mix until incorporated. (2 to 3 minutes if using KitchenAid mixer)
Then to the white chocolate filling add half of the mixed butter. Mix it.
Important note: don’t add butter to the Nutella filling.
So, you just made 3 filling for your best chocolate roll cake recipe.
You made hazelnut or brown chocolate filling, yellow or white chocolate filling + small size Nutella filling.
chocolate milka filling
ASSEMBLY OF THE CHOCOLATE ROLL CAKE
When your base cinnamon cake is cooled, cut the cake into the half (12 by 8 is each piece)
The first half of the cake add and spread the hazelnut filling. Then add Nutella filling by large spoonfuls (any place you want to).
Important: Don’t roll this cake yet. Just spread the hazelnut filling and nutella on top of this half cake.
To the second half of the cake add and spread yellow, white chocolate Milka filling. ROLL IT.
Then place the rolled cake on the top of the hazelnut filling.
Roll them together. Yes, rolled the rolled cake together with hazelnut filling.
Don’t worry if it is not perfect. (heavy cream will hide it)
Place the double rolled chocolate cake into the plastic wrap and aluminum foil and transfer to the freezer for a few hours or overnight.
NEXT DAY
THE FINAL STEP – DECORATIONof Double chocolate roll cake
Add heavy cream and Dr. Oetker Whip it (if using) into the mixing bowl.
Mix for a few minutes or until you get the thickness you want.
Remove the cake from the freezer.
Cover the whole cake with the heavy cream.
Decorate with hazelnuts, walnuts and shaved chocolate.
Enjoy and share.
Review the Steps
-make the cake
-cool and cut into 2 equal pieces
-make 3 chocolate filling and transfer to the cakes
-roll the cake with yellow filling and then roll again inside of hazelnut filling
-transfer to the freezer
-cover with heavy cream
-decorate as you wish (chocolate, hazelnuts, walnuts, sprinkles…)
double chocolate roll cake-cake for you
Quick Note
Eggs – use large, organic eggs. (room temperature for this recipe)
Milk – I used 2% regular milk from the store. You can also use 3.25%
Vanilla pudding – YOU CAN’T USE INSTANT. It has to be Dr. Oetker.
Cinnamon – I used organic, ground cinnamon. You use what you have
Milka Chocolate – you can buy Milka chocolate in the Walmart, Safeway, Superstore (check the international section) or you can order online
FINAL NOTE
Chocolate is always the answer! Why? Because…chocolate is the life.
So, make your life happy by making the best recipe from 5 star cookies called Double Chocolate Roll Cake!
And from 1550 to 2021 chocolate is always here to support you.
If you want to print the most amazing recipe, please check the box below.
Don’t forget:
PRINT – MAKE – SHARE
Double Chocolate Roll Cake-Baking Addiction
Yield: Serving 4 people
Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour30 minutes
The best way to celebrate the world chocolate day is by making the double chocolate cake recipe.
BTW, chocolate day is every day. Not just on July 7th.
Ingredients
6 large eggs (room temperature, organic)
3/4 cup sugar
1 cup flour (AP, unbleached)
4 tsp cinnamon
1 tsp baking powder
1/8 tsp salt
1 tsp cornstarch
Chocolate Filling (3 for 1)
3 egg yolks
2 Dr. Oetker Vanilla Pudding
1/2 cup sugar
2 TBSP flour
3 cups of milk
1 hazelnuts Milka chocolate (100 gr)
1 white Milka chocolate (100 gr)
1/2 cup butter, unsalted and room temperature
2 cups heavy cream
1/2 cup NutellaOptional: Whip It
Optional: Whip It
Instructions
Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).
Spray with baking spray and set aside.
Preheat oven to 350 F.
Add to the mixing bowl eggs and sugar.
Then using the cage attachment beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)
Sift the flour, cornstarch, baking powder, cinnamon and salt.
Add into eggs mixture and fold gently using a spatula.
Super Important for the double chocolate roll cake:
Don’t use mixer when adding flour mixture. Use the spatula.
Again, please fold the flour into the eggs mixture using a spatula.
Be sure that flour mixture is incorporated into eggs mixture.
Spread the batter on the prepared jelly roll pan.
Bake at 350 for 15 minutes.
Cool completely. (for about 2 hours)
Making the chocolate filling (3 for 1)
Add eggs yolks and sugar into the mixing bowl. Mix for about 3 minutes.
Then add 2 Dr. Oetker Vanilla pudding, flour and 1/2 cup milk. (room temperature).
Mix until all ingredients are incorporated. (another minute or two)
Meanwhile, add 2 1/2 cup cold milk into the large or medium size pot.
Bring the milk to a boil. Remove from heat and stir in the egg/pudding mixture.
Return to heat and stir non stop for about 3 minutes or until thickness.
Remove from heat and let's make 3 filling. Yes, we will make 3 fillings from it.
Bowl 1: Take 1/4 cup of the vanilla filling and transfer to the bowl 1. Add 1/2 cup Nutella into it and just stir until both ingredients are incorporated. This is your filling number 1.
Then divide the left vanilla pudding into two bowls, bowl 2 and 3.
Bowl 2: Add hazelnuts Milka chocolate and stir until chocolate is incorporated
Mixing bowl 3: Add the Milka white chocolate and stir until chocolate is melted and happy.
Cover all 3 bowls with plastic wrap and let it cool.
While the filling is cooling, mix the butter. Set aside.
When chocolate filling (or the filling with the hazelnuts chocolate) is cooled add half of the mixed butter. Mix until incorporated. (2 to 3 minutes if using KitchenAid mixer)
Then to the white chocolate filling add half of the mixed butter. Mix it.
Important note: don't add butter to the Nutella filling.
So, you just made 3 filling for your best chocolate roll cake recipe.
You made hazelnut or brown chocolate filling, yellow or white chocolate filling + small size Nutella filling.
ASSEMBLY OF THE CHOCOLATE ROLL CAKE
When your base cinnamon cake is cooled, cut the cake into the half (12 by 8 is each piece)
The first half of the cake add and spread the hazelnut filling. Then add Nutella filling by large spoonfuls (any place you want to).
Important: Don't roll this cake yet. Just spread the hazelnut filling and nutella on top of this half cake.
To the second half of the cake add and spread yellow, white chocolate Milka filling. ROLL IT.
Then place the rolled cake on the top of the hazelnut filling.
Roll them together. Yes, rolled the rolled cake together with hazelnut filling.
Don't worry if it is not perfect. (heavy cream will hide it)
Place the double rolled chocolate cake into the plastic wrap and aluminum foil and transfer to the freezer for a few hours or overnight.
NEXT DAY
THE FINAL STEP – DECORATION of Double chocolate roll cake
Add heavy cream and Dr. Oetker Whip it (if using) into the mixing bowl.
Mix for a few minutes or until you get the thickness you want.
Remove the cake from the freezer.
Cover the whole cake with the heavy cream.
Decorate with hazelnuts, walnuts and shaved chocolate.
Enjoy and share.
double chocolate roll cake-the best roulade
Love and hugs
from your favorite food blog 5 star cookies and
Cookie
See you soon…
BE KIND…and don’t forget to enjoy the best chocolate recipes from 5 star cookies.
If you are looking for the best and number 1 coffee cake…it is here – Great Grandma’s Famous Jimmy Cake! Say thank you and …
Grandma’s Famous Jimmy Cake -easy recipe
Hello from your 5 star cookies! How are you? Our recipe today is the best and #1 coffee cake recipe. It is kind forgotten dessert and I want to share it with you. My lovely readers. So, what is so special about this cake. Let me tell you under the title called….
DESCRIPTION OF COFFEE CAKE
This cake is the coffee lovers dream dessert. Very quick to make and using super simple ingredients.
You will love this recipe. Like you love your own family or kids. Maybe not that much…but you know what I mean. This cake = LOVE! And love is all you need. Since love comes in all shapes and sizes this one is coming in bundt pan. So, be open minded and let it happen. In your kitchen. And this is not all.
