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Mihaela Balan's chocolate cake

Mihaela Balan's chocolate cake

From time to time, soak the prunes with 3 tablespoons of brandy and a little water… so that the plums are covered.

The dough is very easy to make, mix all the ingredients. We get a creamy dough.

We put in the form (greased beforehand or the baking paper is very good, it doesn't stick) 5-6 tablespoons of dough

bake at 190 degrees until stirred.

In the rest of the dough, add the cocoa, mix well. It is very important to sift the cocoa before placing it. the same at 190 degrees

After it is ready, wait for it to cool and cut it into 3 cm cubes.

Mix the cubes with the cream very carefully, and place all the given composition on the sheet made first, put it in the fridge for 15-20 minutes.

The icing is prepared as follows: melt the chocolate, butter, honey and whipped cream in a large bath, until we get a uniform mass.

Garnish with icing on top!


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Chocolate trio cake

A delicious chocolate cake with three kinds of mousse and a wet cocoa top. If you want to impress with a good cake, but also with a pleasant appearance, it is perfect.

It is not difficult to make, it is the simplest and fastest cake, with a guaranteed result even for a novice in the kitchen.

You can make it as a weekend dessert or for an anniversary, it will definitely be a success.

For the countertop (20 cm) we need: 1 egg, 50 ml oil, 50 ml milk, 50 ml hot coffee, 100 g sugar, 80 g flour, 30 g cocoa, 5 g baking powder.

Mix the egg, oil and milk in a bowl. In another bowl, mix the dry ingredients, then mix the two compositions and add the hot coffee. Pour the composition in a form lined with baking paper and bake for 12-15 minutes at medium temperature.

For mousse we need: 4 egg yolks, 500 ml milk, 100 g sugar, 40 g starch, 100 g dark chocolate, 100 g milk chocolate, 100 g white chocolate, 600 ml whipped cream, 15 g gelatin, 60 ml water cold.

Put the milk and sugar in a saucepan on the fire, mix the yolks with the starch, then pour the warm milk. Turn the pan on the heat and stir constantly until it thickens. Divide the cream into 3 bowls, in each bowl add a type of finely chopped chocolate. Hydrate the gelatin in cold water, then dissolve it in the microwave and divide it between the three creams. Mix well, cover the bowls with cling film and allow to cool. In each chilled cream we incorporate 200 ml of whipped cream.

In a cake circle or in the tray in which we baked the tops (lined with food foil so that we can take it out of shape) we place the top and syrup it a little (water, sugar, vanilla).

Pour the dark chocolate mousse over the counter, put it in the freezer for 10 minutes, continue with the milk chocolate mousse, freezer and the white chocolate mousse.

Put the cake in the fridge for 2-3 hours, then decorate it with fruit, cocoa or chocolate icing (melt 50 g dark chocolate with 50-60 ml whipped cream, let it cool, then pour over the cake, preferably not we dress, so the beautiful layers can be seen).

Text & Photo: Andreea Dianu


Chocolate trio cake - video recipe

Ingredients

For the chocolate countertop:

  • ▢ 120 ml whipped milk
  • ▢ 65 g flour
  • ▢ 60 g sugar
  • ▢ 60 g butter
  • ▢ 20 g cocoa
  • ▢ 1 or
  • ▢ 1/2 teaspoon baking soda
  • ▢ a little salt

For the dark chocolate mousse:

  • ▢ 300 g dark chocolate
  • ▢ 250 ml whipped cream
  • ▢ 50 ml of cold water
  • ▢ 40 g butter
  • ▢ 5 g gelatin

For the milk chocolate mousse:

  • ▢ 300 g milk chocolate
  • ▢ 250 ml whipped cream
  • ▢ 50 ml of cold water
  • ▢ 40 g butter
  • ▢ 5 g gelatin

For the white chocolate mousse:

  • ▢ 300 g white chocolate
  • ▢ 250 ml whipped cream
  • ▢ 50 ml of cold water
  • ▢ 40 g butter
  • ▢ 10 g gelatin

Method of preparation

Nutrition

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

This chocolate trio cake she was the star of my birthday. On August 22, I turned 28 (first) summers and I chose to celebrate with my family. With my husband, brother and parents and with my good friend, Ioana, who came with her boys. Because everyone was expecting a spectacular dessert and because I'm a big fan of chocolate, I thought of making a special cake with three chocolate mousses, a chocolate trio cake. I had this cake in my head for a long time, because I really wanted a chocolate cake. But I didn't have a specific recipe and I hadn't found one that would satisfy me. So I took this opportunity to test a recipe I thought of as I thought would be to my taste.

