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Nitin Mangal
Love to enjoy life and love to let others enjoy me ;)
Love to enjoy life and love to let others enjoy me ;)
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छोटी छोटी बातें दिल में रखने से,
बड़े बड़े रिश्ते कमज़ोर हो जाते हैं..!!

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CHOCOLATE LAYER CAKE WITH WHIPPED CHOCOLATE GANACHE FROSTING #RECIPE


#INGREDIENTS


Cake:
2 cups almond flour
⅔ cup cocoa powder
⅓ cup coconut flour
⅓ cup unflavored whey protein powder
1 tbsp baking powder
1 tbsp instant coffee (optional, helps boost chocolate flavor)
½ tsp salt
½ cup butter, softened
1 cup granulated Swerve Sweetener
4 large eggs, room temperature
1 tsp vanilla extract
1 cup unsweetened almond or cashew milk
Ganache:
7 ounces good quality unsweetened chocolate, chopped
1¾ cups whipping cream
¾ cup confectioner’s Swerve Sweetener
½ tsp vanilla extract




#INSTRUCTIONS



Cake:
Preheat oven to 325F and grease 3 9-inch circular cake pans well. Line with parchment circles and grease the parchment. (8 inches will also work but you need to bake them longer. And if you only have two cake pans, simply hold back ⅓ of the batter and bake it after the first two layers are out of the oven).
In a medium bowl, whisk together the almond flour, cocoa powder, coconut flour, whey protein powder, baking powder, coffee and salt.
In a large bowl, beet butter with Swerve until light and fluffy. Beat in eggs and vanilla extract, then beat in half of the almond flour mixture. Beat in nut milk and then the remaining almond flour mixture until well combined.
Divide the batter evenly among the cake pans and smooth the tops with a knife or offset spatula. Bake about 20 minutes, until the center is firm to the touch. Remove and let cool in pans 15 minutes, then flip out onto a wire rack to cool completely.
Ganache:
Place chopped chocolate in a large bowl (in the bowl of a stand mixer, if you will be using one).
In a medium saucepan over medium heat, combine whipping cream and confectioner’s Swerve. Whisk until Swerve is dissolved and then bring to just a simmer.
Pour over chopped chocolate and let sit about 10 minutes, until chocolate is melted. Whisk to combine. Let cool to room temperature, about 1½ to 2 hours.
Using whisk attachment of stand mixer or beater of hand-held mixer, eat on medium-high for 3 to 5 minutes, until lighter in color and fluffy.
Assemble Cake:
Place one layer of cake on a serving platter or cake stand and spread with about ⅓ of the whipped ganache. Top with another cake layer and another ⅓ of ganache, then the final layer and remaining ganache. Use a spoon or offset spatula to swirl ganache on the top. Let set 30 minutes before serving
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How To Make a French Omelette

Makes 1 omelette
What You Need

Ingredients
2 large eggs
Salt and pepper
2 to 3 tablespoons shredded cheese (optional)
1/4 to 1/2 cup filling, pre-cooked if necessary (optional)
2 teaspoons unsalted butter
Minced parsley, to garnish (optional)

Equipment
Mixing bowl
Whisk
8-inch nonstick skillet
Spatula
Dinner plate
Instructions

Whisk the eggs: Crack both eggs into a mixing bowl. Whisk the eggs until completely combined, and season with salt and pepper. If you're adding cheese or other fillings, make sure they are prepped and nearby.
Warm the skillet and melt the butter: Place an 8-inch skillet over medium-high heat and melt the butter. Tilt the skillet as the butter melts to evenly coat the bottom. When the butter stops sizzling, the pan is heated and ready.
Pour the eggs into the skillet: Pour the whisked eggs into the skillet. Immediately tilt the pan so the eggs coat the entire bottom. The eggs should sizzle on contact; if not, continue cooking, but remember to heat the pan a little longer next time.
Drag and push the eggs to form waves: Use a spatula to gently drag and push the cooked eggs from the edges toward the center of the pan, making space for the uncooked eggs and forming waves in the omelette. Tilt the skillet so that the uncooked eggs flow into the open spaces.
Cook the omelette for 1 to 2 minutes: The omelette will finish cooking in 1 to 2 minutes. When done, the bottom will be set and the edges will look crisp. The top of the omelette should still look fairly wet and uncooked, but there will no longer be any loose, easily flowing liquid egg — the omelette will continue cooking off the heat, so finish when you think the top still seems a bit underdone.
Top with cheese and fillings: If using, sprinkle the cheese and fillings down the center of the omelette.
Fold the omelette: Fold the bottom third of the omelette over the center, and then fold the top third down. Alternatively, fold the omelette in half.
Slide the omelette onto a plate: Gently slide the omelette onto a plate and garnish with parsley. Eat right away while still hot.

Recipe Notes:

8-inch vs. 10-inch skillet: An 8-inch skillet is perfect for making a fluffy, satisfying 2-egg omelette. If your pan is bigger, your omelet will be thinner. Alternatively, add an extra egg or two and split your omelet with a friend!
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#BMW i8.....
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My Photography.................!
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I Love My Photography.................!
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