New recipes

Chocolate icing cake


In a saucepan put the milk, sugar, vanilla sugar, butter and a pinch of salt. We set it on fire. After boiling, stir continuously until it thickens. Let it cool, add the yolks, beaten egg whites and mix well. We put the flour together with the baking powder.

We use a round shape, grease it with butter and pour three quarters of the composition. In the remaining composition we put sifted cocoa and mix ffff well. Pour into the pan from place to place.

Bake for 40 minutes over medium heat.

melt grated chocolate in 20 ml of milk over low heat. After removing the cake from the pan, pour the chocolate over it.



Method of preparation

Mix the sugar well with the yolks, add honey, oil, margarine (at room temperature or melted and cooled). Mix, add milk, walnuts (who wants), flour mixed with baking powder. At the end, lightly mix all the dough with the beaten egg whites. Pour into a greased and lined tray (a tray smaller than the stove, my stove tray is quite large), bake at the right heat, with the oven preheated until browned. It stayed in my oven for 50 minutes, but it depends on each oven. Allow the cake to cool.

150 g.zahar
13 tablespoons milk
2 tablespoons cocoa
1 chocolate with 100g milk.
1/4 packet margarine (from the same Rama cube)

Milk mixed with sugar, cocoa, and broken chocolate pieces are boiled, give two or three boils. And immediately incorporated into the glaze and margarine.
The cake that has cooled in the meantime is cut into suitable pieces in the tray and the hot icing is poured, first on the whole surface of the cake, then between the rows to penetrate through the whole cake.
Sprinkle the candies or finely chopped walnuts on top.
I had to make the double portion for my large stove tray, in order to figure out which tray to use.
It is left until the next day for the icing to penetrate the cake as well as possible, it is very delicious, this icing that spreads throughout the cake gives it all the charm. It is also very filling, a bit and you get tired.


Chocolate Slices Cake

A very good cake with a pronounced caramel taste.

  • 6 eggs
  • 7 tablespoons water
  • 13 tablespoons caster sugar
  • 6 tablespoons flour
  • 100g ground walnuts
  • 100g finely grated chocolate
  • 1 bag baking powder (10g)
  • 5 yolks
  • 4 tablespoons milk
  • 120g old
  • 1 tablespoon flour
  • 250g butter (80-82% fat)
  • 5 egg whites
  • 9 tablespoons of sugar
  • 100g fried walnuts (I did not put)
  • 5 more tablespoons of caramel sugar

We start with the egg whites, beat them hard, then gradually add the sugar and cold water.

After mixing the egg whites with sugar and water until the sugar has melted, gradually add the yolks and mix well after each one.

We mix the flour with walnuts, chocolate and baking powder.

Gradually add a tablespoon of the flour, walnut and chocolate mixture, stirring lightly over the head. The composition must keep its volume to remain fluffy.

Bake in a tray lined with baking paper at 170g C for 20 minutes.

For more safety, test with the toothpick.

Remove the worktop and let it cool.

And don't be surprised if I sometimes forget to add an ingredient, that's how I usually cook :)

For the cream, rub the yolks well with the sugar, add the flour and milk and then put the composition on low heat, stirring constantly until it thickens.

Remove from the heat and let cool.

Mix the butter a little and then gradually add the chilled egg cream.

For the icing, beat the egg whites well, gradually adding the sugar until you get a glossy meringue.

Separately caramelize the 5 tablespoons of sugar and add them so hot in the egg white mixture, stirring constantly.

We also add roasted walnuts & # 8230 I don't know if ground or sliced. I didn't put it because I didn't have broken and cleaned nuts :).

Cut the cake with a sharp knife soaked in water.

I baked the cake in the 25 & # 21535 tray but it came out quite high. I think it can be baked in a larger tray.

