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Dessert chocolate cake with raspberry jam

Dessert chocolate cake with raspberry jam


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For the top, beat the egg whites with a pinch of salt until a hard foam is obtained.

The margarine at room temperature is also mixed with the sugar until it doubles in volume, after which we add the yolks one by one, without stopping to mix.

Mix the flour with the baking powder and cocoa, and mix the yogurt with the milk.

Over the margarine we start to add two tablespoons of cocoa flour and mix, then a third of the milk with yogurt and mix again. Repeat until done, both flour and milk. At the end, carefully incorporate the egg whites with a spatula and move them from the bottom up.

Pour the composition into a tray (20 cm in diameter) greased with a little margarine and lined with flour, then put it in the oven at 180ºC until it passes the toothpick test.

For the cream, mix the condensed milk with the chocolate and the two tablespoons of oil and put them on low heat until they thicken a little (lasts between 5 and 10 minutes), stirring constantly.

When the top has cooled, cut it and grease one of the halves with raspberry jam, then half the amount of cream. Put the other half of the worktop on top and then the rest of the cream.

Decorate to taste.


I mixed the eggs well with a pinch of salt, then I added vanilla, sugar, oil, ammonia, milk / cream and finally flour.

Because I kept the cast iron shape that my mother used to make a honeycomb for when I was little, I also used this one. I warmed the shape well on the eye from the stove. I greased the form with oil. I took a teaspoon of the composition, I put it in shape from place to place. I baked the combs. They turned out super delicious. I filled them with finetti chocolate cream.


Chocolate cake and raspberry mousse

When I have time, I watch culinary TV shows. I saw this recipe prepared by Anna Olson, I liked it and I reproduced it too. If you think it's time to prepare, I can tell you that I made the cake top a day before assembling the cake.

Every recipe has a beginning. So, preheat the oven to 180 degrees Celsius. Prepare a tray with a detachable bottom with a diameter of 23 cm. I used a tray with a diameter of 27 cm. Of course, the cake top was smaller. The next day after I made the countertop I bought a smaller tray. Place baking paper on the bottom of the tray and line the walls with butter and flour.

For this recipe I used a robot, somewhat professional. But you can make very good use of an ordinary manual mixer.

In the bowl of the robot I put the sugar, I sifted flour, cocoa, salt and baking soda. I added diced butter and turned on the robot. Mix for 1-2 minutes until the composition has a fine texture and the pieces of butter are no longer visible.

Mix hot coffee, milk, egg and vanilla with a fork. Add to the bowl with flour, butter, cocoa, etc. and mix until smooth, about 3 minutes.

The resulting composition is poured into the tray, shaken a little to remove bubbles and put in the preheated oven at 180 degrees Celsius for 20-25 minutes. Test the toothpicks. If it is baked, remove the top from the oven and leave it to cool for 20 minutes. Remove the countertop from the tray and store it in a cool place.

While the countertop cools, prepare the raspberry mousse. I used frozen raspberries but you can also use fresh ones. I passed the raspberries with a vertical mixer and then passed it through a sieve to remove the seeds.

In a bowl, hydrate the gelatin in 60 ml of water.

In a saucepan, mix the yolks with the whole egg, sugar and lemon juice. Place the pan on a pot of boiling water (bain-marie) and stir constantly and vigorously until the composition thickens.

When the composition has thickened, take the pan off the heat and add the gelatin. Stir until smooth. Pour the raspberry puree, mix and then add the whipped cream, in two tranches and mix.

In the tray where the countertop was baked, arrange it and pour the raspberry mousse over the countertop. Place the tray in the refrigerator for at least 4-5 hours.

After 4-5 hours, while the cake is cold, we can prepare the chocolate icing. We put the broken chocolate in small pieces, the butter and the corn syrup in a small bowl (pot). We put this bowl over a pot of boiling water (bain marie) and mix it in the composition until the chocolate melts and the mixture is homogeneous. Corn syrup is used to gloss the icing. I didn't have this syrup when I made the cake but I used a glucose syrup I had. It didn't help me much. The glaze was not shiny. But this aspect did not bother me too much.

