Bruce Henderson

For the bark:
300g ground biscuits
125g butter
50-100ml of cold milk

For fil:
450g of cheese
500ml sweet sour cream
1 bag of gelatin
about 200-230g of powdered sugar
1 bag of vanilla sugar + a little vanilla flavor if desired
1 bag of cream
For file II:
450g raspberries
2 bags of ground red gelatin
4-5 tablespoons of sugar

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Work the rolls, milk and margarine, which have been at room temperature for a few hours, with your hands and tap them into the form with your hands for the base.

Whip the sweet harsh cream with a blender with a cream fix. In another bowl, whisk the cheddar with the powdered sugar, vanilla sugar and a teaspoon of vanilla seasoning. Join these two combinations.

Pour 4 tablespoons of cold water over the gelatin and leave it to grow for around 10 minutes. At that point heat it on the fire to the limit (it should not bubble). Pour in the combination with cheddar and sweet acrid cream and combine everything as one, at that point put the filling over the hull.

Raspberries (alongside their juice, in the event that they have delivered a little squeeze, add about 2dcl of water) and put the sugar to bubble for around 10 minutes. Pour 2 packs of gelatin with 8 tablespoons of cold water and leave for 10 minutes to expand.

At that point warmth to limit, yet it should not heat up equivalent to in the past methodology. Add the disintegrated gelatin to the bowl with the raspberries and leave for about an hour to cool.

Pour the filling II over the filling I and leave it in the cooler for a couple of hours to solidify everything.

½ cup granulated sugar (100 g)

¾ cup earthy colored sugar (165 g), pressed

1 teaspoon salt

½ cup unsalted spread (115 g), liquefied

1 egg

1 teaspoon vanilla concentrate

1 ¼ cups generally useful flour (155 g)

½ teaspoon preparing pop

4 oz milk or semi-sweet chocolate lumps (110 g)

4 oz dull chocolate piece (110 g), or your inclination

Readiness

In a huge bowl, whisk together the sugars, salt, and spread until a glue structure without any bumps.

Speed in the egg and vanilla, beating until light strips tumble off the whisk and stay for a brief timeframe prior to falling once again into the combination.

Filter in the flour and heating pop, at that point crease the blend with a spatula (Be mindful so as not to overmix, which would make the gluten in the flour harden coming about in cakier treats).

Overlap in the chocolate pieces, at that point cool the mixture for in any event 30 minutes. For a more extraordinary toffee-like flavor and more profound tone, cool the mixture short-term. The more drawn out the mixture rests, the more unpredictable its flavor will be.

Preheat stove to 350°F (180°C). Line a preparing sheet with material paper.

Scoop the batter with a frozen yogurt scoop onto a material paper-lined preparing sheet, leaving in any event 4 inches (10 cm) of space among treats and 2 inches (5 cm) of space from the edges of the dish so the treats can spread equally.

Prepare for 12-15 minutes, or until the edges have begun to scarcely brown.

Cool totally prior to serving.

Enjoy!

CHOCOLATE CAKE:

1/2 cups generally useful or plain flour, (7.4 oz. | 210 g)

1/2 cups white granulated sugar, (11.1 oz. | 315 g) – or a characteristic granulated preparing sugar estimating 1:1 with sugar

1/2 cup unsweetened cocoa powder, (1.7 oz. | 50 g)

1/2 teaspoons preparing powder

1/2 teaspoon salt, (2.5 g)

1/3 cup vegetable oil, (80 ml)

1 huge egg

1 tablespoon unadulterated vanilla concentrate, (20 ml)

3/4 cup milk, (190 ml)

3/4 cup bubbling water blended in with 2 teaspoons moment espresso powder (190 ml)

CHOCOLATE GANACHE:

1 cup hefty cream or thickened cream, (250 ml)

8 oz. semi sweet or dull chocolate chips, (250 grams)

Directions

Preheat stove to 350°F (175°C). Daintily oil a 8-inch round cake dish (or 9-inch) with non stick cooking oil splashing. Line base with material paper. SEE NOTES

CHOCOLATE CAKE:

Consolidate flour, sugar, cocoa powder, preparing powder, and salt in an enormous bowl. Whisk all together to consolidate well.

Add oil, egg, vanilla, and milk to the flour blend and beat well to consolidate around 30 seconds. Pour in the bubbling water (with the espresso), and blend until gleaming. (Cake player is meager inconsistency.)

Empty the cake hitter into the readied container. Prepare for around 40-45 minutes, or until a toothpick embedded in the focal point of the chocolate cake tells the truth with a modest quantity of cake (not runny hitter) on it because of the fudgy surface.

Eliminate from the stove and permit to cool for 20 minutes. Move cake from the container to a wire rack and cool totally prior to icing.

CHOCOLATE GANACHE:

Empty the cream into a little pan and warmth over low warmth for a couple of moments. Watch that it doesn’t bubble or stew it. When the cream is hot, turn the oven off and take the pan off the warmth.

Include the chocolate chips; cover pan with a top and let sit for a decent 5 minutes to relax and liquefy the chocolate.

Uncover, and mix gradually first, with a spatula or wooden spoon, bit by bit blending quicker until ganache is smooth, rich, and shiny. Refrigerate for one hour or 90 minutes until sufficiently thick to spread (comparable consistency to Nutella).

Spread uniformly over the cake.

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