ULTIMATE CHOCOLATE CAKE
This deep, rich confection topped with fudgy frosting is ideal for special occasions or simply for chocolate lovers. Martha's uses Valrhona cocoa powder; for best results, use the highest-quality ingredients you can find. For an impressive presentation, let the layers cool completely before assembling, dust off any loose crumbs, and use the better layer for the top.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes two 8-inch layers
Number Of Ingredients 11
Steps:
- Place rack in middle of the oven. Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans. Line with parchment paper. Butter the parchment, and dust with cocoa powder; tap out excess. Sift cocoa; whisk in boiling coffee and milk. Let cool. Sift together cake flour, baking soda, and salt. Set aside.
- Using a rubber spatula, mix the butter in a large bowl until light and fluffy, about 2 minutes. Gradually add sugar and vanilla. Add the eggs one at a time, stirring well after each addition. Pour in the cooled cocoa mixture. Mix until fully incorporated.
- Add the sifted dry ingredients to the chocolate mixture, stirring until just combined. Pour the batter into the prepared pans (about 4 cups in each pan). Bake for 20 minutes, rotate the pans, and bake for an additional 15 minutes, until a cake tester comes out clean when inserted into the center.
- Remove the cakes from the oven, and allow to cool in pans for 15 minutes on a cooling rack. Carefully run a small offset spatula around the edge of the cakes to loosen them from the pan. Remove cakes from pans, and invert onto a wire rack. Let cool completely, about 1 hour.
- To assemble, using a serrated knife, level the top surface of each cake layer. Place four strips of parchment paper around the perimeter of the cake stand. Spread with 3/4 cup of frosting. Top with the remaining layer, bottom side up. Using a swirling motion, cover the outside of cake with the remaining frosting. Remove parchment-paper strips.
WORLD'S BEST CHOCOLATE CAKE
The recipe for this cake, adapted from "Sweet" by Yotam Ottolenghi and Helen Goh, first appeared in an article written about Ms. Goh when she ran her cafe, the Mortar & Pestle, in Melbourne, Australia. Rather intimidatingly for her, the headline for the article was "World's Best Chocolate Cake." It could actually be called lots of things: "world's easiest cake," possibly, requiring nothing more than one large bowl to make it all in. Or "most versatile cake," given that it can be served without icing and just a light dusting of cocoa powder, or dressed up to the nines, as it is here, with a thin layer of chocolate ganache and served with espresso cinnamon mascarpone cream. In the Ottolenghi shops in London, it is smaller and goes by the name Take-Home Chocolate Cake, designed to be shared by four people after a meal. This larger version is no less delicious, and keeps well for four to five days. As with any baking project, you should weigh your ingredients in grams for the best results.
Provided by Yotam Ottolenghi
Categories cakes, dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 19
Steps:
- Heat oven to 350 degrees Fahrenheit/170 degrees Celsius. Grease a 9-inch/23-centimeter round springform pan with butter and line with parchment paper, then set aside.
- Make the cake: Place butter, chocolate and hot coffee in a large heatproof bowl and mix well until everything is melted, combined and smooth. Whisk in sugar by hand until dissolved. Add eggs and vanilla extract and whisk again until thoroughly combined and smooth. Sift flour, cocoa powder and salt together into a bowl and then whisk this into the melted chocolate mixture. The batter here is liquid, but don't think you have missed something; this is how it should be.
- Pour batter into the prepared pan and bake for 1 hour, or until the cake is cooked and a skewer inserted into the center comes out clean or with just a few dry crumbs attached. The top will form a crust and crack a little, but don't worry, this is expected. Leave the cake to cool for 20 minutes before removing from the pan, then set aside until completely cool.
- Make the chocolate ganache, if desired: Place chocolate pieces in a food processor, process until fine and set aside. Combine cream and corn syrup in a small pan and place over medium-high heat. As soon as bubbles begin to appear (just before it comes to a boil), remove from the heat. Get the food processor running again, with the chocolate still inside, and pour in the hot cream in a steady stream. Process for 10 seconds, then add butter. Continue to process until mixture is shiny and smooth. (You can also make the ganache by hand; just make sure the chocolate is chopped fairly finely before adding the cream mixture. Stir with a wooden spoon until almost melted, then add the butter. Stir again until the ganache is smooth.)