Remove the cake from the fridge, detach the walls of the tray and move the cake with two knives with a wide blade on a plate.

Pour the chocolate icing in the middle of the cake and with a spoon spread the icing towards the edges, so that it drips a little. Work quickly because the cooled mousse will strengthen the glaze. Put the cake in the fridge for 1 hour. Decorate with raspberries.

The cake is portioned with a knife with a blade heated by fire or under a stream of hot water.


Dessert chocolate cake with raspberry jam - Recipes

Delicious chocolate cake with summer fruits

Necessary ingredients 8 servings
For almond meringues

6 egg whites
1/4 teaspoon baking powder
275 gr fine granulated sugar
1/2 teaspoon vanilla essence
50 gr almond flakes, ground

For the chocolate cream
75 gr butter, rubbed foam
450 gr powdered sugar
50 gr cocoa
3-4 tablespoons of milk
550 gr strawberries,
Red currant,
raspberries and blueberries
Almond flakes
and powdered sugar for garnish


Recipe / dessert / sweets preparation method

1 Turn on the oven about 10 minutes before baking. Wallpaper the bottom of a baking sheet with parchment paper,
with a diameter of about 20 cm, in which you will bake the meringue.


2 Beat the egg whites until stiff, together with the baking powder. gradually add the sugar, then beat the egg whites again until they harden. Add the almond essence and the finely ground flakes mixed with a spatula. From this composition, bake 3 meringue tops with a diameter of about 20 cm each. Allow the countertops to cool completely before
to remove h & acircrtia.


3 Rub the butter with the cocoa and powdered sugar, then add the milk and mix again until you get a fine, homogeneous composition.


4 Keep about a quarter of the fruit mixture for garnish. Grease a meringue top with a third of the chocolate cream, sprinkle a third of the fruit mixture, then repeat the operation for the remaining tops, cream and remaining fruit.


5 Sprinkle with almond flakes and fruit for garnish, powder with sugar and serve.



Put the chocolate, syrup and amaretto in a bain marie. Wait until the contents melt, without stirring. Then leave the pan to cool to room temperature.

Wallpaper a tray with baking paper, then add the pieces of brandy crust. Mix whipped cream and sugar, beating well until they become a firm foam. Add half of the cream to this composition Chocolate. Then add the second half. Pour in the prepared tray half of the new composition obtained. Sprinkle with raspberries, then cover with a new layer of composition. Refrigerate the pan for four hours.


Cakes

Whether you are looking for a birthday cake or you want a delicious cake for a festive meal, you will find here various combinations for cakes, for all tastes.

Of all, chocolate cakes are my and my family's favorites, but even those who prefer a fruit cake will find something here to satisfy their tastes.

Cakes for children, with various anniversary themes, will delight the little ones, but also the big ones alike.

I would be happy to try all these cake recipes and tell me how they turned out!


Dessert chocolate cake with raspberry jam - Recipes

Yeah Al that sounds pretty crap to me, Looks like BT aint for me either. And it's not really. Only the countertop is actually diet. But it can be a great cake for the holiday table. All the more so as Dragobetele approaches, the day of lovers in the Romanian version.

And if you are in a phase of diet that does not allow you to prepare it, then you can at least make those around you happy. I fell in love with this recipe, which I saw for the first time at the cute Teo and with many delights in her portfolio.

Consolidation Phase (Holiday Table), Final Stabilization

Nutrition Scale - Sunday (Holiday)

Wheat ingredient:

- 1 lgt konjac flour (or 2 lg cornstarch)

Raspberry mousse ingredients:

White chocolate mousse ingredients:

Jelly ingredient:

Countertop preparation:

Separate the egg whites from the yolks. Mix the yolks together with the konjac flour until it thickens.

Whisk the egg whites with a little salt. Combine the egg white foam with the yolk composition and add the bran, powdered milk, sweetener, cocoa, baking powder and butter essence.

Pour into the silicon tray (about 22-24 cm in diameter) and put in the oven heated to 180 degrees. Bake for about 25-30 minutes (or until the toothpick test passes). Leave to cool.

Preparation of raspberry mousse:

Put the gelatin sheets to hydrate.

