![]() Leave oven at 325° if you’re making the rest of the pie.Ĭrumble half of tea cake into small pieces set aside. Scrape batter into prepared pan and smooth top.īake tea cake until edges begin to pull away from sides of pan, 30–40 minutes. Add flour and salt mix until incorporated. Drizzle in chocolate and beat until combined. Reduce speed to low and add eggs one at a time, beating until incorporated after each addition. Increase speed to medium-high and beat until light and fluffy, about 5 minutes. Reduce mixer speed to low and gradually add sugar. Using an electric mixer on medium-high speed, beat remaining 1/2 cup butter in a large bowl until light and creamy, about 2 minutes. You can also microwave for 1 minute, stir and repeat until melted (it should take about 3 minutes total). ![]() ![]() Heat dark chocolate and milk chocolate in a medium heatproof bowl set over a medium saucepan of barely simmering water (make sure water is not touching the bottom of the bowl), stirring occasionally, until melted and smooth. Place a rack in middle of oven preheat to 325☏. 2 (7.25-ounce) bottles Magic Shell Chocolate Flavored Topping.1/2 cup store-bought caramel sauce, plus more for serving.6 ounces chocolate wafer cookies (about 26).3 ounces milk chocolate wafers, chips or chopped (about ½ cup).3 ounces dark chocolate wafers, chips or chopped(about ½ cup).1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |