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Check with chocolate icing and nuts

Check with chocolate icing and nuts


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Rub the butter with the sugar until the sugar melts and then add the yolks and rub well to homogenize.

Whisk the egg whites with a pinch of salt.

In the yolk composition with a gradually add flour alternating with the beaten egg whites.

Stir from the bottom up. At the end, put 2 sachets of vanilla sugar, grated lemon and lemon juice.

Baking paper is put in two forms of cake.

From the amount of cake dough, put half a cup aside and mix with cocoa.

The rest of the quantity is divided in two and poured into cake tins.

In the middle of the dough poured into the cake forms, pour, from one end of the other of the form, the dough mixed with cocoa.

Bake in the oven, which has been preheated, over low heat for about an hour.

Before being taken out of the oven, the cake is tried with the toothpick, if sticky dough remains on the toothpick, it means that it is not ready yet.

Remove when there is no dough left on the toothpick.


Glaze:

Melt the chocolate with the butter in a saucepan.

When it has melted, remove from the heat and put the crushed walnuts.

The composition is poured hot over the cake.


I made a cake with icing and one without.

The simple cake is powdered with vanilla sugar.


Good appetite!



Check with nuts, chocolate and poppy seeds

Beat the butter and sugar well, then add the eggs and mix.

At the end, add the baking powder and mix until a homogeneous composition is obtained.

The dough obtained is divided into three equal parts.

In the first bowl add the pieces of chocolate, in the second put the nuts, and in the third sprinkle the poppy seeds.

In a baking tin, greased with butter, put the first layer of chocolate dough, spread the layer of nut dough on top, the last layer is the dough with poppy seeds.

The layers of dough do not mix!

Bake for about 1 hour at a temperature of 180 degrees C.

Optionally, the cake can be decorated with icing, nuts or chocolate.


Chocolate icing check

This very simple recipe may be the only sweet thing you know how to make and it will be enough. Because you will never get bored of his taste. As for its appearance, over the chocolate icing you can put according to your preferences: coconut flakes, ground hazelnuts, pistachios, caramelized oranges, chopped candies of various colors, etc.

Ingredients for chocolate icing cake

The quantities are for 2 cakes

pistachio / ground walnut / almonds for garnish

How to make cake with chocolate icing

Separate the egg whites from the yolks. Whisk the egg whites with the mixer. They must be beaten very well, so that, if you turn the bowl over, they will not flow.

Add the sugar and a little vanilla or rum essence, to taste, and continue beating.

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

Beat the yolks and gradually add the oil, like mayonnaise.

Gradually pour the yolks into the egg whites and mix until smooth.

Remove the mixer before adding the flour. Add a cup of flour and mix with a spoon slowly from the bottom up.

Remove 6 tablespoons of the coca and place in a bowl. Add two tablespoons of cocoa on top and mix.

In the first bowl add the rest of the flour and mix slowly. The dough obtained must have a soft consistency, to flow.

The trays are lined with paper. Pour the cocoa-free coca evenly divided between the 2 trays. Top with cocoa coca.

With a fork, mix lightly through the whole crust, so that it becomes a marbled cake.

Put the cake for 35-40 minutes at 180 degrees. Do the test with the toothpick for safety.

Preparation of the glaze

While the cake is in the oven in a saucepan, boil the water with the sugar for 4-5 minutes on low heat or until a thick syrup is formed. Turn off the heat, add the chocolate and butter and mix until they melt. Don't worry if the icing looks cut, it will homogenize very well after cooling. When it has cooled, add the rum essence.

Glaze the cake after it has cooled. Eventually heat the glaze a little more if it has hardened.


  • It took
  • 300 g flour
  • 225 g sugar
  • 4 eggs
  • 200 g butter
  • 150 g dark chocolate
  • 2 tablespoons cocoa
  • 1 teaspoon instant coffee (ness)
  • 150 ml of milk
  • 1 teaspoon baking powder
  • a pinch of salt
  • decoration
  • 50 g dark chocolate + 2 tablespoons milk + 1 tablespoon oil
  • 50 g white chocolate + 2 tablespoons milk + 1 tablespoon oil
  • colored candies

Bake for 30-35 minutes at 180 ° C, if we use two small shapes and 40-45 minutes for a larger shape. When they are ready, carefully take them out on a grill and leave them to cool.
For decoration, melt the two types of chocolate in two separate bowls, together with the milk and oil, then decorate the cakes according to your imagination and sprinkle the colored candies on top.

We can serve when the chocolate has set. Delicious, good appetite!

