Traditional recipes

Chocolate cake

Chocolate cake

countertop


1. Preheat the oven to 190 ° C.

2. Put the chocolate with the milk in a bowl on the fire and turn from time to time. When it has completely melted, we stop the fire. 3. Separate the egg whites from the yolks.

4. Beat the egg whites with the salt powder, gradually add the sugar and beat until it dissolves completely, and the egg whites turn a pearly color.

5. Separately beat the butter with the brown sugar, gradually add a yolk to the composition and beat until it is thick.

6. Add the melted chocolate in the yolks and mix well. Also here we incorporate flour mixed with cocoa and baking powder.

7. Incorporate the egg whites little by little at the beginning in the composition with a spatula, after the composition has become more malleable, we can put the whole composition of beaten egg whites.

8. Put the composition in a tray lined with baking paper with a diameter of 24 cm and put in the oven for 45-50 min. Do the toothpick test to check if it is baked (insert a toothpick in the middle, and if it comes out clean, then the top is baked, if you don't leave it in the oven).

Cream

1. Whip the whipped cream until it increases considerably in volume.

2. Melt the chocolate on a steam bath together with the 2 tablespoons of oil. Take the pot aside and let it cool for another 3-4 minutes.

3. Incorporate 3 tablespoons of whipped cream into melted chocolate. If you think it's too hot, put it on the steam bath again and mix it with whipped cream. Incorporate about 1/2 of the amount of whipped cream into the composition, adding 3 lg each and mixing lightly with a spoon.

4. Set aside 6 lg with whipped cream tip (to put on top of the cake), and in the rest incorporate the chocolate cream and mix lightly with a spatula.

Assembly


1. Cut the top into 3 equal slices.

2. Syrup the first top, leave for 2-3 minutes, then put a sufficient amount of cream and spread it. We do the same with each slice of countertop we put.

3. Finally, cover the cake with a layer of cream. Put the cream in a posh and garnish, top with cocoa powder.



ABOUT CHOCOLATE

Although it is not known when the first chocolate cream appeared, the history of its main ingredient, cocoa, spans more than 4,000 years. His story begins in Olmecs, Mexico, an area where cocoa-based drinks were widespread. It was not until around 1500 that Christopher Columbus brought the first cocoa beans to Spain. Once a beverage ranging from hot chocolate to cocoa coffee was recognized as a royal beverage (in the mid-17th century), it began to spread rapidly among the inhabitants of Europe. Almost two centuries later, the first chocolate appeared.


Chocolate and banana cake

The holidays are the occasion to take advantage of and get out of the comfort zone when it comes to desserts. The Easter meal requires tailor-made dishes, and in addition to the traditional ones, a delicious cake with chocolate and bananas would perfectly complement an entire menu. I'm a fan of sweets, and making a cake is the kind of activity I do, with all my heart.

So, for the Easter meal, I propose a cake with chocolate and banana insert, which I am absolutely convinced will be to everyone's liking. I mean, who doesn't like chocolate ?!

This cake will have several stages of preparation, but don't be scared, it's not a great philosophy, you'll see.

Countertop ingredients
  • 300 gr flour
  • 60 gr cocoa
  • 15 gr baking powder
  • 10 g of baking soda
  • 250 gr sugar
  • 4 eggs
  • 250 ml chefir
  • 150 ml oil
  • 150 ml of hot water
Ingredients for chocolate cream
  • 200 gr sugar
  • 120 gr cocoa
  • 4 yolks
  • 200 gr butter
  • 200 gr powdered sugar
  • 200 gr chocolate (100 gr dark chocolate and 100 gr milk chocolate)
  • 200 ml of milk
Ingredients for the banana insert
  • 1 large banana or 2 smaller ones
  • 50 gr butter
  • 50 gr brown sugar
  • 1 tablespoon honey
Ingredients for mascarpone cream
Countertop preparation method

The cocoa top is the type of wet top that does not need to be syruped before mounting. From the presented quantities come 2 countertops with a diameter of 18 cm, which will be cut in two.

I preheated the oven to 180 degrees, then I prepared the removable shapes, which I lined with baking paper, at the base.

