Easter Chocolate Cake Recipe-Your Best Dessert

March 21, 2021 by cookies

If you are looking for the best chocolate dessert for the Easter or any day of the week, you are welcome. Easter Chocolate Cake Recipe is the answer. Check why…

Hello from the chocolate heaven and the best dessert that your little heart is searching for. Yes, your little needy heart needs this recipe in order to survive in this jungle we like to call it…the life.

So, let me tell you a little story about this recipe under the title I called…

DESCRIPTION

Easter Chocolate Cake Recipe is the best chocolate cake. Ever. Don’t argue with me. Yes, I know there are many and many chocolate cake recipe but this is the ONE. (for NOW…)

Made with the best and the most amazing ingredients like chocolate, Nutella, coffee and more…

Yes, this recipe is your chocolate heaven answer when nothing works.

The base for the cake is made of fresh, large organic eggs, sugar, flour, coffee, baking powder and corn starch.

Then this simple and easy yellow base is covered with the most delicious and rich chocolate filling. There is no description for this filling. This filling is everything you need to feel complete. Yes, it is that powerfull.

But this is not it. The endless possibility chocolate cake is completed with one and only Nutella dream ganache which incorporates the Easter eggs and marshmallow rabbit. Pink marshmallow rabit.

Who says that life is not fair? At this moment with 5 star cookies life is so fair that I want to sing and it is …

SHOPPING LIST

flour
sugar
eggs
chocolate (semi sweet or use your favorite kind)
Nutella
heavy cream
butter
corn syrup
gelatin powder
baking powder
corn starch
grounded coffee
Easter eggs
Peeps marshmallow

EQUIPMENT NEEDED

-KitchenAid Mixer or the mixer you are using

-mixing bowl

-small sauce pan

-medium size sauce pan

-silicone molds

ACTION TIME

Easter cake — Easter chocolate cake -recipe for Easter

Making Easter Chocolate Cake Recipe

Ingredients

6 eggs

3/4 cup sugar

1 cup flour (all purpose, unbleached)

2 tsp grounded coffee

1 tsp baking powder

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 1/2 cups heavy cream

Nutella Ganache

1/2 cup Nutella

2 TBSP butter, room temperature

1/2 cup heavy cream

1 TBSP corn syrup

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.

In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)

In another bowl sift the flour, baking powder. Then add corn starch and grounded coffee.

Add the flour mixture into the 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.

Spread the batter on the prepared jelly roll pan.

Bake at 350 for 15 minutes.

Cool completely. (for about 2 hours)

Then use the cookie cutter and cut 12 circles. The size I used is 2 and 1/2 inches.

It really depends of the size of your bomb mold.

MAKING NUTELLA FILLING

Place chocolate and 1/2 cup of heavy cream and melt using double boiler method.

Then add Nutella and stir until combined.

Your next step is to add cold water to the gelatin powder.

Soak gelatin for about 6 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.

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.

ASSEMBLY OF THE BEST CHOCOLATE CAKE

Place silicone mold on the counter.

Scoop 1/4 cup of the chocolate filling into each mold.

Make it even and pretty.

Then gently press the cake circles on top of the best chocolate filling.

Cover with plastic wrap and freeze overnight.

Next day, make Nutella ganache and cover each chocolate cake with ganache.

Top each cake with Easter eggs and peeps marshmallows.

Easter chocolate cake recipe-the best cake

Enjoy and share.

Review the Steps

-line baking sheet with aluminum foil and spray

-make cake base

-cut the cake using the cookie cutter into the circles to fit molds for bombs

-make chocolate filling

-complete assembly

-then make Nutella ganache

-pour the Nutella ganache over each cake

-decorate with chocolate Easter eggs, peeps marshmallow

-refrigerate until set

Freezing

You can freeze chocolate cake without Nutella ganache for 3 weeks.

Easter chocolate cake recipe-the best cake for the EAster

Quick Note

Eggs – please use large, organic eggs. This is the most important ingredient for the cake. If you see the most amazing yellow color of the cake base it is because of the eggs. (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.

Coffee – use fresh, ground coffee. I used LavAzza, Italian coffee. You use what you have and what you like.

FINAL NOTE

If you want to make the most amazing chocolate cake recipe for the Easter this year you must make this recipe!

It is MUST HAVE DESSERT.

Your family will love you. This is the dream cake for all people who are addicted to chocolate.

BTW, this is not just for the Easter. You can make this cake any day. From Monday to Sunday. It is your call.

Yes, I have to say Easter chocolate cake recipe is feel great every day dessert.

So, be kind. Enjoy and share.

Final Grade: A+

Difficulty Level: Easy

Easter cake with chocolate — Easter chocolate cake recipe – the best chocolate cake

PRINTING THE RECIPE

If you want to print this amazing recipe, please check the box below.

Don’t forget:

PRINT – MAKE – SHARE

Easter Chocolate Cake Recipe-Your Best Dessert

Name: Easter Chocolate Cake Recipe-Your Best Dessert
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 6
Cuisine: north america
Ingredients: 6 eggs; 3/4 cup sugar; 1 cup flour (all purpose, unbleached); 2 tsp grounded coffee; 1 tsp baking powder; 6 oz semi sweet chocolate; 1/2 cup heavy cream; 3/4 cup Nutella; 2 tsp gelatin powder; 5 tsp cold water; 1 1/2 cups heavy cream; 1/2 cup Nutella; 2 TBSP butter, room temperature; 1/2 cup heavy cream; 1 TBSP corn syrup

Yield: Serving 6 people

Prep Time: 45 minutes

Cook Time: 1 hour

Total Time: 1 hour 45 minutes

Easter Chocolate Cake Recipe is the best chocolate cake.

Made with the best and the most amazing ingredients like chocolate, Nutella, coffee and more

Ingredients

Cake Base

6 eggs
3/4 cup sugar
1 cup flour (all purpose, unbleached)
2 tsp grounded coffee
1 tsp baking powder

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 1/2 cups heavy cream

Nutella Ganache

1/2 cup Nutella
2 TBSP butter, room temperature
1/2 cup heavy cream
1 TBSP corn syrup

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.

In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)

In another bowl sift the flour, baking powder. Then add corn starch and grounded coffee.

Add the flour mixture into the 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.

Spread the batter on the prepared jelly roll pan.

Bake at 350 for 15 minutes.

Cool completely. (for about 2 hours)

Then use the cookie cutter and cut 12 circles. The size I used is 2 and 1/2 inches.

It really depends of the size of your bomb mold.

MAKING NUTELLA FILLING

Place chocolate and 1/2 cup of heavy cream and melt using double boiler method.

Then add Nutella and stir until combined.

Your next step is to add cold water to the gelatin powder.

Soak gelatin for about 6 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.
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.

ASSEMBLY OF THE BEST CHOCOLATE CAKE

Place silicone mold on the counter.

Scoop 1/4 cup of the chocolate filling into each mold.

Make it even and pretty.

Then gently press the cake circles on top of the best chocolate filling.

Cover with plastic wrap and freeze overnight.

Next day, make Nutella ganache and cover each chocolate cake with ganache.

Top each cake with Easter eggs and peeps marshmallows.

Enjoy.

easy chocolate cake Easter — Easter chocolate cake recipe – the best homemade chocolate cake

Thank you for visiting the best food blog, 5 star cookies.

Love and hugs

from your favorite food blog

See you soon…

BE KIND…SHARE

Mini No Bake Cheesecake – Your Fantasy

March 14, 2021 by cookies

Your fantasy desserts is here – Mini No Bake Cheesecake. The best recipe ever or the perfect hello from heaven…

Extra special hello from your favorite food blog 5 star cookies. How are you? How is your every day life?

Are you still smiling…pretending that we are living a normal life. And we are.

Just check the title from my post…

MINI NO BAKE CHEESECAKE!

Smart food solution for every day tiredness. So, let’s beat the stress with the best recipe.

VERY IMPORTANT: NO BAKE RECIPE!

Since you are you asking me to describe this 5 star recipe check the title called…

DESCRIPTIONS

TOO GOOD TO BE THIS SIMPLE!

Yes, I know. 5 star cookies always delivers and it is always 5 STAR RECIPE!

The crust for this recipe is made with one and only – Oreo cookies.

Yes, we are making Oreo cookie crust as the base for this cheesecake.

To this perfect dark Oreo base we are adding the filling made of the best that life can offer called cream cheese. Yes, our base is covered with mix of cream cheese, heavy cream, white chocolate and chopped Oreos.

And this is not it. There is more…

Everything is covered with melted chocolate and more heavy cream. What can I say?

The perfect no bake cheesecake 5 star recipe is HERE!

Let’s do it!

The first step is to have all ingredients or I like to call it…

easy no-bake cheesecake — mini no bake cheesecake-the best no-bake

SHOPPING LIST

cheese cream (Philadelphia)
heavy cream
white chocolate chips
semi-sweet chocolate
gelatin powder
butter, unsalted
coconut oil
OREO COOKIES (regular)
Mini Oreo Cookies (optional, for decoration)
NUTELLA

EQUIPMENT NEEDED

-KitchenAid mixer or mixer of your choice (also, you can use hand mixer)

-food processor

-mixing bowl

-small plastic bowl or measuring cup

-12 holes square mold baking pan or muffin pan

ACTION TIME

MINI NO BAKE CHEESECAKE

Ingredients

15 Oreo cookies for the base and 6 Oreo cookies for the cheese filling

1/8 cup unsalted butter, melted

1/2 TBSP coconut oil, melted

8 oz cream cheese, Philadelphia

1 1/8 cup white chocolate chips, melted

1/2 cup heavy cream

1 package unflavored gelatin

5 oz semi sweet chocolate, melted

Decoration: mini Oreos, shaved chocolate, heavy cream

INSTRUCTIONS

Line 8 square holes with plastic wrap or coat with baking spray.

MAKING CHEESECAKE BASE

Add 15 Oreo cookies into food processor and pulse until grounded.

Then add melted butter and coconut oil.

Pulse until combined.

Divide mixture among 8 holes. I used about 2 TBSP for each hole. Set aside.

Your next step is to make cheese filling.

Melt white chocolate and set aside.

Your next step is to add gelatin powder into small glass or cup.

Then add 5 teaspoons of hot liquid to the gelatin powder and stir. Soak that mixture for 5 minutes. (see quick note for gelatin preparation)

While gelatin is resting do the following:

Add cream cheese to the mixing bowl and mix for a minute.

Then add heavy cream and melted white chocolate. Mix for a minute.

When gelatin is ready add to the mixture above and mix for about 3 to 4 minutes or until everything is incorporated.

Your last step is to add chopped Oreo cookies.

Stir everything together using a wooden spoon or spatula.

Then evenly divide cheese mixture among 8 holes. (or as many as you filled)

Cover everything with plastic wrap and transfer to the freezer for a few hours. (or overnight)

NEXT DAY

Melt semi sweet chocolate using double boiler method.

Remove mini cheesecake from the square or cups and pull of wrap.

Cover each with melted chocolate.

Decorate with whipped cream and mini Oreo Cookies.

ANOTHER OPTION for MINI CHEESECAKE

Place first mini cheesecake on the plate. Top with 2 TBSP of Nutella.

Cover Nutella with another mini cheesecake.

Pour melted chocolate over the top.

Decorate with whipped heavy cream, shaved chocolate and mini Oreos.

Enjoy.

cheesecake recipe — mini no bake cheesecake-5 star recipe

Review the Steps

-make Oreo base

-mix cream cheese, heavy cream, melted white chocolate and prepared gelatin powder

-cover Oreo base with cheese filling

-transfer to freezer

-cover with melted chocolate

-decorate with heavy cream, mini Oreos, shaved chocolate

mini cheesecake — mini no bake cheesecake-easy 5 star recipe

Quick Note

Cream Cheese – I used Philadelphia cheese. You can also use Mascarpone cheese or any one you like to use for baking

OREO – I used THE ORIGINAL OREO

Mini Oreos – You can buy them in $ store. It is way cheaper than in regular stores.

Gelatin powder – please follow the instruction on the package. I used GOBIO organic gelatin. It says to use 5 teaspoons of hot liquid to 2 teaspoons of gelatin, and stir, soak that mixture for 5 minutes. You don’t need to use an organic gelatin powder.

FINAL NOTE

Mini no bake cheesecake is the 5 STAR RECIPE! YES!

Can I add again, too good to be this simple. But it is. So, enjoy and share.

5 star no bake cheesecake for your whole family and friends!

And my final note:

Difficulty Level: Easy

Final Grade: A+

your no bake cheesecake — mini no bake cheesecake – super easy recipe

PRINTING THE RECIPE

If you want to print this amazing recipe, please check the box below.

Don’t forget:

PRINT – MAKE – SHARE

Mini No Bake Cheesecake - Your Fantasy

Yield: Serving 4 people

Prep Time: 30 minutes

Total Time: 30 minutes

TOO GOOD TO BE THIS SIMPLE!

The perfect no bake cheesecake 5 star recipe is HERE!

Ingredients

15 Oreo cookies for the base and 6 Oreo cookies for the cheese filling
1/8 cup unsalted butter, melted
1/2 TBSP coconut oil, melted
8 oz cream cheese, Philadelphia
1 1/8 cup white chocolate chips, melted
1/2 cup heavy cream
1 package unflavored gelatin
5 oz semi sweet chocolate, melted
Decoration: mini Oreos, shaved chocolate, heavy cream

Instructions

Line 8 square holes with plastic wrap or coat with baking spray.

MAKING CHEESECAKE BASE

Add 15 Oreo cookies into food processor and pulse until grounded.

Then add melted butter and coconut oil.

Pulse until combined.

Divide mixture among 8 holes. I used about 2 TBSP for each hole. Set aside.

Your next step is to make cheese filling.

Melt white chocolate and set aside.

Your next step is to add gelatin powder into small glass or cup.

Then add 5 teaspoons of hot liquid to the gelatin powder and stir. Soak that mixture for 5 minutes. (see quick note for gelatin preparation)

While gelatin is resting do the following:

Add cream cheese to the mixing bowl and mix for a minute.

Then add heavy cream and melted white chocolate. Mix for a minute.

When gelatin is ready add to the mixture above and mix for about 3 to 4 minutes or until everything is incorporated.

Your last step is to add chopped Oreo cookies.

Stir everything together using a wooden spoon or spatula.

Then evenly divide cheese mixture among 8 holes. (or as many as you filled)

Cover everything with plastic wrap and transfer to the freezer for a few hours. (or overnight)

NEXT DAY

Melt semi sweet chocolate using double boiler method.

Remove mini cheesecake from the square or cups and pull of wrap.

Cover each with melted chocolate.

Decorate with whipped cream and mini Oreo Cookies.
ANOTHER OPTION for MINI CHEESECAKE

Place first mini cheesecake on the plate. Top with 2 TBSP of Nutella.

Cover Nutella with another mini cheesecake.

Pour melted chocolate over the top.

Decorate with whipped heavy cream, shaved chocolate and mini Oreos.

Enjoy.

Thank you for visiting the best food blog, 5 star cookies.

Love and hugs

from your favorite food blog 5 STAR COOKIES and

See you soon…

BE KIND…

Share and Enjoy !

No Bake Chocolate Cake-15 Minute Dessert

November 8, 2021March 5, 2021 by cookies

Fast and easy delicious dessert-No Bake Chocolate Cake. The filling is the most delicious! It is made of Nutella, cheese and…

Hello from this sweet, gooey and no bake dessert. How are you? How is your life?

Can you believe it is almost one year since our life change … can we talk about it?

Maybe not … let’s dream again. And as you know all my dreams are “in and about” chocolate.

And because of that 5 STAR COOKIES is ready to share another fabulous dessert.

Yes, we are. Forget the mask, viruses and crazy reality. Let’s dive into the chocolate!

Are you smiling like everything is NORMAL? Of course you are, my sweet and delicate chocolate society of dreamers…

So, what are we making?

The name is NO BAKE CHOCOLATE CAKE – 15 MINUTES DESSERT!

DESCRIPTIONS

This sinfully delicious no bake cake is done in 15 minutes. Really?! YES and yes. It is done in less than half hour.

And if you don’t know how to bake and you don’t have an oven, you are welcome.

It is for YOU!

So, how it is made?

It is made of many layers, layers of happiness. (and I know you need it)

-layers of biscuit with butter (you buy that in the store or order online)

-chocolate Nutella filling OR LAYER 2

-another layer of biscuit or LAYER 3

-layer 4 is another chocolate Nutella filling

-and the last layer is heavy cream

Before we start making this easy no bake dessert we need…

no-bake desserts — no bake chocolate-easy recipe

SHOPPING LIST

biscuit with butter (or tea cookies)
heavy cream
Nutella
semi-sweet chocolate
coffee or orange juice

EQUIPMENT NEEDED

-KitchenAid Mixer

-mixing bowl

-baking glass pan 8 by 8 (or 9 by 9)

ACTION TIME

chocolate cake with no oven — no bake chocolate cake-simple ingredients

MAKING NO BAKE CHOCOLATE CAKE

Instructions

1 cup heavy cream

2 cups Nutella

8 oz Philadelphia cheese (room temperature)

3 oz semi sweet chocolate, melted

1 box biscuit with butter

1 cup coffee

INSTRUCTIONS

Line 8 by 8 inch pan with aluminum foil. Set aside.

Chocolate Filling

Add cheese into the mixing bowl and mix until smooth.

Then add heavy cream and mix until incorporated.

After that add the Nutella and mix for a minute.

Then add cooled melted chocolate and stir all ingredients.

ASSEMBLY OF THE NO BAKE CAKE

Pour 1 cup of cold coffee into the deep plate.

Dip each biscuit into the coffee and arrange at the bottom of 8 by 8 inch pan. (you can also use 9 by 9 inch).

Spread the half of the chocolate filling.

Then arrange another layer of coffee dipped biscuit.

Spread the rest of chocolate filling.

Top everything with whipped heavy cream.

Decorate with shaved chocolate, walnuts, sprinkles, color sugar or fruits.

Transfer to the fridge for 6 hours or overnight.

And you just made super easy no bake chocolate cake.

BRAVO!

Review the Steps for NO Bake Chocolate Cake

-line baking pan with aluminum foil.

-make chocolate Nutella filling

-pour your favorite cup of cold coffee into the deep plate

-dip each biscuit into the coffee and place at the bottom of the pan

-cover cookie layer with chocolate filling

-add second layer of biscuit or cookies

-finish with chocolate filling and whipped heavy cream

-decorate as you wish

-transfer to the fridge overnight

Or to make it super easy:

1st layer of coffee dipped biscuits

2nd layer of chocolate filling

3rd layer of coffee dipped biscuits

4th layer of chocolate filling

5th layer of heavy cream

No bake chocolate cake-your chocolate cake recipe

Quick Note

Biscuit – I used Petit Beurre Biscuit with butter. You can find on amazon or check your local Italian food stores.

Cream Cheese – I used Philadelphia cream cheese. (original) You can use mascarpone cheese or just use your favorite brand.

Chocolate – I used semi-sweet. If you don’t like semi-sweet chocolate please use dark chocolate. (Lindt is my favorite)

How do I whip the heavy cream?

I like to use Whip It.

So, I whip heavy cream with Dr. Oetker Whip it.

Important: If you can’t find Whip it, just use regular whipped whip cream.

the best chocolate no bake — no bake chocolate cake and you

FINAL NOTE for the best chocolate cake in 15 minutes

No Bake Chocolate Cake is your easy in 15 minutes made dessert.

The ingredients are simple and the recipe is super easy to make. (NO oven and no pain)

BTW, if you want to learn how to bake start with this recipe. You can do it.

Difficulty Level: Easy

Final Grade: A+

PRINTING THE RECIPE

If you want to print this amazing recipe, please check the box below.

Don’t forget:

No Bake Chocolate Cake-15 Minute Dessert

Yield: Serving 6 people

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

This sinfully delicious no bake cake is done in 15 minutes.

Really?! YES and yes. Enjoy and share.

Ingredients

1 cup heavy cream
2 cups Nutella
8 oz Philadelphia cheese (room temperature)
3 oz semi sweet chocolate, melted
1 box biscuit with butter
1 cup coffee

Instructions

Line 8 by 8 inch pan with aluminum foil. Set aside.

Chocolate Filling

Add cheese into the mixing bowl and mix until smooth.

Then add heavy cream and mix until incorporated.

After that add the Nutella and mix for a minute.

Then add cooled melted chocolate and stir all ingredients.

ASSEMBLY OF THE NO BAKE CAKE

Pour 1 cup of cold coffee into the deep plate.

Dip each biscuit into the coffee and arrange at the bottom of 8 by 8 inch pan. (you can also use 9 by 9 inch).

Spread the half of the chocolate filling.

Then arrange another layer of coffee dipped biscuit.

Spread the rest of chocolate filling.

Top everything with whipped heavy cream.

Decorate with shaved chocolate, walnuts, sprinkles, color sugar or fruits.

Transfer to the fridge for 6 hours or overnight.

And you just made super easy no bake chocolate cake.

BRAVO!

Thank you for visiting the best food blog, 5 star cookies.

Love and hugs

from your favorite food blog and

See you soon…

BE KIND…

Simple Banana Cake Recipe-1 Famous Fantasy

February 28, 2021 by cookies

Famous fantasy is inside of this homemade melt in your mouth creation called Simple Banana Cake Recipe. Are you ready for it…

Hello from the fantasy land called 5 star cookies. How are you? Hugging, kissing, loving…pretending that our life is normal.

And maybe it is. If you enter your kitchen, turn the music on, hug your oven and believe in number 1 famous fantasy called…

SIMPLE BANANA CAKE RECIPE!

Trust me life can go back to normal if you just start baking. And don’t allow the noise from outside to destroy your best banana cake fantasy. Let me give you way more details inside of the header called…

DESCRIPTIONS

Traditional cake baked with very ripe bananas, crushed pineapples, toasted walnuts and filled with not one but two the most extraordinary fillings. The Italian buttercream and Nutella Italian buttercream. The cake wouldn’t be complete without shaved chocolate and fresh banana slices. Yes, this banana cake recipe will have you going back for more.

And if you want more you need to move your body into the action mood called BAKING!

SO, are you inspired to make the showstopping dessert? Let’s do it.

Your first step like always is …

easy banana cake torte — Simple Banana Cake Recipe-easy banana cake

SHOPPING LIST

flour
white sugar
brown sugar
eggs
crushed pineapple in juice
ripe bananas
oil
walnuts
butter
Nutella
baking soda
salt
ground cinnamon
pure vanilla extract
chocolate
fresh bananas

EQUIPMENT NEEDED

-KitchenAid mixer, hand mixer (or any mixer you have)

-mixing bowl

-plastic bowl for dry ingredients

-3 rounded baking pans (6 inches)

-candy thermometer

ACTION TIME

MAKING SIMPLE BANANA CAKE RECIPE

Ingredients

3 large eggs

1 cup brown sugar

2 cups mashed ripe bananas, (about 6 ripe bananas)

1 can crushed pineapple in juice (398 gr)

1 cup oil

3 cups flour, all purpose and unbleached

1 tsp baking soda

1/2 tsp salt

2 1/2 tsp ground cinnamon

1 1/3 cup walnuts, toasted and chopped

Italian and Nutella Buttercream

4 egg whites, room temperature

1 1/4 cups regular white sugar

4 TBSP water

2 cups butter, room temperature

1 1/2 tsp vanilla extract

2 cups Nutella

Decoration: shaved chocolate, fresh sliced bananas

INSTRUCTIONS

Line 3 round cake pans with parchment paper. Set aside.

Also, line 8 inch round cake pans with parchment paper or aluminum foil.

Preheat oven to 350 F.

Making Banana CAKE

In a medium size plastic bowl add flour, baking soda, salt and ground cinnamon. Set aside.

Your next step is to add to the mixing bowl the following ingredients: white and brown sugar, eggs, oil, mashed bananas, pineapple with juice, pure vanilla extract.

Mix using the cage attachment until well combined.

Then gradually add flour mixture stirring until combined.

Fold in the toasted walnuts.

Divide batter among 3 prepared pans. I used two cups for each pan.

The rest of the left batter poured into 8 inch pan.

Bake at 350 F until a wooden pick inserted in center comes clean. (for me it was 33 minutes)

Let it cool. Remove from the pans.

Also, bake 8 inch cake until done.

ITALIAN BUTTERCREAM AND NUTELLA BUTTERCREAM

Whip 4 egg whites with 1/4 cup sugar on high speed until just past foamy.

Use 1 cup sugar and 4 TBSP of water and bring to a full boil over high heat.

Boil until sugar hits 240 F on a candy thermometer.

With the mixer on medium speed, carefully add the hot sugar to the whipped whites by pouring it

down the side of the bowl, then increase the speed and whip until the whites cooled to room temperature (8 to 9 minutes)

Then add the butter, a few pieces at a time until combined.

Add the best pure vanilla extract.

Mix all ingredients well.

Your next step is to divide the filling into 2.

Add Nutella to one half and mix until combined.

BTW, you just made Nutella Buttercream. How easy, don’t you think?

ASSEMBLY CAKE

If you want to level cooled banana cake layers.

Place first cake layer on a serving plate. (or whatever you are using)

Spread Italian buttercream filling.

Top with second layer cake then ITALIAN NUTELLA BUTTERCREAM FILLING.

Then add your third banana cake layer.

At this point I lake to move cake into the freezer for about half hour.

After half hour remove the cake from the freezer.

Spread remaining buttercream on top and sided of cake.

You can use the white Italian buttercream for the top of the cake and for the sides you can use the most amazing Nutella filling.

Important: Enjoy this process. Play with the colors and decorate cake with shaved chocolate, fresh sliced bananas or chopped walnuts.

Place your cake into the fridge for 8 hours or overnight.

Enjoy and share.

Review the Steps

-Make 3 layers or banana cake (6 inches)

-Then make the Italian Buttercream and Nutella buttercream.

-Assembly the cake

-Decorate and place into the fridge for eight hours or overnight.

simple banana cake or torte — Simple Banana Cake Recipe-the best cake

Quick Note

Bananas – use very ripe bananas for this recipe. You will need from 6 to 8 bananas to make 2 cups.

Eggs – I can’t say enough how important is to use large, fresh, organic eggs for your cakes. Please visit your local farmers market and buy the eggs.

Walnuts – please use the toasted walnuts. If you don’t like the walnuts you can use hazelnuts or pecans.

Vanilla Extract – if you can use the pure vanilla extract. I know it is very expensive but it is worth it. Also, if you want to make homemade version check this link – Vanilla Extract – Do you know how to make it?

Simple Banana Recipe — Simple Banana Cake

FINAL NOTE

The magic of “BANANA”. From the banana tea to the most extraordinary Simple Banana Cake Recipe. The choice is yours.

Make and enjoy this number one fantasy layer cake. And share. Now more than ever it is important to keep social skills alive. So, share and keep distance.

Difficulty Level: Easy

Final Grade: A+

Simple Cake with bananas — Simple Banana Recipe

PRINTING THE RECIPE

If you want to print this amazing recipe, please check the box below.

Don’t forget:

PRINT – MAKE – SHARE

Simple Banana Cake Recipe-1 Famous Fantasy

Yield: Serving 6 people

Prep Time: 45 minutes

Cook Time: 1 hour

Total Time: 1 hour 45 minutes

Traditional cake baked with very ripe bananas, crushed pineapples, toasted walnuts and filled with not one but two the most extraordinary fillings.

The Italian buttercream and Nutella Italian buttercream

Ingredients

3 large eggs
1 cup brown sugar
1 cup brown sugar
2 cups mashed ripe bananas, (about 6 ripe bananas)
1 can crushed pineapple in juice (398 gr)
1 cup oil
3 cups flour, all purpose and unbleached
1 tsp baking soda
1/2 tsp salt
2 1/2 tsp ground cinnamon
1 1/3 cup walnuts, toasted and chopped

Italian and Nutella Buttercream

4 egg whites, room temperature
1 1/4 cups regular white sugar
4 TBSP water
2 cups butter, room temperature
1 1/2 tsp vanilla extract
2 cups Nutella
Decoration: shaved chocolate, fresh sliced bananas

Instructions

Line 3 round cake pans with parchment paper. Set aside.

Also, line 8 inch round cake pans with parchment paper or aluminum foil.

Preheat oven to 350 F.

Making Banana CAKE

In a medium size plastic bowl add flour, baking soda, salt and ground cinnamon. Set aside.

Your next step is to add to the mixing bowl the following ingredients: white and brown sugar, eggs, oil, mashed bananas, pineapple with juice, pure vanilla extract.

Mix using the cage attachment until well combined.

Then gradually add flour mixture stirring until combined.

Fold in the toasted walnuts.

Divide batter among 3 prepared pans. I used two cups for each pan.

The rest of the left batter poured into 8 inch pan.

Bake at 350 F until a wooden pick inserted in center comes clean. (for me it was 33 minutes)

Let it cool. Remove from the pans.

Also, bake 8 inch cake until done.

ITALIAN BUTTERCREAM AND NUTELLA BUTTERCREAM

Whip 4 egg whites with 1/4 cup sugar on high speed until just past foamy.

Use 1 cup sugar and 4 TBSP of water and bring to a full boil over high heat.

Boil until sugar hits 240 F on a candy thermometer. Remove from heat.

With the mixer on medium speed, carefully add the hot sugar to the whipped whites by pouring it

down the side of the bowl, then increase the speed and whip until the whites cooled to room temperature (8 to 9 minutes)

Then add the butter, a few pieces at a time until combined.

Add the best pure vanilla extract.

Mix all ingredients well.
Your next step is to divide the filling into 2.

Add Nutella to one half and mix until combined.

BTW, you just made Nutella Buttercream. How easy, don't you think?

ASSEMBLY CAKE

If you want to level cooled banana cake layers.

Place first cake layer on a serving plate. (or whatever you are using)

Spread Italian buttercream filling.

Top with second layer cake then ITALIAN NUTELLA BUTTERCREAM FILLING.

Then add your third banana cake layer.

At this point I lake to move cake into the freezer for about half hour.

After half hour remove the cake from the freezer.

Spread remaining buttercream on top and sided of cake.

You can use the white Italian buttercream for the top of the cake and for the sides you can use the most amazing Nutella filling.

Important: Enjoy this process. Play with the colors and decorate cake with shaved chocolate, fresh sliced bananas or chopped walnuts.

Place your cake into the fridge for 8 hours or overnight.

Enjoy and share.

the best banana cake torte — Simple Banana Cake Recipe-banana best cake

Thank you for visiting the best food blog, 5 star cookies.

Love and hugs

from your favorite food blog and

See you soon…

BE KIND…

Share and Enjoy !

Mystery? What happen to 8 inch baked cake?…Stay tuned…

Strawberry Chocolate Roll Cake-Extra Powerful Joy

February 21, 2021 by cookies

Sweeten the day with Strawberry Chocolate Roll Cake. It is an easy homemade recipe for you, your family and friends.

Hello from the powerful pink addiction called…

Strawberry Chocolate Roll Cake.

DESCRIPTIONS

This cake is another I love you treat. It is an elegant dessert made with real, fresh strawberries. And because of real, fresh strawberries you have the most flavorful pink filling which is sleeping inside of the most amazing chocolate roll cake.

Yes, this roll cake is a beautiful and decadent dessert. The amazing combo of pink and chocolate.

So easy and simple to make.

The ingredients for this recipe are listed under the title I like to call…

Strawberry Chocolate Roll Cake-easy recipe

SHOPPING LIST

EGGS (organic)
SUGAR
FLOUR (all purpose and unbleached)
COCOA
HAZELNUTS
BAKING POWDER, SALT
CORNSTARCH
STRAWBERRIES
BUTTER (UNSALTED)
ICING SUGAR
PURE VANILLA EXTRACT
HEAVY CREAM (33 % or more)
CHOCOLATE

EQUIPMENT NEEDED

-mixer (kitchenaid, hand mixer or whatever you have)

-baking sheet (12 by 16 inch)

-mixing bowl

-sauce pan

-blender, food processor

Strawberry Chocolate Roll Cake-the best strawberry cake

ACTION TIME

MAKING Strawberry Chocolate Roll Cake

Ingredients

6 large eggs (organic)

3/4 cup sugar

1/4 cup hazelnut (grounded)

3/4 cup flour (AP)

2 TBSP cocoa

1 tsp baking powder

1/8 tsp salt

1 tsp cornstarch

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

Icing

1 1/2 cups heavy cream

Optional: Dr. Oetker 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.

Sift the flour, cocoa, cornstarch, baking powder and salt.

Add grounded hazelnut to the flour mixture. Set aside.

Your next step is to mix eggs and sugar.

