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Walnut and chocolate cake

Walnut and chocolate cake


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WHEAT: Separate the eggs, beat the egg whites with the 2 tablespoons of water. Then add sugar, egg yolks, oil, flour. Pour the composition into a round tray and bake over medium heat until it passes the toothpick test.

Cream: Beat, prepare the 2 packets of cream and finely chop the walnut kernels.

SYRUP: Burn half a cup of sugar, then add hot water and essence, keep it on the fire until the sugar dissolves completely.

Cut the top into 3 or 4 slices, depending on how much it has grown. Place the first layer on a plate, syrup, then add the cream and walnut kernels. So on until the last layer. Towards the end, melt the chocolate, mix with the oil and milk and then glaze the cake. Good appetite!



Chocolate cake, caramelized nuts and coffee mousse

The winter holidays are knocking at the door, but until then, this weekend, there are some important events to celebrate. And for these events I chose a cake with chocolate, caramelized nuts and coffee mousse, a rich cake full of flavor and with an exceptional taste. It is a perfect cake for those who will have a busy weekend and who need a lot of energy & # 8211 precisely because it has plenty of coffee and chocolate.
The combination of chocolate, coffee and caramelized nuts is one of my favorites but I haven't put it into practice very often. Now it's his turn and I can say that something spectacularly good came out.

countertop
cake and raspberry mousse cake recipe

Caramelized nuts
100 gr nuts
100 gr sugar

Chocolate cream
150 gr dark chocolate
120 gr sour cream
100 gr caramelized nuts
1 tablespoon brandy
1 teaspoon vanilla essence

Coffee mousse
150 ml of hard coffee
50 gr dark chocolate
3 tablespoons sugar
250 ml whipped cream
1 tablespoon powdered sugar
1 teaspoon macaroons
5 gr gelatin

Chocolate glaze
100 gr dark chocolate
100 ml of milk
1 tablespoon sugar
3 gr gelatin

Preparation time: 2 hours Baking time: 30 min. No servings: 10-12

Recipe for Countertops you can find it on the cake with raspberry mousse and dark chocolate. Bake the top according to the recipe and leave it on a grill to cool.

Caramelized nuts. Caramelize the sugar in a pot with a thick bottom. When it has a golden color, add the walnuts and cover them well with caramelized sugar. We turn them over on a chopping board and leave them to cool. We break larger pieces and put them in a blender and then chop them, but not very finely.

Dark chocolate cream. Put the cream on the fire and bring it to the boil. Turn off the heat and add the chocolate. Mix well until the chocolate is completely melted. At the end we add the brandy and vanilla essence then we homogenize. Let the cream cool.

When the cream is cold, but still liquid, add the caramelized walnuts and mix well. We put the top back in the tray in which we baked it and on top we pour the chocolate cream. We put it in the fridge.

Coffee mousse. Put the coffee, sugar and chocolate in a pot on the fire. Bring to the boil then turn off the heat. We hydrate the gelatin in 3 tablespoons of cold water and after five minutes we add it in chocolate cream and coffee and mix well. We also add amaretto essence. We give cold cream.

Cream the whipped cream well with the powdered sugar. When the coffee cream is cold & # 8211 and it looks like a thicker cream & # 8211 we add the whipped cream with light movements from the bottom up.
We put the countertop from the refrigerator in a tray with removable walls and 1-2 cm bigger than the one in which we baked it. Pour the coffee mousse over the chocolate cream and push it lightly on the sides as well. Cover the cake with cling film and let it cool for 4-5 hours.

Glaze. Put hydrated gelatin in 30 ml of cold milk. We put the rest of the milk on the fire and when it is hot we add the chocolate. Turn off the heat, add the sugar and mix. After 5 minutes we can add gelatin and mix well. Let the icing cool until it looks like a slightly liquid cream.

Take the cake out of the fridge and carefully lift the removable walls of the tray. We put the cake on a grill and start pouring the icing over it. Using a spoon, push the icing towards the edge so that it covers the sides. We can repeat the process every half hour until the cake is well enough glazed. Let the cake cool to harden the icing and then we can portion it according to preference.
Enjoy!


Decorations:
Roast the walnuts in the oven for 10 minutes, leave to cool.
Melt the white chocolate on a steam bath and leave to cool for a few minutes, but not to harden, and pour into a saucepan. It forms on a baking paper hearts, letters and any other decorations you want. Refrigerate until used.
Walnut kernels are served with white chocolate and colored sugar.