Heat 150 ml of liquid cream together with finely chopped white chocolate and keep on the fire until all the chocolate has melted. In the warm composition, dissolve the hydrated gelatin sheets and leave them aside until we take care of the raspberries.

The raspberries are blended and then passed through a sieve to separate the seeds. We pour the obtained puree over the melted white chocolate. Meanwhile, beat the remaining 100 ml of liquid cream with the mixer, and integrate the whipped cream into the rest of the composition, mix and pour everything over the cold top, directly in the tray where the top was baked.

Put the tray in the fridge and leave for about an hour until the mousse hardens.

Preparation of white chocolate mousse:

Put the gelatin sheets to hydrate.

Heat 150 ml of liquid cream together with finely chopped white chocolate and keep on the fire until all the chocolate has melted. In the hot composition, dissolve the sheets of hydrated gelatin and leave them aside until we beat the cream from the remaining 100 ml of liquid cream. Integrate the whipped cream into the rest of the composition, mix and pour everything over the raspberry mousse layer.

Put the tray in the fridge and leave for about an hour until the mousse hardens.

Jelly preparation:

Put the gelatin sheets to hydrate.

Blend the raspberries and strain it. Put the puree together with the xylitol on a mixed fire until it is heated enough to dissolve the hydrated gelatin sheets. Leave to cool for 10 minutes and then pour into the pan over the white chocolate mousse. Let it cool until the jelly hardens.

Warning: It is an extraordinary cake that is addictive.

Bridge! To make it even easier to remove from the tray, you can put plastic wrap on the bottom and sides of the tray and then assemble the cake over it. This way it is easier to remove, holding on to the edges of the foil.


Ingredients

I used for the countertop:

  • 5 eggs
  • 5 tablespoons sugar
  • 5 tablespoons flour
  • 2 tablespoons oil
  • 3 sachets of vanilla sugar
  • cocoa

For the cream:

  • 250 gr raspberries
  • 250 gr black currants
  • 300 gr sugar
  • 2 sachets of vanilla sugar
  • 400 ml yogurt 0% fat
  • 400 ml liquid cream
  • gelatin (depending on the amount of liquid, find directions on the package)

Dessert chocolate cake with raspberry jam - Recipes

mmm what looks good, I'm sure the taste is very good!

Wow, how beautiful!
Yes & # 39 hard to do: D.
I want from you :)))

very, very successful both the appearance and the combination of flavors, congratulations!

Excellent, when you enjoy such goodness you forget the work done. Congratulations, kiss you!

Presentation of big days! I read twice that I didn't understand how you made the marks on the counter, but I got caught in the end :) It looks so good raspberry mousse and white chocolate mousse and I seem to imagine how good it must be!

it looks sensational, I'm not saying what it should be.
but a lot of work on this heat. maybe I'll try it in the fall, because I put some raspberries in the freezer: P
sensationally beautiful, once again!

What a marvel of cake a real delicacy, hugs.

Thank you girls!
We pass a virtual slice to you, like we locked the kitchen on this heat :))
Mihaela, I'm glad it was understood what I meant :) And I read about 2 times before I started working, to make sure I understood what needs to be done :))
Rosita, thank you for visiting! Hugs!

An excellent presentation! Look great!

It looks sensational. The section makes me want to eat it. Kiss!

so. you left me speechless if Luci sees it it's over :))))

he has already seen it, because he liked it :))))

How's this countertop of yours ?! It's complex because it has three types of sugar: preferably fine, 1 sachet of powdered sugar and a tablespoon of powdered powder ?!

Anonymous, thanks for the observation! The sachet is vanilla sugar (I corrected in the recipe), the caster sugar is better to be fine, because it dissolves faster in the eggs, and the spoons of powdered sugar are sprinkled on the table, so that the top does not stick when you turn it over.


Video: Κρεμώδες επιδόρπιο σοκολάτας. Loukoumaki


Comments:

  1. Zeleny

    Very good thought

  2. Belden

    Please explain in more detail

  3. Doule

    I print ... on the wall in the most conspicuous place !!!

  4. Mak

    What necessary words ... Great, a brilliant idea

  5. Salmaran

    I agree, a useful phrase

  6. Negash

    Very useful topic



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