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Chocolate cake with raspberries

Chocolate cake with raspberries

Countertop:

I mixed the butter with the sugar, then I added the yolks one by one, until the sugar melted completely.

I added cocoa, beaten egg whites and rum and almond essence.

I incorporated flour in the rain and baking powder, and at the end the chocolate pieces.

I lined a tray with baking paper and put the composition. I put it in the oven until it baked, about 15 minutes, no more, because the top came out thin.

When the countertop cooled a bit, I cut two circles 12 cm in diameter.

Cream:

I melted the chocolate with the raspberry cream and added a little sour cream, less than the ganache cream. The taste of the cream is similar to that of fondant candies.

I used a form of cake with a detachable bottom. I first put a circle on the countertop, greased it with chocolate cream with raspberries and put the other countertop on top. I put the form in the fridge.

Glaze:

Put the cream on the fire, add the chocolate broken into small pieces and mix well.

Add a cube of butter and mix until it melts.

Cool the icing.

Pour the icing over the cake, decorate with almond flakes and decorate with a spatula.



Our Alex was going to be 3 years old, I had already made all the cake variants (with yogurt cream, mascarpone, ricotta) and I was looking forward to something special, with an intense taste, of chocolate & # 8230

The cake from 3 years old, I wanted to be completely different from the cake from 1 year old and from the trio cake with fruit from 2 years old. That's why I thought of a chocolate cake with blueberries and fresh raspberries.

Of course there is no trace of cocoa or chocolate ring. In their place I used carob (carob powder) which, in addition to not shaking the little ones, has a lot of other nutritional qualities. Nobody got caught. Both the children, but especially the adults, devoured so much that there was no slice left on the tray!

How does it turn out? It is creamy, firm and chocolatey, although it is made from simple and handy ingredients. The chocolate cream is extremely fine and rich, just as we like it, and the layer of fruit between the countertops combines perfectly with the taste of the carob cream.


Method of preparation

1. Preheat the oven to 190 & degC.

2. Beat the egg whites with the salt powder. Then add half the amount of sugar in the egg whites and mix until dissolved.

3. Mix the melted butter with the rest of the sugar and the milk.

4. Sift the flour and baking powder over the beaten butter. Add the baking soda quenched with lemon juice and mix well.

5. Lightly incorporate 2-3 lg of beaten egg whites into the composition, then we will put all the egg whites in the composition and incorporate them with a spatula.

6. Put the composition in a tray lined with baking paper (I wanted a countertop with a size of 17 cm, but as I do not have a tray with this size I put in a normal stove tray, then I cut) and put in oven 5 minutes at 200 & degC, then reduce the temperature to 190 & degC and leave for another 30 min. Check the worktop with a toothpick, if it comes out clean it means it is baked.

. Prepare the cream when assembling the cake.

1. Put the gelatin to hydrate for 10 minutes in the 40 ml of water.

2. Beat the whipping cream mixed with the 3 lbs of sugar, until it gains volume.

3. Mix the yogurt with the whipped cream.

4. Then heat the gelatin on a steam bath until the granules melt completely.

5. Incorporate the gelatin in the whipped cream with yogurt.

White chocolate decoration / cream

1. Melt the chocolate on a steam bath together with 3 lg of liquid cream and mix. Take the bowl aside and leave to cool for 5 minutes.

2. Mix 300 ml of liquid cream until it reaches volume.

3. First incorporate 2 lg of whipped cream into melted chocolate, mix with a spatula, then incorporate all the whipped cream into melted chocolate. Put a foil on the bowl and put the composition in the refrigerator for 3-4 hours.

1. Cut the cake, put a slice of top on a plate in a removable ring (greased with a little oil), syrup, then put raspberries on the edge (if you have more raspberries you can & quottapeta & quot the whole top with it) and cream in the center . Then we put the next countertop and syrup it. Put the cake in the fridge for at least 4 hours. He stayed with me longer (12 h).

2. Take the cake out of the fridge, carefully open the food ring. Beat the 100 ml of liquid cream (left over from the decoration) and wrap the cake in it.

3. Put the white chocolate cream in a bowl and decorate from the base to the top. Put in the fridge for 2 hours.


Fasting cake preparation

To prepare this cake you need:
- a round tray (with removable walls) of 20 cm
- a hand blender or a vertical one
- a tel

The first time we preheat the oven to 180 degrees.
We are preparing the countertop. Then in a bowl add the dry ingredients and mix them well, followed by vanilla and mineral water. Stir vigorously until everything becomes homogeneous. Put waxed paper on the bottom of the tray, then pour the mixture into the tray and bake for about 50 minutes or until the toothpick test passes.
After the top is baked, take it out of the oven and leave it aside for 5 minutes, then take it out of the mold and let it cool completely.

Raspberry cream

We prepare this while the countertop is baking. Put the raspberries (I used frozen) in a saucepan, add 90 ml of water, vanilla extract and sugar. When it starts to boil, mix very lightly 2-3 times, and let it boil for 2-3 minutes until the sugar dissolves. Meanwhile, mix the starch with the rest of the cold water, and then pour over the raspberries. Now with the help of the target we mix until it starts to thicken slightly. Let it cool.

