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Chocolate cake

Chocolate cake

I beat the 3 eggs like for an omelet. I melted the chocolate in the microwave together with the cream and let it cool a bit and then I mixed it with eggs, fructose, baking soda and flour. I poured the composition into a tray lined with baking paper. I let the countertop bake at 170 degrees Celsius, I did the test with the toothpick and when it was baked, I took it out and let it cool on a plate. For the cream, I melted the chocolate together with the cream in the microwave (90 seconds at 750). When the chocolate was melted, I added hydrated gelatin in a little water and left it in the microwave for 20 seconds at the same power.

I mixed the chocolate with the mascarpone until I obtained a homogeneous composition, at the end I added the honey and I mixed very well.

I cut the worktop in two halves (horizontally). In the tray where I baked the top I put half of the cream, I put half of the top, then the rest of the cream and the second half of the top. I left it in the fridge for 3 hours (it can be left overnight to make sure the cream has hardened), I turned the cake over on a plate.

I decorated with almond flakes on the edge, I placed the candies and I sprinkled cinnamon.


Melt the chocolate with coffee or milk and a little salt over low heat, stirring constantly and being careful not to boil. Let it cool. We put the egg whites in a bowl and beat them together with the sugar until we have a hard foam. Add the yolks, melted chocolate, walnuts, baking powder and flour. Homogenize and pour into the tray covered with baking paper (tray with a diameter of 20 cm I used). Put in the oven heated to 180 degrees until it passes the toothpick test (30 minutes).

It is a damp top that no longer needs to be syruped. Let the countertop cool, preferably until the next day, so that we can cut it more easily. Divide the worktop into 3.

Cream: Put 200 ml of whipped cream in a saucepan on the heat. When it is hot, add the broken chocolate pieces and mix until it melts. Let it cool well before mixing. When it is cold, put the mascarpone and the rest of the whipped cream and beat very well until we have a cream with a thick consistency. Take 3-4 tablespoons of cream to put on top of the cake, and divide the rest into two equal parts. We assemble the pieces of cake, and on top we put the cream aside.

Put the cake in the fridge and make the icing. Melt the chocolate together with the butter and milk and let it cool a bit. Pour over the cake, level and refrigerate. As a decoration you can use caramelized nuts (as I used), colored candies or it can be left like that.


Melt the chocolate with coffee or milk and a little salt over low heat, stirring constantly and being careful not to boil. Let it cool. We put the egg whites in a bowl and beat them together with the sugar until we have a hard foam. Add the yolks, melted chocolate, walnuts, baking powder and flour. Homogenize and pour into the tray covered with baking paper (tray with a diameter of 20 cm I used). Put in the oven heated to 180 degrees until it passes the toothpick test (30 minutes).

It is a damp top that no longer needs to be syruped. Let the countertop cool, preferably until the next day, so that we can cut it more easily. Divide the worktop into 3.

Cream: Put 200 ml of whipped cream in a saucepan on the heat. When it is hot, add the broken chocolate pieces and mix until it melts. Let it cool well before mixing. When it is cold, put the mascarpone and the rest of the whipped cream and beat very well until we have a cream with a thick consistency. Take 3-4 tablespoons of cream to put on top of the cake, and divide the rest into two equal parts. We assemble the pieces of cake, and on top we put the cream aside.

Put the cake in the fridge and make the icing. Melt the chocolate together with the butter and milk and let it cool a bit. Pour over the cake, level and refrigerate. As a decoration you can use caramelized nuts (as I used), colored candies or it can be left like that.


Chocolate cake with red wine

Chocolate cake with red wine and spices with the scent of the Holidays, step by step culinary recipe, illustrated with images. Chocolate cake recipe with red wine and spices, ingredients and preparation. How to make a chocolate goose cream and red wine.

It's not the first time I've made a chocolate cake with red wine, a combination so delicious that I can't even describe it to you. I would just say that chocolate and red wine seem made for each other, complementing and merging in a completely new flavor, distinct and absolutely perfect. I experimented with this flavor in a cake with chocolate, oranges and red wine published in the same way, on the eve of the Holidays. Cake that won, by the way, many hearts, which I have no doubt will happen with the elegant and so delicious square cake that I propose today.

