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Super chocolate cake

Super chocolate cake

Once Ruxy made me think of a cake made of champagne and cream biscuits, in fact chocolate and vanilla pudding ....... and I couldn't resist ...... it's easy to make, no oven, no heat ... and a lot of chocolate in my case

  • 2 packs of biscuits
  • a glass of milk 200 ml
  • an envelope of vanilla pudding
  • a bitter chocolate
  • 250 ml liquid whipped cream, beaten
  • syrup:
  • 200 ml milk + 2 tablespoons nessquik
  • for decoration:
  • 50 gr dark chocolate + a teaspoon of oil

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Super chocolate cake:

We assemble the cake on a straight plate.

Heat the milk and add the chocolate until it melts. Leave the syrup to cool and then mix with the vanilla pudding. In the cream obtained, incorporate the whipped cream with a spatula.

The syrup for the biscuits is obtained from the heated milk and mixed with the nessquik powder. layers generously coated with cream (the cream also remained from a roll that I will tell you about another time)

To garnish, melt the chocolate with a teaspoon of oil in the microwave or in the steam bath, spread it on a fine plastic bottom or a cardboard with an aluminum surface (that's what I had), spread it in a thin layer with a spatula and give in the fridge until the cake is decorated. With a wide-bladed knife, grate the chocolate on the cardboard until you get the ingredients as in the pictures below. Leave it in the fridge overnight. Have fun !!!


Method of preparation

Boil the milk with the sugar and coconut. Lower the heat and add the flour lightly while stirring, like polenta. Rub well to thicken and not have lumps.

When it is ready, remove from the heat and let it cool. Cover the surface of the cream with cling film so that no pojghita is formed.

Over the cold cream we put the butter at room temperature, vanilla essence and melted and slightly cooled white chocolate.

Mix with the mixer until the ingredients are bound and a fine and very tasty cream results.

We stop 3 tablespoons of cream for decoration, and we divide the rest of the cream into 3 equal parts and distribute it between the pandispan sheets.


Method of preparation

Black with jam

I mixed all the ingredients with the mixer. I put the cake in the preheated oven for 45

Lemon and berry cake

It is made very quickly and eaten the same way :)). first mix the margarine with the sugar and oil


Method of preparation

Boil the milk with the sugar and coconut. Lower the heat and add the flour lightly while stirring, like polenta. Rub well to thicken and not have lumps.

When it is ready, remove from the heat and let it cool. Cover the surface of the cream with cling film so that no pojghita is formed.

Over the cold cream we put the butter at room temperature, vanilla essence and melted and slightly cooled white chocolate.

Mix with the mixer until the ingredients are bound and a fine and very tasty cream results.

We stop 3 tablespoons of cream for decoration, and we divide the rest of the cream into 3 equal parts and distribute it between the pandispan sheets.


Chocolate and tonka cake


I had a great passion for tonka pods. They are extremely fragrant and the cakes prepared with it are absolutely wonderful. Especially chocolate cakes! So far I have only tried to use them in this one chocolate cake, simple and delicious, but next time I will definitely perfume a pandispan with it.

The plant that produces pastaile tonka is originally from Venezuela. It also grows in Colombia, the Amazon and Trinidad. The tree reaches 25 m in height and 1 m in diameter.

The fruits resemble a small mango fruit and are harvested when they are perfectly ripe then dried and extracted seeds that have a size of 3-4 cm and a width of 1 cm.

When they are fresh they have a smooth surface and are brown. When it dries, the surface wrinkles and the pods turn black.

The aroma is a combination of hay, vanilla and honey. In the past, tonka pods were used in perfumery, only recently began to be used in the kitchen.

You can find tonka pods on the Vanilla Pasta website.

Ingredients & # 8211 Chocolate and tonka cake (24 & # 21524 cm)

  • 200 g flour
  • 200 g butter
  • 200 g brown sugar
  • 100 g bitter chocolate / milk
  • 50 g cocoa
  • 70 ml of milk
  • 5 eggs
  • 2 teaspoons molasses / honey
  • 1 ton of pasta
  • a knife tip salt
  • 1/2 sachet baking powder

Method of preparation

  • First, melt the chocolate in a bain-marie or in the microwave and then let it cool.
  • Mix the butter at room temperature mixed with the sugar until completely homogenous, then add one egg at a time. We add the next egg only after the previous one has been perfectly incorporated. Add molasses and 1 tonka bean grated.
  • Add the chocolate and carefully incorporate it into the dough.
  • Mix the flour with the salt, cocoa, baking powder and a pinch of salt and then pass this mixture through a sieve. Gradually add the flour to the dough, alternating it with the milk.

