Ingredients

6 large egg yolks
3/4 cup sugar
3/4 cup whole milk
Four 8-ounce containers mascarpone cheese, at room temperature
1 1/2 cups espresso or strong coffee, at room temperature
1/2 cup brandy or cognac
30 to 32 crisp Italian ladyfingers (savoiardi)
1/4 cup Dutch-process cocoa powder
Bittersweet chocolate, for shaving

Directions

Line an 8-inch-square baking dish with plastic wrap, leaving a 3-inch overhang on all sides. Fill a large bowl with ice water.
Make the custard: Whisk the egg yolks and sugar in a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water) until the sugar dissolves. Slowly whisk in the milk and cook, whisking constantly, until the custard is light and foamy, about 10 minutes (a thermometer inserted into the mixture should register 170 degrees F).
Remove the bowl from the saucepan and set in the bowl of ice water; whisk until the custard is cool, about 1 minute. Put the mascarpone in a large bowl. Fold the custard into the mascarpone with a rubber spatula until almost combined, then whisk until just smooth (do not overmix or the custard will be grainy).
Combine the espresso and brandy in a shallow bowl. One at a time, dip the ladyfingers in the espresso mixture until soaked but not soggy; arrange 2 rows of about 5 biscuits each in the baking dish. Spread one-third of the mascarpone custard over the ladyfingers. Repeat with a second layer of espresso-dipped ladyfingers, arranging them in the opposite direction. Top with another one-third of the custard. Repeat with the remaining ladyfingers, alternating directions. Spread the remaining custard on top and dust with the cocoa powder. Cover with plastic wrap; refrigerate at least 4 hours, or overnight.
Invert a plate on top of the tiramisu, then flip the tiramisu with the plate. Remove the baking dish and plastic wrap. Invert a serving plate on top of the tiramisu and flip again so it is cocoa-side up. Remove the remaining plastic wrap. Shave curls of chocolate on top with a vegetable peeler.

Credit: King Ideas

INGREDIENTS
2 Sticks of Butter
2 Cups of Flour
1 Cup of Water
½ Cup of Cocoa
2 Cups of Sugar
4 oz ( Light) Sour Cream
2 eggs, whisked
1 teaspoon of Baking Soda
sprinkle of salt
splash of Vanilla Extract

INSTRUCTIONS
Preheat oven to 350 – grease a cake pan or bundt cake pane
In a sauce pan – over medium – add butter, water, and cocoa stir until boiling.
In a mixing bowl combine the rest of the ingredients – mix well – add the hot mixture and mix for 5 minutes
Pour batter into your cake pan – if it is a simple 9×13 pan it will bake in about 45 minutes – if it is a bundt pan it will take over 1 hour. 1 hour to 1 hour and 15 minutes
Let cool and frost.

Credit: Budget Savvy Diva

Ingredients
1 cup butter, softened
1 1/2 cups sugar
8 egg yolks
3/4 cup milk
2 teaspoons vanilla extract
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt

Directions
Preheat oven to 350F. With butter, grease and flour 2 8-inch round cake pans.
In a large mixing bowl, sift together flour, baking powder, and salt. Set aside.
In a large bowl or the bowl of an electric mixer fitted with a whisk attachment, cream together the butter and sugar until very light and fluffy.
Mix in egg yolks, one at a time, mixing well after each addition and scraping down the sides of the bowl as you work. Stir in the vanilla extract.
Add the flour mixture to the butter mixture alternating with the milk, beginning and ending with the flour in three additions, mixing until just incorporated. Scrape down sides of bowl again, and mix for another few seconds.
Pour batter into the prepared pans, diving between pans evenly. Bake in the preheated oven for 25-30 minutes or until tops of the cakes are golden and spring back when pressed very lightly or a cake tester or skewer inserted into the center of the cake comes out clean.
Allow cakes to cool in their pans for 10 minutes. Turn them out onto wire racks to finish cooling completley. Frost with chocolate frosting.

Credit: King Ideas

Ingredients

• 2 cups white sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 3/4 cup butter
• 1 1/2 cups unsweetened cocoa powder
• 5 1/3 cups confectioners’ sugar
• 2/3 cup milk
• 1 teaspoon vanilla extract

Method

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.

Step 2

Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.

Step 3

Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.

Step 4

To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners’ sugar alternately with the milk and vanilla. Beat to a spreading consistency.

Step 5

Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.

Credit:worldcookingrecipes

500g margarine
12 teaspoon baking powder level them
4 eggs
2 Tablespoons vanilla essence
1 cup sugar
1 cup Ellis Brown
1 cup brown sugar
pinch of salt
8 cups flour

mix sugar,margarine,eggs,vanilla add baking powder then all your dry ingredients

Source: Matshidiso Mothibi

Ingredients:

2 cups flour
1cup butter
1cup icing sugar
2 tbs corn flour
1 tsp Baking powder
Pinch of salt

Method:

1-Beat butter till fluffy..add remaining ingredients n knead well.
2-Mix 2 tbs Cocoa powder in half dough.
(Refrigerate 15 mins)
3-Flatten the simple n cocoa dough separately,place cocoa dough on simple one & start Rolling (folding) from one side.
Refrigerate rolled dough 20 minutes n then cut cookies.
Bake in preheated oven at 180 for 15-20 mins.

Credit: Kitchenism

Ingredients:

Chicken 1/2 kg
Yogurt 2 tbsp
Vinegar 1 tbs
Soya sauce 1 tsp
Chilli sauce 1 tsp
Chilli flakes 1 tsp
Flour 1 tbs
Egg 1
Salt to taste
Coriander seeds 1 tbs
Sesame seeds 1 tsp

Method:

1-Mix all n marinate chicken for 30 mins.
2-Deep fry on medium flame ..!!

Credit: Kitchenism

Ingredients:

Milk 1 liter
Rio biscuits 4
Sugar to taste
Cardamom 3

Method:

Mix all n cook till thickens
(becomes more thick when chilled)

Garnish with nuts,dry fruit,jelly,tutti fruity,biscuits n serve chilled!

Credit: Kitchenism

Ingredients:

Butter 100g
Icing Sugar 1 cup
Eggs 3
All Purpose flour 1cup
Baking powder 1tsp
Vanilla essence 1/4tsp
Yellow food color (optional)

Method:

1-Beat butter+sugar till fluffy
2-add eggs one by one n keep beating
3-add remaining ingredients n mix well.
4-Grease butter paper in 7×7″ tray & Bake in preheated oven at 180 for 30mins.
5-cool it , cut into slices n bake for 20mins.
6-turn sides n bake for another 20mins
7-Let them cool completely.

Credit: Kitchenism

Directions:

1-Take 4 Bread slice,cut edges n knead it well with full fat milk to form a smooth dough.
2-make small balls,fry on low flame till desired color.
3-put the balls in sugar syrup n boil 2-3 mins on low flame.
4-Leave it for 10mins in sugar syrup.

                  "Sugar Syrup"

Sugar 1.5 cup
Water 1 cup
Cardamom 3

Mix all n cook till syrup thickens…..

Credit: Kitchenism