Traditional recipes

Chocolate cream dessert, by the glass

Chocolate cream dessert, by the glass

Melt the chopped chocolate over low heat in milk.

Mix the sugar with the starch and add the cream and egg yolks. Mix these ingredients and slowly add to the melted milk chocolate.

The composition is simmered and stirred constantly, so that it does not stick to the bottom of the pot and so that the yolks do not coagulate.

When the cream has thickened, take the bowl off the heat and let it cool a bit, stirring in it, from time to time, so as not to form a crust. When the cream has cooled, add the hazelnut oil and mix the composition well.

Meanwhile, prepare the cream from: 150 ml of cold cream, 1 tablespoon of powdered sugar and optionally, 1 sachet of vanilla.

Pour the cooled cream into glasses and decorate with cream and ornaments. Refrigerate for at least 25-30 minutes before serving.

1

In all stages, this cream is made over low heat, constantly mixing the ingredients.

2

If you use milk chocolate, you can reduce the amount of sugar (50 grams). If the chocolate is bitter, you can add 75 grams of sugar.

3

For a more bound cream, add 2 tablespoons of food starch. For a softer cream, 1 tablespoon of starch is enough.

4

The cream can be poured lukewarm into the glass, but it must be cold when you decorate with cold cream.


Dessert chocolate cream, by the glass - Recipes

A dessert as tasty as possible and terribly easy to make, this is what this chocolate and rum cream would be like. It can also be made for a normal, family meal, it can be placed, with a minimum of decoration, on the more pretentious tables, what can I say, I didn't find any defects, so I decided that it was necessary to I'll tell you too.

225 g dark chocolate (girlfriend),
4 eggs,
75 g powdered sugar,
4 tablespoons rum, as old and better as possible,
4 tablespoons thick cream (and fat!),
basca other items for decoration (cream, chocolate decorations, finally, I leave everything to your discretion!)

First melt the chocolate in a saucepan with a thick bottom, over low heat, and let it cool. Separate the egg whites from the yolks and beat the latter firmly with the sugar until they turn white (about 5 minutes with the mixer). Pour the chocolate over them, little by little, then add, gradually, the rum and cream.

Separately, beat the egg whites hard, then gently incorporate them into the first composition, stirring from the bottom up. Divide the composition thus obtained into 6 individual glasses (or cups) and put in the fridge to stay there for at least 2 hours. Decorate the cream shortly before serving.

Well, wasn't I telling you that it's very easy to make a chocolate and rum cream by the glass?


January 27 & # 8211 Chocolate Cake Day. Recipe ideas for delicious desserts

The chocolate cake is the most appreciated dessert in the world and offers a great variety in terms of recipes and mixture of ingredients.

Chocolate - the ingredient with rich taste

Chocolate, the ingredient obtained from cocoa, sugar, sometimes milk and special flavors, appeared in Central America about 4,000 years ago. The fruits of the cocoa tree were roasted and ground, and the powder obtained was initially used to prepare drinks used by the natives for religious rituals.

Brought to Europe, the Spaniards prepared their chocolate drink in the same way as the Native Americans, but they added a single ingredient, sugar, which would turn bitter cocoa powder into the most beloved sweet food. Into the At present, West Africa is the main producer of cocoa in the world, due to the climate that allows the growth of a variety of cocoa trees.

The special taste, the wide range of assortments (with milk, without sugar, with hazelnuts, with fruit or alcohol fillings) and the nutritional characteristics of chocolate make it a dessert appreciated by the whole family.

Recipe ideas for delicious chocolate cakes

All lovers of this dessert celebrate the world day of chocolate cake on January 27 with tasty recipes, only good to try, for whatever reason. We propose three recipes with which to delight the taste buds of anyone who crosses your doorstep.

Smart chocolate cake
  • It is a cake with a low degree of difficulty, with a silky final appearance and unmistakable taste.Necessary ingredients:
    • 4 large eggs, with the whites separated from the yolks
    • 120 grams of butter
    • 600 milliliters of milk
    • 110 grams of powdered sugar
    • 100 grams of sugar
    • 50 grams of cocoa powder
    • 110 grams of flour
    • 1 pinch of salt
    • half a teaspoon of vinegar
    • 1 tablespoon vanilla extract
    • 30 milliliters of strong coffee

    Read also: January 27, International Holocaust Remembrance Day

    Method of preparation:

    Set the oven to 180 degrees Celsius.
    Slowly melt the butter and gradually heat the milk.
    Mix the flour with the cocoa powder until you get a homogeneous composition.
    Grease a tray of approximately 20 × 28 centimeters well with solid butter.
    Mix the yolks with the powdered sugar.
    Add the flour mixed with cocoa, vanilla essence, coffee and melted butter.
    Add the milk and mix.
    Separately, beat the egg whites hard with salt and add the vinegar and sugar (until they reach the consistency of a glossy meringue).
    Mix the egg whites with the composition of milk, cocoa and egg yolks.
    Pour the composition in the form well greased with butter. Bake in the oven at 180 degrees Celsius for 45 minutes.
    Allow the cake to cool before removing it from the mold, after which you can cut it into portions as desired.
    Add raspberries or powdered sugar.

    Fluffy white chocolate cake

    It is a type of light cake, which you eat with pleasure and which is made very quickly.

