Chocolate Pudding Cake with Strawberry

For the cake:
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3 large eggs
1/2 cup demerara sugar or xylitol
1 cup whole milk or vegetable
1 cup oatmeal
1/4 cup cocoa powder
3 tablespoons melted butter
1 tablespoon baking powder
.

Method of preparation:
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Beat the eggs with the sugar in the mixer or with a fouet (wire batter) for 3 minutes, add the butter and the milk and mix slowly, finally add the dry ingredients (leaving the yeast last) by gently stirring not to lose the bake and stir again. Preheat the oven to 180 degrees, pour this dough into a 20-cm-shape greased with butter and cocoa powder, bake from 25 to 30 minutes. After roasting, allow to cool
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For the filling:
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2 #leitecondfake's recipes
1 carton of sour cream
2 tablespoons butter
3 tablespoons powdered milk
1 bunch of large strawberries.

Method of preparation:
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On low heat, stir fake condensed milk + butter + sour cream + powdered milk for about 10 minutes, allow to cool, cut the strawberries in half and mix with this filling, set aside.
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With the already cold cake cut the top of it and remove the excess mass of the medium, add the filling and put the topinho again.To the ganache: Melt 150 grams of chocolate in the microwave and mix with 50 ml of cream, pass in the cake and enjoy! 😍😱This cake is SURREAL! Do not forget to leave the like and mark all the friends to help me disclose 💕👇🏻.

Chocolate Brownie Cake

Chocolate brownie: (I used a round shape of 18 cm)
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150 grams of butter Ghee (I used the best in the world of @benni_foods) 150 grams of chocolate 70% cocoa
2 eggs
1/2 cup demerara sugar (or xylitol)
2 tablespoons cocoa powder
3 tablespoons rice or oatmeal flour
1 tablespoon vanilla essence
150 grams of chocolate 70% chopped cocoa (optional)
.

Method of preparation:
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Melt the chocolate with the butter in the microwave, wait to blend, add the two eggs and mix well, add the vanilla essence, the cocoa powder and the rice flour, finally add the chopped chocolate, grease a shape with butter and cocoa in powder, pour the mixture and bake in a preheated oven at 200 degrees for 25 minutes.
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For the fake brigadeiro:
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1 fake condensed milk recipe, recipe here: #fakecondensedmilk+ 2 tablespoons cocoa powder + 2 tablespoons butter or coconut oil, stir all over low heat for about 10 minutes, let cool in a dish.
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For the milk brigadeiro nest:
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1 fake condensed milk recipe, recipe here 👉🏻 # fakecondensedmilk + 2 tablespoons butter + 3 tablespoons milk powder, stir all over low heat until it comes out of the bottom of the pan, let it cool on a plate.
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For assembling: Wait for the brownie to cool and cut it into two equal parts, make a generous layer with the milk boiler nest, spread well, now place all the brigadeiro and spread well, put the other part of the brownie on top and serve! It's amazing

Chocolate Fudge Cake with Nestle Pudding

Fudge cake
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300 grams of chocolate 60%
6 eggs
2 tablespoons cocoa powder
1/2 cup sweetener xylitol (or demerara sugar)
100 grams of unsalted butter.
Method of preparation:
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Preheat the oven to 180 degrees and grease (with butter and cocoa powder) an 18cm round shape with a removable bottom, melt the chocolate with the butter and allow to cool, separate the egg whites from the egg yolks, beat the yolks with the xylitol until froth , after adding the yolks in the chocolate and stir well, add the cocoa powder and stir well, finally beat the egg whites and add in this mixture very carefully not to lose aeration, throw that mixture in the form and bake for approximately 20 minutes, after it comes out of the oven it wilts even, but looks very creamy inside
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To the milk duo bullets nest with Brigadier:
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For the brigadeiro: 1/2 fake condensed milk recipe + 1 tablespoon butter + 2 tablespoons cocoa powder, stir everything over low heat and leave in the refrigerator until it hardens well.
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For the nest milkshake: 1/2 fake condensed milk recipe + 1 tablespoon butter + 2 tablespoons powdered milk, stir all over low heat until it comes out of the bottom of the pan, arrange in plate and leave in the refrigerator until it
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When both brigadeiros are very firm, take the two and squeeze together, grease your hands with butter and make a shape of copper, cut the bullets and pass in the milk nest, decorate your pie! Stay SURREAL! Do not forget to tell me who you are!

