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Black dessert with walnuts and chocolate

Black dessert with walnuts and chocolate


"Romanian recipe"
Spongy and very delicious, this black woman with a fluffy top takes me out of any mess :)

  • 6 eggs
  • 300 g Union margarine
  • 300 g sugar
  • 300 g flour
  • 25 g cocoa
  • 1 sachet of baking powder
  • esenta de rom
  • 200 g chocolate +2 tablespoons milk
  • nut

Servings: 30

Preparation time: less than 90 minutes

RECIPE PREPARATION Black dessert with walnuts and chocolate:

Mix the butter with the sugar. Add the yolks, cocoa and essence and continue to mix until well incorporated.

Add the beaten egg whites and mix lightly with a wooden spoon. Gradually add the flour mixed with baking powder and mix gently.

Pour the composition into a tray lined with baking paper and put in the preheated oven at 200 degrees C, for 30 minutes or until it passes the toothpick test. In the first 15-20 minutes we do not open the oven door so as not to leave the cake.

In a saucepan put the chocolate and milk and let them simmer, stirring constantly until it melts. Pour it over the blackberry and sprinkle with chopped walnuts.


Tips sites

1

I used a large tray with dimensions of 30/25 cm.

2

It can be left without chocolate icing, it is fluffy and delicious anyway.


Blackberry dessert with walnut and chocolate - Recipes

Fasting blackberry with walnut and chocolate icing

When I was a child and I went to my grandmother's pies with cheese and dill and glazed blackberry were indispensable. With this he always waited for his grandchildren and we swallowed the goodies breathlessly.

I also prepared a fluffy blackberry, similar to the one we ate then, but I veganized it. Grandma always put colorful candies on top of the icing. I chose to put some chopped walnuts and I can say that a really good cake came out.

Ingredients and preparation for fasting blackberry with walnut and chocolate icing:

I baked the blackberry in a 24 & # 21524 cm square tray.

  • 300 gr of flour
  • 160 g of brown sugar
  • 150 g of ground walnuts
  • 40 gr of cocoa or carob
  • 1 pinch of salt
  • 7 gr of baking powder
  • 100 ml of coconut oil or sunflower
  • 300 ml of vegetable milk or water
  • 2 tablespoons lemon juice
  • Vanilla

For vegan / fasting glaze:

  • 50 ml of water
  • 2 tablespoons carob / cocoa
  • 100 gr of vegan dark chocolate
  • 3 lines of coconut oil
  • 2 tablespoons maple syrup or honey
  • A few ground nuts for topping

The steps are extremely simple. I mixed the dry ingredients in a bowl. So flour, sugar, nuts, cocoa, salt and baking powder. On top I poured the oil, milk, lemon juice and vanilla. With the help of a wire I homogenized the composition and poured it into a tray lined with a little oil and flour.

I baked the blackberry for about 35-40 minutes in the preheated oven at 180 degrees Celsius. To make sure the blackberry is ripe, prick it with a toothpick. It must come out clean.

I left the blackberry to cool and in the meantime I made the icing. I put water and carob in a saucepan. I mixed them well, then I added the broken chocolate, the coconut oil, the maple syrup. I waited for the chocolate to melt and the mixture to start boiling. I put out the fire and let the icing cool.

I cut the blackberry, poured the icing over it and decorated it with pieces of walnuts.


Blackberry with apples, dark chocolate and walnuts

Blackberry with apples, dark chocolate and walnuts from: ionatane apples, flour, caster sugar, ground walnuts, water, vegetable oil, black cocoa, dark chocolate, apple jam, baking soda, vanilla sugar, cinnamon, brown sugar, lemon juice, salt.

Ingredient:

  • 3 apple ionatane
  • 200 g flour
  • 100 g caster sugar
  • 100 g ground walnuts
  • 200 ml of water
  • 50 ml vegetable oil
  • 1 tablespoon black cocoa
  • 70 g dark chocolate
  • 3 tablespoons apple jam
  • 1 teaspoon baking soda
  • 2 sachets of vanilla sugar
  • cinnamon
  • Brown sugar
  • lemon juice
  • salt

Method of preparation:

Mix the sifted flour in a bowl with the cocoa, walnut, sugar, vanilla, baking soda and salt. Pour the water, oil and apple jam, and after they have incorporated, add the melted chocolate to the bain-marie. Mix.

Pour the dough into the tray lined with baking paper. Peel an apple, grate it and cut it in half. Sprinkle with lemon juice and brown sugar and cinnamon.

Place the apple halves on top of the blackberry mixture and place the cake in the preheated oven for 30-35 minutes or until the toothpick test passes.


Meringues with walnuts and chocolate cream

I don't want to praise this cake, try it and you will agree with me, it has a taste. Tags: caramel cake, walnut cake, chocolate cake, dessert. Simple dishes, easy to prepare, classic and wonderful at the same time. Chocolate pudding with pecans. It has a dense chocolate top, peanut butter cream, caramel. The two countertops are perfectly combined with a fine cocoa cream and icing with two types of chocolate. Sift the sugar and cocoa powder, stirring slowly until it begins to set. Fluffy blackberry with icing and nuts, the best recipe.

Blog Recipes Culinary appetite. Cake with egg whites. How to prepare chocolate cake with nuts: Rub the yolks with a pinch of salt and add sugar. I will definitely repeat it, but next time I will just put a spoonful of cocoa, it seemed too much, and nuts, I think they fit very well with chocolate. The sweet, crunchy meringue and the slightly bitter chocolate cream form an incredible couple. Cream for cakes and pies.

I used boiled caramel cream with milk for a cake with egg whites and walnuts. See here how to make boiled milk chocolate cream. Beat the egg whites with the sugar and add the coconut.

The new gratinated potatoes are very.


Blackberry with rum and walnut! A simple and very tasty recipe!

Learn to prepare a new version of the famous black woman. Add walnuts and rum.

Ingredient:

70 gr flour,
40 gr cocoa,
80 gr sugar,
5 gr baking powder,
6 eggs,
150 gr dark chocolate,
50 g butter (85%),
10 peanuts,
2 tablespoons liquid cream,
20 ml oil,
4 ml rum free,
30 gr ground walnuts,
salt.


Method of preparation:

First of all, mix the cocoa with the flour and baking powder. Then, we put them aside and take care of the rest of the ingredients.

The eggs are separated as follows: the egg whites are beaten with a little salt, and the yolks are beaten with sugar, oil and rum essence. When the mixture changes its texture and color, becoming light yellow, add the ground walnuts and continue to mix for a few seconds.

Then add, in the rain, flour mixed with cocoa, gradually, without forming lumps. The obtained composition resembles a soft chocolate cream.

Over this dough add the beaten egg whites and mix with a spatula, from bottom to top.

Wallpaper a tray with baking paper and pour the blackberry composition.

Put the tray in the oven heated to 175 degrees for 25 minutes.

After baking, let it cool to room temperature for 1-2 hours, during which time we will prepare the icing.

Break the chocolate into squares and, together with the butter and liquid cream, put them in a bowl in a bain-marie. Stir continuously to avoid burning the chocolate. When the chocolate is completely melted, take it from the bain-marie and let it cool, then mix it with the mixer for 3-5 minutes, until it thickens a little. We crush the peanuts with the blade of a knife and mix with the glaze. Then pour the icing over the blackberry and leave it to cool for a few hours.


  • 215 gr good quality chocolate
    115 gr butter
    3 eggs
    80 gr flour
    2 lg cocoa
    155 grams of sugar
    120 gr lightly fried and chopped walnuts
  • 50 gr white chocolate cut into pieces
    a pinch of salt

Melt the chocolate + butter, let it cool slightly. Add the sugar, mix, then one egg at a time. At the end we add flour mixed with cocoa and salt powder.

Mix lightly with a spatula until incorporated. Add the walnuts and white chocolate, mix lightly. Bake at 180 degrees for 30 minutes, depending on the oven. In the middle it should be slightly softer and chocolatey, if we bake it too much it will be like a chocolate pandispan. Enjoy!


How to prepare black walnut with chocolate and chocolate:

Rock:

The walnut is ground but not too small.

Mix the foam eggs, gradually adding the sugar.

Put the cocoa and flour mixed with baking powder.

Add water and oil and finally incorporate with a spatula ground walnut.

Line a 25 x 25 cm tray with baking paper.

Pour the composition into the prepared tray and place in the preheated oven at 180 ° C for about 20 & # 8211 25 min.

The baked and cooled top can be easily syruped with a mixture of sugar and warm water.

Cream:

Put the liquid cream in a bowl, in a bain-marie.

When it starts to heat, put the broken chocolate pieces, cocoa, and powdered sugar.

Mix well until the chocolate dissolves, then remove from the bain-marie.

Set aside for 1-2 minutes, then incorporate the melted butter separately.

Set aside the cream for 1-2 hours.

After this time, spread the cream evenly over the counter and put it in the fridge for about 2 hours.

Decor:

After this time, mix the liquid cream together with the powdered sugar and put the whipped cream in a bowl.




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Preparation method:
Prepare the dry ingredients. Sift the flour together with the baking soda and grind the nuts through the machine.
In a bowl, mix the eggs with the sugar until it doubles in volume and becomes creamy. Incorporate the oil. Add flour alternating with milk when the dough thickens.
Incorporate the ground walnuts, which in turn are slightly oily and will require more flour.
Pour the dough on the board and add more flour until it sticks to the board or your hands. Don't worry too much because the nuts will keep their oil and if we put too much flour on the ballot papers, be too hard.
Wallpaper a 28x38 cm tray and spread the dough with a rolling pin or with your hands. Bake on low heat - 160 ° C for 25 minutes.

When it changes color it is ready. Allow to cool and divide in two.

The wafer sheet is cut in half, exactly the size of the two halves of the countertop.
For the chocolate cream, first make a cocoa pudding with only 300 ml of milk and sugar to taste. When it has thickened, incorporate the chocolate, broken into pieces, stirring to melt. Allow to cool then mix the butter and incorporate the chocolate pudding. It's getting cold.

For the butter cream with walnuts, mix the butter with the powdered sugar until it becomes creamy and the sugar is no longer felt. Add the larger crushed walnuts to the nut, not to the machine, to make it look like pieces of walnut.

Assembly: place a sheet on the countertop. Spread half of the chocolate cream on top and cover with half a wafer sheet. Spread all the butter cream with walnuts and cover again with the other wafer sheet. Continue with the rest of the chocolate cream (stop 2 tablespoons for decoration) and close with the second top.

Spread on top with the 2 tablespoons of chocolate cream and cover with chopped walnuts. I forgot and put all the nuts in the cream, so I improvised with white and dark chocolate flakes. Enjoy a piece!


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