• 9x13 pan I use and recommend this one!

• Food Processor This one from Breville works great!

Ingredients

• 3 cups all-purpose flour 360g, divided 2 1/2 cups for crust and 1/2 cup for filling

• 2/3 cups powdered sugar 66g, for the shortbread, plus more for dusting

• 1/2 tsp salt

• 12 tbsp unsalted butter melted, 170g

• 3 tbsp lemon zest zest of three lemons

• 3 cups sugar 600g

• 8 eggs large, room temperature

• 1 cup lemon juice fresh, 240mL

Instructions

• Heat oven to 350F and line a 9x13 baking dish with parchment paper.

• Whisk together 2 1/2 cups of flour (300g) with the powdered sugar and salt, then pour in the melted butter and mix until combined. You can also do this using a stand mixer with a paddle attachment. If you'd like a dash of vanilla can be added in with the butter at this step.

• Sprinkle the dough into your lined pan and press down into a flat layer. Bake at 350F for about 20 minutes or until a light golden color.

• While the crust is baking add the sugar to a food processor and add the zest of three lemons. Pulse until the zest is fully incorporated and sugar is a light yellow color. If you don't have a processor just mince the zest and mix with the sugar in a bag or bowl.

• Add the sugar and remaining half cup of flour to a large bowl and mix well. You can sift together however and zesty sugar bits will need to get dumped out of the sifter as they might clog things up and not go through.

• Pour in the lemon juice and add the eggs then mix very well until completely combined.

• Pour the filling onto the warm crust then transfer to oven and bake for about 25 minutes, turning halfway through the bake. Remove from oven and allow to cool for an hour before chilling in the refrigerator for two hours.

• Dust with powdered sugar and cut into bars using a clean, sharp, damp knife. Clean and re-wet the knife after each cut.

Notes

• ALWAYS use fresh lemon juice! Lemons are the star ingredient so you don't want to go the from concentrate or a bottle versions.

• Line your baking dish. The parchment paper makes it very easy to remove from the pan but in a pinch you can use foil instead.

• Don't worry if your bars seem not quite done when you pull them from the oven. They will continue to set as they cool. 

• Lemon bars are a great make ahead dessert. Cut then freeze on a baking try. Wrap individually and store in your freezer for up to three months. That and dust with powdered sugar before serving. 

5 egg whites （蛋白)
1/4 tsp salt（盐）
90g (1/3 cup + 1 tbsp) caster sugar

100 flour

100g butter

100g milk

Vanilla extract

100g sugar

150 degrees 60 min

1.    خفق بياض البيض   مع السكر والفانيلا حتى يتحول الى ما يشبه  الكريما
2. 
   
3. خفق صفار البيض لوحده
4. 
   
5. إضافة  الصفار الى البياض والزيت والطحين ويخلط باليد
6. 
   
7. يدهن قالب متوسط بالزبدة
8. 
   
9. يصب نصف الكمية في القالب
10. 
    
11. يضاف ملعقي كاكاو الى باقي الخليط ويخلط باليد
12. 
    
13. يصب في القالب
14. 
    
15. يخبز على 180 درجة لمدة 25  دقيقة او حتى ينضج

 2. نصف كوب عقدة صفرة

 3. ١٥ كوب ماء

 4. ٣.٧٥ أكواب سكر

 5. نصف كيلو طحينة

 6. ١٠٠ غرام صنوبر

 7. نقع الرز لمدة ساعة

 8. سلق الرز لمدة ساعة على الأقل

 9. اضافة الطحينة بعد السكر

 10. تحريك مستمر بين ٣ الى ٣.٥ ساعة

 11. إضافة الصنوبر آخر ٥ دقائق

1.  1 lb / 500g cream cheese , softened (Note 2)
2.  2 tbsp plain flour (all purpose flour)
3. 1 tsp vanilla extract
4. 1/2 cup / 125g sour cream (full fat)
5. 1 1/2 cups (330g) caster sugar (superfine sugar)
6. Zest of 1 lemon
7. 3 eggs , at room temperature

• Preheat oven to 160C/320F (standard) or 140C/295F (fan/convection).
• Get a 20cm/8" springform cake tin. Turn the base UPSIDE DOWN (Note 4), butter lightly and place a square piece of parchment/baking paper on the base. Then clip into the springform pan - excess paper will stick out, see photos in post and video.
• Butter and line the side of the pan.

