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Prepare the chocolate cream first, which must be left in the fridge until we prepare the raspberry top and foam.
Put the chocolate, cream, cocoa and rum essence in a bowl over low heat. Stir until smooth, then cool.
For the countertop: beat the egg whites with a pinch of salt and sugar, add the egg yolks rubbed with oil, then add the flour, baking powder and sifted cocoa. Homogenize the composition and place in a saucepan with a diameter of 18 cm lined with baking paper. Bake on low heat for about 15-20 minutes. The toothpick test is done.
For raspberry mousse beat the cold cream with the powdered sugar, then add the raspberries. Initially it will look like a cut cream, but it is beaten very well with a spoon and it will get the desired creamy consistency. Let it cool.
syrup prepare by caramelizing the sugar, then add water, simmer for 10 minutes, then remove from the heat and add the honey and essence.
Mount the cake: the bowl in which I baked the top is lined with plastic wrap. Cut the top into 3. Place the first sheet on top of the foil (which will be the top one in the end, because we will overturn it) in syrup, grease it with a thin layer of chocolate, add the raspberry foam, then what -the second sheet of cake syruped and greased with chocolate on both sides and finally the last sheet of cake slightly syrupy. Let it cool for a few hours.
Pour the cake on a plate, pour the rest of the chocolate on top and let it drain slightly on the edges, then garnish with raspberries and finely grated white chocolate.
Dark chocolate and raspberry cake
Indulge in a delicious dark chocolate and raspberry cake recipe that will delight your taste buds!
1 teaspoon baking soda
1 teaspoon vanilla essence
raspberries for decoration, optional
For the icing
vanilla essence to taste
450 g whipped cream
Method of preparation
Preheat the oven to 180 ° C. Grease two round cake trays with a little butter and line them with baking paper. Combine flour, cocoa powder, sugar, baking soda, baking powder and salt in a bowl. Incorporate the eggs, vanilla essence, oil, vinegar and water until you get a homogeneous composition.
Pour the dough into the trays and bake for about 35-40 minutes, or until it passes the toothpick test. Leave to cool for 20 minutes, then remove from the pan. Mix the butter with the raspberry jam until you get a fluffy mixture. Mix with powdered sugar. Spread the cream between the two countertops. Pour the chocolate icing over it. Decorate with raspberries, if you want.
For the icing, mix the butter with the chopped chocolate until you get a fluffy mixture. Incorporate the cream. Add the vanilla essence and sugar until a homogeneous composition is formed. Set aside for 20 minutes before using the glaze.
Cake in three colors
■ 10 ml red coloring gel
■ 3 tablespoons chocolate cream
FOR WHITE GLAZING
■ 200 g butter, cut into small cubes
■ 200 g white chocolate, broken into pieces
Sprinkle star powder.
1 Preheat the oven to 4/180 ° C. Grease and flour 3 round 20 cm countertop shapes with flour. In a large bowl, combine the butter and sugar until the mixture becomes fluffy and light in color.
Gradually incorporate the eggs, one at a time. Gently stir in flour, baking soda and whipped milk to make a smooth dough.
2 Divide the composition into 3 small bowls. Add the cocoa in one of the bowls and 25 g of almonds in the other two bowls.
Add raspberries and colored gel to one of the almond bowls. Stir to blend. Pour the compositions into the 3 forms, level the surface and bake for 25 minutes, until the tops rise and penetrate.
3 Set aside to cool for 5 minutes in the molds and then allow to cool completely on the metal grill.
Place the cocoa top on the serving platter and grease it with chocolate cream. Place the raspberry top on top and grease it with jam and then place the almond top on top.
4 Beat the egg whites with the sugar until completely dissolved. The foam must be hard and shiny. Gradually incorporate the butter, with the mixer running!
Meanwhile, melt the white chocolate in a bain marie and then incorporate it into the composition. Glaze the cake with the cream obtained, using the palette knife to level the cream. Coat the edges of the cake with white cream.
Garnish with star dust and 11 candies filled with white chocolate, a symbol of the 11 apostles, without Judas.
Chocolate and cherry cake
1. Preheat the oven to 4/180 ° C. Grease and line a baking tray with a detachable bottom, 23 cm in diameter. Sift flour, cocoa and baking powder into a bowl, then incorporate the sugar. Add eggs, butter and milk, then beat everything with a mixer until the mixture thickens a little.
Pour with a spoon into the baking tray and level. Bake for 35-40 minutes, until the top grows. Leave it to cool for 5 minutes, then turn it over, take out the hat and place it on a metal grill.
