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00:00Just a treat, it's an adventure.
00:02When you serve this, there is not going to be any cake left at all.
00:07I've spent years trying to elevate the simple cocoa bean
00:10into extraordinary works of edible art.
00:14But you don't need a chef's hat or a fancy title
00:17to create chocolate magic at home.
00:19This is going to become your go-to biscuit, I guarantee it.
00:23So if you believe that every moment in life should be savoured
00:27like a piece of rich, velvety chocolate,
00:30then come along as we explore the sweet secrets
00:33to crafting unforgettable chocolate moments
00:36right in your own kitchen.
00:40Coming up today on The Chocolate Queen,
00:43we dive into a rich, multi-layered chocolate cake,
00:47whip up some dreamy chocolate mousse cups,
00:50satisfy your sweet tooth with these chocolatey butterscotch almond bars.
00:55And don't toss that leftover cake,
00:57transform it into these irresistible chocolate coconut truffles.
01:02If you're looking for a chocolate hero at the next event you're having,
01:06I've got the exact recipe for you,
01:08my layered ganache chocolate cake.
01:11It's quite simple to make if you break it all down,
01:13and I'm going to show you how.
01:15Place all your dry ingredients into the mixer.
01:17So we have some plain flour going in first.
01:21Some Dutch processed cocoa powder.
01:24It's richer in colour than a non-Dutch processed cocoa powder,
01:27and also has a really beautiful flavour to it.
01:31We've got some bicarb soda,
01:33which is going to help to lift the cake up.
01:36Bicarb soda also makes the cake a richer, darker colour.
01:40We've got some baking powder,
01:41which is going to help the cake rise up.
01:43Mix the dry ingredients together.
01:46That's combining.
01:47I'm going to add a pinch of salt using some sea salt.
01:51Next goes in some coconut oil.
01:54Now the ingredients will start to come together.
01:57Some buttermilk,
01:58which is easy to make yourself with some lemon juice and fresh milk.
02:02We always add buttermilk or lemon juice when we're using bicarb soda
02:07because the acidity offsets the alkaline nature of the bicarb soda.
02:11Otherwise, sometimes your cake can taste a little bit soapy.
02:14Vanilla bean paste,
02:16a generous spoonful,
02:17and some eggs.
02:22Once combined,
02:23add in some hot water.
02:27We're going to divide the mixture between two cake rings,
02:29which I've lined with baking paper.
02:31We're going to bake the cakes at 150 degrees Celsius
02:34for approximately 55 to 60 minutes.
02:38Put a skewer inside,
02:40and it should come out with little crumbs on it when it's ready.
02:43While the cakes are in the oven,
02:44I'm creating the ganache,
02:46which must sit for three hours before we can use it.
02:49To make the ganache,
02:50we're going to boil some cream.
02:52I'm using a thickened cream.
02:54We boil it to pasteurise it
02:55so that we can use the ganache
02:57and leave the cake at room temperature.
02:59Some vanilla bean paste.
03:02A generous dollop.
03:04It's going to add lots of flavour.
03:06Some liquid glucose.
03:08Now, what glucose does in a ganache
03:09is it holds the moisture in a ganache
03:12and slows down the ganache drying out.
03:14You know, sometimes when it cracks,
03:16this will help to slow that down.
03:18Also, it adds a little bit of sheen to the ganache.
03:21I'm going to bring that to a boil
03:22and pour it over the milk chocolate.
03:24Pour the boiled cream over the milk chocolate.
03:36Seems like a lot of chocolate to very little cream,
03:38but it will melt it all.
03:40Give it a minute there for that cream to soften the chocolate,
03:43and then we're going to whisk it together.
03:45It's important to whisk it
03:47and not use a spoon or a spatula,
03:49as whisking will ensure
03:51that the ganache is beautiful and shiny.
03:58When you start whisking,
04:00it may look a little grainy.
04:01Continue to whisk
04:02until we get that beautiful reflection and shine.
