Beat the butter with the sugar until they become foam. Incorporate the yolks and orange peel in the butter cream. Melt the chocolate in a bain-marie and incorporate the 2 tablespoons of espresso coffee. To the composition of butter and eggs we add melted chocolate, breadcrumbs, walnuts and ground almonds, then the baking powder and at the end the beaten egg whites hard foam. We put the dough in the form and put it in the oven for about 40 minutes. Remove the top from the oven and let it cool. Pour melted chocolate over the counter and then mix with 2 tablespoons of orange juice and butter.
For decoration I scraped a white chocolate with a knife. I immediately put the chocolate over the freshly poured one to stick to it.
Separate the egg whites from the yolks and mix the egg whites with the vanilla sugar (50gr. Vanilla sugar), mix until it forms a hard foam, then add the yolks and mix, add the melted chocolate together with the butter and sugar (melt in a bowl on a steam bath) and finally add the baking powder quenched with apple cider vinegar and wheat flour and mix until we get a homogenized paste.
Grease the cake tin with butter, then line it with flour and pour the composition into the pan, put the pan in the oven for about an hour in the preheated oven.
After removing the top from the oven, put the chocolate for the icing in a metal cup and put the cup in the oven and let the chocolate melt (it melts very well and does not stick to the cup). When the top has cooled, cut it in half and syrup the piece of top with apricot compote syrup or any kind of syrup we have in the house, put the apricot jam mixed with liqueur, put the top of the top and syrup again, then pour the chocolate over the top and spread the chocolate well and over the chocolate we will put crushed hazelnuts.
Then we put the cake in the fridge!
Try this video recipe too
How to serve cake cream
As a serving, we recommend this cream for filling the countertops with a fluffy consistency, which you have syruped before. I like to use a coffee syrup for the cakes I make, because it seems to me that its taste is perfectly complemented by the flavor and intensity of the cake cream we made together!
As for the countertop… I usually prepare a simple countertop with a sponge texture. It is much easier for me this way, because I can add cocoa if I want a more intense taste or vanilla if I want to get a more refreshing cake. The chocolate cream I made with this recipe works well with both types of countertops, so I don't have to worry about that.
If I use a vanilla top, I like to decorate it with cream or a sweet mascarpone cream, being very airy and fluffy! If I use the cocoa top, I usually use a chocolate icing, prepared with the same chocolate that I used to make the cream syrup, but I will add milk and much less sugar.
You can add fruits, for example, raspberries, cherries, blueberries, strawberries, or any other fruit you want. The chocolate cream we prepared goes perfectly with the refreshing taste given by the fruits you will add. My mother's cakes always had blueberries and never went uneaten!
If you will also add fruit inside this cake, then I recommend using a fruit or milk syrup instead of coffee syrup to syrup the top. Coffee syrup may be too intense for the refreshing taste of the fruit, while fruit syrup will be more suitable for this type of filling.
I hope this egg-free, fluffy and fluffy cake cream recipe was to your liking and I hope you did not encounter any difficulty in preparing it! Your cakes will become the highlight, the main attraction of any party following this cake cream recipe!
Fasting chocolate cake - recipe
Method of preparation
Prepare a tray or a small round shape (15 cm.) In which you will put the cake.
Grease it with a little oil (including on the walls) and place baking paper on the bottom.
If you want to use a larger form, double the amounts of ingredients, keeping the indicated proportions.
Finely chop the chocolate with a knife. Put it in a glass bowl.
Heat the coconut milk. When it is ready to boil, pour it over the chocolate.
Wait a minute, then stir continuously until the chocolate is completely dissolved.
The oat flakes are then added to the chocolate composition obtained.
Stir to mix. This will be the composition of the cake.
If you want, you can add other ingredients, such as raisins, candied cranberries, dried blueberries, chopped apricots, etc.
Transfer the composition to the tray. Level and cover with plastic wrap on top so that it does not dry out.
Refrigerate the cake for a few hours. It is best to leave it cold until the next day.
Unfold the culinary ring and gently detach the cake from the walls of the form with a knife.
Remove the cake to a plate and prepare the icing.
Heat the milk in a kettle. Chop the chocolate and place in a bowl. Pour the hot milk over it and after a minute, mix until a homogeneous icing results.
Pour the chocolate over the cake.
Put the cake back in the fridge and wait for the icing to harden for about half an hour.
If you want to decorate the cake with other additional ingredients, you can use various fruits or ground walnuts.
