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Chocolate cake "Like 20 years old"

Chocolate cake


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Put the chocolate cream in a bowl (I had two sachets), add a little liquid cream in a row, mix continuously, put the teaspoons of powdered sugar, until it becomes a thick cream.

Syrup the top (I bought two), with cherry syrup strawberries, add a tablespoon or two of cream, spread, add a few cherries, strawberries on each sheet of countertop, leaving a little cream for decoration.

Put the chocolate cream in a bag, make a sting with scissors, decorate according to everyone's taste, then with whipped cream we make braided stripes on the edges. Add strawberries, cherries, silver balls, grated chocolate ... and you're done.

Good appetite!


Cake with three kinds of chocolate

Mix the almonds with 60 g of powdered sugar and cocoa.
Whisk the egg whites with 40 g of sugar and a pinch of salt. Pour the almond mixture and mix gently so as not to leave the composition. Turn over in a removable form and put in the preheated oven at 200 degrees C for 15 minutes. Leave to cool.

White chocolate mousse

  • 125 ml of sweet liquid cream
  • 250g white chocolate
  • 2g gelatin -1 sheet
  • 300 ml unsweetened whipped cream

Beat the whipped cream well. The gelatin is soaked.
Heat the cream, add the chocolate and mix until it melts. When the mixture is warm, add gelatin and whipped cream.
The same is done for the following.

Milk chocolate mousse

  • 125 ml liquid cream
  • 160 gr milk chocolate
  • 1 sheet of gelatin
  • 100 grams of whipped cream

Bitter chocolate mousse

  • 125 ml of liquid cream
  • 200 g dark chocolate
  • 110 ml whipped cream
  • 1 sheet of gelatin

First pour the white mousse, wait for it to harden, then the one with milk chocolate and the last one with dark chocolate. Decorate as you like.


Chocolate cake & # 8211 mom style

My mother is not a master pastry chef, but for me there are no better cakes than the ones she made (I hope you will feel the same about the food made by your mothers). In our family it is a habit that appeared after we grew up and we each went on a journey: because our birthdays are somehow grouped, we somehow meet two by three, as we can, around the mother's table . And my mother makes us a chocolate cake. That is, in September one for me and my little sister, in October-November for my older sister and her daughter, Maya, in January-February one for my brother and nephew Paul. Sometimes it is not possible to reach the parents when our cake would fit with the calendar, but it is not bad, my mother makes the cake later or earlier, according to our schedule. The cake I show you today was made like this:

Top: ten eggs (from the mother's hens) separated into egg whites and yolks, at room temperature. Ten tablespoons of flour and as many of sugar. Five tablespoons of ground walnut kernels. Five tablespoons of oil. Two tablespoons of cocoa. An envelope of baking powder. The yolks, oil and sugar are rubbed well together until the whitish foam stage. Whisk the egg whites with a pinch of salt. The two tablespoons of cocoa are incorporated into the yolk foam and then, in the same bowl, put the sifted flour, walnut kernels and baking powder. Then add the egg white foam. Bake the countertop for 35-40 minutes at 170 degrees Celsius. Allow to cool then cut in half to thickness. This amount of composition is enough for two baked countertops in a round shape of regular size (28cm diameter).

Cream: 300 grams of dark chocolate, 500 milliliters of sweet cream, for whipped cream. Melt the chocolate on a steam bath. When it is melted, pour the sweet cream over it. Keep on the fire until the cream thickens (five minutes), being careful not to boil water from the pot on the fire. The cream is spread over the syrupy tops.

Syrup: 100 grams of sugar, a bar of cinnamon, 200 milliliters of water. Keep on the fire together until the water drops and an aromatic syrup is formed. Syrup the countertops with it (it doesn't have to be hot when you do this).

Icing: 100 grams of powdered sugar, a tablespoon of cocoa, a packet of butter, a tablespoon of cold water. Rub well until it turns into cream. The icing is used to cover the cake, of course. That's it. Stay healthy.


