New recipes

Chocolate cake

Chocolate cake


Cream:mix the cocoa well with the caster sugar and water and put it on low heat to melt. Then leave it aside to cool. then butter in cooled cocoa and mix.

Countertop:from the cream take aside a quarter of the amount, and in the rest of the cream add melted chocolate. Let it cool in the fridge. Put a tablespoon of flour in the remaining cream and beat the beaten egg whites lightly from top to bottom. Put parchment paper in a cake form and pour the composition. And put it in the preheated oven and bake at the right heat. Do not open the oven door for 15 min. When the top is baked, leave to cool, remove on a plate and put the cream from the fridge on top.


For orange glaze:

Make a syrup from sugar and water, put it on the fire to boil, then add the orange slices and leave it on the fire for about 20-25 minutes. Remove the slices carefully and let them cool on a parchment paper. .Then it is placed on the cake according to everyone's imagination.


"Poultry milk" cake with chocolate & # 8211 a recipe that will become a favorite!

Today we present to you, dear lover of delicious dishes, a very delicious cake recipe & # 8211 "bird's milk" with chocolate. Candies of the same name, known since childhood, have always been a source of good mood for all lovers of sweets. We urge you to enjoy your loved ones with an original dessert, in which the soft and fragrant top combines perfectly with the fine cream. It is a perfect dessert for the holiday meal.

PANDISPAN INGREDIENTS

& # 8211 8 g baking powder vanilla sugar to taste

CREAM INGREDIENTS

& # 8211 4 tablespoons starch or sifted flour

& # 8211 400 ml of 33% cream + 3 tablespoons sugar

& # 8211 150 g chocolate + 1 tablespoon vegetable oil

METHOD OF PREPARATION

1. Prepare the dough for the tops: break the eggs into a bowl, add the sugar, sifted flour, vanilla sugar, baking powder and a pinch of salt. Homogenize the ingredients in the bowl, using the mixer. Divide the dough into two equal portions.

2. Choose a baking tray measuring 20 x 20 cm and line it with aluminum foil. Pour a portion of the dough into the lined tray, spread it out and even it out.

3. Place the tray in the preheated oven at 180 ° C for 10-15 minutes. Baking time depends on each oven. Proceed similarly to the remaining dough.

4. Turn the baking tray over on a wire rack, remove the baking tin and foil. Allow the countertop to cool completely.

5. Prepare the cream: pour 2/3 of the amount of milk into a saucepan. Add the sugar and put the pan on the fire. Boil the milk mixture.

6. In the bowl with the remaining milk, break the eggs, add salt, starch and cocoa powder. Homogenize the ingredients, using the target. If desired, you can add a little vanilla sugar.

7. Pour the boiled milk into the bowl with the homogenized ingredients, stirring constantly.

8. Pour the homogenized composition into the pan and put it on the fire. Boil the cream, stirring constantly, until the first bubbles. Put the butter in the pan with the cream and mix again. Take the pan off the heat. Allow the cream to cool completely.

9. Dissolve the gelatin in a small bowl.

10. Prepare the cream: combine the cream with the sugar in a separate bowl. Beat the ingredients with the mixer until you get a fluffy mass.

11. Gradually add 2-3 tablespoons of chocolate cream to the fluffy whipped cream. Mix the composition using the mixer. Then pour the dissolved gelatin and mix the composition well again.

12. Assemble the cake: line a removable rectangular shape with aluminum foil.

13. Pour 1/3 of the amount of cream, spread it and even it out. Cover the cream with the baking sheet.

14. Then pour the remaining cream over the counter, spread it and even it out. Cover the cream with the second top and flatten it slightly. If desired, you can syrup the last countertop.

15. Refrigerate the cake for 1-2 hours.

16. Take the cake out of the fridge and place it on a wire rack. Remove the foil and removable form.

17. Melt the chocolate in a saucepan, then add the vegetable oil. Mix the composition well.


If you like it, share it with your friends!






Ingredient:

1 white cake top
4 bananas
2 envelopes of Dr. Qetker chocolate cream cake powder
8 tablespoons caster sugar
500 ml cold milk for chocolate cream
3 sachets of Dr. Qetker whipped cream
450ml cold milk for whipped cream
1 / 2l water with sugar to syrup the tops of the syrup

Method of preparation:

Put 500 ml of milk in a bowl, add over 2 sachets of chocolate cream powder and 8 tablespoons of caster sugar and then mix everything until you get a homogeneous cream. We put the cream obtained in the fridge until we start to fill the cake.


