ALMOST-FAMOUS CHOCOLATE MOUSSE CAKE
LongHorn Steakhouse is known for its cowboy-size portions, but fans of the chain somehow manage to save room for the Chocolate Stampede: a dark cocoa cake covered with two kinds of chocolate mousse, dark chocolate ganache, whipped cream, ice cream and fudge sauce. LongHorn created the dish 10 years ago to remedy a lack of chocolate on the menu, and now the place sells more than a million a year. Execs won't ever sell you the recipe, though - so Food Network Kitchens created one that's just as rich as the real deal.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 12 servings
Number Of Ingredients 16
Steps:
- Make the cake: Prepare the cake mix as the label directs for a 9-by-13-inch cake. Bake; cool slightly in the pan, then invert onto a rack to cool completely.
- Clean out the cake pan and line it with plastic wrap. Cut the cake in half lengthwise, then in thirds crosswise to make 6 rectangles. Using a serrated knife, slice each rectangle in half to make two layers. Arrange half of the pieces snugly in the cake pan. Crumble the remaining pieces and press tightly into 6 small balls; arrange 1 cake ball in the center of each cake rectangle in the pan.
- Make the mousse: Heat the chocolate, butter, coffee and 1/4 cup water in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring, until melted. Remove the bowl from the pan; stir until cool. Reserve the simmering water. Fill a large bowl with ice water.
- Whisk the egg yolks, 1 1/2 cups sugar and 2 tablespoons water in a separate large heatproof bowl. Set the bowl over the saucepan of simmering water and whisk until pale yellow, 6 to 8 minutes. Add the chocolate-coffee mixture and the vanilla and whisk until combined, about 2 minutes. Remove the bowl from the pan and set in the bowl of ice water; whisk until slightly cool but not thick, about 4 minutes.
- Beat the egg whites and salt in a bowl with a mixer until foamy. Add 2 tablespoons sugar and beat until almost stiff; gently fold into the chocolate-yolk mixture to make a dark chocolate mousse. Spread 5 cups over the cake and cake balls. Freeze until firm on top, about 30 minutes.
- Beat the heavy cream and the remaining 4 tablespoons sugar until soft peaks form; fold into the remaining mousse. Remove the cake from the freezer; spread with the light chocolate mousse, cover with plastic wrap and freeze until firm, at least 6 hours or overnight.
- Make the chocolate shell: Stir the chocolate, heavy cream and 4 tablespoons corn syrup in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until melted. A spoonful at a time, spread half of the shell mixture over the frozen mousse. Return to the freezer.
- Make the chocolate sauce: Add the remaining 1 tablespoon corn syrup and the butter to the remaining chocolate shell mixture. Microwave 30 seconds, then stir until glossy.
- To serve the cake, beat the heavy cream with a mixer until foamy. Add the sugar and beat until soft peaks form. Remove the cake from the freezer; invert onto a baking sheet and unmold, then invert again onto a platter, chocolate shell-side up.
- Cut the cake in half lengthwise using a warm knife, then cut into thirds crosswise to make 6 rectangles; cut each rectangle in half diagonally to make 2 triangles. Top each triangle with whipped cream, ice cream and the prepared chocolate sauce.
CHOCOLATE MOUSSE CAKE V
A rich chocolate mousse is prepared with high quality chocolate and fresh eggs. Two thirds of the mousse is baked, and the rest is used as topping. Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Important: be sure to use only fresh eggs for this recipe.
Provided by Anne
Categories Desserts Cakes Holiday Cake Recipes
Time 1h25m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Butter a 9 inch springform pan, and line bottom with parchment paper.
- In the top of a double boiler, heat chocolate and unsalted butter, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
- In a large bowl, beat egg yolks and 1/4 cup sugar until thick and lemon-colored. Fold into chocolate mixture; set aside. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1/8 cup sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the chocolate mixture, then quickly fold in remaining whites until no streaks remain. Pour 2/3 of mixture into prepared pan.
- Bake in the preheated oven for 40 minutes, or until filling is just firm in the center. Allow to cool, then remove from pan and refrigerate 1 hour.
- In a medium bowl, whip cream to soft peaks and fold into remaining chocolate mixture. Cover and refrigerate.
- Spread remaining mousse over cooled cake and dust with cocoa.
Nutrition Facts : Calories 269.5 calories, Carbohydrate 18.5 g, Cholesterol 183.9 mg, Fat 19 g, Fiber 1.8 g, Protein 6.7 g, SaturatedFat 10.9 g, Sodium 56 mg, Sugar 14.8 g
RICH RASPBERRY CHOCOLATE MOUSSE CAKE
With a crunchy biscuit base and rich mousse topping, this make-ahead, no-cook celebration pudding is easy as pie
Provided by Caroline Hire - Food writer
Categories Dessert
Time 30m
Number Of Ingredients 9
Steps:
- For the base, melt the chocolate with the butter and golden syrup in a bowl over barely simmer watering or on a low heat in the microwave.
