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Chocolate and coffee cake

Chocolate and coffee cake

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Prepare the dough for Countertops: beat the egg whites with a pinch of salt, then add the sugar and continue beating. Mix the yolks with the oil and incorporate into the egg white foam. Lightly mix the sifted flour with the baking powder, grated chocolate and essence. The composition is poured into the large stove tray lined with baking paper. Bake for about 20-25 minutes (do the toothpick test). Leave to cool.

In the meantime it's done cream: Put the chocolate and liquid cream on low heat and mix until all the chocolate has melted. Set the bowl aside and add the butter. Stir until well incorporated, then place the dish in the freezer for 30 minutes, then remove, move the cream to a bowl, add the nes and beat with the mixer until frothy.

Cut the cooled top into 4 equal strips, grease them all with more than half the amount of cream, then spiral on a plate.

Grease the cake with the remaining cream and decorate according to your imagination. Refrigerate until the next day when it can be portioned.

Good appetite!

Simple chocolate cake

Time passes quickly when you work hard and especially when you love. That's what I'm doing all the time now, and that's my excuse for not blogging and Facebook. Times are changing, priorities are the same, but the passion for blogging and cooking remains just as strong so here I am again with a recipe for the soul this time, picked from a shabby notebook and yellowed by the time that has passed he and with stains of cocoa / chocolate printed on the pages. I was flipping through my notebook a few days ago and I was amused by my first writing from then, the first-grade one, which I still have today, handwritten recipes or cut from magazines and pasted directly on sheets. I came across this cake recipe I've been making since I was little. It's my first cake tried and tested in the kitchen.

I can't remember the exact first time I made it, but I was definitely assisted by my mother and as a conscientious girl I wrote the recipe in my candy recipe book back then. It's a very simple cake that I made every time I had a craving for something sweet. I remember that I never had emotions, it always came out and I could do it with my eyes closed. At one point I surprised a schoolmate and brought him this birthday cake. I was so sure of him and me. However, I had some emotions now, years later, when I started making cake for the blog. Maybe because it's been so long since I last cooked it or because I wanted it to come out perfectly. Or maybe because it was for my sister, Liudmila, who always beats me to make her cake because she has an appetite. My experience with this dessert is not great. Even though my real desire is to make wedding cakes, I haven't tried many recipes so far. So I went back to basics, to the beginning, to my first cake which is not something fancy, but very simple, honest, childish. I felt the need for things to be the same again or when I was little. In addition, it reminded me of home and me when I was a child. Nice feeling, isn't it? With the help I received from Dr. Oetker and the surprise ingredients I received, I set to work and below you can see what came out. Spor and you for the cake!


(for countertop)

4 eggs
4 tablespoons sugar
4 tablespoons flour
1 teaspoon baking powder from Dr. Oetker

(for chocolate cream)

2 whole eggs
140 gr. sugar
150 gr. butter
50 gr. black cocoa from Dr. Oetker
1 tablespoon rum essence from Dr. Oetker
2-3 tablespoons milk

coconut flakes for decoration

Preparation time:

We start with the chocolate cream because it has to stay in the fridge and only good when we make the top will it be ready to use. We need a medium bowl in which we rub the eggs with the sugar for 1-2 minutes and then add the milk. Stir a little more. Meanwhile, put a smaller kettle or saucepan on the fire with a little water. We are preparing a bain marie for our chocolate cream. When the water starts to boil, turn the heat down slowly and place our bowl over the pan. Stir continuously for 10 minutes with a whisk. Remove the composition from the heat and add the previously sifted cocoa powder. Mix well to incorporate the powder and add the butter. Stir until it melts. At the end we pour the spoon of rum essence. We put cream in the fridge.

In the meantime, we grab the counter. Separate the egg whites from the yolks. Beat the egg whites in a blender and add the sugar. Mix until it no longer feels. Add the yolks and mix. At the end, add the previously sifted flour. Pour the composition into a cake tin greased with butter and put it in the preheated oven for 15-20 minutes. When the worktop is ready, take it out and leave it to cool a little. Then cut it in half, horizontally and grease the bottom counter with chocolate cream. Cover with the second piece of countertop. Grease the outside with the remaining chocolate cream and decorate with coconut flakes. Serve with a cup of hot coffee and a little milk.

Chocolate Cake - Recipe with Lots of Chocolate

Chocolate cakes are a delicacy that is hard to refuse. The recipe presented below is extremely tempting and attractive, because it is very rich in chocolate and much easier to prepare than you can imagine. This dessert can hardly be resisted by anyone, whether he is passionate about chocolate or not.

