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Beat the egg whites until stiff, add the powdered sugar and beat until melted. Gradually add the beaten egg yolks with the vanilla sugar, sifted flour with 20 g of cocoa, stirring gently from the bottom up. Pour the dough into a tray lined with baking paper and bake in the preheated oven for 15 minutes. Let cool in the pan, turn over and cut circles with a diameter of 8 cm.
Mix the whipped cream with the caster sugar, with 50 g of cocoa, put it on the fire and bring it to the boil. Remove from the heat, add the plain chocolate pieces and stir until it melts. Let it cool, put it in the fridge to harden, then beat well with the mixer.
Assembly: glue 3 circles with cream, cover them with cream and pour the dark chocolate icing on top. Cover the bottom with hazelnuts or almonds. Put the whipped cream on top of each cake, place the chocolate chips.
Chocolate Turrets - Recipes
Today, July 11, is World Chocolate Day. And I couldn't help but introduce you and serve you something chocolate and sweet. I found this recipe in Libertatea magazine for women, but. I didn't make the cream, I just used a chocolate cream in the jar. The best chocolate cream in a jar: Nutella!
400g flour, 350g sugar, 50g cocoa, 70g margarine / butter, 2 eggs, 2 tablespoons honey, 200ml milk, 1 packet of baking powder.
200g sugar, 200g margarine / butter, 100ml milk, 1 rum essence, 3 tablespoons cocoa.
Method of preparation:
1. Mix all the ingredients for the countertop,
pour the dough into a greased and lined form and bake for 45 minutes.
2. Mix the milk with the sugar and cocoa and bring to the boil. Add margarine and rum essence and boil everything until a homogeneous glaze is obtained.
3. Cut the rounds from the cooled countertop with a round shape or a small glass.
They can be cut in half and filled with a ganache cream or any other cream you want. I filled them with Nutella. Place them all on a grill, pour the icing over them evenly and sprinkle with coarsely chopped raw pistachios.
Or, if you want, you can sprinkle coconut, candies, ground walnuts, chocolate flakes or whatever you like -)
I left the leftovers from the counter with coffee, I added ice cream, whipped cream and the remaining icing from the cake. I decorated it with small chocolates and here's how I had two desserts -)
I wish you a happy chocolate day. : *: *: *
I'm a big fan of chocolate, so I like these turrets.
Oh, worse than me I don't think you are! I would take a bath in chocolate right now -))) kiss
Mmm, what I like about your chocolates !!
kiss and have a good evening !!
Yeah, they were really good, believe me! The bad part is that we got our hands dirty with chocolate. the good part is that we licked our fingers -))))
The cake is like a cake, yes, what's in that glass looks like a Coupe Jack that we adored and only found in the past! Super!! many kisses
Yeah, exactly! I was so happy they came out. two cups, only for mine, hi, hi -) puup
Ciocolataaa. I want, do you still have, give it to me? : P I don't want to think about how good they are, because the appetite is already too great. And that cup of ice cream looks deadly! Kiss
Nuuuuuu, unfortunately, I don't have any more. (Nothing resisted. Heat: P hi, hi. Pup
I love chocolate and your turrets! I didn't know about the chocolate day.
Another chocolatier, then. yupiii! . we don't know! -))
Hmm. this combination must be crazy.
Daaa. That's right . that is, it was -) pup
You are interested in an exchange of links with
the site is with information about solar panels
for hot water.
Thank you very much.
I didn't understand how you cut the turret countertop, I do the same with the donut glass. I think I can use any turret shape. Anyway, it's a very good recipe
Yes, exactly, I cut them with the glass too. If you use another shape, for example the heart, there will be no more turrets, but filled hearts -)) thank you, puup
Ingredients needed for Easter with chocolate
For the countertop
100 g butter
150 g of flour
a tablespoon of cocoa
100 g of sugar
a pinch of salt
a little baking powder
For the cream
300 g cow's cheese (sweet)
a quarter packet of butter
75 g of sugar
100 ml of liquid cream
50 g of normal cream (as fat as possible)
50 g of white chocolate
20 g of starch
vanilla or almond essence.
Cream with mascarpone and dark chocolate
I really like to use this cream with mascarpone and dark chocolate for cakes and / or cakes, so I thought I would write you in a separate article the recipe so that you can have it and I will have it at hand, if needed.
You can use it on any kind of countertop you want, be it wet countertop, pandispan, dacquoise countertop or just biscuits, just to take a few examples. It is a simple cream to make, you don't have to worry that it will cut / spoil and it is very tasty even if it is not a cream with butter.
This cream has such a simple way of preparation that it can be made by beginners in the kitchen. It's not a great philosophy and you don't have much to do either. Basically you mix them all together taking into account a certain order. see HERE and its version with white chocolate!
Babka, European cake with chocolate, a much easier and just as tasty recipe.
As I love chocolate, I was very excited to try this European cake recipe. I thought it was great that you don't have to be so careful with the ingredients and especially that we let it rise in the fridge from the beginning. In addition, because it is cold, the dough is firm enough to work much easier with it. It does not stick to the worktop, does not lose its shape, stretches easily and is shaped just as easily. Another different thing is that we add whole eggs. All the while I was told that the egg whites don't put on sweet bread because they strengthen it. This time I put them on and the cake didn't harden, so I don't know how true this is. It is certain that I will try this option again to convince myself.
And the cream for this babka, European cake is super good and easy to prepare. I only opted for chocolate cream, but you can also add nuts, almonds or hazelnuts. Ideally, however, put a small amount so as not to make the dough heavier. After filling and shaping, the cake should stay warm until it reaches room temperature and rise slightly. It should not be baked cold because it will not bake evenly and will remain raw inside. After baking, it must be greased with sugar syrup, but I gave up this step. I preferred to grease it with a little honey, but it's ok and uncooked. It's sweet and tasty enough. I sincerely hope you like it too! He conquered us!
Chocolate - It doesn't have to be a heat bomb. Try protein chocolate with an improved composition, no added sugar and no palm oil, on the contrary, with a high protein content and an intense taste. An excellent solution is also chocolate sweetened with natural sweetener Xylitol (birch sugar), which has approx 40% fewer calories, a lower glycemic index and does not cause tooth decay compared to classic table sugar. However, this does not change your taste at all and you you can enjoy the delicious taste of chocolate without remorse! In addition, in our offer you will also find dark chocolate bars, milk chocolate and white chocolate sweetened only with the natural sweetener Xylitol, chocolate that you will appreciate then when preparing cakes and muffins, but also when you make a chocolate topping, homemade müsli or when you want to add the flavor of porridge and yogurt!
Turrets with raspberries and chocolate
This little chocolate dessert and
Raspberries are not only delicious, but also easy to prepare with only 160 calories per
Preparation time: 25 minutes
cooking: 15 minutes
Total time: 40
• 4 eggs, separate (egg whites)
• 8 tablespoons sweetener
• 1 tablespoon of sunflower oil
• ½ teaspoon of
• 1 tablespoon brandy
• 50g flour with agent
Ingredients for the filling:
• 150g ricotta (with content
• 2 tablespoons of sweetener
• 300g raspberries
(use softer raspberries for ricotta cream and the most beautiful for
oven at 180 ° C and place a parchment paper in a baking tray
2. Melt 50g of
chocolate in a bowl placed on a steam bath, mix until smooth,
leave the chocolate to cool and then in turn incorporate the egg whites,
yolks, sweetener, vanilla, brandy, and finally flour
3. Pour the composition
result in the tray already prepared and leave it in the hot oven for about 10
minutes. After baking, it was cooled on a wire grill.
4. After the countertop is
cold, cut 12 round shapes (7cm) using a special shape or even a
5. Grate chocolate
remaining and mix it with the ricotta sweetener. Then weigh 100 g
raspberry (the most ripe and soft) and incorporate it into the cream
6. Now for
assembly, place 6 cut shapes on a flat plate, put a tablespoon of
ricotta cream on each, arrange on the edges the remaining raspberries and then place
another shape pressing lightly by hand.
Simple cake with chocolate and coconut cream
In summer, simple desserts are the first choice, and this cake with chocolate and coconut cream is a simple and good solution. Coconut cream is much easier to make than at first glance, and the taste is divine.
150 grams of flour
A teaspoon of baking powder
100 grams of chocolate
100 grams of sugar
Ingredients for coconut cream
200 grams of coconut
100 grams of sugar
200 milliliters of milk
200 grams of plain cream cheese
50 grams of butter
50 grams of corn starch
→ Beat whole eggs with sugar very well.
→ Add melted and cooled chocolate very well
→ Mix flour with baking powder.
→ Put the flour in the coca mixture with the chocolate and homogenize well but slowly.
→ Put the dish in a form greased with butter and lined with flour
→ Bake in the oven heated to 170-180 ° C for 25 minutes.
→ It is ready when it passes the toothpick test, the baking time being indicative.
→ Allow the countertop to cool completely.
Preparation for coconut cream
→ Put the coconut in the food processor together with the sugar. You can also use a coffee grinder or a good blender.
