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Chocolate and coffee cake

Chocolate and coffee cake


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For the countertop rub the yolks with half the amount of sugar and vanilla sugar with a spoon. Gradually add continuously mixing oil, coffee and flour mixed with previously sifted cocoa and mix well. Separately mix the egg whites with a pinch of salt and the rest of the sugar. Add the egg whites over the yolk cream and mix gently from top to bottom (not much, just enough to incorporate the egg whites) Divide the composition into 4 equal parts and bake 4 tops in a tray (26 cm diameter) lined with foil / paper baking for 12-15 minutes each (toothpick test)

For the cream mix the butter at room temperature then gradually add 2-3 tablespoons of nutella, a yolk and so on until finished. At the end add the rum essence to taste.

If you don't like raw yolks, you can boil them on a steam bath mixed with 2.3 tablespoons of sugar until they thicken, then leave them to cool and add a tablespoon with a tablespoon of the cream.

Assembly:

Wheat / Syrup / 1/3 cream / wheat / syrup / 1/3 cream / wheat / syrup / 1/3 cream / wheat / syrup /


Let the cake cool for at least 2-3 hours until the cream hardens.


For the icing, melt the chocolate with whipped cream and let it cool.

Dress the cake in chocolate and garnish with the remaining chocolate and candy :)



Chocolate cake

A delicious combination of flavors is this chocolate cake. I used chocolate-fired raisins for the cream, instead of the simple ones. If raisins without chocolate are used, it is preferable to put them in rum and leave them overnight or at least for a few hours. Drain them well from the rum and then use them, and use the remaining rum to syrup the top. When preparing the countertop, I recommend dividing it into 3 parts and baking each one separately. Of course, whoever prefers can put all the dough in the tray and after it is baked cut into 3 equal parts.

I used frozen cherries, but it can also be prepared with cherries. Let the cherries thaw, drain well and then use them for cream. You can also put chocolate pieces in the cream. The cake can be decorated with a chocolate icing. In this case, when cutting the cake, heat the knife in hot water, wipe it and then cut the cake.

The tray used for this chocolate cake is 26 cm.

Wheat ingredient:

Cream ingredient:

Countertop preparation method:

Whisk the egg whites together with the sugar.

Add the yolks and mix a little more to obtain a homogeneous composition.

Separately mix the flour with the cocoa and gradually add it to the egg foam, stirring gently from the bottom up.

The obtained composition is divided into 3 parts and bake each tray for 30 & # 8211 35 minutes.

How to prepare cream:

Beat the eggs with the sugar in a bowl on a steam bath until thickened.

Take the pieces from the steam bath and add the chocolate and mix until smooth, then let it cool.

Separately mix a little butter.

Then add the cold egg cream gradually in butter and mix gently until smooth.

At the end we add the cherries and raisins.

Syrup each countertop with a sugar syrup mixed with rum and put the cream on each countertop


Chocolate cake

A delicious combination of flavors is this chocolate cake. I used chocolate-fired raisins for the cream, instead of the simple ones. If raisins without chocolate are used, it is preferable to put them in rum and leave them overnight or at least for a few hours. Drain them well from the rum and then use them, and use the remaining rum to syrup the top. When preparing the worktop, I recommend dividing it into 3 parts and baking each one separately. Of course, whoever prefers can put all the dough in the tray and after it is baked cut into 3 equal parts.

I used frozen cherries, but it can also be prepared with cherries. Let the cherries thaw, drain well and then use them for cream. You can also put chocolate pieces in the cream. The cake can be decorated with a chocolate icing. In this case, when cutting the cake, heat the knife in hot water, wipe it and then cut the cake.

The tray used for this chocolate cake is 26 cm.

Wheat ingredient:

Cream ingredient:

Countertop preparation method:

Whisk the egg whites together with the sugar.

Add the yolks and mix a little more to obtain a homogeneous composition.

Separately mix the flour with the cocoa and gradually add it to the egg foam, stirring gently from the bottom up.

The obtained composition is divided into 3 parts and bake each tray for 30 & # 8211 35 minutes.

