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Grease a heat-resistant form with butter, then place a layer of jam.
Separate the egg whites from the yolks, then beat the egg whites with a pinch of salt until they double in volume, gradually add the sugar and mix until it is no longer felt.
Add the yolks, one by one, the oil and the sifted flour, mix the composition well.
Pour the resulting composition over the layer of cherries and bake in the preheated oven for about 30-35 minutes on low heat.
The toothpick test is done.
When ready, allow to cool slightly, but do not allow to cool.
Place a plate on top of the form and turn it over with a firm motion.
Allow to cool well.
Prepare the glaze:
Put the chocolate, butter and milk in a kettle over low heat, mix until smooth, leave to cool and harden a little, then distribute nicely over the cherries.
It is optionally decorated with almond flakes and strawberries or cherries.
Cherry cream cake and chocolate
In a bowl, mix the flour with the sugar, vanilla sugar, cocoa, add beaten eggs, baking powder, baking soda soaked in lemon juice, oil and cold milk.
Mix well with the aim to obtain a viscous composition. (like sour cream)
Pour into the tray lined with baking paper (I used the tray on the stove), then put in the preheated oven until it passes the toothpick test.
Let it cool very well, I cut it in half, then cut it in half again.
In a kettle, add the broken chocolate pieces, the butter cut into pieces and 200 ml of whipped cream, put on low heat, stirring constantly until it melts, cover with foil and let it cool very well, mix until it doubles in volume, add the rest of mixed cream and mix.
Cherry cream - over the pitted cherries, add the sugar and mix well and leave for 30 minutes, then pass them with a blender, strain them with a strainer.
Mix cream with 1/2 of the syrup obtained, add condensed milk and, if we want a darker color, add syrup, mix well until smooth.
Assembly-place the first sheet-syrup it-add 1/2 chocolate cream-countertop-syrup-1/2 cherry cream-countertop-syrup-chocolate cream-countertop-syrup-grease the countertop with the remaining cherry cream and let it cool, approx. 1 hour.
Melt the chocolate with the whipped cream, pour over it and decorate with fruit.
In a bowl, mix the flour with the sugar, vanilla sugar, cocoa. Make a hole in the middle and add beaten eggs, baking powder, baking soda previously dipped in lemon juice, oil and cold milk.
Mix well with the goal, it should result in a composition not very thick (like sour cream). Pour into the tray lined with baking paper (I used the stove tray), put in the preheated oven until it passes the toothpick test. Let it cool very well, I cut it in half, then again in half.
In a kettle, add the broken chocolate pieces, the chopped butter and 200 ml of whipped cream, put on low heat, stirring constantly until it melts, finally cover with foil and let it cool very well after it has cooled well, mix until which doubles its volume, add the rest of the mixed cream and mix well.
Over the pitted cherries add the sugar and mix well and leave for 30 minutes, then pass them with a blender, strain with a strainer. Mix cream with 1/2 of the syrup obtained, add condensed milk and, if we want a darker color, add syrup, mix well until smooth.
Place the first sheet-syrup-add 1/2 chocolate cream-countertop-syrup-1 / 2cherry cream-countertop-syrup-chocolate cream-countertop-syrup-grease the top with remaining cherry cream and let cool for about 1 hour . Melt the chocolate with the whipped cream, pour over it and decorate with fruit.
Fasting blackberry with chocolate icing and peanuts
210 gr flour 200 gr sugar 40 gr cocoa 10 gr baking powder 1/4 teaspoon salt a sachet of vanilla sugar or a teaspoon of vanilla extract 80 gr refined oil 300 ml plain water.
For the icing: 2 tablets of dark chocolate, 2-3 tablespoons of vegetable milk (coconut, soy.) Or peanut water.
Method of preparation
In a bowl mix all the dry ingredients.
Add the oil, water and vanilla extract.
Mix well with a whisk until the lumps disappear. We need to get a shiny cream, quite liquid.
Pour the composition into a baking dish, greased with oil.
Bake the blackberry for 20-25 minutes at 190 degrees C.
Do not open the oven at all for 20 minutes. And then, do the toothpick test. If the toothpick, after you have pricked the blackberry, comes out clean, remove the dish from the oven.
Let it cool for 15-20 minutes, then (while the black is still hot) turn it over on a wire rack.
I sliced it when it cooled, but you can leave it whole and decorate it like a cake.
We prepare chocolate icing:
Melt the chocolate in the microwave or in the steam bath (so that the icing does not harden after cooling, you can add a few tablespoons of vegetable milk or water).
The peanuts, which we fried lightly, we grind not very finely in the food processor.
Grease the blackberry slices with chocolate icing and sprinkle with peanuts.
It can be served hot, decorated with bitter cherry jam and ice cream. Or just sprinkled with powdered sugar.
Ingredients for the top layer:
For the lower countertop, rub the eggs with the sugar until a foam is obtained. The butter mixes itself until it acquires a frothy consistency then it is added over the egg cream. Put sour cream, flour mixed with baking powder beforehand, mix and divide the dough into two unequal parts. In the smaller part, add cocoa and chopped cherries.
Pour the white dough into the tray lined with baking paper, then mix the fruit dough with a toothpick on top. Put the tray in the oven for 30 minutes and then let it cool completely.