    Necessary ingredients:

    For the countertop:

    • 5 eggs
    • 5 tablespoons sugar
    • 2 tablespoons oil
    • 5 tablespoons flour
    • 5 tablespoons ground walnuts
    • a teaspoon of baking powder
    • vanilla essence
    • 2 drops of almond essence

    For the cream:

    • 3 tablespoons starch
    • 3 tablespoons powdered sugar
    • 500 milliliters of milk
    • 200 grams of white chocolate
    • a teaspoon of lemon juice

    Preparation of fluffy countertop:

    Beat the egg whites with a pinch of salt until they froth.
    Add the sugar and mix until you get a thick and shiny foam.
    Rub the yolks with oil, vanilla essence and almonds, then pour them over the egg whites and mix gently.
    At the end, incorporate the flour mixed with baking powder and ground walnuts, stirring lightly.
    Pour the composition into the tray (20 × 30 cm) lined with baking paper and set the oven at an average temperature of 160 degrees Celsius, for about 30 minutes.
    Remove the countertop from the tray and leave it to cool with the baking paper.

    How to prepare white chocolate cream:

    Put the starch and sugar in a stainless steel pot, then pour the milk a little, mixing well with a whisk, so that no lumps form.
    Without boiling, simmer the composition over low heat until it thickens. Set it aside and incorporate the broken chocolate into pieces.
    Let it reach room temperature, then cover the cream well with cling film and put it in the fridge to cool very well.
    In the cooled cream, put lemon juice to taste.

    Preparing the cake:

    Cut the cooled countertop into 3 parts.
    Set aside 2-3 tablespoons of cream (you will use it to finish the cake).
    Divide the rest of the cream in half and evenly grease the tops.
    Finally, wrap the cake in cling film and keep it in the fridge until ready to serve.

    Flourless chocolate cake

    With a creamy consistency and an intense taste, this cake will soon become your favorite, especially if you add a cup of pistachio and vanilla ice cream. For a delicious result, use a bitter chocolate of the highest quality.

    Necessary ingredients:

    • 300 grams of bitter chocolate with a high cocoa content
    • 175 grams of sugar
    • 185 grams of butter (82% fat)
    • 5 medium eggs
    • 70 grams of cocoa
    • a vanilla pod

    Method of preparation:

    Cut the chocolate and butter into pieces and put them in a stainless steel pot, over low heat, to homogenize.
    Stir until the composition gets a creamy consistency, turn off the heat, then let it cool.
    Put the eggs in a bowl, add salt, vanilla bean seeds and sugar, then mix until the composition triples in volume.
    Add the chocolate and butter mixture and mix well, from bottom to top, until smooth.
    Add the cocoa powder to the bowl and stir.
    Pour the composition in the form lined with butter and baking paper and bake the cake in the preheated oven at 180 degrees Celsius, for 25-30 minutes.
    After baking, leave the chocolate cake in the form for 5 minutes, then turn it over on a plate and let it cool.
    Powder the cake with cocoa or powdered sugar and serve with ice cream or cream.

    Tips for the best chocolate cakes

    Every housewife has her own tricks in the kitchen, but to get the tastiest chocolate cakes, you can use the tips below with confidence:

    Use ingredients that are at room temperature, especially eggs. They give the countertop a fluffy texture and help the cake grow nicer.

    If you want to use a trick to quickly bring the eggs from the fridge to room temperature, you can leave them in hot water for a minute, then put them in hot water for 5 minutes.

    Use whipped milk - this ingredient will make the cake juicier.

    Place baking paper on the baking tray to prevent it from sticking, then grease it with butter or oil.

    If you have prepared a chocolate cake and you want to freeze it, make sure that when it is put in the freezer it is completely cooled. Also cover it well with plastic wrap or use a food bag that closes tightly. You can keep it in the freezer for up to a month.

    Whether it is a sweet cake, with dense layers and a creamy interior, or a light one, with a consistency that you can consume at any time, the chocolate cake offers you a well-deserved moment of pampering, which you can share with your loved ones.


    Dessert chocolate cream, by the glass - Recipes

    In the following you will get acquainted with a chocolate cream by the glass, which is served cold and is only good for hot days (it's also natural that the recipe is Italian, they just weren't going to eat it hot). A refreshing chocolate cream, which you can take out of the fridge and enjoy until the last mouthful. It is done very quickly in the morning and in the evening, when you get home drenched in heat, it is already ready, as a supreme charity. Well, until only ice cream?

    For 4 people (but I say double the quantities first, you won't be sorry) the necessary thing is:

    4 eggs,
    8 tablespoons sugar,
    2 tablespoons cocoa,
    1 glass of good rum,
    400 g of cream, fresh and not very thick.

    However prepared on the table, we start by separating the egg whites from the yolks. We will beat the first ones hard with 4 tablespoons of sugar, and we will rub the others well with rum and the rest of the sugar, until we get a frothy mixture.

    Mix the two compositions and then divide them into two equal parts. In one of them we put the spoons of cocoa and half of the cream, and in the other only the rest of the cream.

    Then, we take 4 glass cups (or any other container you want) and we put alternately in each one a spoonful of the two mixtures, until we fill them.

    Once here, we put the chocolate cream in the fridge, where it must stay for at least 8 hours before being served at the table.