04:05Once it all comes together,
04:07we're going to place plastic wrap on top
04:09and let it sit at room temperature for three hours.
04:19It's a good idea,
04:21once the cakes have cooled completely,
04:22to place them into the freezer
04:24for 40 minutes to an hour,
04:26and that minimises the amount of crumbs
04:29you'll create when you cut the cakes.
04:31Now, I'm going to cut these cakes into three each,
04:34so I'll have six slices,
04:35but you can just cut them in half.
04:37I'm going to trim the top a little bit.
04:39Now, these offcuts never go to waste.
04:42Never cut from one side of the cake to the other,
04:45so we just gradually rotate around
04:47until we cut right across.
04:52Now, if you want to,
04:53you can get out the ruler,
04:54and we're going to divide each cake into three.
04:57If you want to use your eye,
04:58you can just mark them.
05:00So I'm going to mark it there,
05:02and then I'm going to mark my second one.
05:05There.
05:06So we start at the top.
05:08Same thing.
05:10Rotate the cake around,
05:12and then we slowly edge our way in
05:15once we've marked all the way around.
05:17I'm going to cut all six slices,
05:18and then we're going to start assembling.
05:20All the cakes are sliced.
05:31Now, I'm going to start with the top.
05:33Place it onto your serving plate,
05:35and keep in mind we need to divide this ganache
05:38between six layers,
05:41so don't use it all at once.
05:42I can smell the vanilla as well in the ganache.
05:45It smells absolutely beautiful.
05:47Then we spread that ganache on,
05:50and you want it to go a little bit to the edge,
05:53and make sure it's as even as possible.
05:55You don't want one side of the ganache
05:57higher than the other.
05:58All right, that looks fantastic.
06:00So you've got two bases.
06:02Keep one of them for the top.
06:04So place the next layer on,
06:06and we're going to continue stacking the cakes,
06:09pressing it down in between where needed,
06:12so it's nice and level.
06:14All right, layering up we go.
06:15Now, I have kept the leftover cake,
06:30which I cut off the cakes.
06:32Place that in the freezer,
06:34because I have a great recipe for you
06:36to actually use cake off cuts.
06:38So pop that in your freezer and stay tuned.
06:41So this is our last layer of ganache,
06:43so we want it to look sensational.
06:46Pushing it to the edge so it just goes over
06:49so we get that little bit of ooze.
06:52I think this is the most impressive chocolate cake
06:56you will ever present,
06:57the layers of luscious moist chocolate cake
06:59layered together with vanilla milk chocolate ganache.
07:03It is very hard to beat.
07:05Now, both this chocolate cake and the ganache
07:07are great recipes to have in your repertoire,
07:10but together, wow, they are absolute dynamite.
07:14When you serve this, I tell you what,
07:17there is not going to be any cake left at all.
07:19It is a large cake, so it does go a long way,
07:22but it'll go very, very quickly.
07:23MUSIC
07:24This year, we're changing things up a little bit.
07:38We've decided to throw it to you to ask me questions.
07:42So we put it out there on social media
07:44for you to give me your questions about baking.
07:48Now, the first one that we're focusing on
07:50is what do I do with stale or dry cake?
07:53I have a philosophy that we should never throw anything out
07:56and everything can be fixed.
07:59So with stale or dry cake,
08:00there's many options of what you can do,
08:03but what came to mind, which is really quick and easy,
08:06is to actually crumble it up and to make some little truffles.
08:10The drier the cake, the better.
08:12So if it's a little bit stale,
08:13you can even slice it like I have
08:15and dry it out a little bit more on a plate
08:17and then crumble it up.
08:19And it doesn't matter what type of cake it is,
08:21any cake will work in this recipe.
08:24So this is the first step to crumble up the cake.
08:27Now, I've been doing this for a long time, over 30 years,
08:30and one of my favourite things to do is troubleshoot.
08:33So I love this segment.
