Decadent Chocolate Cake Recipe Ganache

DECADENT CHOCOLATE CAKE

CHOCOLATE GANACHE CAKE

• 8oz plain flour
• 12½oz caster sugar
• 3oz Cocoa Powder
• 1½ tsp baking powder
• 1½ tsp bicarbonate of soda
• 2 free-large Eggs
• 1 cup Milk
• ½ fl oz vegetable oil
• 2 tsp vanilla extract
• 250ml/9fl oz boiling water

For the chocolate ganache

• 7oz plain chocolate
• 7fl oz heavy cream

1. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins.

2. For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.

3. Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)

4. Divide the cake batter between the sandwich tins and bake in the oven for 25–35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.

5. Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.

6. For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1–2 hours, or until thick enough to spread over the cake.

7. To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.

8. Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake.

9. Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife.

"TASTE So GOOD" !!!

It's DECADENT !!!!

Note : Don't worry, you don't have to make the Cake Super Fancy like the one on the top of this page. We just wanted to show it to you. This one just above, is perfectly fine, and every bit as tasty as the fancy one. Follow the recipe, make it. share with friends and family, and "Enjoy" !!!

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Philly Cheesesteak Sandwich Recipe Philadelphia PA

 

PHILLY CHEESESTEAK

With PROVOLONE

MAKE at HOME !!!

PHILLY CHEESESTEAK - RECIPE

Ingredients

• 1 pound
  Ribeye Steak (trimmed and thinly sliced)
• ½ teaspoon
  Sea Salt (or to taste)
• ½ teaspoon
  Black Pepper (or to taste)
• 1
  Sweet Onion (large, diced)
• 8 slices
  Provolone Cheese (mild, not aged provolone)
• 4
  Hoagie Rolls (sliced 3/4 through)
• 2 tablespoons
  Unsalted Butter (softened)
• 1
  Garlic Clove (pressed)
• 4-tablespoon
  Mayonnaise (or to taste)

CHEESE STEAK

INGREDIENTS

Directions

• Take hoagie rolls, split them lengthwise.
• Take a working bowl, add butter and garlic to it and mix. Spread the mix in the rolls.
• Set an air fryer basket in an instant pot. Place rolls in it. Close the lid and bake at 400F for 3 minutes.
• Dish out the rolls and set them aside.
• Now, add melted butter, diced onions to a clean Instant Pot. Saute at high for 5 minutes. Stir it a bit.
• Add ribeye steak, salt, black pepper, and chili flakes to it. Keep stirring until meat changes its color.
• Finally, add the shredded provolone cheese to it. Mix it up and wait until the cheese melts.
• Dish out the cheesy steaks, divide them over baked buns, and serve it with the dip you love!

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A BRIEF HISTORY of The PHILLY CHEESE STEAK

The story of the Philly cheesesteak begins in the heart of Philadelphia, Pennsylvania, in the early 20th century. Legend has it that Pat Olivieri, a hot dog vendor, decided to try something new by grilling some thinly sliced beef on his grill for his own lunch. The aroma wafted through the air, enticing passersby with its irresistible sizzle. A taxi driver, drawn by the aroma, asked Pat to make him a sandwich with the mouthwatering meat. And just like that, the Philly cheesesteak was born. Sort of. The original sandwich made by Pat only had chopped beef and onions, no cheese.

As the popularity of this delectable creation spread, Pat Olivieri’s humble hot dog stand transformed into a bustling destination for locals and tourists alike. With each satisfied customer, the fame of the Philly cheesesteak grew, solidifying its status as a true culinary icon.

While sauteed onions have long been the traditional topping, the inclusion of peppers became popular as a customization among the newer vendors and restaurants offering the sandwich, adding a bit of Italian flair.

When you’re considering the true moment of the philly cheesesteak origin, you need to look at when someone added the cheese. The cheese wasn’t added until the 1940s when restaurant manager, “Cocky Joe” Lorenza at Pat’s King of Steaks added some provolone to the mix.