So, add into the mixing bowl 6 eggs and 3/4 cup sugar. Beat until triples in volume. (9 minutes)

Your next step is to add dry or flour mixture into eggs.

Start adding 1/3 of flour mixture into the eggs.

Fold gently using a spatula. Make sure there is no clumps.

Keep adding flour and mixing until you used all flour mixture.

IMPORTANT: MAKE SURE TO SCRAPE DOWN THE BOWL WITH A SPATULA AND INCORPORATE IT BACK INTO THE BATTER.

And I will repeat 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 15 minutes or until done.

Cool completely in the pan. (for about 2 hours)

You don’t need to roll, just cool it. How easy is this recipe! Don’t you agree?

Now, let’s make pink filling full of strawberries.

How to make Strawberry Buttercream Filling

For step by step instruction CLICK THIS LINK

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 .(Weirdo! I am not judging you…)

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.

Important: You can add less sugar. It is your choice.

Assemble of the cake or the Final Touch

Spread your fresh filling made of strawberries on top of your chocolate cake.

Roll the cake peeling the parchment paper away or aluminum foil.

Wrap strawberry chocolate roll cake with plastic wrap and chill in the fridge for about 3 hours.

Mix 1 1/2 cups of heavy cream with 1 Whip It. (if you are using it)

Cover the strawberry roll cake with the best heavy cream.

Decorate with shaved chocolate and fresh strawberries.

Enjoy and share.

If you don’t like heavy cream or if you are on diet, just dust the top of the best strawberry chocolate roll cake with icing sugar.

Strawberry Roll Cake — Strawberry Chocolate Roll Cake-homemade recipe

Review the Steps

-Make roll cake

-Cool the cake

-make strawberry buttercream filling

-fill the cake with the best pink filling

-roll the cake and store in the fridge for a few hours

-decorate with heavy cream, fresh strawberries and shaved chocolate

Quick Note

EGGS – Please use organic eggs. Yes, I know it is more expensive but the eggs are the biggest star inside of the roll cake. So, if you want strawberry roll cake to be soft and the most amazing cake ever, please use the best eggs you can find. And because of that, don’t forget to visit your farmers market and support your local community.

Strawberry – use fresh strawberries from any food store or local farmers market.

Chocolate Icing – If you don’t like heavy cream you can cover the roll cake with melted chocolate. Just use 6 oz chocolate (semi sweet) and 1 TBSP oil. Melt the chocolate using the double boiler method.

Hazelnuts – use toasted hazelnuts. If you don’t like hazelnuts use walnuts.

Strawberry Chocolate Roll Cake-homemade roulade

FINAL NOTE

Strawberry Chocolate Roll Cake is the cake to be made when you are looking to bring the extra powerful JOY into your life. And don’t tell me you don’t need it. We all do. So, make it and share.

Difficulty Level: Easy

Final Grade: A+

strawberry chocolate cake — Strawberry Chocolate Roll Cake-framed the best cake

PRINTING THE RECIPE

If you want to print this amazing recipe, please check the box below.

Don’t forget:

PRINT – MAKE – SHARE

Strawberry Chocolate Roll Cake-Extra Powerful Joy

Yield: Serving 6 people

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour

It is an elegant dessert made with real, fresh strawberries.

And because of real, fresh strawberries you have the most flavorful pink filling which is sleeping inside of the most amazing chocolate roll cake.

Ingredients

6 large eggs (organic)
3/4 cup sugar
1/4 cup hazelnut (grounded)
3/4 cup flour (AP)
2 TBSP cocoa
1 tsp baking powder
1/8 tsp salt
1 tsp cornstarch

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

Icing

1 1/2 cups heavy cream
Optional: Dr. Oetker 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.

Sift the flour, cocoa, cornstarch, baking powder and salt.

Add grounded hazelnut to the flour mixture. Set aside.

Your next step is to mix eggs and sugar.

So, add into the mixing bowl 6 eggs and 3/4 cup sugar. Beat until triples in volume. (9 minutes)

Your next step is to add dry or flour mixture into eggs.

Start adding 1/3 of flour mixture into the eggs.

Fold gently using a spatula. Make sure there is no clumps.

Keep adding flour and mixing until you used all flour mixture.

IMPORTANT: MAKE SURE TO SCRAPE DOWN THE BOWL WITH A SPATULA AND INCORPORATE IT BACK INTO THE BATTER.

And I will repeat 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 15 minutes or until done.

Cool completely in the pan. (for about 2 hours)

You don't need to roll, just cool it. How easy is this recipe! Don't you agree?

Now, let's make pink filling full of strawberries.

How to make Strawberry Buttercream Filling

For step by step instruction
CLICK THIS LINK

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 .(Weirdo! I am not judging you…)

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.

Important: You can add less sugar. It is your choice.

Assemble of the cake or the Final Touch

Spread your fresh filling made of strawberries on top of your chocolate cake.

Roll the cake peeling the parchment paper away or aluminum foil.

Wrap strawberry chocolate roll cake with plastic wrap and chill in the fridge for about 3 hours.

Mix 1 1/2 cups of heavy cream with 1 Whip It. (if you are using it)

Cover the strawberry roll cake with the best heavy cream.

Decorate with shaved chocolate and fresh strawberries.

Enjoy and share ASAP. Please.

Thank you for visiting the best food blog, 5 star cookies.

Love and hugs

from your food blog

See you soon…

BE KIND…

Share and Enjoy !

The Best Tea Bombs-Sugar Magic

February 15, 2021 by cookies

Sugar Magic for all tea lovers is here – The best tea bombs recipe. Abracadabra….

Hello from magical land of the sugar escape. Our medication today is the bomb. From tick-tock to Tik Tok it was meant to be.

Yes, this sugar magic is about to happen.

And if you never heard of tea bombs, this is your lucky day. So, you are welcome.

DESCRIPTION

The best tea bombs are the most magical sugar recipe for all of you. All of you in love with the tea. Any kind of tea. Dandelion, Sage, Chamomile, Mint and so on…so many options.

If you are still asking but what is the tea bomb…just think Nutella Hot Chocolate Bombs. It is the same. (kind of)

The chocolate shell is replaced with the sugar shell. ABRACADABRA! Let the angels sing again. And be happy at this moment. Life can be amazing if you allow the good bombs to be build. And eat them, drink them. Enjoy them.

BTW, this is the best way to kill any sign of depression. What depression … I am killing myself (just kidding) with the bombs and I don’t need any help. Sugar magic is here to stay. And make us all happy.

So, let’s make the best tea bombs recipe. Ever. AND NOW!

The first step is always getting ingredients or I like to call it…

SHOPPING LIST

white sugar
your favorite tea bags (green tea, chai, basil, peppermint, cinnamon…)
corn syrup
Optional: food coloring

EQUIPMENT NEEDED

-medium size sauce pan

-candy thermometer

-silicone mold

-metal spoon

ACTION TIME

MAKING THE BEST TEA BOMBS

Ingredients

1 cup water

1 3/4 cups white sugar

1/2 cup corn syrup

6 tea bags (use your favorite tea)

Optional: honey, food coloring

INSTRUCTIONS

Add to the sauce pan the following ingredients: sugar, corn syrup and water and stir until sugar is incorporate. (stir just for a few seconds, the temperature is medium high)

Add a candy thermometer to the rim of the pot facing forward. (I like to use two of them – trust issue)

Bring sugar mixture to the boil and keep boiling until temperature reaches 300 F (hard stage). (don’t stir)

When it reaches 300 F remove from the heat and PICK UP THE SPEED.

This step has to be done as fast as possible.

Take about 1 TBSP of mixture and spread into each mold cavity. Use the back of the spoon to spread the sugar mixture. (do this the best you can)

I will repeat, do this step as fast as you can. (think like you are the rabbit)

Important: Don’t add to much sugar mixture into the mold. If you do, don’t worry. It will take longer time to melt. (but who cares?)

Let it sit for about 1/2 hour on the counter. (don’t transfer to the fridge)

ASSEMBLY OR FINAL TOUCH

When the tea bombs are set, start very carefully to push the bottom of the silicone mold to pop up the bomb.

BTW, you are almost done.

Place your favorite tea bag into the mold. Also you can use tea flowers.

Repeat for 5 others molds.

Then warm your saucepan or small skillet on the stove.

Your next step is to add an empty half circle mold to the skillet or sauce pan and let smooth and heat the rim.

After that quickly place melted half on top of half bomb with tea bag.

Carefully secure both sides together.

And you are done.

YOU, yes fabulous you just made the best recipe for the tea bombs.

Review the Steps

-Boil sugar, corn syrup and water until reaches 300 F.

-Pour the mixture into silicone mold

-Cool it for 1/2 hour

-Remove bombs from the mold

-Add to one half tea bags, honey or whatever magic you like to

-Seal with the top bombs

Quick Note

Tea Bags – What kind of tea you can use…See my choices below

Candy Thermometer – this is super important. You need it in order to make tea bombs. You can buy in the stores like Winners, Walmart or buy online.

Important: Only stir the sugar mixture until it is incorporated. After that don’t stir or touch the mixture. Let it boil and boil until reaches 300 F.

Gel food coloring – if you want to play with the different colors you can add to the sugar mixture. It is your choice.

How to use tea bombs?

Place the best tea bomb into your favorite cup. Enjoy the moment.

Then pour the boiling water on top. Keep smiling.

You are about to enjoy the best homemade tea bombs.

Depending how thick your sugar walls are… your can experience the following…

FINAL NOTE

Making the most amazing and gorgeous tea bombs are easier to make than you realize.

Aslo, be aware the perfection doesn’t exist.

So, when you are making for the first time tea bombs don’t worry if the edges are not perfect.

Difficulty Level: Easy

Final Grade: A+

PRINTING THE RECIPE

If you want to print this amazing recipe, please check the box below.

Don’t forget:

PRINT – MAKE – SHARE

The Best Tea Bombs-Sugar Magic

Yield: Serving 6 people

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

The best tea bombs are the most magical sugar recipe for all of you.

All of you in love with the tea.

Any kind of tea. Dandelion, Sage, Chamomile, Mint and so on...so many options.

Ingredients

1 cup water
1 3/4 cups white sugar
1/2 cup corn syrup
6 tea bags (use your favorite tea)
Optional: honey, food coloring

Instructions

Add to the sauce pan the following ingredients: sugar, corn syrup and water and stir until sugar is incorporate. (stir just for a few seconds, the temperature is medium high)

Add a candy thermometer to the rim of the pot facing forward.

Bring sugar mixture to the boil and keep boiling until temperature reaches 300 F (hard stage). (don't stir)

When it reaches 300 F remove from the heat and PICK UP THE SPEED.

This step has to be done as fast as possible.

Take about 1 TBSP of mixture and spread into each mold cavity. Use the back of the spoon to spread the sugar mixture. (do this the best you can)

I will repeat, do this step as fast as you can. (think like you are the rabbit)

Important: Don't add to much sugar mixture into the mold. If you do, don't worry. It will take longer time to melt. (but who cares?)

