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Cherry and chocolate cake

Cherry and chocolate cake

  • For the dough
  • 4 eggs, separate
  • 120 gr sugar
  • 1 teaspoon vanilla essence
  • 50 gr melted butter
  • 150 gr yogurt
  • 90 gr flour
  • 30 gr cocoa powder
  • 1 ½ teaspoon baking powder
  • a pinch of salt
  • canned cherries, without seeds, drained well and mixed with a little flour
  • 75 gr dark chocolate / milk flakes
  • For the cream
  • 250 gr Mascarpone
  • 50 gr powdered sugar
  • 150 gr Nutella

Servings: 12

Preparation time: less than 60 minutes

RECIPE PREPARATION Cake with cherries and chocolate:


  1. Preheat the oven to 180˚C.

  2. In a bowl, beat the egg whites with a pinch of salt. In another bowl, mix the flour with the cocoa and baking powder. In a bowl, beat the yolks with the sugar and vanilla essence. Stir in melted butter followed by yogurt. Incorporate the dry ingredients and then the beaten egg whites. Divide the dough in half and pour each half into a baking tray. Sprinkle cherries over the tops and then the chocolate flakes.

  3. Bake the countertops until a toothpick is inserted in the center, it will come out clean. Let the countertops cool completely.

  4. For the cream, beat Mascarpone with sugar and Nutella. Place a countertop on a plate, grease it with most of the cream, cover it with the second countertop and then decorate with the remaining cream.


Tort Alina Cuisine

This cake contains two layers of whipped cream and a layer of chocolate mousse.

Ingredients

Ingredients for jelly:

  • 600 grams of cherries (fresh or frozen)
  • 100 grams of sugar
  • a tablespoon of starch
  • an envelope of red gelatin for decoration

Ingredients for syrup:

  • juice from 2 jars of 800 grams of cherry compote
  • sugar to taste
  • 100 ml chopped

Ingredients for chocolate mousse:

  • 200 grams of dark chocolate (70% cocoa)
  • 200 ml liquid cream for sour cream
  • 150 grams of Philadelphia cheese
  • 2 tablespoons powdered sugar

26 cm top & # 8211 here

1.4 kg fresh & # 8211 800 grams for the filling, 600 grams for decoration (I made from Gusturi Romanesti cream of 30% fat, with powdered sugar, as I described at the end of the recipe here)

Preparation

The top is prepared the day before the cake is assembled.

Preparing the chocolate mousse:

Break the chocolate into pieces, mix with the whipped cream and put it on the fire, melted, until the chocolate softens.

Homogenize well with a spoon and put it in a covered dish in the refrigerator for a few hours.

When the chocolate has taken on a creamy consistency, take it out of the fridge.

Separately, in another bowl, rub the Philadelphia cheese with two tablespoons of powdered sugar (not much, but enough to mix).

Gradually add the cream cheese over the chocolate. Mix well until it becomes a fine and frothy cream.

Syrup preparation:

The juice from the compote, together with the sugar, is put on the fire until the sugar melts. Turn off the heat and add the cherries. Let it cool.

Jelly preparation:

The cherries are put on the fire together with the sugar.

Boil until the foam on top starts to disappear.


Dissolve the starch in 3-4 tablespoons of compote and put it over the cherries.

We leave it for a few minutes, after which we add gelatin (Gelee Cake) dissolved in a few tablespoons of compote.

Boil for another 2-3 minutes and turn off the heat, then leave to cool.

A 28 cm cake ring (2 cm larger than the top) is used for assembly.

The cake top is cut in four.

Place the first sheet on the mounting plate, syrup, grease with jelly, and add whipped cream over the jelly (about 400 grams per layer).

We put the second sheet of countertop, we syrup, we put the jelly, and over the jelly we put the chocolate mousse.

We put the third sheet on the counter, we syrup, we put jelly, and we add whipped cream (400 grams) over the jelly.

We put the fourth sheet of countertop and syrup.

We leave it in the cold for about two hours, then take it out and decorate it at everyone's choice.

Decor & # 8220Floricele & # 8221

For decoration I used almond flakes, currants, candied cherries and white chocolate polka dots.

I soaked the white chocolate polka dots with one end in melted dark chocolate in equal proportions with liquid cream.


250 ml sour cream for whipped cream

350 gr chocolate (100 dark + 250 gr with milk)

1 jar of cherry compote without seeds drained of juice

200 gr chocolate (100 gr dark & ​​# 8211 100 gr with milk)

200 ml sour cream for whipped cream

Preheat the oven to 170 gr Celsius. Separate the eggs. Beat the egg whites with salt powder and 3 tablespoons of sugar until they become stiff, it took me about 7-8 minutes. Then slowly add the rest of the sugar, mixing until we add it all. Then add the yolks and vanilla extract over the egg whites and mix with a palette from bottom to top carefully. At the end we add flour mixed with ground walnuts and baking powder in 3 tranches. Stir gently from top to bottom, just until smooth. Use a round tray with removable walls, put the mixture in it, level and put in the oven for 35-40 minutes, until it passes the toothpick test. If it starts to brown too much on top in the last 10 minutes, reduce the temp to 160 degrees. When it's ready, we take it out and let it cool on a wire rack. I prepared it the day before and left it in a cold bag. I did the same with the chocolate ganache, with which I dressed the cake.

