Traditional recipes

Luxury cakes with cocoa cream

Luxury cakes with cocoa cream


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I frothed the egg whites well, then I added the caster sugar little by little, mixing constantly ... here is the phase in which everything should have become meringue, but no! I added the rest of the ingredients, except for the flour (previously I sifted the powdered sugar and almond powder) and mixed with a spatula until smooth. Then I added the flour until I formed the dough ball, which I gave 30 min,. cold. Having no other inspiration at the moment, I also formed dough balls, which I put in the oven until the toothpicks passed the test.

After they were baked and cooled, I decorated them with cream obtained from all the ingredients for. mixed cream. I gave the cookies cold again, until serving time (in this way, the cream was kept strong) .... they were a delight!

Enjoy!


Soft heart chocolate cakes

Preparation: on a bain-marie, melt the chocolate together with the butter. We took them off the fire. Separately in a bowl beat eggs with sugar, vanilla and a pinch of salt. When a cream has formed, pour the chocolate together with the melted butter. Mix well with the mixer.

Add flour and bitter cocoa. Stir until the composition is homogeneous. Grease the 4 forms with butter and sprinkle with bitter cocoa. Preheat the oven to 180 degrees C. We pour the composition in the 4 forms. Put the cookies in the oven. We leave them fixed for 13 minutes.

We turn them over on a plate. Sprinkle them with powdered sugar and eventually garnish with some fruit, as desired.
For Diana, I hope that now you will have more courage to prepare them. Try this recipe without fear and you will be satisfied with the result.
I enjoy cooking!


Cocoa cakes

Cocoa cakes from: flour, cocoa, baking powder, sugar, eggs, butter, milk, vanilla.

Ingredient:

  • 300 g flour
  • 100 g cocoa
  • 1 teaspoon baking powder
  • 1 pinch of salt
  • 200 g caster sugar
  • 3 eggs
  • 100 g butter
  • 250 ml of milk
  • 1 teaspoon vanilla essence
  • • 250 g mascarpone
  • 100 g chocolate cream
  • 200 ml cold liquid cream
  • 1 teaspoon vanilla essence

Method of preparation:

Mix the flour well with cocoa, 1 teaspoon baking powder and a pinch of salt. Add caster sugar, beaten eggs, melted and cooled butter, milk and 1 teaspoon vanilla essence. Mix everything very well, loosen all the lumps.

On the tray lined with baking paper, portion the composition with a spoonful of ice cream, leaving space between the wheels, which flatten by baking and increase their diameter.

Bake for 10-12 minutes at 180 ° C.

For the cream, mix the mascarpone with the chocolate cream, add the cold liquid cream from the fridge, and 1 teaspoon of vanilla essence. Continue mixing until all the cream hardens.

Half of the wheels sit with the base up. Spread the cream with a cone or a teaspoon and cover with the rest of the wheels.


Cake with coconut cream and condensed caramel with cocoa

Cake with coconut cream and condensed caramel with cocoa, has a divine taste from such an excellent combination of flavors. It has the aroma of cinnamon, which is found in walnut leaves, the aroma of coconut in semolina cream and the delicious caramel condensed with cocoa.

If I still discovered the ones from delatte.ro and I took to testing their delicious products, this time it was my turn condensed caramel with cocoa.

Yummy, what a good taste, what a texture and color and I especially like that it is not very sweet!

It fit perfectly with my cake with baked sheets on the back of the tray with walnut dough and semolina cream with coconut!

I didn't mix it in the cream, I distributed it from place to place, because I wanted it to be like that, as a pleasant surprise in the cake. And it really was.

Slightly flowing through the cream, it gave a special note to my cake, I liked to see it dripping on the sides of the cake, when I sliced ​​it, I hope it can be seen in the pictures.


Old-fashioned cakes

The recipe for these old-fashioned, good-looking and very tasty cakes came into my family a few decades ago. This is also the reason why I called them & # 8222 old-fashioned cakes & # 8221. They are a bit more meticulous, but sparse and quite cheap, if you get caught doing them you won't be sorry. In addition, everyone who tasted these old-fashioned cakes at home was delighted and asked for the recipe. Now, if he did them, or was discouraged by the somewhat more meticulous procedure, I have no way of knowing. What is certain is that they are some delicious little minions that look really good on the plates with assorted cakes. Find out the full recipe below.