On top of everything else, the Great Grandma’s Famous Jimmy Cake is having a little addition which is really the addiction. BTW, it is the best one your little, sweet heart can imagine. It is called…NUTELLA GANACHE. Yes, yes and yes. Sometimes, life is so fair and everything is align to make you happy. So, enjoy. Be kind and share.
In order to share, we have to make this number 1 cake recipe which is full of the coffee and chocolate sprinkles called jimmies. So, what ingredients do we need to make this amazing chocolate coffee cake?
Grandma’s Famous Jimmy Cake -easy coffee cake
SHOPPING LIST
flour
icing sugar
coconut oil
butter (unsalted)
eggs
coffee
chocolate sprinkles
pure vanilla extract
baking powder (no aluminum)
salt
Nutella
corn syrup
heavy cream
EQUIPMENT NEEDED
-your favorite mixer (my is the one and only KitchenAid mixer)
-bundt pan
-2 mixing bowl (one for the egg whites and the other for the rest of the ingredients)
-medium size sauce pan
ACTION TIME
Grandma’s Famous Jimmy Cake -the best cake
Making Great Grandma’s Famous Jimmy Cake(#1 Coffee Cake)
Ingredients
1/2 cup coconut oil
1/2 cup butter
2 cups icing sugar
2 tsp baking powder
4 egg yolks
4 egg white, beaten
1 cup cold coffee
1 cup chocolate jimmies
2 cups flour
1 tsp vanilla
1/2 tsp salt
Nutella Ganache
3/4 cup Nutella
2 TBSP butter, room temperature
1/2 cup heavy cream
2 TBSP corn syrup
INSTRUCTIONS
Cream coconut oil and butter. (image 1 below)
Add icing sugar and mix. (image 2 and 3)
Add 4 eggs yolks, coffee and vanilla. (image 4)
Mix in flour,salt, baking powder. (image 5)
Then add chocolate sprinkles or jimmies. (image 6 and 7)
To another mixing bowl add egg whites and beat with the whisk attachment until the peaks stand straight up.
Fold in beaten egg whites.
Baking in 9 inch tube pan at 325 F for about 1 hour.
Remove and cool.
Cover with the Nutella Ganache.
Options: You can cover just half of the cake with the Ganache.
The other half keep it plain or cover with chocolate or coffee icing.
Decorate with chocolate sprinkles.
Remember, chocolate sprinkles = Jimmy
How to make Nutella Ganache?
nutella ganache
Using a medium size cup or bowl add Nutella and butter. Set aside.
Add heavy cream and corn syrup into small sauce pan and heat until it begins to simmer.
Remove from the heat and pour over Nutella and butter.
Cover the cup or bowl with an aluminum foil for a few minutes. (I did it for 5 minutes)
After 5 minutes whisk until smooth.
So, you just made the best Nutella ganache in this Universe. (trust me, you did)
Pour over your best coffee cake, say thank you and enjoy.
If you remember this cake from somewhere…visit this post and I have to say the biggest thank you to this LINK
Grandma’s Famous Jimmy Cake -easy dessert
Review the Steps
-mix oil and butter
-add icing sugar and mix in.
-then add all other ingredients but egg whites and be sure all ingredients are incorporated
-fold in beaten egg whites
-bake and cool
-make Nutella ganache
-cover the cake with the best homemade Nutella ganache
-decorate with sprinkles (if you wish)
Grandma’s Famous Jimmy Cake for your family
Quick Note for the best Coffee Cake
Coffee – I used homemade coffee. You can buy from your favorite coffee shop and use it for this recipe. Just remember you need 1 cup and it needs to be cold. My favorite coffee is…
my favorite coffee
Eggs – I use large size organic eggs. I can’t say enough, please use the best eggs you can afford
Chocolate Sprinkles – I have to say it was not an easy task to find chocolate sprinkles. I found at the Safeway, international section (Europe). Of course you can order online and $ store have it too. (but a very small package)
chocolate sprinkles
FINAL NOTE
I was not kidding when I said the best coffee dessert or number 1 recipe is…
Great Grandma’s Famous Jimmy Cake(#1 Coffee Cake)!
When double trouble for your chocolate soul is not enough…we have a solution. It is THE TRIPLE CHOCOLATE TORTE or triple chocolate cake! Is it enough? The birds are singing and the life is about to….
triple chocolate cake-5 star recipe
Hello to all of you, my chocolate greedy virtual friends! How are you? Are you happy? Maybe crazy in love … Can you talk to me? I am listening and yes, I can hear you.
You are asking me for the recipe that can make you forget the reality. An trust me “HAPPY IS WITHIN REACH”.
Right here and right now. The name is…
TRIPLE CHOCOLATE TORTE OR TRIPLE CHOCOLATE CAKE.
Let the birds sing and let me show you how to make the best and the most amazing chocolate cake. For YOU, for ME … for all of US. Yes, this is us the chocolate addiction show from 5 star cookies.
triple chocolate torte or cake
DESCRIPTION OF CHOCOLATE CAKE
The base for this chocolate symphony cake is very simple to make. Too simple, if you ask me! You need the following ingredients:
eggs, sugar, flour, baking powder and walnuts.
To this base you will add not just one but 3 chocolate fillings. Yes, you will make and add 3 chocolate fillings that will make your heart sing.
BTW, I know you need it. The whole world need it. Because we are in desperate need to come together. To connect. So, how is this chocolate connector made?
It is made of one simple white filling and then divided into 3 heavenly parts.
First filling is made with the white chocolate, the second one with dark or semi sweet chocolate and the third one is made with the one and only Nutella.
How simple is that! You make one filling and then from there you create 3 magical chocolate fillings that will make the most terrorist personality pause and forget “the crazy ideas”! Yes, I know the power of chocolate is limitless.
And the last magical part is the ganache. Nutella Ganache! It is made of heavy cream, butter, corn syrup and Nutella. Give this to any CNN analyst during the Zoom call and they will be in chocolate heaven.
So, since we know that triple chocolate torte or triple chocolate cake will be solution to all of our problems, we need to make this cake as soon as possible. And because of that our first step is shopping and we need to buy the following ingredients that are under the title called…
triple chocolate torte – easy recipe
SHOPPING LIST
flour
sugar
eggs
walnuts
baking powder
heavy cream
icing sugar
cream cheese
white chocolate
semi-sweet chocolate (or dark chocolate)
Nutella
butter
corn syrup
EQUIPMENT NEEDED
-KitchenAid Mixer (or any mixer you have and like)
-round baking pan (8 or 9 inches)
-mixing bowl
-3 medium size bowls (for the triple chocolate filling)
-small sauce pan (for heavy cream to make Nutella ganache)
ACTION TIME
triple chocolate torte for your family
MAKING TRIPLE CHOCOLATE TORTE (CHOCOLATE CAKE)
Ingredients
Cake Base
3 eggs (large size)
3 TBSP sugar
1 TBSP + 1 tsp flour (all purpose, unbleached)
3/4 cup walnuts, ground
1/2 tsp baking powder (no aluminum)
Triple Chocolate Filling
20 oz cream cheese (PHILLADELPHIA)
1 3/4 cups heavy cream
1 1/2 cup icing sugar
3 1/2 oz white chocolate
4 oz semi sweet chocolate
1 3/4 cups Nutella
NUTELLA GANACHE
1 cup heavy cream
2 TBSP corn syrup
1 TBSP butter
1 1/3 cup Nutella
INSTRUCTIONS
How to make cake base?
Line baking pan with parchment paper or aluminum foil. Don’t spray.
Preheat oven to 375 F.
To a small bowl add flour, baking powder and ground walnuts. Stir and set aside.
Next step is to find the mixing bowl. Then add eggs and sugar into it.
Mix until triple in volume. (6 to 7 minutes). It is the picture 1 below.
Stop the mixer and stir in the flour / walnut mixture. (see picture 3)
Be sure that walnuts and flour is incorporated into the eggs mixture. (picture 4)
Pour into the baking pan.
Bake until done. For me it was 12 minutes.
When baked remove from the oven and let it cool.