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ingredients:

200g flour
250d of butter
2 teaspoons baking powder
4 eggs
2 sachets of vanilla sugar
100g of sugar
A pinch of salt
1 tablespoon cocoa
50ml of milk
100g of starch
100g of chocolate
For the glaze
150g of chocolate
1 tablespoon oil

Method of preparation:

Rub butter, sugar, vanilla sugar and salt. Add eggs and milk one at a time.
Separately, mix flour, baking powder, cocoa, starch and grated chocolate. Mix the two compositions.

Pour the dough into a cake tin greased with oil and lined with flour and put in the preheated oven.

After 20 minutes, remove the tray, increase the top in the middle, so that it does not crack and bake it again. When ready, take out the cake and glaze it.

Prepare the icing as follows: melt the grated chocolate in a bain-marie and mix vigorously with the oil. Garnish the cake and here it is icing cake is ready!


For the pandispan top, separate the egg whites from the yolk, beat the egg whites with the sugar and vanilla sugar, mix the yolks with the oil and the baking powder quenched in vinegar. With a wooden spoon, mix the yolks over the egg whites from top to bottom, then add the flour. Put half of the composition in the cake tray lined with baking paper, and in the rest of the composition add 2 tablespoons of cocoa. Put the trays in the oven on the right heat for about 40 minutes.
During this time we deal with the cream. In a saucepan, mix the sugar with the flour and vanilla over which we pour the milk, put it on low heat and when it starts to thicken, add the margarine and let it mix well for a few more minutes. We give cold cream.

Remove the cakes, let them cool then cut them into three pieces (like a cake), combining the colors, black and white, fill each sheet, and make a glaze on top.
For the icing, mix the sugar with cocoa, water and flour, put it on a very low heat and when it starts to thicken a little, add the margarine, let it boil and leave it to cool. When it is warm, we put it over the cakes. Let it cool for 1-2 hours!

Try this video recipe too


Marbled check with chocolate icing

A year ago I received from bucataras.ro the Philips multicooker, which is a reliable help in the kitchen, as reported here.
You can prepare almost any recipe in it, we simply put the ingredients in it, program it and see other things, we don't care that the food burns, we sit and mix, etc.
most of all I like to make puddings and cakes for him.
Now I will present a marbled cake with chocolate icing.
It is a goodness and a beauty of cake !!

  • For the dough:
  • 5 eggs
  • 6 tablespoons sugar
  • 5 tablespoons oil
  • 1 teaspoon salt
  • 6 tablespoons flour
  • grated peel of 1/2 lemon
  • 1 teaspoon lemon essence
  • 2 tablespoons cocoa
  • 1 teaspoon free of rum
  • For the glaze:
  • 50 gr dark chocolate
  • 1 tablespoon fresh liquid
  • 1 teaspoon olive oil
  • 25 gr white chocolate
  • 1 teaspoon fresh liquid
  • 1/2 teaspoon olive oil

[/ ingredients]
[preparation title = & # 8221Preparation & # 8221]

For the dough, we start by separating the egg whites from the yolks.
Mix the egg whites with a little salt, then gradually add the sugar, continuing to mix.
Add the yolks one by one, then the oil and 4 tablespoons of flour.
Put half of the composition in another bowl and add to it 2 tablespoons of cocoa and rum essence, and in the other composition, add grated lemon peel, lemon essence and 2 tablespoons of flour.
Grease the multicooker bowl with a little oil and start to put the compositions in it, alternating two tablespoons of white composition and two tablespoons of black composition, until both compositions are exhausted.
Connect the appliance to the power supply and from the MENU button, select the BAKE function.
Set the time to 40 minutes and the temperature to 150 degrees from the COOKING TIME and TEMPERATURE buttons, respectively.
Close the lid and press the START button.

In the last 5 minutes I turned the countertop on the other side to brown nicely.
After the time expires, take the bowl out of the multicooker and leave the top in it for a few more minutes, then turn it over on the plate and let it cool.


For the icing, put in a bowl, the broken dark chocolate pieces, together with the whipped cream and the oil, on a steam bath and mix in it until everything is diluted and uniform, then we will spread it hot over the cooled top.


We do the same with white chocolate and we will spread it in circles over the dark chocolate, then with the tip of a knife, we draw a few lines, starting from the middle of the countertop to the edges.


Let the cake cool until the icing hardens, then we will slice it.



Comments:

  1. Yoshura

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  2. Vanderveer

    Nice post! I drew up a lot of new and interesting things for myself!



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