Preparation of fasting chocolate cream

It is very easy to do. First melt the chocolate with coconut oil. Then peel the avocado and banana (not to be overcooked), put them in the blender jar, add the melted chocolate. Put honey, if we want, I also used honey because my chocolate was high in cocoa. I used a hand blender. Mix everything until it becomes a fairly firm and fine cream. It is ideal to leave it in the fridge for 10 minutes.

Now we can assemble the cake. Slice the top into 2. Put a layer of (cold) raspberry cream on top of the first slice, then half of the cocoa. we put the 2nd countertop, as well as the creams. I scraped the dark chocolate over it and decorated it with raspberries. Leave to cool for 2 hours, then serve. Enjoy!


Countertop preparation:
Whisk the egg whites with a pinch of salt, then gradually add the sugar and mix until the whole amount of sugar has melted.
The yolks are mixed with 3 tablespoons of mineral water, bergamot essence and added over the egg whites.
Melt the chocolate on a steam bath and add it to the egg composition.
At the end we add sifted flour, incorporating with a spatula, in circular movements from top to bottom.
Put the composition obtained in a tray lined with baking paper and put in the preheated oven at 180 degrees for 25-30 minutes.

Cream preparation:
Make a puree of 200 g raspberries, strain the seeds and mix with sugar on the fire, until it dissolves completely.
Add the agar powder and simmer for 1-2 minutes.
After it cools, mix the raspberry puree with mascarpone and liquid cream.
Add the rest of the whole raspberry in the cream and mix lightly.
Let the cream cool for an hour.

Sugar paste preparation:
Mix gelatin and water a little, put on a steam bath and when it is hot add butter and honey, mix gently until dissolved.
Put powdered sugar in a bowl, I put 350g for the beginning, add the liquid mixture, mix with a spoon lightly starting from the middle and add more sugar until it becomes like a thick paste.
When it can no longer mix, pour it on the work table on which we put powdered sugar and knead well with sugar until it becomes like a dough and no longer sticks to your hands.
Wrap in foil and leave to cool until the next day.
Before dressing the cake with sugar paste, leave it at room temperature for about 1-2 hours, then knead well with slightly wet hands.

Cake assembly and decoration:
The baked and cooled top is cut into two equal parts, then syruped with a syrup boiled in water, sugar and bergamot essence.
On a plate we place the first top, the raspberry cream and the second top.
Cover the cake in a thin layer of butter, then wrap it with sugar paste.
On top decorate with popcorn also made of sugar paste.

Let the cake with white chocolate and raspberry cream sit down after which we can serve it.


Chocolate and raspberry cake

Chocolate and raspberry cake
A delicious cake prepared with love for my son Catalin, who turned 25 last month !!
Happy Birthday my dear!! & lt3
It can be prepared very well by those who do not have much experience in preparing more complex desserts, you just need patience, good ingredients and a little attention.
Chocolate cream is the lightest cream, but also among the best chocolate creams.
Following this recipe you will get a cake of at least 2.5 kg with a total cost that you would give only 1 kg if you bought it from the confectionery.
But the satisfaction will be great, because it is made by you and you also know what ingredients you used !!
I recommend you try it on holidays, it will definitely be very appreciated !!

Ingredients-Chocolate and raspberry cake

countertop
8 eggs
8 lg sugar
5 lg flour
4 lg black cocoa
esenta de rom
Cream
600 g dark chocolate
600 ml liquid cream
400 g frozen or fresh raspberries
250 g sugar cough
Syrup
500 ml of water
sugar as sweet as you want
vanilla essence
Glaze
250 g dark chocolate
250 ml liquid cream
decoration
fresh fruit of your choice

Preparation-Cake with chocolate and raspberries

The cocoa top is prepared first, and you can find his recipe by clicking on the link- Cocoa cake top


For the syrup, boil the water with sugar and flavor it with vanilla after it has cooled.
Frozen / fresh raspberries put in a saucepan, add sugar and mix gently without crushing the fruit as much as possible.

Saute for a few minutes until the sugar melts and a consistent sauce with whole fruits is formed.

Leave to cool before use.
After we have prepared the cake top, the syrup and the raspberry sauce, we also prepare the cream.

Put the whipped cream in a saucepan and keep it on the right heat until it warms up well without boiling.
Remove from the heat and add the broken chocolate into small pieces.
Stir vigorously until the chocolate melts completely and we get a homogeneous cream.
We use it immediately to fill the cake.

Chocolate and raspberry cake-Assembly

The top is cut into three equal sheets.
In the form in which we baked the top, we place the first sheet, we syrup it as much as we want, we pour over half the amount of chocolate cream, we put half of the raspberry sauce over the chocolate cream, we place the second sheet, we syrup it, we put the rest of cream and raspberry sauce.

