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Cake with cocoa cream and nuts

Cake with cocoa cream and nuts

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countertop : mix in a bowl eggs with sugar until they turn white and double in volume, then add the oil and finally the flour mixed with baking powder. Pour the composition into a tray (22 * 30 cm) and put in the oven until baked. We check with the toothpick. After it has cooled, cut the top in 2 horizontally.

For cream : mix the butter butter with the powdered sugar, cocoa and add the pitted cherries and squeeze the juice. Whoever wants can syrup the top with the juice from the compote, then we spread the cream.

Glaze : in a saucepan put the broken chocolate pieces and liquid cream; put on low heat and mix until the composition is homogeneous. Let it cool, then spread it over the cake.

Put the walnuts in a pan on the fire and fry them a little, then grind them with a knife or pass them with a rolling pin.

We sprinkled the chopped walnuts over the chocolate icing.

Cake with cocoa cream and nuts - Recipes

1 vial of vanilla essence

grated peel of 1/2 lemon

50 g finely grated dark chocolate

200 g dark chocolate (52%)

200 ml cream for whipped cream (35%)

1 vial free of rum (optional)

Method of preparation :

countertop : in a bowl mix the egg whites with a pinch of salt, then add the sugar, mixing until it melts, then the yolks mixed with oil, vanilla essence, grated lemon peel and milk, then flour mixed with baking powder (sifted) . Mix with a spoon, with circular movements. Bake the top in the tray (20 * 30 cm) lined with baking paper, in the preheated oven, at 180 degrees Celsius, about 20 minutes. We do the toothpick test. I baked the top in the tray 25 * 35 cm, but I found the cake a little low. Or bake in a tray 25 * 35 cm, 1 serving and a half.

Let the top cool, then cut it into 2. Half the top is syrupy (boil the water with the sugar for about 3 minutes, remove from the heat and add the lemon juice, let it cool), and half crumble.

Cream : mix the soft butter with the powdered sugar, then add the ground walnuts, cocoa powder, finely grated chocolate, then (crushed top sprinkled with lemon juice, milk and rum essence). The cream is spread over half of the syrupy top.

Glaze : we put the whipping cream in a stainless steel pan with a double bottom, on a low heat, until it starts to boil. Remove from the heat and add the broken chocolate pieces. Leave for 1 minute, then mix to blend. Pour the icing obtained over the cream. Refrigerate for at least 3 hours or in the evening until morning.

A wonderful cake recipe, with fine cream, and "drunk" countertop in liqueur, a real delight for any festive occasion.

First we prepare the cake top:

Mix 6 yolks with the sugar until light in color. Add the 10 tablespoons of water and the oil in a thin thread.

The egg whites are mixed with powdered sugar.

The flour is mixed with the chocolate flakes and incorporated into the yolk mixture. Then add the egg whites, stirring gently, from bottom to top.

Pour the dough into a pan greased with butter and lined with flour, and bake in the preheated oven at 180 degrees for 35 minutes.

If you can't find pecans, "normal" nuts can be used :). Put the butter together with the eggs and 100g of sugar in a steam bath and mix until the mixture starts to thicken. Add 100g of breadcrumbs, stirring constantly. Add the liqueur, mix for homogenization, then take the cream from the steam bath. Add the finely chopped walnuts and 2 tablespoons of cocoa. Mix well and allow to cool.

The top of the cake is cut in half lengthwise. Soak with liqueur and spread the cream evenly on the first countertop. Place the other top on top and spread the cream evenly. Decorate with halves of walnuts and strawberries.

The cake with pecan and amaretto nut cream is left to rest for a while and can be served.

Cake with cocoa and milk cream

If the days of the week are about croissants, croissants, muffins or any other homemade cake that can be put in the school package, the weekend is about cream cakes and moments of relaxation with dear friends over coffee. The cake with cocoa and milk cream is an easy cake to prepare, for which you do not need who knows what ingredients, and the result is a delicious one.

Recipe: Cocoa leaves and coconut cream

And because we are fasting for Christmas, I propose a fasting cake recipe. Cocoa leaves, coconut cream and apricot jam. This cake passed, both among family and colleagues.

The ingredient was fasting cocoa
& # 8211 9 tablespoons oil
& # 8211 9 tablespoons sugar
& # 8211 9 tablespoons water
& # 8211 1 tablespoon ammonia
& # 8211 2 tablespoons cocoa
& # 8211 flour as it comes out a good dough to spread

Ingredients coconut cream for Cocoa leaves
& # 8211 250 grams of margarine
& # 8211 100 & # 8211 120 grams of coconut
& # 8211 2 sachets of vanilla sugar
& # 8211 1 cup juice (sprites, apricots, oranges, peaches) or compote juice
& # 8211 2 tablespoons flour
& # 8211 5 tablespoons sugar
& # 8211 1 tablespoon powdered sugar
& # 8211 1 jar of apricot jam

Ingredients grace for fasting cake and cream with coconut
& # 8211 5 tablespoons sugar
& # 8211 2 tablespoons cocoa
& # 8211 2 tablespoons water
& # 8211 1 tablespoon oil
& # 8211 50 grams of margarine
& # 8211 a few drops of vinegar

Preparation Sheets with fasting cocoa
Mix water with sugar, ammonia and oil. Add as much cocoa and flour as possible. Knead until a dough is not too hard, which is divided into three. Each side is stretched and baked on the back of the tray.

