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Caramel and chocolate cake

Caramel and chocolate cake

Wheat:

We prepare a cake tray with a diameter of 20 cm, or a small rectangular baking tray 20x25. You will have a countertop about 2 cm thick depending on the size of the tray.

We need two bowls.

In a bowl mix the dry ingredients: flour + cocoa + baking powder + baking soda + sugar, and in the other wet ingredients: egg + yogurt + coffee + oil. Homogenize well and mix them with a good pear type until completely incorporated.

Pour the composition into the tray lined with paper or flour and put in the preheated oven at 180 degrees for 20 minutes (it does not need more, but to make sure it is baked do the test with the toothpick)

Leave to cool and make the caramel.

Caramel:

It's inappropriate to say caramel because I didn't have time to boil it until it thickened on its own, so I helped it a little with a spoonful of starch. If you have time and patience then you can give up the addition of flour.

I proceeded as follows: I put the sugar on a low heat in a saucepan and caramelized it. When it was melted and acquired a copper color, I poured 200 ml of condensed milk. Be careful not to splash. I let it boil until the sugar melted again and incorporated into the condensed milk. I mixed a tablespoon of starch (or flour) with 50 ml of cold condensed milk, with a spoon I put a few tablespoons of the hot composition and mix. Pour over the boiling condensed milk and mix until it thickens and becomes like a thinner pudding. Remove from the heat and leave to cool.

Chocolate cream:

We put the whipped cream on the fire and in it the broken chocolate pieces. Stir until the chocolate melts and set aside.

In 50 ml of water we soak the gelatin sheets until they are like jellies. Put them on low heat and stir until dissolved (be careful, although I wrote it countless times not to boil)

Put dissolved gelatin over the chocolate and mix, leave to cool.

We start assembling the cake:

Put the top on a plate, pour the caramel over it and put it in the fridge so that it doesn't run.

Leave it in the fridge (I took it out on the balcony because it was colder than in the fridge) for about 15 minutes. During this time we leave the chocolate at room temperature.

Before removing the cake from the fridge, beat the whipped cream with the melted chocolate for 3-4 minutes.

Pour the beaten chocolate over the caramel and put it back in the fridge. On top you can make the icing from 50 gr chocolate and 30 ml milk or sprinkle almond flakes, chocolate or why not powdered with cocoa.

Leave in the fridge for a few hours so you can cut it.

I wish you good appetite!




This popular American recipe will prove to be a flower in your ear, for which you do not need advanced cooking skills.

Start by melting the caramels in the microwave, placing them in a bowl for 45 seconds and then stirring vigorously, until you get a uniform composition.

This traditional American recipe caramel cakes uses soft, malleable, iced dough biscuits, perfect for home cooking. But you can also prepare coca at home, from a mix of flour, butter, white sugar, eggs, vanilla extract and a little salt! Here, you will find a recipe for honey biscuit dough, absolutely delicious!

Spread half of the dough in the pan and pour over the melted caramel (you can replace it with Nutella)! Sprinkle chocolate biscuits generously and cover with the rest of the dough!

Bake for about 30 minutes at 175 degrees Celsius. If you want your pampering moment to be complete, use a vanilla ice cream topping and enjoy one of the most delicious caramel cakes!



You will find here an explanatory video, step by step, so that nothing stands between you and this wonderful one caramel cake!

You will fall in love with this dessert, which you will want constantly in the cold winter days, so dangerously close to us!


Recipe Organic cake with chocolate, caramel and bionellaorganic cake recipes

Preparation:
Pass all the ingredients for the countertop in a high-performance mixer to obtain a uniform consistency ready to put in the tray.

Place the baking paper in a tray that will be placed in the special compartment of the freezer. Then spread the dough evenly, about 3 mm thick.
Then put it in the freezer for about 15 minutes. Meanwhile, place the dates, bionella, vanilla powder and vegetable milk in a high-performance mixer and mix until the mixture is evenly creamy. Remove the top from the freezer and spread the caramel table evenly. Put the composition back in the freezer for 15 minutes.

Melt the chocolate for the icing in a water bath and mix with 2 tablespoons of bionella. Remove the top from the freezer, let the icing cool, then pour it evenly on the top, then cut the cake.
Finally, cool the cake again until the chocolate is firm. Store in the refrigerator or freezer.

