Melt the chocolate together with the butter, over low heat. Mix to homogenize the composition. When the mixture is completely homogeneous, turn off the heat. Add the vanilla essence, ground sugar and mix again. Set the cream aside.
In another bowl, mix the flour with the walnuts, cocoa, a pinch of salt and half a teaspoon of cinnamon and mix gently.
Separate the eggs. Put the yolks in the chocolate cream. Mix again in the chocolate cream, then add the dry ingredients that you incorporate carefully. Add the cream and milk and mix after each one.
Beat the egg whites with a pinch of salt, then incorporate them into the chocolate cream with movements from the bottom up.
Preheat the oven to medium heat (180 degrees) and line the bottom of a tray (23cm in diameter) with baking paper and grease the walls with butter. Pour the composition into the pan and level. Bake the countertop for 25-30 minutes. Turn off the heat and leave it in the oven for another 5 minutes, then take out the tray on a grill to cool.
Heat 50 ml of liquid cream until almost boiling. Turn off the heat and add the broken white chocolate pieces and mix well. Let it cool completely. Mix 150 ml of liquid cream with 100 g of whipping cream, then add the cooled chocolate and mix. Add powdered sugar and mascarpone and mix, then add the peach puree and mix.
Hydrate the gelatin in 50 ml of cold water for 10 minutes, then heat it on a steam bath and mix gently until smooth. Let it cool a bit and mix it with peach cream.
After the countertop has cooled completely, cut it in half horizontally and place one of the countertops on the tray inside a ring, pour a few tablespoons of cream and spread them over the countertop then place the peach halves and pour enough cream to cover the peaches. Place the second countertop on top and pour the rest of the cream and level. Leave the cake in the fridge for 2-3 hours or overnight.
Before undoing the ring, carefully pass it around with a knife to peel off the edges.
For the chocolate icing, heat the liquid cream to close to boiling point. Turn off the heat and add the chopped dark chocolate and butter and mix well. Allow it to cool and pour over the cake, spreading the cream with a spatula and covering it completely.
Decorate according to your imagination. I used half sliced peach and some physalis fruit.
Today I tempt you with a good cake with wet cocoa tops, milk jam cream, biscuits, currant jam and chocolate icing, Daria Cake.
A real treat with currants, sour cream, biscuits and a chocolate icing, all in a delicious recipe named after one of my fine Daria cake.
Although at first glance it seems quite complicated, it is much simpler than you can imagine.
Fine, creamy and delicious, we liked it so much that we entered the list of those with repetition, cocoa top, condensed milk cream, milk jam, biscuits and chocolate icing blend perfectly into a perfectly balanced dessert slightly sweet and sour and slightly bitter due to dark chocolate.
I hope I made you feel like it and on this occasion I invite you to stay with me for the list of ingredients but also for the simple way of preparation.
For other special cakes and pies, also recipes explained step by step can be found here in the dessert section or click on the photo.
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- 4 large or 5 smaller eggs
- 200 g butter with at least 80% fat
- 125 ml milk with 3.5% fat
- 200 g caster sugar
- 60 g of good quality cocoa
- 250 g white flour type 000
- 10 g baking powder
- A pinch of salt
Ingredients for sour cream:
Creamy adjacent ingredient:
- 120 ml whipped cream
- 200 g chocolate with 70% cocoa content
- 200 g of milk jam
How to prepare for the countertop:
Preheat the oven to 170 degrees Celsius.
Wallpaper the bottom of a 24/24 cm tray with baking paper.
In a bowl, mix the flour with the baking powder and sift them.
In a saucepan put the milk, sugar, cocoa, butter and heat them on the fire, until the sugar and butter melt. Let cool completely.
Add the yolks and mix well.
Beat the egg whites with the salt powder until you get a firm consistency.
Now we also incorporate the flour in the cocoa composition. We homogenize.
In 3 slices, incorporate the cocoa composition into the egg whites and mix lightly with a silicone spatula.
Pour into the pan and bake for 38-40 minutes or until the toothpick test passes. Do not bake more because the worktop will harden too much.
Remove the top from the oven and place it on a grill to cool completely.
Preparation for milk jam cream:
The first thing we will take care of is the condensed milk that we will boil with the box for 2 hours, in a pot of water. The can must be covered during cooking. After the cooking time has elapsed, take the box out and let it cool for at least 2-3 hours, depending on how hot it is in the kitchen. Eventually after tempering, put it in the fridge for an hour. The photo shows how to do it, but you will boil 2 boxes.
Crush the biscuits so that you get a slightly coarse mixture. As you can see in the photo, I put half cocoa biscuits and half Oreo biscuits for contrast.
After cooling, cut the “belly” of the countertop and set it aside, then cut into 2 equal parts.