In a bowl I mixed with a whisk the wet ingredients: sugar, eggs, oil, kefir and milk and mixed well.

In another bowl I mixed the dry ingredients: flour, cocoa, baking powder and baking soda.

in the end I mixed the two compositions, not very much, resulting in a soft dough.

I poured the composition into the baking tins and left them in the oven for about 45 minutes.

After removing the tops from the oven, I left them to rest for about 5 minutes, then I took them out of the molds and let them cool completely, so that I could cut them without breaking.

How to prepare chocolate cream

I prepared a pot in which I put water and let it boil.

In a bowl I put the sugar, cocoa, egg yolks and milk, I put them over the pot on the fire and I beat them on the steam bath until they melted. Then I added the chocolate and continued to stir until it melted. I set it aside to cool, stirring occasionally.

In another bowl I put the butter, at room temperature and the powdered sugar and I mixed them until I got an aerated cream. I thinly poured the chocolate cream and continued to mix on low speed until I incorporated it all. I left it in the fridge until it hardened so I could spread it on the countertops.

How to prepare banana insert

I cut the banana into rounds.

I put the brown sugar and honey in a small pot. I mixed until they melted, then I added the butter and I got a caramel sauce, over which I put the bananas. I stirred for another 2 minutes, then I took it off the heat. I left it to cool.

After I finished preparing all the above steps, I went on to assemble the cake as follows:

In the shape of a cake ring, I put a layer of countertop, a layer of chocolate cream, and then I made a hole in the middle, which I filled with banana sauce. We continued the same way, in the end we have to have 4 countertops and 3 layers of cream.

I left the cake in the fridge overnight to make sure the chocolate cream had enough time to harden.

How to prepare mascarpone cream

I also prepared the cream in which I will coat the cake, mixing all 3 ingredients at once.

An airy and fine cream should result.

It is a decadent cake, a creamy and delicious cake, with which you will pamper your family.


Chocolate and banana cake

The holidays are the occasion to take advantage of and get out of the comfort zone when it comes to desserts. The Easter meal requires tailor-made dishes, and in addition to the traditional ones, a delicious cake with chocolate and bananas would perfectly complement an entire menu. I'm a fan of sweets, and making a cake is the kind of activity I do, with all my heart.

So, for the Easter meal, I propose a cake with chocolate and banana insert, which I am absolutely convinced will be to everyone's liking. I mean, who doesn't like chocolate ?!

This cake will have several stages of preparation, but don't be scared, it's not a great philosophy, you'll see.

Countertop ingredients
  • 300 gr flour
  • 60 gr cocoa
  • 15 gr baking powder
  • 10 g of baking soda
  • 250 gr sugar
  • 4 eggs
  • 250 ml chefir
  • 150 ml oil
  • 150 ml of hot water
Ingredients for chocolate cream
  • 200 gr sugar
  • 120 gr cocoa
  • 4 yolks
  • 200 gr butter
  • 200 gr powdered sugar
  • 200 gr chocolate (100 gr dark chocolate and 100 gr milk chocolate)
  • 200 ml of milk
Ingredients for the banana insert
  • 1 large banana or 2 smaller ones
  • 50 gr butter
  • 50 gr brown sugar
  • 1 tablespoon honey
Ingredients for mascarpone cream
Countertop preparation method

The cocoa top is the type of wet top that does not need to be syruped before mounting. From the presented quantities come 2 countertops with a diameter of 18 cm, which will be cut in two.

I preheated the oven to 180 degrees, then I prepared the removable shapes, which I lined with baking paper, at the base.

In a bowl I mixed with a fork, the wet ingredients: sugar, eggs, oil, kefir and milk and mixed well.

In another bowl I mixed the dry ingredients: flour, cocoa, baking powder and baking soda.

in the end I mixed the two compositions, not very much, resulting in a soft dough.

I poured the composition into the baking tins and left them in the oven for about 45 minutes.

After removing the tops from the oven, I left them to rest for about 5 minutes, then I took them out of the molds and let them cool completely, so that I could cut them without breaking.

How to prepare chocolate cream

I prepared a pot in which I put water and let it boil.