• Break up biscuits roughly by hand and place in a food processor.
• Blitz until fine crumbs (Note 5). Add butter, briefly blitz until dispersed and it resembles wet sand.
• Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls.
• Use something with a flat base and vertical edges (I used a measuring cup) to press the crumbs up the wall almost to the top of the sides, and flatten the base.

• Use a mixer or beater to beat the cream cheese until smooth - about 30 seconds on medium high,.
• Add flour, beat until just combined (10 sec).
• Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 - 15 sec).
• Add eggs one at a time, beat in between until just combined (10 sec each). Don't over beat, do not want to aerate the batter.
• Pour into prepared crust.
• Bake for 55 minutes. The top should be a very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan.
• Cool the cake in the oven with the door open 20 cm / 8" (Note 6), then refrigerate for 4 hours+ in the pan.
• Remove sides. Use overhang paper to slide cheesecake off the cake pan. Then slide the cheesecake off the paper.
• Top with berries and dust with icing sugar!

• 3 large eggs (150 grams)
• ¾ cup (150 grams) granulated sugar
• ½ cup (112 grams) extra-virgin olive oil
• ½ cup (120 grams) whole milk
• ½ teaspoon (2 grams) vanilla extract
• ¼ teaspoon (1 gram) almond extract
• 1½ cups (188 grams) all-purpose flour
• 1½ teaspoons (7.5 grams) baking powder
• ½ teaspoon (1.5 grams) kosher salt

1. Preheat oven to 350°F (180°C). Spray an 8-inch round cake pan with baking spray with flour; line bottom of pan with parchment paper.
2. In the bowl of a stand mixer fitted with the whisk attachment, beat eggs and sugar at high speed for 30 seconds. Add oil in a slow, steady stream, beating until combined. Add milk, beating until combined. Reduce mixer speed to low. Beat in extracts.
3. In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to egg mixture, beating until combined, stopping to scrape sides of bowl. Pour batter into prepared pan.
4. Bake until a wooden pick inserted in center comes out clean, 30 to 33 minutes. Let cool in pan for 5 minutes. Remove from pan, and let cool completely on a wire rack. Brush with fresh olive oil just before serving. Store at room temperature wrapped loosely in foil or plastic wrap.

1. 7 tbsp unsalted butter 100g
2. 2 large eggs at room temperature
3. 1/2 cup granulated sugar 100g
4. 1 teaspoon lemon zest
5. 1 teaspoon pure vanilla extract
6. 3/4 cup all-purpose flour plus 1 tbsp 100g sifted
7. 1/4 teaspoon baking powder
8. 1 pinch salt

• Melt the butter either in your microwave or in a small pot over medium heat. Browning the butter will add a lovely depth or flavor to the cakes but is of course optional. Once melted or browned pour the butter into a bowl and allow to cool.
• Sift the flour, salt, and baking powder into a bowl then whisk together and set aside.
• Add the eggs and sugar to the bowl or your stand mixer fitted with a whisk attachment or a large bowl if using an electric hand mixer. Beat on high until the mixture is a light yellow color with a thick silky texture, about 8-9 minutes. You'll see the beater leave trails when it's ready. Mix in the vanilla and lemon zest toward the end.
• Fold the dry ingredients into the egg mixture and mix until just combined. You can sift the flour mixture into the eggs while you fold to avoid getting lumps or over-mixing the delicate batter.
• Drizzle the butter into the batter and gently mix until just combined.
• Cover and chill the batter as well as the buttered tins for 1 hour then scoop one tablespoon of batter into each scallop-shaped well. Bake at 350F 8-10 minutes.
• Serve with a light dusting of powdered sugar.