Ingredients for chocolate cake with avocado:

3 cups of flour
6 tablespoons cocoa
400 g of household chocolate
& frac12 teaspoon of salt
2 teaspoons baking powder
2 teaspoons baking soda
& frac14 cup of vegetable oil
2 cups of water
2 tablespoons vinegar
2 teaspoons vanilla extract
2 cups brown sugar
For the cream:
4 well-ripened avocados
4 tablespoons lemon juice
100 g of soft butter
1 cup white powdered sugar
2 teaspoons vanilla extract


Cake With Yogurt Cream And Chocolate

Cake with yogurt cream and chocolate. Remove from the pan, powder with sugar or cocoa or grated chocolate and garnish with cherries. It was appreciated by everyone. I made a milk chocolate cream and one with white chocolate following your advice and both came out great. A lightly cool cake with raspberry yogurt cream and natural raspberry syrup topped perfectly by the chocolate top simply decorated with a bouquet of roses that I offer you dearly.

82 an exceptionally fine and sensual dessert, a true harmony of tastes, a happy combination between the freshness of yogurt and the flavor of coffee complemented by an almost chocolatey top, you must definitely try it. Cool for 20 minutes and mount the cake in the form in which it was baked with cream between the countertop sheets. Cake with soy yogurt and apple puree vegan and gluten free cake with yogurt mousse and pineapple cake with biscuits and cream yogurt summer cake with mascarpone and yogurt cake with yogurt and fruit cake with yogurt and biscuits. I made two small cakes 18 cm in diameter, one with oranges like the one above and another with fried walnuts in which I used hazelnuts and walnuts in equal proportions.

I prepared the cake for the second time over the weekend in larger quantities now for a special occasion. Fortunately, the celebration left my hand free in terms of cake cream, top and decoration. I put the chocolate cream in the freezer for about 15 minutes, it had made a little gelatin on top, I mixed it with the mixer and then I mixed it with the mixer together with the whipped cream well at room temperature. Posted by violet postolache on June 15, 2011 in coffee sweets recipes cake cakes with yogurt cream and strawberries cake with yogurt cream and ness comments.

Both cakes with chocolate cream with mascarpone, the one with oranges had a pandispan top with cocoa, the one with nuts had a simple pandispan top. I was asked to make a cake for Saint Alexander. Mix the two creams and put the well drained fruits. So I thought it would be appropriate to make a yogurt cream cake considering that the cake was going to get to the celebrant's workplace and that it would be refreshing and light.

Yogurt cake 25 recipes. A beautiful and serene spring. For the countertop 4 eggs 100 gr dark chocolate with at least 50 cocoa 100 gr butter 100 gr sugar 140 gr flour 1 2 teaspoon baking powder a pinch of salt for syrup 200 ml water 3 tablespoons vanilla essence a tablespoon of rum for cream 200 gr fat yogurt 250 gr mascarpone 100 ml liquid cream with a minimum fat 30 4 tablespoons powdered sugar 150 gr frozen berries. A lightly cool cake with raspberry yogurt cream and natural raspberry syrup topped completely by the chocolate top simply decorated with a bouquet of roses that I offer you with all my heart.


Nely`s Blog

As you can see it is a cake made for the winter holidays. It's a little longer and Easter is coming. ). what matter. if the recipe remained unposted. what to do?


INGREDIENTS: (for a cake shape with a diameter of 26 cm)
COUNTER TOP
5 eggs
7 tablespoons sugar
6 tablespoons flour
2 tablespoons water
2 tablespoons oil
1 1/2 tablespoons cocoa
1/2 sachet baking powder
DARK CHOCOLATE CREAM
3 Primola chocolates with 55% cocoa
600 ml liquid cream (Meglle I had)
50 gr margarine or butter at room temperature
WHITE CHOCOLATE CREAM
3 Primola white chocolates
300 ml liquid cream
SYRUP
200 ml water
3-4 tablespoons sugar
3 tablespoons whiskey
esenta de rom

PREPARATION
TABLE (same method as here only the quantities differ)
Separate the egg whites from the yolks. Put the 3 tablespoons of water in the egg whites and beat the foam, then add the sugar, gradually beating again. Rub the yolks well with the oil and easily incorporate them into the well-beaten egg whites. Gradually add the sifted flour and baking powder and mix lightly with a wooden spoon from top to bottom, and at the end incorporate the sifted cocoa. The cake form is greased with margarine and covered with flour or more simply put baking paper, pour the top composition and put in the oven for about 25 minutes (depending on the oven).
DARK CHOCOLATE CREAM
Chopped chocolate, margarine and liquid cream are placed in a saucepan on the fire on a steam bath and kept only until boiling, stirring constantly until all the chocolate is evenly melted. It is then left to cool in the refrigerator for approx. 2-3 hours after which it mixes until it becomes a fluffy cream.
WHITE CHOCOLATE CREAM
It is prepared in the same way as dark chocolate but without adding margarine.
SYRUP
Bring water to a boil and when it starts to boil, add the sugar and keep it on the fire until the sugar melts. Allow to cool, then add the 3 tablespoons of whiskey and rum essence.
ASSEMBLY
Cut the top into three slices horizontally, put the first slice on a plate, line the opaque, place the dark chocolate cream (stop a little cream and place on top of the cake), then the second slice of syrupy top, chocolate cream black, the third slice of syrup and top the cake in white chocolate cream. Put the cake in the fridge until the white chocolate hardens, then put in the middle what is left of the dark chocolate cream, bending the cake so that the cream flows on the sides as well.