I know that everyone expects to receive or buy a cake. When you are a culinary blogger, you make cakes for others and for yourself. No one is going to buy you a cake from the store when you're already famous for your homemade sweets, right? That being said, I thought of my recipe, wrote down my ingredients, and got to work. I put the weights as I considered appropriate, especially for gelatin and chocolate. Of course, it took me 5 in the morning until I finished it, because I was busy all day and I started the cake quite late. For the countertop, I used a quarter of a portion of my favorite chocolate and dense countertop.

I made a thin countertop because I wanted the three mousses to be the stars of the cake. Honestly, I think this chocolate trio cake is the king of all chocolate cakes. But don't be afraid of the appearance of this cake. I promise it's neither hard nor complicated to do. It really takes a little longer to prepare. But the steps are simple and if you follow my instructions, you can't go wrong. It is important not to beat the cream too much and to melt the chocolate over a low, low heat so that it does not burn and so that it does not become granular. Each mousse is made exactly the same and each is kept in the freezer for about 20 minutes, until the gelatin hardens, then you can put the next layer.

At the end, put it in the fridge for a few hours, but best overnight. It will result in a chocolate trio cake extraordinary, aerated, creamy, delicious. The decoration is almost unnecessary because the cake looks absolutely wonderful without anything else, but I opted for some chocolates that I really liked. You can also put fruit on top or even garnish with whipped cream. I can't wait for you to try this cake and tell me how it was! In our house there was a beating on him, and my friend's boys concluded: "Fantastic!" I couldn't say it better either.


CHOCOLATE CAKE WITH ROM

Chocolate cake with rum it's my first thought when I want to prepare a special recipe for an important event or anniversary. The first bite is simply unforgettable! So soft, so intense and so fragrant, with an irresistibly good taste chocolate cake with rum can be the star of the holidays and anniversaries in your life.

I really like the intense chocolate taste that this cake has and the aroma given by the rum. Chocolate and rum are one of the best combinations and together they can tell beautiful stories, stories that do not need words, because they lose their meaning when they meet with tastes and textures that conquer from the first teaspoon.

I don't know how things went in my life, but the cake I made when I turned 25 is now my gift for 25 years Poiana!

It is true that in all these years I have done it many times, but it never got to be photographed. I couldn't tell my friends to wait until I took pictures of the cake.

It is said that nothing is accidental, so I am glad that one of my favorite cakes is now my gift for Poiana.

I guess you love this chocolate and use it in your desserts. But one thing I know for sure, and this is the fact that one of the most beloved recipes on the blog (until the publication of this recipe) is also a Poiana chocolate cake - the simplest biscuit cake with nuts and chocolate. You can read the recipe if click here.

In this chocolate cake with rum I used Poiana chocolate for the countertop, but also for cream or decoration. And I didn't limit myself to a single assortment of chocolate, choosing Poiana chocolate 65% cocoa for the countertop, for the cream the same chocolate combined with Poiana milk chocolate, and for Poiana Amaruie chocolate decoration. Doesn't that already sound delicious?

I will give you a little advice: use Chocolate meadow Bitter 65% cocoa for your desserts and you will get the best sweets.

If you like chocolate sweets and need inspiration, I invite you to see my collection of cakes and pies that you can access if click here.

To prepare this chocolate cake with rum you don't need complicated ingredients or work steps that can confuse you. And, to make it easier for you, I will leave the recipe in the video version at the end of the recipe.

Here is the list of ingredients and how to prepare it:

INGREDIENT:

For the countertop:

160 g dark chocolate Poiana 65% cocoa

30 g black cocoa powder

For the cream:

400 ml sour cream for whipped cream min 30% fat

For syrup:

To prepare tops I sifted in a bowl the flour, the powdered sugar, the cocoa powder and the baking powder, then I added the brown sugar and the ground walnut, then I mixed until the composition was homogenized. I poured hot water over the instant coffee.