The key to an authentic Philly cheesesteak lies in the meat. Traditionally, thinly sliced rib-eye steak is used, known for its tender texture and rich flavor. The steak is cooked on a hot griddle, sizzling to perfection. The result is a juicy, flavorful filling that becomes the star of the sandwich. Today, the Philly cheesesteak meat can be found in various cuts and even chicken or vegetarian options, but the original recipe still holds a special place in the hearts of cheesesteak connoisseurs.

The ORIGINAL !!!

PAT'S KING of STEAKS

The ORIGINAL PHILLY CHEESESTEAK

Created by Pat Oliveri in 1933

GINO'S STEAKS

Down The Block from PAT'S

GINO'S STEAKS is One of PHILLY'S BEST

WHAT is a CHEESESTEAK

Meat

The meat traditionally used is thinly sliced Rib-Eye or top round, although other cuts of beef are also used. On a lightly oiled griddle at medium temperature, the steak slices are quickly browned and then scrambled into smaller pieces with a flat spatula. Slices of cheese are then placed over the meat, letting it melt, and then the roll is placed on top of the cheese. The mixture is then scooped up with a spatula and pressed into the roll, which is then cut in half.

Bread

In Philadelphia, cheesesteaks are invariably served on hoagie rolls. Among several brands, perhaps the most famous are Amoroso rolls; these rolls are long, soft, and slightly salted. One source writes that "a proper cheesesteak consists of provolone or Cheez Whiz slathered on an Amoroso roll and stuffed with thinly shaved grilled meat,"  while a reader's letter to an Indianapolis magazine, lamenting the unavailability of good cheesesteaks, wrote that "the mention of the Amoroso roll brought tears to my eyes."  After commenting on the debates over types of cheese and "chopped steak or sliced", Risk and Insurance magazine declared, "The only thing nearly everybody can agree on is that it all has to be piled onto a fresh, locally baked Amoroso roll.

Cheese

American cheese, provolone, and Cheez Whiz are the most commonly used cheeses or cheese products put on to the Philly cheesesteak.

White American cheese, along with provolone cheese, are the favorites due to their mild flavor and medium consistency. Some establishments melt the American cheese to achieve the creamy consistency, while others place slices over the meat, letting them melt slightly under the heat. Philadelphia Inquirer restaurant critic Craig LaBan says, "Provolone is for aficionados, extra-sharp for the most discriminating among them," although LaBan was at the time new to the Philadelphia area, and sharp provolone is rarely found in cheesesteak shops, while mild provolone is common. Geno's owner, Joey Vento, said, "We always recommend the Provolone. That's the real cheese."

Cheez Whiz, first marketed in 1952, was not yet available for the original 1930 version, but has spread in popularity. A 1986 New York Times article called Cheez Whiz "the sine qua non of cheesesteak connoisseurs." In a 1985 interview, Pat Olivieri's nephew Frank Olivieri said that he uses "the processed cheese spread familiar to millions of parents who prize speed and ease in fixing the children's lunch for the same reason, because it is fast." Cheez Whiz is "overwhelmingly the favorite" at Pat's, outselling runner-up American by a ratio of eight or ten to one, while Geno's claims to go through eight to ten cases of Cheez Whiz a day. 

PAT'S KING of STEAKS

The PHILLY CHEESESTEAK was INVENTED HERE

by PAT OLIVERI - 1933

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MAKING MEATBALLS at RAO'S

FRANK PELLIGRINO Jr. Shows JIMMY FALLON

MAKING MEATBALLS at RAO'S

Recipe

MAKING MEATBALLS

"RALPH'S"

South Philly

GIANNI MAKES SUNDAY GRAVY

With MEATBALLS 

SUNDAY GRAVY with MEATBALLS

alla GIANNI

Of NORTH BEACH

San FRANCISCO

Inside RAOS'S

MAKING MEATBALLS at RAO'S

Recipe

Steve Martorano - The Meatball King of America

 

STEVE MARTORANO

MAKING MEATBALLS

At MARTORANO'S

Ft LAUNDERDALE, FLORIDA

STEVE MARTORANO

At MARTORANO'S PRIME

TALKINF FOOD & the ITALIAN-AMERICAN LIFE

In SOUTH PHILLY

MEATBALLS

by STEVE MARTORANO

"The MEATBALL KING of AMERICA"

STEVE MARTORANO

"It AIN'T SAUCE ! It's GRAVY" !!!

