Youtor
Chocolate Biscuit Cake From Scratch Homemade Biscuits No Eggs
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=e3ffgk-HQq8
Chocolate Biscuit Cake from Scratch | Homemade Biscuits | No Eggs – This is another eggless cake. For the biscuits, you can conveniently use any digestive biscuits, but they may contain eggs in them. So I homemade the biscuits and made it eggless. So easy to make. For me, it’s easier to make than run to the store to buy since I already have all the basic ingredients needed. The cake is super delicious, it tastes like kitkat or truffles. I hope you’re inspired to make this cake. Enjoy! • If you like this recipe, please click on “SUBSCRIBE” button with THE NOTIFICATION BELL ON. • FOR FULL RECIPE, please visit my blog at https://gracioustreatz.wixsite.com/ba... • FAQ: • 1. Can this recipe be vegan? • Yes definitely. Refer to question 2, 3 and 4 below. • 2. Can I use margarine, ghee or plant based butter instead of regular butter? • Yes. • 3. Can I use soy milk instead of regular diary milk? • Yes. • 4. Can I use non-dairy whipping cream instead of regular diary cream? • Yes. • • Ingredients: • Pan size: 7 inch loose round pan, lined with parchment paper. • • Homemade Biscuits (eggless) • 45g [3 tbsp] milk • 2 tsp lemon juice • 130g [1 cup] wholemeal flour • 60g [½ cup] plain flour • 30g [2 tbsp] fine sugar • ½ tsp baking soda • ½ tsp salt • 75g [⅓ cup] unsalted butter • 30g [¼ cup] walnuts • • Chocolate filling • 100g [½ cup] fine sugar • 120g [½ cup] water • 60g [¼ cup] cocoa powder • 170g [¾ cup] unsalted butter • 120g [¾ cup] dark compound chocolate • 1 tsp vanilla extract • • Chocolate glaze • 130g [¾ cup] semi-sweet compound chocolate • 130g [½ cup] whipping cream, hot • Chopped pistachio for sprinkles • • Instructions: • • Homemade Biscuits (eggless) • 1. Preheat oven at 175°C/350°F. • 2. In a small cup, add milk and lemon juice. Mix well and let it rest for 5 minutes. • 3. In large mixing bowl, add all the dry ingredients: wholemeal flour, plain flour, sugar, baking soda and salt. • 4. Add the butter into the dry ingredients. Knead until it becomes wet sand. • 5. Add in the milk mixture. Continue kneading until combined. • 6. Transfer the dough on a flat baking pan. Roll out the dough about 3-5 mm thick. • 7. Prick holes with a fork for even baking. • 8. Bake at preheated oven at 175°C/350°F for 18-20 minutes. • 9. As soon as it’s out from the oven, the biscuit will still be soft. Let it cool completely. The biscuit will be harden and crispy. • 10. Break the biscuit into small pieces. • 11. Roast the walnuts at 180°C/355°F for 8-10 minutes. Chop the walnuts. Add into the bowl of biscuits. • • Chocolate filling • 1. In a milk pot, add in sugar and water. Give it a quick stir. • 2. Add in the cocoa powder. Mix until combined. • 3. Add in the butter. • 4. Cook it over medium heat. Constantly stir the mixture. Cook until it brings to a boil, about 1-2 minutes. • 5. Remove from the heat. • 6. Add in the chocolate and vanilla extract. Mix until combined. • 7. Add the mixture into the biscuits. Fold until combined. • 8. Transfer into a prepared 7 inch loose pan. Using a spatula to press down the biscuits until it’s packed and even the surface. • 9. Cover with cling film and refrigerate for at least 3 hours or overnight. • 10. Remove the cake from the pan. • • Chocolate glaze • 1. In a bowl, add chocolate and hot whipping cream. • 2. Place the bowl over a double boiler, let it sit for 5 minutes. • 3. After 5 minutes, mix the chocolate until well combined. • 4. Let it cool down just until it reaches room temperature. • 5. Pour over the cake. • 6. Add the deco and sprinkle the chopped pistachios. • • _______________________________________ • Follow me at: • Instagram: @gracioustreatz • Email: [email protected] • Copyright © Gracious Treatz. All rights reserved. • Unauthorized usage or stealing this video is prohibited.
#############################