Let it sit for about 1/2 hour on the counter. (don't transfer to the fridge)

ASSEMBLY OR FINAL TOUCH

When the tea bombs are set, start very carefully to push the bottom of the silicone mold to pop up the bomb.

BTW, you are almost done.

Place your favorite tea bag into the mold or tea flowers.

Repeat for 5 others molds.

Then warm your saucepan or small skillet on the stove.

Your next step is to add an empty half circle mold to the skillet or sauce pan and let smooth and heat the rim.

After that quickly place melted half on top of half bomb with tea bag.

Carefully secure both sides together.

And you are done.

YOU, yes fabulous you just made the best recipe for the tea bombs.

Notes

ENJOY!

Thank you for visiting the best food blog, 5 star cookies.

Love and hugs

from your food blog

See you soon…

BE KIND…

Pink Chocolate Cake-Cozy up With Love

February 12, 2021 by cookies

I love you treat is called Pink Chocolate Cake. Show your love with this amazing pink cake. Are you ready baking nation?

Hello from the pink life and February 14th.

I don’t know about you but I am so ready to escape this life. -40 C, working 9 to 5 and praying to God that 6/49 is about to happen. Like, right now or tomorrow.

And how about you my dear, lovely and amazing readers? How are you? Just answer…I can hear you.

And let’s stay just for a moment connected. It is not the social distance … it is our soul connections.

How can you fight that? You know, you can’t. LOVE always wins.

And speaking of love…Are you looking for the most amazing pink recipe for this Sunday? Since the answer is YES let me introduce you to this dreamy, creamy cake full of possibilities…

DESCRIPTION

Our recipe today is for all of you ready to make the most delicious chocolate cake! Ever, Yes, this chocolate cake recipe is full of LOVE. And love means tons of chocolate, Nutella, coffee and PINK!

Or I like to call the best …

PINK CHOCOLATE CAKE … in shape of heart.

Can you imagine life more perfect than this chocolate cake? Of course you can’t.

So, what do you need for this recipe?

Let me answer under the title called…

SHOPPING LIST

flour (all purpose, unbleached)
sugar
eggs
sugar
butter
cornstarch
NUTELLA
CHOCOLATE (semi-sweet)
heavy cream
fresh strawberries
grounded coffee
cocoa
gelatin (I used organic)
baking powder

the best chocolate pink cake — Pink Chocolate Cake Recipe-the best pink cake

Equipment Needed

-KitchenAid mixer (or the mixer you are using. Can be hand mixer too)

-baking sheet (16 by 12 inches)

-glass measuring cup (4 cups size)

-sauce pan

-heart shaped cookie cutter

-mixing bowl (for the cake and the filling)

-heart baking molds (2 of them)

the best pink cake — Pink Chocolate Cake Recipe

ACTION TIME

MAKING PINK CHOCOLATE CAKE

Ingredients

6 large organic eggs

3/4 cup white sugar

1 cup flour (AP and unbleached)

1 tsp cornstarch

1/2 TBSP cocoa

1 TBSP coffee, grounded

1 tsp baking powder (no aluminum)

Strawberry Buttercream

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)

CHOCOLATE NUTELLA FILLING

1 pouch organic gelatin powder (it is about ten grams and I used GoBio)

9 ounces semi-sweet chocolate, chopped

2 cups heavy cream (33% or more) – You will use 3/4 cup + 1 1/4 cups

3/4 cup Nutella

Chocolate Glaze

6 oz semisweet chocolate, chopped

1 and 1/2 TBSP corn syrup

1 cup heavy cream

Instructions

Line 16×12 inch baking sheet with an aluminum foil and spray with the baking spray.

Preheat oven to 350 F.

Our first step is to make cake base.

In a large mixing bowl beat 6 eggs and 3/4 cup sugar until triples in volume. It takes about 9 minutes.

In another bowl sift the flour, cornstarch and baking powder. Add to that grounded coffee and cocoa.

Add 1/3 of the mixture into eggs mixture and fold gently using a spatula.

Then add the second flour mixture and mix in again.

After that add the rest of the flour mixture and gently mix in using your favorite spatula. (see the most important note below)

The most Important note: Don’t use mixer when adding flour mixture.

Fold the flour using the spatula.

Be sure that the flour and is incorporated into the eggs mixture.

Spread the batter on the prepared jelly roll pan.

Bake at 350 for about 15 minutes.

Cool completely. (for about 2 hours)

Once the cake base is cooled you can covered and freeze overnight.

Next day you can use heart shaped cookie cutter and cut 12 circles.

After this you are ready to make the strawberry filling.

strawberry pink filling — strawberry filling

MAKING STRAWBERRY FILLING

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.

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.

Next Step:

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.

And you have it, your homemade Strawberry Buttercream Frosting made from fresh strawberries. The best pink filling.

MAKING CHOCOLATE NUTELLA FILLING

Using a double boiler method melt the chopped chocolate and Nutella.

Your next step is to heat 3/4 cup of heavy cream in a small sauce pan.

Heat heavy cream in a medium heat until almost starts to bubble around the edges. (don’t boil)

Remove from heat and add 1 pouch of organic gelatin.

Whisk until completely melted.

Then pour the cream/gelatin mixture over the melted chocolate and Nutella.

Your next step is to gently whisk until the whole mixture is smooth and shiny. Set aside.

In a large mixing bowl mix the rest of the heavy cream which is 1 1/4 cups until it holds soft peaks.

Add 1/4 of chocolate Nutella mixture into the heavy cream and fold to incorporate.

Once the ingredients are happy together add the rest of the chocolate mixture and fold until fully incorporated.

Assembly Line

When you are ready to assembly the cake check the following steps:

This is the repeat: Remove the frozen cake from the freezer.

Using your heart shaped cookie cutter, cut 12 pcs.

Your next step is to assembly:

Start by adding chocolate Nutella mixture into each heart shaped mold (you make decision how much chocolate filling you want to add)

Then add strawberry filling.

Make it even and pretty.

Then gently press the heart shaped cake circles on top of the strawberry filling.

Cover with plastic wrap and freeze overnight.

CHOCOLATE GLAZE

(BTW, this glaze recipe is from my favorite link)

Heat the cream until almost boiling.

Pour it over chocolate and corn syrup mixture.

Let sit for 5 minutes.

Gently mix until smooth.

Pour the glaze over the heart shaped cake.

Decorate as you wish.

Return to fridge until it is set.

Enjoy and share.

Love Cake for Valentines — Pink Chocolate Cake Recipe-the best pink

Review the Steps

-line baking sheet with aluminum foil and spray

-make cake base

-freeze overnight and cut into heart shaped cakes to fit molds

-make strawberry and chocolate nutella filling

-complete assembly

-then make chocolate glaze

-pour the best chocolate glaze over the cake

-refrigerate until set

Freezing

You can freeze pink chocolate cake without chocolate icing for a week.

Quick Note

Flour – use all purpose and unbleached

Eggs – please use large, organic eggs

Heavy Cream – use 33% or 35%

Strawberry – use the fresh strawberries (organic if you can)

Butter – I used organic, grass fed and unsalted

Heart Shaped Mold – You can buy in your $ store. They are $4. (oh Canada)

FINAL NOTE

The best pink cake for February 14 or Valentine’s Day.

Share with all people you love. Don’t forget yourself. You are important too.

Difficulty Level: Easy (it has many steps but it is easy recipe to make. Not, like macarons)

Final Grade: A+

PRINTING THE RECIPE

If you want to print this amazing pink cake recipe, please check the box below.

Don’t forget:

PRINT – MAKE – SHARE

Pink Chocolate Cake-Cozy up With Love

Yield: Serving 12 people

Prep Time: 1 hour 15 minutes

Cook Time: 15 minutes

Total Time: 1 hour 30 minutes

Pink Chocolate Cake is the most delicious chocolate cake.

And full of LOVE. And love means tons of chocolate, Nutella, coffee and PINK

Ingredients

Cake Base

6 large organic eggs
3/4 cup white sugar
1 cup flour (AP and unbleached)
1 tsp cornstarch
1/2 TBSP cocoa
1 TBSP coffee, grounded
1 tsp baking powder (no aluminum)

Strawberry Buttercream

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)

CHOCOLATE NUTELLA FILLING

1 pouch organic gelatin powder (it is about ten grams and I used GoBio)
9 ounces semi-sweet chocolate, chopped
2 cups heavy cream (33% or more) – You will use 3/4 cup + 1 1/4 cups
3/4 cup Nutella

Chocolate Glaze

6 oz semisweet chocolate, chopped
1 and 1/2 TBSP corn syrup
1 cup heavy cream

Instructions

CAKE BASE

Line 16×12 inch baking sheet with an aluminum foil and spray with the baking spray.

Preheat oven to 350 F.

Our first step is to make cake base.

In a large mixing bowl beat 6 eggs and 3/4 cup sugar until triples in volume. It takes about 9 minutes.

In another bowl sift the flour, cornstarch and baking powder. Add to that grounded coffee and cocoa.

Add 1/3 of the mixture into eggs mixture and fold gently using a spatula.

Then add the second flour mixture and mix in again.

After that add the rest of the flour mixture and gently mix in using your favorite spatula. (see the most important note below)

The most Important note: Don’t use mixer when adding flour mixture.

Fold the flour using the spatula.

Be sure that the flour and is incorporated into the eggs mixture.

Spread the batter on the prepared jelly roll pan.

Bake at 350 for about 15 minutes.

Cool completely. (for about 2 hours)

Once the cake base is cooled you can covered and freeze overnight.

Next day you can use heart shaped cookie cutter and cut 12 circles.

After this you are ready to make the strawberry filling.

MAKING STRAWBERRY FILLING

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.

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.

Next Step:

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.

And you have it, your homemade Strawberry Buttercream Frosting made from fresh strawberries. The best pink filling.
MAKING CHOCOLATE NUTELLA FILLING

Using a double boiler method melt the chopped chocolate and Nutella.

Your next step is to heat 3/4 cup of heavy cream in a small sauce pan.

Heat heavy cream in a medium heat until almost starts to bubble around the edges. (don’t boil)

Remove from heat and add 1 pouch of organic gelatin.

Whisk until completely melted.

Then pour the cream/gelatin mixture over the melted chocolate and Nutella.

Your next step is to gently whisk until the whole mixture is smooth and shiny. Set aside.

In a large mixing bowl mix the rest of the heavy cream which is 1 1/4 cups until it holds soft peaks.

Add 1/4 of chocolate Nutella mixture into the heavy cream and fold to incorporate.

Once the ingredients are happy together add the rest of the chocolate mixture and fold until fully incorporated.

Assembly Line

When you are ready to assembly the cake check the following steps:

This is the repeat: Remove the frozen cake from the freezer.

Using your heart shaped cookie cutter, cut 12 pcs.

Your next step is to assembly:

Start by adding chocolate Nutella mixture into each heart shaped mold (you make decision how much chocolate filling you want to add)

Then add strawberry filling.

Make it even and pretty.

Then gently press the heart shaped cake circles on top of the strawberry filling.

