Tag: no bake chocolate pie

How to make Boston Cream Pie
Boston cream cake – a classic combination that everyone enjoys. a double layered yellow cake with a thick layer of pastry cream and a chocolate coating.

Home Cooking Adventure
Ingredients
Makes about 8 servings
Sponge Cake
1 1/2 cups (190g) all purpose flour
1/4 ts p (2g) salt
1 1/2 tsp (6g) baking powder
1/2 cup (113g) unsalted butter, room temperature
3/4 cup (150g) sugar
2 large eggs
1 tsp (5g) vanilla extract
1/2 cup (120ml) milk
Pastry Cream
1 1/2 cup (360 ml) milk
1/4 tsp (2g) salt
2 large egg yolks
1/4 cup (50g) sugar
3 tbsp (24g) cornstarch
1 tbsp (8g) flour
1 tsp (5g) vanilla extract
1 tbsp (15g) unsalted butter
Chocolate Ganache
3.5 oz (100g) semi-sweet chocolate, chopped
1/4 cup (60g) cream

1. Prepare the pastry cream. Whisk the egg yolks with sugar and salt until slightly pale.
2. Incorporate the cornstarch and flour with ¼ cup (60ml)milk . Pour the rest of 1 ¼ cup (300ml) milk into a saucepan and bring to a simmer. Pour about a third of the hot milk over the egg yolks mixture. Pour the whole mixture into the saucepan over the milk. Bring to a boil while stirring and thickens. Keep enough over heat to cook all the cornstarch. Add vanilla extract.
3. Pour the cream into a clean bowl and allow to cool for 10 minutes then incorporate the butter while stirring. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent forming a skin on the surface. Let it cool at room temperature and then refrigerate until ready to use.
4. Prepare the sponge cake. Preheat oven to 350F (180C). Grease with butter and line with parchment paper a 8 inch (20cm) round cake pan.
5. In a medium bowl whisk flour, baking powder and salt. Set aside until ready to use.
6. In a large mixing bowl add butter and sugar and mix to combine. Incorporate eggs one at a time and add vanilla extract.
7. Gradually add flour mixture while alternating with milk.
8. Pour the batter evenly into the prepared pan.
9. Bake for about 35-40 minutes until a toothpick inserted into the center comes out clean.
10. Let pan cool on a cooling rack for 10 minutes.
11. Remove the cake from the pan and let it cool completely.
12. Assemble the cake. Divide cake in two and place one layer onto a serving plate. Spread evenly with pastry cream leaving about 1/2 inch (1cm) border.
13. Place the other layer of cake on top.
14. Prepare the chocolate ganache. Place cream into a saucepan and bring to a simmer. Remove from heat and add chopped chocolate. Let sit for 1 minute then stir until smooth.
15. Using an offset spatula spread the ganache over the top and edges of the cake.
16. Let it set for 15 minutes then serve.
17. Store any leftovers in the refrigerator.
July 22, 2021
No-Bake Chocolate Biscuit Cake Recipe
No – baked Chocolate Cookies, associated with the childhood of many people, with many different shapes and forms. The rich chocolate dessert, made with crushed biscuits, chocolate syrup and toasted nuts, it’s hard not to love it.

Home Cooking Adventure
Ingredients
Makes about 10 servings
28 oz (800g) digestive biscuits, tea biscuits
1 cup (100g) nuts (walnuts, hazelnuts), toasted, slightly chopped
Chocolate Syrup
1 cup (200g) sugar
1/2 cup (60g) unsweetened cocoa powder
1 cup (240 ml) water
2/3 cup (150g) butter
1 tsp vanilla extract
Chocolate Ganache
1/2 cup (120 g) whipping cream (35% fat)
4 oz (120g) bittersweet chocolate, chopped
1. Break the biscuits (cookies) into small pieces into a large bowl.
2. Heat a non-stick pan over medium high heat and toast walnuts or hazelnuts for about 5 minutes, stirring frequently to toast evenly. Add toasted nuts over the biscuits.
3. Prepare the chocolate syrup. In a medium sauce pan add sugar and cocoa powder. Stir to combine and gradually add water, while stirring to combine well. Add the butter and place over medium heat. Bring to boil for about 7-8 minutes stirring constantly. Remove from heat and add vanilla extract. Set aside to cool slightly for about 10-15 minutes.
4. Pour the syrup over the biscuits and nuts and combine well using a large spatula or spoon.
5. Transfer the mixture into a 9 inch (23 cm) non-stick round cake ware (like the one I’ve used from Delicake) or use a 9 inch (23 cm) springform pan, bottom lined with parchment paper.
6. Press well using the back of the spoon or an offset spatula.
7. Cover and refrigerate for about 30 minutes to 1 hr before preparing the chocolate ganache.
8. Prepare Chocolate Ganache. Place cream into a small saucepan and heat until just begins to boil.
9. Pour hot cream over the chopped chocolate and let sit for 1 minute. Stir until smooth.
10. Pour ganache over the chocolate biscuit cake and refrigerate to set for about 3-4 hours or overnight before serving.
11. Decorate with toasted nuts if desired, cut into slices and serve.
June 8, 2021
How to make No Bake Chocolate Peanut Butter Bars Recipe
Have you ever combined chocolate with peanut butter? Even if you don’t like peanut butter, you’ll love these Chocolate Peanut Butter Bars. The flavors combine very well, a little sweet, salty, chocolate, nutty, mmmm… absolutely amazing. It takes no more than 20 minutes to prepare and everyone will love it.

June 1, 2021