leaf: Sift the pudding powder, flour, baking powder and cappuccino into the bowl. Beat the egg whites until they become a hard foam, then add the sugar and the yolks. Gradually incorporate the dry ingredients into the pandispan, then pour into a cake pan greased and lined with baking paper. Bake in the hot oven for about 30 minutes, until the top is fully baked (try with a toothpick). Remove the cake from the pan and let it cool.
Cream: Put the sour cream, vanilla sugar and diced chocolate on the fire, and mix gently until the chocolate melts (taking care not to boil the sour cream). Remove from the heat and stir from time to time until completely cooled.
We start to rub the butter (which we kept at room temperature), at the low speed of the mess, gradually incorporating the powdered sugar. After putting all the sugar, rub at high speed for about 8-10 minutes, until it becomes a creamy foam. We shift again at low speed, and incorporate the sour cream with chocolate.
Assembly: Cut the top into 3 slices. Divide the cream into 3 equal parts and distribute it evenly, both between layers and on top.
CHOCOLATE CAKE WITH ROM
Chocolate cake with rum it's my first thought when I want to prepare a special recipe for an important event or anniversary. The first bite is simply unforgettable! So soft, so intense and so fragrant, with an irresistibly good taste chocolate cake with rum can be the star of the holidays and anniversaries in your life.
I really like the intense taste of chocolate that this cake has and the aroma given by the rum. Chocolate and rum are one of the best combinations and together they can tell beautiful stories, stories that do not need words, because they lose their meaning when they meet with tastes and textures that conquer from the first teaspoon.
I don't know how things went in my life, but the cake I made when I turned 25 is now my gift for 25 years Poiana!
It is true that in all these years I have done it many times, but it never got to be photographed. I couldn't tell my friends to wait until I took pictures of the cake.
It is said that nothing is accidental, so I am glad that one of my favorite cakes is now my gift for Poiana.
I guess you love this chocolate and use it in your desserts. But one thing I know for sure, and this is the fact that one of the most beloved recipes on the blog (until the publication of this recipe) is also a cake with chocolate Poiana & # 8211 the simplest cake with nuts and chocolate . You can read the recipe if click here.
In this chocolate cake with rum I used Poiana chocolate for the countertop, but also for cream or decoration. And I didn't limit myself to a single assortment of chocolate, choosing Poiana chocolate 65% cocoa for the countertop, for the cream the same chocolate combined with Poiana milk chocolate, and for Poiana Amaruie chocolate decoration. Doesn't that already sound delicious?
I will give you a little advice: use Chocolate meadow Bitter 65% cocoa for your desserts and you will get the best sweets.
If you like chocolate sweets and need inspiration, I invite you to see my collection of cakes and pies that you can access if click here.
To prepare this chocolate cake with rum you don't need complicated ingredients or work steps that can confuse you. And, to make it easier for you, I will leave the recipe in the video version at the end of the recipe.
Here is the list of ingredients and how to prepare it:
For the countertop:
160 g dark chocolate Poiana 65% cocoa
30 g black cocoa powder
For the cream:
400 ml sour cream for whipped cream min 30% fat
To prepare tops I sifted in a bowl the flour, the powdered sugar, the cocoa powder and the baking powder, then I added the brown sugar and the ground walnut, then I mixed until the composition was homogenized. I poured hot water over the instant coffee.
Over the butter put in a large bowl I poured the dissolved coffee and I added the chocolate glade 65% cocoa broken into small cubes, then I put the bowl in a bain-marie to melt them. When the chocolate and butter melted completely I took the bowl off the heat.
In a large bowl I put three whole eggs and added a pinch of salt. I mixed them a little, then I poured the whipped milk and continued to mix for 1 minute.
I poured melted chocolate with butter over the solid ingredients and mixed, then I added beaten eggs and mixed until the composition was homogenous.
I divided the dough into three trays with a diameter of 20 cm lined with baking paper and baked each tray in the preheated oven at 180 ° C for about 15 minutes or until it passed the toothpick test.