For this recipe you need the following:
Put in a bowl soft butter, sugar, salt, eggs, cocoa, gluten-free flour mixed with baking powder and baking sieve sifted through a thick sieve, then vanilla pods. Mix all the ingredients until the composition is homogeneous but not more than that. If the consistency is too dense, add 2 tablespoons of milk.
Line the form with butter and flour, add the dough to the form, level and bake in the preheated oven at 180 ° C for approx. 25 minutes.
After 20 minutes of baking, a toothpick is inserted in the center of the worktop. If the toothpick comes out clean, remove it from the oven, if not, leave it to bake for another 5-10 minutes.
Leave the countertop to cool for 5-10 minutes in the form, then remove from the mold and place on a grill where it is left to cool. After it has cooled completely, cut it into 2-3 sheets.
Cut the chocolate into small pieces.
Put liquid cream in a saucepan. When the whipped cream is very hot but without boiling, turn off the heat and add the chocolate.
Stir until the chocolate is completely melted, allow the cream to cool to room temperature, then place in the refrigerator for 20-30 minutes.
Mix the cream until it doubles in volume and turns light in color.
Cesare cake (with milk chocolate ganache and caramel figs)
For chocolate lovers or for those who want an extremely fine, chocolatey sweet, but also with some special accents, the Cesare cake is perfect and of a rare elegance. I did it like this, in a hurry, because I wanted something sweet and I wanted something with milk chocolate, with a lot of chocolate. So I made this cake, to the great delight of my husband. & # 128578
I made a simple countertop (see recipe here), to which I added 1oo g of dark chocolate flakes (tears) and ganache cream with milk chocolate from 500 g chocolate and 400 g whipped cream (see recipe here).
I cut the top (baked in a shape with a diameter of 26 cm) in 3 lids, I syruped it (1 cup water, 50 g sugar, peel of 1 lemon and syrup from 1 jar of fig jam). I put each slice on the counter, then a row of ganache cream, a few figs from the jam (see recipe here), and the counter.
I let it cool for 1 hour, then I dressed the cake in ganache cream, I made a pattern on the edge with a confectionery comb and I poured the icing on top. Melt 200 g of milk chocolate together with 100 g of whipped cream, leave to cool and pour over the cake.
I let the icing flow unevenly, in a simple way, without helping her at all. I made some green marzipan leaves (almond marzipan), I also put some red beans and the cake was ready.
Cesare cake recipe, a quick, simple, chocolatey and extraordinarily good cake. The combination of milk chocolate, whipped cream and jam figs is insanely good, so good that this cake has become one of our favorites, along with those with vanilla. & # 128578
The pictures speak for themselves, how fluffy and good it was. & # 128578 Let me tell you something funny about this cake: I put them all in their pen while I took pictures in the yard and they kept lurking. & # 128578 And the neighbor Cesare came to show my husband how he cleans the olives. It's a whole story, the olives are cleaned just like the vine and it's good for someone skilled to teach you. He saw me with the cake in his arms, he complimented me, he laughed at me for taking 1,000,000 pictures and I served it with a slice of cake and I put them on a plate for home. Talking to my husband, in the fire of explanations (maybe you know how pathos the Italians explain something) he put the cake under his arm. I was upstairs in the kitchen and I heard him and my husband screaming and laughing. Do you realize that he made a fluffy cake powder? & # 128512 But that's how he ate it, because he put it in his throat and the neighbor, Stefania. & # 128578
I will remember this cake with a smile on my face, that's why I called it & bdquoCaesar Cesare & rdquo. & # 128512
Chocolate cake and caramelized condensed milk cream
Separate the egg whites from the yolks. Mix the egg whites with a pinch of salt. Gradually add the sugar and mix until the crystals are diluted.
Mix the yolks with the oil and water, then put them over the egg whites.
Add sifted flour together with cocoa and baking powder and mix everything with a spoon, from bottom to top, until smooth.
Wallpaper a round shape with baking paper, (cut baking paper with a width greater than the height of the baking tin because the top will grow very high if you do not have a high shape you can divide the composition into two equal parts and bake two tops that you will cut then in two slices) pour the composition and level.
Bake the top on low heat for about 35 minutes, until it passes the toothpick test.
Put the sour cream and broken chocolate in a bowl.
Mix, without letting it boil, until smooth, then add the yolks, sugar, Amaretto and cocoa. Stir for another minute and turn off the heat.
Allow to cool then add mascarpone and mix well.
Refrigerate the cream for at least 4 hours.
Put in a bowl mascarpone and caramelized condensed milk. Mix for 2 minutes then pour in the whipped cream and continue mixing until the cream becomes firm and aerated.