How to prepare cream:

Beat the eggs with the sugar in a bowl on a steam bath until thickened.

Take the pieces from the steam bath and add the chocolate and mix until smooth, then let it cool.

Separately mix a little butter.

Then add the cold egg cream gradually in butter and mix gently until smooth.

At the end we add the cherries and raisins.

Syrup each countertop with a sugar syrup mixed with rum and put the cream on each countertop


QUICK CHOCOLATE AND COFFEE CAKE

a quick chocolate and coffee cake it is very suitable for any occasion. The ingredients are at hand at any time and you can't help but impress your guests or family when you prepare it, especially if you know that they love chocolate in any combination.

In today's recipe I used a lot of coffee. It is present both in the fluffy but very consistent top with the intense aroma of cocoa, as well as in the fine and delicious cream of butter and mascarpone with cocoa and ness. Obviously I also syruped the countertops with a lot of coffee before placing the decadent cream and the rich chocolate icing… So the success is maximum and it is amazing how quickly it disappears from the plate. I encourage you to prepare it and I hurry to present the recipe in as much detail as possible.

Ingredient:

  • 500 gr. flour
  • 450 gr. sugar
  • 90 gr. black cocoa powder
  • 15 gr. Sodium bicarbonate
  • 10 gr. baking powder
  • 5 gr. salt
  • 4 husband eggs
  • 350 ml. kefir
  • 120 ml. oil
  • 10 ml. vanilla essence
  • 350 ml. hot coffee

For the cream:

  • 200 gr. butter at room temperature
  • 200 gr. powdered sugar
  • 1 tablespoon milk
  • 200 gr. mascarpone
  • 10 ml. vanilla essence
  • 3 tablespoons ness
  • 50 gr. black cocoa
  • 3 tablespoons espresso

Chocolate ganache:

Preparation method:

1 Preheat the oven to 180 ° C (200 ° C / gas) and line 3 trays with a diameter of 22 cm.

2 Mix in a large bowl all the dry ingredients (flour, salt, sugar, cocoa, baking soda and baking powder) then add all the wet ingredients starting with the four large eggs.

3 After adding the kefir, vanilla essence and oil, add the hot coffee and mix for a few minutes until completely homogenous.

4 Divide the dough obtained evenly into the 3 trays lined with butter and flour and bake the tops for about 35-40 minutes or until you successfully pass the toothpick test. You will get three wet but very fluffy countertops that will grow evenly and will be quite tall.

5 Let it rest in the pan for 15 minutes, then take it out on a metal grill and leave it to cool completely.

6 For cream rub the soft butter well kept at room temperature then add the powdered sugar little by little and mix for 4-5 minutes. Depending on the consistency, you may need a tablespoon or two of milk.

7 After you have obtained a fine and light butter foam, add the vanilla essence and 200 gr. of mascarpone. Mix for a few seconds then slowly add the cocoa powder and ness previously dissolved in 3 tablespoons of hot espresso.

8 If you think you have obtained a cream that is too soft, all you have to do is leave it to cool for a few minutes, during which time prepare about 250 ml. coffee needed to syrup the countertops.

9 For final assembly of the cake, prepare a support and place the first top under which you put 3-4 strips of baking paper that you can easily remove after decorating. Syrup according to your preferences and divide the cream as evenly as possible between the three layers and on top. Transfer the cake to the refrigerator for a few minutes.

10 For glaze melted in a bain-marie 200 gr. dark chocolate together with 100 ml. liquid cream then add a cube of butter and mix well.

11 Remove the cake from the cold and pour the warm icing on top. Take a spatula and spread it without too much care towards the edges. I assure you that the "careless" strings will delight just as much those who can't wait to taste this quick chocolate and coffee cake and will greatly appreciate the great taste that you just gave back in this festive dessert.


QUICK CHOCOLATE AND COFFEE CAKE

a quick chocolate and coffee cake it is very suitable for any occasion. The ingredients are at hand at any time and you can't help but impress your guests or family when you prepare it, especially if you know that they love chocolate in any combination.