Chocolate Creamy Cake

Creamy Cake bacon fritter with HONEY BABY MILK NEST of 3 ingredients 😱😱😱😱😱 SOUNDED TOO MUCH 😨.
Melt 300 grams of 60% chocolate and set aside.
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Take a form of silicone, or any other as long as the chocolate does not stick (it can even be truffle-shaped), pass the chocolate in it completely and take it to the freezer for 5 minutes, make another layer and take it again for another 5 minutes, Reserve.
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For the fake brigadeiro:
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1 fake condensed milk recipe + 1 tablespoon butter + 1 tablespoon cocoa powder, stir well until it comes out of the bottom of the pan and set aside to cool.
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For the nhá milk milk nest:
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3 egg whites + 3 tablespoons demerara sugar + 5 tablespoons powdered milk.
Modes of preparation:
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In a water bath add the egg whites plus sugar and stir for 5 minutes, then beat this mixture in the mixer until triplicate volume, add the milk powder and beat again, reserve.
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For mounting:
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Pour the brigadeiro over the bonbon, then add the whole milk of the nest milk, melt another 100 grams of 60% chocolate and cover, take to the freezer for 20 minutes and serve! It's SURREAL, whoever does it tells me

Chocolate Pudding Cake with Strawberries

Ingredients Filling
1 can of condensed milk
2 tablespoons powdered milk
1 tablespoon butter
1/2 can of cream without milk
1 strawberry canister

Ingredients Bread loaf
5 units egg whites beaten in snow
5 units egg yolk
2 cups sugar
1 3/4 cups wheat flour
1/2 cup (tea) chocolate powder
3/4 cup milk
1 tablespoon baking powder

Chocolate Ganache Ingredients
1 1/2 cups milk tea
1 can of cream without milk

Preparation Stuffing
In a saucepan, pour the condensed milk, butter and milk powder.
Stir until you are in point of brigadeiro and detach from the pan.
Add the cream and stir until smooth.
Reserve.
Preparation Bread Loaf
Beat the egg whites until they are three times the size.
Add the egg yolks and sugar.
Keep hitting.
Alternate the dry ingredients with the wet ones: flour, milk and chocolate powder.
Do this until the ingredients are finished.
Finally, add the yeast.
Grease a medium round shape with butter and chocolate powder.
Pour dough into shape.
Bake in a baking oven at 180 ° C for 30-35 minutes.
Chocolate Ganache preparation
Melt chocolate in double boiler.
As soon as it melts completely, add the cream.
Reserve.

Mounting Preparation
Remove the cake from the oven.
Uncoat as soon as it cools.
With a knife, circle the middle of the cake and remove the crumb.
Cut the strawberries in half.
Wipe them with paper towel to remove excess moisture.
Mix the strawberries in the white brigadeiro.
Place the filling in the center of the cake.
Cover the center of the cake.
Pass a layer of chocolate ganache to cover the cake.
Make another layer of ganache.
Garnish with chocolate confections, and with strawberries on top.
Serve immediately.

Double Chocolate Cake

Makes 1 mold of 26 cm
Bitter cocoa 120 g
Boiling water 250 g
Milk 125 g
Essence to taste
100 g butter
Sugar 350 g
Egg 5u
Oil 130 g
Flour 300 g
B. Sodium 1 tbsp.
🔸Fill and coverage
Dulce de leche pastry 500 grs.
Semi bitter chocolate 200 grs. .
🔸 Step by step🔸
1️⃣ Mix cocoa + boiling water + milk + vanilla essence in a bowl. Reserve room temperature.
2️⃣ Beat until you get a white cream the
Butter + sugar, then add the oil + eggs (not cold!) And continue beating.
3️⃣ Sift flour + baking soda and add to the shake, alternating with step 1️⃣. 4️⃣ Put the mix in a mold of 26 cm previously enmantecado and battered by caco or flour.
5️⃣Slow at 180 degrees 45 minutes approx.
Allow to cool, unmold and make 2 cuts or 1 what you prefer.
6️⃣ Fill with the cream of ddl + chocolate (it is easy to melt the Chocolate and mix it with the dulce de leche!, It serves as both a filling and a cover)
7️⃣ Cover all the cake with the chocolate cream and dulce de leche. Ready!