Countertop:
Whisk the egg whites with the sugar and a pinch of salt. Gradually add the egg yolks, baking powder, walnuts and flour, mixing well. A slightly soft composition is obtained, which is poured into a round pan, on a baking sheet, and put in the oven, on low heat, for about 35 minutes. Leave to cool.

Syrup:
For the syrup, boil the water with the wine and sugar, and when bubbles begin to form, wash the washed and sliced ​​fruit. Hold the fruit until soft, then remove and set aside on a plate. Boil the syrup for about 10 minutes (until slightly reduced). Remove from the heat and leave to cool.

Chocolate cream with ness:
Mix the yolks with the sugar and flour, slowly pour in the warm milk, mix well and put the pan back on the heat. Boil until thickened. After removing from the heat, add the butter, milk chocolate and ness and mix well. Leave to cool. Then add 3 tablespoons of liquid cream and mix for another minute with the mixer.

Assembly and decoration:
Cut the cake into two sheets, syrup, fill with cream.
Beat the liquid cream until it becomes creamy and thick, decorate the cake so that it looks like a basket.
For the white ganache cream: put the liquid cream in a saucepan over low heat, heat it enough to fry our fingers, taking care not to boil it. Remove from the heat, add the broken white chocolate in pieces, mix well and leave to cool for about 10 minutes on the table, then 10 minutes in the refrigerator. Now beat with the mixer as we usually do with cream. The roses on the cake are made with this cream.
Decorate with glazed walnuts and chocolate decorations.
Leave to cool until serving.


Cake with nuts and coffee

Are you looking for a spectacular cake for Christmas or New Year's Eve? Do you want to be a celebrity on holidays or birthdays? Let everyone praise you and make you really feel? Let everyone ask you the recipe and see your cake posed by everyone? Then, you can stop your search, you found the right cake. Cake with nuts and coffee is, and I say it with great pride, one of the best cakes I've ever made. Ever. In 10 years of blogging and hundreds of cake recipes tried.

Every time I make a recipe with nuts, I remember my childhood and the bag of nuts that sat on the balcony every fall. When I needed a walnut kernel for recipes, Grandma Sia spread an old cloth on the table, special for something like that. He brought 2-3 wooden bottoms and chocolates and shouted at us. In the middle of the table sat a vailing (ie a large basin, used only in the kitchen) in which I put the core. Then the sit-down started and, together with my brother, I talked, listened to Christmas music (Hrusca, in this case) and broke nuts. Ioi ioi, what dear memories!

Cake with nuts and coffee, although it looks spectacular, it is an easy cake to prepare!

Walnut and coffee cake is a very fragrant, syrupy cake. It has a fine and delicious cream, which is prepared cold and there are no chances to cut it.

Everything you need to know about the recipe for Cake with nuts and coffee

• bakes in a shape of 20 cm in diameter. If you have a cake shape of 25-30 cm, you have to make a recipe and a half.
• you can make 2 or 3 layers of countertop, depending on your preferences.
• My recommendation is to bake the countertops on each individual as much as possible rather than baking a single countertop that you can then cut into slices. Thus, the slices grow evenly and the cake will come out taller.
• if you bake each sheet individually, I recommend that you weigh the amount of dough in each tray, for uniform sheets.
• you can use walnuts, pecans, hazelnuts, pistachios, midgale or a mix of all
• If you also have children invited to dinner, replace the ness with one without caffeine.

Ingredients for a Cake with nuts and coffee (22-22 cm, 10-15 servings)

Ingredients for the top Cake with nuts and coffee

  • 6 eggs husband
  • 300g old
  • 100ml oil
  • 200ml milk
  • 300g flour
  • 300g ground walnuts
  • the core from a vanilla pod
  • the vial free of rum
  • a sachet of baking powder

Ingredients for syrup Cake with nuts and coffee

  • 500 ml of water
  • 200g old
  • 2 sachets of rum-flavored cappuccino
  • 2 teaspoons ness
  • the vial free of rum

Ingredients for icing Cake with nuts and coffee

Ingredients for cream Cake with nuts and coffee

  • 500g mascarpone
  • 2 tablespoons Nutella (30g)
  • 100g vanilla powdered sugar
  • a spoonful of ness granules

CAKE WITH WALNUTS AND COFFEE & # 8211 TABLE PREPARATION. In a large bowl put eggs, sugar, oil, vanilla and rum. Mix with the mixer at high speed, 10 minutes or until the eggs double in volume. Add the milk, mix. We put the flour, sifted together with the baking powder. At the end, add the walnuts and mix well with a spatula. Pour the composition into a 20-22cm diameter tray, greased with butter and lined with flour or butter and baking paper. Bake the top in 35-40 minutes, in the oven heated to 180 ° C. It's ready when it passes the toothpick test. Let the countertop cool a little in the pan. We turn it over on a kitchen grill and let it cool completely. Level it with a serrated knife and cut it into 2 or 3 sheets, according to preference. I chose to cut it into 2 sheets.

CAKE WITH WALNUTS AND COFFEE & # 8211 CREAM PREPARATION. We mix all the ingredients with the mixer at high speed, until we have a cream in which the sugar or ness granules are not felt. Let the cream cool until use.

SYRUP PREPARATION. Put the sugar in a saucepan until it caramelizes, respectively it has a golden color. We put water. Don't worry if all the sugar hardens, then it will melt. Let it simmer until all the sugar is melted and we have a golden syrup. Add rum, ness and cappuccino. Let it boil, stirring often. Allow the syrup to cool completely before use.

CAKE WITH WALNUTS AND COFFEE & # 8211 HOW TO ASSEMBLE THE CAKE

We wash the tray in which we baked the cake, we wipe it very well, we cover it with food foil. Thus, the cake will be very easy to remove at the end. Place the first sheet on the counter, syrup it with half the syrup. We put ¾ from the coffee cream. I was leveling very well. We put the second sheet of countertop, we syrup. Leave the cake in the fridge for 3-4 hours before decorating it.

Grease the whole cake with cream left aside (1/4 of the total amount). We use a spatula to make a uniform, very thin layer. This is what a semi-naked cake looks like. Pour the icing over it and let it drip over the edges of the cake. We decorate according to preferences. I chose to decorate with walnut miex, chocolate flakes and macarons. I bought them from Lidl, but you can very well prepare them at home. Find it here MACARON RECIPE.

Walnut and coffee cake is an excellent recipe, which I wholeheartedly recommend, not only for Christmas, but in general for festive meals. Or for the days when you simply want an exceptional dessert! May you be the best!


Walnut And Chocolate Cake

Ingredient:
● 6 eggs
● 6 tablespoons sugar
● 4 tablespoons ground walnuts
● 3 tablespoons wheat flour
● 1 sachet of vanilla sugar
● 1 sachet of baking powder
● 1 tablespoon apple cider vinegar
● 1 tablespoon cocoa
● 100 g margarine
● Ingredients for the cream:
● 4 eggs
● 1 l of sweet milk
● 12 tablespoons sugar
● 100 gr chocolate
● 200 gr of wheat flour
● 1 rum essence
● 200 g margarine
● 2 tablespoons cocoa
● Ingredients for syrup and garnish:
● 4 tablespoons ground walnuts
● 100 ml syrup from plum compote
● 2-3 plums of compote

Separate the egg whites from the yolks and mix only the egg whites with the sugar and vanilla sugar. Mix until a very dense paste is obtained, then add the yolks, ground walnuts, cocoa, wheat flour, baking powder with vinegar and melted margarine. in a bain marie, mix well and pour the composition into a tray in which wax paper is placed.

Put the tray in the preheated oven and bake the top on the right heat.

When the toothpick enters the countertop and comes out clean, it means that the countertop is baked.

Remove and allow to cool to room temperature.

How to prepare the cream:
Put eggs in a bowl and mix.
In a bowl, mix the flour with the cocoa, mix well, add 200 ml of sweet milk, boiled and cooled to room temperature, and mix until a paste is obtained.
In a pot, pour the rest of the milk, sugar, beaten eggs, the composition obtained from flour, milk and cocoa, melted chocolate in a bain marie and boil everything at the right heat, stirring constantly, until a very thick cream is obtained.

When the bubbles are thrown over the composition, turn off the heat, add the margarine and mix until incorporated.

When the top has cooled, cut it into three sheets horizontally, put a sheet on the plate, syrup with four tablespoons of plum compote syrup and pour about 30% of the cream.

Add another sheet, syrup and add 30% of the cream. Put the last sheet, syrup, pour the rest of the composition over the cake and spread everywhere.

You can use a serrated knife to come out nicely decorated.

Then sprinkle with ground walnuts and garnish with slices of plum compote. Have fun, dear ones!


Walnut cake



Because I had enough walnuts, I thought of making a cake. I have the countertop recipe from my neighbor, the cream is & # 8222 invented & # 8221 by me, the one in the recipe was with butter and I wanted it with whipped cream so I made small changes & # 8230

Wheat:
4 eggs
1 cup sugar (250 gr)
10 tablespoons water
160 gr ground walnuts
140 gr flour
20 gr cocoa
1 baking powder

Rub the yolks with the sugar and add every 4 minutes a tablespoon of water, stirring constantly until you get a cream.

