Trang chủ Top 9 món ăn Top 9 các món ăn được chế biến từ cocoa powder

Top 9 các món ăn được chế biến từ cocoa powder

1 2 3 4 5 6 7 8 9

1 . Peanut Butter Chocolate Cake with Peanut Butter Sauce

Peanut Butter Chocolate Cake with Peanut Butter Sauce

Peanut Butter Chocolate Cake with Peanut Butter Sauce

Put Peanut Butter and Chocolate together and you've got a winning combo. Soft, moist, and perfectly balanced. This bundt cake stores well, and is great when served with chocolate or vanilla ice cream.

Nguyên liệu

50 g (1/4 cup)

sugar

15 ml (1 tbsp)

vegetable oil

12 g

egg, room temperature

1/8 tsp

vanilla

56 ml (1/4 cup)

milk, room temperature

47 g

all-purpose flour

20 g

cocoa powder

1/2 tsp

baking powder

1/8 tsp

baking soda

1/8 tsp

salt

28 ml (1/8 cup)

boiling water

14 g

butter, room temperature

31 g

creamy peanut butter

38 ml (1/8 cup)

sweetened condensed milk

11 ml (3/4 tbsp)

water

Hướng dẫn nấu nướng

* Bước 1

Preheat your oven to 350F (177C). Prep a 330 ml (1 1/3 cup) bundt mould with melted shortening and coat it with granulated sugar. You can also use softened butter and cocoa powder. Set aside.

* Bước 2

For the Chocolate batter: - Cream together the sugar and oil in a bowl. - Mix in the egg, vanilla and milk. - In a separate bowl combine the flour, cocoa powder. baking powder, baking soda and salt. - Slowly add your dry ingredients to your wet ingredients while stirring until combined. - Mix in the boiling water.

* Bước 3

For the Peanut Butter batter: - Cream together the butter, peanut butter and sugar in a bowl. - Mix in the egg and vanilla. - In a separate bowl combine the flour, baking powder and salt. - Mix in 1/3 of your flour mixture until mixed. Followed by 1/3 of your milk. Alternate until everything is added.

* Bước 4

Layering the cake: - Pour some of the chocolate batter into the prepared bundt pan. - Scoop peanut butter batter over the chocolate batter. - Continue alternating until both batters are completely used. - Bake for about 30 minutes or until a toothpick comes out clean. - Allow to cool before removing from pan.
Layering the cake: - Pour some of the chocolate batter into the prepared bundt pan. - Scoop peanut butter batter over the chocolate batter. - Continue alternating until both batters are completely used. - Bake for about 30 minutes or until a toothpick comes out clean. - Allow to cool before removing from pan. Layering the cake: - Pour some of the chocolate batter into the prepared bundt pan. - Scoop peanut butter batter over the chocolate batter. - Continue alternating until both batters are completely used. - Bake for about 30 minutes or until a toothpick comes out clean. - Allow to cool before removing from pan. Layering the cake: - Pour some of the chocolate batter into the prepared bundt pan. - Scoop peanut butter batter over the chocolate batter. - Continue alternating until both batters are completely used. - Bake for about 30 minutes or until a toothpick comes out clean. - Allow to cool before removing from pan.

* Bước 5

For the Peanut Butter sauce: - Place the peanut butter, sweetened condensed milk, water, and vanilla in a small bowl. - Microwave for 1 to 2 minutes, stirring every 15 to 20 seconds, until the mixture is well combined and runny. Drizzle over the cake. Note: if you leave this sauce out in the bowl for a while, it will thicken up. It’s best to make the peanut butter sauce just prior to placing it on the cake.
For the Peanut Butter sauce: - Place the peanut butter, sweetened condensed milk, water, and vanilla in a small bowl. - Microwave for 1 to 2 minutes, stirring every 15 to 20 seconds, until the mixture is well combined and runny. Drizzle over the cake. Note: if you leave this sauce out in the bowl for a while, it will thicken up. It’s best to make the peanut butter sauce just prior to placing it on the cake. For the Peanut Butter sauce: - Place the peanut butter, sweetened condensed milk, water, and vanilla in a small bowl. - Microwave for 1 to 2 minutes, stirring every 15 to 20 seconds, until the mixture is well combined and runny. Drizzle over the cake. Note: if you leave this sauce out in the bowl for a while, it will thicken up. It’s best to make the peanut butter sauce just prior to placing it on the cake.

chú ý: nếu có ảnh bạn có thể click để xem phóng to

2 . Chocolate Biscoff Cupcakes

Chocolate Biscoff Cupcakes

Chocolate Biscoff Cupcakes

Rich chocolate cupcakes with a Biscoff spread centre and Biscoff buttercream.

Nguyên liệu

32 g (1/4 cup)

cake flour (or 1/4 cup all-purpose flour minus 1/2 tablespoon + 1/2 tablespoon cornstarch)

50 g (1/4 cup)

granulated sugar

9 g

unsweetened cocoa powder

1/4 tsp

baking powder

1/8 tsp

baking soda

1/4

large egg

30 ml (1/8 cup)

milk

10 ml

vegetable oil

1/4 tsp

vanilla extract

30 ml (1/8 cup)

brewed coffee or hot water

4 tsp

Biscoff Creamy spread or any cookie butter

20 g

unsalted butter, softened at room temperature

60 g (1/4 cup)

Biscoff spread

20 g

powdered sugar

5 g

cocoa powder

1 tsp

heavy cream

Hướng dẫn nấu nướng

* Bước 1

Pre-heat the oven to 170C no fan. In a small bowl, sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt together. In another bowl, mix the egg, milk, oil, and vanilla extract. Combine dry ingredients with wet ones. Whisk until incorporated. Pour the hot coffee (or hot water) over the batter. Pour the batter into cupcake pan, filling 2/3 of the cup.
Pre-heat the oven to 170C no fan. In a small bowl, sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt together. In another bowl, mix the egg, milk, oil, and vanilla extract. Combine dry ingredients with wet ones. Whisk until incorporated. Pour the hot coffee (or hot water) over the batter. Pour the batter into cupcake pan, filling 2/3 of the cup. Pre-heat the oven to 170C no fan. In a small bowl, sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt together. In another bowl, mix the egg, milk, oil, and vanilla extract. Combine dry ingredients with wet ones. Whisk until incorporated. Pour the hot coffee (or hot water) over the batter. Pour the batter into cupcake pan, filling 2/3 of the cup. Pre-heat the oven to 170C no fan. In a small bowl, sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt together. In another bowl, mix the egg, milk, oil, and vanilla extract. Combine dry ingredients with wet ones. Whisk until incorporated. Pour the hot coffee (or hot water) over the batter. Pour the batter into cupcake pan, filling 2/3 of the cup.

* Bước 2

Bake in the pre-heated oven for about 15 minutes, or an inserted toothpick comes out clean. Remove from the oven and let the cupcakes cool while making Biscoff buttercream.
Bake in the pre-heated oven for about 15 minutes, or an inserted toothpick comes out clean. Remove from the oven and let the cupcakes cool while making Biscoff buttercream.

* Bước 3

In a medium-sized bowl, beat butter and Biscoff spread together until fluffy and lightened in color, about 1 minute. Add powdered sugar and cocoa powder and using a rubber spatula, fold into the butter and Biscoff mixture. Once mostly incorporated, mix with the mixer until smooth. Add the cream and mix until the frosting is smooth and fluffy, about 1 minute.
In a medium-sized bowl, beat butter and Biscoff spread together until fluffy and lightened in color, about 1 minute. Add powdered sugar and cocoa powder and using a rubber spatula, fold into the butter and Biscoff mixture. Once mostly incorporated, mix with the mixer until smooth. Add the cream and mix until the frosting is smooth and fluffy, about 1 minute. In a medium-sized bowl, beat butter and Biscoff spread together until fluffy and lightened in color, about 1 minute. Add powdered sugar and cocoa powder and using a rubber spatula, fold into the butter and Biscoff mixture. Once mostly incorporated, mix with the mixer until smooth. Add the cream and mix until the frosting is smooth and fluffy, about 1 minute. In a medium-sized bowl, beat butter and Biscoff spread together until fluffy and lightened in color, about 1 minute. Add powdered sugar and cocoa powder and using a rubber spatula, fold into the butter and Biscoff mixture. Once mostly incorporated, mix with the mixer until smooth. Add the cream and mix until the frosting is smooth and fluffy, about 1 minute. In a medium-sized bowl, beat butter and Biscoff spread together until fluffy and lightened in color, about 1 minute. Add powdered sugar and cocoa powder and using a rubber spatula, fold into the butter and Biscoff mixture. Once mostly incorporated, mix with the mixer until smooth. Add the cream and mix until the frosting is smooth and fluffy, about 1 minute.

