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Chocolate cake with raspberries

Chocolate cake with raspberries

Wheat:

The soft butter, which I partially melted, mixes with the sugar and vanilla sugar until it becomes fluffy like a cream. Add the yolks, one by one, mixing well after each one. Flour mixed with baking powder and pudding is incorporated into the cream obtained, followed by ground walnuts and grated chocolate. Whisk the egg whites with a pinch of salt, then incorporate them into the composition in 2-3 rounds, mixing gently with a spatula.

Pour the composition into a tray (24 cm in diameter) lined with baking paper and bake on medium heat for about 40-50 minutes. Remove the top on a grill and leave to cool.

Cream:

The cooled top is hollowed out with the help of a teaspoon, taking care to leave an edge about 2 cm thick. We put the pieces of countertop that we took out in a bowl and we crush them well by hand.

Cream for freshly removed cream from the refrigerator mix until it begins to gain consistency. Add vanilla sugar, rum essence and whipped cream hardener. Continue mixing until it hardens. Then add 2/3 of the crumbs of dough and raspberries and mix well by mixing lightly.

Pour the cream over the hollow top and cover with the rest of the crumbs.


Chocolate, coffee and raspberry cake

Prepare a round cake shape with a diameter of 18 cm. Grease it with butter and line its bottom with baking paper.

In a saucepan put the raspberries, sugar and lemon juice. Let it simmer together until you get a sauce bound like jam and let it cool. Prepare espresso and let it cool.

In a large bowl, mix the dry ingredients: flour, cocoa, baking powder, baking soda, salt.

In a bowl that you put in the sea bath, put the dark chocolate and the butter to melt. Remove from the heat and mix well, set aside to cool.

In a medium bowl, beat the eggs together with the whipped milk, oil, sugar and vanilla extract. Add cold espresso and mix, then add melted chocolate with butter. Pour the liquid mixture into the bowl with the dry ingredients and mix well.

Pour in the form of a prepared cake only half of the composition. Bake for 30 minutes. Allow the countertop to cool slightly in the form, then remove it on a grill to cool completely. Repeat the operation for the other half of the composition. You will get two cake tops. Cut the round top of the countertops. Cut each countertop in half, so that in total you get 4 slices of countertop.

In a smaller bowl, mix all the above ingredients. Using a brush, syrup the countertops. Put the milk chocolate and butter on the sea bath. When they have melted, remove from the heat and set aside.

Over the syrupy tops put a thin layer of milk chocolate (about 2 tablespoons), then the raspberry composition (about 2 tablespoons). Alternate the tops with chocolate and raspberries, taking care to syrup the last top.

At the end, pour the rest of the milk chocolate, leaving the chocolate gifts to invade over the cake. Garnish immediately with raspberries and fresh mint leaves.

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Sliced ​​milk raspberry cake recipe

The cake consists of a layer of biscuits at the base, the slice of milk cake and a generous cream with cheese, cream and raspberries.

Kinder slice of milk cake recipe you can find it on the blog. But it is also commercially available, if you do not want to waste time preparing it.

Raspberry cream is delicious with such a combination of ingredients. Raspberries can be replaced with cherries, strawberries, or blueberries. In any combination, the cream will be a successful and delicious one.

We also recommend you from Maria's collection of recipes Spiral cake recipe. But you can find more cake recipes on the blog, where you can get inspiration.

If you are among the lovers of chocolate desserts, we offer you the recipe for the best cake with chocolate cream and rum flavor. It has a sponge cake top with cocoa and a generous chocolate ganache cream. It is decorated with a bitter chocolate icing and chunks of chocolate or fruit. It will be a real culinary treat for your loved ones.

* And if you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Cake with three kinds of chocolate

I wonder what I could write about this Cake with three kinds of chocolate? That I ate a lot of slices, that it's extremely fine and delicate? Is it beautiful?

I really don't know what to start with :))

I had made this type of cake last year, but after another recipe that contained fewer ingredients, but now seeing that there is another option, which in my mind was already better than the other, I wanted to try it. And I wasn't wrong, that's really better.

I browsed the net, I read to many people the recipe and how to prepare it, but the greatest confidence was inspired by the recipe posted on Youtube by Beatricia, so I stayed with the video on, respecting 90% of what she did she and look what came out.

Of course, I adapted the quantities according to the size of my cake, the one posted was small, but I did not encounter any hops, although I made not one but 2 cakes.

At least once to try it!

I don't have the best pictures, I made the cakes in the afternoon, so I only caught the light of day for the section.