Caramelize the sugar until it turns amber and then quench with water. Boil for 3-4 minutes.
Stop the fire, add Amaretto and coffee essence.
Cut into the top into 4 equal slices and / or into 2 slices if you have baked two tops.
Roll out the first slice of the top and spread 1/4 of the chocolate cream. Place the second slice, syrup and spread the cream with condensed milk (I did not put it all, I thought a lot / you can use the rest to garnish).
Place the third slice on the counter, syrup and spread another 1/4 chocolate cream.
Place the last slice on the counter and syrup.
With the remaining cream, coat the cake and decorate it according to your preferences, glaze it is optional, but if you choose to decorate it like me you get the icing by mixing the ingredients in a bowl on a steam bath.
Keep the cake covered in cream and keep it cold for half an hour, then pour the slightly warm icing over it in the middle. Tilt the tray with the cake on all sides to drip the icing.
Sprinkle with the remaining creams.
Keep the cake cold until serving.
Sweetened condensed milk 400gr 21.7.21- ..
Caramelized sweetened condensed milk 397 ..
Caramelized sweetened condensed milk with ..
OUT OF STOCK 1k sweetened condensed milk.
SOLD OUT Condensed condensed milk as ..
Only good to enjoy!
Sweetened condensed milk is one of the most commonly used methods for preserving milk, the product being very popular and appreciated in all corners of the world.
There are many recipes with condensed milk, both simple recipes for cakes and complex recipes for cakes or cream cakes.
A very sought after and delicious dish based on condensed milk is dulce de leche which, in fact, is a thick, consistent and very sweet caramel. It is found in canned form and is prepared by boiling sweetened condensed milk over low heat. Dulce de Leche it can be simply consumed or it can be added to recipes in the form of cream for cakes or cookies, ice cream topping / fruit salad, or for a different taste in rice pudding. Store in the refrigerator and consume in 2-3 days.
DeLatte offers you the following sweet and tasty options: DelatteConde, DelatteCaramelo - Dulce de Leche and DelatteCaramelo cu Cacao, ready to be enjoyed directly from the box or only good used for mousses, creams, cakes, cakes or even coffee.
Chocolate bar cake
The chocolate bar cake recipe fits perfectly in the category of birthday cake recipes.
I ordered a cake with a lot of chocolate over the weekend and I made a lot of it.
It was made with great pleasure, for an anniversary.
I'm not very happy with the success of the look, but as I said before, cakes are not my strong point.
The cursers were not very generous to me, to endow me with patience :))))
I kind of lose it when it comes to decorating.
But in taste I think I made it good, so I think I didn't taste it, but that's how it was confirmed to me.
I asked the person in question to send me a picture of the section, to see the inside, so that it fits a complete recipe.
The first time I saw this way of decorating the cake with chocolate strip on the girls on the kitchen, I think in Ancuta and since then it has haunted me until now when I dared to try it too.
Great care must be taken when melting the chocolate, how much milk we put, not to dilute it too badly and not to harden.
- 7 eggs
- 10 tablespoons sugar
- 5 tablespoons milk
- 5 tablespoons oil
- 7 tablespoons coarsely ground walnuts
- 4 tablespoons flour
- 3 tablespoons cocoa
- 1 sachet of baking powder
- 1 baking soda knife tip
- 1 teaspoon lemon juice
- 1 pinch of salt
- For syrup:
- 400 ml water
- 4 tablespoons sugar
- 2 teaspoons rum essence
For the cream:
- 200 ml liquid cream
- 200 gr dark chocolate (55%)
- 400 gr cherry jam
For the chocolate bar:
- 50 gr white chocolate
- 1 teaspoon milk
- 150 gr milk chocolate
- 100 gr dark chocolate
- 2 tablespoons milk
- bubble wrap
- 50 gr white chocolate
- 50 gr milk chocolate
- 100 ml liquid cream
- chocolate shaving duo
Preparation time: approx. 5 hours
Tray diameter: 28 cm
[preparation title = & # 8221Preparation & # 8221]
Chocolate cake recipe with bananas
Ingredients chocolate cake with bananas:
- 4 eggs,
- 4 tablespoons sugar,
- 3 tablespoons flour,
- 1 tablespoon cocoa,
- half a vanilla bean.
- 250 g of cream,
- 100 g of dark chocolate,
- 2 eggs,
- 4 tablespoons sugar,
- 2 tablespoons starch,
- 350 ml of milk,
- 10 g of gelatin,
- three or four bananas.
