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Chocolate cake in 3 colors

Chocolate cake in 3 colors

For the countertop separate the egg whites from the yolks, melt the chocolate cream a little in the microwave until it is liquid, then mix it with the yolks and vanilla sugar. Add the starch mixed with baking powder, then the beaten egg whites, the ground almonds and the whipped cream. Mix lightly and divide into 5 equal parts. Wallpaper a cake tin with removable edges with baking paper and bake 5 sheets of baking in a row.

For dark chocolate cream with almonds soak the gelatin in a little water for a few minutes. Put half of the liquid cream with the broken chocolate on the fire until the chocolate melts, but without boiling. Rub the yogurt with sugar, then add the gelatin to the hot chocolate to melt. Add the almond essence and yogurt, then the rest of the whipped cream. Pour over a layer of syrupy top and refrigerate for about an hour.

For milk chocolate cream and cinnamon proceed in the same way as for the one with dark chocolate.

For white chocolate cream with orange flavor proceed in the same way as for the other 2.

Pour the milk chocolate cream directly over the dark chocolate one, then leave it to cool for about 2 hours, then pour the white chocolate cream and leave it to cool overnight.

The set it is made with chocolate icing obtained from melting chocolate in liquid cream, to which a spoonful of butter is added. Sprinkle the base of the cake with crushed chocolate and sprinkle with sugar pearls.

The rest of the sheets I used 3 for a cake with chocolate cream with coffee and one for a diplomat cake, whose recipes I am going to post. I don't have a section because it was a cake ordered.


Chocolate cake in 3 colors & # 8211 An ideal recipe for the holidays. It's simple, take a look!

This recipe is one of my favorite cake recipes. Besides the fact that it looks so appetizing and does not require baking, it is also incredibly delicious. Chocolate lovers will be surprised by its flavor. This cake consists of 3 layers of delicious chocolate. I used a silicone mold to make this cake.

Ingredients for the first layer:

  • 150 g white chocolate
  • 10 g gelatin powder
  • 100 ml of cold water
  • 200 ml fresh
  • 200 ml of milk

Ingredients for the second layer:

  • 150 g milk chocolate
  • 10 g gelatin
  • 100 ml of cold water
  • 200 ml liquid cream
  • 200 ml of milk

Ingredients for the third layer:

  • 150 g dark chocolate
  • 10 g gelatin
  • 100 ml of cold water
  • 200 ml liquid cream
  • 200 ml of milk

How to prepare the first layer of chocolate:

We will start by hydrating the gelatin in water.

In a pot we will add milk and crushed white chocolate. We will put the pot on the stove, over low heat and we will stir continuously until it melts. We will add liquid cream over it, stirring continuously until the composition reaches the boiling point.

When it is ready we will remove the pot from the stove and let the cream cool for 5 minutes. After the 5 minutes have passed, we will add over this gelatin, stirring constantly.

In the meantime we will prepare the silicone form and we will pour the resulting cream in it. Because the shape is silicone, we don't need to add anything to the base so it doesn't stick. We will then put the silicone form in the refrigerator for 3 hours. After 3 hours we will start the second stage.

How to prepare the second layer:

We will proceed exactly as in the first stage, only we will replace the white chocolate with milk chocolate. When the composition is ready, we will pour it over the first layer of white chocolate and leave it in the fridge for another 3 hours. After 3 hours we will start the third layer.

How to prepare the third layer:

We will proceed exactly as in the other stages, only we will replace it with dark chocolate. When the composition is ready, we will pour it over the other layers and leave it in the fridge overnight.

The next day we will take the cake out of the fridge and before removing it from the form we will pass the form through cold water. Below it we will place a plate and we will slowly lift the plate, not the shape so that the cake does not come off the edges and the colors mix. Basically we will slowly turn the cake on a plate.

The cake is ready! This recipe is very easy to make, only it requires time to stay in the fridge. But I guarantee you that the result is worth it.


Cake in 3 colors of chocolate & # 8211 a real art! It's easy, see step by step directions

This recipe is one of my favorite cake recipes. Besides the fact that it looks so appetizing and does not require baking, it is also incredibly delicious. Chocolate lovers will be surprised by its flavor. This cake consists of 3 layers of delicious chocolate. I used a silicone mold to make this cake.