1.  In a large bowl, sift together the flour, sugar, baking powder, and salt.
2. In a medium bowl, whisk together egg yolks, water, oil, and the vanilla extract until pale and frothy, about 30 seconds.
3. Add egg yolk mixture to flour mixture, whisking until well combined.
4. In the mixing bowl of a stand mixer, beat the egg whites and cream of tartar on medium-high speed until stiff peaks form, about 6 minutes. Fold one-fourth of the egg whites into the flour mixture, until just combined. Gently fold in the remaining egg whites.
5. Spoon batter into an ungreased 10-inch tube pan.
6. Run a butter knife gently through the batter to release any potential air pockets. Bake on the lowest rack for 1 hour. Immediately invert the pan onto a wire rack and let the cake cool completely in the pan. When cooled, gently run a knife around the edges of the pan to release the cake. Place the cake on a cake stand and garnish with powdered sugar, if desired.

• STEP 1

• STEP 2

• STEP 3

• STEP 4

• STEP 5

• 1 cup packed brown sugar
  
  
• ½ cup unsalted butter
  
  
• ¼ cup milk
  
  
• 1 teaspoon vanilla extract (Optional)
  
  

Made with a few simple ingredients, these Chocolate Scones come together easily and come out rich and tender every time! Full of flaky layers, everyone will love these scones.

CourseBreakfast

CuisineAmerican

Prep Time20minutes minutes

Cook Time10minutes minutes

Rest Time25minutes minutes

Total Time55minutes minutes

Servings8 scones

Calories475kcal

AuthorJohn Kanell

Equipment

• Baking Sheet

• Parchment paper

• Large mixing bowl

• Small mixing bowl

Ingredients

• 2¼ cups all-purpose flour (270g)

• ½ cup unsweetened cocoa powder (50g)

• ¼ cup granulated sugar (50g)

• 2½ teaspoons baking powder

• ¼ teaspoon salt

• ½ cup cold unsalted butter cubed (113g)

• ⅓ cup semi-sweet chocolate chips (60g)

• 1 1/4 cups heavy whipping cream divided (315ml)

For the Chocolate Glaze:

• 1 cup powdered sugar (120g)

• 2 tablespoons unsweetened cocoa powder

• 2 tablespoons whole milk

• ½ teaspoon vanilla extract

Instructions

• Preheat the oven to 400F. Line a baking sheet with parchment paper.

• In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, and salt. Add the butter and toss to coat in flour. Using a pastry cutter or by pressing the pieces between your fingers, work in the cold butter until the pieces are pea-sized. Toss in the chocolate chips.

• Slowly stir the heavy whipping cream into the flour mixture using a fork until a shaggy dough forms. Turn out the dough onto a lightly floured surface and press into a ¾-inch thick square. Cut the dough in half. Stack each half and press down. Repeat the cutting and stacking again, then shape the dough into a 7-inch disc. Cut the disc into 8 equal triangles and place on the prepared baking sheet about 2 inches apart. Refrigerate for 15 minutes.

• Bake for 10 to 12 minutes or until puffed and tops appear dry, rotating the baking sheet halfway through baking. Let cool completely.

For the Glaze:

• In a medium bowl, whisk together the confectioners’ sugar, cocoa powder, milk, and vanilla until smooth. Drizzle the cooled scones with the chocolate glaze. Let the glaze set up for about 20 minutes for serving. Scones can be stored in an airtight container for up to 4 days.

Notes

• Make sure to measure the flour correctly. If you add too much flour, the dough will become dry, and the scones will be crumbly. The best way to measure flour is with a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.

• Press straight down when you cut the scone dough, being careful not to twist or saw the dough. Doing so seals the edge and prevents the scones from rising properly.

• Careful not to overwork the dough, as you don’t want gluten to form! The more you knead the dough, the more gluten will form, leading to chewy scones.