How big a cake I make. How to calculate your portions to reach everyone

I get these questions very often. In many messages you wrote to me that you want to know how to multiply the recipes on the blog, so that they are suitable for larger or smaller trays, for more or less people.

There are no strict rules, but there are some tricks that I have learned in recent years and that have helped me adjust the recipes according to the size of the trays or the amount I wanted at the end.

Until I learned how to calculate cakes in kilograms and know how many grams should have a large enough portion for one person I worked with what I had at hand. That is, the trays provided. It was the starting point and I learned from experience how many slices or squares I can divide a cake. I still keep the scheme and use it as a starting point for my cakes or pies.

The base is the smallest measure I use. An ordinary tray with a diameter of 18 cm, with removable walls, bought from a supermarket many years ago, has been my guide for many other sizes and adjustments. You can still find it for sale in many places and it's handy to have in the kitchen.

Admittedly, there are also much smaller trays, but there are exceptions and I doubt that many people would like to make a small cake with a diameter of 10 cm. But it's important to know that they exist too.

So, starting from the size of 18 cm, I managed to make a table that I often rely on when thinking of recipes. From such a tray, regardless of the weight of the cake, you can cut 10-12 slices. Every 2 cm added to the diameter of the tray, you can cut two extra slices.

Specifically, in numbers, the ratio of diameter to number of slices is in the table below:

As you can see in the table, there is a fluctuation in the number of slices for the same diameter of the tray. The explanation lies in the consistency of the cake or tart. If it has a firm composition that can be easily sliced, by an exact cut, then the number of slices is higher. If you have, for example, a tart that has a filling or dough that crumbles easily, then the number of slices will be smaller.

In the case of square trays it's a little easier to calculate. Here the number of portions is given by the number of equal squares of 4x4cm or 5x5cm that you can cut from the respective tray. For example, from a 20cm square tray you can get 20-25 small portions.

& # 8230or in GRAMS

Over time, I learned to calculate my cakes and especially cakes according to the weight of a portion and the number of people. A sufficient portion for one person weighs about 125g.

Then it was even easier for me to realize that a cake for 10 people must weigh around 1.25 kg. If I want 1-2 slices left for the greedy, then I can lift it up to 1.5 kg.

How do you know how heavy a cake will be. Add up the quantities of all the ingredients in the recipe and take into account that up to 10% of the total can be lost by baking or evaporating, for example.

Vanilla cake, blackcurrants and peaches, by HERE, has 1.62kg by adding the ingredients. If you lose the 10% you reach about 1.5 kg and can get tired at the end of the meal between 10 and 12 people.

How do you multiply a recipe?

You liked a recipe from Chocolate and Vanilla, but you have more people in the house or more guests at the table, or simply the only tray in your kitchen is larger.

It's very easy to redo the calculation for the ingredients. In general, for cakes, every 2 cm more in the diameter of the tray, add another 50% of the amount of ingredients in the basic recipe.

Or, further, if you want to go from the 18 cm recipe to the 22 cm recipe, then you will increase all the quantities by 100%. If you have a 24 cm tray, add 150% of the original recipe. For the 26 cm tray, add 200%. And so on

Related posts

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Baking is science. What is the right temperature for baking cakes

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Chocolate and Vanilla on the WWW

Alina Muntele

I'm here to share small pieces of happiness with you. Which I will wrap in creams, glazes or powdered sugar snow.
My hope is that Chocolate and Vanilla will become your corner of the world where you will always find inspiration for the moments when you call in search of authentic joys.