Over the butter put in a large bowl I poured the dissolved coffee and I added the chocolate glade 65% cocoa broken into small cubes, then I put the bowl in a bain-marie to melt them. When the chocolate and butter melted completely I took the bowl off the heat.

In a large bowl I put three whole eggs and added a pinch of salt. I mixed them a little, then I poured the whipped milk and continued to mix for 1 minute.

I poured melted chocolate with butter over the solid ingredients and mixed, then I added beaten eggs and mixed until the composition was homogenous.

I divided the dough into three trays with a diameter of 20 cm lined with baking paper and baked each tray in a preheated oven at 180 ° C for about 15 minutes or until it passed the toothpick test.

While the tops were baking, I prepared chocolate cream.

I melted milk chocolate, 65% cocoa bitter chocolate and 100 g butter in a bain-marie. When the chocolate and butter melted I turned off the heat and added 4 yolks. I mixed until the composition was homogenous, then I added the rest of the butter and I continued to mix. I gradually incorporated 200 ml of whipped cream. I added rum and mixed, then I put the cream in the fridge.

During this time I prepared rum syrup.

I put the pot of water on the fire and I added the sugar, the cinnamon stick, the peppercorns and I let it boil for another 1 minute after the sugar dissolved. I stopped the fire, added the rum and mixed. I let the syrup cool.

In a bowl, I mixed 200 ml of whipped cream with a teaspoon of powdered sugar until it became a fine cream of soft consistency. I took the chocolate cream with butter out of the fridge and mixed it for 1 minute, then I gradually incorporated the whipped cream. At the end I added 70 ml of the chilled rum syrup.

I also used the rum syrup to syrup the tops, without exaggerating.

Assembling the cake it is very simple. Over the first syrupy top I put a layer of cream, I leveled, then I continued the operation in the same way as the rest of the countertops, but I took care to keep the cream and to decorate the cake on the edges.

For decor aI melted the dark chocolate in a bain-marie, let it cool, then decorated the cake with it.

For the final decoration I used fruits that go very well in combination with chocolate.

A beautiful and delicious cake came out, with an intense chocolate taste.

Here is the recipe in the video version:


Chocolate biscuit cake - video recipe

Ingredients

  • ▢ 400 g popular biscuits
  • ▢ 300 g dark chocolate
  • ▢ 200 ml sweet cream
  • ▢ 150 g condensed milk
  • ▢ 150 g butter
  • ▢ 100 g dried apricots
  • ▢ 50 g chopped walnuts
  • ▢ 50 g raisins
  • ▢ 50 g prunes
  • ▢ 1 rum essence

Method of preparation

Nutrition

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

As a child, my mother used to do this to me quite often cookie cake. It was easy to make, cheap and did not require baking a countertop. But for me it was the best cake in the world. Honestly, I forgot about this cake, until you reminded me of the messages I received. So I started to remember how my mother made the cookie cake, but I don't even remember it well and she doesn't know the exact recipe either.

There are a lot of recipes on the internet, but none of them delighted me, so I put my head and imagination to work to make a cookie cake recipe to my taste. First of all, I gave up putting another layer of biscuits and one of cream, because I have the impression that there are too many biscuits. I chose to take more inspiration from the recipe sausage biscuits and I mixed the chocolate cream with the broken biscuits and the dried fruit.

But chocolate cream makes the difference. Also after my head I created a delicious chocolate cream, not too sweet to make this cookie cake a delight. I used condensed milk and good quality dark chocolate and the result was an extremely tasty cream. And because I made this recipe according to my taste, I also added dried fruits, apricots, plums, raisins. I mounted the cake in a cake tray lined with baking paper so that the cake is easy to handle and I can better control the portions.

But you can put it in a round cake pan. Because this cookie cake It does not require baking and is very easy to make and after a night in the fridge it will be a dessert of millions. Serve it powdered with cocoa or powdered sugar and if you want to impress even more, glaze it with chocolate.


Video: Superfood RAW VEGAN CHOCOLATE recipe ONLY 3 ingredients (October 2021).