- Use a rubber spatula to scrape the ganache into a bowl and cover with plastic wrap, with the plastic actually touching the top of the ganache. Set aside until it has set to the consistency you want. If you want a thin layer to spread over the cake, it can be poured over while liquid so that you get an even, light and shiny coating. For a thicker ganache with a spreading consistency, leave it for about 2 hours at room temperature. (The ganache can be stored at room temperature, providing it's not too warm, for 3 days or kept in the fridge for up to 2 weeks. It can also be frozen, although it will lose a bit of its shine when defrosted.)
- Make the espresso cinnamon mascarpone cream, if desired: Place all the ingredients in the bowl of an electric mixer fitted with the whisk attachment. Beat for 1 to 2 minutes, until soft peaks form.
- Peel the parchment from the cake and discard. Transfer to a serving platter and spread the ganache, if using, on top of the cake. Slice into wedges, divide the cake among plates and, if using, spoon the mascarpone cream alongside. With or without icing, the cake will keep well for 4 to 5 days in an airtight container.
Nutrition Facts : @context http, Calories 914, UnsaturatedFat 21 grams, Carbohydrate 71 grams, Fat 67 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 40 grams, Sodium 565 milligrams, Sugar 35 grams, TransFat 1 gram
THE BEST CHOCOLATE CAKE RECIPE BY TASTY
Here's what you need: flour, dutch processed cocoa powder, salt, baking soda, baking powder, stout, vanilla extract, espresso powder, butter, sugar, eggs, mayonnaise, dark chocolate, butter, vanilla extract, dutch processed cocoa powder, powdered sugar, milk, fresh fruit
Provided by Scott Loitsch
Categories Bakery Goods
Time 1h20m
Yield 12 servings
Number Of Ingredients 19
Steps:
- Grease and line three 8-inch (20 cm) cake tins with parchment paper.
- In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
- In a large glass measuring cup, combine the stout, vanilla, and espresso powder. Set aside.
- In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, about 5 minutes, scraping down the sides occasionally to ensure all the ingredients are being evenly creamed together.
- Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
- Add the mayonnaise and beat until the mixture is smooth and creamy.
- Preheat oven to 325˚F (160˚C).
- Alternate adding the prepared dry and wet ingredients to the batter. Starting with about ⅓ of the dry ingredients, beat until incorporated. Then add ⅓ of the liquid ingredients, mixing until the batter comes together. Continue until all the wet and dry ingredients have been incorporated.
- Using a rubber scraper, fold the dark chocolate chunks into the batter.
- Distribute the batter evenly between the 3 prepared cake tins.
- Bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Place the cakes on a cooling rack and leave to cool for about 10-15 minutes, until the outside of the pan is cool enough to touch.
- Once the cakes have cooled, loosen the edges using a butter knife. Then place a large plate over the tin and invert to release the cake from the pan. Remove the parchment paper from the bottom of the cake and slide the cake back onto the cooling rack to cool completely. Repeat for the remaining two layers.
- While your cakes are cooling, prepare the buttercream.
- In a large bowl, beat together the butter and vanilla.
- Gradually add in the cocoa powder, powdered sugar, and milk, continuously beating until all the ingredients have been incorporated and the frosting is light and fluffy.
- Frost and decorate to your liking.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 787 calories, Carbohydrate 92 grams, Fat 44 grams, Fiber 3 grams, Protein 6 grams, Sugar 73 grams
BEST CHOCOLATE CAKE
With a tender crumb and rich frosting, a layered chocolate cake always impresses, no matter the occasion. One bite and you'll agree this cake recipe is awesome! -Elvi Kaukinen, Horseheads, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth. Spread between layers and over top and sides of cake. If desired, top with chocolate curls. Refrigerate leftovers.
Nutrition Facts : Calories 578 calories, Fat 25g fat (15g saturated fat), Cholesterol 89mg cholesterol, Sodium 292mg sodium, Carbohydrate 88g carbohydrate (70g sugars, Fiber 2g fiber), Protein 6g protein.
BEST MOIST CHOCOLATE CAKE
My mom created this recipe years ago and my sisters and brother and I have entered this in 4-H and won many awards. Yummy on its own or with chocolate frosting!
