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Heaven and Hell Cake Recipe

 Heaven and Hell Cake Recipe Heaven and Hell Cake Recipe A divine combination of angel food cake and devil’s food cake, layered with a luscious peanut butter mousse and finished with a rich ganache. This cake is a true indulgence! Ingredients: For the Angel Food Cake: 1 cup cake flour 1 ½ cups granulated sugar (divided) 12 large egg whites (room temperature) 1 ½ teaspoons cream of tartar ½ teaspoon salt 1 teaspoon vanilla extract For the Devil’s Food Cake: 1 cup all-purpose flour ½ cup unsweetened cocoa powder 1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt ½ cup unsalted butter, softened 1 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract ¾ cup buttermilk For the Peanut Butter Mousse: 1 ½ cups heavy cream ½ cup powdered sugar 1 cup creamy peanut butter ½ teaspoon vanilla extract For the Chocolate Ganache: 1 cup heavy cream 8 oz dark chocolate, chopped Instructions: Step 1...
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White Chocolate Caramel

 White Chocolate Caramel Recipe


White Chocolate Caramel Recipe

White chocolate caramel is a rich and luscious treat, perfect for drizzling over desserts, dipping fruits, or as a filling for candies. Here's how to make a creamy and decadent version:

Ingredients:

  • 1 cup granulated sugar
  • ½ cup heavy cream
  • 3 tablespoons unsalted butter, cut into small pieces
  • ½ teaspoon sea salt (optional, for salted caramel)
  • ½ cup white chocolate, chopped or white chocolate chips
  • 1 teaspoon vanilla extract

Instructions:

1. Prepare Your Ingredients:

  • Measure and prepare all ingredients before starting, as caramel cooks quickly and requires attention.
  • Have a heatproof bowl ready for melting the white chocolate.

2. Make the Caramel:

  • In a heavy-bottomed saucepan, heat the granulated sugar over medium heat.
  • Stir constantly with a heatproof spatula or whisk as the sugar melts and turns a golden amber color.
  • Be careful not to burn the sugar; reduce the heat if it darkens too quickly.

3. Add Butter and Cream:

  • Once the sugar is fully melted and golden, add the butter pieces. Stir until the butter is fully incorporated.
  • Slowly pour in the heavy cream while stirring continuously. The mixture will bubble up, so be cautious.
  • Continue stirring until the caramel is smooth and slightly thickened (about 1-2 minutes). Remove from heat.

4. Melt the White Chocolate:

  • Immediately pour the hot caramel over the chopped white chocolate in the prepared bowl.
  • Let it sit for 1 minute, then stir until the white chocolate is fully melted and the mixture is smooth.

5. Add Vanilla and Salt (Optional):

  • Stir in the vanilla extract for added flavor.
  • If you prefer a salted caramel, mix in the sea salt.

6. Cool and Store:

  • Allow the white chocolate caramel to cool slightly before using.
  • Store in an airtight container in the refrigerator for up to 2 weeks. Reheat gently before serving if it thickens too much.

Serving Suggestions:

  • Drizzle over ice cream, brownies, or pancakes.
  • Use as a filling for cakes, cupcakes, or macarons.
  • Dip apples, pretzels, or strawberries for a sweet and salty treat.

Enjoy your creamy white chocolate caramel!

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