While the tops were baking, I prepared chocolate cream.
I melted milk chocolate, 65% cocoa bitter chocolate and 100 g butter in a bain-marie. When the chocolate and butter melted I turned off the heat and added 4 yolks. I mixed until the composition was homogenous, then I added the rest of the butter and I continued to mix. I gradually incorporated 200 ml of whipped cream. I added rum and mixed, then I put the cream in the fridge.
During this time I prepared rum syrup.
I put the pot of water on the fire and I added the sugar, the cinnamon stick, the peppercorns and I let it boil for another 1 minute after the sugar dissolved. I stopped the fire, added the rum and mixed. I let the syrup cool.
In a bowl, I mixed 200 ml of whipped cream with a teaspoon of powdered sugar until it became a fine cream of soft consistency. I took the chocolate cream with butter out of the fridge and mixed it for 1 minute, then I gradually incorporated the whipped cream. At the end I added 70 ml of the chilled rum syrup.
I also used the rum syrup to syrup the tops, without exaggerating.
Assembling the cake it is very simple. Over the first syrupy top I put a layer of cream, I leveled, then I continued the operation in the same way as the rest of the countertops, but I took care to keep the cream and to decorate the cake on the edges.
For decor aI melted the dark chocolate in a bain-marie, let it cool, then decorated the cake with it.
For the final decoration I used fruits that go very well in combination with chocolate.
A beautiful and delicious cake came out, with an intense chocolate taste.
Here is the recipe in the video version:
Unbaked chocolate cake & # 8211 video recipe
Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!
This cake without baking with chocolate it is the ultimate dessert for chocolate lovers, from my point of view. Just imagine chocolate countertop, chocolate mousse and cu chocolate icing, obviously. A super cake for any chocolate lover, like me. As you well know, my love for chocolate is boundless and eternal. I really like chocolate, especially the bitter one with milk. I don't kill myself after the white one, though. Having no cocoa, but only cocoa butter, I don't really consider it chocolate, especially since it is also very sweet. Bitter chocolate, on the other hand, is my favorite and I simply love it. I could eat chocolate desserts every day, as it is almond cake, e.g.
This time I thought of a cake without baking with chocolate. Why? Because on holidays we have the ovens busy with cabbage and cakes, so a dessert that requires baking is welcome every time. In addition, it is very easy to do, especially for those without experience in the kitchen. And since it's a chocolate dessert, obviously chocolate is the most important ingredient. I used dark chocolate Poaina with 65% cocoa. It is absolutely wonderful for any dessert because it has a high cocoa content and an intense taste. It melts nicely and is delicious. The best part is that you can find it in all the big supermarkets, so you don't have to look all over the city.
Perfect chocolate cake recipe
Cream chocolate cake
- 500 & # 32 ml & # 32 milk
- 100 & # 32 g & # 32 cocoa
- 250 & # 32 g & # 32 sugar
- 200 & # 32 g & # 32 dark chocolate
- 80 & # 32 g & # 32 corn starch
- 500 & # 32 g & # 32 butter & # 32 at room temperature
- 1 & # 32 teaspoon & # 32 esenta de rom
Countertop chocolate cake
- 400 & # 32 g & # 32 faina
- 100 & # 32 g & # 32 cocoa
- 4 & # 32 pieces & # 32 eggs
- 300 & # 32 g & # 32 old
- 120 & # 32 ml & # 32 oil
- 200 & # 32 ml & # 32 hot water
- 200 & # 32 ml & # 32 milk
- 1 & # 32 teaspoon & # 32 baking powder
- 1 & # 32 teaspoon & # 32 baking soda
- 1 & # 32 teaspoon & # 32 vanilla extract
- 15 & # 32 ml & # 32 lemon juice
- little salt
- 130 g faina oo
- 150 g dark chocolate
- 80 g butter
- 140 g sugar
- 6 egg whites
- a pinch of salt
- 1 teaspoon and a half of baking powder
- powdered sugar for decoration
Mix the egg whites with a pinch of salt until they start to take on consistency. Then add little by little sugar and mix continuously until you get a firm meringue.
