Make sure to fluff up the ingredients to remove lumps before measuring and
sift the cocoa powder before measuring.
Sift cocoa powder into a bowl and whisk in boiling water until you have a smooth, chocolaty, still runny (but only just) paste.
(You may want to
sift the cocoa powder in if your's is clumpy.)
Measure and
sift the cocoa powder into a bowl or pitcher and whisk in the boiling water until you have a smooth, chocolatey, still runny (but only just) paste.
Sift cocoa powder over the bottom of the cake.
I frequently make it using only a whisk, you just have to be sure to
sift the cocoa powder.
Sift the cocoa powder well, and blend in, tasting as you go to reach the desired chocolatey flavour.
Sift cocoa powder and / or grated chocolate over the top of the Tiramisu and decorate with fresh raspberries.
Sift the cocoa powder over the egg mixture and sprinkle in the chopped chocolate.
Sift cocoa powder into a medium bowl.
The next day, simply
sift the cocoa powder on to a flat plate, and have the paper cases arranged and ready, then take a heaped half teaspoon of the truffle mixture and either dust each one straightaway all over, which gives the truffle a rough rock - like appearance, or dust your hands in cocoa and roll each piece into a ball and then roll it into the cocoa powder if you like a smoother look.
Sift cocoa powder and 10x sugar into mixing bowl slowly.
Add cocoa powder (I always
sift cocoa powder first), and Tapioca Starch to finish.
Using a small strainer,
sift the cocoa powder and cornstarch over the top of the meringue and, with a rubber spatula, fold in.
Sift the cocoa powder over the meringue and with a large spatula, gently fold the cocoa powder into the meringue (I don't completely fold the cocoa into the white meringue.
Sift cocoa powder over wet ingredients, whisking evenly.
Add all five eggs and the vanilla, then
sift the cocoa powder on top.
Sift the cocoa powder onto the egg mixture and fold in.
In an ungreased 8 inch (20 cm) square cake pan, stir together the flour, sugar,
sifted cocoa powder, baking powder, baking soda, and salt.
* Add
the sifted cocoa powder and cream.
I topped the cake with
sifted cocoa powder but that was more because it looks pretty.
In a small saucepan gradually whisk the half and half cream into
the sifted cocoa powder until you have a smooth paste.
Optional Add - Ins: Toasted pecans, toasted walnuts, toasted sliced almonds, chocolate chips, sprinkles, 1 cup (80 grams) of rolled oats, 2 tablespoons (16 grams) of peanut butter powder, 1/4 cup (30 grams) of
sifted cocoa powder or shredded coconut.
In a large bowl, sift the dry ingredients — flour, sugar,
sifted cocoa powder, baking powder, baking soda and salt.
Sift both cocoa powders into a medium bowl.
Add eggs one at a time, then add
sifted cocoa powder and arrowroot powder straight to the saucepan.
Roll truffles in
sifted cocoa powder to coat and leave until just cool to the touch.
In a large bowl whisk together the flour,
sifted cocoa powder, baking soda, baking powder, salt and sugar.
Thanks Berni, The 1/3 cup of
sifted cocoa powder can be used to lightly dust your chocolate brownies.
Not exact matches
Sift the coconut flour,
cocoa, baking
powder and baking soda in a small bowl.
Sift the cake flour, hazelnut meal,
cocoa powder, baking
powder, soda and salt into a large mixing bowl.
Sift the flour, sugar,
cocoa, baking soda, baking
powder and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
Sifted in 330g flour (half wholemeal spelt, half white), 20g
cocoa powder, 2 tsp baking
powder, a large pinch of rock salt and 1 heaped tsp of mesquite
powder.
In large mixing bowl,
sift together flour,
cocoa, baking
powder, and baking soda.
Sift powdered sugar and
cocoa powder over.
Sift in 1/4 cup of
cocoa powder and fold gently making sure not to deflate the egg whites.
Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl,
sift together the flour, almond meal,
cocoa powder, baking soda, baking
powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely
Sift the flour,
cocoa powder, and baking soda into a bowl, then whisk in the salt.
In a separate bowl,
sift together the flour and
cocoa powder.
In a large bowl, mix the flours,
cocoa powder, orange zest, and sea salt, then
sift in the baking
powder and baking soda.
Sift together the
cocoa powder and corn starch in a small bowl then stir them into the chocolate mixture.
In a medium bowl,
sift together flour,
cocoa, baking
powder and salt.
Sift in flour,
cocoa, baking
powder, and salt.
Use a fine mesh strainer to
sift the flours and
cocoa powder over a mixing bowl and then transfer them into a food processor.
Sift together confectioner's sugar,
cocoa powder, meringue
powder, and salt.
Sift together sugar, flour,
cocoa powder, baking
powder, baking soda and salt.
In a large mixing bowl to
sift together flour,
cocoa powder, granulated sugar, brown sugar, baking
powder, baking soda, and salt.
Sift in the
cocoa powder and whisk to combine.
Sift the sugar, flour,
cocoa powder, baking
powder, baking soda, and salt together into a large bowl.
Sift in the flour,
cocoa powder, baking soda, baking
powder, and salt.