* Bước 4

To assemble: Remove the center of each cupcake. Place 1 tsp of cookie butter in the opened core of the cupcakes. Cover the top with the bit of cake you removed earlier. Pipe buttercream as you'd like. Enjoy!
To assemble: Remove the center of each cupcake. Place 1 tsp of cookie butter in the opened core of the cupcakes. Cover the top with the bit of cake you removed earlier. Pipe buttercream as you'd like. Enjoy! To assemble: Remove the center of each cupcake. Place 1 tsp of cookie butter in the opened core of the cupcakes. Cover the top with the bit of cake you removed earlier. Pipe buttercream as you'd like. Enjoy! To assemble: Remove the center of each cupcake. Place 1 tsp of cookie butter in the opened core of the cupcakes. Cover the top with the bit of cake you removed earlier. Pipe buttercream as you'd like. Enjoy!

chú ý: nếu có ảnh bạn có thể click để xem phóng to

3 . French Macarons with Chocolate Ganache

French Macarons with Chocolate Ganache

French Macarons with Chocolate Ganache

2 types of French macarons: Classic and Chocolate, filled with Chocolate Ganache!

Nguyên liệu

114 g

powdered sugar

50 g

almond flour

1/8 tsp

salt

4 g

cocoa powder

57 g

egg whites aged overnight in the fridge and brought to room temperature

1/8 tsp

cream of tartar

28 g

granulated sugar

1/2 tsp

vanilla extract

2 oz

heavy cream

2.5 oz

semisweet chocolate

1/2 tsp

vanilla

Hướng dẫn nấu nướng

* Bước 1

Line 2 baking sheets with the macaron template and parchment paper.

* Bước 2

Sift together powdered sugar, salt, and almond flour, twice if not blended. Divide into 2 separated bowls. Sift cocoa powder in one of the bowls. Now you have Classic and Chocolate macaron dry mixtures. Pulse 2 mixtures separately in a food processor 8-10 times to make the almond flour even finer and to blend the ingredients together.

* Bước 3

Whip the egg whites on low to frothy consistency and slowly add the sugar in thirds. Once the egg whites turn white and you can see some lines forming in the surface from the whisk, add cream of tartar, whipping on medium until soft glossy peaks form. Add vanilla extract to the meringue during the soft peak stage. Then continue whipping on medium-high until you get stiff peaks that start gathering and bunching on the inside of the whisk.

* Bước 4

Divide the meringue into 2 portions, for 2 types of shells. For each portion: add 1/3 of the almond mixture to the meringue. Fold your spatula under the batter and around the edges and then cut through the center until almond flour is mixed in. Continue with the rest of the almond flour and folding until well combined.

* Bước 5

Gently press the spatula on top of the batter while you turn the bowl to take out some fo the air from the meringue. Continue folding around the outside edge until the batter forms a ribbon and moves like lava. Your meringue is ready when it forms a ribbon off the spatula. Do not over mix.

* Bước 6

Pipe small rounds about 1" (2.5 cm) in diameter. Bang the baking sheet onto the table 5-6 times to release bubbles. Use a toothpick to remove big pockets of air trapped under the surface. Use a very small amount of water on your fingertip to smooth any rough spots. Allow to dry, uncovered until they are no longer tacky when lightly touched, about 30 minutes - 2 hours. Preheat oven to 320ºF (160ºC) in the meantime.

* Bước 7

Bake for about 6-7 minutes or until lightly darker around the edge. If not darker, bake for an additional 1 minute. Cooked cookies should pull away from the parchment paper without sticking. If they do stick, they were not baked enough. Let cool fully before removing from the parchment and filling with ganache. Cookies can be stored in the refrigerator for up to 5 days. Shells can be frozen for 6 months in an airtight container.