Cover with plastic wrap and freeze overnight.

CHOCOLATE GLAZE

Heat the cream until almost boiling.

Pour it over chocolate and corn syrup mixture.

Let sit for 5 minutes.

Gently mix until smooth.

Pour the glaze over the heart shaped cake.

Decorate as you wish.

Return to fridge until it is set.

Enjoy and share.

Easy Pink chocolate cake — Pink Chocolate Cake Recipe-easy cake

Thank you for visiting the best food blog, 5 star cookies.

Love and hugs

from your favorite food blog

See you soon…

Pink Nutella cake — Pink Chocolate Cake Recipe-the best recipe with chocolate

BE KIND…

Share and Enjoy !

Easy Chocolate Nutella Bombs-Delicious Eating

February 12, 2021February 6, 2021 by cookies

Happy World Nutella Day with an EASY CHOCOLATE NUTELLA BOMBS!

Hello Nutelle addicts!

Today is our day. Happy World Nutella Day!

Question of the day!

Is your sweet soul ready for the most amazing recipe? Full of the Nutella, chocolate…and more.

But who cares for more. All we care is the Nutella + Chocolate!

Don’t you agree?

Let me describe this recipe.

DESCRIPTION

But wait a second! How do I describe this number 1 Nutella cake recipe to you and stay normal?

Let me try.

This is the best recipe for all Nutella and chocolate lovers. It is made of super easy hazelnut cake base. Then you cover that with another perfection called luscious Nutella chocolate filling. And it is not done yet. The final touch is the chocolate glaze. Shiny, glorious and made for your mouth.

What can I say! Three layers of the best that life can offer. Easy to make and JOY to your chocolate, brown heart.

BTW, this is the love recipe for all of you who celebrate the February 14th. Yes, this is the Valentine’s Day treat!

The ingredients are simple and you can make this cake 7 days in advance. Keep it in the freezer until you are ready to enjoy the best recipe…Nutella love with your real lover!

So, are you ready to make it happen baking nation?

Are you ready to make Nutella bombs?

Of course you are. Sorry for asking. Let’s start with our first step which is always shopping or I like to define under the title called…

SHOPPING LIST

flour (all purpose, unbleached)
eggs
sugar
hazelnuts
cocoa
cornstarch
NUTELLA
CHOCOLATE (semi-sweet)
heavy cream
gelatin (I used organic)
baking powder

Equipment Needed

-baking sheet (16 by 12 inches)

-glass measuring cup (4 cups size)

-sauce pan

-KitchenAid mixer (or the mixer you are using. Can be hand mixer too)

-mixing bowl (for the cake and the filling)

ACTION TIME

Making Easy Chocolate Nutella Bombs

Ingredients

6 large organic eggs

3/4 cup white sugar

1/2 cup grounded hazelnuts

3/4 cup flour (AP and unbleached)

1 tsp cornstarch

1/2 TBSP cocoa

1 tsp baking powder (no aluminum)

CHOCOLATE NUTELLA FILLING

1 pouch organic gelatin powder (it is about ten grams and I used GoBio)

9 ounces semi-sweet chocolate, chopped

2 cups heavy cream (33% or more) – You will use 3/4 cup + 1 1/4 cups

3/4 cup Nutella

Chocolate Glaze

6 oz semisweet chocolate, chopped

1 and 1/2 TBSP corn syrup

1 cup heavy cream

Instructions

Line 16×12 inch baking sheet with an aluminum foil and spray with the baking spray.

Preheat oven to 350 F.

Our first step is to make hazelnut cake base.

In a large mixing bowl beat 6 eggs and 3/4 cup sugar until triples in volume. It takes about 9 minutes.

In another bowl sift the flour, cornstarch and baking powder. Add to that grounded hazelnuts.

Add 1/3 of the mixture into eggs mixture and fold gently using a spatula.

Then add the second flour mixture and mix in again.

After that add the rest of the hazelnut flour mixture and gently mix in using your favorite spatula. (see important note below)

Important: Don’t use mixer when adding hazelnut flour mixture.

Fold the flour using the spatula.

Be sure that flour and hazelnut mixture is incorporated into the eggs mixture.

Spread the batter on the prepared jelly roll pan.

Bake at 350 for about 15 minutes.

Cool completely. (for about 2 hours)

Once the cake base is cooled you can covered and freeze overnight.

Next day you can use cookie cutter and cut 12 circles. The size I used is 2 and 1/2 inches.

It really depends of the size of your bomb mold.

After this you are ready to make the filling.

MAKING CHOCOLATE NUTELLA FILLING

Using a double boiler method melt the chopped chocolate and Nutella.

Your next step is to heat 3/4 cup of heavy cream in a small sauce pan.

Heat heavy cream in a medium heat until almost starts to bubble around the edges. (don’t boil)

Remove from heat and add 1 pouch of organic gelatin.

Whisk until completely melted.

Then pour the cream/gelatin mixture over the melted chocolate and Nutella.

Your next step is to gently whisk until the whole mixture is smooth and shiny. Set aside.

In a large mixing bowl mix the rest of the heavy cream which is 1 1/4 cups until it holds soft peaks.

Add 1/4 of chocolate Nutella mixture into the heavy cream and fold to incorporate.

Once the ingredients are happy together add the rest of the chocolate mixture and fold until fully incorporated.

And you are done. You just made the best Nutella filling. Ever or until the next recipe from 5 star cookies.

Now, you are ready for assembly line.

Assembly Line

Scoop 1/4 cup of the chocolate Nutella mixture into each mold.

Make it even and pretty.

Then gently press the cake circles on top of the chocolate Nutella filling.

Cover with plastic wrap and freeze overnight.

CHOCOLATE GLAZE

(BTW, this glaze recipe is from my favorite link)

Heat the cream until almost boiling.

Pour it over chocolate and corn syrup mixture.

Let sit for 5 minutes.

Gently mix until smooth.

Pour the glaze over the hazelnut chocolate Nutella bombs.

Decorate with grounded hazelnuts. (if you wish)

Refrigerate until set. (2 to 3 hrs)

Serve and enjoy.

Review the Steps

-line baking sheet with aluminum foil and spray

-make hazelnut cake base

-freeze overnight and cut into the circles to fit molds for bombs

-make chocolate nutella filling

-complete assembly

-then make chocolate glaze

-pour the glaze over the bombs

-refrigerate until set

Freezing

You can freeze bombs without chocolate icing for a few weeks.

Easy Chocolate Nutella Bombs-the best recipe

Quick Note

Eggs – please use large, organic eggs

Heavy Cream – use 33% or 35%

Hazelnut – should be toasted. If you don’t know how check this LINK.

You will have leftovers when it comes to hazelnut cake. You can make trifle recipe using Nutella filling. Check this LINK

Which mold did I use?

mold for bombs — mold for chocolate bombs

FINAL NOTE

If you want to say Bye Bye Stress you must make this recipe!

Yes, EASY CHOCOLATE NUTELLA BOMBS is feel great every day recipe.

Enjoy and share.

Final Grade: A+

Difficulty Level: Easy

the best chocolate bombs — Easy Chocolate Nutella Bombs-easy homemade bombs

OTHER LINKS

Nutella Hot Chocolate Bombs (Costco No More)

Nutella Chocolate Bombs — Nutella Hot Chocolate Bombs

Ferrero Rocher Valentines Cake-Unstoppable Love

2 Ingredients Sweet Recipe-Emotional Emergency

Tiramisu Ferrero Italian Cake – Your Dream Easy Dessert

Mint Nutella Lava Cake-Your Chocolate Magic

Mille Nutella Crepe Cake (Mile-High Miracle)

Chocolate Truffles – Joy of the Friday

PRINTING THE RECIPE

If you want to print this amazing recipe, please check the box below.

Don’t forget:

PRINT – MAKE – SHARE

Easy Chocolate Nutella Bombs-Delicious Eating

Yield: Serving 12 people

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Happy World Nutella Day with an EASY CHOCOLATE NUTELLA BOMBS. It is made with hazelnut base and the best chocolate Nutella filling.

Ingredients

Hazelnut Cake Base

6 large organic eggs
3/4 cup white sugar
1/2 cup grounded hazelnuts
3/4 cup flour (AP and unbleached)
1 tsp cornstarch
1/2 TBSP cocoa
1 tsp baking powder (no aluminum)

Chocolate Nutella Filling

1 pouch organic gelatin powder (it is about ten grams and I used GoBio)
9 ounces semi-sweet chocolate, chopped
2 cups heavy cream (33% or more) - You will use 3/4 cup + 1 1/4 cups
3/4 cup Nutella

Chocolate Glaze

6 oz semisweet chocolate, chopped
1 and 1/2 TBSP corn syrup
1 cup heavy cream

Instructions

Line 16×12 inch baking sheet with an aluminum foil and spray with the baking spray.

Preheat oven to 350 F.

Our first step is to make hazelnut cake base.

In a large mixing bowl beat 6 eggs and 3/4 cup sugar until triples in volume. It takes about 9 minutes.

In another bowl sift the flour, cornstarch and baking powder. Add to that grounded hazelnuts.

Add 1/3 of the mixture into eggs mixture and fold gently using a spatula.

Then add the second flour mixture and mix in again.

After that add the rest of the hazelnut flour mixture and gently mix in using your favorite spatula. (see important note below)

Important: Don’t use mixer when adding hazelnut flour mixture.

Fold the flour using the spatula.

Be sure that flour and hazelnut mixture is incorporated into the eggs mixture.

Spread the batter on the prepared jelly roll pan.

Bake at 350 for about 15 minutes.

Cool completely. (for about 2 hours)

Once the cake base is cooled you can covered and freeze overnight.

Next day you can use cookie cutter and cut 12 circles. The size I used is 2 and 1/2 inches.

It really depends of the size of your bomb mold.

After this you are ready to make the filling.
MAKING CHOCOLATE NUTELLA FILLING

Using a double boiler method melt the chopped chocolate and Nutella.

Your next step is to heat 3/4 cup of heavy cream in a small sauce pan.

Heat heavy cream in a medium heat until almost starts to bubble around the edges. (don't boil)

Remove from heat and add 1 pouch of organic gelatin.

Whisk until completely melted.

Then pour the cream/gelatin mixture over the melted chocolate and Nutella.

Your next step is to gently whisk until the whole mixture is smooth and shiny. Set aside.

In a large mixing bowl mix the rest of the heavy cream which is 1 1/4 cups until it holds soft peaks.

Add 1/4 of chocolate Nutella mixture into the heavy cream and fold to incorporate.

Once the ingredients are happy together add the rest of the chocolate mixture and fold until fully incorporated.

And you are done. You just made the best Nutella filling. Ever or until the next recipe from 5 star cookies.

Now, you are ready for assembly line.

Assembly Line

Scoop 1/4 cup of the chocolate Nutella mixture into each mold.

Make it even and pretty.

Then gently press the cake circles on top of the chocolate Nutella filling.

Cover with plastic wrap and freeze overnight.
CHOCOLATE GLAZE

Heat the cream until almost boiling.

Pour it over chocolate and corn syrup mixture.

Let sit for 5 minutes.

Gently mix until smooth.

Pour the glaze over the hazelnut chocolate Nutella bombs.

Decorate with grounded hazelnuts. (if you wish)

Refrigerate until set. (2 to 3 hrs)

Serve and enjoy.

Thank you for visiting the best food blog, 5 star cookies.

Love and hugs

from your favorite food blog

See you soon…

BE KIND…

Easy Milano Tiramisu Recipe – No Bake Addiction

February 5, 2021January 31, 2021 by cookies

How to make the best Easy Milano Tiramisu Recipe? Check 5 star cookies instructions below…

Hello from my kitchen! It is cold outside and I need something fast. NOW!

The answer is of course the tiramisu…This one is not the classic Tiramisu or almost is.

Depends how open minded you are…

And to me the open minded means, let’s open our brain for this very new and amazing recipe I called…

EASY MILANO TIRAMISU RECIPE.

Let’s enjoy the moment. The fun is about to happen and we are going to enjoy it together.

And not just to enjoy, we are going to eat.

So, let’s start with the description.

Milano Tiramisu near you — Easy Milano Tiramisu – 5 star recipe

DESCRIPTION

This recipe is the best tiramisu you will ever make. And I am not kidding.

It is made with 5 star cookies called … Milano Cookies. Yes, this recipe is going to use Milano cookies instead of the lady fingers. It is bold and beautiful and made with only a few ingredients.

Also, this is no bake recipe. So, if you don’t have an oven…you are welcome.

This homemade easy tiramisu is made of the following layers:

Milano Cookie layer – Yellow Filling – Cookie layer – Yellow Filling – Cheese filling – Crushed Milano Cookies

Are you hungry as I am?

Since you are ready we need to start making this no bake recipe.

Like always, the first question is what ingredients do we need to make this Italian recipe?

The answer is under…

SHOPPING LIST

Dr. Oetker Vanilla Pudding
Mascarpone cheese
Icing sugar
Milk (2 %)
Heavy Cream (33% or more)
Regular White Sugar
Butter (unsalted, organic if you can)
Milano cookies
Whip It (if you can find it)
homemade coffee or orange juice
pure vanilla extract

Equipment Needed

2 quick bread pans, 9 by 5

KitchenAid mixer (or the mixer you have)

mixing bowl

larger saucepan

ACTION TIME

MAKING EASY MILANO TIRAMISU RECIPE

Ingredients

1 cup mascarpone cheese

3 TBSP icing sugar

1/3 cup heavy cream

1 pouch Dr. Oetker Whip It

1 tsp pure vanilla extract

Yellow Filling

3 Dr. Oetker Vanilla Puddings

1/2 cup + 1 TBSP white sugar

1 cup butter, unsalted and room temperature (I used organic)

Milano cookies (2 boxes)

1 cup cold coffee or orange juice

INSTRUCTIONS

Cheese Filling

Mix heavy cream and Whip it until firm. Set aside.

In another mixing bowl mix mascarpone cheese and icing sugar until incorporated.

Then add pure vanilla extract and mix in.

Your next step is to add mixed heavy cream and stir until all ingredients are happy together.

Then cover and transfer to the fridge until you make the yellow filling.

how to make cream cheese filling — make cheese filling

Making Yellow Filling

For this recipe you will need 3 Dr. Oetker vanilla puddings.

Using a medium size bowl mix contents of 3 vanilla packages with 1/2 cup of sugar.

Then gradually whisk in 1/2 cup of milk until smooth. (very important) Set aside.

(you can use hand mixer to be sure that vanilla mixture is smooth)

To a larger size saucepan add 3 and 1/2 cups of milk with 1 TBSP sugar and cook over medium heat until boils.

Quickly add vanilla mixture (vanilla, sugar and milk) into boiled milk and constantly stir until thickened. (for about 5 minute). (picture 4 and 5)

Remove from heat.

Cover with clear plastic wrap and let it cool for a few hours.

When mixture is cool, remove the clear wrap.

Add butter to the mixing bowl. Mix until smooth. (about 3 minutes)

Then add cooled vanilla pudding mixture and mix everything until all ingredients are combined. (about 3 to 4 minutes). Set aside.

Before you start assembly be sure to have cold homemade coffee or your favorite juice.

ASSEMBLING MILANO TIRAMISU

IMPORTANT: Soak the Milano cookies in the juice or coffee briefly. Don’t let them get soggy.

Line 2 quick bread pans with clear wrap. (or use aluminum foil). Also, you can use 9 by 9 pan.

Pour homemade cold coffee or orange juice into the deep plate.

Soak the Milano cookies in the coffee or your favorite juice mixture briefly. Don’t let them get soggy.

Arrange the cookies in the bottom of the pan. (some of the Milano cookies you will need to trim in order to fit into the pan).

Then add yellow, vanilla filling and cheese filling.

Your next step is to add Milano Cookies.

Cover with vanilla pudding and finish everything with layer of cheese filling.

Decorate with crushed Milano cookies.

Cover with foil and transfer to the fridge. (for about 8 hours or overnight).

Next Day: Remove the foil, slice the best tiramisu you ever made and enjoy.

Review the Steps

-line 2 baking pan (9 by 5 size) with aluminum foil or clear wrap

-dip Milano cookies in coffee or selected juice

-1st layer of cookies

-Yellow, vanilla filling

-Cheese filling

-Milano cookies

-Again the best yellow, vanilla filling

-Cheese filling

-Decorate wish crushed Milano cookies or shaved chocolate

-Move to fridge for 8 hours or overnight

No bake Tiramisu — easy milano tiramisu recipe

Quick Note

Mascarpone cheese – This is an expensive item. (and I am not kidding). So, is there a substitute for it? Yes, there is but the flavor is not going to be the same. In case you can’t find the mascarpone cheese, please use Philadelphia cheese (or any full-fat cream cheese)

Vanilla Pudding – MUST be Dr. Oetker. Please don’t use instant vanilla pudding.

Milano Cookies – You can buy them in Walmart, Superstore, Safeway or just check amazon.

Heavy Cream – I used 35%

IMPORTANT: If you can’t find Whip It so that your cream will stay stiff for hours without separating you need to learn the following secret.

Please, please whip your heavy cream very S-L-O-W-L-Y! Yes, begin whipping the cream on low speed and then increase the speed over the time. This will make a whipped cream to last for days in the fridge.

easy milano tiramisu near you — easy milano tiramisu recipe now

FINAL NOTE

Easy Milano Tiramisu recipe is the JOY to make.

Great recipe for all of you who don’t have an oven.

Made in no time.

Final Grade: A+

Difficulty Level: Easy

PRINTING THE RECIPE

If you want to print this amazing TIRAMISU NEAR ME recipe, please check the box below.

Don’t forget:

PRINT – MAKE – SHARE

Easy Milano Tiramisu Recipe - No Bake Addiction

Yield: Serving 6 people

Prep Time: 35 minutes

Additional Time: 8 hours

Total Time: 8 hours 35 minutes

This recipe is the best tiramisu you will ever make. And I am not kidding.

Yes, Easy Milano Tiramisu Recipe for YOU

Ingredients

1 cup mascarpone cheese
3 TBSP icing sugar
1/3 cup heavy cream
1 pouch Dr. Oetker Whip It
1 tsp pure vanilla extract

Yellow Filling

3 Dr. Oetker Vanilla Puddings
1/2 cup + 1 TBSP white sugar
1 cup butter, unsalted and room temperature (I used organic)
Milano cookies (2 boxes)
1 cup cold coffee or orange juice

Instructions

Cheese Filling

Mix heavy cream and Whip it until firm. Set aside.

In another mixing bowl mix mascarpone cheese and icing sugar until incorporated.

Then add pure vanilla extract and mix in.

Your next step is to add mixed heavy cream and stir until all ingredients are happy together.

Then cover and transfer to the fridge until you make the yellow filling.

Making Yellow Filling

For this recipe you will need 3 Dr. Oetker vanilla puddings.

Using a medium size bowl mix contents of 3 vanilla packages with 1/2 cup of sugar.

Then gradually whisk in 1/2 cup of milk until smooth. (very important) Set aside.

(you can use hand mixer to be sure that vanilla mixture is smooth)

To a larger size saucepan add 3 and 1/2 cups of milk with 1 TBSP sugar and cook over medium heat until boils.

Quickly add vanilla mixture (vanilla, sugar and milk) into boiled milk and constantly stir until thickened. (for about 5 minute). (picture 4 and 5)

Remove from heat.

Cover with clear plastic wrap and let it cool for a few hours.

When mixture is cool, remove the clear wrap.

Add butter to the mixing bowl. Mix until smooth. (about 3 minutes)

Then add cooled vanilla pudding mixture and mix everything until all ingredients are combined. (about 3 to 4 minutes). Set aside.

Before you start assembly be sure to have cold homemade coffee or your favorite juice.

ASSEMBLING MILANO TIRAMISU

IMPORTANT: Soak the Milano cookies in the juice or coffee briefly. Don't let them get soggy.

Line 2 quick bread pans with clear wrap. (or use aluminum foil). Also, you can use 9 by 9 pan.

Pour homemade cold coffee or orange juice into the deep plate.

Soak the Milano cookies in the coffee or your favorite juice mixture briefly. Don’t let them get soggy.

Arrange the cookies in the bottom of the pan. (some of the Milano cookies you will need to trim in order to fit into the pan).

Then add yellow, vanilla filling and cheese filling.

Your next step is to add Milano Cookies.

Cover with vanilla pudding and finish everything with layer of cheese filling.

Decorate with crushed Milano cookies.

Cover with foil and transfer to the fridge. (for about 8 hours or overnight).

Next Day: Remove the foil, slice the best tiramisu you ever made and enjoy.

Tiramisu for you — easy milano tiramisu made

Ferrero Rocher Valentines Cake-Unstoppable Love

January 25, 2021 by cookies

The most amazing dessert for February 14 – Ferero Rocher Valentines Cake. This cake is unstoppable love towards Nutella, chocolate, hazelnuts and more…

Ferrero Valentines cake — ferrero rocher Valentines cake – best cake

Hello from my Nutella chocolate obsession cake I called Ferrero Rocher Valentines Cake. This cake doesn’t need introduction. I made million version of this cake and some of them I shared with you.

When I say some of them…don’t judge me. I like to share but sometimes I eat the subject and then…there is no post.

However this one is ready for you. It is everything you can dream about and more.

It is full of chocolate and pink…or let’s start with…

the best cake — ferrero rocher Valentines cake -easy recipe

DESCRIPTION

If you are looking for the best chocolate Nutella cake this is your moment. This cake is for you.

It is made of simple ingredients like eggs, sugar, very little flour and then TONS of Nutella, hazelnuts, cheese and chocolate. Can you feel the angels singing again…and again. Hello Ferrero Rocher Cake with pink addition for Valentine’s day.

How is this cake different from our blast from the past or 5 star recipe Ferrero Rocher Torte?

