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Chocolate cream cake (2)

Chocolate cream cake (2)

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COUNTER TOP-We beat the egg whites with a pinch of salt. Add the sugar and mix until the sugar melts, add the yolks one by one and the essence. Incorporate the flour, stirring constantly with the whisk. At the end add the melted and cooled butter. Pour the composition into a tray lined with baking paper and bake until it passes the toothpick test.

CREAM-heat the milk a little. Beat the egg whites with a pinch of salt, add the starch, cocoa, sugar and milk gradually. Mix well, pour the composition into a saucepan and put on the fire, stirring constantly so that it does not stick, until the cream thickens. At the end we add the rum essence.

GLAZE-in a saucepan put the sugar with water and put on low heat. When the syrup boils, add cocoa and margarine, stirring constantly until the margarine melts.

ASSEMBLY-cut the countertop in 2. Place the first sheet, syrup it a little. Add the cream, the 2nd sheet and the slightly cooled icing. I shaved biscuits on top.

Whisk the egg whites, add the sugar. Beat the composition and add the yolks previously mixed with the oil. At the end, slowly add the flour. 2/3 of the dough is poured into the lined tray and to 1/3 of the top add 2 tablespoons of cocoa and pour into strips over the top. Place in the oven over medium to low heat until fully cooked and passes the toothpick test.

From 500 ml of compote syrup (if you don't have it you can fill it with water up to the required amount, this time I used 300 ml of syrup and 200 ml of water) + 10 tablespoons of sugar and 2 puddings to make a strong pudding. Cools. Rub 250 margarine or butter and gradually add the pudding. The cream is spread over the counter. Place the cherries over the cream and press lightly to enter the cream.

Melt the ingredients on the steam bath and pour over the cake.

Leave the cake to cool for a few hours. I had guests and I cut it a little faster and it was seen in the glaze, it broke a little. When it's completely cold, there are no more problems like this. The cake was very popular, it was eaten almost entirely in one day. I hope you enjoy!

The recipe for the cake with cherry cream and chocolate was proposed by Samara on the culinary forum.

The cake with cherry cream and chocolate is served after the icing has hardened.

Raw cake with coconut cream and chocolate flakes

I think the most appropriate name for this cake would be & # 8220Cremosenie & # 8221. It is so creamy, and this is largely due to the coconut butter that has a texture that I adore. Not to mention that the coconut flavor combines excellently with banana.


1/2 cup pecan nuts
1 cup almonds
1 cup dehydrated apricots
1 Lg maple syrup
1 Lg apa
a pinch of salt
1 tablespoon cardamom powder knife

We put the pecans in the robot and chop them, but we don't process much because they are very oily. Just enough to turn them into flour and put them aside in a bowl.

Then we put in the robot the dried almonds and apricots, which we grind well. Add the rest of the ingredients together with the pecans and process for a few more seconds until everything binds, like a sticky dough.

This composition is placed in a tray, on a baking paper and uniformized.

2 bananas
1 cup cashews hydrated in water for 2 hours
3/4 cup water
2/3 cup maple syrup
1/2 cup melted coconut butter (butter, not oil)

Cut the bananas into slices and place them on top.

Cream preparation:

Put all the ingredients in the blender and process until you get a fine cream. I recommend you to taste and add more ingredients according to your preferences.

This cream is placed over the banana top, after which it is good to keep it in the freezer for approx. 2 hours to harden. Of course it can be consumed with softer cream, but it will be more difficult to portion.

On top I decorated with grated raw chocolate.

Let it be delicious and know that I am very happy if you announce that you tried the recipe and you liked it.