I also make ganache the night before. Melt 200 g of chocolate together with 200 ml of whipped cream, just before boiling, take the bowl off the heat and mix well with a whisk. Leave to cool until it hardens (preferably overnight). For the white cream: melt the white chocolate on a steam bath, add it over the cream cheese, mix and then put it in the fridge.


Creamy and fine cake, which is prepared in a simple way and with ingredients at hand

  • For the countertop:
  • 2 eggs
  • 50 grams of vanilla powdered sugar
  • 60 grams of starch
  • For chocolate mousse:
  • 400 grams of liquid cream
  • 200 grams of dark chocolate (65% cocoa mass)
  • 6 grams of granulated gelatin
  • 35 ml of cold water
  • Cherry insert:
  • 1 tablespoon vanilla extract
  • 200 grams of thawed cherries (including the juice they leave to thaw)
  • 5 grams of granulated gelatin
  • 35 ml of cold water
  • sugar to taste (I put about 50 grams of sugar)
  • Caramel glaze
  • 10 grams of gelatin granules
  • 45 ml of cold water
  • 3 tablespoons water
  • 50 grams of butter
  • 100 ml liquid cream
  • 150 grams of sugar
  • 1 pinch of salt
  • Finishing:
  • 100 grams of dark chocolate
  • Cherry

Chocolate and Cherry Cake




Wheat ingredient:

8 eggs,
8 tablespoons flour,
8 tablespoons sugar,
1/2 sachet baking powder,
1 pinch of salt

Cream ingredient:

500 ml fresh Megle,
500 g household chocolate,

Chocolate glaze ingredient:

300 g household chocolate,
100-150 ml milk,
butter like a walnut,

Other ingredients:
500 g pitted cherries (fresh, frozen or preserved in a jar),
6 tablespoons sugar,
1 vial free of rum,
250 ml water,
various forms of chocolate,

Separate the egg whites from the yolks. Put 8 tablespoons of sugar in the yolks and froth it with the mixer. Beat the egg whites with 1 pinch of salt. In a bowl we put 8 tablespoons of flour to which we add the baking powder with which we mix it. Gradually add this flour to the egg composition, sprinkling a little. Mix lightly until all the flour is incorporated. Grease a round shape with a little butter and line it with flour, then pour the biscuit composition into it. Shape in a preheated oven. Initially keep the worktop on high heat until it rises and catches a yellow crust on top, then reduce the heat to a minimum and let it bake until the toothpick dough no longer catches the toothpick.
Remove the form from the oven and leave to cool.

Cream preparation:
The cream, we prepare it the night before we start assembling the cake. Here's how.
Pour the 500 ml Megle whipped cream into a saucepan. Scrape the 500 g of household chocolate (I put it on the large grater & # 8230) and add it to the whipped cream. Put the pot on the fire and keep it until the chocolate is melted (the composition should not boil.). We take it aside and put it in the fridge for one night. The next day we put the chocolate composition in a smaller plastic bowl and foam it well with the mixer until it becomes a fine and frothy cream.

Top syrup preparation:
We put the 6 tablespoons of sugar in the caramelized one and then we pour 250 ml of water. Bring to the boil until the sugar has melted. After the syrup has cooled, add the rum essence.

Cake assembly:

Cut the baked and cooled top into 3 slices horizontally. Place a part of the top on a wire rack and syrup it with the syrup above, not too hard. We put a row of cream, on top of which we put the cherries from which we took out the seeds and we let them drain beforehand. Above the cherries we put another thin layer of cream. We place the next countertop, which in turn we will syrup and proceed as with the first part. We place the last countertop on top and we will syrup it. On the edge we will grease the cream cake in a thin layer and we will evenly uniform the side of the cake. After we have done this stage, we start to prepare the chocolate icing. We melt the 300 g of grated chocolate beforehand on a steam bath. Add to the chocolate about 100 ml of milk (maybe 150 ml) and butter the size of a walnut. Let the butter melt well and then take the bowl off the steam. Leave it to cool a bit and then pour it over the cake, letting it drip nicely on the edges. If the glaze does not drip evenly, we will use a knife with a longer blade to spread it on the uncovered places.
Let the icing harden a little and then we will place on top of the chocolate forms we have and decorate the cake according to everyone's imagination.


Chocolate Cream and Cherry Cake

This cake is a delicious chocolate version of the Black Forest cake.

Wheat:
Boiling water is added over cocoa and mix well with the aim of not making lumps. Leave to cool.

Whisk the egg whites with 150 g of sugar.

Beat the yolks well with 150 g of sugar until they become frothy, after which add a little oil to the mayonnaise until it is completely incorporated. Add the cooled cocoa composition and mix well. Then add the sifted flour with the baking powder, mixing well. Finally add the egg whites, lightly incorporating with a wooden spoon from bottom to top.

It is placed in a 28 cm cake form, lined with baking paper.

Bake over medium heat for 40 minutes, the best is the toothpick test. Leave to cool.

Cream:
Put the egg, sugar, cocoa and butter in a saucepan. Bake over low heat until boiling. Then leave to cool.

Meanwhile, beat the whipped cream well and add over this cold cream little by little until it is completely incorporated.

Cake assembly:
The top is cut into 3 parts.
Put a layer of top, cream and cherries in syrup, and top, cream, cherries and close with the last layer of top.
Dress the remaining cream cake and garnish with cherries and chocolate.
You can syrup the top, but this is a wet top that in my opinion does not need syrup.
Deliciossss.


Method of preparation

Chocolate cake with cherries

From the weaving of eggs, oil, flour and sugar is born the fluffiness of our countertop. Between the layers

White cake with cherries and chocolate

Mix the jam together with the yolks, raisins hydrated in cognac, oil, milk, essences


It's not an easy recipe and it's quite expensive, but I assure you it's insane and worth making for really special occasions. Our friends and family were really crazy about it and many of them declared it the best cake they had ever eaten in their lives. and believe me, over time they've tasted almost all the cakes I've made so far.

From the ingredients presented Heston prepared 3 mini-cakes, I made a big cake, using a 26 cm diameter tray. As Heston recommends, it is good to make this cake in stages and not all at once, for example to make the tops the day before the creams, to save time.

For the "madeleine" top, melt the butter and let it cool. Beat the egg well with the honey until it turns white, then add the sugar, the flour mixed with the baking powder, the salt, and at the end the butter and milk. The composition is poured into a tray lined with baking paper and baked at 180 gr. for 20 minutes or until golden on top.

For the chocolate top, beat the yolks with half the amount of sugar for 5 minutes, until they turn white, then add the cocoa and melted chocolate beforehand and set aside. Beat the egg whites with the rest of the sugar, then lightly incorporate, with a spatula, into the chocolate composition. Pour into a tray lined with baking paper and bake at 180 gr for 20-25 minutes, try with the toothpick test. When it is ready, remove the top on a grill to cool and when it is cold, cut the rough surface on top.

For the cherry jelly, grind the cherries into a fine paste which is then strained through a sieve and keep only the resulting juice, which is mixed with the sugar and put on the fire until it boils, then let it cool a little. Meanwhile, soak the gelatin in a little water and incorporate it into the cherry juice when it has cooled a little. When the jelly cools and begins to thicken, pour it over the "madeleine" countertop and put it in the fridge. The hand hardens completely.

Prepare the ganache cream, pouring hot whipped cream in which the butter has melted over the broken chocolate pieces, and when it melts, mix it with a whisk until a homogeneous composition is obtained, which is then refrigerated to harden a little (20 min).

For the cherry filling, put the cherries with the sugar on the fire until the juice boils, then incorporate the starch previously dissolved with a little cherry juice. The composition is allowed to cool.

Place three concentric circles of ganache cream over the jelly top, and between them two circles of cold cherry filling.

Place the chocolate top on top, which is syruped with a little cherry juice mixed with kirsch or sour cherry.

For the cream-kirsch, soak the gelatin. Beat the yolks with the sugar for 5 minutes, until they turn white, then pour over them the hot milk, in a continuous thread, taking care to mix quickly so as not to cheese the composition, which is then put on low heat for another approx.5 minutes, stirring. continuous.

The cream is ready when it covers with a layer the back of a wooden spoon, and once we pass a finger on the spoon, a clear stripe remains in the cream, which does not join. Be careful not to boil the cream too much, otherwise it will cheese.

Allow to cool slightly then incorporate soaked gelatin and mix until dissolved. Whip the cream, add the cherry liqueur, and add the chilled cream.

Pour the composition over the chocolate top and refrigerate until it hardens.

Chocolate foam is prepared in a similar way. Beat the yolks with the sugar and a little milk until they turn white, add the rest of the hot milk and put it on the face, stirring, until it thickens. Then take it on the fire and add salt and chopped chocolate, stirring until it melts completely.

The composition is allowed to cool. When it is cold, beat the whipped cream and incorporate it.

Pour the mousse over the layer of curdled kirsch cream and put the cake in the fridge until this last layer hardens.