Separately mix flour, ground walnuts, cocoa, baking powder and put little by little in the yolk mixture. Then add the beaten egg whites without sugar.



Pour the composition into a cake tin (26 cm) and bake in the preheated oven for 25 minutes. For more safety, do the toothpick test.

200 gr ground walnuts
100 ml of milk
1 tablespoon sugar
400 ml fresh
10 gr gelatin (I only put 8 gr, the cream didn't come out so hard)

Put the milk on the fire with the sugar, separately dissolve the gelatin in a little cold water. Add to the hot milk then add the walnuts. Allow to cool and mix with 400 ml whipped cream.



Cut the top in half, syrup with rum essence and fill with cream.

Leave it to cool for a few hours and then garnish with chocolate and nuts. I melted 100 g of chocolate and poured it on top and greased it with honey on the edges and then I put ground walnuts.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Decorations:
Roast the walnuts in the oven for 10 minutes, leave to cool.
Melt the white chocolate on a steam bath and leave to cool for a few minutes, but not to harden, and pour into a saucepan. It forms on a baking paper hearts, letters and any other decorations you want. Refrigerate until used.
Walnut kernels are served with white chocolate and colored sugar.


Countertop:
Whisk the egg whites with the sugar and a pinch of salt. Gradually add the egg yolks, baking powder, walnuts and flour, mixing well. A slightly soft composition is obtained, which is poured into a round pan, on a baking sheet, and put in the oven, on low heat, for about 35 minutes. Leave to cool.

Syrup:
For the syrup, boil the water with the wine and sugar, and when bubbles begin to form, wash the washed and sliced ​​fruit. Hold the fruit until soft, then remove and set aside on a plate. Boil the syrup for about 10 minutes (until slightly reduced). Remove from the heat and leave to cool.

Chocolate cream with ness:
Mix the yolks with the sugar and flour, slowly pour in the warm milk, mix well and put the pan back on the heat. Boil until thickened. After removing from the heat, add the butter, milk chocolate and ness and mix well. Leave to cool. Then add 3 tablespoons of liquid cream and mix for another minute with the mixer.

Assembly and decoration:
Cut the cake into two sheets, syrup, fill with cream.
Beat the liquid cream until it becomes creamy and thick, decorate the cake so that it looks like a basket.
For the white ganache cream: put the liquid cream in a saucepan over low heat, heat it enough to fry our fingers, being careful not to boil it. Remove from the heat, add the broken white chocolate in pieces, mix well and leave to cool for about 10 minutes on the table, then 10 minutes in the refrigerator. Now beat with the mixer as we usually do with cream. The roses on the cake are made with this cream.
Decorate with glazed walnuts and chocolate decorations.
Leave to cool until serving.


Decorations:
Roast the walnuts in the oven for 10 minutes, leave to cool.
Melt the white chocolate on a steam bath and leave to cool for a few minutes, but not to harden, and pour into a saucepan. It forms on a baking paper hearts, letters and any other decorations you want. Refrigerate until used.
Walnut kernels are served with white chocolate and colored sugar.


Countertop:
Whisk the egg whites with the sugar and a pinch of salt. Gradually add the egg yolks, baking powder, walnuts and flour, mixing well. A slightly soft composition is obtained, which is poured into a round pan, on a baking sheet, and put in the oven, on low heat, for about 35 minutes. Leave to cool.

Syrup:
For the syrup, boil the water with the wine and sugar, and when bubbles begin to form, wash the washed and sliced ​​fruit. Hold the fruit until soft, then remove and set aside on a plate. Boil the syrup for about 10 minutes (until slightly reduced). Remove from the heat and leave to cool.

Chocolate cream with ness:
Mix the yolks with the sugar and flour, slowly pour in the warm milk, mix well and put the pan back on the heat. Boil until thickened. After removing from the heat, add the butter, milk chocolate and ness and mix well. Leave to cool. Then add 3 tablespoons of liquid cream and mix for another minute with the mixer.

Assembly and decoration:
Cut the cake into two sheets, syrup, fill with cream.
Beat the liquid cream until it becomes creamy and thick, decorate the cake so that it looks like a basket.
For the white ganache cream: put the liquid cream in a saucepan over low heat, heat it enough to fry our fingers, being careful not to boil it. Remove from the heat, add the broken white chocolate in pieces, mix well and leave to cool for about 10 minutes on the table, then 10 minutes in the refrigerator. Now beat with the mixer as we usually do with cream. The roses on the cake are made with this cream.
Decorate with glazed walnuts and chocolate decorations.
Leave to cool until serving.