* Bước 8

Quick chocolate ganache: Place all the ingredients into a heatproof bowl and microwave for one minute. Let sit for 5 minutes then whisk until smooth. Heat for another 15 seconds if not fully melted. Place into the fridge for 20 minutes then whisk until smooth.

* Bước 9

Use a piping bag with small opening to pipe chocolate ganache onto macaron shells, leaving some space for it to spread out when two shells are pressed together. Et voila, you're done. Note: Macarons usually taste better the next day.
Use a piping bag with small opening to pipe chocolate ganache onto macaron shells, leaving some space for it to spread out when two shells are pressed together. Et voila, you're done. Note: Macarons usually taste better the next day.

chú ý: nếu có ảnh bạn có thể click để xem phóng to

4 . Two Tone Ice Cream

Two Tone Ice Cream

Two Tone Ice Cream

I can't get over how pretty these swirls of Chocolate and Vanilla ice cream are. Plus, they are so easy to make!

Nguyên liệu

2 cups (500 ml)

milk

100 ml

whipping cream

3

egg yolks

75 g

sugar

1 tsp

vanilla extract

1

cooking thermometer

1/4 cup (25 g)

cocoa powder

2/3 cup (134 g)

granulated sugar

1 cup (250 ml)

whipping cream, very cold

Hướng dẫn nấu nướng

* Bước 1

Vanilla Ice Cream: in a small pot, bring milk, cream and vanilla to a boil, set aside. In a mixing bowl, whisk egg yolk and sugar together until creamy pale mixture. Very slowly pour the hot cream over the blanched egg, whisk continuously. Pour the mixture back into the pot on low heat and mix non stop with spatula, until reaching 78C. Remove from heat, bring the pot on top of a prepared ice bath. Once cooled down, transfer to a container, keep in freezer overnight.

* Bước 2

My Chocolate Ice Cream recipe (espresso powder is optional)

* Bước 3

Next day: Blend both of the ice cream separately in a blender or food processor to reach their smoothest texture. Put them back in their separate container and keep in the freezer for one hour.

* Bước 4

Assemble the duo tone ice cream: now that both ice cream are hard enough, scoop the chocolate ones in a corner of the container then vanilla right next to it, and repeat (you will need a separate spoon for each type). Adjust the placement of the each type to your liking, no rules here. It can be pretty random and still very pretty I tell ya. If you fancy swirls on top, you need to flatten the surface first with a clean spatula and use a knife/chopstick to create the swirl. Easy!
Assemble the duo tone ice cream: now that both ice cream are hard enough, scoop the chocolate ones in a corner of the container then vanilla right next to it, and repeat (you will need a separate spoon for each type). Adjust the placement of the each type to your liking, no rules here. It can be pretty random and still very pretty I tell ya. If you fancy swirls on top, you need to flatten the surface first with a clean spatula and use a knife/chopstick to create the swirl. Easy!

chú ý: nếu có ảnh bạn có thể click để xem phóng to

5 . No-churn Espresso Chocolate Ice Cream

No-churn Espresso Chocolate Ice Cream

No-churn Espresso Chocolate Ice Cream

No egg, no sweetened condensed milk, no ice-cream machine. All you need is just a few good quality ingredients and patience.

Nguyên liệu

2 cups (500 ml)

milk

1-2 tbsp

espresso powder, adjusted to your taste (skip this if you only want chocolate ice cream)

1/4 cup (25 g)

cocoa powder

2/3 cup (134 g)

granulated sugar

1 cup (250 ml)

whipping cream, very cold

Hướng dẫn nấu nướng

* Bước 1

In a medium sauce pan, whisk cocoa powder, milk, espresso powder (if using) and sugar together until sugar's fully dissolved. Simmer the mixture on medium heat (do not let it vigorously boiled). Stir continuously until it is thickened and reduced by half. Remove from heat. Leave to cool completely. Stir occasionally while cooling.
In a medium sauce pan, whisk cocoa powder, milk, espresso powder (if using) and sugar together until sugar's fully dissolved. Simmer the mixture on medium heat (do not let it vigorously boiled). Stir continuously until it is thickened and reduced by half. Remove from heat. Leave to cool completely. Stir occasionally while cooling. In a medium sauce pan, whisk cocoa powder, milk, espresso powder (if using) and sugar together until sugar's fully dissolved. Simmer the mixture on medium heat (do not let it vigorously boiled). Stir continuously until it is thickened and reduced by half. Remove from heat. Leave to cool completely. Stir occasionally while cooling.

