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Chocolate cake to the fullest

Chocolate cake to the fullest

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Put the walnuts in the oven for a few minutes, taking care not to burn them, and then grind them in small quantities and cut the other into smaller pieces. Raisins are hydrated in cognac and rum. Rub the yolks with the sugar gradually until the sugar crystals melt, beat the egg whites with a pinch of salt and 1 teaspoon of lemon, so they will definitely come out properly. The butter at room temperature is rubbed with the mixer and then added to the yolks. Melt the chocolate in a bain marie and then add to the yolks. Sift the flour with the baking powder twice. Put in the composition coffee, cappuccino, walnuts, hazelnuts, raisins with cognac and then gradually add two tablespoons of flour and two tablespoons of egg white, stirring quickly from bottom to top after each. Wallpaper a cake form with baking paper and pour the composition. Place in the hot oven for about 30-40 minutes depending on the oven. In the middle it may be soft due to the chocolate but if it is made on the edges it means that it is ready. Cut the worktop in half. It does not syrup because it is quite fragile but whoever wants can syrup it with liqueur or coffee mixed with melted chocolate.

Chocolate cream :

Put the chocolate and whipped cream on low heat, mix until melted and set aside. When it has cooled, put it in the fridge for a few hours. Beat with the mixer until it becomes a frothy cream. One part is stopped for decoration and the rest is placed between the countertops.


It is made in the same way as chocolate cream, the chocolate and cognac are put in whipped cream and when it has melted, it is poured warm over the counter. When it has reached room temperature, put it in the fridge and when the icing has hardened, decorate it. I made all the cream and covered the cake with it

Tort Opera Ingredient:

Wheat Mona Lisa:

  • 285 grams butter
  • 285 grams of sugar
  • 10 yolks
  • 10 egg whites
  • 200 grams of almond powder
  • 85 grams of flour
  • 1 pinch of salt
  • 1 teaspoon vanilla extract

Butter cream with Italian meringue and coffee:

  • 270 grams of sugar
  • 450 grams butter
  • 5 egg whites
  • 1 pinch of salt
  • 80 ml. of highly concentrated coffee
  • 2 tablespoons coffee liqueur
  • 2 tablespoons hard espresso
  • 1 teaspoon vanilla extract

Chocolate ganache:

  • 2 yolks
  • 100 grams of powdered sugar
  • 400 grams of chocolate with 75% cocoa
  • 240 grams of whipped cream
  • 1 teaspoon vanilla extract
  • 180 ml. of concentrated coffee (decaffeinated coffee can be used)
  • 150 ml. of simple sugar syrup (75 ml water with 75 grams of sugar)
  • 2 tablespoons coffee liqueur
  • 110 grams of chocolate with 75% cocoa
  • 70 grams of butter
  • 30 ml. honey (or glucose, corn syrup)
  • 1 tablespoon espresso
  • 150 grams of marzipan (real marzipan, made of almonds, not sugar paste)
  • 1/2 tablespoon powdered sugar to spread the marzipan
  • melted chocolate for decorations

Special chocolate cake

The recipe received from Karla, sounds appetizing and I think it's chocolate to the fullest. Opinion of amateurs :).

For the countertop:
-225g dark chocolate broken into pieces
-4 medium-sized eggs
-2 tablespoons sugar
-100g unsalted butter
-100g of regular flour
-1 teaspoon baking powder (I put a spoon because I was afraid it would not grow with a lot of chocolate)

For dark chocolate cream:
-350g dark chocolate broken into pieces
-50g unsalted butter
-300ml unbeaten whipped cream with 29-35% fat
-2 tablespoons brandy

For white chocolate cream:
-350g white chocolate broken into pieces
-50g unsalted butter
-300ml unbeaten whipped cream with 29-35% fat