In today's recipe I used a lot of coffee. It is present both in the fluffy but very consistent top with the intense aroma of cocoa, as well as in the fine and delicious cream of butter and mascarpone with cocoa and ness. Obviously I also syruped the countertops with a lot of coffee before placing the decadent cream and the rich chocolate icing… So the success is maximum and it is amazing how quickly it disappears from the plate. I encourage you to prepare it and I hurry to present the recipe in as much detail as possible.

Ingredient:

  • 500 gr. flour
  • 450 gr. sugar
  • 90 gr. black cocoa powder
  • 15 gr. Sodium bicarbonate
  • 10 gr. baking powder
  • 5 gr. salt
  • 4 husband eggs
  • 350 ml. kefir
  • 120 ml. oil
  • 10 ml. vanilla essence
  • 350 ml. hot coffee

For the cream:

  • 200 gr. butter at room temperature
  • 200 gr. powdered sugar
  • 1 tablespoon milk
  • 200 gr. mascarpone
  • 10 ml. vanilla essence
  • 3 tablespoons ness
  • 50 gr. black cocoa
  • 3 tablespoons espresso

Chocolate ganache:

Preparation method:

1 Preheat the oven to 180 ° C (200 ° C / gas) and line 3 trays with a diameter of 22 cm.

2 Mix in a large bowl all the dry ingredients (flour, salt, sugar, cocoa, baking soda and baking powder) then add all the wet ingredients starting with the four large eggs.

3 After adding the kefir, vanilla essence and oil, add the hot coffee and mix for a few minutes until completely homogenous.

4 Divide the dough obtained evenly into the 3 trays lined with butter and flour and bake the tops for about 35-40 minutes or until you successfully pass the toothpick test. You will get three wet but very fluffy countertops that will grow evenly and will be quite tall.

5 Let it rest in the pan for 15 minutes, then take it out on a metal grill and leave it to cool completely.

6 For cream rub the soft butter well kept at room temperature then add the powdered sugar little by little and mix for 4-5 minutes. Depending on the consistency, you may need a tablespoon or two of milk.

7 After you have obtained a fine and light butter foam, add the vanilla essence and 200 gr. of mascarpone. Mix for a few seconds then slowly add the cocoa powder and ness previously dissolved in 3 tablespoons of hot espresso.

8 If you think you have obtained a cream that is too soft, all you have to do is leave it to cool for a few minutes, during which time prepare about 250 ml. coffee needed to syrup the countertops.

9 For final assembly of the cake, prepare a support and place the first top under which you put 3-4 strips of baking paper that you can easily remove after decorating. Syrup according to your preferences and divide the cream as evenly as possible between the three layers and on top. Transfer the cake to the refrigerator for a few minutes.

10 For glaze melted in a bain-marie 200 gr. dark chocolate together with 100 ml. liquid cream then add a cube of butter and mix well.

11 Remove the cake from the cold and pour the warm icing on top. Take a spatula and spread it without too much care towards the edges. I assure you that the "careless" strings will delight just as much those who can't wait to taste this quick chocolate and coffee cake and will greatly appreciate the great taste that you just gave back in this festive dessert.


Simple and quick chocolate cake preparation by Simona Callas

Prepare a round shape with a diameter of about 18 cm, which is lined at the base with baking paper.

For the crust, grind the biscuits (even with the cream, do not remove). Then mix with melted butter and mix. The composition is shaped and the base and walls are wallpapered. www.simonacallas.com It is pressed to form a uniform and stable layer. Then place in the oven at 180 degrees for about 10 minutes, then remove the tray from the oven and allow to cool.

For the chocolate cream, grind the chocolate and place in a bowl with the butter. www.simonacallas.com Melt in the microwave, mix well.

Allow to cool, then incorporate the yolks, stirring quickly.

Whisk the egg whites with a pinch of salt, then add the sugar gradually and continue beating until the sugar dissolves and a meringue is obtained. www.simonacallas.com This meringue is added over the chocolate cream, in 3 batches, and mix gently with a spatula until smooth.

Pour the cream into the biscuit crust and level.

Leave the cake to cool for a few hours (or until the next day). Before serving, garnish with whipped cream and chocolate flakes.