Ingredients for the cake recipe with cocoa leaves and cream

Quantities for a tray size 30 & # 21533

  • 2 eggs
  • 150 g sugar
  • 150 ml of milk
  • 150 ml oil
  • 1 small bag (7g) of ammonium for cakes or two teaspoons
  • 2 tablespoons vinegar
  • 650-700 g of white flour
  • 1 sachet of vanilla sugar
  • a little salt
  • 750 ml milk
  • 100 g flour
  • 150 g sugar
  • 40 g of good quality cocoa
  • 250 g butter at least 80% fat
  • 50 g milk chocolate
  • 2 teaspoons rum essence

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Sweets, Cakes for sheets: 1 egg, 100g sugar, 20 g butter, 2 tablespoons honey, 3 tablespoons milk, 1 teaspoon baking soda, 2 tablespoons cocoa, 300 g flour, lemon juice. cream: 200 g sugar, 200 ml water, 3 tablespoons flour, 2 eggs, 180 g butter

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Sweets, Cakes dough: 320 g flour 200 g butter 100 g sugar 1 pinch salt 1/4 lemon peel 1 egg filling: 1 kg pears 2 tablespoons lemon juice 1 vanilla sugar cream: 250 g cream cheese 200 g marzipan 200 g sour cream 50 g sugar 1 egg yolk

Lemon and orange cake

Sweets, Cake top: 200 gr butter 70 gr sugar 240 gr flour 3 teaspoons orange peel cream: 60 gr flour 200 gr lemon juice, orange (I put a lemon and 2 oranges) 4 large eggs 220 gr sugar 3 teaspoons orange peel

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Sweets, Cakes 2 ls (tablespoon) korinthen (they are smaller than raisins can be replaced with raisins), 2 ls rum, 6 eggs, 500 g fresh apricots (or 1 large box of apricot compote) + lemon juice ( marinate the apricots later with it, do not put them in the dough), 150g.

Pink cream cake

Sweets, Cakes 6 eggs, a cup of sugar, 6 tablespoons oil, baking powder, rum essence cup flour, 1 sachet of strawberry cream, jellies for garnish

Homemade cake with leaves and jam

Sweets, Cakes 2 tablespoons honey 1 egg 50 g butter 150 g sugar 200 g flour 1 salt powder lemon peel 1/2 teaspoon baking soda juice from 1/2 lemon cream: 500 ml milk 3 tablespoons starch 150 g sugar 200 g butter juice from a lemon 1 jar jam.

Homemade cake

Lamaie, Lamai ptr. sheets 14 tablespoons sugar 14 tablespoons oil 14 tablespoons cold water 1 teaspoon baking soda flour as much as pte. to be able to spread sheets on the bottom of the oven tray. ptr. cream: 2 12 glasses of milk 1 cup sugar 14 cup flour 12 packet of margarine 1.

Chocolate cake and cappuccino cream

Melt 30 g of chocolate and butter in the microwave and mix well.

Add the sugar, then the eggs, one at a time, mixing well after each one. Incorporate flour, a pinch of salt and vanilla extract, then the chocolate chips.

Pour the dough into a baking tray (22x33cm) and bake the cake for 30-35 minutes at 180C.

In the meantime, get ready cappuccino cream:

  • 1 instant cappuccino sachet
  • 60ml hot milk
  • 115g soft butter
  • 450g old powder

Dissolve the cappuccino in the hot milk and let it cool. Then mix it with the soft butter and beat the butter with a mixer until it becomes creamy. Gradually add the powdered sugar and continue to mix until you incorporate it all.

Allow the cake to cool well after baking then spread the cappuccino cream on top of it. Decorate with chocolate strips.

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Vanilla cream and chocolate cake & # 8211 a fine and delicate dessert

My son loves cakes with vanilla cream and chocolate. When I first prepared this recipe, he sat down quietly at the table and waited for his portion. He immediately ate all the cake I put in front of him.

Countertop ingredients:

  • 4 eggs, 4 tablespoons sugar
  • 6 tablespoons flour, 2 tablespoons cocoa
  • 1 sachet of baking powder
  • 100 ml milk, 50 ml oil

Ingredients for vanilla cream:

Ingredients for chocolate cream:

Method of preparation:

For starters we will prepare the countertop. Separate the egg whites from the yolks. Beat the egg whites with the sugar until you get a firm foam, then add the yolks, one by one, and mix.

Add the oil, then the milk and mix. At the end, add the flour with the baking powder and cocoa and mix everything with a whisk.