Preparation of coconut cream for Fasting Cake
The 2 tablespoons of flour are mixed with 5 tablespoons of sugar and pour a little of the amount of juice until the flour dissolves and boils. Stir continuously so as not to become lumpy. The pudding is left to cool. Rub the margarine foam with 1 tablespoon of powdered sugar, then mix with the juice pudding. Add vanilla sugar and coconut. The resulting cream is divided into two.

Assembly Fasting cake with cocoa leaves and coconut cream.
Place the first sheet of cocoa, half of the coconut cream on a plate. Sprinkle the apricot jam over the cream.

Preparation Sheets with cocoa and coconut cream

Put the second sheet with cocoa and grease with the remaining cream. Place the last sheet, and pour a cocoa glaze on top.

Preparation of icing for sheets with cocoa and coconut cream
Mix all the ingredients and boil the icing on the stove until it thickens. Pour over the last sheet of cake and let it harden.

Fasting cake with coconut cream

Let the cake sit for a few hours, let the sheets soften a little. If you prefer, you can syrup the sheets a little. but I didn't syrup them and I thought they turned out pretty well.


Cake with meringue top with walnut and cocoa cream & # 8211 Deliciu cake & # 8211 the best cake with walnut and chocolate. It is very easy to prepare and finishes quickly. Too fast!

I always tell myself that I will double the portions, but I let myself be carried away by the wave, a little too excited because I will eat this cake, so I forget to put more.

You may find it strange when I say that happiness can be in a slice of cake with walnuts and cocoa cream. Obviously, if you have the patience to close your eyes and enjoy yourself to the fullest, you will see that I am right.

I don't know if this cake falls into the category of sheet cakes or cream cakes. I would put it in both categories. Walnut meringue leaves are great. They make pretty much the whole cake.

You can find all the cakes with sheets prepared by me in this link. You can find all the cream cakes in this link.

A simple but fine and extremely tasty cream with cocoa and chocolate icing fully contributes to the final taste. For this cake with walnut meringue and cocoa cream I used milk chocolate icing. I wanted it to be gentler, not to attribute or influence the taste. A dark chocolate has an intense chocolate taste. You don't need too much chocolate here.

Another cake with meringue top with walnut is Krantz cake with caramelized walnuts. Very good and this!

If you need ideas for delicious cake recipes for Easter or Christmas, for a family party or just want to pamper your loved ones with special cakes I invite you to be inspired by my collection of festive cakes for the holidays, whose link you can find here.

Here is the list of ingredients and how to prepare it cake with walnut meringue leaves and cocoa cream


For the countertop:

5 egg whites
1 pinch of salt
200 g sugar
250 g finely ground walnuts
1 baking soda powder (how much we squeeze between two fingers)

For the cream:

5 yolks
120 g old powder
2 tablespoons black cocoa powder
2 tablespoons milk
200 g butter
2 tablespoons topped mascarpone
a few drops of rum essence

For topping:

100 g milk chocolate
1 tablespoon milk
1/2 teaspoon butter
40 ml liquid cream

Mix the egg whites with a pinch of salt, then gradually add the sugar. When we obtain a hard foam like meringue, we turn off the mixer and incorporate the baking soda and the finely ground walnuts.

Pour the composition into a large baking tray lined with baking paper and bake for 12-15 minutes in a preheated oven at 180 ° C. Remove the meringue top from the oven, turn it over with great care on another paper tray. Let cool slightly, then peel off the paper with great care and cut the countertop in half while it is still warm. Prepare the cream until it cools.
We put the yolks with cocoa, sugar and 2 tablespoons of milk in the baine-marie, taking care to mix more often when it starts to thicken.

When the cream has a thick consistency, take it off the heat and let it cool. Incorporate butter, mascarpone and rum essence.
Transfer the top to a tray carefully because it is fragile and breaks easily. We put half of the cream on it, we place the second countertop over the cream and we put the cream again.

Cover everything with a chocolate topping obtained by melting the chocolate in a baine-marie with 1 tablespoon of milk and a little butter, then add the whipped cream and let it cool but not completely. When the chocolate is still soft, put it over the cream and let it cool for a few hours or overnight.

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I made the cream first:

beat the egg whites until stiff, then add the sugar and mix until it is no longer felt, and then the coconut, stirring gently, from the bottom up. I said 150 - 170 grams because it depends on the size of the eggs. See that it doesn't come out too virtuous! It must be airy, fluffy.

Mix all the ingredients well and form a ball of dough.

Divide it into 2 equal parts, and make 2 sheets. They will stick to the spread, so help yourself to a flour powder. A sheet is placed in a greased and lined tray then we come with coconut cream, we spread it well. and another sheet on top.

The top sheet was pricked from place to place with a fork. Bake at the right heat for about 25-30 minutes.

The size of the tray is 25 / 35cm.

For the cream on top, mix all the ingredients in a pot with a thick bottom, stirring constantly otherwise it sticks and burns, until it thickens like a thick ciulama.

Then pour over the last layer of the worktop, with the tray fresh out of the oven.

Allow to cool and then scrape some chocolate on top.

Coconut cake is a delicious homemade cake. The recipe for coconut cake was proposed by Yta on the culinary forum.