- Put the biscuits in a bag and crush with a rolling pin until they reach a crumb consistency. Combine the two and spread over the base of a 23cm springform tin. Refrigerate for about an hour to set.
- For the mousse, melt the remaining plain chocolate and the milk chocolate together in the same way and allow to cool until lukewarm. Using an electric beater, whisk the eggs whites in one bowl to stiff peaks. Softly whip the whipping cream in another bowl until thickened but not as far as soft peaks.
- Stir the egg yolks into the chocolate, then beat the cream into the mixture - a balloon whisk is good for this. Work quickly if the chocolate looks like it might be becoming grainy. Gently fold in the eggs whites with a whisk, spread the mixture over the biscuit base and return to the fridge overnight.
- Release from the tin and decorate with concentric circles of raspberries and serve.
Nutrition Facts : Calories 691 calories, Fat 52.1 grams fat, SaturatedFat 28.7 grams saturated fat, Carbohydrate 42.5 grams carbohydrates, Sugar 31 grams sugar, Fiber 5 grams fiber, Protein 10.4 grams protein, Sodium 0.6 milligram of sodium
RICH AND GOOEY HOT CHOCOLATE MOUSSE CAKE
A fantastic, easy recipe that's great for dinner parties. Rich and delicious. Sprinkle confectioners' sugar on top before serving. Serve hot or at room temperature.
Provided by lanicook
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 50m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
- Combine dark chocolate, sugar, butter, and salt in top of a double boiler over simmering water; heat, stirring frequently and scraping down the sides with a rubber spatula, until melted and smooth, about 5 minutes. Remove from heat and mix in eggs until well blended. Pour batter into the prepared baking dish.
- Bake in the preheated oven until edges pull away from the sides of the baking dish, about 35 minutes.
Nutrition Facts : Calories 421.8 calories, Carbohydrate 44.9 g, Cholesterol 131.1 mg, Fat 26.1 g, Fiber 2 g, Protein 5 g, SaturatedFat 11.1 g, Sodium 150.4 mg, Sugar 41.2 g
BAKED CHOCOLATE MOUSSE CAKE
My mother made this chocolate mousse cake for me once or twice a year if I was fortunate, and it was the cake I requested for my birthday every year. If you are looking for a quick recipe, you will want to skip this one, but if you have the time it's well worth the investment. The chocolate lover will appreciate its light texture, but the highlight is certainly the rich chocolate flavor. I hope you give it a try, and enjoy it as much as I have over the years.
Provided by Rachel
Categories Desserts Cakes Chocolate Cake Recipes
Time 6h20m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Mix boiling water and cocoa powder for cake together in a small mixing bowl until smooth. Let cool, about 10 minutes.
- Meanwhile, sift flour, sugar, baking soda, and salt together in a large bowl. Make a well in the center, pour in oil, egg yolks, vanilla extract, and cooled cocoa mixture. Mix using a wooden spoon just until smooth.
- Sprinkle cream of tartar over egg whites in a large mixing bowl. Beat using an electric mixer on high speed until very stiff peaks form. Pour cake batter over egg white mixture and fold gently using a whisk with an under-and-over motion; be sure not to overmix, but to also fully incorporate ingredients. Pour batter into an ungreased 10-inch tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cake cool in the pan for 1 1/2 hours. Loosen with a spatula and transfer to a plate.
- Add cold water to a glass bowl and sprinkle gelatin on top; allow to soften. Place bowl over a saucepan filled with simmering water. Heat and stir until gelatin is fully dissolved, 2 to 3 minutes. Remove from heat and let cool.
- Combine heavy cream, confectioners' sugar, cocoa, vanilla extract, and salt in a large bowl. Refrigerate for 1 hour. Beat mixture using an electric mixer until stiff; keep mousse in refrigerator until needed.
- Cut a 1-inch slice crosswise from the top of the cooled cake and set aside. Outline a cavity in the cake using a sharp knife, leaving 1-inch walls around cake side and bottom. Carefully remove cake from the cavity using a spoon; reserve.
- Measure 2 1/2 cups of mousse filling and fold in gelatin. Fill the cake cavity and replace top of cake. Mix 1/2 cup filling with cake crumbs and fill center hole of cake. Frost the top and sides with remaining filling. Refrigerate until set, 2 to 3 hours.
