Cake with chocolate ganache, mascarpone, raspberries and cherries
Let's start with the chocolate ganache: In a bowl with a thicker bottom, put the whipped cream and the broken chocolate in small pieces. We transfer them on the fire, we reduce the heat, we stir continuously until the chocolate is melted. Refrigerate for 3-4 hours until it hardens or even overnight. After it has hardened, take it out of the fridge, mix it until you get a frothy cream.
Countertop: Beat the yolks with the sugar, add the oil and milk. Incorporate sifted flour, baking powder and essence. Mix the egg whites with a pinch of salt, incorporate them into the yolk composition with a spatula. Wallpaper a large stove tray with baking paper, pour the composition and level it. Put the top in the hot oven, at a suitable temperature for 12 minutes. When it is ready, take it out, let it cool and cut it into two equal pieces in width.
Mascarpone cream: Put the mascarpone in a bowl with powdered sugar, grated lemon peel and mix until you get a cream.
Fruit jelly: We wash the cherries, remove the seeds, wash the raspberries lightly. In a saucepan put the raspberries, cherries and sugar. We transfer them on the fire, we let the fire be suitable, we mix. When the sugar has completely melted, dissolve the starch with 3-4 tablespoons of cold water, pour it over the fruit.
Stir continuously until it thickens like a pudding, remove from the heat. Divide the jelly evenly on the two countertop sheets, level it with a spoon. Let cool. In a tray, place the first sheet with the jelly on top, put the chocolate cream and level it. Place the second sheet over, also with the jelly up, then put the mascarpone cream and spread it lightly with a spatula. Refrigerate for 2-3 hours, then portion and decorate with cherries.
Chocolate cake with raspberries & # 8211 video recipe
Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!
A few days ago I received from Elefant.ro a package with three gifts that any culinary blogger would appreciate. A stainless steel pot, a silicone tray and a cookbook by Nigella Lawson, one of my favorites. But let's say why I received these gifts. Elefant.ro turns 5 years old and on this occasion they made a very nice surprise for me. To reward them, I thought I'd make them one too chocolate cake with raspberries, decadent, delicious and to the taste of chocolate lovers and not only.
For this chocolate cake with raspberries, I chose to make a wet, dense and chocolatey chocolate top. I thought it was much better than pandispan because it has a more pronounced taste of chocolate. The best part is that you don't have to syrup it anymore. I really advise you not to do it because you don't need it at all. For the most suitable cream, I thought ganache, an irresistible combination of chocolate and sweet cream, extremely easy to prepare and with a wonderful result.
For me, this cream represents the perfection in terms of chocolate, it is fine, dense and with a rich taste. Moreover, it does not have an impressive number of ingredients and there is no need to add sugar, the chocolate one is enough. Because the countertop is wet and dense, I chose to make 2 countertops in two trays with the same diameter. This will make it easier to handle and cut. If you do not have two trays of the same size, you can use a single tray larger than 26 cm. I advise you to freeze the countertop before slicing it to be easy to cut and especially not to break.
To assemble this chocolate cake with raspberries, I used the ring of one of the trays, but it can be assembled without it. According to your preference, you can replace raspberries with your favorite fruits. However, I recommend using sour fruits. At the end I put the cake in a tray for transport and I put it in the green box to reach Elefant.ro, as a thank you for the gifts received. I sincerely hope you like this chocolate cake with raspberries and try it as soon as possible.
Today we present you a delicious dessert, chocolate mousse with mascarpone from Delaco.
Start the preparation by melting the chocolate in a bain-marie. Separately, put on the fire the milk with 100g of sugar and cocoa powder. When the sugar has melted, add the melted chocolate and let the mixture cool, but not completely.
When the mixture has cooled, add the mascarpone cheese and mix until you get a homogeneous cream.
For a more elegant look, mount the dessert in glasses of different shapes. Wallpaper the bottom of each glass with three or four broken biscuits in the right pieces and then add the cream obtained. Garnish with the strawberry pieces and leave the dessert in the fridge for about 1 hour.
Serve the chocolate mousse with mascarpone after sitting in the fridge with fresh fruit.
PREPARATION Chocolate cake with surprise interior by Simona Callas
- Countertop preparation: instructions can be found at Chocolate and caramel cake
- Preparation of white chocolate cream: the cream is heated and poured over the broken chocolate. www.simonacallas.com Leave for 2 minutes, then mix until all the chocolate has melted and a homogeneous mixture is obtained. Refrigerate until cool, then mix for 1-2 minutes on full speed. A fine, velvety cream is obtained.
- Prepare pink chocolate cream: just like the white chocolate cream, and at the end the cherry jelly is incorporated (also at high speed, it is mixed only until it is homogenized, no more).
- Baking the dark chocolate icing: the cream is heated, the sugar is added and it is poured over the chocolate broken into pieces. www.simonacallas.com Leave for 2 minutes, then mix (with a pear-shaped wire) until smooth. Allow to cool to room temperature. The icing should have the consistency of a cream when used to decorate the cake. If it happens to harden, put it in the microwave for 2-3 seconds and homogenize with the aim.
Cake with chocolate ganache, mascarpone, raspberries and cherries - Recipes
MAGURA CAKE WITH WHITE TOP AND CHOCOLATE CREAM
He leaves my mouth watering again
I invite you to something classic:
The cake curdled.
INGREDIENTS for the countertop
- 8 eggs
- 200 g of sugar
- 180 g flour
- 1 sachet of baking powder
- 40 ml oil
- 30 ml water
- 1 salt powder (for egg whites)
- 250 ml whipped cream
- 250 g chocolate (I used 100 g dark chocolate and 150 g milk chocolate)
WORK PLAN magura cake
I like the magura cake from the trade, I admit. And the junior kept trying the various assortments. That's why I thought it would be something to try a homemade magura version, of course the chocolate cream version, because we are big chocolate lovers. We were delighted with the result and, why not (?), Maybe the next recipe will be magura with sour cream.
For this cake we will prepare the cream for the first time. That is, heat the whipped cream on the fire (without boiling), then add the broken chocolate in smaller pieces and mix quickly until the chocolate is completely melted.
Then leave in the fridge (preferably overnight). If you can't leave the cream in the fridge for so long, leave it for at least a few hours, at least 4. Then when the cream is hardened, mix it a little enough to get the consistency of the cream.
For the top, separate the egg whites from the yolks.
Rub the yolks with the oil. Beat the egg whites with a pinch of salt, then pour the water, little by little. Towards the end, sprinkle the sugar and mix until the egg white foam remains on the wire.
Add the yolks over the egg whites and incorporate with a silicone spatula.
Sprinkle flour mixed with baking powder. Homogenize with a silicone paddle. I also used this fluffy countertop for the fluffy cake with blackberries and nutella cream
We pour the composition in a wallpaper form with baking paper (30 & # 21525 cm)
Leave in the oven at 180 degrees for about 25 minutes, until it passes the toothpick test.
Let the countertop cool, then remove it from the baking paper and cut the cooled countertop in half.
Add the cream between the countertop halves, then portion the cake into rectangular pieces.
For the icing, melt the milk chocolate in the heated cream until the chocolate has completely dissolved, then glaze each piece of cake separately. For the sides of the cake, I used the silicone brush.
Good appetite for magura cake with white top and chocolate cream!
Chocolate cream cake and mascarpone
- 300 g flour
- 150 g powdered sugar
- 50 g cocoa
- 1 baking powder
- 1/2 teaspoon baking soda
- 400 g yogurt
- 3 eggs
- 100 ml oil
- esenta de rom
- For the cream:
- 300 g dark chocolate
- 300 ml cream for whipped cream / liquid whipped cream
- 200 g mascarpone
- 2 tablespoons powdered sugar
- esenta de rom
INGREDIENTS Elegant cake with chocolate and cherries
►For dark chocolate cream
►For white chocolate cream with cherries
►For assembly and decoration:
- 500 g frozen cherries
- 450 g dark chocolate
- 150 g whipped cream
- 1 tablespoon sugar
- about 750 g fondant
- bamboo sticks, dessert cardboard
- natural flowers, lace