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I admit, I can't wait to go into the kitchen when I know I have to prepare a cake or, more recently, mayonnaise bread. Usually, I make various combinations that satisfy me especially in terms of taste, because in appearance, there is always something to improve.
Before I made this cake, if someone had made me choose between a slice of chocolate cake and a slice of any other option, fruit or caramel for example, I would not have thought about it and I would have chosen option two, so less chocolate or not at all. Yeah Al that sounds pretty crap to me, Looks like BT aint for me either.
I present this cake as the best in my cookbook and I recommend it with the greatest confidence on a name day ..... to make it yourself or to give it as a gift.
The recipe is by Michel Roux, with small modifications. Instead of cherry compote I used slightly "soaked" cherries. The top is Genoese type sprinkled with burnt sugar syrup to which I added a little cherry, and the cream is a chocolate mousse that contains Anglaise creams and sour cherries. For the decoration, for an extra color I used candied cherries and a few chocolate curls.
Wow, literally, I didn't praise him in vain!
- 110 gr sifted white flour
- 60 gr sifted cocoa (Dutch cocoa)
- 6 eggs
- 190 gr sugar
- 45 gr melted butter
Chocolate mousse ingredient:
- 300 gr chocolate with min 70% cocoa broken into pieces
- 300 ml liquid cream for whipped cream
- 240 gr milk
- 60 gr sugar
- 3 yolks
- 1 teaspoon vanilla extract
- 3 tablespoons sugar
- 150 ml water
- 3-4 tablespoons cherry
Decoration and filling:
- sour cherries (without seeds)
- candied cherries
- 50 gr chocolate for carlions
Chocolate Cake With Cherries
This Chocolate Cake With Cherries it is perfect for holidays, birthdays or family parties, when you can impress your relatives and friends with very little effort. If you like to make cakes from scratch, this recipe is for you.
With the holidays approaching, the cakes are back in the spotlight. The best are the cakes in my opinion, because they are usually beautifully decorated, they are well accepted by everyone, they are made as a holiday gift and they become even more appreciated if they are made at home.
This cake is easy to make and extremely delicious. It can be made with fresh, frozen cherries, from compote or even from cherries. Of course, if you like sour cherries, the cake is the best, but not made with other cherries, it does not leave much to be desired.
Chocolate and cherries are made to go well together, which makes this cake excellent.
How to make chocolate cake with cherries:
The top is a combination of sugar, flour, cocoa, oil, hot water, baking powder and baking soda. It's easy to do. The flour is mixed separately with baking soda and baking powder. The egg whites are separated from the yolks and beat hard. Rub the yolks with the sugar, water, oil and cocoa well with a whisk or an electric mixer.
Add the yolk cream over the egg whites, lightly stirring from the bottom up so as not to lose the air from the egg whites. Then add the flour with baking powder and baking soda. Mix with a spatula, from bottom to top.
Put the composition in a cake form with detachable walls, 23cm, lined with baking paper on the bottom. Bake at 175C for about 20 minutes or until it passes the toothpick test. Allow to cool in the form.
While the countertop is baking, make cream, which is a combination of butter, sugar and a simple pudding made from milk, starch and cocoa. (See recipe below and necessary ingredients). To this cream add melted chocolate and cherries, in any shape you want. As I said above, you can put fresh pitted cherries, frozen, compote or even sour cherry.
The cake is built in the way it was baked, which would be good to have removable walls. The top is not cut, it is kept in shape, over which is added the cream from which a few spoons are kept to decorate the cake. Put the cake in the fridge for a few hours.
When the cream is set, remove the cake from the shape in which it was built and place it on a metal grill under which an ordinary baking tray is placed. The icing, made of chocolate and butter, which melts together beforehand, is poured warmly over the cake, leaving the chocolate to flow on its images.
Decorate with the rest of the cream from which you can pour hazelnuts with pos and cherries.
If you want to make individual desserts from this recipe, bake the cake top in a rectangular or square shape and cut into pieces according to preference. You can build the cake into metal shapes, then decorate as you wish.
This cake is worthy of any celebration. It is quite simple to make, with a thin base of the countertop and a fluffy chocolate cream, like a mousse, which will be to everyone's liking.
Tort Alina Cuisine
This cake contains two layers of whipped cream and a layer of chocolate mousse.
Ingredients for jelly:
- 600 grams of cherries (fresh or frozen)
- 100 grams of sugar
- a tablespoon of starch
- an envelope of red gelatin for decoration
Ingredients for syrup:
- juice from 2 jars of 800 grams of cherry compote
- sugar to taste
- 100 ml chopped
Ingredients for chocolate mousse:
- 200 grams of dark chocolate (70% cocoa)
- 200 ml liquid cream for sour cream
- 150 grams of Philadelphia cheese
- 2 tablespoons powdered sugar
26 cm top & # 8211 here
1.4 kg fresh & # 8211 800 grams for the filling, 600 grams for decoration (I made from Gusturi Romanesti cream of 30% fat, with powdered sugar, as I described at the end of the recipe here)
The top is prepared the day before the cake is assembled.
Preparing the chocolate mousse:
Break the chocolate into pieces, mix with the whipped cream and put it on the fire, melted, until the chocolate softens.
Homogenize well with a spoon and put it in a covered dish in the refrigerator for a few hours.
When the chocolate has taken on a creamy consistency, take it out of the fridge.
Separately, in another bowl, rub the Philadelphia cheese with two tablespoons of powdered sugar (not much, but enough to mix).
Gradually add the cream cheese over the chocolate. Mix well until it becomes a fine and frothy cream.
The juice from the compote, together with the sugar, is put on the fire until the sugar melts. Turn off the heat and add the cherries. Let it cool.