Melt the chocolate with the butter in a steam bath or microwave, then let them cool.
Sift the flour together with the baking powder and incorporate it into the egg whites, stirring gently.
At the end, incorporate the melted chocolate with the butter, stirring lightly.
Pour the obtained composition in a round shape with removable walls (26 cm in diameter) and bake for 30 minutes at 170 ° C.
Be careful not to bake it too hard because it will be crumbly, hard to swallow. It is preferable to leave it less, the inside will be soft and creamy.
After it cools, if you don't have time to fill it, powder it with powdered sugar or serve it with vanilla sauce or even a scoop of ice cream, it's a delight.
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Bohemian cake confectionery recipe & # 8211 syrup preparation
- We have a pan on the fire in which we put the sugar. We leave it on the fire only until it takes on a copper color.
- Take the pan off the heat or turn off the heat and add water. Put the pan on the fire again and leave it until all the sugar melts.
- Turn off the heat and let the syrup cool a bit and then add Bailey`s. It gives a special aroma to the syrup and if you want you can replace it with rum, brandy or another liqueur of your choice.
Cake with cappuccino cream and vanilla
Cake with cappuccino and vanilla cream I prepared it for my sister's birthday, which turned a beautiful age last month.
A chocolate cake with fine aromas of cappuccino and vanilla, a good combination, I say !!
I recommend you try it, it is extremely easy to make both the countertop and the creams.
You can combine any flavors you want, according to everyone's taste.
I chose Schogetten chocolate because it can be found with more flavors, but especially because it is a good chocolate that works very well with it.
8 lg sugar
5 lg flour
4 lg cocoa
esenta de rom
400 gr chocolate cappuccino
350 ml liquid cream
500 g white chocolate
450 ml liquid cream
2 vials of vanilla essence (2ml / vial)
200 gr sugar
3 lg cappuccino
350 ml water
or vial free of rum (2ml)
200 gr chocolate
100 gr liquid whipped cream
50 gr butter
Separate the egg whites from the yolks. Beat the egg whites with 3/4 of the sugar and the yolks with the rest together with the rum essence. Combine the two compositions, sift the flour mixed with cocoa on top and mix lightly from top to bottom until well incorporated.
Pour into a round tray (26 cm) lined with baking paper and bake at the right heat.
After it has cooled, take it out of the mold and cut it into 3 sheets.
Chocolate broken into small pieces is mixed with liquid cream on low heat (without boiling) until the chocolate melts to form a homogeneous composition.
Leave it to cool for a few hours (5-6) after which it is foamed with the help of the mixer, obtaining a fine and fluffy cream.
Proceed in the same way as the cappuccino cream
Dissolve the cappuccino powder in a little hot water then add it over the water mixed with the sugar, boil it.
Cool before use.
On a plate, place the first sheet of countertop, syrup it with the cooled syrup, then spread 3/4 of the cappuccino cream evenly.
We place the second sheet on the counter, we also syrup it, after which we spread half of the vanilla cream.
We finish with the third syrupy countertop sheet.
Level the front and sides of the cake with cappuccino cream and then put it in the fridge for 3 hours.
Remove, glaze in chocolate icing (chocolate, cream and butter are kept on low heat stirring constantly without boiling until melted to form a thick icing) and decorate with white vanilla cream roses made with pos with spirit.
Flourless chocolate cake
No matter how healthy dark chocolate is believed to be, we must recognize that chocolate cake and all its ingredients are part of the category of "culinary sins" rather than that of healthy desserts that you eat without feeling guilty. But I prefer a good chocolate cake eaten sparingly than any other dessert bought commercially or something made in a hurry, eaten late at night (I say, who cut a slice of this cake at 12 o'clock at night, you do not like me!). Today's recipe, therefore, is a chocolate soufflé cake, aerated, chocolatey, without a bit of flour and it's insane with a cup of ice cream or a chocolate sauce or simply a few fruits and whipped cream. I admit that it is not the most handsome cake in the world, but it is definitely in the top of the best! However, the cake can recover aesthetically when you put it on the plate.
Ingredients: 180g dark chocolate (70%), chopped, 60g butter (82% fat), 6 large eggs, 180g sugar, 1 pinch of salt, 1 teaspoon lemon juice, 2 tablespoons rum, butter for the pan and a little cocoa also for the tray.
Preheat the oven to 180C and grease a round pan (22-24cm diameter) with butter. Line the tray with a little cocoa and set aside.
Combine the chocolate and butter in a bowl and melt either in a steam bath or in the microwave for 30 seconds at a time. When the composition is homogeneous, set aside to cool.
Separate the egg whites from the yolks. Mix the yolks with a pinch of salt and half the amount of sugar until you get a creamy, light-colored composition. Stir in the rum and melted chocolate with the mixer on low speed or even with a spatula.
Beat the egg whites with the lemon juice until they become frothy. Gradually add the remaining sugar and mix for a few minutes until you get a firm, glossy meringue. Gradually incorporate the meringue into the chocolate composition. Pour the resulting top into the pan and bake for 30-40 minutes, reducing the heat slightly in the last 10 minutes of baking. It is ready when the cake is well grown and the center is not liquid, but do not exceed 40 minutes of baking because it starts to dry.
When the cake is ready, take it out of the oven and let it cool in the pan. The cake will leave quite a bit after it cools, but this does not affect its texture or taste in any way.
Chocolate cake with strawberry cream
First, separate the eggs, whisk the egg whites until stiff, then add the sugar and continue beating with a whisk or mixer until the sugar melts. Add the yolks and mix gently from top to bottom, sift the flour, baking powder and cocoa on top and mix again. Pour the cake-shaped composition lined with baking paper and bake the top in the preheated oven for 35-40 minutes, until it passes the toothpick test. After it cooled, I cut the countertop on two levels. For the cream we start by crushing the strawberries, but not completely, because the intention is not to get a fruit puree. We can use a blender or a vertical mixer for this, or use a fork. Pour the fruit into a double-bottomed saucepan so that it doesn't stick. Add the sugar over the fruit, mix and simmer for half an hour, no more. Set the pot aside to cool.
Put the gelatin to hydrate in cold water and let it swell for 10-15 minutes. After the gelatin has hydrated, melt it either in a saucepan on the stove or in the microwave for 10 seconds. We are careful not to allow the gelatin to boil, because it will lose its coagulation properties. Add the gelatin over the strawberries, mix well to homogenize the composition perfectly and let the bowl cool until it starts to set. I kept it in the freezer for 15 minutes because I didn't have much time, but if time allows you can speed up the cooling process. Beat the cream with the mixer and gradually add it to the bowl with the strawberry cream.
Assemble the cake by placing the first level of the countertop on a plate. Preferably, the top can be syruped with a sugar syrup (150 ml of water + 50 g of sugar are boiled and the top is syruped after the syrup has cooled). Place the strawberry cream on the first top, place the second top and press it lightly to stick perfectly to the cream. Put the cake in the fridge for at least 2 hours.
For decoration, I melted the dark chocolate in a steam bath, added butter and cream and mixed well to blend. While the icing had cooled a little, I removed the cake ring around it, using a knife to peel off without any problems. Pour the chocolate icing over the cake and decorate with strawberries.
Tort Ferrero Rocher
Today we make Ferrero Rocher Cake and after several tests, both for the countertop and for the creams, today I decided that they are all final, and the combinations and combinations are exactly what I wanted.
I like cakes, I could say, not only to eat them, but to make them. And as I said earlier, after several more or less successful attempts, we chose the perfect combination, which brings us closest to the candies that bear his name, both in taste and structure.
The very fine and airy top, the chocolate cream and the hazelnut crumble are the ideal embodiment!
I wanted this recipe to be an anniversary, when I completed 600 recipes written and posted, but it didn't quite fit and I still chose to link it to the Christmas holiday, which is a few days different from the day I write the recipe.
It's a little difficult to make this cake, but a skilled hand in the kitchen will succeed without problems, but if I'm fine and I think, it seems more complicated to make because there are layers and creams and icing to make with different additives.
Ripe hazelnuts, burnt sugar, chocolate cream with butter and meringue are some of the ingredients that make this cake special and extremely tasty. So a festive cake like Ferrero Rocher chocolate pralines.
Stay together for the list of ingredients, but also the way of preparation step by step, and if you follow them, success will be guaranteed.
For other special cakes and pies, also recipes explained step by step can be found here in the dessert section or click on the photo.
Or on the Facebook page, click on the photo.
Bring the water to a boil and add the cocoa, mix well and set aside to cool.
Separate the eggs and beat the egg whites with a pinch of salt, a tablespoon of vinegar until they leave light waves, like a soft snow, then gradually add the sugar and beat until you get a firm and glossy meringue, and the sugar is melted.
Rub the yolks with the oil until smooth.
Incorporate the yolk composition into the cocoa composition and mix.
Add the flour and mix until you get a homogeneous composition.
Gradually incorporate the beaten egg whites with slow movements from bottom to top until we obtain a homogeneous composition.
Pour into the pan and put in the oven for 55-60 minutes or until the toothpick test passes. Don't be afraid that it will crack easily, and after you take it out of the oven, it will be left a little enough to become uniform.
Remove from the oven and leave for another 10 minutes in the tray in which it was baked, then take it out of the mold, remove the paper and let it cool completely, enough time to take care of the rest.
Preparation for crispy burnt sugar with hazelnuts:
Put the sugar and vinegar in a small saucepan on the fire and do not mix at all, possibly shake to even out.
When the sugar is nicely caramelized, add the hazelnuts and mix so that all the hazelnuts are covered with caramel. Pour the composition into a tray lined with baking paper and allow to cool completely.
After cooling, lightly crush the crunchy.
In a food processor, mix the crunchy so that it remains coarse. Take 2 tablespoons out and keep them for icing.
Over the remaining crunchy add the 2 tablespoons of oil and mix until you get a paste.
Preparation for chocolate cream with cornflakes:
Melt the chocolate in a bain marie, then add the cornflakes and the hazelnut paste obtained earlier. Homogenize and set aside.
Preparation for chocolate meringue butter cream:
Melt the chocolate on a bain marie and set aside to cool.
Put the egg whites with the sugar and beat on the steam until you get a firm, glossy meringue and the sugar is completely melted.
Remove from the steam, add the vanilla essence and continue mixing until cool.
Mix the butter enough to blend. Gradually add the meringue over the butter and mix gently enough to incorporate. If you mix too much or at high speed you risk cutting.
Add the melted chocolate and incorporate it into the cream.
We keep 100 g of cream for decoration.
We divide the butter cream into 3 equal parts.
We divide the chocolate cream with cornflakes into two equal parts.
We cut the top into 3 equal parts, we put a top, a part of the butter cream with meringue, one of chocolate, and the top, the butter cream, the chocolate cream with cornflakes, the top and with the last part of the cream we completely cover the cake. Let cool for at least 2 hours.
How to prepare the icing:
Melt the chocolate on a bain marie, add the butter, glucose syrup or honey, the 2 tablespoons of the crispy burnt sugar with preserved hazelnuts, let it cool.
Coat the cake with icing, level and let it cool again for half an hour.
With the help of a spray bag, decorate the cake with preserved cream and put halves of pralines or according to everyone's imagination.
Let it cool for another hour, after which it can be cut with a toothpick, using the saw technique. Good job and good appetite!