How to prepare chocolate cake with bananas:
Whisk the egg whites and mix the yolks with the sugar until light in color. Incorporate the egg whites over the yolks, with light movements and add half a vanilla bean. Pour this sifted flour over this composition together with a spoonful of cocoa. Pour the whole composition into a round tray, lined with baking paper and bake in the oven for 20 minutes. After baking, remove from the oven and allow to cool.
For the cream: Mix the two eggs with the sugar. Add the starch and then thin the composition with lukewarm milk. Put the mixture on low heat and stir constantly until it thickens. Remove from the heat, add the dark chocolate and stir until it melts. At the end, add the gelatin prepared according to the instructions on the package. Allow to cool and, to avoid hardening of the cream, cover the bowl with a towel. After the chocolate cream has cooled, add the whipped cream with light movements.
Then place the bananas, sprinkled with lemon juice, on the cake top, and pour the chocolate cream on top. For decoration, stop a little cream or you can prepare a chocolate icing, butter and milk. Garnish the cake according to your preferences and put it in the fridge for a few hours.
See also how to make the best chocolate cream for cakes
Chocolate trio cake
What can you do if at Lidl started a whole week dedicated to chocolates? If you find all types of chocolate at very good prices? To bake something with chocolate, of course! That's how I got to today's recipe & # 8211 Chocolate trio cake, which is so good and so fragrant and so… interesting! Yes, I think that's the best way to describe it: Chocolate trio cake it's an interesting whole! We use 3 types of chocolate: dark chocolate, milk chocolate and white chocolate, which we melt and add to the vanilla cake composition. Then we put them in layers in the tray: first is the layer of dark chocolate, then the layer of milk chocolate, then the layer of white chocolate. Bake. Nothing spectacular to taste so special!
The top with dark chocolate is denser, the one with milk chocolate is slightly lighter, and the one with white chocolate is really fluffy! No, the layers do not enter each other, the cake does not marble, but the layers remain separate when baked, precisely because they have different consistencies.
Then comes the cream. Which, of course, is optional and you could have a simple chocolate trio cake, but a delicious mascarpone cream and hazelnut cream… completes everything, I promise! Furthermore, Chocolate trio cake it is more beautiful, decorated, and the chocolate cream, which is not too sweet, completes everything very well (you can easily adjust how sweet it is depending on the amount of powdered sugar used).
[box type = & # 8221info & # 8221 size = & # 8221large & # 8221 style = & # 8221rounded & # 8221 border = & # 8221full & # 8221] Tips for successful recipe Chocolate trio cake:[/box]
- for a tall and beautiful cake, it is advisable to use a 20-22cm shape
- observe the order of the layers, to make sure it does not mix when baking
- Bake at a lower temperature, placing the tray on the grill in the middle of the oven and place a tray of water underneath in the oven, which will help keep the cake moist and free of syrup.
- if you want, you can bake the cake in 3 separate tops: one with dark chocolate, one with milk chocolate and one with white chocolate and then assemble the cake using mascarpone cream. You can syrup the cake with burnt sugar syrup, if you want a very syrupy cake
Ingredients & ltstrong & gtTort chocolate trio & lt / strong & gt (20cm, 10-12 servings)
- 250g faina Castello
- a sachet of Castello baking powder
- a pinch of Castello salt
- the core of a Belbake vanilla pod
- 200ml milk Pilos
- 2 eggs husband
- 50g old
- 100g Bellarom dark chocolate
- 100g milk chocolate Fin Carre
- 100g white chocolate Fin Carre
First heat the oven to 160 ° C and place the grill in the middle of the oven. Grease a 20cm round tray with butter and flour or a non-stick spray. Beat the eggs with the sugar and vanilla, until they turn white and double in volume. Add the milk, mix. Add sifted flour together with salt and baking powder, mix well until you have a homogeneous composition. Divide the composition into 3 equal parts (about 250g or portion).
Melt the dark chocolate, milk chocolate and white chocolate in turn, in a bain-marie or in a microwave oven, and add it to each composition. Mix well so that we have a composition with dark chocolate, one with milk chocolate and one with white chocolate.
Put the dough in the pan, one at a time: first the one with dark chocolate, then the one with milk chocolate and finally the one with white chocolate. Level each layer very well and bake for 40-45 minutes or until the cake passes the toothpick test.
The recipe for mascarpone and chocolate cream can be found HERE. Now all you have to do is decorate the cake with cream and candies, as you like Chocolate trio cake is a perfect cake for spring and especially for the Easter meal, maybe save it in the & # 8220 recipes to try for Easter 2017 & # 8221! to be the best!