Important: At this point you can cool the cake, remove from the baking pan and place into the freezer. You can keep it in the freezer for a few days or until you are ready to make the triple chocolate filling.
HOW TO MAKE TRIPLE CHOCOLATE FILLING?
Using a double boiler method melt white chocolate and semi-sweet chocolate. Set aside to cool.
Your next step is to add cream cheese into the mixing bowl.
Mix until smooth. (for about 1 minute)
Then add icing sugar and mix until the icing sugar is incorporated.
After that add heavy cream and mix until smooth.
BTW, you are almost done.
Divide cream cheese fillings into 3 equal parts and divide among 3 mixing bowl.
To the first filling add melted white chocolate. Mix until incorporated.
You can use mixer or you can use your wooden spoon, spatula to incorporate the chocolate into the filling.
So, you just made the first white filling.
To the second bowl, or 1/3 of cheese filling add melted semi-sweet or dark chocolate.
Mix until incorporated. Set aside.
And to the third bowl add the Nutella.
Quickly mix or stir until Nutella is incorporated into cheese filling.
So, you just made the best triple chocolate filling.
Now, we can start the best part of the cake, assembly step.
For this step I like to use baking pan I used to bake this cake in.
So, place the cake into the baking pan.
Add the semi-sweet chocolate filling, Nutella filling and then add the white filling.
Cover with plastic wrap and transfer to the freezer for a few hours or overnight.
Pour the Nutella ganache ove the whole cake and decorate with pink chocolate, shaved dark chocolate and walnuts.
triple chocolate torte or the best cake
Enjoy and share.
Making Nutella Ganache
Add heavy cream and corn syrup into small sauce pan and heat until it begins to simmer.
To another larger glass cup add Nutella and butter.
Pour the hot heavy cream over the Nutella and butter.
Cover the cup with aluminum foil for 5 minutes.
After 5 minutes whisk until smooth.
Review the Steps
-Bake the cake. Cool it.
-Make triple chocolate filling
-Place the cake into baking pan
-Add all 3 chocolate filling on top of the cake
-return the torte to the freezer
-Make Nutella ganache
-Cover the cake with Nutella ganache
-Decorate and return to the fridge
triple chocolate torte is the best 5 star chocolate cake recipethe best chocolate recipe
Quick Notefor Triple Chocolate Torte
EGGS– use large organic eggs
Heavy Cream – use 33% or 35%. Please don’t use half and half.
White Chocolate – I used Milka white chocolate for this recipe. You use what you can find in your store.
Cream Cheese – you can use Philadelphia original cheese, mascarpone or any cream cheese you like to use for your baking
Nutella – it is hazelnut spread. You can make homemade version if you want to.
triple chocolate torte – 5 star chocolate cake recipe
FINAL NOTE
Triple Chocolate Torte or the best triple chocolate cake is the chocolate symphony nirvana cake. Very simple to make.
The cake base + 3 chocolate fillings + Nutella Ganache = Chocolate Cake of you Dream.
Yes, my dear readers this recipe will take you the new levels of chocolate nirvana. Enjoy and share.
Final Grade: A+ for very best triple chocolate torte!
Now, my final question is:
Are you ready to eat the best chocolate cake? Ever! With so much chocolate…you can’t say NO!
If you want to print the most amazing recipe, please check the box below.
Don’t forget:
PRINT – MAKE – SHARE
Triple Chocolate Torte-Easy Chocolate Cake
Yield: Serving 6 people
Prep Time: 50 minutes
Cook Time: 30 minutes
Total Time: 1 hour20 minutes
THE TRIPLE CHOCOLATE TORTE or triple chocolate cake - the recipe that can make you forget the reality.
An trust me "HAPPY IS WITHIN REACH"
Ingredients
Cake Base
3 eggs (large size)
3 TBSP sugar
1 TBSP + 1 tsp flour (all purpose, unbleached)
3/4 cup walnuts, ground
1/2 tsp baking powder (no aluminum)
Triple Chocolate Filling
20 oz cream cheese (PHILLADELPHIA)
1 3/4 cups heavy cream
1 1/2 cup icing sugar
3 1/2 oz white chocolate
4 oz semi sweet chocolate
1 3/4 cups Nutella
NUTELLA GANACHE
1 cup heavy cream
2 TBSP corn syrup
1 TBSP butter
1 1/3 cup Nutella
Instructions
How to make cake base?
Line baking pan with parchment paper or aluminum foil. Don't spray.
Preheat oven to 375 F.
To a small bowl add flour, baking powder and ground walnuts. Stir and set aside.
Next step is to find the mixing bowl. Then add eggs and sugar into it.
Mix until triple in volume. (6 to 7 minutes)
Stop the mixer and stir in the flour / walnut mixture.
Be sure that walnuts and flour is incorporated into the eggs mixture.
Pour into the baking pan.
Bake until done. For me it was 12 minutes.
When baked remove from the oven and let it cool.
Important: At this point you can cool the cake, remove from the baking pan and place into the freezer. You can keep it in the freezer for a few days or until you are ready to make the triple chocolate filling.
HOW TO MAKE TRIPLE CHOCOLATE FILLING?
Using a double boiler method melt white chocolate and semi-sweet chocolate. Set aside to cool.
Your next step is to add cream cheese into the mixing bowl.
Mix until smooth. (for about 1 minute)
Then add icing sugar and mix until the icing sugar is incorporated.
After that add heavy cream and mix until smooth.
BTW, you are almost done.
Divide cream cheese fillings into 3 equal parts and divide among 3 mixing bowl.
To the first filling add melted white chocolate. Mix until incorporated.
You can use mixer or you can use your wooden spoon, spatula to incorporate the chocolate into the filling.
So, you just made the first white filling.
To the second bowl, or 1/3 of cheese filling add melted semi-sweet or dark chocolate.
Mix until incorporated. Set aside.
And to the third bowl add the Nutella.
Quickly mix or stir until Nutella is incorporated into cheese filling.
So, you just made the best triple chocolate filling.
Now, we can start the best part of the cake, assembly step.
For this step I like to use baking pan I used to bake this cake in.
So, place the cake into the baking pan.
Add the semi-sweet chocolate filling, Nutella filling and then add the white filling.
Cover with plastic wrap and transfer to the freezer for a few hours or overnight.
Pour the Nutella ganache ove the whole cake and decorate with pink chocolate, shaved dark chocolate and walnuts.
Enjoy and share. Please.
Making Nutella Ganache
Add heavy cream and corn syrup into small sauce pan and heat until it begins to simmer.
To another larger glass cup add Nutella and butter.
Pour the hot heavy cream over the Nutella and butter.
Eating healthy dessert is the choice you are making now and 5 star cookies is making the best dessert recipe called Healthy Energy Apricot Balls in 5 minutes. Is it really in 5 minutes…
healthy energy apricot balls – easy recipe
Hello from your favorite food blog, 5 star cookies. How are you?
It is almost 40 C and I don’t want to turn the oven on. I really don’t. However, my amazing body still wants something very sweet and tasty.
Also, very healthy. After all the summer is here and I need my skinny body as soon as possible. BTW, do you know the definition of the word “UTOPIA”. Check if you don’t. And if you do please don’t allow the dictionary to defined your mind. You can do anything you want to. So, for today let’s make something delicious, easy and healthy. In 5 minutes.
healthy energy apricot balls for you
DESCRIPTION
Healthy energy apricot balls is the dream dessert. It is no bake recipe and very quick to make.
The ingredients are simple. From apricot, walnuts to maple syrup. How easy it that! And so so HEALTHY!
Yes, this is your guilt free dessert when you want to lose weight and still enjoy delish desserts.
IMPORTANT: This recipe is for total beginners!
First step – shopping or buy all ingredient under the title called…
SHOPPING LIST
dry apricot (organic if you can)
walnuts
lemons
pure vanilla extract
coconut
maple syrup
healthy energy apricot balls – super easy recipe
EQUIPMENT NEEDED
-food processor (I used KitchenAid)
-small bowl or cup
-sauce pot (very small one)
-medium size bowl
-ice cream scoop
ACTION TIME
healthy energy apricot balls-simple recipe
Healthy Energy Apricot Balls in 5 Minutes
Ingredients
1 1/3 cups dry apricots
1/3 cup lemon juice
1 TBSP pure vanilla extract
1/2 cup coconut
1 1/3 cups walnuts
3 TBSP maple syrup
INSTRUCTIONS
Roughly chop the dried apricots into small pieces and place into small bowl. Set aside.
Squeeze the juice from fresh organic lemons into a small sauce pot and bring to boil.
Take off the heat, add pure vanilla extract and pour over the chopped apricot.
Let them soak for about 1/2 hour.
Then transfer the soaked apricots to the food processor and add all other ingredients which are:
walnuts, coconut and maple syrup.
Process until the mixture is well-combined and stick together when pressed with your thumb and forefinger.
You can add more maple syrup or lemon juice if it is too dry.
Using 1 tablespoon at a time, form the mixture into balls. (you can use ice cream scoop too)
Pour some coconut into a plate and roll the balls into it.
You can also use ground walnut to roll the balls.
I got 25 healthy, happy apricot balls.
healthy energy apricot balls-simple ingredients
STORAGE of Healthy Apricot Energy Balls: Store in an airtight container in the fridge for up to 6 days.
If you want to freeze – 2 to 3 months.
healthy energy apricot balls-healthy dessert
Review the Steps
-chop the dry apricots
-boil lemon juice and then add vanilla extract
-soak dry apricots in lemon/vanilla mixture
-transfer to the food processor and add all other ingredient
-blend all ingredients
-roll into balls and coat in coconut or ground walnuts
-store in the fridge or freeze
Quick Note
healthy energy apricot balls-simple recipe
Apricot – I used dry organic apricots from the Winners.
Lemon – use fresh juice from organic lemon
Pure vanilla extract – I used homemade version of vanilla extract
Walnuts – if you don’t like walnuts you can use hazelnuts or almonds
Coconut – organic, unsweetened coconut
FINAL NOTE
The best dessert recipe is really Healthy Energy Apricot Balls in 5 minutes.
When your favorite chocolate is turned into the best chocolate creation called Milka Chocolate Torta. Ready for an easy, fancy recipe…the best chocolate cake!
Milka Chocolate Torta-5 star recipe
Hello from the chocolate land where everything is made to make you smile. There is no restrictions no fears just JOY. Chocolate JOY! So, open your heart and let it be. MILKA CHOCOLATE IS ready to make you happy. And so is your favorite food blog, 5 star cookies. (don’t forget being an eccentric and love yourself is not the crime…think about it). And while thinking let’s talk about the best chocolate I ever try. It is purple, lovely color of purple and it comes with real cow! Purple cow! Can you believe it? If you don’t just google“Milka Brand — Real Purple Cow”. And you will find it.
How can I describe MILKA chocolate?
DESCRIPTION of Milka Torta
Milka chocolate is the perfection. From lilac color to the Milka cow this is the chocolate you can’t say NO to. I know I can’t. I love, love this chocolate made from cocoa beans, sugar and milk that is 100% Alpine. There are many, many different kind of Milka chocolate: Hazelnuts, White, Strawberry, Oreo and so on. And because of this it is so easy to create the best chocolate cake or the best chocolate torte? I will say again, SUPER EASY! Yes, it is.
So, let’s talk about the best chocolate cake called Milka Chocolate Torta. (spelled on purpose like torta)
MILKA CHOCOLATE TORTA is using 2 kind of milka chocolate: hazelnut milka chocolate and white milka chocolate. It is made of 3 layers. One of them is using my favorite recipe from the Ferrero Torte. So, yes with this torte you can also make the Mini Ferrero Rocher Torte. Two other layers are made of egg whites, sugar, flour and hazelnuts.
Milka Chocolate Torta is chocolate cake
The filling for Milka Chocolate Torta
How can I describe this dream chocolate filling? Let’s start with the ingredients. It is made using egg yolks, sugar, vanilla pudding, milk and two kind of milka chocolate. The final touch is the Mr. Butter and White King called Heavy Cream.
Now, if you are as ready as I am to make this dreamy and creamy torte we need to follow our first step which is always….SHOPPING and you need the …
Milka Chocolate Torta-the best cake
SHOPPING LIST
eggs
sugar (regular, white)
flour (all purpose, unbleached)
hazelnuts
Dr. Oetker Vanilla pudding
milk (2% or higher)
butter (unsalted)
heavy cream
hazelnut milka chocolate
white milka chocolate
EQUIPMENT NEEDED
-stand-up mixer or hand mixer
-mixing bowl
-saucepan (medium size)
-springform pan or 6 inch baking pan, removable bottom (you will need 3)
Line bottoms of two 6 inch cake pans with parchment paper. (do not grease the sides or the bottom).
Preheat oven to 350 F.
Add flour and hazelnuts into the plastic bowl. Stir and set aside.
Then find your favorite mixing bowl.
Add egg whites, mix until foamy and then add sugar and mix until firm peaks and sugar is incorporated.
Your next step is to add the mixture of the flour and hazelnut.
IMPORTANT: You are not going to use the mixer at this point.
Stir egg mixture and flour mixture using your favorite spatula.
Stop mixing when no streaks of flour remain.
Important:Be sure the flour is incorporated.
Pour the batter into 6 inch prepared pan
I used 1 3/4 cups for each baking pan.
Bake at 350 F until done. (start checking after 10 minutes)
Remove from the oven and cool.
How to make the Milka chocolate filling?
Add 6 eggs yolks and sugar into the mixing bowl. Mix for about 3 minutes.
Then add 3 Dr. Oetker Vanilla pudding, flour and 1/2 cup milk. (room temperature).
Mix until all ingredients are incorporated. (another minute or two)
Meanwhile, add 3 1/2 cup cold milk into large pot.
Bring the milk to a boil. Remove from heat and stir in the egg/pudding mixture.
Return to heat and stir non stop for about 3 minutes or until thickness.
Remove from heat, find 2 bowls and pour half of the filling into each bowl.
Then to the bowl number 1 add hazelnuts Milka chocolate and stir until chocolate is incorporated.
To the bowl 2 add the white chocolate and stir until chocolate is melted and happy.
Your next step is to cover each bowl with plastic wrap and let it cool.
While the filling is cooling, mix the butter. Set aside.
When chocolate filling (or the filling with the hazelnuts chocolate) is cooled add half of the mixed butter. (1/2 cup butter). Mix until incorporated. (2 to 3 minutes if using KitchenAid mixer)
Then to the white chocolate filling add half of the mixed butter. (or 1/2 cup). Mix it.
After that you need to mix heavy cream and whip it until you get thick whip cream.
So, you just made 3 filling for your best chocolate torte.
You made: chocolate or dark filling, white filling and your third one is the heavy cream.
BTW, you are almost done.
Your next step is to build the best MILKA chocolate torte you can imagine.
ASSEMBLY OF THE CHOCOLATE CAKE
Using the same 6 inch removable pan start building the cake. (or 8 inch if you bake the cake in 8 inch pan)
Place 1 cake layer (made of egg whites)
Then add chocolate (brown) filling + white chocolate filling + heavy cream
Second Layer or Ferrero Cake (picture 4 below)
White chocolate (yellow) filling + hazelnut chocolate filling (dark filling) + heavy cream
3rd cake layer (made of egg whites)
At this point transfer the torte into the freezer. (for a few hours or overnight)
This cake is so tall it can play the basketball. (Hello Jokic we have the challenge for you?)
Since this cake is so tall I needed to build the wall around the cake pan. It was done by using the aluminum foil. As you can see it is not the perfect. (and the purpose of baking fun is not to be the perfect at the every stage. However, when you are eating it, this is the perfect chocolate cake)
After a few hours or next day
For the next step you will need the knife. Use the knife to cut extra filling around the cake.
And you almost (just) made the perfect cake. See the picture 3.
THE FINAL STEP – DECORATION
Cover the whole torte with heavy cream and decorate with hazelnuts, shaved chocolate.
Enjoy and share.