I also tell you that Vukomir smiled all day today, in a good mood and patient. "It smells so good in the whole house," he told me, "that I am willing to enjoy this perfume until tonight, when you finish everything you set out to do!" Because, yes, today it smelled beautiful in our house, a perfume so pleasant and balanced and especially optimistic, cheerful, that I love this cake even more for the aromas it gave me.

But what is really special about this holiday flavored cake is the cream. I was afraid of her, it was an experiment and I just jumped for joy when the result turned out to be so delicious. For the cream, we used a semi-sweet wine, Pinot Noir & # 8211 Sigillum Moldaviae. It is a velvety, balanced wine, with fruity notes of black cherries, accentuated by the vanilla aroma.

Find out the whole and delicious story.


Alice Kitchenette

I have been trying to present this recipe to you for some time. A delicious and very good-looking cake, which is worth trying at least once, especially for those who love chocolate.
He is a calorie bomb, but I say that I deserve such a treat at least once a year, in my case with a special occasion "my birthday".

Ingredient:

  • 60 g of powdered almonds, go and ground nuts
  • 100 g powdered sugar (60 + 40)
  • 20 g cocoa
  • 4 egg whites
  • a pinch of salt

Mix the almonds with 60 g of powdered sugar and cocoa. Whisk the egg whites with the 40 g of sugar and a pinch of salt. Pour the almond mixture and mix lightly so as not to leave the composition, from top to bottom or as they used to say "lipa lipa". The resulting composition is poured into a detachable form and placed in a preheated oven at 200 degrees C for 15 minutes. Allow to cool completely before use. After it has cooled, we put it on a plate and then we put the circles on the detachable shape of the cake.

  • 125 ml of sweet liquid cream
  • 250g white chocolate
  • 2g gelatin -1 sheet
  • 300 ml unsweetened whipped cream

The gelatin is soaked. Then whip the cream well. Heat the cream (on low heat or in a bain marie), add the chopped or broken chocolate pieces. Stir until melted and incorporated well with sour cream. When the mixture is still warm, add gelatin (I left the composition to cool a bit and I needed to easily dissolve the gelatin in the microwave) and whipped cream. Incorporate then pour the composition over the counter.

  • 125 ml liquid cream
  • 160 gr milk chocolate
  • 1 sheet of gelatin
  • 100 grams of whipped cream

The gelatin is soaked. Then whip the cream well. Heat the sour cream, add the chopped chocolate. Stir until melted and incorporated well with sour cream. When the mixture is still warm, add gelatin and whipped cream. Incorporate then pour the composition over the white chocolate mousse, left of course cold until it has hardened.


Ingredients Chocolate cake with red wine

cocoa roll top:

  • 5 eggs
  • 125 grams of sugar
  • 25 grams of cocoa
  • 100 grams of flour
  • 1 pinch of salt
  • 1 teaspoon vanilla extract

chocolate goose cream and red wine and decor

  • 300 grams of chocolate with 70% cocoa
  • 750 ml. red wine, I used Pinot Noir & # 8211 Sigillum Moldaviae
  • 250 ml. whipped cream with 35% fat
  • 60 grams of butter with 80% fat at room temperature
  • 130 grams of sugar
  • 1 teaspoon vanilla extract
  • 2-3 strips of orange peel
  • 1 piece star anise
  • 1-2 cinnamon sticks
  • 5 pcs. cloves
  • 3 cardamom pods
  • 4 sheets of gelatin
  • 130 grams of milk chocolate with 45% cocoa

Preparation of cocoa roll for chocolate cake with red wine

I will not insist too much on the preparation of this thin cocoa countertop, because everything you need to know about the preparation can be found at roll top recipe, including a video tutorial. Obviously, we will not roll the top, but we will let it, after baking, cool in the tray, on the baking paper.

I baked the top in a 42 x 35 cm tray (oven tray) and for this cake I needed two square pieces of top, with a side of 21 cm. So I cut the countertop in half on the longer side and then cut two squares. The remaining margins? They disappeared before I asked about them, someone (who?) Swallowed them with a cup of milk.

Chocolate Cream Cone Preparation with Wine and Spices & # 8211 Chocolate Cake with Red Wine

1. First, I poured an entire bottle of wine (yes, the whole bottle) into a saucepan. I added orange peel, cinnamon, cardamom, cloves and anise. Then I put the sugar & # 8211 130 grams & # 8211 and I put everything on the fire.