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I wrote the most about & # 8230

CHOCOLATE AND VANILLA IN WWW

ALINA THE MOUNTAINS

I'm here to share small pieces of happiness with you. Which I will wrap in creams, glazes or powdered sugar snow.
My hope is that Chocolate and Vanilla will become your corner of the world where you will always find inspiration for the moments when you call in search of authentic joys.

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Prepare the chocolate ganache first, because it must then be left in the fridge! Put the cream in a saucepan and heat it on the fire until it reaches boiling point. Set the pan aside and add the broken chocolate. Let it melt for a few minutes, then mix well with a whisk. Add the butter, stir a little more and let the cream cool. Put it in the fridge until you prepare the top.

Separate the eggs and mix the egg whites with a pinch of salt. Then gradually add the sugar until you get a glossy meringue. Place the yolks on top and lightly incorporate with a spatula. Mix the flour with the cocoa and gradually sift them on top, stirring from the bottom up, until the dough becomes homogeneous. At the end add the vanilla and orange peel.

Wallpaper a baking sheet with a diameter of 26 cm with baking paper and turn the composition upside down. Bake the top in the preheated oven at 180 degrees for about 45 minutes. Do the toothpick test to see if it's ready. Take it out of the oven and turn it over on a towel over which you put a baking paper and leave it to cool. Then prepare the syrup: put the sugar in a saucepan and let it caramelize over low heat. Then add water and let it dissolve well. When it has cooled, add the coffee essence and brandy.

The cake is assembled. Take the cream out of the fridge and beat it with the mixer at high speed for 2-3 minutes, until it becomes fluffy and airy. Cut the top into 3 equal parts, place the first top on a plate and syrup it. Put a third of the cream, then the second top, syrup it lightly, put the cream again and then the last top. Syrup this one too and coat the cake with the remaining cream. Decorate it as you like and then leave it in the fridge for a few hours before cutting it. My chocolate cake turned out great! I challenge you to try my recipe too, you deserve a sweet treat.


Chocolate cake

Put the oranges in a saucepan and cover with water. Bring to a boil and simmer for 30 minutes. Blend them and turn them into a puree that you leave to cool.

Melt the chocolate in a bain marie and leave it to cool.

In a bowl, put eggs and sugar. Mix well until a homogeneous composition is obtained. Lightly add the oil and continue mixing. Then add the orange puree. After you have mixed everything well, add the melted chocolate.

In another bowl, add flour, ground almonds, baking powder, cocoa and the mixture obtained earlier. Mix everything well and pour the composition in a tray greased with butter and lined with baking paper. Bake at 180 & degC for 80 minutes.

To prepare the caramelized oranges, put 1 tablespoon of brown sugar in a bowl of water. Stir until the sugar melts and then add the orange peels and 2 teaspoons of Amaretto. Leave them on the fire for 2-3 minutes and then put them to cool. For the topping, place the dark chocolate in a bowl and let it melt. Set aside and add the whipped cream. Leave this mixture to cool.

After everything has cooled down, start assembling the cake. Top the top with Amaretto and pour the chocolate cream. Garnish with crystallized orange peels.


(1) In a bowl, sift the flour and cocoa together and mix them together with the baking powder and baking soda. This step is very important, so the cocoa will be perfectly incorporated into the dough, and the loosening agents will be evenly distributed in the countertop.

(2) In a large bowl, beat the eggs with the sugar until they start to gain volume and the mixture turns white.

Add the whipped milk and oil over the whipped cream and incorporate them.

(3) Add the dry ingredients mix and incorporate them lightly until you get a homogeneous composition.

(4) At the end, add the coffee and the vanilla extract and incorporate them into the dough.

(5) We prepare 2 trays of 18cm diameter and line them with baking paper both on the base and on the sides.

Preheat the oven to 170C.

Divide the dough evenly in the 2 trays and put them in the oven for 35-40 minutes or until they pass the toothpick test.

After they are baked, take them out on a metal wire rack and let them cool completely before cutting them.

(6) After the countertops have cooled, we cut each one equally into 2 other countertops. If the countertop made a slight bulge during baking first cut the lid to level the countertop and then section it into 2.

If we opt for a 28cm tray, we put all the dough and bake a single countertop, which we keep for at least 5 extra minutes to bake and which we section into 3 countertops.

(7) To prepare the cream, in a large bowl put the cream cheese, whipped cream, powdered sugar and vanilla extract and mix them with the mixer for a few minutes until the cream increases in volume and becomes consistent and hard.

From this cream we remove 400-450g which we will use to decorate the cake on the outside.



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