2. Meanwhile, heat the juice from the compote in a pot with the cherry liqueur and caster sugar until it dissolves, then bring to the boil and simmer for 5 minutes, until it thickens slightly, like a syrup.
3. Cut the top into 3 layers. Syrup each countertop with syrup and set aside.
4. In a bowl, whip the whipped cream, then incorporate it into the chocolate sauce, until it acquires a marbled appearance. Spoon half of the whipped cream over the base and sprinkle with cherries.
Place the middle layer, put the rest of the whipped cream and cherries, then the final layer. Powder with sugar and cocoa.
Chocolate cake with mint-scented cream
A special day is approaching and you want a great idea? We offer you a chocolate cake with mint cream & # 8211 a sensational combination!
1. For the top, separate the eggs and then beat the egg whites with 3/4 of the sugar until a firm meringue is obtained.
2. Separately, beat the yolks with the remaining sugar and mint essence until white. In a bowl, mix the flour well with the baking powder, cocoa, scissors, cardamom, tea powder and nutmeg.
3. Slowly start the alternative addition to the yolks of a teaspoon of the egg whites and a teaspoon of the flour mixture. Continue until both compositions are finished and everything is well blended. Pour the composition into a rectangular tray lined with baking paper and put the tray in the oven over high heat for 8 minutes. Check well with a toothpick if the countertop sheet is well penetrated and only then take it out of the oven.
4. After removing the tray, place a damp towel on top of the tray, then, after tempering it well in the tray, turn it over. Roll the sheet lightly with a towel and let it cool for 15 minutes. Unfold the towel, cut the worktop lengthwise into three pieces. Spread the ganache cream on each resulting piece and roll on each round. Wrap the resulting cake in plastic wrap and let it cool.
5. For the cream, put the whipped cream in a saucepan with the tea leaves. Cover and let stand 90 minutes.
After this time, strain. Put it on the fire together with the chocolate and leave it until the chocolate melts, stirring lightly until smooth, but being careful not to boil it.
6. After melting, allow to cool slightly and then leave the composition to cool for 2 hours. After this time, put the resulting cream in the bowl of the mixer and mix until it becomes a dense foam.
7. Separately, for decoration, put each kind of chocolate on a steam bath until it melts and is fluid. With a teaspoon on a waxed paper, put a little chocolate, like a small pile, and then, from the center to the edge, draw a light line, lengthening it a little. Allow the chocolate flakes to stand until dry.
8. Coat the cake with cream on top and side and then decorate with prepared chocolate flakes.
Prepare the red mirror glaze
The mirror glaze is prepared exactly as at Exotic Green Cake . The gelatin is hydrated in 50 ml of cold water. The cream, sugar, glucose and red dye are placed in a large kettle over low heat until hot. Add the chocolate, mix well. www.simonacallas.com Remove from heat, add hydrated gelatin and mix. The glaze is expected to reach room temperature, during which time it is stirred periodically, so as not to get lumpy on top.
The cake is placed on a support or grill, on top of a tray. Pour the icing, taking care to cover the entire surface of the cake and the sides. Allow the excess to drain, then collect the icing from the tray, transfer it back to the kettle and pour it over the cake again. I repeated the operation three times.
Raspberry and chocolate mousse cake
Whisk the egg whites with the sugar and vanilla sugar.
Add the yolks one by one, hot water and oil, stirring constantly.
Add the flour mixed with the baking powder and vanilla essence, mixing gently.
The obtained composition is placed in a tray with a removable bottom, lined with baking paper and greased with butter.
Bake at 180 degrees for 25 minutes.
We prepare "Raspberry Mousse"
Whip the cream.
The puree formed is passed through a sieve to remove the seeds.
Mix with the sugar and put on low heat until it starts to boil.
The gelatin is soaked and dissolved according to the instructions on the package and added to the raspberry puree.
Allow the raspberry puree to cool slightly, then add over the cream.
We prepare "Chocolate mousse for the cake with raspberry and chocolate mousse"
Put the chocolate and cream on the fire.
The gelatine is soaked and dissolved according to the instructions on the package. Add over melted chocolate.
Allow to cool and add over the whipped cream.
we continue with the basic recipe.
One of the countertops is placed in the tray in which it was baked, and the raspberry mousse is poured over it.
Place the other half of the top on the mousse and let it cool for 30 minutes.
Remove from the cold and add the chocolate mousse. Put a few pieces of raspberry on top. Refrigerate until the mousse hardens.
Raspberry and chocolate cream cake
Raspberry Cream Cake & Chocolate & # 259, great for New Year's Eve.