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Romanian and international culinary recipes, explained step by step. We have prepared fasting recipes, preserves, cakes and pastries, simple and fast food. I have 30 years of experience in the food field and a great passion for Romanian gastronomic traditions.

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Chocolate cream cakes

1. Melt the chocolate and butter together, then allow to cool slightly. Beat eggs and sugar until discolored, then gradually incorporate, beating, the chocolate mixture. Add, stirring, flour and baking powder until a creamy paste comes out. Refrigerate for 2 hours, until the dough hardens.

2. Preheat the oven to 3/160 ° C. Wallpaper 2 baking trays with parchment paper. Take a teaspoon of dough and shape balls of approx. 2 cm in diameter - should be about 48. Put them in the baking tray, leaving at least 2 cm space between them. Bake for 8-10 minutes until hardened, then move them on a metal grill to cool completely.

3. For the filling, beat the butter, cocoa, powdered sugar and vanilla essence together, then add the milk and mix until a cream results. Spread the cream on each of the baked halves, then join them. Garnish them with melted chocolate.


Valentine`s Day sugar-free cakes

The other day I decided to make a dessert with coffee. Because I love coffee and low carb desserts (so no sugar). At the same time, I knew I was going to think of a dessert suitable for Valentine's Day. So I said, why not both? A coffee and sugar-free cake for Valentine's Day. I set to work, tested a few recipes and finally decided that this is the recipe that any coffee lover will love.

And also with which you can thank even someone who is not a fan of sugar-free cakes. Believe me, I've tested this already :).

For the dough and creams, I was inspired by the coffee cake recipe from the Ketogenic Cookbook, testing, modifying and remaking the recipe. But entertaining me every time, until it got to that shape. It is a book that can be very helpful in the kitchen of any fan of the ketogenic diet and you can buy it here.


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Cakes glazed with walnuts and chocolate

& Icirc & # 539i need for dough:
4 or & # 259
150 g zah & # 259r
100 g butter
200 g sm & acircnt & acircn & # 259
1 pinch of salt
2 tablespoons baking powder
350 g f & # 259in & # 259
4 tablespoons cocoa
For creams:
150 g chocolate & # 259 am & # 259ruie
200 ml sm & acircnt & acircn & # 259 for fri & # 537c & # 259
150 g of ground walnuts
For glaze & # 259:
50 g butter
3 tablespoons cocoa
50 ml ap & # 259
100 g zah & # 259r pudr & # 259
100 ml fri & # 537c & # 259 liquid & # 259
Preg & # 259te & # 537ti a & # 537a:
Mix the butter with 50 g of sugar and cocoa powder, place in a bowl over low heat, until a homogeneous cream is obtained. Mix the eggs with the salt and the rest of the sugar, until it dissolves. Add sour cream, then cocoa butter and butter, cool. After mixing, gradually add the flour and baking powder. Pour the dough into the large pan of the stove, pre-lined with baking paper. Bake for 35-40 minutes, at 180 ° C, in the preheated oven.
For the first cream & # 259, rupi ciocolata & icircn buc & # 259 & # 539i & # 537i o tope & # 537ti la bain-marie, & icircn 100 ml fri & # 537c & # 259. After the mixture has cooled, mix it with the mixer. For the second cream & # 259, mix the rest of the sm & acircnt & acircn & # 259 for frying & # 537c & # 259, & icircmpreun & # 259 with 50 g sugar & # 259r. Incorporate 150 g finely ground walnuts, mixing gently with a spatula.
Cut the countertop r & # 259cit & icircn 3 equal parts. Grease two of them with ganache cream, then with walnut cream. You overlap them and cover them with the remaining countertop, then press lightly. Keep the cream cold for about 1 hour. When the cake has cooled, portion it with an oiled baking dish.
Ask for glaze on: boil on low heat the sugar, cocoa powder and 50 ml of water. After you have obtained a homogeneous syrup, take the bowl off the heat and add the cold liquid and the butter. Spread the icing on the cakes and decorate according to the image. Store the cake in the refrigerator, store the icing or store it at the time of consumption.

Prepare 60 min. Bake 40 min.
Re & # 539et & # 259 by Daniel Moldovan, S & acircngeru, jud. Mure & # 537