Simple, healthy and tasty recipes

ingredients
Wheat: 8 eggs,
8 tablespoons sugar,
8 tablespoons flour,
2 tablespoons cocoa,
the spoon free of rum,
1 sachet of baking powder,
100 gr ground walnuts not very fine
a pinch of salt
Beat the egg whites with a pinch of salt.
Add the sugar


Then the yolks, rum, flour, cocoa, baking powder and beat very well. Add the walnuts then put the composition in a round pan and put in the oven over medium heat. Let it cool, then cut it
Chocolate cream
2 dark or milk chocolates
500 ml liquid cream
Put the broken chocolate in pieces in a bowl with 100-150 ml liquid whipped cream and microwave until the whipped cream is well heated, then remove and mix well until the chocolate melts. Beat the rest of the whipped cream with the mixer and when it is ready a little of the melted and cooled chocolate but we don't mix it with the mixer but with a spoon or tel. After I cut the top into 2 slices, I put a slice on a plate and we syrup then we put some of the cream, pudding, syrup, cream and again the syrupy top and a little cream to level the cake well. Decorate the edges with walnuts, chocolate icing, cherries and what else do you want to add as you like :)
Syrup
water, sugar, rum essence all to taste


Ingredients Simple chocolate and walnut cake by Simona Callas

For the countertop

  • 4 eggs
  • 8 tablespoons sugar
  • 4 tablespoons flour www.simonacallas.com
  • 2 tablespoons cocoa
  • a pinch of salt
  • 1 teaspoon vanilla essence

Chocolate ganache cream

  • 200 g dark chocolate
  • 200 g whipped cream + 1 tablespoon powdered sugar
  • 200 whipped cream and sweetened www.simonacallas.com
  • 1 teaspoon rum essence
  • 800 ml rum syrup ( prepared like here )
  • 200 g ripe walnuts, chopped www.simonacallas.com
  • chocolate eggs for decoration (or other decorations, as desired)


Walnut and chocolate cake - Recipes

As I already boasted on the blog's Facebook page, yesterday was my mother's name day. Obviously cake was required and I really wanted something with chocolate and fruit. And so the cake with chocolate cream and pineapple turned out.

6 eggs
6 tablespoons sugar
12 tablespoons flour
1 large pineapple

for dark chocolate cream:

300 ml dark chocolate
300 ml whipped cream
100 gr butter
1 sachet of gelatin
1 teaspoon esenta rom

for white chocolate cream:

100 ml white chocolate
80 ml whipped cream
80 ml butter
1 teaspoon vanilla essence

200 ml sour cream for whipped cream
50 gr coconut flakes


For the countertop I divided all the ingredients in two and I prepared two thin countertops that I baked separately. Whisk the egg whites and then add the sugar. Mix until you get a strong and glossy meringue. Add the yolks.

Homogenize the composition.

Add flour and mix until you get a homogeneous dough.

Wallpaper the cake form with detachable edges with baking paper, spread the dough and level it with a spatula. (diameter of the mold 28 cm)

Cut the pineapple into small cubes and sprinkle it evenly over the dough.

Bake until lightly browned on the edges. Let both countertops set aside to cool.

Place the first top on a plate and place the adjustable cake ring around it.

We prepare dark chocolate cream. Heat the whipping cream but without bringing it to the boil. Add chocolate and rum and mix so as to obtain a fine cream.

Add the butter and mix. Normally there is no need for gelatin, the cream will harden without problems, I preferred to put it because I really like the fine texture that the cream gets. To prepare the gelatin, follow the instructions on the package and then mix it in the cream so that it is evenly distributed.

Pour half of the chocolate cream over the counter and put it in the fridge to harden on top. I put it in the freezer for 2 minutes and it hardened immediately.

We prepare white chocolate cream. Heat the whipping cream without bringing it to the boil and then add the chocolate and vanilla and mix until you get a fine cream. Incorporate the butter.

Pour the white chocolate cream over the dark chocolate cream and put it back in the fridge to harden a little.


Pour the remaining cream on top, cool quickly again and place the second top with the pineapple side down.

Put the creams in the fridge to harden and then carefully remove the ring around the cake.

Beat the whipped cream until it hardens and coat the cake with whipped cream. Sprinkle the rooster on the entire surface.

Decorate with a spirit.

We cut slices with a very sharp knife that we will wipe before each slice.



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