"Yo CUZ" !!!

Steve Martorano

DON'T GET MAD STEVE

But SOME PEOPLE CALL IT SAUCE

SUNDAY SAUCE

SOME CALL IT GRAVY

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ELIVS BBQ SAUCE

RECIPE 

Ingredients : 

1/2 cup Vinegar

Juice from half a Lemon

1 Tablespoon Dry Mustard

1 Tablespoon Chili Powder

1 - 28 ounce can Tomato Puree

2 cups Tomato KETCHUP

2 tablespoons Brown Sugar

3 tablespoons Honey

1 tablespoon Soy Sauce

tablespoon Pickleing Spice (optional)

1 tablespoon groudn Black Pepper

1 tablespoon Salt

1 tablespoon Tabasco or your favorite Hot Sauce

Mix everything together in a pot and cook on low heat for 30 minutes.

Slather on Chicken or Ribs and cook for an Elvis Barbecue Feast.

Recipe Sicilian Rice Balls Arancini

 

GIOVANNA MAKES ARANCINI

SICILIAN RICE BALLS

NONNA BELLINO'S COOKBOOK

RECIPES FROM MY SICILIAN NONNA

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RECIPE :

Rice Mixture:

2 cups Italian Arborio rice, or American Carolina rice, or Japanese rice, cooked and drained

2 eggs

1 cup grated Caciocavallo or Pecorino-Romano cheese 

 

Fillings:

1 cup ragú or meat sauce

1/2 of a  10 oz package frozen tiny peas, thawed

1 lb fresh ricotta cheese

8 oz mozzarella cheese, cut into small cubes

 

Assembly:

1 cup flour

1 cup water

2 cups unflavored bread crumbs

3 cups canola, vegetable or olive oil for deep frying

Marinara Sauce Recipe

 

A POT of MARINARA SAUCE

"READY to GO" !!!

SPAGHETTI - LASAGNA - MEATBALLS - WHATEVER ?

MARINARA SAUCE

"HOW to MAKE IT" 

RECIPE

INGREDIENTS :

• 1/2 cup evoo⠀⁠

• 2 cups yellow onion, minced⠀⁠

• 4 Tbsp garlic, minced⠀⁠

• 1 cup basil, chiffonaded⠀⁠

• 1/2 cup flat leaf parsley, chopped (optional)⠀⁠

• ¼ tsp pepperoncino⠀⁠

• 4 - 28oz cans high quality tomato puree or whole tomatoes, crushed by hand⠀⁠

• 1/2 can water⠀⁠

• 1 ½ tsp salt (or to taste)⠀⁠

• ½ tsp black pepper⠀⁠

• 1 ½ Tbsp dried oregano ⠀⁠

• big handful fresh basil, whole or torn by hands⠀⁠

⠀⁠

⠀⁠

• In a heavy-bottomed saucepan, heat the olive oil and the onions together on medium-high heat and sauté until the onions are soft and beginning to brown slightly.⠀

⁠

• Add the garlic and continue to sauté until the garlic is soft.⠀⁠

• Add the next 3 ingredients and sauté for 2 minutes, to release the flavors of the herbs, while stirring.

⠀⁠

• Add the next 5 ingredients and bring to a light boil, then immediately reduce heat to a low simmer. Simmer for about 45-60 minutes. Adjust seasoning if necessary.⠀⁠

• Remove from heat and stir in the second amount of basil and the marinara is ready to go!

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