Details:
-preparation time 30 min
-cooling time 30 min
-vegan
-gluten free
-easy to prepare


Chocolate and caramel cake

The & quotCiocofino & quot; cake, a delicious combination of caramel and chocolate! If you want to make a sweet surprise to people. Crushed biscuits, chocolate, caramel and hazelnuts. Icing: put the pieces of dark chocolate together with the butter and liquid cream in a bowl over low heat. Mix until a homogeneous cream is obtained. Assemble the cake with plain sponge cake and cocoa, and between the layers put a chocolate sauce with milk and hazelnuts and caramel sauce. List of the best 86 recipes, including Chocomuffins with Ginger and Caramel Glaze, Egg White Cake with Cocoa, Chocolate and Caramel Glaze. I've made caramel cake many times in the last few years, but I've never had it. I love caramel ice cream, caramel chocolate and just about everything in it. Cheesecake with caramel and chocolate.

A resolution this year was the introduction of recipes for children on the blog. When you want to pamper yourself, this chocolate and caramel tart is the perfect dessert. Salty caramel is the perfect partner for the chocolate lady that everyone loves. Mix flour with ground walnuts and baking powder and incorporate.

Super recipe Cake with caramel cream A super fine cake.


Method of preparation

The top and the chocolate cream can be prepared the day before assembly.

For the top: mix the egg whites with a pinch of salt until they become foam. Add the sugar and mix until the sugar melts. Then gradually add the yolks, water and oil, stirring constantly. At the end we add, mixing with a spatula, flour mixed with baking powder and then ground walnuts.
Pour into a tray lined with baking paper and put in the preheated oven at 175 degrees for 30-35 minutes. We check with a toothpick if it is baked.
Remove from the oven and leave to cool.

Cream 1: mix the liquid cream with the sugar and put it on the fire, letting it boil for 2-3 minutes. Remove from the heat and add the chopped chocolate. Stir until the chocolate melts then leave in the fridge until the next day.
The next day before use we mix it for a few minutes with the mixer at high speed until we get a fluffy cream.

Cream 2: caramelize the sugar until golden. Pour water over the caramelized sugar and leave it on the fire until the caramel melts, then take it off the heat and leave it to cool. Separately mix the egg with the 3 tablespoons of sugar, add the flour and then the sugar syrup (set aside 5 tablespoons for the syrup). Put on low heat and stir until thickened. Remove from the heat and add the butter, stirring until it melts. Let it cool.

We cut the top in three. Set the syrup aside with water and use it to syrup each sheet. So we place the first sheet, syrup it and grease it with chocolate cream. Place the second sheet, which we also lightly syrup and grease with caramel cream. Place the last sheet and syrup it lightly.

Prepare the icing: melt liquid cream mixed with a tablespoon of powdered sugar and chopped chocolate on a steam bath. Mix well until the chocolate melts. Let it cool for a few minutes (until it is not hot) then pour over the cake and level.
Sprinkle chopped and fried walnuts on top.
Refrigerate for at least 2 hours or until the next day.


Method of preparation

We prepare a cake tray with a diameter of 20 cm, or a small rectangular baking tray 20x25. You will have a countertop about 2 cm thick depending on the size of the tray. We need two bowls.

In a bowl mix the dry ingredients: flour + cocoa + baking powder + baking soda + sugar, and in the other wet ingredients: egg + yogurt + coffee + oil. Homogenize well and mix them with a good pear type until completely incorporated. Pour the composition in a tray lined with paper or flour and put in the preheated oven at 180 degrees for 20 minutes (it does not need more, but to make sure it is baked do the test with the toothpick). Leave to cool and make the caramel.

It's inappropriate to say caramel because I didn't have time to boil it until it thickened on its own, so I helped it a little with a spoonful of starch. If you have time and patience then you can give up the addition of flour.

I proceeded as follows: I put the sugar on a low heat in a saucepan and caramelized it. When it was melted and acquired a copper color, I poured 200 ml of condensed milk. Be careful not to splash. I let it boil until the sugar melted again and incorporated into the condensed milk. I mixed a tablespoon of starch (or flour) with 50 ml of cold condensed milk, with a spoon I put a few tablespoons of the hot composition and mix. Pour over the boiling condensed milk and mix until it thickens and becomes like a thinner pudding. Remove from the heat and leave to cool.

We put the whipped cream on the fire and in it the broken chocolate pieces. Stir until the chocolate melts and set aside. In 50 ml of water we soak the gelatin sheets until they are like jellies. Put them on low heat and stir until they dissolve (be careful, although I wrote it countless times not to boil) Put the dissolved gelatin over the chocolate and mix, leave to cool.

