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Cream and chocolate cake

Cream and chocolate cake


Separate the egg whites from the yolks.

Mix the egg whites, then gradually add the sugar and mix until you get a firm-looking composition that forms spikes to the touch (about 10 minutes).

Add the sifted flour together with the cocoa, the yolks rubbed with oil and water and mix, stirring gently, from the bottom up, trying to get the air out of the egg whites as little as possible.

Pour the composition into a 20/25 cm tray lined with baking paper, level nicely.

Put the tray in the preheated oven and bake the top over low heat until it passes the toothpick test.

Leave to cool.


Caramelize the sugar until it gets the color of amber, then quench with water and let it boil for two more minutes. Leave to cool.


Mix whipped cream with sugar, vanilla sugar and rum essence, batz! If it is firm and hard, go over the gelatin step that I will present below. I mixed whipped cream with sour cream and not finding the cream with 25% fat, it didn't seem too firm, that's why I added gelatin.

Put hydrated gelatin in 20 ml of water.

Put the yolks with the sugar and milk in a double-bottomed bowl and mix on the fire for 2 minutes (it should become as in the picture). If the whipped cream is firm, incorporate this mixture (cooled well!) In half the amount of whipped cream. Half will remain for decoration.

I put the gelatin in the hot mixture, I mixed it until it melted and then I cooled it and incorporated it into the whipped cream.

Let the cream cool for 25 minutes.

Cut the worktop in half horizontally.

Syrup the first countertop, spread the cream evenly, then put the second countertop and syrup.

Let the cake cool and prepare Glaze.

Put all the ingredients in a metal bowl and place the bowl over a pot of boiling water. Stir until completely homogenous.

Pour the warm icing over the cold cake and spread with a knife.

Leave it to cool again until the icing hardens, portion the cake into rectangular pieces, then sprinkle the remaining whipped cream over them.

For the three countertop sheets, mix eggs with a pinch of salt and sugar until they double in volume. Add the melted butter and mix well. Mix the flour with the baking powder and cocoa and mix well, taking care not to form lumps. The dough is divided into 3 equal parts and bake 3 sheets in a rectangular tray (approx. 22/33), lined with baking paper, until they pass the toothpick test. Remove from the pan and leave to cool.

Ganche cream: 200 ml of whipped cream is mixed with 200 g of chocolate and put on low heat until the chocolate melts (but it does not have to boil). The melted chocolate is transferred to another bowl and refrigerated for 2-3 hours. this time mix until it turns into a cream. 50 ml whipped cream whipped cream and carefully incorporate into the chocolate cream. Refrigerate.

Whipped cream: put the gelatin in a cup and put 2 tablespoons of water over it and mix. Leave it to hydrate for 10 minutes. Whip the whipped cream hard and the fish is added in a thin thread, the gelatin dissolved for a few seconds in the microwave or in a bain marie. Mix until gelatin is incorporated. Cut the marching sticks into cubes and mix with whipped cream and grated chocolate. Give it to the fridge.

Syrup: water and sugar boil until it melts. When it has cooled a little, add the rum.

Assembly: place one of the sheets on a plate / tray, syrup very little, spread the ganche cream, cover with the second sheet of countertop, syrup as little, spread the whipped cream taking care to be everywhere marching cubes and cover with the last syrupy sheet.

Cake with chocolate and condensed milk

When it comes to chocolate cakes, I could hardly decide which one is my favorite. There are so many options! And if they have chocolate and combine the flavors harmoniously then surely the mission to choose the perfect chocolate cake will be even harder. The good part is that we can always try new combinations to highlight chocolate.

This cake with chocolate and condensed milk is really wonderful. It is sweet, but only enough, it has a top full of fluffy and moist cocoa at the same time. It has two delicious and delicate creams: one full of chocolate and the other combines whipped cream and cream cheese. Both creams are enriched with condensed milk. I think he is the key ingredient in the success of this cake. I recommend you try this excellent cake!

Cream 1
200 gr cream cheese
100 ml sour cream for whipped cream
2 sheets of gelatin
100 ml condensed milk

Cream 2
250 gr sour cream
3 yolks
50 ml condensed milk
200 gr dark chocolate
50 gr milk chocolate

leaf we make it according to the recipe from negresa with mascarpone and caramel. It is a very good countertop, it is a little damp and fluffy so it does not require syrup.

Cream 1. We mix the cheese until it becomes creamy and easy to work with. Whip the whipping cream with 1 teaspoon of vanilla sugar. We hydrate the gelatin in cold water and then incorporate it into warm condensed milk. Mix well and add fish with cream cheese. Let cool for half an hour. Whip the cream lightly into the cream cheese.

Cream 2. Bring the sour cream to the boil and gradually add it over the yolks, stirring constantly. Put the cream on low heat for 5-7 minutes until it thickens. Take the cream off the heat, add the chocolate and condensed milk. Let stand 2 minutes then mix well. Let the cream cool until it hardens a little.

French cake with whipped cream

Dough preparation: Preheat the oven to 250 degrees C. The pie shape is lined with butter. The halva is crushed in the food processor or cut into very small pieces. In a bowl put flour, halva, sugar and salt. Stir and then add butter to the mixture. The dough is put in the shape of a pie. Bake until slightly browned - in 20-25 minutes. Then cool until completely cooled.

How to prepare the filling: Butter and sugar are added to the food processor until a fluffy paste results (in about 2 minutes). After this interval, let the robot run and add the melted chocolate and vanilla. Then add the eggs one by one while the robot runs at an average speed for 5 minutes. Put the cream in the perfectly cooled top, then let it cool for at least 4 hours. Before serving, put a generous layer of whipped cream on top and decorate with chocolate strips.

Cream preparation method: The bowl of the food processor in which you will mix must be kept in the refrigerator for at least 15 minutes. In a very small pan put the powdered sugar, starch and stir over low heat with ¼ of sour cream for a few seconds, until the liquid becomes viscous. The mixture is placed in a glass vessel at room temperature. Add vanilla. Beat the remaining sour cream until distinct marks appear on the knives of the food processor. Add the starch mixture and continue to mix. Let cool.

If you separate eggs. Whisk the egg whites with a pinch of salt and set aside. Rub the yolks with the sugar until creamy, then add the flour mixed with the baking powder, ground walnuts and cocoa.

At the end, add the egg whites and mix well. The composition is poured into a large stove tray lined with baking paper or greased with oil and lined with flour.

Put it in the oven over medium heat until it passes the toothpick test. Remove the tray and leave it to cool. When it has cooled, remove the top from the tray and cut it in half in width.

I syruped the leaves very little with a syrup of sugar, water and vanilla.

Put the chocolate in a bowl with 100 ml of whipped cream and put on low heat until the chocolate melts. The gelatin is hydrated in 3 tablespoons of water and dissolved in the microwave for a few seconds. Pour the dissolved gelatin over the chocolate and mix well. Leave to cool. 250 ml of whipped cream is beaten with a spoonful of honey and mixed with cold chocolate, powdered nuts and ground walnuts. Spread the cream over a first sheet of countertop, put the second sheet and put in the fridge for 30 minutes. 250 ml whipped cream and spread over the countertop.

The cake with walnuts and chocolate is kept in the fridge for at least 1 hour. It is decorated with walnuts, dragees and ness!

The chocolate and ganache cake is a delicious cream cake that can be served at any festive meal.

TABLE: separate the egg whites from the yolks. Beat the egg whites well with a pinch of salt. Put the sugar and water in a saucepan and let it simmer until all the sugar melts. Hot, pour it over the egg whites, and mix continuously. When we have finished pouring all the syrup, add the yolks, essence and oil. Mix the flour with the cocoa and sift it on top. Mix with a spoon until the whole composition is well homogenized. Grease a pan with oil and cover it with flour. Pour the dough, then put it in the oven until it passes the toothpick test. Allow to cool, then cut the top in half.

CREAM: in a bowl put the broken chocolate together with the whipped cream on the steam bath. Stir continuously until the chocolate melts, being careful not to boil. When it has melted, set it aside and add the essence. Leave it to cool, then put the cream in the fridge for a few hours.

SYRUP: in a saucepan, caramelize the sugar. When it is slightly brown, add water. Be careful not to jump drops of hot water. Keep the syrup on the fire for a few minutes. Turn off the heat and add the rum essence.

ASSEMBLY: in the tray in which we baked the top, we put the first top, we syrup, we put the cream, then the top and we syrup.

Over the cake with chocolate and ganache, put whipped cream and grate the chocolate. Refrigerate for about 1-2 hours.

How do we prepare the fruit and cream cake recipe?

You can read the recipe written below or find the video recipe below.

First we beat the egg whites.

Add a little salt over the yolks, then beat them with a fork. Their color will intensify.

When the egg white is whipped, add all the sugar and continue beating until all the sugar is completely dissolved. We need to get a firm and shiny foam.

Add the yolks and vanilla, mix everything with gentle movements, from bottom to top.

We also add flour, which we sift through a sieve, during which time we mix lightly, from the bottom up.

We prepare a tray that we line with baking paper. I used a 40cm times25 cm tray.

Pour the dough into the tray, then smooth it using a spatula.

We keep about 30 blackberries aside, for decoration, and we add the rest to the dough.

After adding the blackberries, lightly level with a spatula.

Put the tray in the oven at 180 degrees Celsius for about 40 minutes. In the first 20 minutes the oven does not open, after 30 we open the oven, press the dough a little and check if it is baked or if it still needs to be left.

Let the top cool very well, then prepare the whipped cream.

How do I decorate a fruit cake?

Put the whipped cream, it must be very cold. Also here we add mascarpone, sugar and vanilla.

We put everything to beat, the cream must be firm.

You can cut the cake into squares or rectangles, as you prefer.

Put a layer of whipped cream on top, just enough to grease it.

Then we use a pos with spirit and we make a hazelnut on each piece of cake.

Place a blackberry on top of each piece of cake.

It is ideal to leave the cake cold for at least 4-5 hours, then we can serve it, the cream will harden, and the taste of the cake will harmonize.

Blackberry and whipped cream cake

Below you can watch the video recipe, where you can see up close how I prepare everything:

10 minutes and 4 ingredients & # 8211 Unbaked and very delicious chocolate cake

An excellent and extremely fast dessert that you can prepare from just 4 ingredients - whipped cream, chocolate, biscuits, milk and no added sugar.

We need the following ingredients: 200 ml liquid cream, 200 g dark chocolate, 2 packets of biscuits, milk to soften the biscuits

Method of preparation:Whip the cream. Mix melted, cooled chocolate.

Briefly soak the biscuits in milk and place them in a tall tray. Form a row on the bottom of the tray.

Put a layer of cream over the biscuits.

And we continue with another layer of biscuits, then the cream and so on until we finish the ingredients.

Pour the rest of the cream over it and let it harden in the fridge. We can serve with fruit puree (fruit cooked with sugar). I don't add sugar to the cream because the cookies are sweet enough. Store in the refrigerator.

Taken from: Bucatarianoastra

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CAT TONGUES: 95g sugar, (mix with), 120ml liquid cream until the sugar melts. then mix the flour until smooth.

Meanwhile, beat 3 egg whites with 25g of sugar until melted and then mix with the above composition. Pour on baking paper like buttons with a diameter of about 2 cm and bake at 200 degrees.

Whip the cream and chocolate, put it on the fire, heat it until it boils. Leave to cool (in the fridge). When it has cooled, mix it until it is light in color and increase its volume and add the rum. Turn the buttons and pour the cream about 4-5 cm high with the fork (cut with a knife to come off) Put another button on top. Leave to cool well in the fridge.

DECOR: When the cream has hardened well, melt the chocolate, which is thinned with a little oil (not to be hot) and glaze the cake.