Provided by MARIASUE
Categories Desserts Cakes Sheet Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
- In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 382.1 calories, Carbohydrate 52.3 g, Cholesterol 48.9 mg, Fat 17.4 g, Fiber 1.6 g, Protein 6 g, SaturatedFat 3.6 g, Sodium 557.5 mg, Sugar 31 g
ULTIMATE CHOCOLATE CAKE
Indulge yourself with this ultimate chocolate cake recipe that is beautifully moist, rich and fudgy. Perfect for a celebration or an afternoon tea
Provided by Angela Nilsen
Categories Afternoon tea, Treat
Time 2h10m
Yield Cuts into 14 slices
Number Of Ingredients 16
Steps:
- Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm round cake tin (7.5cm deep).
- Put 200g chopped dark chocolate in a medium pan with 200g butter.
- Mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan.
- Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave for about 5 minutes, stirring halfway through.
- Mix 85g self-raising flour, 85g plain flour, ¼ tsp bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder, and squash out any lumps.
- Beat 3 medium eggs with 75ml buttermilk.
- Pour the melted chocolate mixture and the egg mixture into the flour mixture and stir everything to a smooth, quite runny consistency.
- Pour this into the tin and bake for 1hr 25 - 1hr 30 mins. If you push a skewer into the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit).
- Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely. Cut the cold cake horizontally into three.
- To make the ganache, put 200g chopped dark chocolate in a bowl. Pour 300ml double cream into a pan, add 2 tbsp golden caster sugar and heat until it is about to boil.
- Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Cool until it is a little thicker but still pourable.
- Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smooth over any gaps with a palette knife.
- Decorate with 50g grated chocolate or 100g chocolate curls. The cake keeps moist and gooey for 3-4 days.
Nutrition Facts : Calories 541 calories, Fat 35 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.51 milligram of sodium
ULTIMATE CHOCOLATE CAKE
Make and share this Ultimate Chocolate Cake recipe from Food.com.
Provided by Mirj2338
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- Grease and flour 3- 9 inch cake pans.
- Mix cocoa and boiling water, stir until smooth, set aside to cool.
- Sift dry ingredients together, set aside.
- In a large bowl beat butter sugar, eggs and vanilla together.
- Alternately beat in the dry ingredients and the chocolate mixture.
- Beat just until blended, do not overmix.
- Pour batter into the three greased pans and bake for about 30 minutes or until a cake tester comes out clean.
- Remove cakes from oven and allow them to set for 3-5 minutes.
- Remove from pans and cool completely on a wire rack before frosting.
- Prepare filling by beating together cream, confectioner's sugar and vanilla until stiff.
- Set aside.
- Prepare frosting by melting the butter and chocolates together over low heat.
- Stir in the cream and mix until smooth.
- Remove the pan from the heat and place it in a large bowl filled with ice.
- Using an electric hand held mixer or a whisk (trust me, the electric mixer will be much easier), beat in the confectioner's sugar until the frosting holds a stiff shape.
- Chill.
- Before you put the cake together, make sure that everything has completely cooled.
- Divide the filling in two and spread it between the layers.
- Frost sides and top with the chocolate icing.
- Don't worry if some of the filling oozes out the sides while you are frosting them, just mix it into the frosting.
EXTREME CHOCOLATE CAKE
A rich moist chocolate cake with a chocolate buttercream icing. This is the best cake in the world!
Provided by RACH56
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
- Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
- Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
- To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
- Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.
Nutrition Facts : Calories 654.8 calories, Carbohydrate 111.1 g, Cholesterol 64.2 mg, Fat 24.6 g, Fiber 5.8 g, Protein 7.3 g, SaturatedFat 10.5 g, Sodium 524.3 mg, Sugar 87.6 g
ULTIMATE CHOCOLATE CAKE
Provided by Anna Olson
Categories bake,birthday party,chocolate,dessert,kid-friendly,Party Favourites,valentine's day
Yield 1 serving
Number Of Ingredients 19
Steps:
- Preheat oven to 350 F. Butter and flour 2 9-inch cake pans.
- Cream butter and sugars together until fluffy. Beat in eggs and vanilla.
- In a small pan stir water, chocolate and espresso powder over low heat until melted. Allow to cool slightly before beating into butter mixture.