2. Don't be afraid that someone will get drunk from a slice of cake! The wine must be boiled for a long time, until it is reduced from 750 ml to only 450 ml. During boiling, all the alcohol will evaporate, leaving and concentrating the pleasant aroma of the wine combined with that of the fragrant spices. Finally, after reducing enough, the wine is strained and collected in a graduated container, measuring. We make sure we have exactly 450 ml, otherwise we boil it until it drops enough.

3. Meanwhile, break into pieces of chocolate with 70% cocoa (300 grams). Immediately pour 200 ml of the reduced wine, still hot, on top of it. The remaining 250 ml of reduced wine is kept aside.

4. Set aside for 4-5 minutes, during which time the heat of the hot wine will soften the chocolate. Stir until the chocolate is completely dissolved in the red wine. A thick and shiny syrup is obtained. Add the butter, in small pieces, and continue to mix until it is completely incorporated. Allow to cool well (at room temperature) then add the chocolate base and red wine to the refrigerator for at least 3 hours.

5. In a large bowl put the cream for very cold cream. Add the composition of red wine and chocolate, and it is very cold and well hardened. Add the vanilla extract then beat with the mixer on high speed until it hardens well, obtaining a frothy and firm cream.

Assembling chocolate cake with red wine

6. On a flat surface, place the first square countertop with a side of 21 cm. Measure 50 ml. of the wine syrup I set aside in point 3. 200 ml will remain. which we keep on. With ½ of the 50 ml of reduced wine, lightly syrup the top.

7. Cover the top with ½ of chocolate cream and red wine and level it well with a long spatula.

8. Continue with the second countertop, which is carefully placed, to overlap perfectly over the first. It is easily syruped with the 25 ml. of wine reserved for this purpose.

9. Add all the remaining cream and level nicely. Obviously, at this point, our chocolate cake with red wine might be ready, it might just be cocoa powder & # 8211 like the tiramisu & # 8211 or, why not, with cinnamon powder, which perfectly matches the flavors of the cream. As well, this chocolate cake could simply be with grated chocolate. Or, why not, it could be cooled well, then coated in cream. I opted for a different kind of decor, below I will show how I did it.

Decoration

10. I imagined this cake covered with a jelly from that aromatic wine that I reduced and perfumed it with spices. A project that requires a frame that fits the cake tightly and perfectly.

For this, I hydrated 4 sheets of gelatin in cold water. I heated the remaining reduced wine well (200 ml), so that it felt warm well, without boiling. Attention, heated to more than 60 ° C, gelatin can lose its gelling property. I dissolved the well-hydrated gelatin sheets in the reduced wine and left it to cool, to be barely warm.

I framed the cake with the metal frame and carefully distributed the jelly. It was almost cold, starting to gel when I poured it. I leveled it quickly and put it in the fridge to harden. In the end, it looked like below.

11. I melted milk chocolate (130 grams). On two strips of acetate 6 cm wide and 45 cm long, I poured the melted chocolate and leveled it with a spatula.

I left it to cool, to harden well, then I straightened the edges and cut the chocolate into equal rectangles, using a knife soaked in hot water and wiped.

12. I arranged these rectangles around the cake, spending them a little on top of each other. I tried to touch the chocolate with my fingers as little as possible, because the fingerprints are very visible on it.

Serving the cake

My recommendation is to serve the cake very cold in the fridge. It must be kept in the refrigerator covered with a special lid for cakes, which protects it from foreign odors that it can take over very easily. If it matches something, know that it goes like a glove with a semi-sweet wine, perfect for dessert. And, obviously, I chose the same wine that I put in the cake, Pinot Noir Sigillum Moldaviae.


Stump cake with chocolate cream

Stump cake with chocolate cream and mascarpone, a simple and quick recipe, made from roll sheet and cream with chocolate, whipped cream and mascarpone.

It is a fine cake, which can be ready in just a few hours, with a simple or more complex decoration, as you like. For decoration I used an easy to prepare cream, with chocolate, whipped cream and mascarpone.

We will use mascarpone cream with whipped cream and chocolate, click on the picture above to find the complete recipe. Set aside 1/3 of the cream, which we will use for decoration. In the rest of the cream add 50 g of chocolate drops (or nuts, hazelnuts, ground almonds).

We mix and we are going to fill the roll. We also use 50 g of raisins and a spoonful of candied fruit.

We will use half of the cream for each roll sheet, we will put more in the middle, we will leave an edge of about 2 centimeters, which will be covered when we roll the sheet.