If you like my recipes, please Like and follow my facebook page Simonacallas, where I offer you every day sources of inspiration for the menus of the day, menus of occasion or recipe it's special. I also invite you to join the SimonaCallas Grup Oficial, where I can answer your questions, give you culinary advice and prepare beautiful contests for you, with interesting prizes.


QUICK CHOCOLATE AND COFFEE CAKE

a quick chocolate and coffee cake it is very suitable for any occasion. The ingredients are at hand at any time and you can't help but impress your guests or family when you prepare it, especially if you know that they love chocolate in any combination.

In today's recipe I used a lot of coffee. It is present both in the fluffy but very consistent top with the intense aroma of cocoa, as well as in the fine and delicious cream of butter and mascarpone with cocoa and ness. Obviously I also syruped the countertops with a lot of coffee before placing the decadent cream and the rich chocolate icing… So the success is maximum and it is amazing how quickly it disappears from the plate. I encourage you to prepare it and I hurry to present the recipe in as much detail as possible.

Ingredient:

  • 500 gr. flour
  • 450 gr. sugar
  • 90 gr. black cocoa powder
  • 15 gr. Sodium bicarbonate
  • 10 gr. baking powder
  • 5 gr. salt
  • 4 husband eggs
  • 350 ml. kefir
  • 120 ml. oil
  • 10 ml. vanilla essence
  • 350 ml. hot coffee

For the cream:

  • 200 gr. butter at room temperature
  • 200 gr. powdered sugar
  • 1 tablespoon milk
  • 200 gr. mascarpone
  • 10 ml. vanilla essence
  • 3 tablespoons ness
  • 50 gr. black cocoa
  • 3 tablespoons espresso

Chocolate ganache:

Preparation method:

1 Preheat the oven to 180 ° C (200 ° C / gas) and line 3 trays with a diameter of 22 cm.

2 Mix in a large bowl all the dry ingredients (flour, salt, sugar, cocoa, baking soda and baking powder) then add all the wet ingredients starting with the four large eggs.

3 After adding the kefir, vanilla essence and oil, add the hot coffee and mix for a few minutes until completely homogenous.

4 Divide the dough obtained evenly into the 3 trays lined with butter and flour and bake the tops for about 35-40 minutes or until you successfully pass the toothpick test. You will get three wet but very fluffy countertops that will grow evenly and will be quite tall.

5 Let it rest in the pan for 15 minutes, then take it out on a metal grill and leave it to cool completely.

6 For cream rub the soft butter well kept at room temperature then add the powdered sugar little by little and mix for 4-5 minutes. Depending on the consistency, you may need a tablespoon or two of milk.

7 After you have obtained a fine and light butter foam, add the vanilla essence and 200 gr. of mascarpone. Mix for a few seconds then slowly add the cocoa powder and ness previously dissolved in 3 tablespoons of hot espresso.

8 If you think you have obtained a cream that is too soft, all you have to do is leave it to cool for a few minutes, during which time prepare about 250 ml. coffee needed to syrup the countertops.

9 For final assembly of the cake, prepare a support and place the first top under which you put 3-4 strips of baking paper that you can easily remove after decorating. Syrup according to your preferences and divide the cream as evenly as possible between the three layers and on top. Transfer the cake to the refrigerator for a few minutes.

10 For glaze melted in a bain-marie 200 gr. dark chocolate together with 100 ml. liquid cream then add a cube of butter and mix well.

11 Remove the cake from the cold and pour the warm icing on top. Take a spatula and spread it without too much care towards the edges. I assure you that the "careless" strings will delight just as much those who can't wait to taste this quick chocolate and coffee cake and will greatly appreciate the great taste that you just gave back in this festive dessert.


SPRING TRILOGY & # 8211 TRIO CAKE WITH CHOCOLATE MOUSSE AND COFFEE

The trio cake with chocolate and coffee mousse is in place, being the first on the list that will be posted with great pleasure in the archive of Original Recipes with Nicole.