Ingredients for the first layer:

  • 150 g white chocolate
  • 10 g gelatin powder
  • 100 ml of cold water
  • 200 ml fresh
  • 200 ml of milk

Ingredients for the second layer:

  • 150 g milk chocolate
  • 10 g gelatin
  • 100 ml of cold water
  • 200 ml liquid cream
  • 200 ml of milk

Ingredients for the third layer:

  • 150 g dark chocolate
  • 10 g gelatin
  • 100 ml of cold water
  • 200 ml liquid cream
  • 200 ml of milk

How to prepare the first layer of chocolate:

We will start by hydrating the gelatin in water.

In a pot we will add milk and crushed white chocolate. We will put the pot on the stove, over low heat and we will stir continuously until it melts. We will add liquid cream over it, stirring continuously until the composition reaches the boiling point.

When it is ready we will remove the pot from the stove and let the cream cool for 5 minutes. After the 5 minutes have passed, we will add over this gelatin, stirring constantly.

In the meantime we will prepare the silicone form and we will pour the resulting cream in it. Because the shape is silicone, we don't need to add anything to the base so it doesn't stick. We will then put the silicone form in the refrigerator for 3 hours. After 3 hours we will start the second stage.

How to prepare the second layer:

We will proceed exactly as in the first stage, only we will replace the white chocolate with milk chocolate. When the composition is ready, we will pour it over the first layer of white chocolate and leave it in the fridge for another 3 hours. After 3 hours we will start the third layer.

How to prepare the third layer:

We will proceed exactly as in the other stages, only we will replace it with dark chocolate. When the composition is ready, we will pour it over the other layers and leave it in the fridge overnight.

The next day we will take the cake out of the fridge and before removing it from the form we will pass the form through cold water. Below it we will place a plate and we will slowly lift the plate, not the shape so that the cake does not come off the edges and the colors mix. Basically we will slowly turn the cake on a plate.

The cake is ready! This recipe is very easy to make, only it requires time to stay in the fridge. But I guarantee you that the result is worth it.


Prepare the birthday cake with chocolate icing and break

  1. Preheat the oven to 180 degrees.
  2. Grease two equally large baking slices and set aside.
  3. Set the flour, cocoa powder and salt together and set aside.
  4. Now beat the butter until it becomes frothy.
  5. Add the sugar and mix again until fluffy.
  6. Add the vanilla extract and egg yolks to the mixture and mix well.
  7. Slowly add the mixture of flour, cocoa powder and salt by periodically pouring the milk into it. Mix well until all ingredients are well mixed.
  8. Spread the mixture in the two baking trays and bake for 25-28 minutes. Use a toothpick to see if the cakes are finished.
  9. Allow the two cakes to cool for 10-15 minutes, then loosen slightly from the baking trays.
  10. Now prepare the icing: Beat the butter until it becomes frothy. Add the sugar, cocoa powder, vanilla extract and salt and mix until all the ingredients are well mixed. Add the melted chocolate and stir again.
  11. Decorate the cake: After the cakes have cooled well, cut them into two equal parts to get four layers of cake.
  12. Place the first cake base on a cake plate and add 3/4 cup of chocolate icing to it. Smooth cake base with icing. Do the same with the other cake bottoms.
  13. Decorate the cake with sprinkles and sprinkles.

Cute, cute surprise birthday

Hawaii Birthday Cake

  • 3 cups of flour
  • 1 tablespoon +1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 5 high proteins (room temperature)
  • 1 1/2 whole milk (room temperature)
  • 1 cup unsalted butter
  • 1 1/2 cup granulated sugar
  • 1 cup coconut cream
  • 2 teaspoons coconut extract
  • 2 dogs unsalted butter
  • 2 cups powdered sugar
  • 1 tablespoon room extract
  • sour cream
  • pineapple
  • 2 tablespoons blue currant
  • 1 teaspoon orange extract
  • 1/2 teaspoon blue food coloring
  • maraschino cherries

The perfect cake for a summer birthday party


Summer dessert: Chocolate mousse cake in 3 colors

CDnews offers you the recipe for an unforgettable dessert: Chocolate mousse cake in 3 colors. It is prepared in three hours, and the combination of three kinds of chocolate and cream will delight your taste buds. It is an ideal dessert to eat on hot summer days, when high temperatures prevent you from serving very sweet dishes. Refreshing, fine and elegant, this dessert will immediately become one of your favorites.

Ingredients for 12 people

countertop
100 g Zahar powder Castello
20 g Natural cocoa powder Castello
1 tip Sare fine iodine Castello
60 g of ground almonds or walnuts
4 egg whites
25 ml aroma rom
Cream
375 g Fresh liquid Pilos
250 g Firstnice white chocolate
30 g Castello jelly food
200 g Firstnice dark chocolate
320 g whipped cream
160 g milk chocolate

Cake top 3 chocolate mousse:

• 60 grams of ground almonds or walnuts
• 100 grams of powdered sugar
• 20 grams of cocoa
• 4 egg whites
• 1 pinch of salt
• 1 ampoule of rum
White chocolate mousse
• 125 milliliters of liquid cream
• 250 grams of white chocolate
• 110 grams of whipped cream
10 grams of gelatin
Milk chocolate mousse
• 125 milliliters of liquid cream
• 160 grams of milk chocolate
• 10 grams of gelatin
• 100 grams of whipped cream
Bitter chocolate mousse
• 125 milliliters of liquid cream
• 200 grams of dark chocolate
• 110 grams of whipped cream
• 110 grams of whipped cream
• 10 grams of gelatin
Method of preparation
1.Cake the cake with 3 chocolate mousse

Crushed almonds (crushed walnuts) are mixed with 60 g of powdered sugar and cocoa.
Whisk the egg whites with 40 g of powdered sugar and a pinch of salt. Over the egg whites, add the mixture of almonds (nuts) and mix gently with a spoon.
Pour into a removable form (26 cm in diameter) greased with butter and place in the preheated oven at 200 degrees for 15 minutes. Leave to cool.

2 white chocolate mousse
The gelatin is soaked in cold water to cover it (100 ml) for 10 minutes. Then it dissolves in a bain-marie. Be careful not to boil!

Put 125 ml of whipped cream in the bain-marie, add the broken white chocolate and mix well.
Leave it to cool, and when it is warm, add the gelatin, mix well and add the whipped cream.
Homogenize.

3 Milk chocolate mousse

The gelatin is soaked in cold water to cover it (100 ml) for 10 minutes. Then it dissolves in a bain-marie. Be careful not to boil!

Put 125 ml of whipped cream in the bain-marie, add the milk chocolate broken into pieces and mix well.
Leave it to cool, and when it is warm, add the gelatin, mix well and add the whipped cream.
Homogenize.

4 Bitter chocolate mousse
The gelatin is soaked in cold water to cover it (100 ml) for 10 minutes. Then it dissolves in a bain-marie. Be careful not to boil!

Put 125 ml of whipped cream in the bain-marie, add the bitter chocolate broken into pieces and mix well.
Leave to cool, and when it is warm, add the gelatin, mix well and add the whipped cream.
Homogenize.

5 Add the first layer of white chocolate mousse over the cold counter.
Let cool for about 1 hour to harden enough for the next layer of mousse.
After the first layer has hardened, add the second layer of milk chocolate mousse. Refrigerate for one hour.

Finally, add the third layer of dark chocolate mousse and keep it cold until this last layer hardens. Detach the detachable part.


"Queen of Sheba" cake recipe with chocolate and almonds

Preparation time 30 minutes

Cooking time 40 minutes

Ingredients

FOR THE COUNTER

  • 120 g dark chocolate
  • 120 g butter
  • 130 g sugar crystals (cough)
  • 2 tablespoons black rum
  • 3 large or 4 small eggs
  • 1 pinch of salt
  • 60 g almonds
  • 40 g sugar
  • 70 g 000 flour
  • ½ teaspoon baking powder

FOR CHOCOLATE GLAZING

  • 120 g dark chocolate
  • 25 g butter
  • 1 tablespoon brown rum
  • 150 ml fermented fat cream (not whipped cream)

FURTHERMORE


TABLE PREPARATION
1. In a moderately heated grill pan, stir in the oil-free almonds for about 2 minutes and turn off the heat. Let it cook a little without fire. When they are cold, grind them almost finely. Mix them with the flour and baking powder in a bowl.
2. Preheat the oven to 175 degrees C with top-down ventilation, step about 3.5-4 on classic 8-stage gas stoves.
3. If your 18-20 cm diameter shape does not have removable walls, then it would be better to line it with baking paper, but not folded because it is still small shape (disc on the bottom and tape on the side should , fixed laterally with a drop of butter applied in 3-4 polka dots, on the walls). Leave her waiting.
4. Melt the chocolate together with the butter on a hot water bath, but also over a very low heat, or in the microwave, and let it cool slightly.
With a small fork or a wooden spoon, immediately mix in the composition with the chocolate taken from the fire, the yolks, in turn, then add the black rum.
5. Beat the egg whites with a pinch of salt until they harden and make tips. Add 2 tablespoons of sugar and mix until it becomes a glossy meringue, about 2 minutes.
Pour the mixture of chocolate and dry ingredients into the egg whites. Mix by hand with the aim of the pear with movements from the bottom up.
6. Pour the dough into the form of a prepared cake top and bake it in the oven for about 30 minutes or more, until you pass the test with the toothpick that is inserted in the center of the test, it comes out dry, not loaded with wet dough.

