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Separate the egg whites from the yolks and beat the foam well. Mix the yolks with the oil and then put them in the egg whites and mix gently. Put flour, baking powder and cocoa, mix lightly with a spatula Bake in a 26 cm tray I put, lined with paper or aluminum foil, bake for 30 minutes at 160 degrees. Leave to cool, then cut in half
Mix the mascapones well with the Frisca 300 ml mixer, beat well with the hardener and 3 tablespoons of sugar, then mix with the mascarpone. Melt the chocolate on the stove with 200 ml of liquid whipped cream, mix until all the chocolate has melted, then leave it to cool. Mix the melted chocolate with the whipped cream and the mascaponele. The result will be a fine and very good cream
Caramelize the sugar, then add water and let it melt, after it has cooled, add the rum essence.
Melt the chocolate with the whipped cream and then leave it to cool.
Cut the cake top in half. Syrup well with syrup. Put the mascarpone cream. Put the second top, syrup. Put the chocolate icing, leave to cool for 2 hours. Decorate with whipped cream and candies.
Good appetite, this cream is pure madness ................ good good everything
Chocolate cake with mascarpone - Recipes
CHOCOLATE CAKE WITH MASCARPONE CREAM
Do you feel like it's raining arrows?
Cupid seems to have gone mad!
By Valentin and Dragobete
We'll see who's in love.
Preparing a cake
It could be a test.
Too difficult? Take it gradually
You can prepare slice by slice.
- 5 eggs
- 150 gr flour
- 200 gr sugar
- 150 gr butter
- 150 gr chocolate (I combined milk chocolate with dark chocolate)
- 1 sachet of baking powder
- a pinch of salt
WORK PLATE chocolate cake
- Melt the chocolate in a water bath.
- Separate the egg whites from the yolks. Whisk the egg whites with a pinch of salt.
- Separately in another bowl mix the butter, then add the sugar and melted chocolate (mix continuously). Add and mix the yolks one by one, then sprinkle flour mixed with baking powder.
- Add the egg white foam over this mixture and mix with a plastic spatula (silicone). We place the obtained composition in a shape (diameter 24cm) lined with baking paper.
- Leave in the hot oven for about 30 minutes at 180 degrees, until it passes the toothpick test.
- We prepare cream. Mix the cream until you get the whipped cream, finally add the sugar.
- Mix the mascarpone separately, add condensed milk and mix. Add whipped cream over this cream and mix with a spatula. I got the cream.
- We cut the cake top in half. We put half of the cream between the sheets, and with the rest of the cream we coat this wonderful chocolate cake.
- Be loved!
If you like it, share it with your friends!
1 cocoa top for the cake
1kg sweet cow cheese
4 sachets of Dr. Qetker vanilla sugar
Grated peel of a lemon
2 sachets of Dr. Qetker cream
300ml milk for whipped cream
300g Finetti chocolate cream
1 100g Milka milk chocolate
3 sachets of Dr. Qetker gelatin
12 tablespoons caster sugar
4 esente rom Dr. Qetker
Method of preparation:
Put the sweet cow's cheese in a bowl and add the caster sugar, vanilla sugar, mascarpone cheese, grated lemon peel, rum essence - then mix all these ingredients until smooth.
Meanwhile, in another bowl put the milk and whipped cream powder and mix until the whipped cream hardens.
Put the gelatin in a glass, and dissolve it hot on a steam bath in 200ml of water, then immediately add it over the cream cheese and mix. Incorporate the whipped cream and let everything cool for 5 minutes.
After the cream cheese has started to harden a bit, we start to fill the cake top. We put the first countertop in a round tray with removable walls, we syrup it, we add over a part of the cream cheese, then the second syrup countertop and again the cream cheese. We put over the last top that we syrup and grease it with Finetti chocolate cream, after which we spread it over the Milka milk chocolate and we give the cake to cold, until the next day.
The complete recipe, in pictures, can be downloaded here: White Cake & # 8211 Black (PDF Format)
Vegan chocolate cream recipe for fasting cake
- 1 cup vegan butter
- 3 cups powdered sugar
- 2/3 cup cocoa powder
- ¼ cup of melted vegan chocolate
- 2 teaspoons vanilla essence
- ¼ cup of almond milk.
Method of preparation:
Put all the ingredients in a bowl and use the mixer to get a fluffy cream. If it is too thick, you can add a little extra almond milk until it reaches the desired consistency.
After preparing one of the above vegan creams, this fasting cake must be assembled. Only after you are sure that the countertop has cooled completely, you will cut it horizontally, in 2 or 3 layers. You will evenly distribute the previously prepared cream between the layers. On top, after covering with a generous layer of cream, you can garnish with frozen or fresh fruits such as cranberries, strawberries or even nuts and hazelnuts. Cool the cake in the fridge for at least half an hour before serving - good luck!
Wet Top Chocolate Cake
Today we will make Chocolate Cake with Wet Countertop. Among my recipes you can find several chocolate cakes, but I think it surpasses them all. It is a dense and creamy cake that is very similar to the black cake.
550 grams of flour
700 ml of boiling water
300 grams of sugar
350 grams of soft butter at room temperature with 82% fat
150 grams of cocoa
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
Put the butter in a bowl and froth it with the mixer. Put the sugar over the butter and mix for 2-3 minutes until the composition foams. Now add the 5 eggs, gradually one by one, mixing well after each one. Let's put it aside a bit.
Put boiling water over the cocoa and mix well.
Over the flour we put salt, baking soda and baking powder. Mix well.
Now we will alternate between adding over the butter composition the flour mixture and the cocoa one, until we finish incorporating them.
We divide the composition in two. Put half in a tray with a diameter of 25 cm greased with oil and lined with baking paper and bake the first countertop at 180 degrees Celsius for 1 hour, or until it has cracks on top and becomes shiny.
When the first top is baked, we put the rest of the composition on a new baking paper. We also bake the second worktop in the same way as the first one.
When the countertops are cold, cut them in half so that we have 4 countertops. This type of wet countertop is softer and can crack, but do not worry, when we build the cake we will cover everything in cream and nothing will be seen.
500 grams of mascarpone
500 grams of chocolate with 70% cocoa
100 grams of powdered sugar
500 ml of liquid cream
Put the mascarpone cheese in a bowl and froth it with the mixer. Over it we put the powdered sugar and mix enough to incorporate it as well.
Then, put the melted and cooled chocolate and mix until everything is smooth. I always melt the chocolate in the microwave, but if you want you can also on the steam bath.
In another bowl, put the cream and whisk it with the mixer.
Put the mixture of mascarpone and chocolate over the cream and mix everything well.
Ingredients for syrup:
150 ml of water
120 grams of sugar
Put the sugar over the water and mix with a spoon until it melts.
Now we're going to build the cake. We syrup the first countertop with the sugar syrup. We put a quarter of the cream on top. We do the same with the other 3 countertops. We coat the cake in cream.
We decorate the cake with melted chocolate and make rosettes with the posh.
The cake is ready! Look how good it looks! It has many layers that look so good, the top is soft, the cream is bitter from chocolate, a perfect combination of tastes.