I had to find a perfect combination for a close person who celebrated his birthday a few days ago and what could be more appropriate than a trilogy with a taste of chocolate and coffee. I admit that I also had the necessary emotions to successfully complete this gift, especially since I am not an expert in the mastery of decorating, but I also wanted the result to be completed with a special look along with the delicious taste. and refined of the cake obtained.

ingredients:

  • 90 gr. margarine (butter)
  • 40 gr. sugar
  • 2 eggs
  • 40 gr. flour
  • 10 gr. cocoa
  • 5 gr. baking powder
  • a baking soda knife tip
  • 15 ml. chocolate liqueur (for syrup)

For dark chocolate mousse:

  • 100 gr. black chocolate
  • 50 gr. margarine
  • 50 ml. liquid cream
  • 3 gr. gelatine
  • 200 ml. whipped cream
  • 200 gr. mascarpone
  • 6 gr. instant coffee
  • 1 tablespoon sugar
  • 3 gr. gelatine
  • 200 ml. whipped cream

For white chocolate mousse:

  • 100 gr. White chocolate
  • 50 gr. margarine
  • 50 ml. liquid cream
  • 3 gr. gelatine
  • 200 ml. liquid cream

I prepare the top starting with margarine and the sugar that I rub very well with a spoon for a few minutes, until it whitens and looks like a cream through which you can still see some fine granules of sugar. You can also use butter very well, but as I had Rama margarine at hand, which I consider to be of very good quality, I will use it today in the whole recipe.

I add the two eggs that I incorporate one by one, stirring constantly. Don't be alarmed if you think your margarine has been cut…

Next are the solid ingredients - flour, cocoa, baking powder and baking soda that they sift together over the margarine mixture.

Mix well and pour the composition into a cake pan lined with margarine and a baking sheet placed on its bottom.

Bake the countertop for 20 minutes at a temperature of 190 °.

It is very uniform and soft, with a slightly moist texture (due to margarine) that does not even require syrup.

I remove the baking sheet and add an extra flavor that I thought at the moment with a few drops of chocolate liqueur that I put over the counter with a silicone brush.

For the dark chocolate mousse, melt the bain-marie chocolate with a little butter and liquid cream.

I hydrate the gelatin in two tablespoons of cold water for five minutes, then add another tablespoon of water on top and heat it for 10-15 seconds in the microwave. Mix a little until it is completely melted and add it over the chocolate and let it cool to room temperature.

Meanwhile, mix the whipped cream very well and add the melted chocolate. I incorporate it evenly and pour it over the cooled countertop, then I put it in the freezer for 15-20 minutes to harden.

It's time to make a fairly concentrated coffee with a tablespoon of instant coffee, a tablespoon of sugar and a tablespoon of hot water.

I rub the mascarpone cream well, I add the cooled coffee, the gelatin prepared in the same way as for the chocolate mousse, then I incorporate the mixture over the whipped cream. Pour the composition over the hardened layer of chocolate mousse.

As long as the cake cools this time, I will prepare the white chocolate mousse according to the same method as the dark chocolate mousse.

For the icing, melt 150 grams of 100 ml chocolate in a bain-marie. of liquid cream and 50 grams of margarine.

There are not many words to say about the decor… The emotion I saw in the eyes of the celebrant confirmed to me that it was a successful achievement.

The taste was exceptional, fine and creamy, with an aroma perfectly correlated between all types of ingredients.


Chocolate foam cake and coffee

The chocolate and coffee mousse cake is perfect for lovers of sweets rich in chocolate and who want this dessert on any special occasion:

1. For the top, separate the eggs, beat the egg whites with a pinch of salt. The yolks are mixed with the sugar, then
add oil and milk. Mix the flour with the baking powder and sift into the composition. At the end, add the beaten egg whites. At this point, divide the composition into two equal parts. On one side put the instant coffee and mix lightly, so as not to leave the composition, and on the other side the cocoa. Bake the two worktops in turn, for about 15 minutes, in a shape with a diameter of 18 cm, lined with baking paper.