Ingredients & # 8211 for a cake with a diameter of 24-25 cm, from which at least 15-20 people can eat without problems, I really think I can ask for a thin slice :)))

For the countertop

For creams

  • 200 g white chocolate
  • 200 g milk chocolate
  • 200 g dark chocolate with 54-75% cocoa
  • 6 yolks
  • 700 ml milk
  • 150 g sugar
  • 2 sachets of vanilla sugar
  • 1 l whipped cream with 25-30% fat +100 g powdered sugar
  • 3 gelatin sachets (10 g sachet, gelatin granules)
  • 120 ml of cold water

Definitely! & # 8211 a sing

Use quality chocolate, like Milka, Lindt or whatever you have in the area and whipped cream as well, to be good. Good is good.

The initial cake may seem difficult to make but it's not, after you get used to it you'll be right, it's not really scary, it's more to write :))

The only thing is that you dirty all the dishes and all the kitchen :)))

We start by preparing the cake top with three kinds of chocolate

Mix eggs, whole, until smooth, then add sugar and a pinch of salt. Mix for 5 minutes, until the mixture has doubled in volume and is very fluffy.

Add flour mixed with cocoa and mix with a spoon from bottom to top, while moving the bowl in a circular motion. Prepare a round tray with a diameter of 26 cm, put baking paper, pour the mixture and level.

Bake in the preheated oven, at 170 degrees, for 20-25 minutes or until the toothpick test is passed.

Let cool on a grill.

We are preparing an adjustable ring for the cake.

  • note: We will need a high ring, 9-12 cm, but if you do not have, improvise raising the side of the form with baking paper on the inside, with acetate foil (I recommend, it is the easiest to use) or thin wrapped cardboard in aluminum foil.

Place the countertop on a straight plate, put the ring and mount the chosen improvisation if we do not have a high shape.

  • For baking paper, it will help to put a few points of butter inside the mold, which will stick the paper to the ring and help fix it.

We adjust the ring according to the size of the countertop and start with the creams.

We prepare all the ingredients at hand plus 6 bowls:

  1. for mixing a liter of whipped cream
  2. to put white chocolate
  3. to put milk chocolate
  4. to put dark chocolate
  5. for mixing the yolks
  6. for hydrated gelatin

Then you have at hand the scale, pencil and paper and a double-bottomed pan.

Weigh and write down on paper how much the pan weighs in which you will boil the milk and the bowl in which you mix the whipped cream!

Mix whipped cream with powdered sugar and vanilla sugar.

  • it must be cold from the refrigerator
  • does not require complete mixing! mix only in half, come up with an idea, how fluffy, not firm, otherwise the creams will come out strong and you will not get perfect layers

We put the chocolates in separate bowls, 200 g each. In another bowl we put gelatin.

Bring the milk to a boil. In the bowl, mix the yolks together with the sugar, until they turn white. We start to gently pour the hot milk, little by little, stirring constantly.

  • We pass the mixture through strainers, back to the bowl in which we boiled the milk to avoid the pieces of yolk being found in the cream.

Stir continuously over low heat until it thickens slightly. 3-4 minutes. The mixture will not have the consistency of a pudding, it will be approximately like condensed milk.

Cover the bowl with cling film and pour 120 ml of cold water over the gelatin. Mix well and leave to hydrate for 10 minutes, just as you leave the yolk cream to cool.

After 10 minutes, put the gelatin in the cream and mix until smooth.

At this point we weigh the cream of the yolks. We will subtract from the figure the value noted for the empty pan. We will divide the remaining mixture equally in the three chocolate bowls.

Cake with three kinds of chocolate

Leave for a minute then stir vigorously to homogenize the chocolate compositions.

Let the mixtures reach room temperature, then start with dark chocolate cream.

Weigh the bowl with whipped cream, subtract the number noted for the weight of the empty bowl and divide the rest exactly by 3.

Put one of the 3 parts of whipped cream in a bowl over the dark chocolate and mix well with a whisk.

I was pouring over the counter. We move very, very slightly left & # 8211 right to set the cream perfectly then put it in the freezer for 15 minutes.

In the meantime, we do the same with milk chocolate cream. After the 15 minutes have passed, lightly pour the second cream and return to the freezer for 15 minutes.

The last one will be white chocolate cream, prepared the same way. This time we put it in the freezer for 30 minutes, then in the fridge for a few good hours or overnight.


Chocolate & # 8211 Chocolate and raspberry cake

Chocolate is the queen of confectionery! You don't need to be an experienced confectioner to see that chocolate is one of the most used ingredients in the sweet world of cakes, from the famous lava cake to the finest chocolate mousse, from dark chocolate ice cream to truffles or pralines. And rightly so, because chocolate is also one of the most versatile ingredients, having the ability to make a cream a royal taste and texture, but also a glaze the most beautiful element of a dessert. And she is also the star of this cake with chocolate and raspberries that I called Chocolate precisely because the predominant taste is clear and to the point!

Chocolate comes in three well-known varieties: white, with milk and black, but recently a fourth type of chocolate was launched, named by those from Callebaut Ruby. But the biggest notoriety is definitely dark chocolate and this ingredient shines in our cake as well.

The combination of dark chocolate and raspberry is an established one and shines precisely through the contrast of taste & # 8211 dark chocolate is bitter, intense, while raspberries are sour, delicate. What connects these two flavors are the subtle notes of chocolate berries, thus creating a dessert that delights the taste buds!

The elements of this chocolate and raspberry cake are:

  • wet countertop with chocolate
  • dark chocolate mousse
  • raspberry jam
  • dark chocolate ganache to cover the cake

Let's not forget the light syrup of the top with raspberry liqueur, an element that enhances the taste of raspberries, without losing the wonderful aroma of dark chocolate, both from the top and from the mousse. I often use such flavoring agents in cakes, but without exaggerating the concentration of alcohol, the goal being to potentiate all other tastes, and not to cover them.

But it is interesting that this cake, containing so much dark chocolate, can be easily customized, replacing the fruit, respectively raspberry, with other fruit purees. How about a cake with chocolate and mango + passion fruit ?! Or a cake with chocolate and strawberries ?! Or, why not, a cake with dark chocolate and cherries? Dream for the taste buds, I guarantee you!

Although most of the composition of this cake is mousse, its assembly is done in the classic style of a cake: countertop & # 8211 cream & # 8211 countertop & # 8211 cream, it is then dressed in a deep chocolate cream, respectively an intense ganache , dark in color, easy to work with a taste that perfectly complements the entire composition of the cake, being at the same time easy to work and color when needed.


Cake with three kinds of chocolate

I wonder what I could write about this Cake with three kinds of chocolate? That I ate a lot of slices, that it's extremely fine and delicate? Is it beautiful?

I really don't know what to start with :))

I had made this type of cake in previous years, but after another recipe that contained fewer ingredients, but now seeing that there is another option, which in my mind was already better than the other, I wanted to try it. And I wasn't wrong, that's really better.

I browsed the net, I read to many people the recipe and how to prepare it, but the greatest confidence was inspired by the recipe posted on Youtube by Beatricia, so I stayed with the video on, respecting 90% of what she did she and look what came out.

Of course, I adapted the quantities according to the size of my cake, the one posted was small, but I did not encounter any hops, although I made not one but 2 cakes.

At least once to try it!

I don't have the best pictures, I made the cakes in the afternoon, so I only caught the light of day for the section.

Ingredients & # 8211 for a cake with a diameter of 24-25 cm, from which I can eat without problems at least 15-20 people, I really think I can ask for a thin slice :)))

For the countertop

For creams

  • 200 g white chocolate
  • 200 g milk chocolate
  • 200 g dark chocolate with 54-75% cocoa
  • 6 yolks
  • 700 ml milk
  • 150 g sugar
  • 2 sachets of vanilla sugar
  • 1 l whipped cream with 25-30% fat +100 g powdered sugar
  • 3 gelatin sachets (10 g sachet, gelatin granules)
  • 120 ml of cold water

Definitely! & # 8211 a sing

Use quality chocolate, like Milka, Lindt or whatever you have in the area and whipped cream as well, to be good. Good is good.

The initial cake may seem difficult to make but it's not, after you get used to it you'll be right, it's not really scary, it's more to write :))

The only thing is that you dirty all the dishes and all the kitchen :)))

We start by preparing the cake top with three kinds of chocolate

Mix eggs, whole, until smooth, then add sugar and a pinch of salt. Mix for 5 minutes, until the mixture has doubled in volume and is very fluffy.

Add flour mixed with cocoa and mix with a spoon from bottom to top, while moving the bowl in a circular motion. Prepare a round tray with a diameter of 26 cm, put baking paper, pour the mixture and level.

Bake in the preheated oven, at 170 degrees, for 20-25 minutes or until the toothpick test is passed.

Let cool on a grill.

We are preparing an adjustable ring for the cake.

  • note: We will need a high ring, 9-12 cm, but if you do not have, improvise raising the side of the form with baking paper on the inside, with acetate foil (I recommend, it is the easiest to use) or thin wrapped cardboard in aluminum foil.

Place the countertop on a straight plate, put the ring and mount the chosen improvisation if we do not have a high shape.

  • For baking paper, it will help to put a few points of butter inside the mold, which will stick the paper to the ring and help fix it.

We adjust the ring according to the size of the countertop and start with the creams.

We prepare all the ingredients at hand plus 6 bowls:

  1. for mixing a liter of whipped cream
  2. to put white chocolate
  3. to put milk chocolate
  4. to put dark chocolate
  5. for mixing the yolks
  6. for hydrated gelatin

Then you have at hand the scale, pencil and paper and a double-bottomed pan.

Weigh and write down on paper how much the pan weighs in which you will boil the milk and the bowl in which you mix the whipped cream!

Mix whipped cream with powdered sugar and vanilla sugar.

  • it must be cold from the refrigerator
  • does not require complete mixing! mix only in half, come up with an idea, how fluffy, not firm, otherwise the creams will come out strong and you will not get perfect layers

We put the chocolates in separate bowls, 200 g each. In another bowl we put gelatin.

Bring the milk to a boil. In the bowl, mix the yolks together with the sugar, until they turn white. We start to gently pour the hot milk, little by little, stirring constantly.

  • We pass the mixture through strainers, back to the bowl in which we boiled the milk to avoid the pieces of yolk being found in the cream.

Stir continuously over low heat until it thickens slightly. 3-4 minutes. The mixture will not have the consistency of a pudding, it will be approximately like condensed milk.

Cover the bowl with cling film and pour 120 ml of cold water over the gelatin. Mix well and leave to hydrate for 10 minutes, just as you leave the yolk cream to cool.

After 10 minutes, put the gelatin in the cream and mix until smooth.

At this point we weigh the cream of the yolks. We will subtract from the figure the value noted for the empty pan. We will divide the remaining mixture equally in the three bowls of chocolate.

Cake with three kinds of chocolate

Leave for a minute then stir vigorously to homogenize the chocolate compositions.

Let the mixtures reach room temperature, then start with dark chocolate cream.

Weigh the bowl with whipped cream, subtract the number noted for the weight of the empty bowl and divide the rest exactly by 3.

Put one of the 3 parts of whipped cream in a bowl over the dark chocolate and mix well with a whisk.

I was pouring over the counter. We move very, very slightly left & # 8211 right to set the cream perfectly then put it in the freezer for 15 minutes.

In the meantime, we do the same with milk chocolate cream. After the 15 minutes have passed, lightly pour the second cream and return to the freezer for 15 minutes.

The last one will be white chocolate cream, prepared the same way. This time we put it in the freezer for 30 minutes, then in the fridge for a few good hours or overnight.


White chocolate cake with coconut and raspberry mousse

1. Melt the butter and chocolate in a saucepan. Add coconut milk and sugar, then stir until dissolved. Allow the composition to cool for 10 minutes.

2. In a bowl, beat eggs with sour cream.

3. Separately, in a large bowl, combine flour and coconut. Gradually add the chocolate composition over the flour, until you incorporate it all.

4. Pour the dough into a cake tin lined with baking paper and put the tray in the oven at 160 degrees for 120 minutes, or until the toothpick test passes.

5. Allow the cake top to cool, then remove and refrigerate for 6 hours.


Gluten-free cake with chocolate and raspberries

Every anniversary is celebrated with a cake to match, isn't it? Although I love them and I always want them on the table, I admit that I haven't prepared a special cake for some time. And, even though I was extremely busy and tired on the way out, I still planned a cake that I had been dreaming of for some time. It happened that this year, the anniversary of my birthday caught me in the middle of the Romanian and gluten-free cooking campaign.

So, my special cake was gluten-free, with lots of chocolate and raspberries that I had picked in the yard in the fall. I had initially thought of making a chocolate trio cake (I started from the idea of ​​the decor, of the final presentation, after which I also imagined the recipe), but, considering that I used a small cake shape, with a diameter of only 19 cm, I had to shrink a little. That's how I changed the project and I got a gluten-free cake with chocolate and raspberries, delicious, special, elegant and personalized!

I couldn't say how traditional Romanian this cake is, but chocolate and raspberries are a super successful combination since I know myself. And probably since you know each other! Somehow following this logic, and taking into account the fact that cakes have always been present at Romanian festive events, I could include this gluten-free cake with chocolate and raspberries in the panoply of Romanian recipes, right?

It is not difficult to prepare, but it is somewhat meticulous. It is recommended to make the decorations first, because it requires more attention and time. The glaze didn't work out perfectly, but I still have time to practice, it's just the second attempt. Obviously, there is room for improvement, next time I will know exactly where I need to work more for a perfect finish. However, it is the most special cake I have prepared so far and I will definitely repeat it!

If you like my gluten-free recipes participating in this campaign, I invite you to vote for them, through a comment, on the album on Facebook, specially created for this campaign. You need to know that there is a surprise for you too, my readers: at the end of the campaign, Schar awards one of the readers who left comments on this album. The prize consists of a basket of gluten-free Schar products and will be offered after the draw using random.org.


Chocolate and raspberry cake

Chocolate and raspberry cake
A delicious cake prepared with love for my son Catalin, who turned 25 last month !!
Happy Birthday my dear!! & lt3
It can be prepared very well by those who do not have much experience in preparing more complex desserts, you just need patience, good ingredients and a little attention.
Chocolate cream is the lightest cream, but also among the best chocolate creams.
Following this recipe you will get a cake of at least 2.5 kg with a total cost that you would give only 1 kg if you bought it from the confectionery.
But the satisfaction will be great, because it is made by you and you also know what ingredients you used !!
I recommend you try it on holidays, it will definitely be very appreciated !!

Ingredients-Cake with chocolate and raspberries

countertop
8 eggs
8 lg sugar
5 lg flour
4 lg black cocoa
esenta de rom
Cream
600 g dark chocolate
600 ml liquid cream
400 g frozen or fresh raspberries
250 g sugar cough
Syrup
500 ml of water
sugar as sweet as you want
vanilla essence
Glaze
250 g dark chocolate
250 ml liquid cream
decoration
fresh fruit of your choice

Preparation-Cake with chocolate and raspberries

The cocoa top is prepared first, and you can find its recipe by clicking on the link- Cocoa cake top


For the syrup, boil the water with sugar and flavor it with vanilla after it has cooled.
Put the frozen / fresh raspberries in a saucepan, add the sugar and mix gently without crushing the fruit as much as possible.

Saute for a few minutes until the sugar melts and a consistent sauce with whole fruits is formed.

Leave to cool before use.
After we have prepared the cake top, the syrup and the raspberry sauce, we also prepare the cream.

Put the whipped cream in a saucepan and keep it on the right heat until it warms up well without boiling.
Remove from the heat and add the broken chocolate into small pieces.
Stir vigorously until the chocolate melts completely and we get a homogeneous cream.
We use it immediately to fill the cake.

Chocolate and raspberry cake-Assembly

The top is cut into three equal sheets.
In the form in which we baked the top, we place the first sheet, we syrup it as much as we want, we pour over half the amount of chocolate cream, we put half of the raspberry sauce over the chocolate cream, we place the second sheet, we syrup it, we put the rest of cream and raspberry sauce.

We finish with the third sheet, we syrup it, we wrap the form with food foil and we leave it in the fridge for a few hours or overnight.
Gently pass with a knife on the edge to detach the cake from the shape, place a plate on top and turn the cake over.
Remove the detachable cake form and glaze the cake in the chocolate icing, which we obtain very simply: heat the cream without boiling it, add the chocolate, remove from the heat and mix until completely homogenous.
Spread the icing on the cake using a knife or spatula.
Let the glaze harden and decorate according to your imagination.
To obtain beautiful slices, portion with a knife with a warm blade.


Cake with chocolate cream and raspberries

Step 1
3 round trays with baking paper greased with butter and flour.

Step 2
In a large bowl, mix the butter with the sugar until you get a fluffy cream. add eggs, one at a time, mixing well after adding each egg. Add vanilla. Mix flour, cocoa, baking powder, salt and baking soda, add everything to the cream you obtained by adding milk and mixing in containers.

Step 3
Pour into the 3 trays and leave the compositions in the oven at 350 degrees for 20-25 minutes. Leave to cool for 10 minutes before removing them from the trays.

Step 4
For the chocolate icing, add the chocolate and butter in a saucepan and then melt over low heat. Pour the composition into a larger bowl and leave to cool for 5 minutes. Add the cream and sugar and mix.

Step 5
For the raspberry cream in a small bowl, mix the cream until it becomes thin. Add the canned raspberries, sugar and liqueur and stir until stiff.