Chocolate Cake - Recipe with Lots of Chocolate

Careful! The cream should stay in the fridge overnight, so the cake will not be ready until the next day. You should also know that 2 worktops will be baked, and not one whole, because there is a risk that it will not bake well. You can use 2 different trays (if you have them), or the same tray, in which the countertops will bake one at a time.

• 100 chocolates (melted)
• 40 g of dark cocoa
• 160 g of brown sugar
• 175 g of butter
• 3 tablespoons of milk
• 3 eggs
• 135 g of flour
• 1 tablespoon vanilla sugar
• 1 teaspoon of instant coffee
• 1 teaspoon of baking powder
• ½ teaspoon of baking soda
• 1 teaspoon of salt
• 100 g of cranberries (black grapes, blueberries, strawberries, cherries, cherries, raspberries or other berries)

• 300 g of dark chocolate
• 300 ml of whipped cream (or ready-made cream)
• 100 ml of cream

2 hours before preparing the cake, remove all the ingredients on the table, so that the cold ones reach room temperature.

Melt the chocolate in a bain marie, adding a tablespoon of milk, then set aside. Mix the sugar with the butter until you get a cream. Add one egg, mixing for one minute for each of the three. Finally, add the melted chocolate and mix well until you get a homogeneous cream.

In another bowl, mix the dry ingredients using a cloth: flour, baking powder, baking soda, cocoa, coffee and salt. These ingredients are gradually incorporated into the cream bowl above and mixed on low speed. Add the remaining 2 tablespoons of milk. After mixing, the composition should have the consistency of a thick cream. At the end, add the fruit and mix.

Turn on the oven and heat to 180 degrees. Line the tray or trays with baking paper, and grease the sides with a little butter. Sprinkle a little cocoa powder over the foil.

The composition for the countertop is divided into 2 equal parts and poured into the 2 trays. Put them in the oven and bake for about half an hour or until they pass the toothpick test.

Put the cream, sour cream and chocolate on the fire. As soon as it starts to heat, stir gently until smooth, then remove from the heat. The cream should be left in the fridge overnight.

A tall and very appetizing cake will come out. Each countertop is cut horizontally so that 4 layers will be obtained. The cream is divided into two equal parts: one for filling the cake, and the other for garnishing. Place the first half of the countertop on the serving platter and grease with a little cream, then continue with the other rows of countertop and cream, until the last layer.

The cream for garnish will be used to dress the cake. A few fruits can be placed on top of the cake. The sides of the cake can be embellished by drawing a few lines with a shape. Or you can practice any model you want.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.

Cake with chocolate mousse and seasonal fruits

  • Chocolate mousse cake (Maria Matyiku / Epoch Times) Chocolate mousse cake

The chocolate mousse cake is incredibly delicious, being one of the favorite desserts due to its simplicity, richness of flavors and flexibility: it can be served as such for tea or coffee, or it can be decorated with fruit of your choice. Being very rich, it is recommended to cut the cake into thin slices.


2 1/2 cups milk chocolate chips,

Seasonal fruits for decoration


To bake the worktop, use a round tray with a diameter of 23 cm, which is lined with baking paper cut to the shape of the tray. The oven is heated to 190 C.

The chocolate chips melt on its steam in a saucepan with a thick bottom at low temperature, stirring constantly so that it does not stick to the bottom of the pot. After the chocolate becomes fluid, remove from the heat and set aside.

The yolks separate from the egg whites.

Beat the egg whites well with a whisk or mixer on high speed until they harden well.

When the melted chocolate has reached room temperature, add one egg yolk at a time, stirring gently, until incorporated.

Then add the cup of yogurt, continuing to mix until the dough is smooth.

Add the beaten egg whites one at a time, stirring gently in a circular motion from top to bottom.

Pour the top into the pan and bake for 30-35 minutes, depending on the oven.

It is ready when the countertop detaches easily from the walls of the tray.

Leave the countertop aside for about 10 minutes to cool slightly, then turn over on a large round plate or plate.

The cake can be decorated with strawberries, berries or other seasonal fruits. Vanilla powdered sugar can be sprinkled on top using a fine sieve.

Optionally, before garnishing, you can pour a thin layer of melted chocolate from 1/2 cup of chips, to better hold the fruit. The cake is cut into slices using a thin-bladed knife, which has previously been moistened in warm water.

Note: Chocolate chips can be replaced with chopped milk chocolate. (one cup is the equivalent of 175 g of chocolate).

