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Top: Whisk the egg whites with the sugar, then add the yolks, oil, flour, cocoa, mixing lightly from the bottom up and the nuts. The composition is poured into a tray greased with oil and lined with flour and placed in the preheated oven for 35-40 minutes.
Cream: melt the chocolate together with the cream, add the butter. When it has cooled, mix it well until you get a frothy cream.
For the syrup: caramelize the sugar, then quench it with warm water and leave it on the fire until the syrup is formed.
The cooled top is cut in half, soaked in syrup, put the chocolate cream, then a thick layer of whipped cream. Dress the cake in chocolate icing (melt chocolate with sour cream), garnish with whipped cream and candies as desired.
Chocolate and whipped cream cake
Here is a new recipe for our Contest sent by Anisoara67: Chocolate and whipped cream cake. Participate with your soul recipes HERE! You can win a bread machine or a juicer.
large top: 8 eggs, a pinch of salt, 8 tablespoons sugar, 8 tablespoons flour, essence
small countertop: for the heart: 4 eggs, 4 tablespoons sugar, 4 tablespoons flour, essence
Cream: a box of 400 g spreadable chocolate cream (Finetti type), 50 g butter
syrup: 300 ml water, 8 tablespoons sugar, rum essence
Garnish: 300 g dark chocolate, whipped cream (about 300 ml)
Method of preparation
1. Prepare the top, mixing the egg whites with a pinch of salt and then with the sugar, add the essence, the crushed yolks and the flour mixed with the baking powder. Mix everything well, until a perfect homogenization, then pour into a tray lined with baking paper and bake for about 20 minutes, over medium heat. The baked top is left to cool then cut, lengthwise, into three discs.
2. Prepare the cream, mixing the chocolate cream with the butter.
3. For the heart, a smaller countertop is baked, just like the big one, from which we cut a heart, which we cut, in length, into three thin countertops.
4. Boil the water with the sugar in a few boils then turn off the heat and add the essence. Let the syrup cool well
5. The cake is assembled by syruping the countertop disks with cold syrup then greased with a layer of chocolate cream, then mounted on top of each other on a plate. Above it, the heart is still mounted in the same way. Coat the cake with a layer of chocolate cream, the cream we get, melting the dark household chocolate, in a bain marie, mixed with a tablespoon of whipped cream or milk. The chocolate, at room temperature, is first grated and then melted and poured hot over the cake. Put the cake in the fridge for another 15 minutes to harden the chocolate, then decorate with whipped cream.
Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt.
Rub the yolks with the sugar and gradually add the water. Add baking powder, rum essence, orange peel and walnuts.
Mix the ingredients well and then lightly incorporate the egg whites and add the flour.
Put the mixture in a cake tin, pre-lined with baking paper, and put the top in the oven for about 35-40 minutes, over medium heat.
In a bowl, break the chocolate pieces, and add the soft butter. Pour the cream into a saucepan and put it on the fire until it starts to boil over the chocolate and butter. Mix and let it rest for 10 minutes. time mix with a whisk with circular motions in the cream.
It is observed that along the way it becomes more and more uniform and dense.
Add the caramelized sugar, add the walnut kernels. Leave to cool and grind.
Put the water with the sugar to boil and flavor it with rum.
Assembly: Cut the top into 3, syrup, fill with ganache cream and sprinkle cherries (without seeds). Repeat the operation until the last countertop. Decorate with a little ganache cream, line with walnut cranberries and decorate with whipped cream and cherries.
Ingredients Commander Cake with Chocolate and Cream & # 8211 by Simona Callas
(for 10 servings of about 140 g each)
Sponge cake top with cocoa
- 4 eggs
- 6 tablespoons sugar
- 4 tablespoons flour www.simonacallas.com
- 2 tablespoons cocoa
- 1 teaspoon vanilla extract
Cream of whipped cream
- 75 g of dark chocolate
- 125 g whipped cream
- 1 tablespoon grated sugar www.simonacallas.com
Cesare cake (with milk chocolate ganache and caramel figs)
For chocolate lovers or for those who want an extremely fine, chocolatey sweet, but also with some special accents, the Cesare cake is perfect and of a rare elegance. I did it like this, in a hurry, because I wanted something sweet and I wanted something with milk chocolate, with a lot of chocolate. So I made this cake, to the great delight of my husband. & # 128578
I made a simple countertop (see recipe here), to which I added 1oo g of dark chocolate flakes (tears) and ganache cream with milk chocolate from 500 g chocolate and 400 g whipped cream (see recipe here).
I cut the top (baked in a shape with a diameter of 26 cm) in 3 lids, I syruped it (1 cup water, 50 g sugar, peel of 1 lemon and syrup from 1 jar of fig jam). I put each slice on the counter, then a row of ganache cream, a few figs from the jam (see recipe here), and the counter.
I let it cool for 1 hour, then I dressed the cake in ganache cream, I made a pattern on the edge with a confectionery comb and I poured the icing on top. Melt 200 g of milk chocolate together with 100 g of whipped cream, leave to cool and pour over the cake.
I let the icing flow unevenly, in a simple way, without helping her at all. I made some green marzipan leaves (almond marzipan), I also put some red beans and the cake was ready.