Nutella filled Baked Donuts

Description

Homemade baked donuts overloaded with gooey Nutella filling and crunchy cinnamon-sugar coating are mind blowing treat for all donut lovers.

Ingredients

Donut batter:

1 cup all-purpose flour
1 teaspoon baking powder
Dash of salt
¼ cup unsalted butter-melted (½ Tbsp. to grease the pan and 3.5 Tbsp for the dough)
2 ½ Tablespoons sugar
¼ teaspoon cinnamon
1 egg
¾ teaspoon vanilla
7 Tablespoons milk
Filling and Topping:

¾ cup of Nutella (8 oz. or 220 grams)
2 Tablespoons unsalted butter-meted
¼ sugar or light brown sugar
1 teaspoon cinnamon (more or less-to taste)

Instructions

✅Line donut pan with plastic wrap. Transfer Nutella to a piping bag (or zip-lock bag and cut off the corner). Pipe Nutella in the center of each cavity to make the ring, then place in the freezer until completely firm. Remove Nutella rings from the pan, place on a plate and store back in the freezer until ready to assemble donuts.
✅Preheat the oven to 350F. Brush donut pan with melted butter, then set aside.
In small bowl stir together flour, baking powder and salt.
✅In another bowl stir together remaining melted butter (3 ½ Tbsp.) and 2 ½ Tbsp. sugar. ✅Add cinnamon, vanilla, egg and milk and whisk just to combine. Whisk in flour mixture.
✅Transfer the mixture in piping bag (or zip-lock bag and cut off the corner). Fill donut pan with half of the batter. Take the Nutella rings from the freezer and place on top. Cover Nutella with remaining batter.
✅Bake about 13-15 minutes, or until golden brown and firm to touch.
✅Coll donuts for 5 minutes in the pan then invert on a rack.
✅In a bowl combine cinnamon and sugar.
✅Melt 2 Tbsp. butter.
✅Brush each donut with melted butter, then dip in cinnamon sugar mixture.

Luxury Strawberry Jelly Cake

INGREDIENTS: ⠀
11 strawberries⠀
1 7-inch round sponge cake⠀
⠀
STRAWBERRY JELLY:⠀
5 ounces strawberries, quartered⠀
1 1/2 tablespoons granulated sugar⠀
1/2 tablespoon powdered gelatin plus 1 tablespoon water⠀
⠀
LEMON GELATIN:⠀
1 3/4 cups water⠀
3 tablespoons granulated sugar⠀
5 sheet gelatin, soaked in ice water⠀
1/3 cup lemon juice⠀
2 tablespoons honey⠀
Gold leaf, optional⠀
⠀
WHIPPED CREAM:⠀
3/4 tablespoon granulated sugar⠀
1/2 tablespoon cherry fruit brandy⠀
3/4 cup heavy cream⠀
⠀
STEPS:⠀
🔹In a 7-inch round cake pan, add the sponge cake round. Line with whole strawberries. Set aside.⠀
🔹In a food processor, add strawberry jelly ingredients and blend to combine.⠀
🔹Line a 4-inch round cake pan with plastic wrap. Pour in the strawberry jelly mixture and cool until hardened.⠀
🔹In a mixing bowl, add sugar, cherry brandy and heavy cream. Allow to sit for 8 minutes, then whip to soft peaks. Top set strawberry jelly with a layer of whipped cream and cool in freezer until set.⠀
🔹In a saucepan over medium heat, add water and sugar. Add soaked sheet gelatin and allow to melt. Stir to combine. Add lemon juice, honey and gold leaf and stir until combined. 🔹Pour one-third of the gelatin mixture overtop of the sponge cake layer. Add the set strawberry jelly, and cover cake with remaining gelatin mixture.⠀
🔹Place in refrigerator until set. Remove from mold. Add garnishes and serve.⠀

Chocolate Mousse Cake

Chocolate Mousse Cake 🍫❤️ 😍
Ingredients:

4 eggs
3 cups of sugar
3 cups prepared flour
2 teaspoons baking soda
100 grs. of cocoa
1 cup of evaporated milk poured (half milk, half water)
1 cup of oil
1 teaspoon white vinegar
1 pinch of salt
1 teaspoon vanilla

Optional:
1 teaspoon instant coffee

Preparation:

🔹Put eggs and sugar in a bowl. With the help of your blender, beat the preparation for 8 to 10 minutes, until it is mayonnaise-like, very creamy.
🔹Place in another container all the liquid ingredients, milk, oil, vinegar, vanilla, mix well.
🔹Sift or sift all the dry ingredients, flour, baking soda, cocoa and the pinch of salt, (if you want to put instant coffee).
🔹Go incorporating the dry ingredients into the egg and sugar shake, alternating with the liquid ingredients, start with the dry ones and finish with them, this process can be done with spatula or metal beater.
🔹Grease and flour the base of a mold of 26 cm. in diameter, put a disc of butter or grease paper, empty the preparation.
🔹Take to preheated oven 175 ° C for 50 minutes to 1 hour.
🔹Remove and let cool. Then cut it into two or three discs, place the first disc in a fountain, moisten it with a light syrup, place a layer of fudge, put another chocolate disc, moisten it, then fugde, and the last disc, then bathe all the cake with Fudge and make the decoration at ease.

Chocolate Meringue Tart

Ingredients
for 6 servings

1 pre-baked tart shell, 25 cm (9 in)

CHOCOLATE FILLING

250 g (1 ½ cups) chocolate
200 g (1 cup) butter
2 eggs
3 egg yolks
100 g (¾ cup) plain flour
50 g (¼ cup) sugar

MERINGUE

6 egg whites
300 g (1 ½ cups) caster sugar
1 tablespoon vanilla extract
1 teaspoon wine vinegar
100 g (¾ cup) cocoa powder

Preparation

🔹Pre-heat the oven to 150°C (300°F).
🔹Gently melt the chocolate and butter together over a bain-marie.
🔹Once combined, take off the heat.
🔹Stir in the eggs, egg yolks and sugar.
🔹Fold in the flour.
🔹Pour into the tart shell.
🔹Bake for 15 minutes.
🔹Meanwhile, prepare the meringue by whisking the egg whites with an electric hand whisk.
🔹Once foamy, gradually add in the sugar, followed by the vanilla and vinegar.
🔹Whisk until stiff peaks form.
🔹Gently fold in the cocoa powder.
🔹Spoon on top of the chocolate tart.
🔹Bake for 30 minutes.
🔹Cut into slices and serve.
🔹Enjoy!

5-Layer Cookie 'Box' Brownie Cheesecake

Ingredients
for 8 servings

16 oz (455 g) chocolate chip cookie dough, 1 tube, room temperature
36 oz (1 kg) brownie mix, 2 boxes, batter prepared according to package instructions
24 oz (680 g) cream cheese, softened
½ cup (100 g) sugar
1 teaspoon vanilla extract
1 large egg
40 double-stuffed chocolate cookie sandwiches
whipped cream, for serving

Preparation
Preheat the oven to 350°F (180°C).
Line a 9-inch (22-cm) springform pan with 2 layers of plastic wrap long enough to hang over the sides.
Press the cookie dough evenly into a circle along the bottom of the pan, then fold the plastic wrap over the top.
Unclasp the pan and freeze the cookie dough disk.
Re-clasp the pan, then spray the bottom with cooking spray.
Pour in the brownie batter.
Spray the bottom and sides of a 5-inch (12-cm) or deeper, 8-inch (20-cm) wide cake pan, then press the greased cake pan into the brownie mix until the batter reaches halfway up the sides of the springform pan.
Bake for 35 minutes, then cool for about 5 minutes.
Reduce the oven temperature to 300°F (150°C).
In a large bowl, mix together the cream cheese, sugar, vanilla, and egg until there are no lumps and the batter is smooth.
While the brownie is still warm, carefully rotate and press down on the cake pan using oven mitts or pads to push the cooked brownie even more up the sides of the springform pan into an even ring. Chill 30 minutes.
Arrange a single layer of the sandwich cookies, roughly 14-15, on the bottom of the brownie shell as close together as possible.
Pour the cheesecake batter on top of the cookies and spread evenly across the top.
Tap the pan to release any large air bubbles, then bake for about 40 minutes until the cheesecake slightly jiggles in the center. Freeze until the top of the cheesecake is slightly firm, about 30 minutes.
Arrange another layer of cookies on top of the cheesecake layer, then place the frozen cookie dough disk on top.
Tuck in any edges, then bake for 20 minutes.
Chill completely, then release the pan. Slice, and serve with a dollop of whipped cream topped with another cookie!
Enjoy!