2. For the instant coffee foam, put the milk with the vanilla extract in a saucepan and heat. Mix the yolks with the sugar until the eggs become creamy, then add the starch and mix well. Heat the milk, pour it thinly over the egg cream and mix well. The obtained composition is put back in the pan and placed on the small flame. Stir continuously with a whisk until it thickens like a pudding, then turn off the heat, add the instant coffee and allow to cool. Put the gelatin in a cup with 2 tablespoons of cold water and leave it until it absorbs, then put it in the microwave for a few seconds. Mix the gelatin with 2-3 tablespoons of cream, then incorporate the rest. After it has cooled, mix it with whipped cream.

3. For the chocolate mousse, put the milk with the vanilla extract in a saucepan and heat. The yolks are mixed with the sugar until it dissolves and the eggs become creamy, then the starch is added and homogenized. Heat the milk, pour it thinly over the egg cream and mix well. The obtained composition is put back in the pan and placed on the small flame. Stir continuously with a whisk until it thickens like a pudding, then turn off the heat and add the chocolate squares. Allow to cool. Put the gelatin in a cup with 2 tablespoons of cold water and leave it until it absorbs, then put it in the microwave for a few seconds. Mix the gelatin with 2-3 tablespoons of cream, then incorporate the rest. After it has cooled, mix it with whipped cream.

4. Place the instant coffee on a plate, syrup and then place the ring on the tray. Put the chocolate foam and level it, then put the chocolate top in syrup and the last layer is the instant coffee foam. Leave in the fridge for at least 2-3 hours. After the cream has hardened, the ring can be loosened with a knife.

5. For the icing, put the broken chocolate in the pan with the liquid cream and leave it on low heat until it melts. He pulls
pan off the heat and add hot water, mix with a wooden spoon or a whisk. The icing is allowed to cool. The cake is placed on a grill on top of a tray. Pour the icing in the center and level with a knife. Let it harden. Decorate to taste.


Chocolate foam cake and coffee

The chocolate and coffee mousse cake is perfect for lovers of sweets rich in chocolate and who want this dessert on any special occasion:

1. For the top, separate the eggs, beat the egg whites with a pinch of salt. The yolks are mixed with the sugar, then
add oil and milk. Mix the flour with the baking powder and sift into the composition. At the end, add the beaten egg whites. At this point, divide the composition into two equal parts. On one side put the instant coffee and mix lightly, so as not to leave the composition, and on the other side the cocoa. Bake the two worktops in turn, for about 15 minutes, in a shape with a diameter of 18 cm, lined with baking paper.

2. For the instant coffee foam, put the milk with the vanilla extract in a saucepan and heat. Mix the yolks with the sugar until the eggs become creamy, then add the starch and mix well. Heat the milk, pour it thinly over the egg cream and mix well. The obtained composition is put back in the pan and placed on the small flame. Stir continuously with a whisk until it thickens like a pudding, then turn off the heat, add the instant coffee and allow to cool. Put the gelatin in a cup with 2 tablespoons of cold water and leave it until it absorbs, then put it in the microwave for a few seconds. Mix the gelatin with 2-3 tablespoons of cream, then incorporate the rest. After it has cooled, mix it with whipped cream.

3. For the chocolate mousse, put the milk with the vanilla extract in a saucepan and heat. The yolks are mixed with the sugar until it dissolves and the eggs become creamy, then the starch is added and homogenized. Heat the milk, pour it thinly over the egg cream and mix well. The obtained composition is put back in the pan and placed on the small flame. Stir continuously with a whisk until it thickens like a pudding, then turn off the heat and add the chocolate squares. Allow to cool. Put the gelatin in a cup with 2 tablespoons of cold water and leave it until it absorbs, then put it in the microwave for a few seconds. Mix the gelatin with 2-3 tablespoons of cream, then incorporate the rest. After it has cooled, mix it with whipped cream.

4. Place the instant coffee on a plate, syrup and then place the ring on the tray. Put the chocolate foam and level it, then put the chocolate top in syrup and the last layer is the instant coffee foam. Leave in the fridge for at least 2-3 hours. After the cream has hardened, the ring can be loosened with a knife.