• If your kitchen is warm and you’re worried about the butter melting as you work it into the flour mixture, you can freeze and grate it. This helps the butter stay solid until the scones go into the oven for the best flaky interior.

• While refrigerating for 15 minutes seems like a small step, do not skip it! Placing the dough in the fridge gives the gluten in the dough a chance to relax and the butter to firm up. Cold dough will also help keep the scones from over-spreading as they bake.

Nutrition

Calories: 475kcal | Carbohydrates: 57g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 65mg | Sodium: 219mg | Potassium: 219mg | Fiber: 4g | Sugar: 25g | Vitamin A: 802IU | Vitamin C: 0.2mg | Calcium: 120mg | Iron: 3mg

1) Quick diagnosis of your inputs (why this recipe works)

• 8-inch round, dark metal pan → absorbs heat aggressively
  → lower temp + insulating collar to avoid dry edges and domed center.

• Convection/fan oven → faster heat transfer
  → reduce temperature and watch doneness early.

• Natural cocoa → acidic
  → pairs perfectly with baking powder + yogurt for lift and clean chocolate flavor.

• Milk + yogurt available → ideal
  → milk for fluid batter, yogurt for tenderness and structure.

• Stand mixer → controlled creaming
  → tighter crumb, better rise, less risk of tunneling.

• Sweetness level 3 → balanced
  → chocolate is deep, vanilla is aromatic, not sugary.

2) Ingredients (grams + optional cups)

Base vanilla batter

IngredientGramsCups (approx)

1-Unsalted butter, soft (18–20°C)170 g¾ cup

2-Granulated sugar170 g¾ cup + 2 tbsp

3-Eggs, room temp3 large (≈150 g)—

4-Vanilla extract (alcohol-free)2 tsp2 tsp

5-Plain yogurt (full-fat)120 g½ cup

6-Whole milk60 g¼ cup

7-All-purpose flour240 g2 cups

8-Baking powder8 g2 tsp

9-Fine salt4 g¾ tsp

Chocolate portion (taken from vanilla batter)

IngredientGrams

1-Natural cocoa powder18 g (3 tbsp)

2-Hot milk (not boiling)30 g (2 tbsp)

3-Extra sugar (for balance)10 g (2 tsp)

3-Step-by-step method (exact cues & timing)

Prep (5 minutes)

1. Oven: 160°C convection (NOT 170).

2. Grease pan, line bottom with parchment.

3. Wrap pan with a damp baking strip or foil + paper towel (critical).

4. Bring eggs, butter, yogurt to room temperature.

Creaming (structure & rise)

5. In stand mixer with paddle, beat butter + sugar on medium (speed 4)
   → 3 minutes

   • Visual cue: pale, fluffy, sugar mostly dissolved

   • If grainy or greasy → butter too warm (pause + cool)

Eggs (emulsion control)

6. Add eggs one at a time, 20 seconds each, speed 3

   • Scrape bowl after egg #2

   • Batter should stay smooth, not curdled

7. Beat in vanilla, 10 seconds, low speed

Dry + wet alternation (crumb protection)

8. Whisk flour + baking powder + salt separately

9. On LOW speed, add:

   • ⅓ dry

   • ½ yogurt

   • ⅓ dry

   • milk

   • final ⅓ dry

10. Mix only until flour disappears

    • Total mixing after flour: ≤30 seconds

    • Batter should fall in thick ribbons

Chocolate batter (clean flavor, no mud)

11. Remove about ⅓ of batter (≈350 g) to a separate bowl

12. Whisk cocoa + hot milk into a smooth paste

13. Stir cocoa paste + extra sugar into reserved batter

    • Texture should match vanilla batter (adjust with 1 tsp milk if needed)

4) Marbling mini-guide (clean, bold swirls)

Assembly (layered method = best contrast)

1. Spoon ½ vanilla batter into pan

2. Add all chocolate batter in 4–5 dollops

3. Cover with remaining vanilla batter

Swirl patterns (choose ONE)

Pattern A: Figure-8 (classic, elegant)

• Use a butter knife

• Insert to bottom, draw 2 slow figure-8s only

• Stop when streaks are distinct, not blended

Pattern B: Radial drag (bold bakery look)

• Drag knife from center outward 6 times

• Rotate pan slightly between drags

⚠️ Golden rule:
If you think “one more swirl,” stop.