2 eggs
1/2 cup whipped milk
1/2 cup vegetable oil
1/4 cup of hard coffee at room temperature
1 Bourbon vanilla
1 cup white flour
3/4 cup with wholemeal wheat flour
1/4 cup cocoa powder
1/2 cup brown sugar
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 cup baked nuts (optional)
1 cup chocolate flakes

Difficulty: easy & middot Preparation time: 30 minutes & middot Nr. servings: 12-14

The oven is preheated to 190 degrees Celsius.
The muffin tins are greased with a little butter or oil, in case you do not use the muffin paper.
In an bowl, mix the eggs with the oil, coffee, whipped milk and vanilla.
Mix all the dry ingredients in a separate bowl, then incorporate the liquid mixture.
Mix with a spatula until well blended, then fill the muffin tins.
Leave it in the oven for 18-23 minutes, doing the toothpick test.

White chocolate cream with coffee:

150 g white chocolate, 100 ml boiled coffee, 250 ml sweetened liquid cream for whipped cream

Melt the white chocolate, cut into small pieces, in a bain-marie. While the chocolate is melting, make the coffee. We can use normal or decaffeinated coffee, weaker or stronger, depending on everyone's preferences. Remove the bowl of melted chocolate from the bain-marie, pour 1/4 hot coffee over it and mix until smooth. After this step, we will get a dense cream with a slightly elastic consistency. Gradually add the remaining hot coffee and mix well. Now we get a cream with a liquid consistency. After adding the coffee, add the unmixed cold liquid cream and mix. Let the cream cool to room temperature, then put it in the fridge for 3-4 hours. After 3-4 hours, take the cream out of the fridge and start mixing it at a medium speed at the beginning and after it gains consistency, at maximum speed. Gradually, the cream will harden and become fluffy.

27 desserts to be prepared, without baking, which are incredibly easy to extract

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Light desserts without baking are the way to go to beat the summer heat and still thank yourself at the same time! Even when not lit, they are so simple and good. Seriously, who wants to deal with an oven when they shouldn't? Not us.

Unbaked desserts are practically made. And the options are endless, so you can throw them together, depending on the ingredients you have placed around the house. Cheesecake without baking, pie without baking, fudge without baking, cake and truffles. Oh my! The hardest part is choosing what to do first!

Related to: 14 of the best ice recipes to cool you down

In this collection of 21 dessert recipes, which do not need to be baked, you will find sweet delicacies, such as cup cake with unripe peanut butter, bars with coconut cream with 4 ingredients, chocolate truffles with raspberries and chocolate powder, icing with iced coffee and more. . Browse these recipes the next time you want dessert, but don't want to deal with baking problems. Believe me, you probably won't want to come back.

Stephanie is the author of the new cookbook, Brownies, Blondies and Bars. She is a wife and mother passionate about cooking and baking. especially when chocolate is involved! With 5 small children, meals, snacks and desserts that come together quickly are a must! You can find a wide variety of easy but delicious recipes on her popular website Back for Seconds!

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Chocolate fondant cake (for mom)

My mother visited me in London and her wish was to make her a chocolate cake. I made a dark chocolate cake as I did at work, but covered it with a chocolate icing and fruit decoration and other wonders, such as homemade chocolate crumbles, chocolate chips, macarons, flowers and mint. For a little color. He liked it and I said to put the recipe on the blog as well. Maybe you'll like it.

You don't have to cover the cake with icing. This dessert is normally served covered with cocoa powder or powdered sugar. Because it is not a mousse, the glaze does not even cover the edges perfectly. But I wanted to try and give it a professional finish. In addition, the decor sticks better to a liquid glaze than to a powder.

This fondant cake must be baked until it has a crust on the edges and remains moist and soft in the middle. It's not like those cakes from which chocolate comes out very liquid from the inside. Their texture also depends on the size and ripening time. This is like a normal cake. However, it must be baked for a short time and the toothpick does not come out dry, but wet at the end of baking.

A fondant cake has very few ingredients: chocolate, butter, eggs, sugar and flour. Because it has so few ingredients make sure you choose the best ones for good taste. The chocolate must be dark and of good quality, the butter fatter, I chose Lurpak, the organic or country eggs and the fine sugar, not too coarse to beat easily with the eggs. The melting chocolate cake is extremely easy to prepare and can be made very easily at home. If you want, add flavors, such as vanilla or brandy, coffee, etc.


for 1 cake of 20 cm.

170 gr. dark chocolate 70%
176 gr. butter
76 gr. White flour
294 gr. eggs & # 8211 6 eggs
211 gr. fine white sugar

mirror glaze

450 gr. white sugar
150 gr. cocoa
350 ml. the water
300 ml. cream for whipped cream
15 gr. gelatin sheets

chocolate crumble (optional)

30 gr. flour
20 gr. cocoa powder
25 gr. butter
25 gr. sugar
a pinch of salt

Necessary tools

20 cm round cake shape, mixer, spatula, paddle knife

Preparation time: 40 minutes + 15 minutes finishing
Baking time: 30-35 minutes

For the top, prepare the cake form that we grease with butter and cover it with baking paper on the bottom and edges. The paper should be a little higher than the shape on the edges. Boil a little water in a small pot. We put a plastic bowl over it and make sure that its bottom does not touch the water. Melt the chopped chocolate in this bowl a little together with the butter. Meanwhile, beat the eggs with a little salt and sugar in the mixer. Beat until you get a thicker foam. We don't beat too much because we don't want too much air built into the dough. When the chocolate and butter have completely melted, add the flour and incorporate. Then mix everything with egg foam with a spatula until you get a homogeneous mix. Pour into a cake tin and refrigerate overnight. The chocolate needs to harden again.