We start assembling the cake:

Put the top on a plate, pour the caramel over it and put it in the fridge so that it doesn't run. Leave it in the fridge (I took it out on the balcony because it was colder than in the fridge) for about 15 minutes. During this time we leave the chocolate at room temperature. Before removing the cake from the fridge, beat the whipped cream with the melted chocolate for 3-4 minutes.

Pour the beaten chocolate over the caramel and put it back in the fridge. On top you can make the icing from 50 gr chocolate and 30 ml milk or sprinkle almond flakes, chocolate or why not powdered with cocoa. Leave in the fridge for a few hours so you can cut it.


Powder Cream Cake with Chocolate, Truffles and Rum Dr. Oetker, 57 g

We offer cream cake powder with chocolate, truffles and rum Dr. Oetker, 57 g. Prepared with butter and cold milk, cake cream contains a sufficient amount to fill and cover a cake with a diameter of 24 cm.

Do you crave a delicious dessert made with high quality ingredients? Do you want to prepare a surprise for your child to sincerely enjoy? Dr. Oetker is coming to your aid now!

- Quick preparation with butter at room temperature and cold milk

- Delicious cream with creamy consistency, intense taste

- Record preparation time: ready in 3 minutes

- Ideal for a special dessert or even a hearty snack between meals.

- In a tall bowl pour 250 ml of cold milk from the refrigerator

- Add over the milk, the cream envelope with 2-3 tablespoons of powdered sugar and mix

- The cream thus obtained is used to fill cakes and cakes that will be kept in the refrigerator until serving.

- Store in a dry and cool place away from direct sunlight.

You just found out how easy it is to get the dessert you loved when you were a kid! Nothing is hard with Dr. Oetker!


mix 3 eggs with 5 tablespoons of oil, 5 tablespoons of milk and a teaspoon of quenched ammonia (baking powder) and then add as much flour as possible (so that the dough can be spread with the rolling pin). Bake 5 sheets on the back of the tray. Bake each sheet at 150-200 degrees until golden.

burn (caramelize) 300 gr. sugar not very hard and quench with 250 gr. boiling milk until the sugar melts. Meanwhile, rub 5 yolks, 4 tablespoons of flour and the rest of the cold milk separately (but do not form lumps - in this case you can pass the mixture through a strainer). This mixture is poured over the quenched sugar with milk and simmer until it reaches the consistency of a thick sour cream. It cools down.

Separately remove the water from a packet of butter (margarine) and when the cream is warm mix with the rubbed butter. You can add vanilla, ground walnuts, hazelnuts. The cream is cooled. Fill the sheets, and add a chocolate icing to the last sheet.

2 tablespoons water 3 tablespoons sugar. Put it to boil, when it starts to boil, put 2 tablespoons of cocoa on low heat. When it boils like a polenta, set aside and add 50 g of butter.

The caramel cream cake is a delicious homemade cake that can be prepared for Christmas.


Royal cake with walnut leaves, meringue and caramel cream

Ingredients for the cake: 250 gr flour, 2 apples, 4 tablespoons walnuts. Rating: 5 & # 8211 A review & # 8211 45 min. We invite you to watch below the video recipe Nicoleta cake with walnuts and caramel :.

In addition for the cake with walnut and caramel cream. Top with ground walnut, caramel cream with walnut pieces and simple chocolate icing. See also wonderful recipes for Mini choux with caramel! Decorate with chopped walnuts and chocolate. Fresh leaves with walnut, caramel cream and chocolate decoration. Cake with meringue and hazelnuts, caramel and chocolate & # 8211 Gina.

Blog Recipes Culinary appetite. If you do not want to use dairy for cakes, I recommend you try this cake with coconut, caramel and chocolate. Soft and fragrant top with ground nuts.

Fine and creamy caramel and whipped cream and a fine, sweet, bitter, chocolate icing on top. Grilled cake with chocolate and caramelized nuts (krantz, crant). Operetta Cake or Operetta Cake with chocolate, walnut and trio cream. For the top, beat the egg whites with sugar, gradually add the ground walnuts, flour and baking powder.

Pour the composition into a paper-lined tray.


Video: JIGZAW X MIKA - KARAMELL OFFICIAL AUDIO prod by. Eshino (January 2022).