We put a countertop and add half of the total amount of currant jam.
Half of the milk jam cream
Distribute the biscuits evenly and lightly press them into the cream, then the other half of the cream.
Distribute the remaining currant jam from place to place.
We put the second countertop, press lightly enough to make a socket and set aside.
Preparation for chocolate icing with milk jam:
Bring the cream to the boil and when it boils, add the chocolate, leave for 2-3 minutes and mix well.
Incorporate the remaining milk jam that must be at room temperature and mix well until you get a fine and homogeneous composition.
Grease the top of the cake with chocolate icing and let it cool, mousse until the next day.
And from here I can only wish you Good luck and good appetite!
Ingredients Chocolate cake, peach cream and wet top
& # 8211 for countertop:
150 g butter
100 g dark chocolate 50% cocoa
3 large eggs
50 ml cream
50 ml milk
100 g sugar
80 g flour
50 g ground nuts
1/2 teaspoon cinnamon
20 g cocoa
1 pinch of salt
1 teaspoon vanilla essence
-for peach cream:
400 g peaches from compote + 6 halves of peaches (2 jars of compote)
10 g gelatin + 50 ml water
250 g cream cheese
60 g sugar
50g white chocolate + 50 ml liquid cream
150 ml liquid cream
100 g cream for whipped cream
100g dark chocolate
100ml liquid cream
1 teaspoon butter
For the recipe, I quote myself from the "Culinary Art" forum, where I also posted the recipe:
Ingredient and preparation:
- 4 eggs
- 4 lg of sugar
- 3 lg of flour
- 1 lg of cocoa
- vanilla essence
- a pinch of salt
- 1 sachet of vanilla sarlota from Dr. Oetker
- 300 ml of cold milk
- 1 small box of Hu La La cream
- A few pieces of pineapple
Separate the egg whites from the yolks and beat with a mixer until they froth, adding a pinch of salt, the sugar little by little and the yolks one by one. The resulting composition is divided equally into two parts. In one add two tablespoons of flour, vanilla essence and mix lightly from bottom to top with a wooden or plastic spoon. Put this composition in a small tray covered with baking paper and put in the preheated oven at 160-170 degrees for. 10-15 min.
In the other part of the composition put 1 lg of flour mixed with a tablespoon of cocoa and mix in the same way, with slow movements from bottom to top until everything is incorporated.
During this time the vanilla top will already be baked and you can bake the cocoa one. When it is baked, leave it to cool for a while and then cut circles out of them, depending on how many cakes you want to make.
The cream is prepared from an envelope of vanilla sarlota from Dr. Oetker according to the instructions on the package, the whipped cream is beaten and the pineapple is cut into small pieces.
Mix three quarters of the sarlota with 2 lg of whipped cream and chopped pineapple and the cream cake results.
Take a circle of vanilla top, grease it with cream, cover it with a cocoa top, cover it with cream and cover it with a sphere of vanilla top. Above, on the last counter, it is decorated with a word of sarlota and a pineapple trick.
On the side, whipped cream is made or they can be left simple.
Picture with some images during the preparation:
Too bad I'm further away that I would have rushed to a mouthful! But let me die if it has any importance to verify with the word.
Very good idea! Looks appetizing! Kisses, B.A.!
Pansy is taking it out now, I've been thinking about it for a long time, and I find it annoying.
Beat the egg whites with the sugar and the yolks with the oil, then mix and add the flour and baking powder. Bake in a large stove tray on baking paper. Allow to cool then cut into triangles.
Line a bowl with cling film and then with the triangles on the counter and then move on to the cream preparation.
Beat the whipped cream and mix with the yogurt and peach pieces, then with the melted gelatin, and pour over the top prepared earlier. Cover with other pieces of countertop and refrigerate until the next day
After pouring on the plate, cover the cake with sugar paste and cut a slice quickly as it rains in our mouths.
This light cake can be decorated depending on the occasion it is served, you can also prepare it with the seasonal fruits you find.
The recipe for the dome cake with peach cream was proposed by FlorentinaG on the culinary forum.
Super chocolate cake for the festive meal. A fine, soft dessert… simply wonderful!
The dessert that leaves no one indifferent! Moderately sweet, very soft, fine, moist and tasty!
-about 250 g of flour
-a teaspoon of baking powder
-a teaspoon of baking soda
-120 ml of refined sunflower oil
-50 g of cornstarch (you can replace it with flour)
-rom or cognac - to taste (optional).
From these ingredients you will get a cake with a diameter of 22 cm and a weight of 2 kg.
1. Prepare the dough: mix the sifted flour, baking powder, baking soda, caster sugar, vanilla sugar and salt in a deep bowl.