Review the Steps
-make 2 cake layers using egg whites, sugar, flour and hazelnuts
-1 layer make using the Ferrero torte recipe ( you will make 2 layers from the recipe, you will need only one for this recipe. The second one you can freeze or just make another mini Ferrero torte)
-prepare two filling: one is made with hazelnuts chocolate and the other with white chocoalte
-mix heavy cream and whip it
-assembly your cake
-decorate as you wish
Milka Chocolate Torta – 5 star cake
Quick Note
Vanilla pudding – YOU CAN’T USE INSTANT. It has to be Dr. Oetker.
Eggs – use large, organic eggs
MILKA chocolate – I use hazelnuts and white.
Hazelnuts – please use toasted hazelnuts. To learn as much as possible how to toast or caramelized hazelnuts, please check this link
Milk – I used 2% regular milk from the store. You can also use 3.25%
Milka Chocolate Torta-5 star torte from Germany
FINAL NOTEabout Milka Chocolate Torta
Milka Chocolate Torta is my favorite go-to chocolate cake recipe. Or in two words: The Best! It is the dream cake for all of you who love Milka chocolate. And you know who you are. So, hello to my the “cow-munity” of the fans from all around the world.
Final Grade: A+ for very best that life can offer you and it is called the best chocolate MILKA cake.
Milka Chocolate Torta-cake made with the best chocolate
If you want to print this amazing recipe, please check the box below.
Don’t forget:
PRINT – MAKE – SHARE
Milka Chocolate Torta-Crazy for Chocolate
Yield: Serving 6 people
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour30 minutes
Milka chocolate torta is the perfection
Made with two kind of chocolates: white and hazelnut and more.
Say yes to your best life
Ingredients
6 egg whites
6 TBSP sugar
3 TBSP flour
3 1/2 TBSP hazelnuts, ground
Milka Chocolate Fillings
6 egg yolks
3 Dr. Oetker Vanilla Pudding
1 cup sugar
3 TBSP flour
4 cups of milk
2 hazelnuts Milka chocolate (200 gr)
1 white Milka chocolate (100 gr)
1 cup butter, unsalted and room temperature
2 cups heavy cream
Optional: Whip It
Ferrero Layer Cake
LINK - INSIDE OF THE INSTRUCTIONS
Instructions
Preheat oven to 350 F.
Line bottoms of two 6 inch cake pans with parchment paper. (do not grease the sides or the bottom).
Preheat oven to 350 F.
Add flour and hazelnuts into the plastic bowl. Stir and set aside.
Then find your favorite mixing bowl.
Add egg whites, mix until foamy and then add sugar and mix until firm peaks and sugar is incorporated.
Your next step is to add the mixture of the flour and hazelnut.
IMPORTANT: You are not going to use the mixer at this point.
Stir egg mixture and flour mixture using your favorite spatula.
Stop mixing when no streaks of flour remain.
Important: Be sure the flour is incorporated.
Pour the batter into 6 inch prepared pan
I used 1 3/4 cups for each baking pan.
Bake at 350 F until done. (start checking after 10 minutes)
Remove from the oven and cool.
Ferreo Cake Layer - CHECK THE LINK How to make the Milka chocolate filling?
Add 6 eggs yolks and sugar into the mixing bowl. Mix for about 3 minutes.
Then add 3 Dr. Oetker Vanilla pudding, flour and 1/2 cup milk. (room temperature).
Mix until all ingredients are incorporated. (another minute or two)
Meanwhile, add 3 1/2 cup cold milk into large pot.
Bring the milk to a boil. Remove from heat and stir in the egg/pudding mixture.
Return to heat and stir non stop for about 3 minutes or until thickness.
Remove from heat, find 2 bowls and pour half of the filling into each bowl.
Then to the bowl number 1 add hazelnuts Milka chocolate and stir until chocolate is incorporated.
To the bowl 2 add the white chocolate and stir until chocolate is melted and happy.
Your next step is to cover each bowl with plastic wrap and let it cool.
While the filling is cooling, mix the butter. Set aside.
When chocolate filling (or the filling with the hazelnuts chocolate) is cooled add half of the mixed butter. (1/2 cup butter). Mix until incorporated. (2 to 3 minutes if using KitchenAid mixer)
Then to the white chocolate filling add half of the mixed butter. (or 1/2 cup). Mix it.
After that you need to mix heavy cream and whip it until you get thick whip cream.
So, you just made 3 filling for your best chocolate torte.
You made: chocolate or dark filling, white filling and your third one is the heavy cream.
BTW, you are almost done.
Your next step is to build the best MILKA chocolate torte you can imagine. ASSEMBLY OF THE CHOCOLATE CAKE
Using the same 6 inch removable pan start building the cake. (or 8 inch if you bake the cake in 8 inch pan)
Place 1 cake layer (made of egg whites)
Then add chocolate (brown) filling + white chocolate filling + heavy cream
2nd cake layer (I used Ferrero cake)
white chocolate filling + chocolate (brown) filling + heavy cream
3rd cake layer (made of egg whites)
At this point transfer the torte into the freezer. (for a few hour or overnight)
THE FINAL STEP - DECORATION
Cover the whole torte with heavy cream and decorate with hazelnuts, shaved chocolate, sprinkles.
Are you looking for super easy and healthy recipe? Of course you are and the answer is … The Best Baked Apples. Quick and yours in…
the best baked apples -healthy recipe
Hello from your favorite food blog, 5 star cookies.
Since the summer is just around the corner and you want the bikini body we are going to share the recipe that will make you feel “guilt free eating dessert”. Healthy dessert.
Of course you can always add some fun to any recipe or use a”little cheating addition” called the heavy cream. In case you are the healthy addict and everything has to be done right you can use the option called Chickpea Whipped Cream-Yes You Can BTW, this is so good you will never guess it was made from chickpeas. Check the secret ingredient that makes it so real, like the real whip cream. (minus calories and guilt)
So, how can I describe this recipe?
DESCRIPTION
This is quick and easy healthy dessert. It consist of apples stuffed with walnuts, cooked in syrup and then baked in oven to perfection. Guilt free, healthy recipe for you and your family.
Who can make this dessert? Well, the answer is all of you. Yes, this is an ideal recipe for beginner cooks and bakers.
It is usually presented in a glass or plate, decorated with heavy cream and ground walnuts.
The best roulade recipe is here, for you – Strawberry Buttercream Roll Cake. Super easy to make and ….
Strawberry Buttercream Roll Cake (Best Roulade Recipe)
Hello from your favorite food blog, 5 star cookies.
How are you? Can you believe the month of May is here! And the sun, the flowers, the air… Yes, the nature is here to support us, to hug us, to help us. And if you can’t feel “something special that May always brings” 5 star cookies is ready to make you believe. Yes, you need to believe in power of baking, pink and chocolate. How?
By making the best roulade and the best strawberry buttercream. So, let’s do it together. Turn the music on and go to your kitchen. Time for pink life.
DESCRIPTION
Strawberry buttercream roll cake is one of my favorite recipe or I like to say blast from the past. BTW, the recipe is improved and better than ever. So, do you remember when life was free and I was singing “Your body is a wonderland”. Just check the link: Strawberry Nutella Buttercream Frosting-Your body is a wonderland
To that I added the best roll cake you can imagine or my favorite roulade recipe. But this roll cake is slightly modified. It still includes sugar, eggs, flour and baking powder. The recipe is coming from here
Now, if you are ready we can start with our first step which is getting ingredients. Check the below.
Strawberry Buttercream Roll Cake
SHOPPING LIST
flour (all purpose, unbleached)
eggs
sugar
butter
icing sugar
strawberries
vanilla extract
baking powder
salt
cinnamon
cornstarch
heavy cream
EQUIPMENT NEEDED
-stand-up mixer or hand mixer
-mixing bowl
-saucepan (medium size)
-baking sheet (12 by 16 inches)
ACTION TIME
Strawberry Buttercream Roll Cake – easy recipe
Strawberry Buttercream Roll Cake (Best Roulade Recipe)
Ingredients
6 large eggs (organic)
3/4 cup sugar
1 cup flour (AP)
1 tsp baking powder
1/8 tsp salt
1 tsp cornstarch
1 tsp cinnamon
STRAWBERRY BUTTERCREAM FROSTING
1 lbs strawberries (454 gr)
1 cup unsalted butter
4 1/2 cups icing sugar (you can use less, it is your choice)
1/4 tsp vanilla extract
1/8 tsp salt
1 TBSP whip cream (optional)
INSTRUCTIONS
Making Roulade Cake
Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).
