Here’s the cake batter recipe in half. My batter was a bit textured because I thought it’d be a good idea to preserve my cream cheese in the freezer until I had time to make this… yea.. bad idea. Cream cheese started to separate in the freezer. You know I still used it anyway. lol it was delicious!
Cake Batter🍫
675g cream cheese
55.5g cocoa butter
62.5g butter
64.5g Erythritol
Vanilla extract
128g sour cream
4 small eggs
70 grams cocoa powder
103 grams heavy cream
Stevia & Sucralose
1 Tsp baking powder
1 tsp salt
1/4 Tsp cinnamon
🍫Chocolate
86g Cocoa butter
5 Tbl Cocoa powder
Stevia
1 Tbl Erythritol
🍫Chocolate Mousse
200ml whipping cream
1Tbl butter
1 Tbl Gelatin
30g Cocoa powder
1.5 Tbl sour cream
Stevia to taste
🍫Crust
240g almond flour
50g cocoa powder
94g butter
42g Erythritol
1 sm egg
1/2 Tsp baking powder
1/2 tsp salt
Pinch cinnamon
126g Almonds
🍝Chicken marinade
1 Tbl Apple vinegar
1 tsp salt
1tbl garlic powder
1/2 tsp oregano
1/2 Tsp turmeric
1 Tsp paprika
Pinch black pepper
3 bay leaves
🍝Alfredo sauce
4 cupsHeavy cream
2 cups dry White wine
fresh Thyme
Fresh parsley
Salt
Pepper
1 tb Garlic powder
2 large Onion
6 garlic cloves
Garnish Parmesan & parsley
Lemon wedge
Garlic Knots (fathead dough)
200g Mozzarella
2 Tbl Cream cheese
1 Tsp baking powder
1 tsp Basil
1 tbl garlic powder
1 Tbl Oregano
1 Tsp. Salt
Pinch Pepper
1 Egg
72g Almond flour
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Music Credit
Swoosh- Bonkers Best Club
For Your Attention- Taomito
Baby you Are Really Hurting Me- Aldenmark Nikklasson
The Magician-David Celeste
Small Delights-Million Eyes
Small Mysteries- Leimoti
The Wind is Changing- Howard Harper Barnes
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