Put 450ml of cold milk in a bowl, add the whipped cream powder and mix until the whipped cream hardens and put it on the fridge for a few minutes.

We take the bananas, peel them and cut them into slices.

We prepare in a bowl water with sugar for syrup.
When we have everything ready, we start filling the slices on the counter.
My countertop was bought commercially so it was ready divided into 3, if you prepare the countertop at home cut it into three levels.
We take the first part of the countertop, put it on a plate and syrup it, add the chocolate cream, spread it evenly over the whole surface and put a row of bananas over the cream.



We take the second top, put it over it and again we add the chocolate cream that we spread evenly and we add again a row of banana slices.



Finally, we put the third part of the top on top, we add over the chocolate cream, we distribute it evenly and over this layer of cream we coat the cake in whipped cream, decorating it according to our preferences.







If you like it, share it with your friends!






Ingredient:

1 white cake top
4 bananas
2 envelopes of Dr. Qetker chocolate cream cake powder
8 tablespoons caster sugar
500 ml cold milk for chocolate cream
3 sachets of Dr. Qetker whipped cream
450ml cold milk for whipped cream
1 / 2l water with sugar to syrup the tops of the syrup

Method of preparation:

Put 500 ml of milk in a bowl, add over 2 sachets of chocolate cream powder and 8 tablespoons of caster sugar and then mix everything until you get a homogeneous cream. Put the cream in the fridge until we start to fill the cake.


Put 450ml of cold milk in a bowl, add the whipped cream powder and mix until the whipped cream hardens and put it on the fridge for a few minutes.

We take the bananas, peel them and cut them into slices.

We prepare in a bowl water with sugar for syrup.
When we have everything ready, we start filling the slices on the counter.
My countertop was bought commercially so it was ready divided into 3, if you prepare the countertop at home cut it into three levels.
We take the first part of the countertop, put it on a plate and syrup it, add the chocolate cream, spread it evenly over the whole surface and put a row of bananas over the cream.



We take the second top, put it over it and again we add the chocolate cream that we spread evenly and we add again a row of banana slices.



Finally, we put the third part of the top on top, we add over the chocolate cream, we distribute it evenly and over this layer of cream we coat the cake in whipped cream, decorating it according to our preferences.







Top chocolate cream recipes for garnishing and decorating delicious cakes!

The easiest way to make a chocolate cream for the cake is to use cocoa. You need the simplest and most affordable ingredients. The cream can be water or milk based, however it will be dense and very tasty. Today's cream resembles boiled cream, but it is prepared without eggs, so much simpler, and gives it a lighter texture.

INGREDIENT:

-2 glasses of milk or water (250 ml)

-4 tablespoons cocoa (80-100 g)

-2 tablespoons flour (40-50 g)

METHOD OF PREPARATION:

1.Mix the sugar, flour and cocoa.

2. Pour a little milk and gradually dilute the dense composition.

3. Bring the mixture to the boil, on low heat and stirring constantly.

4. Allow the cream to cool for 15 minutes, then add the butter and mix.

5. The cream must cool completely before use.

2.Chocolate cream with chocolate

The chocolate cream with chocolate is made as simple as the one with cocoa, but the taste will be better, more intense and tastier. You need to keep in mind that the higher the percentage of cocoa beans in the product, the firmer and denser the cream will be. This cream is used hot, it is perfect for garnishing crumbly and sponge tops or for covering the whole cake.

INGREDIENT:

METHOD OF PREPARATION:

1. Melt the chocolate in a bain marie.

2. Heat the milk with sugar, but do not bring it to the boil.

3. Pour the chocolate into the milk composition, stirring constantly.

4. Add the butter and let the cream cool a little, meanwhile it will thicken.

3.Chocolate cream with mascarpone

This cream is prepared without liquid ingredients and comes out very dense and firm. Therefore, before use, we recommend that you syrup the countertops. It is the ideal filling for fluffy sponge cakes and goes well with berries.

INGREDIENT:

-200 gr of dark chocolate

METHOD OF PREPARATION:

1. Melt the chocolate in a bain marie.

2. Mix the mascarpone with powdered sugar, using the mixer, to obtain a fluffy and creamy composition.

3. Pour the hot chocolate (not hot!) And mix the cream once more.

4. Chocolate cream with cream

A fine and aerated cream. To be fluffy, it is necessary to use 35% liquid cream and be very cold. Do not beat it too much and check the consistency, so that it does not turn into butter. At the end add hot chocolate. The whipped cream goes well with garnishing and decorating the dessert.

INGREDIENT:

-200 ml of cream for 35% cream

-100 gr of dark chocolate

METHOD OF PREPARATION:

1. Melt the chocolate in a bain marie and let it cool, you will use it hot.

2. Beat the liquid cream on high speed, incorporating the powdered sugar.

3. Continue to mix and pour the hot chocolate.

5. Chocolate cream with fermented cream

The simplest chocolate cream for the cake is the cream with fermented cream. It saves you when you have to quickly invent a tea dessert. It is suitable for commercial countertops, they soak very well and do not require syrup. As a chocolate base you can use both cocoa and a tablet of dark or milk chocolate.

INGREDIENT:

-400 ml of 25% fermented cream

-cream hardener (if needed).

METHOD OF PREPARATION:

1. Melt the chocolate and let it cool until warm.

2.Mix the cold cream, gradually adding the powdered sugar, cocoa and hardener.

3. Pour the chocolate, mixing the cream for another minute.

6. Chocolate cream with butter

This thick cream is often used for dessert decoration or when a thick layer of cream is needed between the countertops. In order for the butter to turn into a cream, beat it softly at high speed with powdered sugar until it becomes fluffy. Use cold. This cream does not soak the countertops, so you need to use a syrup.

INGREDIENT:

METHOD OF PREPARATION:

1. Melt the chocolate and let it cool until warm.

2. Beat the soft butter with the mixer, gradually adding the powdered sugar. The composition should become light in color and acquire the consistency of a fluffy cream.

3. Pour the freshly melted hot chocolate into a thin stream and continue to mix.

4. Before using the chocolate cream with butter, you need to let it cool completely.

7. "Charlotte" chocolate cream

The tastiest cream for a chocolate cake is the "Charlotte" cream. The recipe is similar to that of boiled cream, but in this case no flour or starch is added. For a special taste add rum or chocolate liqueur, and if the dessert is prepared for children, then add vanilla. In both cases you get an extremely chocolatey dessert that will surely conquer all sweet lovers.

INGREDIENT:

METHOD OF PREPARATION:

1.Mix the egg yolks with sugar, pour the milk and put the composition in a bain marie.

2. Boil the mixture until it thickens.

3. Beat the soft butter until you get a whitish and fluffy composition, pour the liqueur and milk, continuing to mix.

4. Melt the chocolate and pour it into the cream, stir.

5. Allow the cream to cool completely, then you can use it.

8. Chocolate cream for sponge cake

For the gingerbread cake you can prepare chocolate cream according to any of these recipes. Fluffy countertops soak very easily. If you have little time for a more sophisticated dessert, then prepare the cream based on condensed milk, butter and nuts. For a spicy taste, add a little rum or chocolate liqueur, and for the little ones - vanilla.

INGREDIENT:

-200 ml of condensed milk

-50 ml of chocolate liqueur

METHOD OF PREPARATION:

1. Beat the soft butter until you get a whitish and fluffy composition.

2. Gradually incorporate the condensed milk, stirring constantly.

3.Add cocoa and liqueur.

4. Allow the cream to cool slightly before using.

9.Chocolate cream for decoration

The chocolate ganache is perfect for decorating desserts. By changing the consistency and density of the cream, you can create true culinary masterpieces in your own kitchen. If you are dealing with fine ornaments, choose chocolate with a high percentage of cocoa content, because such a cream thickens very quickly. If you need a chocolate decoration that flows on the edges, then ganache is the best solution.

INGREDIENT:

-100 gr of dark chocolate

-100 ml of cream for 35% cream.