→ Add the cornstarch.
→ Put the milk in the dry mixture and mix well. Put on the fire and stir continuously until it thickens. It must be like a thick ciulama. Allow to cool well.
→ Pass the cottage cheese through the blades of a blender to make it frothy and fine and add the melted butter. Put spices and beat on.
→ Put the cream cheese in the milk cream (perfectly cold) and mix well.
→ All you have to do is mount the torut. Use a metal ring for stability. The top can be left as it is (cut in half) or it can be syruped with coconut water.
→ Divide the cream in half, half in the middle, half on top.
→ Garnish with coconut, grated chocolate or candied fruit.
Food is an excellent mediator between people. Whether it is an aperitif, soup or dessert, it is a wonderful opportunity to share memories, events or other impressions at a table, especially when those you enjoy come from various parts of the country.
The emotion that overwhelmed me just a few days before seeing my high school classmates in a wonderful location in Arieseni, whom I had not met for 28 years, was maximum and I could not miss the opportunity to surprise them with something. sweet prepared by me with a lot of passion.
It was hard for me to decide what to do so as to satisfy all tastes, unknown to me of course, but they won the multicolored macarons filled with various creams, the candied fruit cake and lemon icing and, of course, the chocolate tart that no one can refuse it.
All the dishes enjoyed together, from the bread with onion and smoked bacon prepared on the grill, the grill prepared towards the end under the umbrella due to the rain, the half-meter peasant bread brought by Moni from Oradea, cheese, organic eggs or garden vegetables brought of colleagues, the virsli goat sausages tasted for the first time on this occasion, brandy, sour cherry, or house wine, to the point and the delicious goulash prepared by Dana, all had an exceptional taste that I enjoyed from full with all my soul full of delight, emotion and unspoken sensitivity.
Of course I forgot to mention something that would not have impressed me with its taste, quality or very pleasant company, but the subject of this post is intended to be a part of the memory of a wonderful weekend for which I thank my colleagues, especially according to the appreciations of the prepared desserts, among which was the tart below.
- 300 gr. flour
- 150 gr. butter
- 50 gr. powdered sugar
- 15 gr. cocoa
- 1 pinch of salt
- 1 cardamom powder
- 1 nutmeg powder
- 2 yolks
- 400 gr. Chocolate
- 175 ml. liquid cream
- 175 ml. milk
- 2 yolks
- 50 gr. vanilla flavored powdered sugar
- 50 ml. chocolate liqueur
The first step I take is to prepare the dough for the tart.
I put in a robot sifted flour together with a pinch of salt, cocoa powder, powdered sugar, nutmeg and a cardamom powder.
I add the very cold diced butter and the two yolks, after which I mix them together for a few seconds, until I get a sandy mixture.
The best and finest chocolate glazed cake
The finest chocolate cake I have ever eaten is made quickly and easily, and the taste is phenomenal, the texture fine and aromatic.
I have always been fascinated by the kitchen, for me it is a field that does not bore me at all, always finding something to do, even if I did not need to cook. I like to experiment to test new tastes and of course to eat.
Chocolate, fine and with a moist countertop texture, covered in abundance with dark chocolate ganache, makes you radiate happiness, to want more and more!
It's easy, you need a few simple ingredients that you can also find at the corner store and the result is truly spectacular!
It is an excellent dessert that will be appreciated by the whole family, especially by chocolate lovers.
It can be made for any occasion, whether it's a party with family or friends, for the holidays or whenever you feel like a fine and elegant dessert.
For other special cakes and pies, also recipes explained step by step can be found here in the dessert section or click on the photo.
Or on the Facebook page, click on the photo.
Beat the butter well with the sugar, salt and vanilla extract until well set and the sugar is almost melted.
Add the eggs one at a time and beat lightly until incorporated.
Add the yogurt and beat for another 10-15 seconds.
Incorporate the dry ingredients and with a spatula, mix gently enough to mix the ingredients a little.
Gradually put the hot water over the dough and mix vigorously so that it does not form lumps.
Pour the composition evenly into the 2 trays and bake for about 40 minutes and pass the toothpick test. Remove from the oven and leave them for another 10 minutes in the trays in which they were baked, then take them out and let them cool to room temperature.
For the ganache, heat the cream and add the chocolate. Leave it aside for 3-4 minutes to melt the chocolate and then mix until you get a fine and homogeneous composition.
Pour over the cold cakes and sprinkle with almond flakes, pistachios or whatever seeds we like. We can also put coconut flakes, white chocolate or fruit.