08:35We're quickly breaking that up.
08:36It can be quite rough.
08:38What I'm going to do now
08:39is just incorporate a number of ingredients.
08:41So the first one that goes in is condensed milk.
08:44So this is going to add some sweetness
08:46and this is going to bind our truffles together.
08:49Some raspberry jam.
08:51I like to sieve out the seeds if it's got seeds in there.
08:54I did make my own raspberry jam,
08:59but you can just use store-bought.
09:01Give that a little mix.
09:03We've got two groups of coconut,
09:04so the smaller amount we pop in first.
09:09And then to make it extra chocolatey,
09:11we're adding in some cocoa powder.
09:15Mix that through,
09:17and we're simply going to make individual truffles,
09:20and then we're going to roll them in a second lot of coconut.
09:23This is so, so quick,
09:25and we have zero wastage
09:27because I can guarantee
09:28every one of these truffles is going to be eaten.
09:31We're ready to make individual truffles.
09:34We're going to go straight into the coconut.
09:36Now, cake that you've made,
09:38and whether it be off-cuts,
09:40you might have cut out a certain shape,
09:42or it may just be a few days old,
09:44this is a great recipe for you.
09:47Very simple to do.
09:48Great for school lunch boxes,
09:50and you can get the kids in to help.
09:52Sometimes it's just a matter of
09:53you've actually over-baked cake,
09:55which does happen,
09:57which you can then make it into a trifle.
09:59You can soak it with the syrup,
10:00or you can make these truffles.
10:02So we've added quite a bit of moisture to the cake
10:05with the condensed milk and the jam,
10:07and it comes together beautifully.
10:11When we take a cake out of the oven,
10:13we instantly start to evaporate moisture.
10:16So the drying out process pretty much starts straight away.
10:19You'll notice when you take it out,
10:21it has a little bit of steam coming off it,
10:24and that's evaporation of some of the moisture from the cake.
10:27So sugar in the cake does tend to hold the moisture for longer
10:30and keeps the cake a little bit more moist.
10:34But you can also soak a cake
10:35with some simple sugar syrup of sugar and water boiled,
10:39brush it on the surface of the cake,
10:40which can keep it moister for longer.
10:42Now, when making a chocolate cake,
10:44which is right up my alley,
10:46and you're using coca powder,
10:48always check the fat content of the coca powder,
10:51which may sound strange,
10:53but you can have a variance of 1% fat to 24% fat.
10:58You always want to go for a higher percentage fat
11:01in your coca powder
11:02because it's going to add a lot of moisture to your cake
11:05rather than dry it out.
11:08How could you resist one of these?
11:10We've got the beautiful interior with that heat of cocoa,
11:14which is going to make it beautifully and chocolatey,
11:16touch of raspberry,
11:17and the coconut to finish it off.
11:20Now, there's no longer any reason whatsoever
11:22for you to have any wasted or leftover chocolate cake
11:26or even vanilla cake,
11:27which works beautifully as well.
11:29These are not even going to last the hour.
11:31We'll see you next time.
12:01Now, it may have been mentioned
12:04that some of my recipes
12:06may be a little bit complex
12:08and take a little bit of time.
12:09I personally don't agree,
12:11but I have been challenged
12:12to make a dessert in 10 minutes.
12:14I've accepted.
12:16Watch and see.
12:16And I'm not going to make a dessert
12:18that I wouldn't serve myself.
12:20Chocolate mousse.
12:20Here we go.
12:21Time starts now.
12:22So I'm using thickened cream.
12:25Just under half goes into a saucepan.
12:27The other half goes into here.
12:30All right, here we go.
12:31I'm going to boil and whip at the same time.
12:34We're looking at the cream
12:35to be a semi-whip consistency.
12:43All right, that's the consistency we're looking for.
12:45It's just holding, but we've got a drip.
12:47Cream is just coming up to a boil now.