In a bowl I put the sugar, cocoa, egg yolks and milk, I put them over the pot on the fire and I beat them on the steam bath until they melted. Then I added the chocolate and continued to stir until it melted. I set it aside to cool, stirring occasionally.

In another bowl I put the butter, at room temperature and the powdered sugar and I mixed them until I got an aerated cream. I thinly poured the chocolate cream and continued to mix on low speed until I incorporated it all. I left it in the fridge until it hardened so I could spread it on the countertops.

How to prepare banana insert

I cut the banana into rounds.

I put the brown sugar and honey in a small pot. I mixed until they melted, then I added the butter and I got a caramel sauce, over which I put the bananas. I stirred for another 2 minutes, then I took it off the heat. I left it to cool.

After I finished preparing all the above steps, I went on to assemble the cake as follows:

In the shape of a cake ring, I put a layer of countertop, a layer of chocolate cream, and then I made a hole in the middle, which I filled with banana sauce. We continued the same way, in the end we have to have 4 countertops and 3 layers of cream.

I left the cake in the fridge overnight to make sure the chocolate cream had enough time to harden.

How to prepare mascarpone cream

I also prepared the cream in which I will coat the cake, mixing all 3 ingredients at once.

An airy and fine cream should result.

It is a decadent cake, a creamy and delicious cake, with which you will pamper your family.


Chocolate trio cake & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

This chocolate trio cake she was the star of my birthday. On August 22, I turned 28 (first) summers and I chose to celebrate with my family. With my husband, brother and parents and with my good friend, Ioana, who came with her boys. Because everyone was expecting a spectacular dessert and because I'm a big fan of chocolate, I thought of making a special cake with three chocolate mousses, a chocolate trio cake. I had this cake in my head for a long time, because I really wanted a chocolate cake. But I didn't have a specific recipe and I hadn't found one that would satisfy me. So I took this opportunity to test a recipe I thought of as I thought would be to my taste.

I know that everyone expects to receive or buy a cake. When you are a culinary blogger, you make cakes for others and for yourself. No one is going to buy you a cake from the store when you're already famous for your homemade sweets, right? That being said, I thought of my recipe, wrote down my ingredients, and got to work. I put the weights as I considered appropriate, especially for gelatin and chocolate. Of course, it took me 5 in the morning until I finished it, because I was busy all day and I started the cake quite late. For the countertop, I used a quarter of a portion of my favorite chocolate and dense countertop.

I made a thin countertop because I wanted the three mousses to be the stars of the cake. Honestly, I think this chocolate trio cake is the king of all chocolate cakes. But don't be afraid of the appearance of this cake. I promise it's neither hard nor complicated to do. It really takes a little longer to prepare. But the steps are simple and if you follow my instructions, you can't go wrong. It is important not to beat the cream too much and to melt the chocolate over a low, low heat so that it does not burn and so that it does not become granular. Each mousse is made exactly the same and each is kept in the freezer for about 20 minutes, until the gelatin hardens, then you can put the next layer.

At the end, put it in the fridge for a few hours, but best overnight. It will result in a chocolate trio cake extraordinary, aerated, creamy, delicious. The decoration is almost unnecessary because the cake looks absolutely wonderful without anything else, but I opted for some chocolates that I really liked. You can also put fruit on top or even garnish with whipped cream. I can't wait for you to try this cake and tell me how it was! In our house there was a beating on him, and my friend's boys concluded: & # 8222Fantastic! & # 8221 I couldn't say it better either.


Chocolate cake trio & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

This chocolate trio cake she was the star of my birthday. On August 22, I turned 28 (first) summers and I chose to celebrate with my family. With my husband, brother and parents and with my good friend, Ioana, who came with her boys. Because everyone was expecting a spectacular dessert and because I'm a big fan of chocolate, I thought of making a special cake with three chocolate mousses, a chocolate trio cake. I had this cake in my head for a long time, because I really wanted a chocolate cake. But I didn't have a specific recipe and I hadn't found one that would satisfy me. So I took this opportunity to test a recipe I thought of as I thought would be to my taste.