Nutrition Facts : Calories 603.3 calories, Carbohydrate 68.1 g, Cholesterol 190.6 mg, Fat 35.5 g, Fiber 3.3 g, Protein 8.5 g, SaturatedFat 16.6 g, Sodium 369.9 mg, Sugar 45.2 g
THE ULTIMATE CHOCOLATE MOUSSE CAKE
Not sure where I got this recipe. Its been in my cookbook for a long time. I made this for my DH and myself for this years Happy Hearts Day..and wow, were our hearts happy when we bit into this cake. This is a flour less dessert which is good because I'm on a low carb diet...however, the fat in this is quite substantial, so don't eat too much at once. I don't eat dairy so substituted non-dairy ingredients, and it turned out so tasty. I also added a dollop of non-dairy whipped cream. Note: I didn't include the cooling times in this recipe.
Provided by Chef Joey Z.
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- For the Cake:.
- Preheat oven to 425°F.
- Wrap the outside of an 8-inch spring form pan with a double layer of tin foil to prevent seepage.
- Butter the inside of the pan and cut a circle out of parchment paper the size of the bottom of the pan. Place it in and butter it too.
- Combine the chocolate and butter in a double boiler over simmering water (don't let it touch the bottom of the pot, it will scorch the chocolate). Stir until the chocolate and butter are smooth and lump free. You can also microwave the mixture on 100% or high. Make sure you stop and stir the mixture every 15 seconds; remove the chocolate when all the lumps are gone.
- Put the eggs in a large mixer bowl over simmering water and stir constantly until warm to the touch, about 3 minutes; remove from the heat. If using an electric mixer, beat the eggs until triple in volume and form soft peaks when the beater is lifted, 5-8 minutes. To ensure maximum volume when using a hand mixer continue to beat the eggs over simmering water until hot to the touch, about 5 minutes, then removed from heat until cool.
- Fold half the eggs into the melted chocolate until partially incorporated. Add the remaining eggs and fold until just blended but no streaks remain.
- Pour at once into your prepared spring form pan and smooth the surface with an off-set spatula. Place the spring form pan into a larger pan and carefully pour boiling water into the larger pan until the water is about 2/3 of the way up the side of the spring form pan. Don't get any water on the chocolate! This method of a water bath is often referred to as a "bain marie".
- Bake the cake for 5 minutes. Then cover the spring form pan loosely with lightly buttered tin foil and bake for 10 more minutes. Remove the cake from the oven and let cool on a wire rack for 45 minutes; then cover it again and refrigerate it for at least 3 hours.
- To remove the cake from the spring form pan: Run a small spatula around the edge of the spring form until the sides of the cake come loose. Place the cake on a round plate that the cake fits nicely on and invert the plate and open the spring form pan up and remove from the cake. Remove the bottom metal part of the spring form pan and the parchment. Cover it again with tin foil and leave for another 6 hours or over night. It needs to be really chilled to set.
- If you are making the Ganache, set the cake on a metal rack and put wax paper under the cake (tuck strips). Pour the tepid glaze over the center of the cake and allow the ganache to dribble down the sides of the cake.
- Using a metal off set spatula run it around the top of the cake to ensure that the g.
- Ganache won't be too thick on the top. Patch any bare spots at this point. If any air holes occur, use a pin to break them. Remove the strips of wax paper from under the cake and let this stand undisturbed for 2-3 hours at room temperature, or 30 minutes in the fridge.
- Bon Appetit!
Nutrition Facts : Calories 289, Fat 30.1, SaturatedFat 18.1, Cholesterol 164.5, Sodium 152.4, Carbohydrate 4.8, Fiber 2.4, Sugar 0.3, Protein 5.4
CHOCOLATE MOUSSE CAKE
Make and share this Chocolate Mousse Cake recipe from Food.com.
Provided by Tisme
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Whisk eggs and half the sugar until pale in colour and thick in texture.
- Gently heat the remaining sugar in a small pan with the water,stirring until dissolved. Remove from heat,add butter and chocolate. Stir until mixture is melted. Beat the chocolate mixture into the egg mousse for no more than 1 minute.
- Pour into a greased 20cm sponge sandwich pan, which has had the bottom and sides lined with baking paper, so it stands about 2cm above the rim of the pan. Sit in a roasting dish and pour in freshly boiled water until it reaches just below the rim of the pan.
- Bake in a preheated moderately slow oven for 40 minutes or until set. The top will feel firm when you place the flat of your hand gently on top of the cake. Cool and chill overnight in the pan.
- To serve, bring the cake to room temperature and turn out onto a plate and dust with the cocoa powder just before serving.
- When slicing use a hot knife dipped in water.
