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Ingredients (ingredientes)

For the cake (para la torta)

225g/8oz plain flour

350g/12½oz caster sugar

85g/3oz cocoa powder

1½ tsp baking powder

1½ tsp bicarbonate of soda

2 free-range eggs

250ml/9fl oz milk

125ml/4½fl oz vegetable oil

2 tsp vanilla extract

250ml/9fl oz boiling water

For the chocolate icing

200g/7oz plain chocolate

200ml/7fl oz double cream

Preparation method

Preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in sandwich tins.

Technique: Greasing and lining cake tins

Greasing and lining cake tinsWatch technique0:33 mins

For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.

Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)

Divide the cake batter between the sandwich tins and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.

Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.

For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1-2 hours, or until thick enough to spread over the cake.

To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.

lemon mousse

ingredients

The juice of 3 lemons

3 natural yoghurt

1 small can of condensed milk

200ml of cream

How to make lemon mousse

1

Mix all ingredients and beat with mixer about 3 or 4 minutes

2

then put the prepared ramekins and store in the fridge.

3

This dessert is prepared the day before serving it to curdle

4

garnish with cinnamon, chocolate or biscuits to taste.

For the filling:

200 gr. spreadable cheese (Philadelphia type)

475 gr. icing sugar

125 gr. butter (room temperature)

For the cake:

425 gr. shredded carrots

100 gr. raisins

200 gr. sugar

250 gr. flour

250 gr. sunflower oil

1 teaspoon vanilla flavor

6 tablespoons orange zest

2 tablespoons baking

4 eggs

1 pinch of salt

Cinnamon (to taste)

Before starting with the development of carrot cake, we have to grate the carrot and orange, with the help of a grater.

Then the oven preheated to a temperature of 180 ° C. In a separate bowl, we'll take the baking soda, flour, a pinch of salt and orange zest. Move right, to blend all ingredients.

Furthermore, we will beat the eggs and add the sugar. When well blended add raisins and other ingredients, prepared above. We took the scent of vanilla and oil and mix well so that no lumps.

Before pouring it into the mold that we will use in the oven, well greased with a little butter or vegetable forramos paper suitable for cooking (including aluminum foil).

We put it in the oven and leave about 45 minutes, until we see that the carrot cake is done.

CARROT CAKE:.

To make the filling or coverage:

To prepare this delicious coverage (which can also be used as filler) of carrot cake, butter beat ointment point, with the cheese with the aid of a whisk. When you acquire a creamy texture, we will add the icing sugar gradually.

To end the carrot cake and we just decorate with stuffing that we prepared, so once you've removed from the oven and cooled, we'll take the filling over the cake.

Before tasting the rich should refrigerate carrot cake chilled for consumption.

Espero que te sirva.

ATt:Yamiiღ

How to Make Chocolate Brownies

1

melt the chocolate (leave a little to emplatar) with matequilla

2

Mix sugar and eggs

3

put everything together and add flour

4

add the walnuts into pieces

5

enmoldar in a casserole dish slathered in butter and flour or parchment paper.

6

cook in oven at 180 degrees 30 minutes or so

7

accompany serving of vanilla ice cream and the rest of the melted chocolate

ingredients

120 gr of chocolate for dessert

220 gr of butter

4 eggs

220 gr of sugar

70 gr of flour

nuts

ice

ESPERO QUE TE SIRVA.