I know that everyone expects to receive or buy a cake. When you are a culinary blogger, you make cakes for others and for yourself. No one is going to buy you a cake from the store when you're already famous for your homemade sweets, right? That being said, I thought of my recipe, wrote down my ingredients, and got to work. I put the weights as I considered appropriate, especially for gelatin and chocolate. Of course, it took me 5 in the morning until I finished it, because I was busy all day and I started the cake quite late. For the countertop, I used a quarter of a portion of my favorite chocolate and dense countertop.

I made a thin countertop because I wanted the three mousses to be the stars of the cake. Honestly, I think this chocolate trio cake is the king of all chocolate cakes. But don't be afraid of the appearance of this cake. I promise it's neither hard nor complicated to do. It really takes a little longer to prepare. But the steps are simple and if you follow my instructions, you can't go wrong. It is important not to beat the cream too much and to melt the chocolate over a low, low heat so that it does not burn and so that it does not become granular. Each mousse is made exactly the same and each is kept in the freezer for about 20 minutes, until the gelatin hardens, then you can put the next layer.

At the end, put it in the fridge for a few hours, but best overnight. It will result in a chocolate trio cake extraordinary, aerated, creamy, delicious. The decoration is almost unnecessary because the cake looks absolutely wonderful without anything else, but I opted for some chocolates that I really liked. You can also put fruit on top or even garnish with whipped cream. I can't wait for you to try this cake and tell me how it was! In our house there was a beating on him, and my friend's boys concluded: & # 8222Fantastic! & # 8221 I couldn't say it better either.


Chocolate cake trio & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

This chocolate trio cake she was the star of my birthday. On August 22, I turned 28 (first) summers and I chose to celebrate with my family. With my husband, brother and parents and with my good friend, Ioana, who came with her boys. Because everyone was expecting a spectacular dessert and because I'm a big fan of chocolate, I thought of making a special cake with three chocolate mousses, a chocolate trio cake. I had this cake in my head for a long time, because I really wanted a chocolate cake. But I didn't have a specific recipe and I hadn't found one that would satisfy me. So I took this opportunity to test a recipe I thought of as I thought would be to my taste.

I know that everyone expects to receive or buy a cake. When you are a culinary blogger, you make cakes for others and for yourself. No one is going to buy you a cake from the store when you're already famous for your homemade sweets, right? That being said, I thought of my recipe, wrote down my ingredients, and got to work. I put the weights as I considered appropriate, especially for gelatin and chocolate. Of course, it took me 5 in the morning until I finished it, because I was busy all day and I started the cake quite late. For the countertop, I used a quarter of a portion of my favorite chocolate and dense countertop.

I made a thin countertop because I wanted the three mousses to be the stars of the cake. Honestly, I think this chocolate trio cake is the king of all chocolate cakes. But don't be afraid of the appearance of this cake. I promise it's neither hard nor complicated to do. It really takes a little longer to prepare. But the steps are simple and if you follow my instructions, you can't go wrong. It is important not to beat the cream too much and to melt the chocolate over a low, low heat so that it does not burn and so that it does not become granular. Each mousse is made exactly the same and each is kept in the freezer for about 20 minutes, until the gelatin hardens, then you can put the next layer.

At the end, put it in the fridge for a few hours, but best overnight. It will result in a chocolate trio cake extraordinary, aerated, creamy, delicious. The decoration is almost unnecessary because the cake looks absolutely wonderful without anything else, but I opted for some chocolates that I really liked. You can also put fruit on top or even garnish with whipped cream. I can't wait for you to try this cake and tell me how it was! In our house there was a beating on him, and my friend's boys concluded: & # 8222Fantastic! & # 8221 I couldn't say it better either.


Directions:

  1. Preheat the oven to 350 degrees F.
  2. Grease the flour with two 9-inch cake pans.
  3. Mix flour, sugar, cocoa, baking powder, baking soda and salt in a bowl.
  4. Add the coconut milk, oil, eggs and vanilla and mix until combined.
  5. Distribute the batter evenly between the cake pans and bake for 30-35 minutes or until cooked through.
  6. Let it cook. Remove from the oven and allow to cool completely before removing from the cake pans.
  7. Spread the cold ice evenly on one cake and then store another. Cover again with icing and serve.