Popularity gelatine it stretches across the centuries and continents. It is odorless, tasteless, colorless, transparent, and yet gelatin makes it possible to create many types of food.
These gelatin-based dishes offered medieval tables a storytelling shape and texture that changed the shape and incorporated vegetable dishes.
Photo: Raspberry Cream Cake & Chocolate Cake & # 259
& Icirc & # 539i need for countertop:
5 or & # 259
5 tablespoons sugar
3 tablespoons yogurt
6 tablespoons f & # 259in & # 259
2 tablespoons cocoa
1 tablespoon & # 539 & # 259 baking powder
2 tablespoons vanilla
1 pinch of salt
For raspberry cream & # 259:
500 g mascarpone
200 ml fri & # 537c & # 259 liquid & # 259
450 g raspberries & # 259 frozen & # 259
4 tablespoons powdered sugar
4 sheets of gelatin & # 259
2 tablespoons vanilla
For chocolate cream & # 259:
150 ml fri & # 537c & # 259 liquid & # 259
150 g dark chocolate & # 259
For glaze & # 259:
100 g chocolate & # 259 white & # 259
40 ml fri & # 537c & # 259 liquid & # 259
Preg & # 259te & # 537ti a & # 537a:
Mix the egg yolks with the sugar, add the icing and increase the volume. Add the yogurt, then the vanilla, baking powder, cocoa and flour. Incorporate the white foam into the salt and mix gently. & Icircmpar & # 539i composition & # 539ia & icircn 3 bowls, & icircn evenly. Bake on the rack for 3 worktops, over medium heat, for about 10 minutes, in a 23 cm tray, lined with baking paper.
Ask for chocolate cream: tope & # 537ti chocolate la bain-marie, & icircn fri & # 537ca liquid & # 259. Store the cream in the refrigerator for 2-3 hours.
For raspberry cream & # 259, pass the fruits & icircn blender & # 537i pass them through the site & # 259. Mix mascarpone with sugar, vanilla, then whipped cream. Incorporate the raspberry puree, then the gelatin, and previously hydrate it in 100 ml of cold water and melt it on a steam bath.
On the plate, in the ring of the cake form, assemble as follows: top, 1/2 of the raspberry cream, top, the rest of the cream and top again. Keep the cake cold for 3 hours. Mix the cold chocolate cream & # 259 & # 537i & icircmbraci the cake with it.
Re & # 539et & # 259 by Roxana Ciobanu, F & # 259lticeni, Suceava County
Raspberry mousse cake and chocolate - Recipes
I love raspberries, it's so delicate and delicious! I wanted to make a quick dessert and as I recently discovered that I like to make muffins, I thought of putting them on a fragrant foam hat! I hope you enjoy!
- 150 g white chocolate
- 100 g butter
- 150 g sugar
- 2 eggs
- 2 tablespoons grated with sweet cheese
- 200 g flour
- 1/2 teaspoon baking powder
- 1 vial of vanilla essence
Method of preparation
Put the chocolate, butter and sugar on low heat in a saucepan to melt. Then pour into a bowl.
Add the eggs one at a time, mixing well after each one, the essence, the sweet cheese and the sifted flour with the baking powder. Mix everything very well sony bravia new apps.
Put the papers in the form of muffins, then put in each one a spoonful of composition, a few raspberries, then a little composition and on top and again the raspberries eigene videos aus facebooken. Bake on the right heat for about 20-25 minutes. Let cool.
For the foam, mix the cream, then add the raspberries and honey. If it looks like a cut cream, mix it vigorously with a spoon and it will get a creamy consistency. Video cut for free.
Put the raspberry mousse on the cooled muffins and decorate according to your imagination.
Strawberry mousse, recipe
It's the same as raspberries.
- 2 egg whites
- 2 tablespoons lemon juice
- 300 g strawberries
- 100 g sugar
- 4 chocolate bars
- 4 wafers
- a few mint leaves.
Method of preparation
Put the egg whites in a bowl and whisk. Add the lemon juice and continue beating until the foam becomes very thick and no longer comes off the wire.
Separately, in another bowl, put 200 grams of strawberries cut into quarters, after they have been washed and cleaned of stalks. Sprinkle the caster sugar over them and pass them with a fork. Then mix, gradually adding a tablespoon of egg whites, and when a well-bonded foam is obtained, cover with a lid and refrigerate for at least an hour.
Put the cold foam in cups and serve with wafer sticks, fresh strawberries and chocolate. Garnish with 2-3 mint leaves.