12:50Now, in terms of full disclosure,
12:52I'll tell you that my time
12:53does not include doing the dishes
12:55and it does not include
12:56the setting time of the mousse.
12:58Cream is boiled.
12:59Pour that over the chocolate.
13:02Ooh, look at that.
13:03That's going to melt that chocolate beautifully.
13:06Whisk until all the chocolate is melted.
13:09If you want to change it up,
13:10you can use dark chocolate as well.
13:11Your mousse will be a little bit firmer,
13:13but still a perfect texture.
13:15All the chocolate's melted.
13:17Add a little bit of cream first.
13:20I think I'm going pretty good for time.
13:22It's really important when you're using few ingredients
13:24that the quality of your ingredients are really good.
13:27All right, we're going to add the remainder
13:29of that cream in now
13:30and gently fold that through.
13:35The idea of the chocolate mousse
13:36is to have a beautiful, luscious chocolate flavour,
13:40but be light and creamy
13:41because we've added that aerated cream in.
13:43I'm going to swap to a whisk
13:45just to get that last lot of cream.
13:47I'm placing my mousse in glasses.
13:49You can go into bowls,
13:51you can go into cups,
13:52or you can make a big bowl of this
13:54and scoop it out and serve it.
13:57Still within my 10 minutes.
13:59This is going to make six glasses.
14:03I'm just making three
14:04and we're going to spoon that mousse in.
14:08Oh, that's good.
14:12Now, what I'm looking for
14:13in a good quality chocolate mousse
14:15is, of course, an abundance of chocolate flavour,
14:18but it needs to be really light and creamy
14:20when you scoop into it
14:22and you're going to get exactly that with this recipe.
14:24They need to go into the fridge
14:26for approximately two hours,
14:28but you can make them up to two days in advance
14:30and then serve them.
14:34I've paused the clock
14:35while they have set in the fridge.
14:37Now for the finishing.
14:39This is really easy
14:40but beautiful and creamy.
14:42I've got some dollop cream.
14:43We'll start with this one.
14:45Oh, look at that.
14:47Almost feels like cheating using dollop cream
14:49because it's so delicious
14:50and it holds its shape beautifully.
14:53Some berries.
14:54It doesn't matter what berries you use
14:55and we're going to place those on top.
14:57Do this just before serving.
15:03I'm going to cut the blackberries.
15:05So we'll just put a piece there.
15:07That's it.
15:12There we go.
15:13Done in 10 minutes.
15:15Now everyone needs
15:16a great chocolate mousse recipe
15:17in your recipe book.
15:19It's beautiful and creamy
15:20and most importantly,
15:22it tastes delicious.
15:23Oh, that is a beautiful chocolate mousse texture.
15:27You can see how light that is.
15:29Now they're going to be wanting
15:30to go back for more
15:31so I do suggest
15:32you make a few extra glasses.
15:34good at night.
15:47It's sweet.
15:53You can see.
15:54It's time to replenish your snack container and I have just the recipe for you, my butterscotch
16:18almond bars, caramel almonds slathered in chocolate. We're going to start by making the
16:25almond bar component and that's quite easy. We're going to place honey, warm it a little bit in the
16:29microwave so it's easy to come out. It goes directly into the pan. Add in some cream, 100 ml of cream,
16:38a little bit of sugar. Make sure your sugar's clean with this recipe which is a strange thing to say
16:45but sometimes someone puts a flour scoop in the sugar. If it's got any impurities in it it will
16:50crystallise so we want to avoid that happening. Now I'm going to turn this on a low heat. I'm using
16:55induction setting four. Now the induction cooktop is really quite fast. Fantastic for this style of
17:02recipe. So we're going to whisk that. It's going to start to melt. As soon as it starts boiling we're
17:06adding in some bicarb soda which will froth up a little bit and it'll aerate it which makes it
17:12really nice when you're eating it. It's important to whisk it continuously now that we've added the
17:29bicarb soda in so it doesn't catch on the bottom of the pot. Now I'm taking it to 117 degrees Celsius.