5. For the icing, put the broken chocolate in the pan with the liquid cream and leave it on low heat until it melts. He pulls
pan off the heat and add hot water, mix with a wooden spoon or a whisk. The icing is allowed to cool. The cake is placed on a grill on top of a tray. Pour the icing in the center and level with a knife. Let it harden. Decorate to taste.


SPRING TRILOGY & # 8211 TRIO CAKE WITH CHOCOLATE MOUSSE AND COFFEE

The trio cake with chocolate and coffee mousse is in place, being the first on the list that will be posted with great pleasure in the archive of Original Recipes with Nicole.

I had to find a perfect combination for a close person who celebrated his birthday a few days ago and what could be more appropriate than a trilogy with a taste of chocolate and coffee. I admit that I also had the necessary emotions to successfully complete this gift, especially since I am not an expert in the mastery of decorating, but I also wanted the result to be completed with a special look along with the delicious taste. and refined of the cake obtained.

ingredients:

  • 90 gr. margarine (butter)
  • 40 gr. sugar
  • 2 eggs
  • 40 gr. flour
  • 10 gr. cocoa
  • 5 gr. baking powder
  • a baking soda knife tip
  • 15 ml. chocolate liqueur (for syrup)

For dark chocolate mousse:

  • 100 gr. black chocolate
  • 50 gr. margarine
  • 50 ml. liquid cream
  • 3 gr. gelatine
  • 200 ml. whipped cream
  • 200 gr. mascarpone
  • 6 gr. instant coffee
  • 1 tablespoon sugar
  • 3 gr. gelatine
  • 200 ml. whipped cream

For white chocolate mousse:

  • 100 gr. White chocolate
  • 50 gr. margarine
  • 50 ml. liquid cream
  • 3 gr. gelatine
  • 200 ml. liquid cream

I prepare the top starting with margarine and the sugar that I rub very well with a spoon for a few minutes, until it whitens and looks like a cream through which you can still see some fine granules of sugar. You can also use butter very well, but as I had Rama margarine at hand, which I consider to be of very good quality, I will use it today in the whole recipe.

I add the two eggs that I incorporate one by one, stirring constantly. Don't be alarmed if you think your margarine has been cut…

Next are the solid ingredients - flour, cocoa, baking powder and baking soda that they sift together over the margarine mixture.

Mix well and pour the composition into a cake pan lined with margarine and a baking sheet placed on its bottom.

Bake the countertop for 20 minutes at a temperature of 190 °.

It is very uniform and soft, with a slightly moist texture (due to margarine) that does not even require syrup.

I remove the baking sheet and add an extra flavor that I thought at the moment with a few drops of chocolate liqueur that I put over the counter with a silicone brush.

For the dark chocolate mousse, melt the bain-marie chocolate with a little butter and liquid cream.

I hydrate the gelatin in two tablespoons of cold water for five minutes, then add another tablespoon of water on top and heat it for 10-15 seconds in the microwave. Mix a little until it is completely melted and add it over the chocolate and let it cool to room temperature.

Meanwhile, mix the whipped cream very well and add the melted chocolate. I incorporate it evenly and pour it over the cooled countertop, then I put it in the freezer for 15-20 minutes to harden.

It's time to make a fairly concentrated coffee with a tablespoon of instant coffee, a tablespoon of sugar and a tablespoon of hot water.

I rub the mascarpone cream well, I add the cooled coffee, the gelatin prepared in the same way as for the chocolate mousse, then I incorporate the mixture over the whipped cream. Pour the composition over the hardened layer of chocolate mousse.

As long as the cake cools this time, I will prepare the white chocolate mousse according to the same method as the dark chocolate mousse.

For the icing, melt 150 grams of 100 ml chocolate in a bain-marie. of liquid cream and 50 grams of margarine.

There are not many words to say about the decor… The emotion I saw in the eyes of the celebrant confirmed to me that it was a successful achievement.

The taste was exceptional, fine and creamy, with an aroma perfectly correlated between all types of ingredients.



Comments:

  1. Archemorus

    Something they haven't suffered from that argument.

  2. Ranon

    Authoritative answer, funny ...

  3. Alston

    Bravo, that the necessary phrase ..., the admirable thought



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