Then decorate as you like.

The Black Forest Cake recipe with cherries and chocolate was proposed by KikenHana on the culinary forum.

Prepare the Black Forest cake with cherries and chocolate for any special occasion.


Method of preparation

Separate the eggs, mix the egg whites very well with the sugar. Mix the yolks with oil and then put them over the egg whites and mix slowly with a spoon or whisk. Then sift the flour together with the baking powder and cocoa and mix slowly until smooth. Bake the dough on the right heat and after it cools, cut the top into 3 thin strips.

We put a countertop in the tray in which we baked it, we syrup a little, we put black cream sticks over the countertop and then cherries between them. Cover with white cream and then with the second top. Syrup, add black cream sticks, cherries and then white cream. Cover with countertop 3 and syrup. Let the cake cool for 1-2 hours.

We turn it over on a plate and decorate it. Put the chopped hazelnuts on the edge and then pour melted cream with whipped cream on top. At the end with a bag we draw a beautiful border and put some popcorn that we can now find on the market.


Method of preparation

Separate the eggs, mix the egg whites very well with the sugar. Mix the yolks with oil and then put them over the egg whites and mix slowly with a spoon or whisk. Then sift the flour together with the baking powder and cocoa and mix slowly until smooth. Bake the dough on the right heat and after it cools, cut the top into 3 thin strips.

We put a countertop in the tray in which we baked it, we syrup a little, we put black cream sticks over the countertop and then cherries between them. Cover with white cream and then with the second top. Syrup, add black cream sticks, cherries and then white cream. Cover with countertop 3 and syrup. Let the cake cool for 1-2 hours.

We turn it over on a plate and decorate it. Put the chopped hazelnuts on the edge and then pour melted cream with whipped cream on top. At the end with a bag we draw a beautiful border and put some popcorn that we can now find on the market.


Method of preparation

Love can be expressed with the favorite ingredient - chocolate.

1. Turn on the oven and set it to 180 degrees Celsius.

2. Separate the egg whites from the yolks.

3. Mix the egg whites with the salt powder.

4. Add the sweetener over the egg whites and mix the soft foam.

5. Add the yolks and mix until incorporated.

6. Add the cocoa (sift it) and wrap it with a spatula in circular motions.

7. Sift the flour and incorporate it in three tranches in circular motions, from top to bottom.

8. Pour the composition into a 20x20 cm tray and place in the oven for 15-20 minutes or until the toothpick test passes.

9. Remove the tray from the oven and let the countertop cool completely, then cut the upper part (more convex) and set it aside.

Note: eggs must have an ambient temperature when we start working.

Puree and cherry jelly

1. Hydrate the gelatin sheets in cold water.

2. In a non-stick bowl put the cherries together with 100 g of natural stevia sweetener, put the bowl on low heat for 5 minutes, until the cherries thaw, then increase the flame and leave for 10 minutes on high heat.

After 10 minutes on high heat

3. Strain 150 ml of syrup and set it aside, and pass the cherries to obtain a puree.

4. Put 4 sheets of gelatin in the cherry puree (cooled to approximately body temperature) and mix with a spatula until it dissolves.

5. For the jelly: put 2 sheets of gelatin in the warm syrup and mix until it dissolves. Set aside until use.

In a bowl, break the chocolate into pieces and melt it on a bain-marie. We take the chocolate aside and pour the liquid cream in three tranches, incorporating each tranche, stirring vigorously with a spatula. Allow the mixture to cool to room temperature and then place the dish in the refrigerator.

1. Wallpaper the tray in which I baked the top with baking paper, put the top, syrup it, grease it with 150 g of cherry puree.

Prepare the whipped cream: hydrate the gelatin in cold water for 10 minutes then dissolve it in a bain-marie. Mix the liquid cream with the sweetener until it increases in volume and becomes aerated, add hydrated gelatin and mix until incorporated.

2. Pour the whipped cream over the puree and put in the freezer for 1-2 hours or in the refrigerator for 4 hours.

3. Remove the tray from the freezer, pour the remaining cherry puree (200 g), spread it, put 3 tablespoons of chocolate cream on top and put in the freezer (2-3 hours).

4. Gently heat the cherry jelly on a bain-marie, remove the tray from the freezer, gently remove the cake from the pan and place it on a grill, pour the jelly on top (you will notice that it solidifies quite quickly on contact with the frozen cake), then move the cake carefully on a plate and put in the refrigerator for 1-2 hours.

5. Take the chocolate cream out of the fridge and leave it for 2-3 minutes at room temperature, then mix it until it lightens slightly in color and increases in volume.

6. Put the cream in a bowl and decorate the cake as desired.

Note: you can use a chocolate brand that does not contain sugar or gluten.


Video: Kirsch und Kern - Trailer (December 2021).