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Chocolate cream cake

Chocolate cream cake


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Rub the yolks with the sugar and margarine until it becomes frothy then add the yogurt, flour mixed with baking powder and beaten egg whites, stirring lightly. The composition is divided into three equal parts of which we make three sheets. Each sheet is baked for 15 minutes each.

Prepare the cream: mix the yolks with the sugar, gradually add the milk and put on low heat, let it boil until it thickens, add the chocolate, stirring vigorously. When the cream is cold, mix it with the butter rubbed with foam.

The cooled sheets are filled with cream and a glaze made of: 100gr milk chocolate, 50 ml liquid cream, a spoonful of butter are melted, which we melt over low heat. We sprinkle white chocolate over the warm glaze.


***

If it happens to cut, don't be scared. Refrigerate everything (whipped cream and remaining butter) for about 30 minutes or until hardened, then remove and mix the cream at full speed. In a few minutes it will bind again and you will be able to add the remaining butter.

The obtained cream is spread over the counter, leveled nicely and left to cool.

Prepare chocolate icing

Heat the liquid cream, mix it with the sugar, pour it over the chocolate, mix it until it is homogeneous (you can heat them together on a steam bath, it's the same thing). www.simonacallas.com Apply the glaze over the cream layer, level and cool.

As soon as the icing hardens, the cake can be sliced ​​and served. I recommend keeping it covered so that the countertop does not dry out. I kept the cake in the fridge in a plastic box with a lid.


  • countertop
  • 6 eggs
  • 6 tablespoons sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons cocoa
  • 3 tablespoons flour
  • 1 teaspoon baking powder
  • 1 pinch of salt
  • Cream
  • 500 ml whipped cream
  • 300 g dark chocolate (or milk)
  • 1/2 esenta de rom
  • Syrup
  • 350 ml water
  • 4 tablespoons sugar
  • 1/2 esenta de rom
  • colored candies for decoration

Top: separate the eggs, beat the egg whites, then add the sugar, mixing continuously. Mix the yolks with a pinch of salt and incorporate them into the egg whites.

We also add sifted cocoa, flour mixed with starch and baking powder.

Mix lightly until the composition is homogeneous, then pour it into a tray (23 & # 21531 cm) covered with baking paper.

Bake in the preheated oven at 180-190 ° C, about 30-35 minutes.

While the countertop cools, prepare the cream. Put the cream for the whipped cream in a saucepan and heat it until it reaches the boiling point. Turn off the heat and put the broken chocolate, then mix until the chocolate melts.

Put in the fridge for a few hours or in the freezer for 30 minutes. When it is completely cold, add half of the rum essence and mix until it doubles in volume.

The syrup is very simple: melt the sugar then add water and boil until the caramel is completely dissolved, and after it has cooled add the other half of the rum essence.

Now we can move on to assembling the cake: Cut the top in half and syrup the first sheet well with 1/2 of the amount of syrup.

Divide the cream evenly and spread a part evenly on the first sheet of countertop.

Cover with the other side of the counter, syrup and decorate the surface of the cake with the remaining cream. I put it in a pocket bag and decorated according to my imagination, then I sprinkled some colored candies.

Put the cake in the cold for a few hours and serve as desired. Delicious. Good job and good appetite!

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Lace decoration for chocolate cake

Oana & # 8222s played & # 8221 with chocolate decor. As I definitely wanted a chocolate decoration, I melted 2/3 of the chocolate as shown above (in the microwave) and added the remaining 1/3 in it. I tempered the chocolate by adding 1/3 melted chocolate in the heated one. It melted from the heat of the hot one and lowered its temperature as well. I put the melted chocolate in a plastic bag and cut a corner the size of a match.

If you want to make other chocolate decorations you can be inspired by Black Forest Cake which Oana decorated with hearts, houses, trees, etc.

On the table I spread a strip of baking paper as long as the circumference of the cake (let's recap as in the geometry lesson: if the diameter of the cake is 28 cm, the circumference is 2 π r, r being the radius, ie the diameter divided by 2 so the paper length must be 2xπx14 = 87.92 where π = & # 8221pi & # 8221 = 3.14). Thus the paper must be about 90 cm.

Or try the blank paper & # 8230 cut a strip 15 cm wide and about 1 m long (to be sure) and circle the cake with it and see how long it should be (this if you have other dimensions of baking shapes ).

On the long strip of paper, Oana improvised an abstract pattern of lace, fitting in length of 90 cm and width of 10-12 cm (the sheet is 15 cm wide but did not make such a high decoration). The decoration is left to cool and dry on the kitchen table, but not much because it will harden and will not be able to be twisted around the cake.

The sheet with the chocolate decoration is lifted and the cake is wrapped with it. Carefully!! The cake is cold and the decor will harden quickly. Then put the whole cake in the fridge, with paper. After about 10 minutes the chocolate will be solidified enough to remove the paper. The baking paper comes out of the chocolate decoration without any problems. It must be pulled carefully, from close to close.

If the pieces of decor are still broken, bad luck. They can be glued with melted chocolate, with the help of tweezers & # 8211 do not touch them because they will melt from the heat of the body. Anyway, my son put his fingers in and licked the cream from the cake and broke a piece of & # 8222 chocolate guard & # 8221 :).

Once the paper is removed, the cake is ready to serve.


Chocolate cream with mascarpone & # 8211 quick cream recipe, very easy to prepare, ideal for cakes, cakes, tarts, desserts by the glass.

Chocolate cream with mascarpone it is simple, fine, delicious and cooks in less than 30 minutes.

It contains few ingredients, but for this to be one of the creams you will keep making, be sure to use quality ingredients. Cream for whipped cream must be fat, with at least 30% fat.

You will recognize a good chocolate by its appearance. It is glossy and smooth. I like the smell of chocolate when I break it into pieces.

And dark chocolate, although many do not love it, is the best in desserts. It tastes intense and sensual.

I used vanilla paste at the end, but you can replace it with natural vanilla extract or natural vanilla essence. And, if you want a special taste, you can improve it with orange liqueur. But, it is not mandatory.

I used dark chocolate. My son cared about it after the holidays, because he doesn't like to eat it simply. In desserts it is ok, he accepts it, but he does not eat it as such. I'm happy, because most of all I like to use dark chocolate in cake creams. This one chocolate cream with mascarpone it is perfect with dark chocolate. If you prepare desserts for young children (3-7 years) you can put milk chocolate, it's not serious. Young children are not big lovers of dark chocolate.

I had seen it in the beginning of blogging chocolate cream recipe with mascarpone on various sites in Italy, but the cream had egg yolks in the composition. These were incorporated just like tiramisu cream. I thought it would be better to omit them, because it seems to me a suitable cream for summer, when it is recommended to avoid raw yolks in cakes, and the cream would go very well with biscuits, whipped cream and fruit arranged in cups.

But, chocolate cream with mascarpone would go great with cake recipes and cream cakes. I would use the cream anytime chocolate cream with mascarpone for a tart without baking according to the model chocolate and strawberry tart, for rolls (as an example I leave you roll with coffee cream), but also in various tortures.

I used chocolate mascarpone cream to prepare a common cake recipe. I wanted something special as a dessert for Sunday lunch, but I didn't have much time to waste in the kitchen.

A box of mascarpone from the fridge was the one that convinced me to prepare this cream, and I will show you the final dessert in the coming days.

Here is the list of ingredients and how to prepare it chocolate mascarpone cream, described in steps, step by step:

INGREDIENT:

150 ml whipped cream

1 teaspoon vanilla paste / natural vanilla extract

I put the sour cream in a pot not very high but big enough, which will ensure a faster cooling. When it got close to the boiling point, I put the broken chocolate in cubes. I mixed it in the pot so that all the chocolate was covered with whipped cream.

I left it for about 2 minutes, then I checked with a teaspoon to see if it melted. I mixed until the composition was homogenous. At this point I moved the pot to a cold counter and let the chocolate cool. The composition is small, so in 10 minutes it will reach room temperature. I will help it cool by stirring from time to time in the pot. Since it will not be used for decoration and does not need to decrease slowly to reach the tempering point, the chocolate can be cooled and putting the pot in cold water or if it is cold outside, take the pot out on the balcony for 5 minutes. You don't need to keep it in the fridge for long. It is important that the chocolate is cold, but not from the refrigerator.

During this time I mixed mascarpone with powdered sugar.

I incorporated mascarpone cream in 3 tranches completely cooled chocolate. At the end I added vanilla paste.

I mixed for another 20-30 seconds and the cream was ready.

You can use the cream immediately or keep it in the fridge for 12-24 hours until it reaches dessert.

I kept it in the fridge for 12 hours and it hardened. It was necessary to mix it until I obtained a slightly soft consistency, so that I could put it in the cake.

Whatever dessert you choose to prepare with chocolate cream with mascarpone I am sure you will like.

Now I let you see how I prepared a recipe for vanilla cream with butter for cakes and pies and I invite you to subscribe to my YouTube channel.


Chocolate cake with ganache cream

The recipe always says one and the picture shows something, what is the truth ?? and there is something else .. do not answer the questions asked.

Http://bucatariaparadis-ro.blogspot.com/2010/09/prajitura-de-ciocolata-cu-crema-ganache.html?m=1 Here is the recipe. I don't go in because I'm still on the road and I don't have time to answer posts


Chocolate cake with ganache cream

The recipe always says one and the picture shows something, what is the truth ?? and there is something else .. do not answer the questions asked.

Http://bucatariaparadis-ro.blogspot.com/2010/09/prajitura-de-ciocolata-cu-crema-ganache.html?m=1 Here is the recipe. I don't go in because I'm still on the road and I don't have time to answer posts


Chocolate cream cake

The story of this cake is as interesting as it is captivating. I ate it for the first time at. You have the freedom to pay in installments, you benefit from the promotions of the day, the opening of the package upon delivery. It's the snack you take with you everywhere. This is the 7Days cocoa cream cake. Preheat the oven to 180 degrees C. The eggs are placed in a food processor. List of the best 33 recipes, including Wafer Cake and Cocoa Cream, Marbled Cake with Leaves and Cocoa Cream, Cake with Leaves. The cake with sheets and chocolate cream is a super tasty cake, like all chocolate cakes, it is spicy and good-looking. See more ideas on Cake Recipes, Cakes and Food.

A quick and easy to make cake, the white chocolate cream cake can satisfy even the most greedy person. So I wanted that taste on my plate, and I made it, I made a cake with chocolate cream, in a rectangular shape, because I couldn't feel it. This chocolate cream cake and sheets is one of the best and finest chocolate cakes I have ever eaten. Wheat flour, glucose-fructose syrup, sugar, egg, rapeseed oil, 6% chocolate.

Mix 160 g butter with 160 g. Prepare the cake with chocolate and cream cream as follows: Grate the dark chocolate and separate the eggs. Assembling the cake Paradis chocolate cake.


Blueberry cake and chocolate cream

I did one last weekend blueberry cake and chocolate cream. A simple and fast cake. Being hot, I tried to keep as far away from the stove as possible. I would have preferred not to cook anything. But, having some guests the next day, I had to make some dessert. So I preferred something as fast as this blueberry cake.

That's because he already had some blueberries he had bought, with which we had pampered our taste buds in their raw, natural version. But I said that using 100 grams for a cake doesn't hurt. So I made a genoise pandispan, which I used before cherry cake with vanilla cream (see recipe here).

This kind of pandispan is made very quickly and without much hassle. It is important to have a reliable help at hand, ie a bowl mixer (like this one). You put him to work and you can even do something else in the meantime. Example cream

The countertop I used at blueberry cakeit is one in which whole eggs are used and that is why they must be beaten very well. About 15 minutes, until it triples in volume and the composition turns white. Harder to do this if you use a phone. Easier if you have an electric mixer. Even easier if he has a bowl and does his own thing, not needing your hands for support.

The cream I used to blueberry cake is based on a classic vanilla cream (see recipe here) which I enriched with some chocolate. So I used a boiled chocolate cream, which I already told you about yesterday - see the recipe here.

In the end, I can only tell you that my guests really appreciated the cake and that I am sorry that I did not make a double portion. It was so good! :)


Chocolate cream cake

The responsibility for this recipe belongs exclusively to Ms. Laurenta Daniela Cornea.

Method of preparation

BLAT-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.

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


Blueberry cake and chocolate cream

I did one last weekend blueberry cake and chocolate cream. A simple and fast cake. Being hot, I tried to keep as far away from the stove as possible. I would have preferred not to cook anything. But, having some guests the next day, I had to make some dessert. So I preferred something as fast as this blueberry cake.

That's because he already had some blueberries he had bought, with which we had pampered our taste buds in their raw, natural version. But I said that using 100 grams for a cake doesn't hurt. So I made a genoise pandispan, which I used before cherry cake with vanilla cream (see recipe here).

This kind of pandispan is made very quickly and without much hassle. It is important to have a reliable help at hand, ie a bowl mixer (like this one). You put him to work and you can even do something else in the meantime. Example cream

The countertop I used at blueberry cakeit is one in which whole eggs are used and that is why they must be beaten very well. About 15 minutes, until it triples in volume and the composition turns white. Harder to do this if you use a phone. Easier if you have an electric mixer. Even easier if he has a bowl and does his own thing, not needing your hands for support.

The cream I used to blueberry cake is based on a classic vanilla cream (see recipe here) which I enriched with some chocolate. So I used a boiled chocolate cream, which I already told you about yesterday - see the recipe here.

In the end, I can only tell you that my guests really appreciated the cake and that I am sorry that I did not make a double portion. It was so good! :)


Video: How to Make White Chocolate Ganache. Cupcake Jemma


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