We finish with the third sheet, we syrup it, we wrap the form with food foil and we leave it in the fridge for a few hours or overnight.
Gently pass with a knife on the edge to detach the cake from the shape, place a plate on top and turn the cake over.
Remove the detachable cake form and glaze the cake in the chocolate icing, which we obtain very simply: heat the cream without boiling it, add the chocolate, remove from the heat and mix until completely homogenous.
Spread the icing on the cake using a knife or spatula.
Let the glaze harden and decorate according to your imagination.
To obtain beautiful slices, portion with a knife with a warm blade.


Cake with raspberry mousse and chocolate

What can I write but that it is delicious! Sweet and sour you can eat as many slices as you want & let's say 2-3 :).

The recipe is very simple, it only takes a little longer until it is ready because there are three creams, two chocolate and one raspberry.

For dark chocolate mousse:

  • 2 eggs
  • 1 tablespoon starch
  • 4 tablespoons sugar
  • 10g food jelly
  • 250ml milk
  • 200ml whipped cream
  • 100g dark chocolate
  • 300g frozen raspberries
  • 300ml whipped cream
  • 4 tablespoons sugar
  • 10g food jelly

For white chocolate mousse:

  • 2 eggs
  • 1 tablespoon starch
  • 3 tablespoons sugar
  • 10g food jelly
  • 250ml milk
  • 200ml whipped cream
  • 100g white chocolate

We start with the syrup, mix the water with the sugar and let them simmer for 1 minute. Add the rum essence and let it cool.

Continue with the egg whites, beat the foam, then add the sugar gradually and mix until it melts. Add the yolks one by one, mixing well after each one.

Then gradually add the flour mixed with cocoa and mix with a spatula lightly over your head so that the composition maintains its volume.

Bake the top for 10-15 minutes at 170gC in a round shape with a diameter of 26cm.

Remove the worktop and let it cool.

Prepare the dark chocolate mousse

Beat the whipped cream. I made the whole amount of whipped cream before then divided it into 3 for each cream.

We hydrate the gelatin in 3 tablespoons of cold milk

Mix the sugar with the starch and add the beaten eggs.

Add the milk and put the composition on low heat, stirring constantly until it thickens.

Then turn off the heat and add gelatin. Add the broken chocolate pieces and mix well with a whisk.

Allow to cool and then add the whipped cream, stirring gently.

We frame the top with the cake ring and then we syrup it. Pour the chocolate mousse and put the cake in the fridge.

We prepare the raspberry mousse

We hydrate the gelatin with 3 tablespoons of cold water.

We put the raspberries in a saucepan (I used frozen raspberries) over low heat. Let it boil for 2-3 minutes then strain it into seeds.

Add the sugar, bring to the boil, turn off the heat and add the gelatin to the hot puree and mix well.

Allow to cool and then add the whipped cream, stirring gently.

Take the cake out of the fridge and pour the raspberry mousse over the chocolate one.

Put the cake in the fridge again and prepare the white chocolate mousse.

It is prepared in the same way as the one in dark chocolate, except that we put less of a spoonful of sugar because the white chocolate is sweeter.

Pour the white chocolate mousse over the raspberry one and leave the cake in the fridge for at least 3 hours.

Then we take out the ring lightly with the help of a knife and decorate it as we like :)

I didn't decorate the cake but I think a chocolate icing works very well.

I used cream without natural cream without sugar. If you use vegetable cream with sugar then reduce the amount of sugar by one tablespoon.

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Countertop preparation:
Whisk the egg whites with a pinch of salt, then gradually add the sugar and mix until the whole amount of sugar has melted.
The yolks are mixed with 3 tablespoons of mineral water, bergamot essence and added over the egg whites.
Melt the chocolate on a steam bath and add it to the egg composition.
At the end we add sifted flour, incorporating with a spatula, in circular movements from top to bottom.
Put the composition obtained in a tray lined with baking paper and put in the preheated oven at 180 degrees for 25-30 minutes.

Cream preparation:
Make a puree of 200 g raspberries, strain the seeds and mix with sugar on the fire, until it dissolves completely.
Add the agar powder and simmer for 1-2 minutes.
After it cools, mix the raspberry puree with mascarpone and liquid cream.
Add the rest of the whole raspberry in the cream and mix lightly.
Let the cream cool for an hour.

Sugar paste preparation:
Mix gelatin and water a little, put on a steam bath and when it is hot add butter and honey, mix gently until dissolved.
Put powdered sugar in a bowl, I put 350g for the beginning, add the liquid mixture, mix with a spoon lightly starting from the middle and add more sugar until it becomes like a thick paste.
When it can no longer mix, pour it on the work table on which we put powdered sugar and knead well with sugar until it becomes like a dough and no longer sticks to your hands.
Wrap in foil and leave to cool until the next day.
Before dressing the cake with sugar paste, leave it at room temperature for about 1-2 hours, then knead well with slightly moistened hands.

Cake assembly and decoration:
The baked and cooled top is cut into two equal parts, then syruped with a syrup boiled in water, sugar and bergamot essence.
On a plate we place the first top, raspberry cream and the second top.
Cover the cake in a thin layer of butter, then wrap it with sugar paste.
On top decorate with popcorn also made of sugar paste.

Let the cake with white chocolate and raspberry cream sit down after which we can serve it.