2. Add the eggs and the refined sunflower oil. Mix well with the target.
3. Dissolve the cocoa powder in boiling water. Immediately add the solution obtained in the dough. Stir until smooth.
4. Transfer the dough to the tray, lining the bottom with baking paper beforehand. Spread it evenly.
5. Bake the worktop for about 50 minutes in the preheated oven to 180 ° C. Check that it is ready by the toothpick test. To grow evenly, cover the tray with aluminum foil, pricked with a fork, for the first 25 minutes of baking.
6. Allow the countertop to cool for 15-20 minutes in the pan. Carefully separate it from the walls of the tray with a thin knife, then remove it from it and place it on the grill. Wait until it cools completely. So that it does not crumble during cutting, let it mature for 2-3 hours.
7. Cut the countertop into 3 equal parts, first removing the "hat", to use it for decoration.
8. Prepare the cream: mix the cocoa powder, cornstarch and sugar in a saucepan with a thick bottom.
9. Add the egg and a little milk. Mix very well so that it does not remain lumpy. Then add the remaining milk and mix well.
10. Boil the cream for 1 minute from the moment of the first boiling bubbles, on low heat, stirring constantly with a whisk or spatula.
11. Transfer it to a clean bowl and cover it with cling film so that it comes into direct contact with its surface. Allow to cool to room temperature.
12. Remove the butter from the fridge and let it warm to room temperature (its temperature must be equal to that of the boiled cream, so that it does not cut).
13. Beat the soft butter with the mixer on high speed for 3-4 minutes, until it becomes fluffy and whitish.
14. Gradually incorporate (in 5-6 steps) the cream boiled in butter, mixing each time until smooth.
15. Prepare the syrup: dissolve the sugar in hot water. If you want, you can add a little rum or brandy (or rum essence). Allow the syrup to cool completely.
If you wish, you can syrup the tops with tea or sweetened coffee.
16. Assemble the cake: place the first countertop on the tray, inside an adjustable ring, lined with acetate foil. Syrup it and grease it with 1/3 of the prepared cream.
17. Place the second top on the cake and press it lightly with your hands. Syrup it and grease it with 1/3 of the cream.
18.Add the last countertop. We syruped it on both sides. Then grease it with a little cream (the rest will be needed to even out the edges of the cake and for decoration).
19. Cover the cake with cling film and refrigerate for at least 4 hours to stabilize.
20. Remove the acetate foil and the ring around the cake. Even out the surface and apply a wavy ring of cream on its edge (with the help of the posh and a star nozzle), which has a decorative role and must prevent the glaze from leaking.
21.Prepare the glaze: bring the milk and butter to near boiling point, then remove from the heat. Add the broken chocolate into pieces in them and let them interact for 30-60 seconds. Stir until smooth.
22. Spread the icing on the surface of the cake. Refrigerate until it coagulates.
23. Grease the edges of the cake with the remaining cream. Then sprinkle them with the crumbs from the grinding of the "hat", which you removed from the counter before slicing.
24. Portion and serve the cake with great pleasure!
SOME IMPORTANT ASPECTS:
1. The countertop is quite damp. If you don't like syrupy desserts, you can exclude the syrup from the recipe.
2. The cake is moderately sweet. If you want, you can add more sugar to the chocolate cream.
3. If you want, you can reduce the amount of butter in the cream or replace it with whipped cream.
4.Chocolate cream is stable. Therefore, you can assemble the cake without the ring and acetate foil.
5. If you want the cream to have an even more intense chocolate taste, you can add a little chocolate in it, while it is hot.
Melt the chocolate with coffee or milk and a little salt over low heat, stirring constantly and being careful not to boil. Let it cool. We put the egg whites in a bowl and beat them together with the sugar until we have a hard foam. Add the yolks, melted chocolate, walnuts, baking powder and flour. Homogenize and pour into the tray covered with baking paper (tray with a diameter of 20 cm I used). Put in the oven heated to 180 degrees until it passes the toothpick test (30 minutes).
It is a damp countertop that no longer needs to be syruped. Let the countertop cool preferably until the next day so we can cut it easier. Divide the worktop into 3.
Cream: Put 200 ml of whipped cream in a saucepan on the heat. When it is hot, add the broken chocolate pieces and mix until it melts. Allow to cool thoroughly before mixing. When it is cold, put the mascarpone and the rest of the whipped cream and beat very well until we have a cream with a thick consistency. Take 3-4 tablespoons of cream to put on top of the cake, and divide the rest into two equal parts. We assemble the pieces of cake, and on top we put the cream aside.
Put the cake in the fridge and make the icing. Melt the chocolate together with the butter and milk and let it cool a bit. Pour over the cake, level and refrigerate. As a decoration you can use caramelized nuts (as I used), colored candies or it can be left like that.