The next day, bake the chocolate fondant cake at 190 degrees for 30-35 minutes. The toothpick will come out wet in the middle and it should remain slightly liquid, like a cheesecake. It will harden in the refrigerator. Leave to cool and then refrigerate. It can be glazed in a few hours or the next day.

For the icing, we need to mix the sugar with the cocoa, water and cream. Bring to a boil over medium heat and stir constantly. We don't want it to burn. When it boils, cook the icing for 5-10 minutes until it thickens. Remove from the heat and leave to cool for 30 minutes or check the consistency. It should be liquid but not thin, but thicker. A good temperature is between 35-40 degrees. If we glaze a mousse at this temperature, we do not risk melting the cake with a too hot glaze, nor have a too thick glaze that will not cover the cake well and will be too thick a layer.

If you want, you can keep the icing in the fridge overnight and heat it to the right temperature the next day. The cake should be cold from the fridge.

For the crumble I mixed all the ingredients quickly by hand until I got small crumbs of dough and I baked approx. 8-10 minutes at 180 degrees. I let it cool.

To glaze the fondant cake, we need a small grill and a small baking tray. I put some food foil over the tray and then the grill. Place the cake on the grill and pour the icing over it until it is completely covered. We pass a paddle knife over the cake to level the surface nicely and then we move the cake on a plate or plate. Because the melting cake goes down a little in the middle when it cools, the icing will gather in a thicker layer there, but it's nothing. Put the melted chocolate cake in the fridge to harden the icing. The icing gathered on the food foil under the cake can be put back over the rest of the icing and reused.

Then decorate the cake with whatever we want. I chose fruit, macarons, chocolate and chocolate crumble.

Chocolate cake

What could be more suitable for special occasions than a delicious chocolate cake? Try our version with syrupy top, pieces of walnut and fruit.


For the countertop

4 eggs
8 tablespoons oil
8 tablespoons sugar
7 tablespoons flour + 2 tablespoons cocoa
2 tablespoons rum essence
4 tablespoons ground walnuts
1 sachet of ammonium for cakes
lemon & acircie juice

For syrup:

pineapple syrup
1 cup sugar + 1 cup water
1 teaspoon rum essence

For chocolate cream:

150 g butter
4 tablespoons powdered sugar
2 yolks
150 g chocolate
3 tablespoons milk
& frac12 tablespoon coffee

pieces of pineapple, raisins, cranberries, pieces of walnut cut thicker

Method of preparation

Separate the egg whites from the yolks, each in a larger bowl.

Grease the bowl with which you will put the egg whites with a slice of lemon, beat the egg whites with foam, then start to incorporate the 8 tablespoons of sugar, gradually.

At the same time, in the bowl with the yolks, add a pinch of salt and rub with 8 tablespoons of oil, added gradually.

When the two compositions are ready, pour the yolks over the egg whites and start to put the flour in the rain: 7 tablespoons, and at the end, 2 tablespoons of cocoa.

Extinguish 1 cup of ammonium sachet for cakes with 2-3 tablespoons of lemon juice and acircie in a cup, dissolve well and pour over the dough.

Then, incorporate 4 tablespoons of ground walnuts and 2 tablespoons of rum essence.

Wallpaper a cake tray with baking paper, pour the dough and bake for about 25 minutes.

Take it out and let it cool, then cut it lengthwise into two or three parts, depending on how much it has grown.

When it is cold, sprinkle each part with pineapple juice or a syrup prepared as follows: put on the fire 1 cup of sugar, 1 cup of water and a teaspoon of rum essence. Let it bind for about 5 minutes. & Icircnsirop the cake with this cold liquid.

Prepare the chocolate cream as follows: rub the butter very well and it becomes like a foam. Incorporate the sugar, the yolks and mix well until it becomes homogeneous and the sugar has melted. Then add the chocolate (melted beforehand and 3 tablespoons of milk) and the liquid coffee.

Mix well and leave to cool.

Place on a plate the first part of the top & icircnsiropat, add the chocolate cream, and over the pieces of baked and cut walnuts, raisins, well squeezed pineapple pieces, cranberries, as desired. Put the second layer of countertop, & icircnsiropat and he does the same.