* Bước 2

In a mixing bowl, beat the cold whipping cream on medium speed until soft peak. Pour chocolate mixture into the bowl, beat at low speed until well combined. You should get soft serve at this step.
In a mixing bowl, beat the cold whipping cream on medium speed until soft peak. Pour chocolate mixture into the bowl, beat at low speed until well combined. You should get soft serve at this step.

* Bước 3

Transfer into a freezer safe container. Use a spatula to flatten the surface. Keep in freezer for at least 7 hours before serving.
Transfer into a freezer safe container. Use a spatula to flatten the surface. Keep in freezer for at least 7 hours before serving.

chú ý: nếu có ảnh bạn có thể click để xem phóng to

6 . Chocolate Peanut Butter Chia Pudding

Chocolate Peanut Butter Chia Pudding

Chocolate Peanut Butter Chia Pudding

Nguyên liệu

1/2 cup (110 ml)

dairy free milk of your choice

1/8 cup (20 g)

chia seeds

1 1/2 tablespoons

cocoa powder

1/2 teaspoon

vanilla extract

1 tablespoon

peanut butter or any nut butter

1 tablespoon

sweetener of your choice (maple syrup, honey, agave etc)

Hướng dẫn nấu nướng

* Bước 1

Add all of the ingredients to a medium sized bowl. Whisk until combined. Cover and refrigerate at least 2 hours or overnight.

* Bước 2

Top with sliced banana, roasted peanuts, cocoa nibs, chocolate chips, more peanut butter or whatever you would like.

chú ý: nếu có ảnh bạn có thể click để xem phóng to

7 . Healthy Greek Yogurt Brownies

Healthy Greek Yogurt Brownies

Healthy Greek Yogurt Brownies

Delicious low fat brownies using 0% fat yogurt and unsweetened almond milk.

Nguyên liệu

40 g (1/4 cup)

chocolate, chopped

123 g (1/2 cup)

non-fat Greek yogurt, room temp

60 g (1/4 cup)

white sugar (Isomalt, if needed)

45 g (1/3 cup)

all-purpose flour (gluten free, if needed)

25 g (1/4 cup)

cocoa powder

1/4 tsp

baking soda

59 ml (1/4 cup)

unsweetened almond milk

Hướng dẫn nấu nướng

* Bước 1

Preheat the oven to 180C/350F. Line a 5" (14 cm) square pan with parchment paper, and set aside.

* Bước 2

In a microwave-safe bowl, melt your chopped chocolate. Let sit for 1-2 minutes, before adding your yogurt and sugar. Whisk until smooth and transfer to a large mixing bowl.

* Bước 3

Add the flour, cocoa powder, and baking soda, and mix until just combined. Add your milk and mix well, until fully incorporated. Fold through your chocolate chips, if using them.

* Bước 4

Transfer to the lined pan and bake the brownies for 27 minutes, or until a skewer comes out tiny bit wet. Remove from the oven and let cool in the pan for 10 minutes, before carefully transferring to a wire rack to cool completely. Use a hot knife to cut into 9 squares. Enjoy!
Transfer to the lined pan and bake the brownies for 27 minutes, or until a skewer comes out tiny bit wet. Remove from the oven and let cool in the pan for 10 minutes, before carefully transferring to a wire rack to cool completely. Use a hot knife to cut into 9 squares. Enjoy!

chú ý: nếu có ảnh bạn có thể click để xem phóng to

8 . Biscoff Brownies

Biscoff Brownies

Biscoff Brownies

It’s fudgy and has a Biscoff swirl through the middle!