5) Bake + cool + storage

Baking

• Bake at 160°C convection for 45–55 minutes

• Start checking at 42 minutes

Doneness signals

• Visual: domed center, edges pulling slightly

• Touch: top springs back slowly

• Toothpick: moist crumbs OK, no wet batter

• Internal temp: 98–99°C (ideal)

Cooling

1. Cool in pan 15 minutes

2. Turn out, peel parchment

3. Cool fully on rack before slicing (structure sets)

Storage

• Wrapped airtight:

  • Room temp: 2 days

  • Fridge: 5 days (bring to room temp before eating)

• Freezes beautifully (whole or sliced)

6) SUCCESS CHECKLIST — top 10 factors

1. Butter properly soft, not greasy

2. Full 3-minute creaming

3. Eggs added slowly

4. Low speed after flour

5. Batter textures matched before marbling

6. Limited knife passes (≤2 figure-8s)

7. Lower temp for dark pan

8. Pan insulation used

9. Don’t overbake — trust temp & feel

10. Cool fully before cutting

7) Troubleshooting (fast diagnosis)

Dry cake
→ Overbaked OR pan too hot
→ Next time: pull 3–5 min earlier, insulate pan better

Dense streaks / tunneling
→ Overmixing after flour
→ Next time: stop mixer sooner, finish by hand

Sinking center
→ Underbaked or excess swirl disturbance
→ Check internal temp, swirl less

Big crack
→ Oven too hot
→ Reduce to 155°C convection

Muddy swirl
→ Over-swirled or batters mismatched
→ Fewer passes, equal viscosity

Uneven bake
→ Pan too dark, rack too high
→ Lower rack, insulate sides

22–24 cm (9–10 inch) bundt / tube pan

Large baking tray (for water bath)

Aluminum foil

🟤 1️⃣ Caramel Layer

Ingredients

Sugar: 100 g (3.5 oz)

Water: ½ cup (120 ml / 4 fl oz)

Method

Heat sugar on medium heat.

Do not stir; swirl gently if needed.

Cook until deep amber. Add water.

Immediately pour into the bundt pan and coat the base.

Set aside to harden.

🍮 2️⃣ Custard / Flan Mixture (Poured FIRST)

Ingredients

Eggs: 4

Milk: 300 ml (10 fl oz)

Condensed milk: 400 g (14.1 oz)

Vanilla essence: 1 teaspoon

Method

Whisk eggs gently.

Add milk, condensed milk, and vanilla.

Whisk until smooth without creating foam.

Pour over the hardened caramel.

🍫 3️⃣ Chocolate Cake Batter (Poured ON TOP)

Ingredients

Wet

Eggs: 2

Milk: 160 ml (5.4 fl oz)

Vegetable oil: 6 tablespoons

Sugar: 75 g (2.6 oz)

Dry

Cocoa powder: 6 tablespoons

Wheat flour: 250 g (8.8 oz)

Baking powder: 1 tablespoon

Method

Whisk eggs, milk, oil, and sugar.

Add cocoa powder and mix well.

Add flour and baking powder; whisk until smooth.

Slowly pour the batter over the custard.

Do not stir.

💧 4️⃣ Water Bath (Bain-Marie) — Correct Use of Vinegar

Ingredients for the tray

Hot water (enough to reach halfway up the pan)

Vinegar: 1 tablespoon

Method

Place the filled cake pan into a larger baking tray.

Pour hot water into the tray until it reaches halfway up the pan.

Add 1 tablespoon vinegar to the hot water.

This helps prevent mineral residue and promotes even heat.