Sprinkle with raisins and candied fruit, then roll the sheet very carefully. Place the roll in the sheet in which we baked it and put it in the fridge, leave it for at least 3 hours. We will do the same with the other roll sheet.

Cut both ends of the roll obliquely, and cut the other roll into 2-3 pieces to form the trunk. See in the video recipe how to do everything.

Decorating the cake

We are going to decorate the cake. I preferred to use a kitchen knife, you can use a spatula or a spoon, as you prefer. We spread a uniform layer, carefully we will form a texture similar to that of the bark or, if not, we can give this shape using a fork.

We place various decorations on top, I decorated it with leaves and popcorn from sugar paste. Find here more recipes with sugar paste.

That's all, we have a good-looking and delicious cake ready in just a few hours, without much work. I invite you to try the stump cake recipe.

I leave below the video recipe, to see closely how I prepare the cake:


Pavlova cake with chocolate

Pavlova cake is easy to assemble, but it takes a little patience to bake each top. It's best to make them one at a time, so divide the ingredients on the countertops into 3 and then get to work. Ideally, make the meringue sheets a day before the cake is assembled.

1. Start with meringue - it is a French one. For each sheet of meringue, beat 150g of egg whites (5 egg whites), first with a third of the powdered sugar, and after the meringue has become more compact, add the rest of the powdered sugar. Beat the bezau at high speed.

2. When the meringue is ready, pour a little of the cocoa and cinnamon mixture and stir from top to bottom. It does not have to be completely incorporated, but only has meringue inserts.

3. Then pour the composition on a baking sheet and spread it to be 20 cm. You can put it with a pos or a spatula. Pour a little more of the cinnamon and cocoa mixture on top. Put the meringue in the oven at 90 degrees for 2.5 hours. It should be hard on the outside and a little soft on the inside. When it is ready, let it cool and harden until the next day. Repeat the process for the other 2 cake tops.

4. For the filling, pour over the hot sour cream chocolate and mix gently until it melts. When it has melted, add the butter and mix well. This is the ganache for the cake. Let it cool and then put it in the fridge for an hour, but stir in it every 10 minutes so that no crust forms on top.

5. Beat the whipped cream with 20 g of sugar to obtain whipped cream.

6. To mount, first put a little whipped cream in the middle of the tray, so that the top does not slip and put the first sheet of meringue. Pour 1/3 of the chocolate cream. Then add the whipped cream to cover the entire top. Sprinkle with crushed hazelnuts. Then add the next sheet of meringue, chocolate ganache, hazelnuts and whipped cream. Repeat for the last sheet of meringue. At the end, put less whipped cream, so that it doesn't fall on the edges. Then decorate with melted chocolate. Peanuts and hazelnuts and raspberries.


Delicious chocolate cake: learn how to prepare it

200 grams of chocolate with at least 60% cocoa (I used 80%)
200 grams of butter
75 ml of milk
300 grams of muscovado sugar
3 medium-sized eggs
25 grams of cocoa
175 grams of flour (I used wholemeal)
1 good spoon with granules for instant coffee
125 ml. of water
1 teaspoon grated baking powder
1 knife tip of baking soda
1 pinch of salt

300 grams of whipped cream
200 grams of the same chocolate with at least 60% cocoa

100 grams of chocolate with 60% cocoa, grated or curled I would have wanted)

For the countertop: turn the oven to 150 degrees. Prepare a cake form with a detachable ring (grease with solid fat and / or line with baking paper).

Break the chocolate into pieces and place in a fireproof dish. Put the butter cut into pieces on top. Instant coffee is dissolved in 125 ml of cold water and put over butter and chocolate broken into pieces:

Put the pot on the fire and heat it only until the chocolate melts well, then pull it aside and keep it covered:

Mix the eggs with the sugar, in a large bowl, until a thick cream is formed. Add the milk:

The flour mixes very well with cocoa, baking powder and baking soda:

Mixing on low speed, add the composition with melted chocolate to the eggs. Then add the flour, mixing with circular movements from bottom to top until it is completely incorporated:

Even if the result obtained seems a bit liquid, the countertop will be incredibly soft and with a moist consistency, a work of art in itself. Therefore, the composition obtained is poured in the form:

Obviously, the next step is to insert the shape into the oven until the top looks firm and the toothpick test is positive. It reached me in this state in an hour and 15 minutes!