Tiramisu Brownie Bars

Recipe:
250g dark chocolate, 125g butter, 175g brown sugar, 1 packet vanilla sugar, 1 pinch of salt, 3 eggs, 75g creme fraiche, 75g flour, 1 teaspoon soda, 150ml coffee, 40ml amaretto liqueur , about 10 spoonfuls, 250g mascarpone, 1 packet of pudding powder (cream flavor) 1 tablespoon sugar, 400ml milk, 1-2 teaspoons cocoa powder.

Instructions:

Cover a mold (24 x 28cm) with baking paper. Chop chocolate roughly. Melt butter with half of the chocolate in a saucepan. Stir in sugar, vanilla sugar and salt and allow to cool for about 5 minutes. Mix the eggs individually under the butter-chocolate mixture. Stir in creme fraiche. Stir in the flour and soda briefly. Add the rest of the chocolate. Brush into the mold and bake in a preheated oven at 175 degrees for about 35-40 minutes. Let cool down. Mix the custard powder, 3 tablespoons milk and 1 tablespoon sugar. Bring the rest of the milk to a boil. Remove from heat, stir in pudding and bring to a boil again. Cover with clingfilm and allow to cool. Briefly creamy mascarpone with pudding. Mix coffee with liqueur. Put a baking frame around the brownie. Spread the biscuits on the brownie cake, drizzle with coffee-liqueur mixture. Distribute mascarpone cream on top and leave to cool. Dust with cocoa powder before serving

Hershey's Chocolate Cheesecake

Description

Hershey’s Chocolate Cheesecake Cake is rich and decadent combo of chocolate cheesecake and Hershey’s “Perfectly Chocolate” Chocolate Cake and frosting, surrounded with lots of chocolate chips! This cake is definitely chocolate lover’s dream!!!

Ingredients

For Chocolate Cheesecake:

16 oz. cream cheese-softened at room temperature
½ cup sugar
3 eggs-slightly beaten with a fork
1 tsp. vanilla
¼ cup sour cream- room temperature
5 oz. milk chocolate-melted

For Chocolate Cake:

1 ½ cup sugar
1 cup+ 2 Tbsp. all-purpose flour
½ cup unsweetened cocoa powder
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
2 eggs
2/3 cup milk
1/3 cup vegetable oil
1 ½ tsp. vanilla extract
2/3 cup boiling water
Chocolate Frosting:

½ cup unsalted butter-melted
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup milk (or more if needed)
1 ½ tsp. vanilla extract
About 2 cups chocolate chips for garnish

Instructions

To make the cheesecake:

🔺Preheat the oven to 325 F. Spray 8.5 inch springform pan with cooking spray and line with parchment paper. Then wrap the springform pan in 2 layers of aluminum foil to make sure no water leaks in when you place it in water bath later.
🔺First, mix softened cream cheese, sugar and vanilla extract just to combine. Then, add slightly beaten eggs and mix on low speed just to combine, do not overmix it. Fold in sour cream. Finally, fold in melted chocolate. Pour in prepared springform pan and smooth the top.
🔺Place springform pan in larger roasting pan and filled with hot water halfway through. Bake 40-50 minutes until the edges has set and the center is just barely jiggly, but firm to touch.
🔺Lift springform pan from water bath and place it on the counter to cool at room temperature. Refrigerate for 4 hours or overnight.

To make the Chocolate Cake:

🔺Preheat the oven to 350 F. Grease two 8.5 inch round cake pan, line the bottom with parchment paper, grease the paper an flour the pan.
🔺In a bowl stir together dry ingredients: sugar, flour, cocoa, baking powder, soda and salt. Add eggs, milk, vanilla and oil and mix on medium speed for two minutes. Pour in boiling water and mix just to combine.
🔺Divide the batter evenly between the pans and bake 20-25 minutes, until the toothpick inserted in the center comes out clean with a few moist crumbs attached. Cool the cake in the pans for 10-15 minutes, then invert on rack to cool completely.

Chocolate Frosting:

🔺When the cakes are cooled, and the cheesecake has firmed, make the frosting.
Stir together melted butter and cocoa powder. 🔺Add powdered sugar, milk and vanilla and mix until smooth. If the frosting is too thick add additional tablespoon of milk at the time, and if it’s to thin add powdered sugar to reach spreading consistency.

To assemble the cake:

🔺First place one cake layer onto serving plate and spread thin layer of frosting.
🔺Remove the cheesecake from the fridge, remove the foil from springform pan, then remove the ring from springform pan. Run a thin metal spatula under the cheesecake to remove it from the bottom and transfer the cheesecake onto a serving plate (or simply invert he cheesecake onto cake layer and lift the bottom of the pan and peel off baking paper).
🔺Top cheesecake with thin layer of frosting, too.
🔺Place second chocolate cake layer. Spread remaining frosting on top and sides of the cake to cover completely.
🔺Finally, garnish the sides with chocolate chips. Store the cake in the fridge.

Chocolate Mint Cake Bars

Ingredients

Brownie Base

1 box (1 lb 6.25 oz) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and eggs called for on brownie mix box

Filling

1/4 cup butter, softened
4oz cream cheese, softened
1/4 cup heavy whipping cream
4 cups powdered sugar
1/4 to 1/2 teaspoon mint extract
3 drops liquid green food color

Topping

1/2 cup heavy whipping cream
1 bag (12 oz) semisweet chocolate chips (2 cups)
1/2 cup butter

Steps
1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. (For easier cutting, line pan with foil, then grease bottom only of foil.) Make brownie mix as directed on box for 13x9-inch pan. Cool completely, about 1 1/2 hours.
2. In large bowl, beat softened butter and cream cheese with electric mixer on medium speed until smooth. Add 1/4 cup whipping cream; beat until blended. Slowly add powdered sugar; beat until fluffy. Add mint extract and food color; blend well. Spread over cooled brownies. Refrigerate about 1 hour or until set.
3. Meanwhile, in nonstick 2-quart saucepan, heat Topping ingredients over medium-low heat, stirring constantly, until melted and smooth. Cool about 10 minutes or until lukewarm.
4. Pour topping over filling; spread to cover. Refrigerate uncovered about 2 hours or until set. Before cutting, let stand 20 minutes at room temperature. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator.

Chocolate Stuffed French Toast Muffins

• TIME: 25 MINUTES
• SERVES: 12

What you need

INGREDIENTS

• 24 slices soft white bread
• 4 eggs
• 2 tbsp milk
• 1 1/2 tsp cinnamon
• 1/2 cup plus 1 tbsp sugar
• 1/2 tsp vanilla essence
• 2 cups chocolate hazelnut spread

Another take on stuffed french toast.  These are easy to take on the go with you and can be filled with a number different treats.  The two pieces of French toast adhere through cooking and become a fun stuffed muffin!

Directions

1. Pre-heat oven to 180ºC (350ºF) and grease a 12 whole cupcake tin, set aside.
2. Using a 4” round cookie cutter, cut out the centre of each piece of white bread, keeping the crusts for breadcrumbs.
3. In a bowl whisk together eggs, milk, 1/2 tsp cinnamon and 1 tbsp sugar until smooth. Dip a round of bread in the egg and then press into the centre of a cupcake cavity.  Repeat with remaining rounds.
4. Fill each with a heaping tablespoon of chocolate hazelnut spread. Cover with another egg dipped round and gently press the edges to adhere and press into the sides of the tin.
5. Mix together remaining sugar and cinnamon, sprinkle generously over top of each and bake for 20-25 minutes until cooked and golden brown.
6. Enjoy!

White Brigadeiro, Strawberry and Nutella Lasagna

INGREDIENTS

BRIGADEIRO
2 cans of condensed milk
2 tablespoons butter room temperature

GANACHE
500 grams of melted milk chocolate
200 ml of cream without milk
1 tablespoon butter room temperature

CREAM OF NUTELLA
200 ml of nutella
150 grams of cream without milk
Strawberries

METHOD OF PREPARATION

BRIGADEIRO:

Make the brigadier white. Mix the condensed milk in a pan, with low heat
When you begin to release from the sides, turn off the fire.
Take to freezer for one hour
GANACHE:

Put the chocolate in the microwave every 30 seconds, to melt.
Melt the butter and then the cream. Mix well until smooth
Refrigerate for 40 minutes
CREAM OF NUTELLA

Mix the 200 grams of Nutella with the 150 grams of cream without the serum until diluted. Reserve
Cut the strawberry into slices and dry well
ASSEMBLY:

Here I will advise you to use a bag of confectioners or else, put the fillings inside a plastic bag and cut off one of the tips, turning it into a tube
In a dish spread a layer of white brigadeiro
Above, a layer of ganache
Above, spread the strawberry slices as if it were a lasagna
repeat the process so that the strawberries are on top.
Spread Nutella Syrup
Tip: You can also make into bowls or pots.