Nutrition Facts : Calories 513.4, Fat 33.9, SaturatedFat 18.9, Cholesterol 168.1, Sodium 67.6, Carbohydrate 47.5, Fiber 1.3, Sugar 44.5, Protein 6.2
CHOCOLATE MOUSSE
Each mouthful of this dessert is a marvel: as light as a meringue pie topping, but with the eggy silkiness of a creamy chocolate custard. This mousse has a particularly airy texture, but is still a little rich from the bittersweet chocolate, which makes it the ideal not-too-sweet dessert. Because the mousse develops an even deeper flavor over time, it's perfect for parties. You can make it up to five days ahead of time and serve it straight from the refrigerator.
Provided by Genevieve Ko
Categories custards and puddings, parfaits and trifles, dessert
Time P1DT20m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Bring an inch of water to a boil in a medium saucepan. Combine the cream and chocolate in a large heatproof bowl. When the water boils, turn the heat to low so the water is barely simmering or just steaming. Set the bowl over the saucepan and melt the chocolate, gently stirring with a whisk now and then.
- While the chocolate melts, whisk the egg whites in a clean bowl using a stand mixer or electric hand mixer on medium speed. When the whites are foamy, add the sugar in a slow stream while whisking. Continue whisking until stiff peaks form. The whites should look glossy but not dry, and, when you lift the whisk from the mixture, a peak should form in the bowl and hold.
- Once the chocolate has melted completely, turn off the heat but leave the bowl over the saucepan. Holding the bowl with a kitchen towel, add the egg yolks one at a time, whisking after each addition. If the mixture looks broken, remove the bowl from the saucepan, cool for a minute, then add 1 tablespoon cream and whisk just until shiny and smooth. Whisk in the vanilla. (Don't worry if it still doesn't look completely smooth. It will come together in the next step.)
- Add a quarter of the beaten whites to the chocolate mixture and stir gently with a flexible rubber spatula until incorporated but still a little streaky. This will make it easier to fold in the remaining whites to create an airy mousse by gradually lowering the temperature of the chocolate (tempering) and making the mixture loose.
- Add the rest of the whites and fold them in by running the spatula from 12 o'clock on the bowl to 6 o'clock, then scooping up the chocolate on the bottom and gently folding it over the whites as you move toward 9 o'clock. Rotate the bowl 90 degrees and repeat. Continue folding just until the last streak of white disappears. It's OK if there are a few lumps of whites left. It's better to not deflate the batter by folding too much.
- Scoop into a pretty bowl or into individual cups or bowls for serving if you'd like. Otherwise, keep it in the mixing bowl. Refrigerate the mousse uncovered until cool, then cover and refrigerate for at least 4 more hours and preferably 24. The covered mousse can be refrigerated for up to 5 days.
- If you'd like to serve the mousse with whipped cream, whisk heavy cream until soft peaks form. A cup or two of heavy cream is plenty for this amount of mousse. Serve the mousse cold, straight from the refrigerator, with the whipped cream.
INTENSELY CHOCOLATE MOUSSE CAKE
This deep, dark flourless chocolate cake is made with a rich chocolate mousse batter that is baked in a springform pan.
Provided by My Food and Family
Categories Chocolate Recipes
Time 6h5m
Yield Makes 12 servings.
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Mix first 4 ingredients in large saucepan; cook on low heat until sugar is dissolved, stirring constantly with whisk. Add chocolate and salt; bring just to boil on medium heat, stirring constantly. Remove from heat. Add butter; stir until melted. Pour into large bowl. Refrigerate 15 min. or until cooled, stirring occasionally. (Mixture can still be slightly warm to the touch.) Add eggs; mix well.
- Beat whipping cream in small bowl with mixer on high speed until soft peaks form. Add to chocolate mixture; stir gently until well blended. Spoon into greased and floured 9-inch springform pan. Place pan in larger shallow pan, then place on center oven rack. Carefully pour boiling water into larger pan to come halfway up side of springform pan.
- Bake 45 min. or until center is set. (Top will feel slightly firm to the touch.) Remove springform pan to wire rack. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
Nutrition Facts : Calories 300, Fat 20 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 90 mg, Sodium 110 mg, Carbohydrate 33 g, Fiber 2 g, Sugar 23 g, Protein 3 g
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CHOCOLATE MOUSSE CAKE - BEYOND FROSTING
From beyondfrosting.com
Estimated Reading Time 8 mins
- Preheat the oven to 350°F. Line an 8-inch cake pan with parchment paper or a silicone baking mat and grease & flour the edges.
- Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
- Transfer the cake layer to an 8-inch springform pan, or line your cake pan with plastic wrap or parchment paper along the bottom and up the sides if you want to remove the cake from the pan. Place the cake in the bottom of the pan. Pour the chocolate filling over the chocolate cake, spread evenly and refrigerate until the filling is set, 2-4 hours.
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- Prepare a 23cm round non-stick springform cake tin by putting a layer of baking parchment on the bottom and then putting the bottom and sides together, cutting away excess parchment sticking out to about 1cm around the edge.
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