The recipe is slightly different or should I say more than slightly. It uses more hazelnuts, Nutella, cocoa and it is baked in the baking sheet. What is the same?

It is still 5 STAR RECIPE FOR NUTELLA LOVERS!

So, if you are one of them, let’s make our chocolate baby for the love of February 14th.

Like always, the first step is shopping and you need to buy the following ingredients or I like to call it…

Nutella cake — ferrero rocher Valentines cake-easy cake

SHOPPING LIST

eggs (organic)

sugar

hazelnuts

cocoa

Nutella

Mascarpone cheese

heavy cream

flour

wafers

white chocolate chips

baking powder

Equipment Needed

-KitchenAid mixer (or the mixer you are using. Can be hand mixer too)

-mixing bowl (for the cake and the filling)

-small sauce pan

-baking sheet (16 by 12 inches)

ACTION TIME

MAKING Ferrero Rocher Valentines Cake

Ingredients

5 large eggs

6 TBSP sugar

2 1/3 cups grounded Hazelnuts

3 TBSP flour

2 TBSP cocoa powder

2 tsp baking powder (no aluminum)

Nutella FILLING

1 cup mascarpone cheese

3 cups Nutella

2/3 cup heavy cream

1 1/2 cup crushed Wafers

1/2 cup Hazelnuts

Pink Icing

1/2 cup heavy cream

2 cups white chocolate chips

1 1/2 TBSP of strawberry juice or use pink food color

Optional Decoration: ground hazelnuts, shaved chocolate, sprinkles…or anything your heart is asking for.

INSTRUCTIONS

Line the baking sheet (16 by 12 inch) with aluminum foil. Spray with baking spray. Set aside.

Using the best mixer you have add 5 eggs and 6 TBSP sugar to the mixing bowl.

Mix on high speed for about 9 minutes or until tripled in volume.

In another bowl (bowl #2) sift 3 TBSP flour, 2 TBSP cocoa and 2 tsp baking powder.

Then add 2 and 1/3 cups ground hazelnuts and mix all dry ingredients together.

Using spatula fold dry ingredients into the eggs, in 3 additions. (slowly)

Please, pay attention to this step.

Be very gently when mixing dry ingredients into the eggs mixture.

Very Important: Be sure the flour hazelnuts mixture is mixed or incorporated into the eggs mixture.

Pour batter into prepared pan and bake at 350 F for about 15 to 17 minutes.

Use a toothpick to check if the cake is done.

Just stick a toothpick into the center of cake. If it comes out clean, your cake is done!

Remove from the oven.

Cool it for about 2 to 3 hours.

While cake is resting, make the Nutella filling.

BTW, you can make Nutella filling the day before and keep it in the fridge until ready to used.

Making Nutella Filling

Mix mascarpone cheese. Transfer to the plate.

Using the same bowl mix the heavy cream for 2 minutes.

Then add mascarpone cheese and mix until two ingredients are incorporated.

After that add Nutella and mix quickly. (for a minute or two)

Then add crushed Wafers and hazelnuts.

Stir all ingredients using your favorite spatula.

And you just made the best Nutella filling.

Your next step is to make Pink Icing.

PINK ICING

Add white chocolate chips into 4 cup measuring glass (or bowl).

Boil 1/2 cup heavy cream in a small saucepan.

Pour over white chocolate chips.

Leave it for 5 minutes. (don’t mix)

After 5 minutes, using a hand mixer mix white chocolate and cream.

The mixture should be smooth.

Cool it. (about 1 hour)

When you have your white chocolate mixture cooled add strawberry juice.

Mix using a spatula or wooden spoon.

Keep in the fridge until ready to be used.

Optional: You can use pink food color instead of strawberry juice.

ASSEMBLY LINE for Ferero Rocher Valentines Cake

You can refrigerate cake for a few hours. It will be easier to handle.

To make mini layer cakes, use 3 inches cookie cutter to cut out our cake bites.

BTW, if you don’t have cookie cutter, use the knife and cut the cake into 3 inches squares mini cake.

Important: Size doesn’t matter. You can cut into any size you like. It can be 2 inches, 5 inches or higher. It is your choice.

Now, if you have your mini cakes we can start our assembly line.

Place the bottom layer of the cake to a plate.

Add Nutella filling, second layer cake, Nutella filling and then add the third layer of the ferrero rocher cake. Return to fridge until filling is set. (see note below why is this important)

Note: At this point, I find it is important to chill the cake before continuing to help the Nutella filling firm up. Usually, 30 minutes is enough.

Keep going until you use all mini cakes you have from 16 by 12 inches size.

Important: Keep all your mini cakes in the fridge until you are ready for pink icing.

Finishing with Pink Icing

Mini layer cakes can be finished in lots of different ways.

You can make a naked cake with no exterior frosting. Remember, Nude and Prude – Carrot Mini Naked Cake

Or you can frost the cake with pink icing. Use your imagination and enjoy this step.

Decorate with pink roses, hazelnuts, grated chocolate, pink little hearts…

Return to fridge until icing is set.

You just made the best Ferero Rocher Valentines Cake.

Enjoy and share.

the best ferrero cake — the best ferrero rocher Valentines cake

OPTIONAL: You can freeze mini ferrero rocher valentines cake for a few weeks. When ready to eat, remove from the freezer and let it sit on counter for a few hours.

Ferrero Cake Easy REcipe — ferrero rocher Valentines cake-simple recipe

Review the Steps

-bake ferrero cake in 16 by 12 inches baking sheet

-cool and place into the fridge for a few hours

-use cookie cutters to cut out mini cakes

-make nutella filling and pink icing

-assembly and decorate the mini cakes

Quick Note

Hazelnuts – please use the toasted hazelnuts. To learn how to toast hazelnuts and more check this LINK

Eggs – use large, organic eggs (say hello to your local farmers market)

Heavy Cream – I used 35%

White chocolate chips – I used HERSHEY’S CHIPITS Chocolate Chips

IMPORTANT for this recipe: You can make 2 or 3 layers cake. I made both.

ferrero valentines easy cake — ferrero rocher Valentines cake-cake for love

FINAL NOTE

If you love Nutella, chocolate and you are looking for the best dessert for February 14th this is your lucky day.

Ferrero Rocher Valentines Cake is the best dessert for people you love or care for.

So, please show your unstoppable love with this amazing ferrero cake from 5 star cookies.

To learn more about Ferrero check this link

Final Grade: A+++

easy ferrero cake — ferrero rocher Valentines cake-simple chocolate cake

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To print this chocolate cake recipe please check the box below.

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PRINTING THE RECIPE

Ferero Rocher Valentines Cake

Yield: Serving 2 people

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour 30 minutes

If you are looking for the best chocolate Nutella cake this is your moment. This cake is for you.

Ferero Rocher Valentines Cake

Ingredients

5 large eggs
6 TBSP sugar
2 1/3 cups grounded Hazelnuts
3 TBSP flour
2 TBSP cocoa powder
2 tsp baking powder (no aluminum)
Nutella FILLING
1 cup mascarpone cheese
3 cups Nutella
2/3 cup heavy cream
1 1/2 cup crushed Wafers
1/2 cup Hazelnuts
Pink Icing
1/2 cup heavy cream
2 cups white chocolate chips
1 1/2 TBSP of strawberry juice or use pink food color
Optional Decoration: ground hazelnuts, shaved chocolate, sprinkles...or anything your heart is asking for.

Instructions

Line the baking sheet (16 by 12 inch) with aluminum foil. Spray with baking spray. Set aside.

Using the best mixer you have add 5 eggs and 6 TBSP sugar to the mixing bowl.

Mix on high speed for about 9 minutes or until tripled in volume.

In another bowl (bowl #2) sift 3 TBSP flour, 2 TBSP cocoa and 2 tsp baking powder.

Then add 2 and 1/3 cups ground hazelnuts and mix all dry ingredients together.

Using spatula fold dry ingredients into the eggs, in 3 additions. (slowly)

Please, pay attention to this step.

Be very gently when mixing dry ingredients into the eggs mixture.

Very Important: Be sure the flour hazelnuts mixture is mixed or incorporated into the eggs mixture.

Pour batter into prepared pan and bake at 350 F for about 15 to 17 minutes.

Use a toothpick to check if the cake is done.

Just stick a toothpick into the center of cake. If it comes out clean, your cake is done!

Remove from the oven.

Cool it for about 2 to 3 hours.

While cake is resting, make the Nutella filling.

BTW, you can make Nutella filling the day before and keep it in the fridge until ready to used.
Making Nutella Filling

Mix mascarpone cheese. Transfer to the plate.

Using the same bowl mix the heavy cream for 2 minutes.

Then add mascarpone cheese and mix until two ingredients are incorporated.

After that add Nutella and mix quickly. (for a minute or two)

Then add crushed Wafers and hazelnuts.

Stir all ingredients using your favorite spatula.

And you just made the best Nutella filling.

Your next step is to make Pink Icing.

PINK ICING

Add white chocolate chips into 4 cup measuring glass (or bowl).

Boil 1/2 cup heavy cream in a small saucepan.

Pour over white chocolate chips.

Leave it for 5 minutes. (don’t mix)

After 5 minutes, using a hand mixer mix white chocolate and cream.

The mixture should be smooth.

Cool it. (about 1 hour)

When you have your white chocolate mixture cooled add strawberry juice.

Mix using a spatula or wooden spoon.

Keep in the fridge until ready to be used.

Optional: You can use pink food color instead of strawberry juice.
ASSEMBLY LINE

You can refrigerate cake for a few hours. It will be easier to handle.

To make mini layer cakes, use 3 inches cookie cutter to cut out our cake bites.

BTW, if you don't have cookie cutter, use the knife and cut the cake into 3 inches squares mini cake.

Important: Size doesn't matter. You can cut into any size you like. It can be 2 inches, 5 inches or higher. It is your choice.

Now, if you have your mini cakes we can start our assembly line.

Place the bottom layer of the cake to a plate.

Add Nutella filling, second layer cake, Nutella filling and then add the third layer of the ferrero rocher cake. Return to fridge until filling is set. (see note below why is this important)

Note: At this point, I find it is important to chill the cake before continuing to help the Nutella filling firm up. Usually, 30 minutes is enough.

Keep going until you use all mini cakes you have from 16 by 12 inches size.

Important: Keep all your mini cakes in the fridge until you are ready for pink icing.

Finishing with Pink Icing

Mini layer cakes can be finished in lots of different ways.

You can make a naked cake with no exterior frosting. Remember,
Nude and Prude – Carrot Mini Naked Cake

Or you can frost the cake with pink icing. Use your imagination and enjoy this step.

Decorate with pink roses, hazelnuts, grated chocolate, pink little hearts...

Return to fridge until icing is set.

Enjoy and share.

OPTIONAL: You can freeze mini ferrero rocher valentines torte for a few weeks. When ready to eat, remove from the freezer and let it sit on counter for a few hours.

Thank you for visiting the best food blog, 5 star cookies.

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Share and Enjoy the best Ferero Rocher Valentines Cake!

Also, don’t forget – be kind.

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