Triple Layer Brownie Cake

Ingredients:

1-1/2 cups butter (no substitutes)
6 squares (1 ounce each) unsweetened chocolate
3 cups sugar
5 eggs
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
3/4 teaspoon salt
FROSTING:
2 packages (8 ounces each) semisweet chocolate
3 cups heavy whipping cream
1/2 cup sugar, optional
2 milk chocolate candy bars (1.55 ounces each), shaved

TOTAL TIME:
Prep: 30 min. + chilling Bake: 25 min. + cooling
Ingredients

Directions
✅In a microwave or double boiler, melt butter and chocolate. Stir in sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla, flour and salt; mix well. Pour into three greased and floured 9-in. round cake pans. Bake at 350° for 23-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
✅For frosting, melt chocolate in a heavy saucepan over medium heat. Gradually stir in cream and sugar if desired, until well blended. Heat to a gentle boil; boil and stir for 1 minute. Remove from the heat; transfer to a mixing bowl. Refrigerate for 2-3 hours or until mixture reaches a pudding-like consistency, stirring a few times. Beat until soft peaks form. Immediately spread between layers and over top and sides of cake. Sprinkle with shaved chocolate. Store in the refrigerator. Yield: 16-20 servings.

Tiramisu Cake with Strawberries

Recipe for the tiramisu cake 🍓
The recipe is for a small sheet about 20cm • 25cm
For the floor you need:
2 eggs
50g sugar
45g of flour
15g cocoa powder
1 pinch of baking soda
For the cream:
250ml whipped cream
400g of mascarpone
2-3 tablespoons of powdered sugar
60ml espresso
Also:
12 spoonfuls
cocoa powder
Strawberries 🍓
100g whole milk and 50g dark chocolate
And this is how it is done:
Beat the eggs, sugar and 2 tablespoons of cold water for about 5 minutes until creamy. Mix the flour, cocoa and baking powder, sieve and fold carefully. Spread on a baking tray covered with baking paper and bake in a preheated oven at 175 degrees for about 10-15 minutes. Allow to cool and drizzle with 2 tablespoons of the espresso. Beat the cream until stiff. Mix mascarpone with powdered sugar. Fold in cream. Spread half of the cream on the biscuit. Put the sponge fingers on it and drizzle with the espresso. Spread the rest of the cream on top and smooth. Dust with cocoa powder. Keep cold overnight. Wash strawberries and pat dry. Melt the chocolate in a water bath and allow to cool a bit. Cover the strawberries with the chocolate and let them solidify. Put on the cake before serving.

Chocolate Creamy Roll Cake with Strawberries

I leave you another delicious idea for these holidays, a 🍓🍫🍓! The recipe is for a medium pionono like the one in the photo.
🔶 Ingredients: 🔺 4 tbsp of rising flour 🔺 2 tbsp of carob flour 🔺 1 teaspoon of baking powder 🔺 6 eggs 🔺 6 tbsp of sugar 🔺1 teaspoon of vanilla essence
🔶 Procedure:
👉 Separate the whites from the yolks and place them in different reciepientes.
👉 Take a first bowl to beat the yolks, sugar and vanilla essence until there is a clear preparation, reserve.
👉 Take a second bowl to beat the egg whites to snow, reserve.
👉 To the preparation of the second bowl (yolks) add the baking powder and little by little both flours, as it is mixed with a wire whisk.
👉 Then, add the preparation of the first bowl (whites), as you beat with the wire whisk making enveloping movements.
👉 Take a large rectangular tray.
👉 Cover your base with a rectangle of butter paper.
👉 To the butter paper spread it with a little oil or lard and then sprinkle it with flour.
👉 Distribute the preparation on it.
👉 Cook in a moderate oven for 15 minutes. (It should not be dried out)
👉 Remove from the oven.
👉 Remove the pionon from the tray by grasping the butter paper and rolling it in hot. (If they do not do this, when they try to roll it up afterwards it's going to break) And that's it! Once we have it armed we can fill it and decorate as we want. At home we moistened it with coffee, we filled it with whipped cream with sugar and strawberries, we decorated it with the same thing and then we gave it a touch with melted chocolate.