Cover the cake pan tightly with aluminum foil.

🔥 5️⃣ Baking

Temperature: 356°F (180°C)

Time: 90 minutes

❄️ 6️⃣ Cooling & Unmolding

Remove from oven and water bath.

Cool completely at room temperature.

Refrigerate at least 2 hours (overnight preferred).

Loosen edges with a knife.

Invert onto a serving plate.

✨ Final result:

Caramel on top

Flan layer in the middle

Chocolate cake at the bottom

🧠 Key Insight (Why this works)

Density + moisture differences cause the layers to swap during baking

Vinegar in the water bath improves heat stability (not flavor)

Foil protects the custard from direct heat

🔁 Convection Oven Adjustment (Quick Reference)

If you’re using a convection oven instead of a conventional one:

Temperature: 165°C (330°F)

(≈15°C lower than standard oven)

Time: 80–85 minutes

Water bath: Required (hot water + 1 tbsp vinegar in the tray)

Foil: Keep the pan fully covered for the entire bake

• ٤ بيضات

• ٦ ملاعق كبيرة حليب بودرة

• ١ كوب زيت

• ١ كوب سكر

• ١ ملعقة كبيرة فانيليا

• ٢ كوب دقيق (دقيق الكويت)

• ١ ملعقة كبيرة بيكنج باودر

• ١ ملعقة كبيرة حبة سوداء

• ١ ملعقة كبيرة شمر

• سمسم للوجه

طريقة التحضير

1. يُخلط البيض مع الحليب البودرة والزيت والسكر والفانيليا باستخدام خلاط الكيك حتى يتجانس الخليط.

2. يُضاف الدقيق والبيكنج باودر والحبة السوداء والشمر، ثم يُخلط جيدًا حتى تتكون عجينة متماسكة.

3. يُسكب الخليط في صينية مدهونة أو مبطنة، ويُرش الوجه بالسمسم.

4. تُخبز الشابورة حتى تتحمر من الأعلى والأسفل.

5. بعد النضج، تُقطع شرائح وتُحمّر مرة أخرى من الجهتين حتى تصبح مقرمشة.

6. تُقدّم وبالعافية.

​Ingredients (24 Servings)

​

For the Cake:

• ​Biscuits (Digestive/Tea biscuits): 35 oz (1 kg)

• ​Roasted Nuts (Walnuts, hazelnuts, or almonds): 2 cups (300g) — Optional

• ​Granulated Sugar: 1½ cups (300g)

• ​Unsalted Butter: 1⅓ cups (300g)

• ​Unsweetened Cocoa Powder: 1 cup (100g)

• ​Water or Brewed Coffee: 2 cups (480ml)

​

For the Ganache:

• ​Dark Chocolate (chopped): 8.5 oz (240g)

• ​Heavy Cream: 1 cup (240ml)

​

Recommended Pan Size

​

​Preferred: One 9x13 inch (23x33 cm) rectangular baking dish. This is the perfect size for a double batch and allows you to cut the cake into 24 neat squares (a 4x6 grid).

​Alternative: Two 9-inch (23cm) round springform pans.

​

Instructions

• ​Prep: Break the 1 kg of biscuits into small pieces and chop the nuts. Place them in your largest mixing bowl.

• ​Syrup: In a large pot, combine the sugar, butter, cocoa, and water/coffee. Bring to a boil, then simmer for 5–6 minutes until glossy.

• ​Mix: Pour the hot syrup over the biscuits. Stir thoroughly until every piece is chocolatey.

• ​Press: Line your 9x13 dish with parchment paper (leave an overhang on the sides to lift it out later). Press the mixture firmly into the pan.

• ​Ganache: Melt the 240g of chocolate with the 240ml of hot cream. Stir until smooth and pour over the cake.

• ​Set: Refrigerate for at least 4 hours (overnight is better).

• ​Serve: Lift the cake out using the parchment paper and cut into 24 pieces.