For the chocolate icing, break it into pieces and pour hot cream over it. Stir to melt. Spread a layer of cream cheese over the counter and then pour the icing. Leave to harden and leave to cool for 3 hours. Serve sprinkled with powdered sugar.
Keep cool. Wait 3 hours before serving, after cooking.
Ingredients Heart cake with chocolate and cherries by Simona Callas
(for 6 cakes of 125 g each)
- 1 small egg
- 20 g sugar www.simonacallas.com
- 20 g soft butter
- ½ teaspoon vanilla extract
- 20 g white flour
- 10 g of almond flour
- ¼ teaspoon baking powder
- 200 g dark chocolate (50% cocoa)
- 200 g quality mascarpone
- 50 g powdered sugar www.simonacallas.com
- 1 teaspoon vanilla extract
- 200 g lightly beaten whipped cream
- 24 sour cherries drained of syrup
Chocolate velvet icing
Chocolate cake with cottage cheese and cherries & # 8211 a real treat!
Chocolate cake with cottage cheese and cherries can be served on any occasion. Even the most capricious person will want to taste this delicious dessert. It is a real delight for the taste buds. You can find the recipe in the rows below.
- 100 gr dark chocolate, 150 gr sugar
- 120 g butter, 4 eggs, a pinch of salt
- 120 gr wheat flour, 1 teaspoon baking powder
- 300 gr cow's cheese, 1 sachet of vanilla sugar
- 300 gr cherries, powdered sugar (for decoration)
Method of preparation:
We break the dark chocolate into pieces and melt it in a bain-marie, together with the butter. Add 2 eggs and 50 g of sugar. Beat the mixture with the blender and add a pinch of salt. At the end, add 120 gr of wheat flour and 1 teaspoon of baking powder.
Put half of the dough in a round tray (diameter 20 cm) lined with baking paper. Add the cherries to the remaining dough.
We prepare the cheese filling. Beat the cottage cheese with 100 g of sugar, 1 sachet of vanilla sugar and 2 eggs. Stir until you get a smooth cream.
Put over the dough in the pan, the cream cheese and the remaining dough. We alternately pour the two compositions. Put the tray in the preheated oven at 180 degrees and bake the cake until the edges separate from the tray walls. We can do the test with the toothpick, to check if the countertop is baked.
Remove the tray from the oven and let the cake cool. After it has cooled, decorate it with powdered sugar and cherries. We cut the cake into slices and serve it with our loved ones. Good appetite and increase cooking!
This Black Forest cake is a relatively modern cake, appeared in the & # 821730 of the last century. His origins are disputed between Josef Keller and Edwin Hildenbrand (20 years apart). However, the name of this cake does not come from the Black Forest mountain range (from SE Germany) but from Schwarzwälder Kirschwasser (cherry brandy from the Black Forest area, 40% alc.). You can read more about this cake here and here.
Of course I did a lot of research on the internet to find out about this Black Forest Cake original recipe & # 8211 the same thing Diana and I did with the other famous cakes. We want to provide readers with accurate information. Just as Dobos Cake is protected in Hungary (official patent) and cannot be marketed if it does not meet a number of conditions (ingredients, techniques, dimensions), so Black Forest Cake is a registered trademark of Germany and its composition is officially regulated. It clearly specifies what it should contain: cocoa pandispan tops, optional fragile dough sheet at the bottom, cherry and / or cherry filling as well as the minimum amount of Kirschwasser. Without this cherry brandy there is NO Black Forest Cake! The law allows both white and whipped cream. and round or rolled shape. More here (bilingual document EN_DE).
Black Forest cakes are cakes with cream and cherry brandy (Kirschwasser 40% alc.) Or with butter cream and cherry brandy, as well as a combination of them. Butter cream and / or natural whipped cream, partially ganas as well as cherries, whole or in pieces, in specially prepared compositions, serve as a filling. The added amount of cherry brandy (Kirschwasser) should feel great. The tops can be made of white pandispan or with cocoa. The composition of the black countertops must contain at least 3% cocoa powder or defatted cocoa. For the lower countertop, fragile dough is also used. The cake is dressed in butter cream or natural whipped cream and decorated with pieces (chocolate flakes). Only cakes that meet these criteria can be marketed in Germany under this name Black Forest Cake.
Don't imagine that Black Forest Cake is any pandispan with cocoa and baking powder, sprinkled with some frozen cherries or cherries or made from compote and dressed in so-called & # 8222 liquid cream & # 8221 aka synthetic (hulala). Nuuuu! Just like neither Diplomat Cake it is not the monstrosity with the same artificial whipped cream and kiwi slices. Forget it. The names that designate original cakes have their purpose & # 8211 just to make clear the difference between a quality product and its cheap imitations. How many recipes so to speak Tort Dobos with margarine you didn't find on the internet? Or without melted chocolate in cream. But Tort Sacher with baking powder and then in syrup? Rasu & # 8217 plans & # 8217!
Cherry cake with chocolate and bitter cherries
Cherry cake with chocolate and bitter cherries wet countertop with cocoa wet countertop with chocolate fruit cake homemade cakes confectionery cakes sour cherries sour cherries sour cherries sour cherry syrup bitter cherry syrup black cherries.
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