- Sift together flour, cocoa powder, baking soda, and salt and stir into batter alternately with sour cream. Divide evenly between the 2 pans and bake for 25-35 minutes, until a tester inserted in the center of the cake comes out clean.
- Allow to cool 15 minutes in the pans, then turn cakes out onto a plate to cool completely.
- Beat butter on high speed, scraping sides frequently, until light and fluffy. Reduce speed and beat in egg yolk. Add melted chocolate and mix in.
- Add vanilla, salt and icing sugar and beat until smooth.
- To ice the cake top one layer with icing and spread. Place second cake layer on top. Ice the top of the cake and finish with the sides. Chill cake to set, but it is best stored at room temperature (hence omitting egg yolk in frosting, if desired).
THE ULTIMATE CHOCOLATE CAKE
The most fugy, scrumptious chocolate cake! Great for birthday party's (usually none left, much to my dismay).
Provided by maeveella
Time 1h20m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Set oven to 190c/375f/gas mark 5. Grease the cake tin, then cut out a circle of baking parchment and line the base of the tin with it (20cm/8in).
- Break the chocolate into a bowl. Stand it over a saucepan of simmering water and stir until all the chocolate has malted.
- Cut the butter into small pieces. Add the butter and water to the chocolate and stir until the butter has melted.
- Separate the eggs into two large bowls. Whisk the egg yolks and sugar together until they are thick and creamy.
- Stir the chocolate mixture into the egg yolk mixture. Add the ground almonds, sift in the flour and mix well
- Whisk the egg whites with a pinch of salt until they form stiff peaks. Fold them, gently into the chocolate mixture.
- Put the mixture into the tin. Bake for 40-45 minutes. Cool for around 10-20 minutes then remove the cake and put it onto a wire rack
- MAKING THE TOPPING
- Melt the chocolate in a bowl over a pan of simmering water. Remove from the heat and stir in the soured cream
- Spread the chocolate topping over the top of the cooled cake with a palette knife, then decorate it with flamed almonds.
THE ULTIMATE CHOCOLATE CAKE
So, moist, so chocolatey a cake lover's dream. Creamy-smooth Hellmann's mayonnaise replaces the shortening to add the ultimate in moistness. Rich Hershey's cocoa adds the ultimate in deep chocolatey flavor. I found this recipe in Family Circle magazine. I have not tried this recipe.
Provided by internetnut
Categories Dessert
Time 30m
Yield 2 cakes, 4-5 serving(s)
Number Of Ingredients 19
Steps:
- Scratch: Grease and flour bottoms of 2 (9") layer cake pans. Mix first 4 ingredients; set aside. In large bowl with mixer at high speed beat next 3 ingredients 3 minutes or until light and fluffy. At low speed beat in mayonnaise .Add flour mixture in 4 additions alternately with water, beginning and ending with flour. Pour into pans. Bake in 350 oven 30-35 minutes or until cake tester inserted in center comes out clean. Cool in pans 10 minutes. Remove; cool on racks. Frost. Makes 2 (9") layers.
- From A Mix: Grease and flour bottoms of 2 (9") layer cake pans. In large bowl with mixer at low speed beat together cake mix and cocoa. Add remaining ingredients; beat just until blended. Beat at medium speed 2 minute. Pour into pans. Bake as directed in scratch recipe at above. Frost. Makes 2 (9") layers.
- The Ultimate Chocolate Frosting: In small bowl with mixer at medium speed beat 6 tablespoons margarine to soften. Add 3/4 cup Hershey's cocoa and 3 1/2 cups of confectioners sugar alternately with 6-7 tablespoons of milk. Beat until of spreading consistency, adding an additional 1 tablespoon milk, if needed. Add 1 teaspoon vanilla. Makes 2 3/4 cups.