Nguyên liệu

90 g

unsalted butter

90 g

dark chocolate

75 g

caster sugar

30 g

light brown sugar

2

medium eggs

25 g

cocoa powder

40 g

all-purpose flour

75 g

Lotus Biscoff spread (Creamy or Crunchy)

24 g

broken Biscoff cookies

Hướng dẫn nấu nướng

* Bước 1

In a microwave safe bowl, melt chocolate with butter. Or melt it over steaming water. Let cool.
In a microwave safe bowl, melt chocolate with butter. Or melt it over steaming water. Let cool. In a microwave safe bowl, melt chocolate with butter. Or melt it over steaming water. Let cool.

* Bước 2

Preheat the oven to 180C. Line a 14x14cm pan with parchment paper and set aside.
Preheat the oven to 180C. Line a 14x14cm pan with parchment paper and set aside.

* Bước 3

In a separate bowl, whisk eggs, light brown sugar and caster sugar with a handheld electric mixer for about 1 minute.
In a separate bowl, whisk eggs, light brown sugar and caster sugar with a handheld electric mixer for about 1 minute. In a separate bowl, whisk eggs, light brown sugar and caster sugar with a handheld electric mixer for about 1 minute.

* Bước 4

Pour in the melted chocolate and stir with a spatula. Add flour and cocoa powder and mix until just combined. Try not to over mix.
Pour in the melted chocolate and stir with a spatula. Add flour and cocoa powder and mix until just combined. Try not to over mix. Pour in the melted chocolate and stir with a spatula. Add flour and cocoa powder and mix until just combined. Try not to over mix. Pour in the melted chocolate and stir with a spatula. Add flour and cocoa powder and mix until just combined. Try not to over mix.

* Bước 5

Pour half the mix into the pan and spread evenly. Add dollops of Lotus Biscoff spread on top and swirl it to the mix. Scatter broken cookies. Repeat all the steps with the rest of the mix.
Pour half the mix into the pan and spread evenly. Add dollops of Lotus Biscoff spread on top and swirl it to the mix. Scatter broken cookies. Repeat all the steps with the rest of the mix. Pour half the mix into the pan and spread evenly. Add dollops of Lotus Biscoff spread on top and swirl it to the mix. Scatter broken cookies. Repeat all the steps with the rest of the mix. Pour half the mix into the pan and spread evenly. Add dollops of Lotus Biscoff spread on top and swirl it to the mix. Scatter broken cookies. Repeat all the steps with the rest of the mix.

* Bước 6

Bake for 28 mins with fan or until a toothpick inserted comes out fudgy.
Bake for 28 mins with fan or until a toothpick inserted comes out fudgy.

* Bước 7

Let cool completely. Use a hot knife to cut into 9 squares and enjoy!
Let cool completely. Use a hot knife to cut into 9 squares and enjoy! Let cool completely. Use a hot knife to cut into 9 squares and enjoy!

chú ý: nếu có ảnh bạn có thể click để xem phóng to

9 . Super Duper Simple and Healthy Brownie

Super Duper Simple and Healthy Brownie

Super Duper Simple and Healthy Brownie

Khi bạn eat clean nhưng vẫn muốn ăn bánh thật ngon lành thì hãy thử món này nhé 🥰 I am addicted to Chocolate 🍫

Nguyên liệu

2 quả

chuối chín

1 quả

trứng

1 tsp

baking soda

1 cup

peanut butter or almond butter (no sugar)

1/4 cup

cocoa powder

1 xíu

muối

Hướng dẫn nấu nướng

* Bước 1

Đây là các nguyên liệu sẵn có trong tủ của mình. Peanut butter mình dùng của Snapfood 2 loại là loại thường và loại có chocolate. Chocolate có phong Lindt 99% cocoa mua mà không lượng sức mình k ăn được đắng, mang ra triển luôn
Đây là các nguyên liệu sẵn có trong tủ của mình. Peanut butter mình dùng của Snapfood 2 loại là loại thường và loại có chocolate. Chocolate có phong Lindt 99% cocoa mua mà không lượng sức mình k ăn được đắng, mang ra triển luôn