For chocolate curls:
-100g dark chocolate
-cocoa powder for sprinkling

Method of preparation:
1. grease and cover a round tray with a diameter of 23 cm. Preheat the oven to the 4th or 180 degree mark. Place the chocolate in a bowl over a pan with boiling water and stir until it has melted. Allow to cool.
2. Beat the egg whites until lightly browned, add half the sugar and beat until hardened. Set aside. Beat the butter with the remaining sugar until fluffy. Pour, beating, the yolks, one by one. Add by stirring. cooled chocolate. sift flour and baking powder over the mixture and incorporate. slowly and well incorporate the egg white composition.
3. Pour the mixture into the prepared tray and bake for 40-45 min. or until a toothpick stuck in the center comes out clean. Cool in the pan for 10 minutes. Remove the countertop from the pan and place it on a wire rack. new. place the top layer of the cake back in the tray, with the cut side down. (I have a cake ring, so I put the top directly on the tray and then the ring around the top.)
4. To make the dark chocolate cream, place the chocolate and butter in a bowl over a saucepan of boiling water. Stir until melted, then allow to cool slightly. Beat the cream until lightly browned. third in the chocolate mixture. Incorporate the remaining whipped cream and brandy.
5. pour the cream into the pan and level. Cover with a second countertop. Cool in the fridge. Make the white chocolate cream as above (without brandy). Pour the cream into the pan and level. Cover with the third countertop. Cool in the fridge for a while 4-5 hours.
6.for the chocolate curls, melt the chocolate as above, then pour on a flat baking tray. Cool in the fridge for 45 minutes. Make the curls by pulling a cheese knife over the chocolate. fridge until you need them. To serve, take the cake out of the pan, sprinkle with cocoa and decorate with curls. sifted cocoa on top).
mention: I didn't have dark chocolate, so I used household chocolate with vanilla. I guess maybe it would have been much better with dark chocolate and only sweeter white chocolate. But what to do? .I was about to find a white one, and that happened because I decided at the last minute to make the cake and I didn't have time to wander the shops.

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Stage 3. Get ready blackberry mousse: 5 g of gelatin are hydrated in 20 ml of water. The remaining jam (100 g) is heated (1 minute in the microwave). The hydrated gelatin is put in the microwave for a few seconds to liquefy, then it is added to the jam, it is homogenized and it is left to cool. jam cooled mix with 200 g of whipped cream, then place over the vanilla cookie disk. I put the blackberry mousse in a bag and decorated it on the entire surface of the biscuit disk. Put everything in the cold and in the meantime prepare the white chocolate mousse.

Step 4. For white chocolate mousse, the remaining gelatin (5 g) is soaked in 20 ml of cold water. The milk is heated and poured into a thin thread over the yolks, stirring vigorously. Add vanilla, then gelatin and mix. The 100 g of white chocolate melts and is incorporated into the cream. After the cream reaches room temperature, add 100 g of cream and mix. Pour the white chocolate mousse over the blackberry mousse, level it and put the cake back in the fridge. After the creams harden, the cake is removed from the ring.

Related Recipes:

How many grams does a sheet of gelatin have, because I have gelatin powder?

/>Ana Consulea say:

Hi Ana
I admire you for your work. I am also passionate about cakes
I made the dacquoise top last night. I followed your recipe exactly but I expected it to be crispy. It's tasty but not crunchy. Is that how it should be? The strawberry insert didn't harden very much after it was in the fridge, is just starch enough? at what temperature should the mixture be boiled?

/>Ana Consulea say:

Hi Cristina!
Dacquoise is not a crunchy countertop. If you want something crunchy, you can make a simple meringue in which to put ripe almonds. But for this cake, with a white chocolate, a meringue top is much too sweet. The strawberry insert should be in the freezer to harden, not in the refrigerator. It must be frozen so that it can be removed from the mold and placed in the middle of the cake. If you want to make sure, you can also put a sheet of hydrated and melted gelatin in the insert.