Ingredients

• 396 g / 14 oz sweetened shredded coconut

• 160 ml / ⅔ cup sweetened condensed milk

• 1 tsp vanilla extract

• ½ tsp salt

• 2 large egg whites, room temperature

• 170 g / 6 oz semi-sweet chocolate chips or chopped chocolate

Steps

1. Preheat oven to 325°F / 163°C. Line two baking trays with parchment paper.

2. Mix the coconut base: In a large bowl, combine shredded coconut, condensed milk, vanilla, and salt.

3. Whip the egg whites: In a separate clean bowl, beat the egg whites until they form stiff peaks. This helps the macaroons become lighter and chewy.

4. Fold gently: Add the whipped egg whites into the coconut mixture. Fold carefully so you do not lose too much air.

5. Shape: Use a small cookie scoop or spoon to place mounds on the trays, leaving a little space between them.

6. Bake: Bake one tray at a time for 20–25 minutes, until the tops and bottom edges are golden.

7. Cool completely on the tray before dipping.

8. Melt chocolate: Microwave the chocolate in short 30-second intervals, stirring each time, until smooth.

9. Dip: Dip the bottom of each macaroon in melted chocolate. Place back on parchment until the chocolate sets.

Small tips

Use sweetened shredded coconut, not dry desiccated coconut, for a softer chewy texture. Do not overbake, or they will become dry. Store in an airtight container at room temperature for up to one week.

المكونات

لصوص الشوكولاتة والقهوة:

·        4 أكواب حليب

·        4 ملاعق كبيرة نشا

·        3 ملاعق كبيرة كاكاو

·        1 ملعقة كبيرة نسكافيه أو قهوة سريعة الذوبان

·        1 كوب سكر، ويمكن تقليله أو زيادته حسب الرغبة

·        رشة ملح

·        قليل من الفانيليا

·        2 ملعقة كبيرة زيت، ويمكن استبداله بالزبدة

لتسقية البسكويت:

·        1 كوب حليب

·        1 ملعقة كبيرة سكر

·        1 ملعقة كبيرة نسكافيه أو قهوة سريعة الذوبان

للطبقات والتزيين:

·        بسكويت شاي عادي أو أي نوع بسكويت متوفر

·        نصف كوب كريمة

·        نصف كوب شوكولاتة

·        كاكاو للرش على الوجه، اختياري

طريقة التحضير

1.     في قدر بارد، اخلطي الحليب مع النشا والكاكاو والنسكافيه والسكر ورشة الملح والفانيليا.

2.     قلّبي المكونات جيدًا وهي باردة حتى يذوب النشا والكاكاو تمامًا.

3.     ارفعي القدر على النار مع التقليب المستمر حتى يبدأ الخليط في التسخين.

4.     أضيفي الزيت أو الزبدة، واستمري في التقليب حتى يصبح القوام سميكًا وكريميًا.

5.     اتركي صوص الشوكولاتة والقهوة يهدأ ويبرد قليلًا.

6.     اخلطي كوب الحليب مع السكر والنسكافيه لتجهيز خليط تسقية البسكويت.

7.     اغمسي قطع البسكويت في خليط الحليب والنسكافيه، ثم رصّيها في الصينية.

8.     ضعي طبقة من صوص الشوكولاتة فوق البسكويت.

9.     كرري الطبقات: بسكويت ثم صوص، حتى تنتهي الكمية.

10. ضعي باقي الصوص على وجه الصينية، ثم أدخليها الثلاجة قليلًا أثناء تحضير الجناش.

11. سخّني الكريمة، ثم اسكبيها فوق الشوكولاتة واتركيهما دقيقتين.

12. قلّبي حتى تذوب الشوكولاتة تمامًا ويصبح الجناش ناعمًا.

13. اسكبي الجناش على وجه الكيكة.

14. اتركي الكيكة في الثلاجة حوالي ساعتين حتى تتماسك.

15. قبل التقديم، رشي القليل من الكاكاو على الوجه أو زينيها حسب الرغبة