Nutrition Facts : Calories 2373.9, Fat 92.6, SaturatedFat 19.7, Cholesterol 403.9, Sodium 2680.6, Carbohydrate 384.1, Fiber 18.5, Sugar 245.7, Protein 35.3
More about "ultimate chocolate cake recipes"
BEST ULTIMATE CHOCOLATE CAKE RECIPE - HOW TO MAKE …
From food52.com
Reviews 100Servings 1Cuisine AmericanCategory Dessert
EPIC CHOCOLATE CAKE RECIPE ~SO MOIST~ - DIVAS CAN …
From divascancook.com
THE ULTIMATE CHOCOLATE CAKE - CAKE BY COURTNEY
From cakebycourtney.com
THE BEST CHOCOLATE CAKE RECIPE! (RICH & MOIST) - CHEF …
From chefsavvy.com
ULTIMATE HOMEMADE CHOCOLATE CAKE - MY RECIPE …
From myrecipeconfessions.com
ULTIMATE CHOCOLATE CAKE RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
THE BEST CHOCOLATE CAKE RECIPE {EVER} - ADD A PINCH
From addapinch.com
ULTIMATE CHOCOLATE CAKE RECIPE | MAKING LIFE BLISSFUL
From makinglifeblissful.com
53 BEST CHOCOLATE CAKE RECIPES TO MAKE ANY WEEK A …
From epicurious.com
THE BEST-BEST CHOCOLATE CAKE | RICARDO
From ricardocuisine.com
THE ULTIMATE CHOCOLATE CAKE RECIPE FROM A BOX
From kenarry.com
ULTIMATE CHOCOLATE CAKE RECIPE | LAND O’LAKES
From landolakes.com
THE ULTIMATE CHOCOLATE CAKE RECIPE - MAKE FABULOUS CAKES
From make-fabulous-cakes.com
ULTIMATE CHOCOLATE CAKE – EAT, LITTLE BIRD
From eatlittlebird.com
THE MOST DECADENT CHOCOLATE CAKE RECIPE | WILTON
From blog.wilton.com
50+ OF THE BEST CHOCOLATE CAKE RECIPES! | MY CAKE SCHOOL
From mycakeschool.com
HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CAKE | RECIPES
From hersheyland.com
THE BEST MOIST CHOCOLATE CAKE RECIPE - SCIENTIFICALLY SWEET
From scientificallysweet.com
THE ULTIMATE CHOCOLATE CAKE RECIPE - SALT & BAKER
From saltandbaker.com
THIS IS THE ULTIMATE CHOCOLATE CAKE RECIPE. HERE'S WHY
From foodandwine.com
CHOCOLATE CAKE - PREPPY KITCHEN
From preppykitchen.com
27 CHOCOLATE CAKE RECIPES - THE SPRUCE EATS
From thespruceeats.com
ULTIMATE CHOCOLATE CAKE | CHEFSTEPS
From chefsteps.com
THE ULTIMATE CHOCOLATE LAYER CAKE | CANADIAN LIVING
From canadianliving.com
HOW TO MAKE THE ULTIMATE CHOCOLATE CAKE - YOUTUBE
From youtube.com
CHOCOLATE CAKE (THE BEST) | RICARDO
From ricardocuisine.com
THE ULTIMATE CHOCOLATE CAKE - ANNABEL LANGBEIN – RECIPES
From langbein.com
ULTIMATE CHOCOLATE CAKE, LINDT
From chocolate.lindt.com
BEST FUDGY CHOCOLATE CAKE - CAFE DELITES
From cafedelites.com
THE MOST AMAZING CHOCOLATE CAKE RECIPE
From thestayathomechef.com
OUR BEST-EVER CHOCOLATE CAKE RECIPES | TASTE OF HOME
BEST CHOCOLATE CAKE RECIPE - CONFESSIONS OF A BAKING QUEEN
From confessionsofabakingqueen.com
BEST CHOCOLATE CAKE RECIPE (RICH AND MOIST) - KITCHEN FUN WITH …
From kitchenfunwithmy3sons.com
THE ULTIMATE CHOCOLATE CAKE RECIPE - FINE DINING LOVERS
From finedininglovers.com
ULTIMATE CHOCOLATE PEANUT BUTTER CAKE BEST RECIPES
From findrecipes.info
THE ULTIMATE CHOCOLATE CAKE RECIPE - ANNA THEOKTISTO | FOOD
From foodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #desserts #oven #dinner-party #heirloom-historical #holiday-event #kid-friendly #kosher #romantic #cakes #chocolate #dietary #christmas #hanukkah #low-sodium #rosh-hashana #valentines-day #low-in-something #taste-mood #equipment
You'll also love