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Black dessert with nuts and cherries

Black dessert with nuts and cherries

Mix the soft butter with the sugar until the mixture becomes creamy, then add the yolks one by one.

Add the walnuts, rum essence and cocoa powder and incorporate lightly, then move the composition into a large bowl.

Beat the egg whites separately, add a pinch of salt and place them over the composition in the bowl, stirring gently, with a spatula, from the bottom up.

Mix the flour with the baking powder and place little by little over the blackberry composition, mixing lightly with a spatula.

Wallpaper a rectangular tray with oil and flour, pour the blackberry mixture and sprinkle the cherries on top.

Bake in the preheated oven at 180 degrees C for 40 minutes and do the toothpick test.

Remove the blackberry and leave it to cool, then cut it into cubes.

Prepare the icing by pouring hot cream over the broken chocolate and mix well

glaze the blackberry cubes and serve.


Cake & # 8220Black teeth & # 8221or & # 8220the teeth of the black woman & # 8221 she is a black woman with extremely tasty and beautiful meringue. It is also found under the names of & # 8220black cake in white shirts & # 8221, & # 8221black cake in white pajamas & # 8221, & # 8220black in pajamas & # 8221.

The idea remains the same regardless of the name of the cake: a slightly damp black meringue top, over which some put chocolate, others do not. The binder between meringue and countertop differs from one recipe to another: it can be with cream or in the economical version with jam.

There are other variants on the internet of this cake in which the meringue is baked directly on the countertop, but the baking time is very short, so as not to dry the countertop and the meringue remains raw.

In the version I suggest below, the meringue is baked at 100 ° C for an hour, then wait for it to cool completely with the door ajar, just as you would if you prepared simple meringues or a Pavlova cake.

Furthermore, cake & # 8220Black teeth & # 8221as in childhood, it also has a cream that binds between the blackberry top and the meringue. I redid the recipe and reduced the amount of sugar in the old recipe because it seemed too sweet, although in the past I did not have a problem with excess sugar.

When I prepared the cake, at the beginning of the blog, I think it is one of the first 20-25 recipes, I did not use black cocoa powder, but cocoa powder with milk. I did it for the 8th wedding anniversary.

My child, at that time, refused everything that had black cocoa. Even if he received a small piece, we try to prepare the recipes so that it is to his liking. But, my mother tells me that she used to not find black cocoa powder, so she prepared the cake with any type of cocoa she found in stores or received from friends. And, also from those times, in the recipe books of my mother's friends the recipe had margarine. I recommend replacing it with butter, with a fat of at least 82% fat, for a good taste, but also for the fact that it is healthier.

I have some remarks about the top of this cake. It is a top with butter and has a slightly moist and fluffy texture at the same time, a top that does not crumble when cut. But, depending on the type of butter, the size of the eggs, the quality of the flour used, the temperature of the oven provided, the texture does not always come out the same. The differences are small, but there are also cases in which the countertop made in a gas oven can become crumbly. On the second try you will know that you will have to reduce the baking time by about 5 minutes, and the top will be perfect. It happened to me when I was on vacation, at such an oven, so what I'm telling you is from my own experience.

If you want to see other blackberry or brownie recipes prepared by me, I recommend you try black woman with three kinds of chocolate and oreo, brownie cheesecake, black with walnuts and oranges. I put all the recipes for blackberries and brownies in one post, whose link you can find if click here.

Here is the list of ingredients and how to prepare it cake & # 8220Dinti de Negru & # 8221:


For the countertop:

30 g black cocoa powder

1 teaspoon natural vanilla essence / vanilla extract

For meringue:

For the cream:

20 g black cocoa powder

For topping:

dark chocolate flakes

Preparing the cake & # 8220Black Teeth & # 8221 starts with the countertop. While it is baking, I mixed the meringue, which needs a longer baking time, but also cooling.

For the beginning I mixed the butter with the sugar, I added the natural vanilla essence then I gradually incorporated the yolks.

I poured the milk in a thin thread, mixing during this time. I sifted the flour and black cocoa powder in the same bowl and mixed them with the baking powder, then incorporated them into the dough.

I put the dough in the tray lined with baking paper and baked it for a while until the toothpick test passed (but not more than 20 minutes!). It was ready in 17 minutes.

While the countertop was baking, I prepared the meringue. I mixed the egg whites with a pinch of salt until they doubled in volume and became a white foam, then I gradually added the sugar and mixed until the foam was hard. I incorporated the starch, then the vinegar. I spread the meringue in the same tray and baked it for an hour at 100 ° C, then I let it cool for an hour in the oven, with the door ajar. I detach it from the baking paper with a knife with a very long blade after it cools down, being very careful not to break it.