Cesare cake recipe, a quick, simple, chocolatey and extraordinarily good cake. The combination of milk chocolate, whipped cream and jam figs is insanely good, so good that this cake has become one of our favorites, along with those with vanilla. & # 128578
The pictures speak for themselves, how fluffy and good it was. & # 128578 Let me tell you something funny about this cake: I put them all in their pen while I took pictures in the yard and they kept lurking. & # 128578 And the neighbor Cesare came to show my husband how he cleans the olives. It's a whole story, the olives are cleaned just like the vine and it's good for someone skilled to teach you. He saw me with the cake in his arms, he complimented me, he laughed at me for taking 1,000,000 pictures and I served him with a slice of cake and I put them on a plate for home. Talking to my husband, in the fire of explanations (maybe you know how pathos the Italians explain something) he put the cake under his arm. I was upstairs in the kitchen and I heard him and my husband screaming and laughing. Do you realize that he made a fluffy cake powder? & # 128512 But that's how he ate it, because he put it in his throat and the neighbor, Stefania. & # 128578
I will remember this cake with a smile on my face, that's why I called it & bdquoCaesar Cesare & rdquo. & # 128512
Method of preparation
Separate the egg whites from the yolks and froth with the sugar, like meringue. Then add a yolk and beat a little after each. At the end, add the Chocolate Ole Cream and beat a little more until smooth. Pour the dough into the cake pan lined with baking paper. Bake on medium heat (180 degrees) for about 25-30 minutes. Press the countertop with your finger, if the depression disappears immediately, it means that it is baked. Leave to cool.
Bitter chocolate mousse:
We soak the gelatin in 4 tablespoons of cold water.
Melt the chocolate together with 150 ml of whipped cream. Homogenize and leave to cool. When it has reached a bearable temperature on the finger, add gelatin and mix until it dissolves. Refrigerate until completely cooled, then incorporate the rest of the whipped cream, lightly, with movements from bottom to top.
Condensed milk is mixed with 50 ml of milk.
Hydrate gelatin in 4 tablespoons of water dissolve in 50 ml of milk, over very low heat and add to condensed milk. Then honey.
Beat the whipped cream then add the milk and gelatin mixture. Refrigerate to harden.
Milk chocolate mousse:
It is prepared as a dark chocolate mousse. )
Melt the chocolate in the microwave, then spread it in a layer on a piece of baking paper. After it has cooled and hardened a little, we cut the hearts. The more, the better. )
We mix the whipped cream and when it is close to the hardening point we put the 2 tablespoons of sour cream and continue mixing.
Cream helps whipped cream "stay where you put it." :))
In the cake tray in which we baked the top, lined with food foil, we start assembling.
Put the first layer of dark chocolate mousse, condensed milk cream and milk chocolate mousse.
Cover with the baked and cooled countertop, wrap in foil and refrigerate for a few hours. I left him overnight.
Put the foil on the cake aside, place the tray over the tray and turn the cake over with a firm motion.
Chocolate and whipped cream cake
- For countertop (Licuta Marin inspiration)
- 200 g dark chocolate
- 50 g butter
- 30 ml oil
- 75 ml whipped cream
- 3 eggs
- 100 g of sugar
- 150 g flour
- 1 baking powder
- esenta de rom
- For chocolate cream:
- 250 g chocolate
- 325 ml whipped cream
- 150 g mascarpone
- For decoration:
- 400 ml whipped cream
- 150 g mascarpone
- 1 tablespoon fermented sour cream
- 3 tablespoons powdered sugar
- 2 sachets of vanilla sugar
- vanilla essence
Cream with chocolate, whipped cream and mascarpone, quick recipe
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Hello Ms. Gina, can you please tell me if the cream you used is sweetened or not? Thank you very much
About how much cream came out? How many liters does your pan have?
I would also like to ask Mrs. Gina if I can make cream with white chocolate instead of dark & # 8230 And what countertop can I use for this cream .. Can I use a wet countertop ?? Specifically, I want to put the cake in the cream! Thank you for any answers!
Hello Mrs. Gina & # 8230 I know what to do & # 8230 I want to put the cake in the cream and fill it inside with one of these creams .. Which would be more suitable, what do you recommend ??
Is it good to use whipped cream in the mixer, 35% fat? Thank you
What cream did you use, please!
It 's an interesting recipe, not much sugar & # 8230.
Preparation of fasting cupcakes with chocolate and whipped cream
Preheat the oven to 175 degrees Celsius and prepare the muffin tray. The flour, cocoa and baking powder are sifted together.
In a bowl mix the sugar, milk, oil, orange peel, add the dry mixture (flour, cocoa, baking powder), mix well. At the end, add the chocolate. Divide the composition into tray cups and bake for about 20 minutes. Then remove the muffins from the oven and allow to cool.
Coconut cream is obtained from a can of coconut milk with a minimum of 20% fat, which has been kept in the refrigerator for at least one night. The whey will separate from the cream, so the cream can be easily extracted. For the 12 cupcakes you need 2 cans of coconut milk. Transfer the cream to a cold stainless steel bowl (which has been kept in the freezer for 15 minutes), placed on an ice bath. Mix for a few seconds, at high speed, then add powdered sugar and vanilla sugar and mix until smooth and a fine, velvety cream is obtained, which resembles cream. Take a tablespoon of this cream and set it aside. In the remaining cream in the bowl add the dye and mix several times to incorporate.
Grease each muffin with white cream and cover with coconut. The green cream is placed in a garnish bag provided with a star-shaped tip and hazelnuts are formed on each cake. Decorate with colorful candy. Keep cold until serving.