Cocktail recipes, spirits and local bars

Chocolate and caramel cake

Chocolate and caramel cake

Melt the chocolate over low heat or on a steam bath together with the butter, then add the sugar and mix well until smooth. Set aside and leave to cool. Flavor to taste with vanilla essence and start adding the yolks, one by one, mixing well after each one. Incorporate the ground almonds, mixing lightly with a spatula, then the beaten egg whites with a pinch of salt.

We pour half of the composition in a tray (20/30 cm) lined with baking paper. We put the caramel in a bag or posh and we sprinkle it on top of the dough, from place to place, in irregular shapes. :)) Cover with the other half of the amount of dough and put in the oven over medium heat, about 30 minutes, until the surface of the cake becomes smooth. Leave to cool in the pan, then portion.

Source of inspiration Alice via Anto. Or vice versa... :)))


Cake with yogurt, white chocolate and strawberries

Thinking of a good dessert without sugar, I prepared this delicious cake with yogurt, white chocolate and strawberries.

Yogurt is a very common ingredient in desserts, used as a lighter version of cream cheese or in addition to a smaller amount of sour cream.

I made a very nice countertop, after Natalia's keto roll recipe, which I thank a lot for the recipe.

We combined the goodness of Green Velvet chocolate from Green Sugar, fresh strawberries, so the result was more than delicious. I would like to thank my friends at Green Sugar.

This time I used lemon grass, it gives the dishes a sensational aroma. I recommend you try it at least once.

This cake with yogurt, white chocolate and strawberries was our fresh and good dessert.

I hope you like these quick and easy desserts too.

Preparation time: 1 h Nr. servings: 10 Cake shape: 18 cm Complexity: medium
Ingredients Cake with yogurt, white chocolate and strawberries:
  • wheat:
  • 2 chicken eggs
  • a pinch of salt
  • 2 lg Green Sugar Powder
  • 3 lg black cocoa
  • for syrup:
  • 100 ml black coffee (sweetened if you prefer)
  • filling:
  • 500 gr Greek yogurt (at room temperature)
  • 200 ml liquid cream
  • 100 gr white chocolate Green Velvet
  • 2 lg Green Sugar Powder (if you like sweeter, supplement quantity)
  • 4 sheets of gelatin
  • 100 ml of cold water
  • 1 fir lemon grass
  • 200 gr strawberries
  • for glazing:
  • dark green Velvet chocolate
  • strawberries

How to prepare cake with yogurt, white chocolate and strawberries:

This cake with yogurt, white chocolate and strawberries is very easy to make.

First, prepare the countertop.

In a bowl, separate the egg whites from the yolks. Whisk the egg whites with a pinch of salt. When they become dense and gain consistency, add the sweetener, continuing to mix until you get a glossy meringue. Add the yolks, stirring constantly. At the end, add the sifted cocoa and mix with a spatula to keep the air in the egg whites.

Once the composition is homogenized, it is poured into a baking dish provided with baking paper. Bake in the preheated oven at 170 degrees C for 20 minutes.

After baking, remove from the oven, then leave to cool.

After tempering, the top is syruped with black coffee (or sweetened to taste).

The same form of baking is used to assemble the dessert.

Gelatin is hydrated in cold water.

In a bowl, on the fire, put the liquid cream. As it heats up, add the white chocolate, stirring constantly until it melts and homogenizes the composition. Add 2 lg sweetener and crushed lemon grass in a mortar. Mix, and at the end add hydrated and drained gelatin. Leave it on the fire for 1-2 minutes, stirring constantly to melt the gelatin, then remove the composition from the heat. Strain and add over Greek yogurt, mixing.

Wash and cut a few strawberries, place them on top of the syrupy top. Pour the yogurt mixture over the strawberries. Place a few slices of strawberry on top, then let the dessert cool until the next day.

Glaze with dark green Velvet chocolate and strawberries or as desired.

It is a fine dessert, flavored with lemon grass and sweet with white chocolate.


1. I grabbed the counter first. I beat the egg whites hard with a pinch of salt. I added the sugar and beat until it melted. I put ground walnuts, unquenched ammonia and sprinkled flour all over the surface. I incorporated it lightly, stirring from the bottom up.

2. I spread the dough in a 30x35 cm tray lined with baking paper. I put the tray in the oven and left it until the top is browned (I think 30-40 minutes). I let it cool.

3. I grated the white chocolate and melted it with six tablespoons of oil. I added the vanilla essence at the end. I spread the chocolate on the cooled countertop and let it harden. You can't add a second cream without the chocolate hardening.

4. I beat the yolks with five tablespoons of sugar. I caramelized another five tablespoons of sugar and put diced margarine. I left it until it melted. I added the yolks, I mixed continuously and at the end I added the ground walnuts. I spread the caramel cream over the hardened white chocolate and let it harden as well.

5. I grated the dark chocolate and melted it with six tablespoons of oil. At the end I put the essence of rum. I spread it over the hardened caramel cream. I let it cool. I only left her for two hours because my family couldn't wait.