During this time I prepared the cream. I put the milk with cocoa and sugar on low heat and left them until the sugar dissolved. I removed from the heat, added the butter and mixed until the composition was homogeneous. I didn't put the cream in the fridge, because I need to spread it lightly.

The cake is assembled: I put the cream on the counter, then the meringue, but in this case I need help because the meringue can break. In this case I use 4 very long and very wide knives placed under the meringue and I move it over the cream. It cracks a little, when I remove knives, but it is not a tragedy, it will be covered with chocolate.

I put melted chocolate in the microwave with milk and mixed it until it was homogenized.

Here are the pictures from the initial post, from August 24, 2010.

Here is a video recipe for the black woman with chocolate and nuts


Brownie (blackberry) with nuts and apples is that cake with chocolate, nuts and apples, perfectly matched with autumn, which will make our days sweeter and more beautiful. Moist, fragrant and delicious! In other words, it's the perfect taste I want to feel when I eat chocolate cakes.


75 g flour + 1 tbsp
1 pinch of salt
175 g sugar
1 packet of vanilla sugar
2 teaspoons baking powder
50 g black cocoa powder
1 tip of cinnamon knife
100 g butter
3 eggs
1/2 teaspoon vanilla essence
120 g Dr. Oetker fresh cream (or very thick cream)
80 g dark chocolate chopped into small cubes
100 g coarsely chopped walnuts
2 apples
2 tablespoons lemon juice

Melt the butter in the microwave or in a kettle, then let it cool. Mix in a bowl flour with a pinch of salt, sugar, vanilla sugar, baking powder, cinnamon and cocoa until the composition is homogeneous.

Mix eggs in another bowl until they double in volume, then put the vanilla essence and melted butter over them. Pour eggs with butter over the solid ingredients and mix with a spoon. We incorporate fresh creams.

Add the chopped walnuts and chocolate and mix.

Pour the composition into a tray with a diameter of 22 cm. Peel the apples, cut them into quarters and remove the spine. Dip the apples in a bowl with a little water and lemon juice, then cut the apple quarters, put them in a little flour (part I forgot to make and they were partially dipped in the dough), then put them over it took.

Bake brownie with nuts and apples in the preheated oven at 180 ° C for 45 minutes, or until it passes the toothpick test. When it is cooked, take it out and let it cool on a grill.


A very successful blackberry recipe, with a compact top, brownies, and an intense chocolate aroma.

For the countertop:
100 g butter
200 g (1 cup with a volume of 250 ml) of sugar
2 eggs
55-60 g (2 tablespoons) of cocoa
250 ml of sweet cream (30-35%)
250 ml of milk
280 g (2 cups of 250 ml) of flour
1 sachet of baking powder

For the glaze:
150 g dark chocolate
20 g butter
50 ml sweet cream
dragees or coconut for decoration

Beat the soft butter with the sugar, then add the eggs one at a time, beating constantly. Add liquid cream and milk, and at the end, incorporate sifted flour with baking powder and cocoa. The dough should have a thicker consistency, when it falls off the spoon, it retains its shape for a few seconds. Pour the dough into a tray (mine is 25x35 cm) lined with baking paper, level the surface and bake over medium heat until the toothpick comes out clean.
For the icing, mix the chocolate, butter and sweet cream in a kettle, over low heat, until it melts and homogenizes the composition. After it cools, spread it on the baked and cooled countertop. It is decorated according to preferences. Cut after the icing has hardened.


It looks great, even inside it has the consistency of brownies. It is noted, thank you. A good day! Csmi

And today all day I was thinking about the blackberry recipe :) We synchronized our thoughts, I just think I will try a fasting recipe first, then this - it looks insane.

Very beautiful and appetizing cake!

I will definitely do it, because it is exactly to our taste. :))

Very good cake! It's just that the picture misled me: the pond looks thin :).
Consequently, we made a double portion, which will reach us by Christmas :)).

Elena, it was really thin, but the shape was big too. I'm glad you did. I hope you finish it by Christmas, so you can do more. :))

Now that I have tasted it, I can say that it really is a high class cake, which reconciles the tastes of even the most refined chocolate!

It is an excellent recipe, one of my favorite cakes that I tried and it turned out very well - Negresa

Video: Γλυκό ψυγείου με βάφλες και κεράσι. Foodaholics (December 2021).