* Bước 2

Làm nóng lò trước ở 160 độ, bạn có thể dùng NCKD hoặc lò nướng

* Bước 3

Bóc 2 quả chuối cho vào bát và dầm nát
Bóc 2 quả chuối cho vào bát và dầm nát Bóc 2 quả chuối cho vào bát và dầm nát

* Bước 4

Trộn tất cả nguyên liệu trên với chuối (trừ hạt điều, chocolate và muối) được hỗn hợp như hình
Trộn tất cả nguyên liệu trên với chuối (trừ hạt điều, chocolate và muối) được hỗn hợp như hình Trộn tất cả nguyên liệu trên với chuối (trừ hạt điều, chocolate và muối) được hỗn hợp như hình

* Bước 5

Trút hỗn hợp đã trộn ra khuôn
Trút hỗn hợp đã trộn ra khuôn

* Bước 6

Hạt điều và chocolate thái vụn. Chocolate thái tuỳ ý vì đằng nào cũng chảy ra thui còn hạt điều mình thái vụn vừa phải để khi ăn có cảm giác crunchy.
Hạt điều và chocolate thái vụn. Chocolate thái tuỳ ý vì đằng nào cũng chảy ra thui còn hạt điều mình thái vụn vừa phải để khi ăn có cảm giác crunchy.

* Bước 7

Rắc chocolate và hạt điều lên mặt hỗn hợp làm topping
Rắc chocolate và hạt điều lên mặt hỗn hợp làm topping

* Bước 8

Cho vào lò nướng ở 150 độ trong 20 phút nha
Cho vào lò nướng ở 150 độ trong 20 phút nha

* Bước 9

Khi bánh được, bạn để nguội hoàn toàn và để tủ lạnh ăn sẽ ngon hơn (mình thích ăn lạnh thôi chứ chén luôn cũng được bạn à)
Khi bánh được, bạn để nguội hoàn toàn và để tủ lạnh ăn sẽ ngon hơn (mình thích ăn lạnh thôi chứ chén luôn cũng được bạn à) Khi bánh được, bạn để nguội hoàn toàn và để tủ lạnh ăn sẽ ngon hơn (mình thích ăn lạnh thôi chứ chén luôn cũng được bạn à)

* Bước 10

Bon appétit 🤎
Bon appétit 🤎 Bon appétit 🤎

chú ý: nếu có ảnh bạn có thể click để xem phóng to

Chia sẻ

Chia sẻ lên facebook

Lời khuyên của các chuyên gia về ăn uống

1. Bữa ăn bao gồm các thực phẩm giàu tinh bột

2. Ăn nhiều rau xanh và trái cây

3. Ăn nhiều cá hơn

4. Cắt giảm chất béo bão hòa và đường

5. Trong chế độ ăn uống, hãy ăn ít muối

6. Tích cực vận động và giữ số cân hợp lý

7. Không để cơ thể thiếu nước

8. Không bỏ bữa sáng

Xem thêm

Bài viết tương tự

Top 9 các món ăn được chế biến từ cocoa powder

Top 9 các món ăn được chế biến từ cocoa powder
Top 9 các món ăn được chế biến từ phile gà

Top 9 các món ăn được chế biến từ phile gà
Top 9 các món ăn được chế biến từ yến mạch rolled oats

Top 9 các món ăn được chế biến từ yến mạch rolled oats
Home
Soup - Cháo Canh Sinh tố - Nước ép Nem - Chả Salad Kem Bánh ngọt Chay Chè Bánh mặn Chưng - hấp Lẩu Nộm - Gỏi Nướng - Quay Kho - Rim Đồ uống Xôi Nước ép Cocktail - Mocktail Pasta - Spaghetti Sinh tố Nước chấm - Sốt Bún - Mì - Phở Nghao - Sò - Ốc Mứt Miến - Hủ tiếu Món chiên Món luộc Rang - Xào Ủ - Lên men Đồ sống Mứt - Kẹo Nước chấm Muối chua - Ngâm chua Snacks Thạch - Rau câu Nấm Nướng Sữa chua Cupcake - Muffin Món cuốn Thủy - Hải sản Cupcake Món rang - xào
🇻🇳 Việt Nam 🇺🇸 USA 🇮🇩 Indonesia

Copyright © 2024 An Ngon Ne