The chocolate and caramel cake is absolutely delicious, but also a calorie bomb as I like to say.
The source of this recipe is the culinary blog Mariana's Recipes.


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 the 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.


Recipe Organic cake with chocolate, caramel and bionellaorganic cake recipes

Preparation:
Put all the ingredients for the counter 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


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. Let it cool.

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.


Cake with caramel cream and dark chocolate

Cake with caramel cream and dark chocolate - a cake with two layers of cream - a chocolate cream and a caramel cream, with a simple decoration of cream hazelnut, grated chocolate and a cocoa powder. The top is vanilla, slightly syrupy enough to give the texture of the cake. The cake is presented in the format of confectionery cakes. I recommend you try it, it is delicious !!

Cake with caramel cream and dark chocolate - Ingredients

Ingredient- Wheat
7 matching eggs
300 gr sugar
300 gr flour
4 lg oil
4 lg hot water
bourbon sugar vanilla
1 lgt baking powder
Caramel cream:
Milk cream (half the amount)
300 ml fresh

Bitter chocolate cream
300 gr dark chocolate
300 ml fresh
Vanilla syrup
300 ml water
200 gr sugar

Cake with caramel cream and dark chocolate - Preparation

Wheat:
Separate the yolks from the yolks. Whisk the egg whites with the sugar and vanilla sugar, alternating with hot water.
When the egg white foam is ready, add the yolks and oil, gradually stirring gently until well incorporated.
Sift flour mixed with baking powder on top and incorporate well.
Pour the composition into a 30/40 cm tray lined with baking paper, bake in a preheated oven at 180 degrees C, for 30-40 minutes depending on each oven. Remove from the pan and cool on a grill.

How to prepare caramel cream for Cake with caramel cream and dark chocolate

Preparation of milk cream
Boil the milk in a thick-bottomed pan or saucepan.
When it has warmed up well, add sugar, baking soda and salt powder.
Boil over low heat, stirring constantly. It is ready when it has dropped by about half and has the color of caramel. Allow to cool and then use. It keeps very well for about 10 days in a hermetically sealed jar in the refrigerator. To obtain caramel cream, mix the milk cream with whipped cream until a homogeneous cream is obtained.

Bitter chocolate cream for the cake with caramel cream and dark chocolate
Put the chocolate and whipped cream in a saucepan on a water bath until the chocolate melts without boiling, mix well and let it cool for 4-5 hours. Remove and mix well with the mixer at high speed until you get a fluffy and fine cream.
Syrup
Boil the sugar with water and after it has cooled, flavor it with vanilla essence.

How to assemble the cake with caramel cream and dark chocolate !!

The cooled countertop is cut in two forming two equal sheets.
Syrup the first sheet, place the chocolate cream (stop a little for decoration), place the second sheet, syrup and spread the caramel cream in a generous layer.
Make a model on top with the confectionery comb and portion the cake into equal pieces.
Decorate each portion with hazelnuts from the two creams, grated chocolate and a cocoa powder.

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Caramel and chocolate cake

Preheat the oven to 170 ° C and line a 24 X24 cm tray. Rub the soft butter well with the sugar until it becomes creamy. Add flour, baking powder and a pinch of salt. The result is a pretty hard dough. Spread it in the pan and let it bake for about 15 minutes or until you see that it has become a little golden.

Melt the butter and sugar well in a saucepan over medium heat, add the maple syrup and condensed milk. Keep on the right heat and when it starts to boil, keep it for another 5 minutes, stirring constantly, the caramel should thicken a little. Turn off the heat and let it cool a bit.
Spread the caramel on the surface of the countertop and let it cool well. Melt the chocolate in a bain-marie and spread it evenly with a knife over the entire surface of the caramel.
Allow to cool well and then cut into squares or as desired.

The top is quite dry, like a cookie. If you like, you can make the cake with a softer / fluffier top (according to your recipe). as I will do next time.


Cake with caramel cream and dark chocolate

Cake with caramel cream and dark chocolate - a cake with two layers of cream - a chocolate cream and a caramel cream, with a simple decoration of cream hazelnut, grated chocolate and a cocoa powder. The top is vanilla, slightly syrupy enough to give the texture of the cake. The cake is presented in the format of confectionery cakes. I recommend you try it, it is delicious !!

Cake with caramel cream and dark chocolate - Ingredients

Ingredient- Wheat
7 matching eggs
300 gr sugar
300 gr flour
4 lg oil
4 lg hot water
bourbon sugar vanilla
1 lgt baking powder
Caramel cream:
Milk cream (half the amount)
300 ml fresh

Bitter chocolate cream
300 gr dark chocolate
300 ml fresh
Vanilla syrup
300 ml water
200 gr sugar

Cake with caramel cream and dark chocolate - Preparation

Wheat:
Separate the yolks from the yolks. Whisk the egg whites with the sugar and vanilla sugar, alternating with hot water.
When the egg white foam is ready, add the yolks and oil, gradually stirring gently until well incorporated.
Sift flour mixed with baking powder on top and incorporate well.
Pour the composition into a 30/40 cm tray lined with baking paper, bake in the preheated oven at 180 degrees C, for 30-40 minutes depending on each oven. Remove from the pan and cool on a grill.