The baked top is left to cool a little in the form:

Then remove, remove the baking paper and place on a grill until completely cooled:

The cold top is cut horizontally in three layers - carefully, because it is very fragile, but even if it is an inconvenience, making handling more difficult, in terms of taste and consistency of the final preparation is clearly a gain:

For the ganache, prepare the chocolate:

Break into pieces and put, along with the liquid cream, on the fire, stirring constantly until the chocolate melts in the cream:

Assembly: - on each of the lower layers of the countertop put 3-4 tablespoons of ganache (it should not be much, just enough to glue the layers together) and cover with the following:

All the remaining ganache is poured over the cake, helping lightly, with a spatula, to spread the fluid untied on top and to defiantly pour on the edges of the cake:

This madness is put in the fridge, and when it has cooled completely it is decorated with grated chocolate or curls, irregular pieces of chocolate (for curls, melt the chocolate and pour on a smooth surface, greased with solid fat. Put in the freezer until solidify and then shave the curls with a knife).

In conclusion, a few words from a "victim" who tasted, thought he was dead and woke up in heaven: it's not a cake for small children! However, it has half a kilogram of chocolate and some cocoa and coffee besides! But the taste. but consistency. and yet, on the chocolate packages it was written that they are rich in natural antioxidants! (no, I'm not trying to apologize, no, no!). After all, I only ate one slice. but how many calories did that slice have?


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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 for 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.







Delicious chocolate cake: learn how to prepare it

200 grams of chocolate with at least 60% cocoa (I used 80%)
200 grams of butter
75 ml of milk
300 grams of muscovado sugar
3 medium-sized eggs
25 grams of cocoa
175 grams of flour (I used wholemeal)
1 good spoon with granules for instant coffee
125 ml. of water
1 teaspoon grated baking powder
1 knife tip of baking soda
1 pinch of salt

300 grams of whipped cream
200 grams of the same chocolate with at least 60% cocoa

100 grams of chocolate with 60% cocoa, grated or curled I would have wanted)

For the countertop: turn the oven to 150 degrees. Prepare a form of cake with a removable ring (grease with solid fat and / or line with baking paper).

Break the chocolate into pieces and place in a fireproof dish. Put the butter cut into pieces on top. Instant coffee is dissolved in 125 ml of cold water and put over butter and chocolate broken into pieces:

Put the pot on the fire and heat it only until the chocolate melts well, then pull it aside and keep it covered:

Mix the eggs with the sugar, in a large bowl, until a thick cream is formed. Add the milk:

The flour mixes very well with cocoa, baking powder and baking soda:

Mixing on low speed, add the composition with melted chocolate to the eggs. Then add the flour, mixing with circular movements from bottom to top until it is completely incorporated:

Even if the result obtained seems a bit liquid, the countertop will be incredibly soft and with a moist consistency, a work of art in itself. Therefore, the composition obtained is poured in the form:

Obviously, the next step is to insert the shape into the oven until the top looks firm and the toothpick test is positive. It reached me in this state in an hour and 15 minutes!

The baked top is left to cool a little in the form:

Then remove, remove the baking paper and place on a grill until completely cooled:

The cold top is cut horizontally in three layers - carefully, because it is very fragile, but even if this is an inconvenience, making handling more difficult, in terms of taste and consistency of the final preparation is clearly a gain:

For the ganache, prepare the chocolate:

Break into pieces and put, along with the liquid cream, on the fire, stirring constantly until the chocolate melts in the cream:

Assembly: - on each of the lower layers of the countertop put 3-4 tablespoons of ganache (it should not be much, just enough to glue the layers together) and cover with the following:

All the remaining ganache is poured over the cake, helping lightly, with a spatula, to spread the fluid untied on top and to defiantly pour on the edges of the cake:

This madness is put in the fridge, and when it has cooled completely it is decorated with grated chocolate or curls, irregular pieces of chocolate (for curls, melt the chocolate and pour on a smooth surface, greased with solid fat. Put in the freezer until solidify and then shave the curls with a knife).

In conclusion, a few words from a "victim" who tasted, thought he was dead and woke up in heaven: it's not a cake for small children! However, it has half a kilogram of chocolate and some cocoa and coffee besides! But the taste. but consistency. and yet, on the chocolate packages it was written that they are rich in natural antioxidants! (no, I'm not trying to apologize, no, no!). After all, I only ate one slice. but how many calories did that slice have?