17:36The butter then goes in followed by the almonds and you need to work very quickly once you add
17:42the remaining ingredients. Now we're going to work really quickly. I always open the whisk up a
17:50little bit to get all of those nuts out and I've lined a baking dish and see that beautiful golden
17:58colour? That's actually created by the bicarb soda. The bicarb soda is what browns all the ingredients
18:06so the sugar isn't actually caramelised at this temperature. Oh that smells so amazing. The almonds that I added were roasted
18:15and you can interchange those almonds with any sort of nut. Spread that out. While it's still warm it'll move quite easily and a great
18:23thing to know with this mixture is if it goes too hard simply drop it back into the pot, warm it up again and it'll soften and then you can go again and spread it out.
18:33And we're going to let this cool at room temperature.
18:36tempering chocolate is so easy on the induction cooktop. Place all the chocolate you need so we'll put the milk chocolate in there. We're going to melt it till it's 50% melted, 50% solid and then turn off the heat. We're going to transfer it to a bowl and really vigorously stir it until all the chocolate is melted. As simple as that, your chocolate is tempered.
19:04I know that I temper chocolate a lot, but just to give you a little recap, the reason we temper is to ensure that the chocolate contracts and sets without the cocoa butter, which is the fat component separating, so it gives us a beautiful mouthfeel, a shine, a gloss and the perfect snap every time we break it.
19:24Chocolate is tempered. Now we're going to turn the slice over and I'm going to coat the base first in chocolate.
19:34Now it should be a little bit sticky and gooey at this stage. That looks so yummy.
19:43We're going to coat this side with chocolate first, so we use about a third of the chocolate.
19:48Place it on the base and you can spread it with the back of the spoon. I'm just using a palette knife. Spread it out. You don't want the coating to be too thick.
20:00And if you want it a little less sweet, use dark chocolate instead of milk. Now I keep working the chocolate until it goes dull or has a matte finish.
20:10And of course, make sure your filling is completely cold before you start tempering the chocolate.
20:16You can see there, it's just starting to resist.
20:19Place a piece of baking paper on top and flip it over.
20:27Now we do the same with the top. The top layer of chocolate is a little bit thicker.
20:32With the back of the spoon, I'm just going to create a pattern on the surface.
20:50My job here is done. We need to let that set at room temperature.
20:53You need to stand by to tap away any fingers that try to have a taste before it's ready.
21:06Chocolate is set to touch.
21:09We can start trimming it. I'm going to transfer it to a chopping board.
21:13I'm going to cut some rectangles, so trim off the edges.
21:18Now these are great because you can have these as little snacks
21:21or you don't have to give up a full slice.
21:27What I love about this recipe is it does last quite a long time.
21:32So if you want to create it as a gift, it's a fantastic recipe for that purpose.
21:38Our little tasting bowl.
21:41Set that to the side.
21:44And then we're going to cut individual rectangles.
21:47By adding the bicarb soda to the recipe,
21:49it makes the caramel mixture soft enough that we can actually cut through it.
22:00It's up to you how big these are. No judgment here.
22:03But I like them to be three or four bites to get through a bar.
22:07You can see the delicious layer of nuts combined with the honey and caramelized sugar in there.
22:18Beautiful.
22:18This is something you can also put some dried or some candied fruit in there if you want as well,
22:30even a little bit of Christmas spice.
22:34These are the perfect treat if you're craving something sweet
22:37and they're brilliant to share or take to a dinner party or gathering.
22:49This is something you can Saved at the saucepan survival conclusion and follow along completely the same story.
22:51Let's go!
22:52Enjoy!
22:53Enjoy!
22:54Enjoy!
22:57Enjoy!
22:58Please, you!
23:00Take a lamb!
23:01To the flavor!
23:02Ever of this time.
23:03Have a aynıawaound.
23:04nên
23:09Consider
23:11And
23:13Stir
23:17You
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