One of the biggest misconceptions of oneclean eating plan is that you can not eat delicious. It's stupid! In fact, one of my favorite parts about eating well is that I can actually enjoy my favorite foods because they are prepared with healthier and healthier ingredients. No need to worry about questionable additives or sugar peaks.

And one of the most popular treatments, of course, is the chocolate cake. Whether it's a birthday party, an after-dinner dessert or just a way to satisfy a sweet tooth, you can't go wrong with this amazing gluten-free chocolate cake, rather than one with shortening or white flour. or - even worse - from a box & # 238n mixture.

Use gluten-free flour makes this two-layer cake an excellent choice for people who cut back or have an aversion to gluten without sacrificing taste. In combination with a light, homemade chocolate ice cream, you'll never go back to your old cake recipe. Make my gluten-free chocolate cake today!

Let's start by preheating the oven to 350 F. Then grease and flour two 9-inch cake pans - this will prevent the cakes from sticking and make it easier to remove when baked. Then mix the gluten-free coconut sugar flour, cocoa, baking powder, baking soda and salt in a large bowl.

Then add the coconut milk, coconut oil, eggs and vanilla and mix everything. This step really sets this gluten-free chocolate cake apart from other recipes. Coconut milk is known to keep your heart healthy and to help build muscle, & # 238n time Coconut oil, one of the healthiest foods on the planet, reduces inflammation and stimulates the immune system.

How good does this beater look ?! Carefully pour it into the two cake pans and place them in the oven. Bake for 30–35 minutes or until a toothpick inserted in the middle comes out clean. If you haven't prepared the ice cream yet, this is a good opportunity to do so. Once the cakes are cooked, take them out of the oven and let them cool completely before removing them from the pans. We are now ready for the best part: freezing time! & # 206Stretch & # 238the cold ice on one cake, then stack the other cake on top of it. & # 206share & # 238the ice cream on the second cake and look at this delicious gluten-free chocolate cake. This delicious cake is worth the time - it is as simple to make and as good for you as it can be a cake. You can mix the ice cream, make a single layer or experiment with making them in the form of cupcakes. I know this will be your gluten-free chocolate cake recipe.


How do we prepare the cake and chocolate cake recipe?

I prepared the top like this: I heated the butter so that it was only a little warmer than room temperature, so that it was soft and malleable. I beat it with the mixer together with the sugar, until I got a mixture of a somewhat fluffy consistency. I separated the eggs into egg whites and yolks, and carefully melted the chocolate.

Mixing with the mixer, I added warm chocolate, vanilla and yolks to the butter maglavais with sugar, and then, in the rain, the almonds and flour. Separately, beat the egg whites with a little salt and incorporate them spoon by spoon into the dough.

I baked the top in a cake tin lined with baking paper for about 45 minutes.

For the ganache, I heated the sour cream, added the chopped chocolate, and mixed well until all the chocolate melted. In the warm ganache I also mixed the sour cherries. I let the ganache cool for a few hours in the fridge.

I cut the top in half, on the side, I mixed the ingredients for the syrup well and I syruped each half, after which I greased them both with orange marmalade. In the middle, between the pieces of the countertop, I put the ganache.

I greased the cake with a little ganache on top. I left it in the fridge overnight. (This cake is better if left to "refrigerate" in the refrigerator for 24 hours than if served immediately).

Also in the evening I modeled some popcorn & ndash roses are built petal by petal. I left them in the fridge too.

In the morning I covered the cake with marzipan leaf and decorated it with sugar roses.

The recipe and the photos belong to Raluca Enescu and she participates with this recipe in the Great Winter Contest 2019: cook and win


Chocolate trio cake & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

This chocolate trio cake she was the star of my birthday. On August 22, I turned 28 (first) summers and I chose to celebrate with my family. With my husband, brother and parents and with my good friend, Ioana, who came with her boys. Because everyone was expecting a spectacular dessert and because I'm a big fan of chocolate, I thought of making a special cake with three chocolate mousses, a chocolate trio cake. I had this cake in my head for a long time, because I really wanted a chocolate cake. But I didn't have a specific recipe and I hadn't found one that would satisfy me. So I took this opportunity to test a recipe I thought of as I thought would be to my taste.