METHOD OF PREPARATION:

1. Break the chocolate into pieces and set it aside.

2. Heat the cream with powdered sugar, but do not bring it to the boil.

3. Pour the cream mixture over the chocolate and stir until the chocolate melts.


Separate the egg whites from the yolks and mix the egg whites with the vanilla sugar (50gr. Vanilla sugar), mix until a hard foam is made, then add the yolks and mix, add the melted chocolate together with the butter and sugar (melt in a bowl on a steam bath) and finally add the baking powder quenched with apple cider vinegar and wheat flour and mix until we get a homogenized paste.

Grease the cake tin with butter, then line it with flour and pour the composition into the pan, put the pan in the oven for about an hour in the preheated oven.
After removing the top from the oven, put the chocolate for the icing in a metal cup and put the cup in the oven and let the chocolate melt (it melts very well and does not stick to the cup). When the top has cooled, cut it in half and syrup the piece of top with apricot compote syrup or any kind of syrup we have in the house, put the apricot jam mixed with liqueur, put the top of the top and syrup again, then pour the chocolate over the top and spread the chocolate well and over the chocolate we will put crushed hazelnuts.

Then we put the cake in the fridge!

Try this video recipe too


Chocolate cake: learn how to make it in 5 steps!

Step 1:
Preheat the oven to 180 & ordmC and line the shape in which you will place the cake with waxed paper.

Step 2:
Place the cocoa powder in a bowl and gradually add the boiled water, stirring constantly, until the mixture becomes fine and compact. On the stove, over low heat, pamper everything with butter and sugar until the ingredients melt and melt. Remove the chocolate sauce from the heat source and allow it to cool slightly, then add beaten eggs.

Step 3:
Flour, baking soda and baking powder must be powdered in the wonderful chocolate composition. Mix carefully and skillfully until all these ingredients are perfectly incorporated. We don't want lumps in the cake, do we? Then carefully pour the chocolate paste into the desired shape. Let the cake be caressed by the heat of the oven for between an hour and an hour and 45 minutes. From time to time, take another look at the wonderful delicacy and, with the help of a straw, check if it is ready or not (trick learned from grandma)!

Step 4:
When it is already baked, carefully remove it from the mold and allow it to rest and cool on a towel.

Step 5:
Next is the topping cream. It's very easy to prepare! Heat the sweet cream on the fire until close to boiling point, then add the dark chocolate squares. Mix vigorously until you get a homogeneous mixture. Let the mixture cool for 5 minutes, then, with a wide knife, decorate the cake.

After another hour in the fridge, delicious chocolate cake it's only good to serve! Simple to prepare and irresistibly good!


Chocolate cake: learn how to make it in 5 steps!

Step 1:
Preheat the oven to 180 & ordmC and line the shape in which you will place the cake with waxed paper.

Step 2:
Place the cocoa powder in a bowl and gradually add the boiled water, stirring constantly, until the mixture becomes fine and compact. On the stove, over low heat, pamper everything with butter and sugar until the ingredients melt and melt. Remove the chocolate sauce from the heat source and allow it to cool slightly, then add beaten eggs.

Step 3:
Flour, baking soda and baking powder must be powdered in the wonderful chocolate composition. Mix carefully and skillfully until all these ingredients are perfectly incorporated. We don't want lumps in the cake, do we? Then carefully pour the chocolate paste into the desired shape. Let the cake be caressed by the heat of the oven for between an hour and an hour and 45 minutes. From time to time, take another look at the wonderful delicacy and, with the help of a straw, check if it is ready or not (trick learned from grandma)!

Step 4:
When it is already baked, carefully remove it from the mold and allow it to rest and cool on a towel.

Step 5:
Next is the topping cream. It's very easy to prepare! Heat the sweet cream on the fire until close to boiling point, then add the dark chocolate squares. Mix vigorously until you get a homogeneous mixture. Let the mixture cool for 5 minutes, then, with a wide knife, decorate the cake.

After another hour in the fridge, delicious chocolate cake it's only good to serve! Simple to prepare and irresistibly good!


Chocolate trio cake

A delicious chocolate cake with three kinds of mousse and a wet cocoa top. If you want to impress with a good cake, but also with a pleasant appearance, it is perfect.

It is not difficult to make, it is the simplest and fastest cake, with a guaranteed result even for a novice in the kitchen.

