vanilla extract Pinch of salt 4 large egg yolks 140 grams sugar 50 grams cornstarch 100
grams chopped dark chocolate 125 ml.
Not exact matches
Ingredients: 100
grams (1 cup) whole oats 25
grams (1/4 cup) toasted pumpkin seeds 25
grams (1/4 cup) toasted almonds, coarsely
chopped 25
grams (1/4 cup) shredded coconut 50
grams dark chocolate, finely
chopped (optional) Pinch of salt 80
grams smooth peanut butter 100
grams of honey or date syrup 1/2 tsp.
(1 cup) heavy cream 200
grams dark chocolate, coarsely
chopped 100 ml.
ingredients: 3 cups (300
grams) confectioner's sugar 3/4 cup (90
grams)
dark cocoa powder 3/4 teaspoon kosher salt 5 ounces (135
grams)
chocolate,
chopped (she suggests
dark, I used what I had — milk — and they turned out fabulously) 1 1/2 cups (135
grams)
chopped pecans 4 large egg whites granulated and Swedish pearl sugar, for rolling
8 tablespoons (1 stick or 113
grams) butter 2/3 cup (130
grams)
dark brown sugar, packed 1/3 cup (75
grams) granulated sugar 1 large egg 2 tablespoons
dark molasses 1 teaspoon vanilla extract 2 cups (250
grams) all - purpose flour 1 teaspoon ground ginger 1/2 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 6 ounces (170
grams)
chocolate, roughly
chopped
So I thought, I should probably share my
gram measurements for your recipe with others who don't get the hang of cups and ounces: 16g dry yeast or one cube (42g) of fresh yeast) 125g warm water 450 (works for me)-500 g water 85g molasses 62g apple cider vinegar 50g butter 28g
dark unsweetened
chocolate (seems to be nonexistant in Germany, I used 90 % cocoa) 100g whole wheat flour 375g
dark rye flour (I used homeground, so pumpernickl for the Americans, medium rye might pack denser) 385g bread flour (German Type812 didn't have other, should correspond to American AP or light bread flour) 120g bran 10g carraway 3g fennel 1 double shot of espresso (didn't want to buy powder, so no
grams here, sorry) half a small shallot,
chopped 14g salt
for the whipped ganache frosting: 225
grams (8 ounces, 1 cup, 2 sticks) butter 180
grams (6 ounces)
dark chocolate,
chopped 1 tablespoon corn syrup, optional small pinch salt
for the ganache drip: 45
grams (1.5 ounce)
dark chocolate,
chopped 45 - 60
grams (3 tablespoons - 1 / 4 cup) heavy cream small pinch salt
baking soda 200
grams dark chocolate chips 100
grams walnuts or hazelnuts, coarsely
chopped
ingredients: 250
grams (1 1/4 cups) sugar 142
grams (1/2 cup plus 2 tablespoons, 10 tablespoons) butter, softened 1/4 teaspoon salt 3 eggs 215
grams (7.5 ounces, 1 2/3 cup fluffed and spooned) flour 140
grams (5 ounces, 2/3 cup) sour cream 4 finely
chopped prune plums 1/3 -1 / 2 cup
dark chocolate chips 1 tablespoon flour
to decorate: 60
grams (2 ounces)
dark chocolate,
chopped 60
grams (1/4 cup) heavy cream sliced strawberries rafaellos 1 batch macaron shells crushed freeze - dried raspberries
baking soda 80
grams quick - oats 100
grams dark chocolate chips 50
grams coarsely
chopped peanuts
to assemble: 60
grams (2 ounces)
dark chocolate,
chopped 45
grams (3 tablespoons) heavy cream 2 tablespoons nutella pinch kosher salt
1 cup shredded or desiccated unsweetened coconut 2 tablespoons — 30 ml maple syrup 2 tablespoons — 30 ml melted coconut oil 1/2 teaspoon peppermint extract 2/3 cup — 100
grams dairy free
dark chocolate chopped or chips
Then put 5 ounces (140
grams) of
chopped dark chocolate and 1 teaspoon of shortening or butter in a heatproof bowl, placed over a saucepan of simmering water.
for the brown sugar and
chocolate frosting: 2 egg whites 1/2 teaspoon kosher salt 100
grams (1/2 cup) brown sugar 225
grams (2 sticks) butter 75
grams (2 2/3 ounces)
dark chocolate,
chopped 75
grams (1/3 cup) heavy cream
106
grams / 3 -3 / 4 ounces / 2/3 cup extra
dark chocolate baking chips (I like Guittard's), lightly
chopped, or
dark chocolate bar
chopped into small pieces, reserving a tablespoon or two to sprinkle over the top of the cake batter
8 tablespoons (1 stick or 113
grams) butter 1 cup (195
grams)
dark brown sugar, packed 1 large egg 3 tablespoons honey 1 teaspoon vanilla extract 1 cups (125
grams) all - purpose flour 3/4 cup (90
grams) whole wheat flour 1/2 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 6 ounces (170
grams)
chocolate, roughly
chopped
* 210
grams Whole - Grain Gluten - Free Flour Mix (see description in the body of this post above) * 1 teaspoon whole or powdered psyllium husks (I omitted this ingredient) * 3⁄4 teaspoon kosher salt (I used fine sea salt instead) * 3⁄4 teaspoon baking powder * 1⁄2 teaspoon baking soda * 8 tablespoons (1 stick) cold unsalted butter, cut into 1 - inch pieces * 1⁄2 packed cup
dark brown sugar * 1⁄2 cup sucanat or white sugar (I used fair - trade, organic sugar) * 1 large egg, at room temperature * 1 teaspoon vanilla extract * 1 1⁄3 cup bittersweet
chocolate, roughly
chopped into 1⁄2 - inch pieces (I
chopped my
chocolate a bit larger, I think) * 1⁄2 cup cracked hazelnuts (I omitted these, but I'll be sure to include them next time)
Ingredients: 180
grams flour 1 teaspoon baking powder 80
grams cocoa powder 180
grams dark brown sugar 200
grams butter 4 eggs 2 tablespoons orange marmalade Zest from 1 orange Juice from 1 orange 100
grams dark chocolate,
chopped 1⁄2 cup single cream Candied orange zest for garnish (optional)
3/4 cup (170
grams) butter, softened 1/2 cup tahini 1 1/4 cup packed
dark brown sugar 1/4 tsp salt 2 cups flour + extra for dates 8 Medjool dates,
chopped into small pieces (you can replace dates with other ingredients like
chocolate or nuts) Handful of sesame seeds
milk 30
grams sugar 3 large egg yolks 200
grams dark chocolate,
chopped
If dipping in
chocolate, put about 4 ounces (120
grams) of
chopped dark chocolate and 1 teaspoon of shortening or butter in a heatproof bowl placed over a saucepan of simmering water.
Cake: 2 ounces or 56
grams bittersweet
chocolate (do not exceed 61 % cacao),
chopped 1 cup or 120
grams unsweetened Hershey's Special
Dark Cocoa Powder (or regular unsweetened cocoa powder) 1 3/4 cups or 210 grams boiling water 2 3/4 cups or 330 grams all purpose flour 1 1/4 teaspoons or 6.25 mL teaspoons baking soda 1/4 or 1.25 mL teaspoon baking powder 1 cup or 200 grams sugar 1 cup or 180 grams (packed) dark brown sugar 1 1/3 cups or 320 ml mayonnaise (do not use reduced - fat, fat - free or Miracle Whip) Hellman's 2 large eggs, room temperature 2 teaspoons or 10 ml vanilla ext
Dark Cocoa Powder (or regular unsweetened cocoa powder) 1 3/4 cups or 210
grams boiling water 2 3/4 cups or 330
grams all purpose flour 1 1/4 teaspoons or 6.25 mL teaspoons baking soda 1/4 or 1.25 mL teaspoon baking powder 1 cup or 200
grams sugar 1 cup or 180
grams (packed)
dark brown sugar 1 1/3 cups or 320 ml mayonnaise (do not use reduced - fat, fat - free or Miracle Whip) Hellman's 2 large eggs, room temperature 2 teaspoons or 10 ml vanilla ext
dark brown sugar 1 1/3 cups or 320 ml mayonnaise (do not use reduced - fat, fat - free or Miracle Whip) Hellman's 2 large eggs, room temperature 2 teaspoons or 10 ml vanilla extract
106
grams / 3 -3 / 4 ounces / 2/3 cup extra
dark chocolate baking chips (I like Guittard's), lightly
chopped, or
dark chocolate bar
chopped into small pieces, reserving a tablespoon or two to sprinkle over the top of the cake batter
8 ounces / 227
grams dark chocolate (70 to 72 %), finely
chopped 1 1⁄4 cups / 300 ml organic almond milk, soymilk or coconut milk beverage (more as needed to adjust consistency) 2 tablespoons / 18
grams organic granulated sugar Pinch fine sea salt 1 1⁄4 teaspoons / 6.25 ml pure vanilla extract 2 teaspoons / 10 ml mild tasting extra-virgin olive oil