Pour the dough obtained in a rectangular tray (30 x 20 cm) lined with baking paper. Bake the dough for 15 minutes at a temperature of 200 degrees.

Let the countertop bake, then take it out of the oven and let it cool. Drill the worktop evenly and remove the excess.Now we can make vanilla pudding. Mix the pudding powder with the sugar and 200 ml of milk. We boil the rest of the milk. When it starts to boil, add the vanilla pudding and mix until it thickens.

Add the margarine to the pudding and stir until it melts. Pour the pudding over the baked and drilled top. Let the vanilla pudding harden a little.Meanwhile, we prepare the chocolate pudding. Mix the pudding powder with the sugar and 200 ml of milk. Bring the remaining milk to a boil. When it starts to boil, pour the pudding into the milk and mix until it thickens. Add margarine and mix until melted.

Pour the chocolate pudding over the vanilla pudding. We crumbled the top that we sauce from the holes and sprinkled it over the chocolate pudding.

Let the cake cool, then put it in the fridge for a few hours. We cut the cake into slices and serve it with our loved ones. Good appetite and increase cooking!

Swedish chocolate cake

Today's theme of the Inspiration Food Marathon, an Electrolux initiative for culinary bloggers, is Swedish delicacies and as I missed the chocolate edition, I felt I had to compensate somehow. And I managed with the most chocolate cake and the consistency of a real brownie called kladdkaka & # 8230ok, you can just call it the chocolate cake if you want :))

I was inspired by here, but I reduced the amount of sugar and used the Emile Henry ceramic shapes (I have a rage for this brand) and when I saw them on the plate I was in a dilemma. Do I really have to share them with the rest of the family or do I somehow not even know they ever existed?

Coconut Cake and White Chocolate Cream

White chocolate cream
Moisten the gelatin for 10 minutes in cold water.
Heat the sour cream for bain marie.
Add the chocolate and mix well until smooth. Allow to cool slightly.
Meanwhile, dissolve the hydrated gelatin over low heat / steam bath / microwave until it dissolves (Caution! It should not boil!).
Incorporate 1-2 tablespoons of cooled chocolate, mix well, then pour the composition over the rest of the chocolate. Mix very well.
Refrigerate for at least 1 hour.

Countertop 1
Mix the yolks with 100 g of sugar until you get a frothy cream and the sugar is completely dissolved.
Gradually add and alternating milk and oil, continuing to mix each time until incorporated.
Separately, beat the egg whites with 1 pinch of salt until they harden, then add the remaining sugar (100 g) in 3 batches and beat until they become a hard and shiny foam, and the sugar is completely melted.
Pour over the yolks and mix gently, turning over.
Add the sifted flour together with the baking powder and incorporate it with a spatula, by inverting, from the bottom up.

Pour the fluffy dough into a tray lined with baking paper (35x23 cm), level lightly and beat the table tray 2-3 times to remove air bubbles.
Put in the preheated oven, for approx. 20-25 min, at 180 degrees or until the top is baked (pass the toothpick test). Do not open the oven door for the first 20 minutes.
Remove to a grill and leave to cool.
Cut into 2, horizontally.

Countertop 2
Whisk the egg whites with 1 pinch of salt, and after hardening, gradually add the sugar and continue mixing until you get a glossy meringue.
Add coconut, sifted flour together with baking powder, essence and mix with a spatula, with light movements, from bottom to top. You will get a fairly thick dough.

Pour into a tray lined with baking paper, of the same size (or in the same tray) and level.
Put in the hot oven, for approx. 20-25 min, at 180 degrees or until the top is baked.
Check after 20 minutes (do the toothpick test) so as not to let the top in the oven harden too much.
Remove to a grill and leave to cool.

Syrup ½ from the top 1 with coconut liqueur or made syrup, put 1/3 of the chocolate composition, level.
Put the top 2, syrup very well and this with coconut liqueur, 1/3 leveled chocolate cream, the other ½ from the top 1 syrup, the rest of the cream, and sprinkle coconut on top.
Let cool for at least 4 hours, but best in the evening until morning.

Serve sliced ​​or cut with a round stainless steel ring. Keep refrigerated.