You can make it as a weekend dessert or for an anniversary, it will definitely be a success.

For the countertop (20 cm) we need: 1 egg, 50 ml oil, 50 ml milk, 50 ml hot coffee, 100 g sugar, 80 g flour, 30 g cocoa, 5 g baking powder.

Mix the egg, oil and milk in a bowl. In another bowl, mix the dry ingredients, then mix the two compositions and add the hot coffee. Pour the composition in a form lined with baking paper and bake for 12-15 minutes at medium temperature.

For mousse we need: 4 egg yolks, 500 ml milk, 100 g sugar, 40 g starch, 100 g dark chocolate, 100 g milk chocolate, 100 g white chocolate, 600 ml whipped cream, 15 g gelatin, 60 ml water cold.

Put the milk and sugar in a saucepan on the fire, mix the yolks with the starch, then pour the warm milk. Turn the pan on the heat and stir constantly until it thickens. Divide the cream into 3 bowls, in each bowl add a type of finely chopped chocolate. Hydrate the gelatin in cold water, then dissolve it in the microwave and divide it between the three creams. Mix well, cover the bowls with cling film and allow to cool. In each chilled cream we incorporate 200 ml of whipped cream.

In a cake circle or in the tray in which we baked the tops (lined with food foil so that we can take it out of shape) we place the top and syrup it a little (water, sugar, vanilla).

Pour the dark chocolate mousse over the counter, put it in the freezer for 10 minutes, continue with the milk chocolate mousse, freezer and the white chocolate mousse.

Put the cake in the fridge for 2-3 hours, then decorate it with fruit, cocoa or chocolate icing (melt 50 g dark chocolate with 50-60 ml whipped cream, let it cool, then pour over the cake, preferably not we dress, so the beautiful layers can be seen).


Chocolate cake

While ordering via laptop, I found this delicious chocolate cake in a folder and I realized that… I don't have it in the cake recipes from the blog. A cake ONLY for chocolate lovers, flavorful, with so much chocolate.

[ingredients title = ”Chocolate Cake Ingredient”]

  • countertop
  • 7 eggs
  • 7 tablespoons sugar
  • 8 tablespoons flour
  • a teaspoon of baking powder
  • a vf. salt knife
  • 3 tablespoons oil
  • 3 tablespoons water
  • 3 tablespoons black cocoa
  • rum-free (or teaspoon)
  • White cream
  • 250 g white chocolate
  • 180 ml liquid cream
  • a teaspoon of vanilla essence
  • Brown cream
  • 300 g milk chocolate
  • 300 ml liquid cream
  • the teaspoon free of rum
  • Syrup - a few tablespoons of cognac, Amaretto or, if you like more syrupy, a simple syrup of water with a little sugar and a few tablespoons of cognac or Amaretto

[preparation title = ”Preparation of Chocolate Cake”]


Chocolate cake: learn how to make it in 5 steps!

Step 1:
Preheat the oven to 180 & ordmC and line the shape in which you will place the cake with waxed paper.

Step 2:
Place the cocoa powder in a bowl and gradually add the boiled water, stirring constantly, until the mixture becomes fine and compact. On the stove, over low heat, pamper everything with butter and sugar until the ingredients melt and melt. Remove the chocolate sauce from the heat source and allow it to cool slightly, then add beaten eggs.

Step 3:
Flour, baking soda and baking powder must be powdered in a wonderful chocolate composition. Mix carefully and skillfully until all these ingredients are perfectly incorporated. We don't want lumps in the cake, do we? Then carefully pour the chocolate paste into the desired shape. Let the cake be caressed by the heat of the oven for between an hour and an hour and 45 minutes. From time to time, take another look at the wonderful delicacy and, with the help of a straw, check if it is ready or not (trick learned from grandma)!

Step 4:
When it is already baked, carefully remove it from the mold and allow it to rest and cool on a towel.

Step 5:
Next is the topping cream. It's very easy to prepare! Heat the sweet cream on the fire until close to boiling point, then add the dark chocolate squares. Mix vigorously until you get a homogeneous mixture. Let the mixture cool for 5 minutes, then, with a wide knife, decorate the cake.

After another hour in the fridge, delicious chocolate cake it's only good to serve! Simple to prepare and irresistibly good!