Spray with baking spray and set aside.
Preheat oven to 350 F.
In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)
Sift the flour, cornstarch, baking powder, cinnamon and salt.
Add into eggs mixture and fold gently using a spatula.
Important: Don’t use mixer when adding flour mixture.
Fold using a spatula.
Be sure that flour mixture is incorporated into eggs mixture.
Fabulous, delicious and sinful rich recipe is our new chocolate cake called Pink Chocolate Nutella Cake. Are you ready for this 5 star recipe full of pink, chocolate and more…
Pink Chocolate Nutella Cake
Hello from your favorite food blog 5 star cookies.
How are you? Do you want to cure your tiredness…
Don’t answer … just think for a moment? Your mind can do anything so you don’t need me really unless you have an addiction issue. To be more specific – Chocolate addiction JOY issue! And I am so ready to help…
Yes, the chocolate addition is the JOY! Don’t allow any conspiracy theory to affect your brain. You want what you want and it is always satisfying, smooth, dark and yummy. Who can argue with JOY!
I know I can’t because LOVE for chocolate always wins. So, here you have it. The chocolate love recipe is waiting for you.
Pink Chocolate Nutella Cake from 5starcookies
How can I describe this recipe to you?
DESCRIPTIONS
Pink Chocolate Nutella Cake = dark, heavenly with pretty and delicate pink. Yes, this is the short formula to describe this cake. Dark with light. Not dark vs. light but again. Dark and light together for you. For your tired soul ready to take it in. And enjoy.
Now, back to basics? How is this cake made?
This cake is made of pink roll cake combined with dark, Nutella filling. If you want me to use 5 WORDS to describe this recipe I will say: HEAVENLY – LUSH – CREAMY – ROMANTIC – PERFECT …
I can keep going…but you got the point. Also, if you imagine this is already seen…you are not wrong.
In order to make this cake we need to buy ingredients under the title called…
Pink Chocolate Nutella Cake for you
SHOPPING LIST
eggs
sugar
flour (all purpose)
heavy cream
strawberries
butter
icing sugar
Nutella
chocolate
vanilla extract
corn syrup
salt
baking powder
corn starch
EQUIPMENT NEEDED
-KitchenAid mixer or the one you have and use
-mixing bowl
-baking sheet (12 by 16 inch)
-9 by 5 loaf pan
-sauce pan
Pink Chocolate Nutella Cake-pink cake
Action Time
Pink Chocolate Nutella Cake
Ingredients
6 large eggs (organic)
3/4 cup sugar
1 cup flour (AP)
1 tsp baking powder (no aluminum)
1/2 tsp salt
1 tsp cornstarch
Pink Strawberry Buttercream Filling
1 lbs strawberries (454 gr)
1 cup unsalted butter
4 1/2 cups icing sugar (you can use less, it is your choice)
1/4 tsp vanilla extract
1/8 tsp salt
1 TBSP whip cream (optional)
Nutella Filling
2 1/2 cups Nutella
2/3 cup heavy cream
1 cup chocolate chips melted, cooled
1/4 cup butter, unsalted
Nutella Ganache
1/2 cup Nutella
2 TBSP butter, room temperature
1/2 cup heavy cream
2 TBSP corn syrup
INSTRUCTIONS
Making roll cake
Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).
Spray with baking spray and set aside.
Preheat oven to 350 F.
In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)
Sift the flour, cornstarch, baking powder and salt.
Add into eggs mixture and fold gently using a spatula.
Be sure to blend or mix until there are no clumps.
Important: Don’t use mixer when adding flour mixture. Make sure to scrape down the bowl with a spatula and incorporate it back into the batter.
Again, please be sure that flour mixture is incorporated into eggs mixture.
Spread the batter on the prepared jelly roll pan.
Bake at 350 for 14 to 15 minutes.
Cool the cake for about 2 hours.
When cake is cooled, place the strawberry buttercream by large spoonfuls all over it.,
Be sure the pink filling is spread evenly.
Roll the cake into a log, cover with plastic wrap and keep in the freezer. (for at least 3 hour or overnight)
You want cake to be firm when you start to cut it.
How to make Strawberry buttercream
Core the strawberries to remove the white center.
Place cleaned strawberries in a food processor and pulse until smooth.
You will have about 1 and 1/4 cup of puree.
Then put the pureed through a sieve to remove the seed. You don’t need to do this step if you like seeds .
Place strawberry puree in a small saucepan over a medium heat.
Bring mixture to a simmer, stirring often. Simmer for about 30 min or until the mixture is reduced to 1/3 of the original volume.
Place the reduced puree into the fridge to allow to cool.
Beat the butter. Be sure that there is no lumps.
Then add 2 1/2 cups of icing sugar and mix until butter and sugar are combined.
Add your strawberry puree, vanilla and salt.
Beat together until combined.
Then add 2 cups of icing sugar and mix well until well combined.
Add 1 TBSP of whip cream if needed and wanted.
How to make Nutella Filling
Add unsalted butter room temperature into mixing bowl and mix until smooth. Set aside.
Your next step is to mix heavy cream for about 3 minutes on high speed.
Then add to the mixed heavy cream the following ingredients: 2 and 1/2 cups Nutella, melted chocolate and mix until incorporated. (about 2 to 3 minutes)
And you are almost done. Just add mixed butter and mix all ingredients for a minute or until incorporated.
Cake Assembly
Line the 9×5 inch loaf pan with 2 layers of plastic wrap. Set aside.
line 9 by 5 pan
Take the roll cake out of the freezer.
Slice the cake. Each slice is about 1 inch size. (1 slice cut into 3 equal pieces). You will need about 10 pieces.
Cover the bottom of pan with 3 pieces of roll cake + a little extra. You might need a little more cake to cover the bottom. So, I cut one piece of roll cake into 3 equal pieces. (trim the slices in order to fit the pan)
Then add Nutella filling on top + 3 pieces of roll cake (plus 1/3 piece of the cake)
Pour the Nutella filling.
Cover with last 3 pieces of roll cake + a little more. (or last of 1/3 of the cake)
Be sure that your last layer is the cake.
Wrap the whole cake into aluminum foil or plastic wrap and return to freezer.
Keep in the freezer for 8 hours or overnight.
Next Day:
Unwrap the cake and cover with Nutella ganache. (check the instructions below)
Decorate with pink sprinkles, shaved chocolate, ground hazelnuts or walnuts.
Return to fridge until set.
MAKING NUTELLA GANACHE
Using a medium size cup or bowl add Nutella and butter. Set aside.
Add heavy cream and corn syrup into small sauce pan and heat until it begins to simmer.
Remove from heat and pour over Nutella and butter.
Cover the cup with aluminum foil for 5 minutes.
After 5 minutes whisk until smooth.
Pink Chocolate Nutella Cake-simple chocolate cake
Review the Steps
-Bake the cake. Cool it.
-Spread strawberry pink filling
-Roll the cake
-Cool it in the freezer
-Make the Nutella filling
-Cut the roll cake into about 1 inch size
-Prepare 9 by 5 baking pan
-Assemble the cake
-Return to the freezer
-Make Nutella ganache
-Cover and decorate the best Pink Chocolate Nutella Cake
-Say thank you to the Universe and 5 star cookies
Freezing
You can freeze chocolate cake without Nutella ganache for 4 weeks.
Pink Chocolate Nutella Cake recipe
Quick Note
Eggs – to make yellow, sunshine cake you need to use large, organic eggs. This is the most important ingredient for the cake. (we don’t use food coloring)
Heavy Cream – use 33% or 35% . Please don’t use half and half. You need heavy cream with 33% or higher.