The cherries are put on the fire together with the sugar.
Boil until the foam on top starts to disappear.
Dissolve the starch in 3-4 tablespoons of compote and put it over the cherries.
Leave it for a few minutes, then add the gelatin (Gelee Cake) dissolved in a few tablespoons of compote.
Boil for another 2-3 minutes and turn off the heat, then leave to cool.
A 28 cm cake ring (2 cm larger than the top) is used for assembly.
The cake top is cut in four.
Place the first sheet on the mounting plate, syrup, grease with jelly, and add whipped cream over the jelly (about 400 grams per layer).
We put the second sheet of countertop, we syrup, we put the jelly, and over the jelly we put the chocolate mousse.
We put the third sheet on the counter, we syrup, we put jelly, and we add whipped cream (400 grams) over the jelly.
We put the fourth sheet of countertop and syrup.
We leave it in the cold for about two hours, then take it out and decorate it at everyone's choice.
Decor & # 8220Floricele & # 8221
For decoration I used almond flakes, currants, candied cherries and white chocolate polka dots.
I soaked the white chocolate polka dots with one end in melted dark chocolate in equal proportions with liquid cream.
Simple and accessible illustrated recipes
250 gr flour
150 gr sugar
80 gr butter
150 gr sweet cow's cheese
90 gr milk
1 sachet of baking powder
Mix in a bowl all the liquid ingredients: eggs, milk, vanilla essence and warm melted butter
In a separate bowl mix the solid ingredients: flour mixed with baking powder and sugar.
Gradually pour the solid ingredients over the liquid ones and mix well, incorporate in the dough obtained, well drained cottage cheese, and cherries, which I put in the dough without thawing, half fill the muffins lined with butter and flour or with muffin papers and bake them in the preheated oven at 180 degrees for 25-30 minutes.
Chocolate mousse ingredient:
80 ml liquid cream
1/2 sachet of gelatin soaked in 30 ml of water
200 ml whipped cream
200 gr milk chocolate
Heat the liquid cream together with the chocolate until it melts. Remove from the heat and add the gelatin. Mix well until the gelatin melts. When the composition is warm to cold even (be careful not to harden) mix in whipped cream. If this composition is too liquid, leave it in the fridge until it hardens. Garnish the cold cupcakes and keep them in the fridge until ready to serve.
(for a 20 cm cake)
For the countertop:
200 g sugar
200 g flour
100 ml oil
1/2 sachet of baking powder extinguished with 1 tablespoon of lemon juice
1/2 teaspoon vanilla essence
50 g melted dark chocolate in a bain marie
For chocolate cream:
60 g dark chocolate
120 g milk chocolate
150 g liquid cream
For cherry mousse:
200 g pitted cherries from compote
200 ml cherry compote
3 tablespoons sugar
200 ml liquid cream
8 sheets of gelatin
100 g melted chocolate in a bain-marie
2 tablespoons milk
For this cake we will start preparing the creams at the beginning, because they need time to harden.
To make the chocolate cream, put the whipped cream in a baine-marie together with the chocolate. Leave it on the fire only until the chocolate melts, stirring constantly in the bowl.
Mix well, then refrigerate for 2-3 hours until hardened.
Put the cherries to boil in the sugar compote syrup. After boiling, we pass them together with the juice, then we put them on the fire again. Remove from the heat and add the gelatin that has been soaking for 10 minutes. Incorporate the whipped cream when it cools down a bit, without the mousse being completely coagulated, mix and let it harden.
Beat the egg whites hard with a pinch of salt. Add the sugar and continue to mix until it melts. Put the yolks (one at a time or all at once) over the egg whites and mix lightly with a spoon or a whisk.
Add in turn the oil, baking powder, melted chocolate and flour, mixing lightly with a spoon until the composition is homogeneous.
Pour the dough into a tray lined with oil and flour, or with baking paper and bake it in the preheated oven at 180 ° C for about 40 minutes. We test with the toothpick to check if it is baked. Remove the top on a wire rack and let it cool, then cut it into 3 equal parts that we syrup. syrup I made it from 120 ml of water, 2 sachets of vanilla sugar, put it to boil until the sugar melts, wait for it to cool and add 1/4 teaspoon of rum.
We put the first countertop in a tray with removable walls. Cover it with the mousse de vinise, put the second top, then 1/2 of the chocolate cream, finally cover with the third top. Let the cake cool for 4-6 hours, then take it out of the mold, cover it with the rest of the cream and decarom it with melted chocolate and chocolate chips.
Simple and accessible illustrated recipes
For the top: crush about a packet of biscuits and melt half a packet of butter. Mix the 2 and possibly add more essences or something else (I put rum and vanilla sugar made by me).
Mousse (they are made the same but the type of chocolate differs - I made it with white, milk and black). Quantities for a single type:
150 ml liquid cream
1 sachet of gelatin
200 gr chocolate
200 ml whipped cream
Soak one sachet of gelatin in 30 ml of water not in 100 as written on the sachet. Then, 150 ml of liquid cream is heated together with the chocolate and then you mix the gelatin in this hot liquid so that it melts as well. First whip the whipped cream (for each type of mousse you need about 200 ml whipped cream). Mix the liquid (after it has cooled but be careful not to harden it) with whipped cream.
I made the cake in the form of a detachable cake (it's the only one that is suitable for this composition). So you put the countertop, you put it in the fridge, you put mousse 1, you put it in the fridge to harden and after it's hardened you start to make mousse 2 which you then put over mousse 1 and put it in the fridge and so on. You can make it in thin layers with white mousse, black brown, white brown black etc.