After baking, it will be cooled on a grill (I use the one in the oven placed on the grill or in a saucepan to circulate the air).

CHOCOLATE GLAZE PREPARATION
1. Melt the chocolate together with the butter on a hot water bath, or in the microwave, and let it cool slightly.
2. Add sour cream and black rum.

ASSEMBLY
1. After the countertop has cooled, place a & # 8220colac & # 8221 (circle with a large hole in the middle) as a collar on the plate / plate so that it doesn't get dirty with cream and then cover the countertop up and on the sides with cream, spreading the cream using a blade or knife with a wide blade.
2. Bar (decorate) the sides with almond flakes, with the knife with the wide blade.
It is a small, wonderful cake and I am very glad that I tested it according to this classic recipe.
Liv (e) it!


Vanilla cream recipe for fasting cake

Ingredient:

  • 1 cup of vegetable cream (you can find it in big stores, in areas with organic products)
  • 1 cup vegan mascarpone
  • ½ cup of powdered sugar
  • 1 vanilla pod.

Method of preparation:

  1. Remove the inside of the vanilla bean and incorporate it into the vegan mascarpone cream, then add the powdered sugar and use the mixer to turn this mixture into a fine cream.
  2. In another bowl, beat the whipped cream until it hardens, then gradually and carefully incorporate the previously prepared mascarpone mixture into it. Use the cream as soon as you have prepared it.

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Do you want a special Easter cake? Here is a special recipe with lots of chocolate. It's hard to resist! In addition, the preparation will not take more than an hour.

Ingredient: 540 g cottage cheese • 3 egg yolks • 100 g sugar • 50 g butter • 30 g white chocolate • 50 g milk chocolate • 60 g dark chocolate • 140 g whipped cream 35% fat.

For decoration: 25 g dark chocolate 50% cocoa • 25 g whipped cream 35% fat • 3 chocolate eggs, optional.

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Mix the cottage cheese (squeezed well) with the yolks, soft butter and sugar. Then place the homogenized composition in a saucepan over medium heat. Leave it until it reaches the boiling point, stirring constantly, then set it aside. You can mix the mixture with the blender, if you want a finer cheese composition. Pour the composition into three bowls. Dose the amount according to the weight of the chocolate (for the black one more, for the white one - less). Melt each type of chocolate on a steam bath separately, then incorporate each type of chocolate into the cream cheese in the appropriate bowl. All three compositions obtained are left to cool to room temperature.

Beat the whipped cream until fluffy. Take a tablespoon of cream and add to the three bowls of cream cheese, trying to keep the proportions. Homogenize each composition with a spatula. If you do not have a pyramidal cake shape, as in the picture, you can use another shape with removable walls, but it should be between 10-12 cm high. Place each layer of cream cheese, then cover the form with a lid or chopper. Put it in the fridge and let it sit for 12-24 hours.

For the decorative chocolate, heat the whipped cream over medium heat until it boils. Then pour it over the chopped chocolate, stir and set aside for two minutes. You can also decorate with chocolate eggs or according to your imagination.


1 Preheat the oven to 4/180 ° C. Grease and line with flour 3 round shapes of 20 cm top. In a large bowl, combine the butter and sugar until the mixture becomes fluffy and light in color.

Gradually incorporate the eggs, one at a time. Gently stir in flour, baking soda and whipped milk to make a smooth dough.

2 Divide the composition into 3 small bowls. Add the cocoa in one of the bowls and 25 g of almonds in the other two bowls.

Add raspberries and colored gel to one of the almond bowls. Stir to blend. Pour the compositions into the 3 forms, level the surface and bake for 25 minutes, until the tops rise and penetrate.

3 Set aside to cool for 5 minutes in the molds and then allow to cool completely on the metal grill.

Place the cocoa top on the serving platter and grease it with chocolate cream. Place the raspberry top on top and grease it with jam and then place the almond top on top.

4 Beat the egg whites with the sugar until completely dissolved. The foam must be hard and shiny. Gradually incorporate the butter with the mixer running!

Meanwhile, melt the white chocolate in a bain marie and then incorporate it into the composition. Glaze the cake with the cream obtained, using the palette knife to level the cream. Coat the edges of the cake with white cream.