Butter – use unsalted butter, room temperature. The organic butter is very expensive. Use if you can. If you can’t use the best one you can buy.
Strawberry – this recipe was made with fresh strawberries.
Icing Sugar – if you don’t have it, make your own. Jut add cups of the sugar into coffee grinder or food processor and blend until you get icing sugar. (it is done quickly)
If you want to print this amazing recipe, please check the box below.
Don’t forget:
PRINT – MAKE – SHARE
Pink Chocolate Nutella Cake-Sinful Rich
Yield: Serving 6 people
Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour30 minutes
Pink Chocolate Nutella Cake = dark, heavenly with pretty and delicate pink.
5 WORDS to describe this recipe I will say:
HEAVENLY - LUSH - CREAMY - ROMANTIC - PERFECT
Ingredients
Yellow Cake Roll
6 large eggs (organic)
3/4 cup sugar
1 cup flour (AP)
1 tsp baking powder (no aluminum)
1/2 tsp salt
1 tsp cornstarch
Pink Strawberry Buttercream Filling
1 lbs strawberries (454 gr)
1 cup unsalted butter
4 1/2 cups icing sugar (you can use less, it is your choice)
1/4 tsp vanilla extract
1/8 tsp salt
1 TBSP whip cream (optional)
Nutella Filling
2 1/2 cups Nutella
2/3 cup heavy cream
1 cup chocolate chips melted, cooled
1/4 cup butter, unsalted
Nutella Ganache
1/2 cup Nutella
2 TBSP butter, room temperature
1/2 cup heavy cream
2 TBSP corn syrup
Instructions
Making roll cake
Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).
Spray with baking spray and set aside.
Preheat oven to 350 F.
In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)
Sift the flour, cornstarch, baking powder and salt.
Add into eggs mixture and fold gently using a spatula.
Be sure to blend or mix until there are no clumps.
Important: Don’t use mixer when adding flour mixture. Make sure to scrape down the bowl with a spatula and incorporate it back into the batter.
Again, please be sure that flour mixture is incorporated into eggs mixture.
Spread the batter on the prepared jelly roll pan.
Bake at 350 for 14 to 15 minutes.
Cool the cake for about 2 hours.
When cake is cooled, place the strawberry buttercream by large spoonfuls all over it.,
Be sure the pink filling is spread evenly.
Roll the cake into a log, cover with plastic wrap and keep in the freezer. (for at least 3 hour or overnight)
You want cake to be firm when you start to cut it.
How to make Strawberry buttercream
Core the strawberries to remove the white center.
Place cleaned strawberries in a food processor and pulse until smooth.
You will have about 1 and 1/4 cup of puree.
Then put the pureed through a sieve to remove the seed. You don’t need to do this step if you like seeds . Place strawberry puree in a small saucepan over a medium heat.
Bring mixture to a simmer, stirring often. Simmer for about 30 min or until the mixture is reduced to 1/3 of the original volume.
Place the reduced puree into the fridge to allow to cool.
Beat the butter. Be sure that there is no lumps.
Then add 2 1/2 cups of icing sugar and mix until butter and sugar are combined.
Add your strawberry puree, vanilla and salt.
Beat together until combined.
Then add 2 cups of icing sugar and mix well until well combined.
Add 1 TBSP of whip cream if needed and wanted.
How to make Nutella Filling
Add unsalted butter room temperature into mixing bowl and mix until smooth. Set aside.
Your next step is to mix heavy cream for about 3 minutes on high speed.
Then add to the mixed heavy cream the following ingredients: 2 and 1/2 cups Nutella, melted chocolate and mix until incorporated. (about 2 to 3 minutes)
And you are almost done. Just add mixed butter and mix all ingredients for a minute or until incorporated.
Cake Assembly
Line the 9×5 inch loaf pan with 2 layers of plastic wrap. Set aside.
Take the roll cake out of the freezer.
Slice the cake. Each slice is about 1 inch size. (1 slice cut into 3 equal pieces). You will need about 10 pieces.
Cover the bottom of pan with 3 pieces of roll cake + a little extra. You might need a little more cake to cover the bottom. So, I cut one piece of roll cake into 3 equal pieces. (trim the slices in order to fit the pan)
Then add Nutella filling on top + 3 pieces of roll cake (plus 1/3 piece of the cake)
Pour the Nutella filling.
Cover with last 3 pieces of roll cake + a little more. (and last of 1/3 of the cake) Be sure that your last layer is the cake.
Wrap the whole cake into aluminum foil or plastic wrap and return to freezer.
Keep in the freezer for 8 hours or overnight.
Next Day:
Unwrap the cake and cover with Nutella ganache. (check the instructions below)
Decorate with pink sprinkles, shaved chocolate, ground hazelnuts or walnuts.
Return to fridge until set.
MAKING NUTELLA GANACHE
Using a medium size cup or bowl add Nutella and butter. Set aside.
Add heavy cream and corn syrup into small sauce pan and heat until it begins to simmer.
Remove from heat and pour over Nutella and butter.
What chocolate cake is the best? It is Your Most Amazing Chocolate Cake Recipe. Yes, you read it right. It is YOUR CHOCOLATE CAKE! Time for you to have it all…
your most amazing chocolate cake recipe
Hello from the most attractive piece of internet land called the food blogging.
How are you? How is your life? Are you still dreaming, laughing and believing? Do you have energy? Are you practicing yoga or do you exercise at all at this time?
And as I am waiting for your answers I can’t stop thinking, the whole world is kind of in “pause state”. Yes, some times I want to cry (for no reason, really…) There is and there was “something in the air”. Maybe the change.
But when in doubt the solution is always … THE CHOCOLATE!
It is my axiom for HAPPINESS! So, let’s talk about chocolate happiness.
your chocolate cake recipe
DESCRIPTIONS
How can I describe this recipe in 3 words? How about quick, easy and delicious. Three words to make your heart sing with the best chocolate cake.
Your most amazing chocolate cake!
The ingredients are simple. From flour, eggs, sugar to chocolate, Nutella, heavy cream and CHESTNUT!
Yes, there is a tiny layer of my favorite chestnut filling. There is no words and no language that can explain my chestnut happiness.
To me Chocolate + Chestnut = HAPPY LIFE!
So, my dear readers let’s make decision to enjoy, to have and to create happy life!
The starting point is always under the umbrella I like to call …
SHOPPING LIST
eggs
sugar
flour (all purpose)
hazelnuts (ground)
chestnut puree
gelatin powder
heavy cream
rum
icing sugar
Nutella
chocolate
baking powder
corn starch
raspberry jam
cinnamon
salt
your most amazing chocolate cake recipe-the best cake
EQUIPMENT NEEDED
-KitchenAid mixer
-mixing bowl
-baking sheet (12 by 16 inch)
-9 by 5 loaf pan
-sauce pan
ACTION TIME
your most amazing chocolate cake recipe-eat dessert first
Your Most Amazing Chocolate Cake
Ingredients
The Best Cake
6 large eggs (organic)
3/4 cup sugar
1 cup flour (AP)
2 TBSP hazelnuts, (ground or chopped)
1/2 tsp cinnamon
1 tsp baking powder (no aluminum)
1 tsp cornstarch
1/8 tsp salt
Chocolate Filling
6 oz semi sweet chocolate
1/2 cup heavy cream
3/4 cup Nutella
2 tsp gelatin powder
5 tsp cold water
1 1/3 cups heavy cream
3 TBSP raspberry jam
CHESTNUT FILLING
314 gr chestnut puree or 1 jar Raureni
2 TBSP icing sugar
1 1/2 tsp rum
1 cup heavy cream
2 tsp gelatin powder
5 tsp water (cold)
INSTRUCTIONS
Line your loaf pan with plastic wrap. Set aside.
Making the cake:
Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).
Spray with baking spray and set aside.
Preheat oven to 350 F.
In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)
Sift the flour, hazelnuts, cornstarch, baking powder and salt.
Add into eggs mixture and fold gently using a spatula.