I know that everyone expects to receive or buy a cake. When you are a culinary blogger, you make cakes for others and for yourself. No one is going to buy you a cake from the store when you're already famous for your homemade sweets, right? That being said, I thought of my recipe, wrote down my ingredients, and got to work. I put the weights as I considered appropriate, especially for gelatin and chocolate. Of course, it took me 5 in the morning until I finished it, because I was busy all day and I started the cake quite late. For the countertop, I used a quarter of a portion of my favorite chocolate and dense countertop.

I made a thin countertop because I wanted the three mousses to be the stars of the cake. Honestly, I think this chocolate trio cake is the king of all chocolate cakes. But don't be afraid of the appearance of this cake. I promise it's neither hard nor complicated to do. It really takes a little longer to prepare. But the steps are simple and if you follow my instructions, you can't go wrong. It is important not to beat the cream too much and to melt the chocolate over a low, low heat so that it does not burn and so that it does not become granular. Each mousse is made exactly the same and each is kept in the freezer for about 20 minutes, until the gelatin hardens, then you can put the next layer.

At the end, put it in the fridge for a few hours, but best overnight. It will result in a chocolate trio cake extraordinary, aerated, creamy, delicious. The decoration is almost unnecessary because the cake looks absolutely wonderful without anything else, but I opted for some chocolates that I really liked. You can also put fruit on top or even garnish with whipped cream. I can't wait for you to try this cake and tell me how it was! In our house there was a beating on him, and my friend's boys concluded: & # 8222Fantastic! & # 8221 I couldn't say it better either.


Directions:

  1. Preheat the oven to 350 degrees F.
  2. Grease the flour with two 9-inch cake pans.
  3. Mix flour, sugar, cocoa, baking powder, baking soda and salt in a bowl.
  4. Add the coconut milk, oil, eggs and vanilla and mix until combined.
  5. Distribute the batter evenly between the cake pans and bake for 30-35 minutes or until cooked through.
  6. Let it cook. Remove from the oven and allow to cool completely before removing from the cake pans.
  7. Spread the cold ice evenly on one cake and then store another. Cover again with icing and serve.

One of the biggest misconceptions of oneclean eating plan is that you can not eat delicious. It's stupid! In fact, one of my favorite parts about eating well is that I can actually enjoy my favorite foods because they are prepared with healthier and healthier ingredients. No need to worry about questionable additives or sugar peaks.

And one of the most popular treatments, of course, is the chocolate cake. Whether it's a birthday party, an after-dinner dessert or just a way to satisfy a sweet tooth, you can't go wrong with this amazing gluten-free chocolate cake, rather than one with shortening or white flour. or - even worse - from a box & # 238n mixture.

Use gluten-free flour makes this two-layer cake a great choice for people who cut back or have an aversion to gluten without sacrificing taste. In combination with a light, homemade chocolate ice cream, you'll never go back to your old cake recipe. Make my gluten-free chocolate cake today!

Let's start by preheating the oven to 350 F. Then grease and flour two 9-inch cake pans - this will prevent the cakes from sticking and make it easier to remove when baked. Then mix the gluten-free coconut sugar flour, cocoa, baking powder, baking soda and salt in a large bowl.

Then add the coconut milk, coconut oil, eggs and vanilla and mix everything. This step really sets this gluten-free chocolate cake apart from other recipes. Coconut milk is known to keep your heart healthy and to help build muscle, & # 238n time Coconut oil, one of the healthiest foods on the planet, reduces inflammation and stimulates the immune system.

How good does this beater look ?! Carefully pour it into the two cake pans and place them in the oven. Bake for 30–35 minutes or until a toothpick inserted in the middle comes out clean. If you haven't prepared the ice cream yet, this is a good opportunity to do so. Once the cakes are cooked, take them out of the oven and let them cool completely before removing them from the pans. We are now ready for the best part: freezing time! & # 206Spread the cold ice on one cake, then stack the other cake on top of it. & # 206share & # 238the ice cream on the second cake and look at this delicious gluten-free chocolate cake. This delicious cake is worth the time - it is as simple to make and as good for you as it can be a cake. You can mix the ice cream, make a single layer or experiment with making them in the form of cupcakes. I know this will be your gluten-free chocolate cake recipe.