How to prepare caramel cream for Cake with caramel cream and dark chocolate

Preparation of milk cream
Boil the milk in a thick-bottomed pan or saucepan.
When it has warmed up well, add sugar, baking soda and salt powder.
Boil over low heat, stirring constantly. It is ready when it has dropped by about half and has the color of caramel. Allow to cool and then use. It keeps very well for about 10 days in a hermetically sealed jar in the refrigerator. To obtain caramel cream, mix the milk cream with whipped cream until a homogeneous cream is obtained.

Bitter chocolate cream for the cake with caramel cream and dark chocolate
Put the chocolate and whipped cream in a saucepan on a water bath until the chocolate melts without boiling, mix well and let it cool for 4-5 hours. Remove and mix well with the mixer at high speed until you get a fluffy and fine cream.
Syrup
Boil the sugar with water and after it has cooled, flavor it with vanilla essence.

How to assemble the cake with caramel cream and dark chocolate !!

The cooled countertop is cut in two forming two equal sheets.
Syrup the first sheet, place the chocolate cream (stop a little for decoration), place the second sheet, syrup and spread the caramel cream in a generous layer.
Make a model on top with the confectionery comb and portion the cake into equal pieces.
Decorate each portion with hazelnuts from the two creams, grated chocolate and a cocoa powder.

We are waiting for you with us on the Instagram page.
If you try our recipes and post on Instagram, you can put the hashtag #bucatareselevesele, so that we can see them too.
You can also find us on the Youtube channel - Bucataresele Vesele, where we are waiting for you to subscribe !!
Thank you!!


Ingredients "Lulu" cake with chocolate and mascarpone and caramel cream

  • 8 eggs
  • 250 grams of sugar
  • 120 grams of flour
  • 1 sachet of baking powder
  • 70 grams of semolina
  • 55 grams of cocoa
  • 150 ml. milk
  • 100 ml. vegetable oil
  • 100 grams of butter with 80% fat
  • 2 sachets of vanilla sugar
  • 1 pinch of salt

marscarpone and caramel cream:

  • 250 grams of mascarpone cheese
  • 250 grams of whipped cream
  • 400 grams (1 box) of condensed milk caramel cream(click on the recipe link)
  • 1 tablespoon vanilla extract

decor (optional):

Preparation "Lulu" cake with chocolate and mascarpone and caramel cream, video recipe

Preparation, recipe in text format (printable)

Leaf

1. Turn on the oven and set it to 175 degrees Celsius. Prepare 2 trays with baking paper (the size of the trays I used is 42 & # 21535 cm).

2. Separate the eggs, placing the yolks and egg whites in two large bowls. Add salt, vanilla sugar, 1/2 of the total amount of sugar over the yolks and mix until they increase in volume and a dense, light cream is obtained. Add the oil first, then the melted butter, but not hot, in a thin thread, like mayonnaise, while mixing slowly, until it is completely incorporated into the yolk cream.

3. Sift flour, baking powder and cocoa over the yolk cream (suddenly in the same sieve). Sprinkle the semolina on top and mix well. Add the milk and mix with the mixer on low speed.

4. Beat the egg whites until stiff, add the remaining sugar in 2-3 slices, and continue beating until the sugar is completely dissolved and a firm meringue is obtained.

5. 1/3 of the meringue is mixed vigorously with the cocoa composition, then pour everything over the remaining meringue and incorporate with movements from bottom to top, to obtain a frothy composition. After homogenization, divide the composition evenly in the 2 trays, level and bake for 12-13 minutes at 175 degrees Celsius (if you have the ventilation function in the oven, you can bake both sheets at once, if not, they will bake in turn ). After they are baked (a toothpick stuck in a countertop to come out clean) is left to cool well.

Cream

6. Lulu cake cream is as simple as it is tasty. Mascarpone cheese is homogenized with a spatula condensed milk caramel cream (click on the link for the full recipe, including in video format). Separately, beat the cream for the cream until it hardens well (be careful, the cream for the cream must be very cold, otherwise it will not beat). Add over the mixture of mascarpone and caramel cream 1/3 of the amount of cream and vanilla extract and mix with a spatula. Lightly incorporate the rest of the cream, without stirring circularly (only vertically, raising the composition from the bottom of the bowl to the surface), to obtain an aerated cream.

Assembly and serving

7. Peel off the baking paper from the two worktops and each is divided into two equal parts, cutting them with a knife perpendicular to the longer side. Choose a sheet for the base, put it on it and level 1/4 of the caramel cream, then cover it with the next sheet, press lightly with your palms and repeat until we have exhausted the 4 layers of countertop. Put the rest of the cream on top of the last sheet (it can be mounted with the posh, creating attractive shapes on the surface). Decorate with chocolate curls or grated chocolate, praline nuts, etc. I recommend keeping Lulu's cake in the fridge overnight. The next day will be fabulous, after the semolina on the countertop will absorb the moisture from the whipped cream and we will have an alternation of soft and moist countertops with a wonderfully tasty cream. Great appetite!