Sprinkle over the top of the cake batter, then sprinkle chopped nuts over the top of that.
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
Add finely chopped rosemary, reserving 1/4 teaspoon to
sprinkle over the top of the cake batter.
Stir in chocolate, reserving a tablespoon or two to
sprinkle over the top of the cake batter after poured into pan.
Add finely chopped rosemary, reserving 1/4 teaspoon to
sprinkle over the top of the cake batter.
1 tablespoon + 1 teaspoon finely chopped fresh rosemary, reserving 1/4 teaspoon to
sprinkle over the top of the cake batter
Stir in chocolate, reserving a tablespoon or two to
sprinkle over the top of the cake batter after poured into pan.
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
Not exact matches
One thing that I miss is hot fudge pudding
cake (a kind
of «floating island» dessert where you make a thick
cake batter,
sprinkle over a sugar / cocoa powder mix and cover with hot water, then bake until the
cake part rises and «floats» on
top of a hot fudge - like pudding sauce.)
Remove the bowl from the mixer and
sprinkle all
of the flour and poppy seeds
over the
top of the whipped egg whites, and gently fold them in with a large rubber spatula until the
batter is well blended.Spoon the
batter into the angel food
cake mold (or into 6 small individual angel food
cake molds - which comes in 1 unit) and place in the oven immediately and bake for 15 to 20 minutes, until the
cake is set and just starting to pull away from the sides
of the mold.
Sprinkle reserved chocolate and mixed rosemary evenly
over the
top of the
cake batter.