2 tbsp whipped cream cheese
1/2 c flour + 1/2 c coconut flour
the back story
We have See’s Candies factory probably 2 buildings away from our gym.
and each time post workout, that wafting smell of chocolate is torturing me and the hubby.
So I baked my own lesser sugar using half a cup of coconut flour, plus, I was really really happy to see that the product is made from my native Philippines, where fresh coconut are sold on the street, for less than 50 cents a pop, unbelievable!
Its chillin now in the fridge. This is the parents cake. Why buy when I can bake and regulate the sugar?
2 1/2 cups all purpose flour
1/2 c hersheys unsweetened cocoa
1/2 cup sugar
1 whole butter
1 1/2 cup hot water with milk and coffee
All purpose cream and 1 block of bittersweet chocolate
Simmer the cream in low heat and mix with the chocolate. Set aside and let it cool.
Assemble the cake.
Sift the dry ingredients
Cream the butter sugar and eggs. Mix well with electric mixer.
Add half the dry and warm coffee milk cream to wake up the batter.
Put in a springform pan and bake!
Why I always opt for making my own?
For obvious reasons that its hella cheaper, I am also assured that I control the sugar and I can use the finest ingredients.
Notes next time:
Jus use 1 box of cream and use real hersheys chocolate.