  • Wallpaper the tray with baking paper passed through a stream of cold water and squeeze very well, add the dough and level it nicely.
  • Bake the cake in the preheated oven at 180 ° C for 25-30 minutes.
  • We take it out and let it cool until we make the icing.
Cocoa glaze

Prepare the glaze

  • Put all the ingredients in a saucepan over low heat. Stir continuously until the sugar melts completely and the icing acquires a slightly dense consistency. Turn off the heat and let it cool for about 5 minutes (be careful to keep it from hardening too much) and spread it over the entire surface of the hot cake.
  • Sprinkle a few almond chips and let the cake cool and the icing harden and then serve it with gusto.

Method of preparation

Mix eggs with sugar until they triple in volume and light in color. Mix the flour with the cocoa and then sift it. Add 2 tablespoons of the solid mixture to the liquid and mix at medium speed. We do this until we finish incorporating the whole solid mixture. Pour the composition in a tray lined with baking paper and leave it at 170 degrees C for 20-30 minutes. We check the worktop with a toothpick.

Heat the liquid cream (without bringing it to the boil). Remove from the heat and add the white chocolate, broken into pieces. Stir continuously until the chocolate melts. Let the cream reach room temperature, and then leave it in the fridge for 15-20 minutes.

After the 15-20 minutes have passed, remove the cream and mix it until it becomes creamy. Add a tablespoon of mascarpone and mix. We do this until we finish incorporating all the mascarpone cream. If the cream is not fluffy enough, then add more mascarpone cream.

Heat the liquid cream (without bringing it to the boil). Remove from the heat and add the broken dark chocolate into pieces. Stir continuously until the chocolate melts. Let the cream reach room temperature, and then leave it in the fridge for 15-20 minutes.

After the 15-20 minutes have passed, take the cream out of the fridge and mix it until it becomes creamy. Add 1 tablespoon of mascarpone and mix. We do this until we finish incorporating all the mascarpone cream.

Put the egg whites in a bowl with the 2 tablespoons of sugar and salt powder. Mix until the egg whites turn into a firm meringue (when we turn the bowl upside down and the meringue stays, it means it is ready).

Preparation of fruit cream:

Put the cherries together with the sugar in a blender. We mix them until they turn into a paste. We put them in a small saucepan. Let them simmer for 5 minutes. Dissolve the starch with the 3 tablespoons of water and add it over the cherry paste. Stir a few times and take the pan off the heat.


Method of preparation

Mix eggs with sugar until they triple in volume and light in color. Mix the flour with the cocoa and then sift it. Add 2 tablespoons of the solid mixture to the liquid and mix at medium speed. We do this until we finish incorporating the whole solid mixture. Pour the composition in a tray lined with baking paper and leave it at 170 degrees C for 20-30 minutes. We check the worktop with a toothpick.

Heat the liquid cream (without bringing it to the boil). Remove from the heat and add the white chocolate, broken into pieces. Stir continuously until the chocolate melts. Let the cream reach room temperature, and then leave it in the fridge for 15-20 minutes.

After the 15-20 minutes have passed, remove the cream and mix it until it becomes creamy. Add a tablespoon of mascarpone and mix. We do this until we finish incorporating all the mascarpone cream. If the cream is not fluffy enough, then add more mascarpone cream.

Heat the liquid cream (without bringing it to the boil). Remove from the heat and add the broken dark chocolate into pieces. Stir continuously until the chocolate melts. Let the cream reach room temperature, and then leave it in the fridge for 15-20 minutes.

After the 15-20 minutes have passed, take the cream out of the fridge and mix it until it becomes creamy. Add 1 tablespoon of mascarpone and mix. We do this until we finish incorporating all the mascarpone cream.

Put the egg whites in a bowl with the 2 tablespoons of sugar and salt powder. Mix until the egg whites turn into a firm meringue (when we turn the bowl upside down and the meringue stays, it means it is ready).

Preparation of fruit cream:

Put the cherries together with the sugar in a blender. We mix them until they turn into a paste. We put them in a small saucepan. Let them simmer for 5 minutes. Dissolve the starch with the 3 tablespoons of water and add it over the cherry paste. Stir a few times and take the pan off the heat.


SUPER DELICIOUS! Poppy cake and chocolate icing

250 g margarine
150 g powdered sugar
2 tablespoons poppy seeds
1 tablespoon honey
250 ml of mineral water
350 g flour
100 g ground nuts
1 tablespoon baking powder
2 sachets of vanilla sugar
1 pinch of salt
100 g dark chocolate

Method of preparation

In a bowl put: 200 g of margarine, sugar, salt and 1 sachet of vanilla sugar. Mix until a homogeneous cream is obtained in which mineral water is incorporated, alternating with flour, 50 g of nuts, honey, baking powder and poppy seeds.

Line the tray with baking paper (or grease it with oil and line it with flour) and pour the composition. Put the tray in the preheated oven, over medium heat, for 45 minutes.

During this time, boil the rest of the margarine in a bain-marie together with the chocolate, walnuts and 1 sachet of vanilla sugar.

Pour the hot icing over the cold cake, spread evenly over the entire surface. Portion after the glaze has hardened.