Be sure to blend or mix until there are no clumps.
Important: Don’t use mixer when adding flour mixture. Make sure to scrape down the bowl with a spatula and incorporate it back into the batter.
Again, please be sure that flour mixture is incorporated into eggs mixture.
Spread the batter on the prepared jelly roll pan.
Bake at 350 for 14 to 15 minutes.
Cool completely. (for about 2 to 3 hours)
Making CHOCOLATE FILLING
Place chocolate and 1/2 cup of heavy cream and melt using double boiler method.
Then add Nutella and stir until combined. Set aside until you prepare gelatin powder and heavy cream.
HOW TO PREPARE GELATIN POWDER?
It is super easy.
Add gelatin powder into small sauce pan. Then add cold water to it.
Soak gelatin for about 5 minutes.
After that heat the gelatin over low heat until it is dissolved.
Pour over the chocolate mixture.
In a medium size bowl mix heavy cream until soft peaks form.
Pour into chocolate and gelatin mixture.
Mix until all ingredients are combined and happy together.
When your cake is cooled you are ready to transfer into prepared loaf pan.
You will need to measure if you are using different size of the pan.
I used the following:
For the bottom cake: 8 1/2 inches by 7 1/2 inches
Top piece of the cake is 7 1/2 inches by 3 1/2 inches.
Now take your cool cake and cut into 2 pieces following the correct measurements. (check above)
Then take your bigger pieces (8 1/2 inches by 7 1/2 inches) and place inside of loaf pan. Set aside.
Pour the chocolate filling into it. Transfer to the fridge until you make the chestnut filling.
MAKING CHESTNUT FILLING
Now in a mixing bowl mix chestnut puree and sugar. Add rum and mix for 10 seconds.
In a separate bowl mix heavy cream.
chestnut filling
Transfer mixed heavy cream into chestnut sugar mixture and mix for a few seconds.
Your last step is to add gelatin. (SEE NOTE BELOW HOW TO PREPARE IT)
Mix until all ingredients are incorporated.
GELATIN POWDER
Add the gelatin powder into a small sauce pan.
Then add cold water. Soak the mixture for about 5 minutes.
After that heat the gelatin over low heat until it is dissolved. (over very low heat, until the gelatin is smooth. DON’T boil the gelatin)
Remove your cake from the fridge and cover with raspberry jam.
Top the chestnut filling over the raspberry jam. (you will have left overs when it comes to chestnut filling)
Close your cake with your second top cake or 7.5 inches by 3.5 inches.
Cover everything with plastic wrap and leave in the freezer for at least 9 hours or overnight.
Next Day
Free cake from the loaf pan.
Cut into desired pieces.
Decorate with melted chocolate.
Enjoy and share.
your most amazing chocolate cake recipe-easy to make
Review the Steps
-line baking sheet with aluminum foil and spray
-make cake base and cool it
-cut cake into predefined measurements in order to fit 9 by 5 pan
-make chocolate filling and transfer into the cake. Transfer to the fridge.
-then make chestnut filling
-remove cake from the fridge, cover with raspberry jam and chestnut filling
-finish cake with your top piece
-cover everything with plastic wrap and transfer to the fridge or freezer overnigh
Freezing
You can freeze this cake for about 6 weeks.
Quick Note
Chestnut Puree – check the image below. You can buy the chestnut puree on amazon website.
chestnut puree
Eggs – use organic, large eggs
Flour – use all purpose, unbleached
Heavy cream – 33% or higher
Chocolate – use semi sweet chocolate or the kind you like
Gelatin Powder – I used GoBio organic gelatin. It is my favorite. You can use your favorite brand.
your most amazing chocolate cake recipe-easy recipe with chocolate
FINAL NOTE
Make the best chocolate cake for you and your family. Any day, any time.
Yes, this is Your Most Amazing Chocolate Cake Recipe! So, enjoy and share.
Final Grade: A+
Difficulty Level: Easy
your most amazing chocolate cake recipe-easy dessert
your most amazing chocolate cake recipe-dessert recipe
PRINTING THE RECIPE
If you want to print this amazing recipe, please check the box below.
Don’t forget:
PRINT – MAKE – SHARE
Your Most Amazing Chocolate Cake Recipe (No 1)
Yield: Serving 6 people
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Quick, easy and delicious. Three words to make your heart sing with the best chocolate cake.
Yes, this is Your most amazing chocolate cake!
Ingredients
6 large eggs (organic)
3/4 cup sugar
1 cup flour (AP)
2 TBSP hazelnuts, (ground or chopped)
1/2 tsp cinnamon
1 tsp baking powder (no aluminum)
1 tsp cornstarch
1/8 tsp salt
Chocolate Filling
6 oz semi sweet chocolate
1/2 cup heavy cream
3/4 cup Nutella
2 tsp gelatin powder
5 tsp cold water
1 1/3 cups heavy cream
3 TBSP raspberry jam
CHESTNUT FILLING
314 gr chestnut puree or 1 jar Raureni
2 TBSP icing sugar
1 1/2 tsp rum
1 cup heavy cream
2 tsp gelatin powder
5 tsp water (cold)
Instructions
Line your loaf pan with plastic wrap. Set aside.
Making the cake:
Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).
Spray with baking spray and set aside.
Preheat oven to 350 F.
In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)
Sift the flour, hazelnuts, cornstarch, baking powder and salt.
Add into eggs mixture and fold gently using a spatula.
Be sure to blend or mix until there are no clumps.
Important: Don’t use mixer when adding flour mixture. Make sure to scrape down the bowl with a spatula and incorporate it back into the batter.
Again, please be sure that flour mixture is incorporated into eggs mixture.
Spread the batter on the prepared jelly roll pan.
Bake at 350 for 14 to 15 minutes.
Cool completely. (for about 2 to 3 hours)
Making CHOCOLATE FILLING
Place chocolate and 1/2 cup of heavy cream and melt using double boiler method.
Then add Nutella and stir until combined. Set aside until you prepare gelatin powder and heavy cream.
HOW TO PREPARE GELATIN POWDER?
It is super easy.
Add gelatin powder into small sauce pan. Then add cold water to it.
Soak gelatin for about 5 minutes.
After that heat the gelatin over low heat until it is dissolved.
Pour over the chocolate mixture.
In a medium size bowl mix heavy cream until soft peaks form. Pour into chocolate and gelatin mixture.
Mix until all ingredients are combined and happy together.
When your cake is cooled you are ready to transfer into prepared loaf pan.
You will need to measure if you are using different size of the pan.
I used the following:
For the bottom cake: 8 1/2 inches by 7 1/2 inches
Top piece of the cake is 7 1/2 inches by 3 1/2 inches.
Now take your cool cake and cut into 2 pieces following the correct measurements. (check above)
Then take your bigger pieces (8 1/2 inches by 7 1/2 inches) and place inside of loaf pan. Set aside.
Pour the chocolate filling into it. Transfer to the fridge until you make the chestnut filling.
MAKING CHESTNUT FILLING
Now in a mixing bowl mix chestnut puree and sugar. Add rum and mix for 10 seconds.
In a separate bowl mix heavy cream.
Transfer mixed heavy cream into chestnut sugar mixture and mix for a few seconds.
Your last step is to add gelatin. (SEE NOTE BELOW HOW TO PREPARE IT)
Mix until all ingredients are incorporated.
GELATIN POWDER
Add the gelatin powder into a small sauce pan.
Then add cold water. Soak the mixture for about 5 minutes.
After that heat the gelatin over low heat until it is dissolved. (over very low heat, until the gelatin is smooth. DON'T boil the gelatin)
Remove your cake from the fridge and cover with raspberry jam.
Top the chestnut filling over the raspberry jam. (you will have left overs when it comes to chestnut filling)
Close your cake with your second top cake or 7.5 inches by 3.5 inches.
Cover everything with plastic wrap and leave in the freezer for at least 9 hours or overnight. Next Day
Free cake from the loaf pan.
Cut into desired pieces.
Decorate with melted chocolate.
Enjoy and share.
Thank you for visiting the best food blog, 5 star cookies.
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