The photos are taken on the 2nd day precisely because I wanted to see how the glaze behaved.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Method of preparation

Mix the sugar well with the yolks, add honey, oil, margarine (at room temperature or melted and cooled). Mix, add milk, walnuts (who wants), flour mixed with baking powder. At the end, lightly mix all the dough with the beaten egg whites. Pour into a greased and lined tray (a tray smaller than the stove, my stove tray being quite large), bake at the right heat, with the oven preheated until browned. It stayed in my oven for 50 minutes, but it depends on each oven. Allow the cake to cool.

150 g.zahar
13 tablespoons milk
2 tablespoons cocoa
1 chocolate with 100g milk.
1/4 packet margarine (from the same Rama cube)

Milk mixed with sugar, cocoa, and broken chocolate pieces are boiled, give two or three boils. And immediately incorporated into the glaze and margarine.
The cake that has cooled in the meantime is cut into suitable pieces in the tray and the hot icing is poured, first on the whole surface of the cake, then between the rows so that it penetrates through the whole cake.
Sprinkle the candies or finely chopped walnuts on top.
I had to make the double portion for my large stove tray, in order to figure out which tray to use.
It is left until the next day for the icing to penetrate the cake as well as possible, it is very delicious, this icing that spreads throughout the cake gives it all the charm. It is also very filling, a bit and you get tired.


Method of preparation

Blackberry syrup with chocolate icing and whipped cream

We cut the walnuts finely with a knife. Beat the eggs (at room temperature) together with

Black woman with chocolate icing

Put the sugar and cocoa in a saucepan, mix well then add the milk, put the pan


Chocolate cake

Mix eggs with salt and sugar for about 6-7 minutes.

Add the cooled chocolate in a thin line, mixing continuously and then the vanilla sugar.

At the end, incorporate the sifted flour, mixing for a few seconds. Don't insist on mixing! You can easily incorporate it with a spoon, in order to remove as little air as possible from the composition.

Prepare the tray. Grease it with a little butter then stick baking paper.

Pour the composition for the chocolate cake.

Slightly slam the tray a few times.

Put in the oven, on the middle step and bake at 180 degrees, program with ventilation, for 16-18 minutes. (oven must be preheated in advance)

Remove the pan from the oven, then leave to cool for 15-20 minutes, portion into squares and serve either hot or after they have cooled completely.

The chocolate cake should not be left in the oven long, although this will be the impulse, but it is not necessary! The texture of the cake when it is hot should be moist. As it cools, it dries a little.


Chocolate Slices Cake

A very good cake with a pronounced caramel taste.

  • 6 eggs
  • 7 tablespoons water
  • 13 tablespoons caster sugar
  • 6 tablespoons flour
  • 100g ground walnuts
  • 100g finely grated chocolate
  • 1 bag baking powder (10g)
  • 5 yolks
  • 4 tablespoons milk
  • 120g old
  • 1 tablespoon flour
  • 250g butter (80-82% fat)
  • 5 egg whites
  • 9 tablespoons of sugar
  • 100g fried walnuts (I did not put)
  • 5 more tablespoons of caramel sugar

We start with the egg whites, beat them hard, then gradually add the sugar and cold water.

After mixing the egg whites with sugar and water until the sugar has melted, gradually add the yolks and mix well after each one.

We mix the flour with walnuts, chocolate and baking powder.

Gradually add a tablespoon of the flour, walnut and chocolate mixture, stirring lightly over the head. The composition must keep its volume to remain fluffy.

Bake in a tray lined with baking paper at 170g C for 20 minutes.

For more safety, test with the toothpick.

Remove the worktop and let it cool.

And don't be surprised if I sometimes forget to add an ingredient, that's how I usually cook :)

For the cream, rub the yolks well with the sugar, add the flour and milk and then put the composition on low heat, stirring constantly until it thickens.

Remove from the heat and let cool.

Mix the butter a little and then gradually add the chilled egg cream.

For the icing, beat the egg whites well, gradually adding the sugar until you get a glossy meringue.

Separately caramelize the 5 tablespoons of sugar and add them so hot in the egg white mixture, stirring constantly.

We also add roasted walnuts & # 8230 I don't know if ground or sliced. I didn't put it because I didn't have broken and cleaned nuts :).

Cut the cake with a sharp knife soaked in water.

I baked the cake in the 25 & # 21535 tray but it came out quite high. I think it can be baked in a larger tray.

The photos are taken on the 2nd day precisely because I wanted to see how the glaze behaved.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Ingredients

  • countertop
  • 8 eggs
  • 200 g sugar
  • 160 g flour
  • a pinch of salt
  • 5 tablespoons oil
  • 3 tablespoons cocoa
  • Syrup
  • 200 ml water
  • 2 tablespoons sugar (can also be brown)
  • a tablespoon of vanilla extract or essence
  • Strawberry mousse
  • 500 g strawberries
  • 250 ml sweet cream for whipped cream
  • 6-7 tablespoons powdered sugar
  • 10 g (5 sheets) of gelatin
  • Glaze
  • 250 g dark chocolate
  • 50 g butter
  • 50 ml milk

How to prepare the recipe banana and chocolate cake

Put the peeled bananas in a large bowl and crush them with a fork. Add the vanilla extract, beaten eggs, warm water, milk, oil and sugar and mix to homogenize the composition. Incorporate the sifted cocoa, then the flour mixed with salt, powder. baking soda and baking soda, stirring constantly with a whisk.

Cover a tray (25 & # 21530) with baking paper or grease it with butter, pour the composition and bake for 35-40 minutes at 180 ° C, in the preheated oven.

While the cake is baking, we prepare the topping. From the given ingredients you get a generous amount of ganache, if you don't like too much chocolate you can cut the amount in half, it will be enough to cover the cake. I put all the ingredients in it. a ceramic bowl and put in the microwave in sequences of 30 seconds, stirring each time until all the chocolate melted evenly.

When the cake has cooled completely I decorated it with chocolate icing. You can give free rein to your imagination, I left it so simple but you can decorate with colored candies, almond flakes, ground nuts, sugar pearls or whatever you want and have handy.
Thank you Andreea!
I wholeheartedly recommend it, it's a treat for chocolates, good appetite!

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Cream Cream and Chocolate Cake

Pandispan:
Mix the yolks very well with 1 glass of sugar, until it is dissolved and you get a frothy cream that has doubled in volume. Add, alternating and in portions, the oil and the lemon juice, in this order, mixing each time until the complete homogenization, and at the end, the grated orange peel.

Separately, sift the flour together with the baking powder and gradually incorporate it into the yolk composition.
Separately, beat the hard foam, the egg whites with the rest of the sugar, taking care that at the end it is dissolved.
Carefully mix the two compositions, with a wooden spatula or spoon, by inverting, from the bottom up.
Pour into a tray lined with baking paper and level.

Put in the hot oven, over a moderate heat, for about 30-40 minutes or until it is cooked, nicely browned and passes the toothpick test.
Allow to cool for 5 minutes in the pan removed from the oven, then leave to cool on a grill. Cut in half horizontally.

For whipped cream:
Mix whipped cream well with honey, milk and essence. Add the whipping cream hardener and continue beating until you get a strong, non-flowing foam.

For cream-glaze 1:
Boil the whipped cream for the bain-marie, pour it over the chopped or grated chocolate and mix well until the chocolate is melted.
Leave to cool, then mix the cream once more.

For cream-glaze 2:
Do the same with cream 1.

Assembly:
Half the top + 1/3 whipped cream + 1/2 cream-icing 1. Put 30 minutes in the fridge.
Then put 1/3 whipped cream and the rest of the cream-icing 1 + half of the top, lightly press the top over the creams, put the rest of the whipped cream and pour / spread the cream-icing 2.
Marble or decorate according to your imagination.


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