Didn't I understand too well & # 8230 needle cake is served frozen? After 24 hours in the freezer, put it in the fridge. How many hours does it take to defrost and serve? Following the steps explained by you, it will never look like in the Photography & # 8230 the secret with strawberry decoration you did not explain it & # 8230

/>Ana Consulea say:

It is not served frozen, but in order for it to be glazed and for all the ingredients to stabilize, it must be kept in the freezer. It is a confectionery technique, specific to cakes with French influence, entremets, which require freezing for assembly, glazing and decoration. Freeze the cake, take it out of the freezer, glaze it immediately with the white glaze that must have a maximum of 36 degrees Celsius, put it in the fridge for 1 hour, take it out, decorate it (we leave it in the fridge to stabilize the glaze, so as not to the decor slides in all directions). Put it back in the fridge where you leave it for a few good hours, ideally 6, to reach a temperature of 2-4 degrees. I didn't explain the decor, because I wanted you to make the decor you like.
Temper the white chocolate, spread it on a sheet of actofan cut to the size of 16 cm long and 3 cm high. Spread the tempered white chocolate on this sheet, which you bend in such a way as to make a circle with a diameter of 16, leave it to cool for 10 minutes, remove the acetophane sheet. Put the white chocolate circle on the cake and fill it with strawberries. Spor!

White cake "Snowflake" with delicious chocolate cream

For the festive Christmas meal I prepared a white cake. This year, unfortunately, there was no snow, so we wanted to compensate for this lack, visually, obviously, with a cake that reminds us of the snows of another time. So I made this cake that I called "Snowflake".

The idea came to me from the name of the other cake I had last year for the holidays and which I called the cake "Snowballs" because it looked like a Bulgarian, being a dome-shaped cake, made, this time cold, without baking.

How to prepare today's cake is simple. The recipe is very easy to put into practice. We need a sponge cake top that we can make either from whole eggs or using separate eggs. Both recipes are already on the blog published in detail & # 8211 see HERE and HERE.

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For the cream we will use mascarpone, whipped cream and white chocolate. You can find a variant of white chocolate cream with mascarpone HERE. For this cake, as I needed a larger amount of cream, I slightly modified the recipe. I will show below how I proceeded. So let's see how it's done.

How to make chocolate muffins

In a bowl mix flour, cocoa, sugar, baking powder, baking soda and a little salt. And in a glass lightly beat the egg, add the milk, oil and rum essence.

Pour the liquid composition over the dry ingredients in the bowl and mix only as it homogenizes. DO NOT mix excessively as the muffins will not grow nicely.

Chop larger chocolate and incorporate half into the composition.

Cover a muffin tray with baking paper and divide the composition into more or less equal shapes. Spread the rest of the chopped chocolate on top.

Preheat the oven to 180 ° C and bake the muffins for 25-3o minutes. For safety, do the toothpick test.

After baking, remove the muffins from a grill to cool. Good appetite!

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50th Birthday Cake - Chocolate

A chocolate figure cake is very beautiful for the birthday of any dear friend or family member.
You can customize this cake by choosing the numbers, the top, the creams and the desired message on the cake.
For a complete party, choose candles, figurines or fireworks to warm the atmosphere.

The fruits in the composition or those used to decorate the cake, depending on the season and availability, can be fresh or frozen.
Because each cake is made by hand, not according to templates, the final cake will not look the same as the details in the picture and there may be a weight difference of +/- 10%, depending on the complexity of making the cake.
Confectionery products are kept cold, at temperatures between 4-8 degrees C.
The general shelf life is 48 hours
Decorations and figurines may contain inedible pieces necessary only for their assembly.

Validity: Confectionery products are kept cold, at temperatures between 4-8 degrees C.
The general shelf life is 48 hours

2 chocolate cream cake recipes

1. In a small heat-resistant bowl, break the chocolate into pieces and add the butter. Heat a pot with a little water and melt the chocolate and butter in a bain-marie.

2. Add about 1/2 cup of cream to the white chocolate mixture and mix well until the ingredients are combined.

3. In a larger bowl, pour the remaining cream next to the white chocolate mix. Using a whisk or a mixer, mix the cream well until it becomes homogeneous and fluffy. Be careful not to mix too hard and give it a porous look. Cover the bowl with cling film and leave to cool in the fridge until the top is ready.

If you are going to use white chocolate cake cream for the outside of the cake, we advise you to keep a piece of solid chocolate to shave on top. The effect is maximum!