We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Heat the oven.
In a larger bowl pour the jam prepared from any fruit, but without seeds. Mix well with a tablespoon of baking soda and beat the jam well. If you beat with the electric mixer - be careful! beat everything for no less than 5 minutes. If it is fought with the goal, with the mine - not less than 15 minutes.
Let me explain why: When you start beating the jam with baking soda, the composition increases about 3 times and becomes a dark purple color - that's how it should be. Beat the composition until it shrinks to the initial level. This procedure and this purple color after baking turns into a dark brown chocolate color and a moist taste is obtained.
It is very important for the composition to return to its original state.
Next, add all the ingredients in turn, eggs, sugar, sour cream, sifted flour. melted butter, vanillin and beat all the ingredients well until you get a homogeneous dough. The chocolate is broken into smaller pieces. The cherry drains from its juice.
Pour the dough into smaller forms with a spoon and sprinkle the chocolate pieces - more, and less cherries. The forms are filled to the level of 2/3.
Bake in a hot oven at 160-180 C for 15-20 minutes, but please follow the oven you use.
Pour the obtained cakes on a plate, leave to cool and sprinkle with melted chocolate with a little butter.
Beat eggs with sugar until melted, add melted butter, milk and mix.
The flour is mixed with baking powder and cocoa and sifted over the liquid composition. Homogenize the composition and pour into a tray (28x18), lined with baking paper. Leave it for about 20 minutes in the oven, over medium heat. Leave it to cool and take it out of the pan.
Mix the soft butter with the hazelnut cream and powdered sugar. When the mixture is homogeneous, add the ness and mix. The liquid cream is incorporated into the cream, mixing continuously. The cream is mixed with muesli and spread over the cooled top. Leave in the fridge for 1 hour.
The broken chocolate is melted on a bain-marie together with the liquid cream and the butter is left to cool a little, then it is spread over the cream.
Leave the cake in the fridge overnight, then proportion it!
Other recommended recipes:
We prepare the ingredients for the Homemade Roof Cake
With these cutouts we line the inside of the tray.
We break the chocolate into pieces and put it in a bowl on the fire, together with the whipped cream and a little salt.
Leave everything on the fire, stirring constantly, until the chocolate melts.
I added the ness and cocoa because I wanted the cream to come out a little bitter, and the chocolate was a little sweet.
Let the chocolate cream cool for 30 minutes, then put the mixer in it and mix until it becomes frothy.
We make a coffee, not too hard and mix it with Amaretto liqueur.
Pass the biscuits through the coffee on one side and on the other and place them on a tray until the cream cools. Do not immerse the biscuits in liquid so as not to soften too badly.
Hydrate the gelatin in water, then dissolve it over low heat, stirring constantly so that it does not stick to the walls of the vessel.
When it dissolves definitively, add gelatin to the cream little by little, mixing quickly to mix well.
Assembling the homemade cake, with biscuits and chocolate cream
Pour a little cream into the pan, just enough to cover the bottom, then place a row of biscuits in the middle. we put the cream on them again, we place two rows of biscuits, and the cream, three rows of biscuits and at the end the rest of the cream.
Put the tray in the fridge for a few hours until the cream thickens well, then portion.
I wanted to garnish with a little chocolate, but I was told that I was exaggerating, it is already enough in the cream.
You can exclude ness and cocoa, making a simple ganache cream, but I recommend dark chocolate, I did not have.
I would recommend that the wafer sheets be attached later to be crispy, possibly glued with chocolate, they have softened, but it gives a pleasant appearance.
- For sheets
- 6 eggs
- 1 pinch of salt
- 120 gr sugar
- 120 gr flour
- 40 gr butter
- For the cream
- 3 eggs
- 200 gr sugar
- 1 teaspoon vanilla essence
- 150 gr dark chocolate
- 1 tablespoon butter
- 250 gr butter, 82%
- 2 tablespoons cocoa
- 2 tablespoons powdered sugar
- For caramel
- 100 gr sugar
- 1 tablespoon butter
Swedish chocolate cake
Today's theme of the Inspiration Food Marathon, an Electrolux initiative for culinary bloggers, is Swedish delicacies and as I missed the chocolate edition, I felt I had to compensate somehow. And I managed with the most chocolate cake and the consistency of a real brownie called kladdkaka & # 8230ok, you can only call it the chocolate cake if you want :))
I was inspired by here, but I reduced the amount of sugar and used the Emile Henry pottery shapes (I have a rage for this brand) and when I saw them on my plate I was in a dilemma. Do I really have to share them with the rest of the family or do I somehow not even know they ever existed?
- 6 eggs
- 200 g butter or margarine
- 300 g sugar
- 250 ml milk
- 300 g flour
- 1 sachet of baking powder
- 1 tablespoon esenta rom
- 3 tablespoons cocoa
- 100 g nuts (optional)
- 100 g milk chocolate or bitter
- 50 g butter
Method of preparation:
Put the milk, butter or margarine, sugar and cocoa in a pan, bring to a boil, then put the mixture to cool.
Over the beaten egg whites, add the yolks one by one, the baking powder mixed with flour, rum essence, the above cooled composition and the chopped walnuts. Pour into a 20 x 30 cm tray lined with baking paper and bake in the oven for about 30 minutes, over medium heat.
Spread the icing over the baked cake (steamed chocolate with butter).
You may also like
Preheat the oven to 180 degrees C.
The eggs are separated. In a bowl beat the hard foam, with a pinch of salt, the 7 egg whites. Set aside. Rub the yolks with the sugar until they become creamy, then add the milk and oil and mix well. sift the flour, cocoa and baking powder and mix well. Put the dry mixture over the wet one and mix well. The resulting composition is poured over the egg whites and mixed carefully, from the edge to the inside. It must be homogenized very well, but the foam must not be left. A rectangular tray (30x22) is lined with baking paper and the composition is poured. The tray is placed in the preheated oven for about 45 minutes, over medium heat. Leave to cool in the oven, with the door ajar. Remove from the pan. and cut into 3 horizontally.
The chocolate is broken into pieces and melted in a bain-marie. The soft butter is mixed with the powdered sugar until it becomes creamy. Pour the hazelnut cream and melted chocolate over the butter and mix very well. let's stop mixing.
Place the first countertop sheet (the one above), 1/2 of the amount of cream, then the middle sheet, the rest of the cream and the last sheet on a rectangular plate. Leave the cake in the fridge for at least 3 hours.
After cooling, cut the cake in half lengthwise, then each half in widthwise slices.
The broken chocolate is put in a bain-marie together with the liquid cream and butter until it melts. Let it cool.
Pour the liquid icing over each slice and let it drip on the edges.
Decorate with raspberries / strawberries, white chocolate and chocolates.
Other recommended recipes: