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Marshmallow chocolate cake

Marshmallow chocolate cake



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For the countertop:

Sift the cocoa flour, salt and baking powder into a bowl.

Melt the dark chocolate, either in a bowl that we put in another bowl with hot water, or in the microwave.

Beat the butter well (at room temperature) with the sugar.

Add the eggs (also at room temperature) one by one.

Then add the melted chocolate, whipped milk and dry ingredients (flour, cocoa, salt, baking powder).

The composition is put in a round cake shape (preferably with removable walls) well greased with butter.

Bake at 180 degrees C for 40-50 minutes or until the top is well baked.

Leave to cool.

Make a syrup from 250 ml of water with 3 tablespoons of sugar.

The worktop is cut in half.

Place the bottom on a plate, syrup with half the syrup, grease with 1/2 jar of raspberries, put the whipped cream.

Cover with the other half of the countertop, syrup and grease with the rest of the jam.

We keep 2-3 teaspoons for decoration.

We prepare the marshmallow glaze.

Put the milk and marshmallows in a pan over low heat and let them melt.

Separately, beat the egg whites well with 2 tablespoons of sugar, then incorporate them into the melted meringues.

Glaze the cake and garnish with marshmallows and raspberry jam.

Keep cold until serving.

Cut with a hot knife (passed through the flame).

Good appetite!


Two variants of hot chocolate, for children and adults

I offer you two delicious hot chocolate variants, one for children and one for adults, because it's still the cold season and after a good lump we have to indulge in something hot.

For children we have a lighter option, where you can replace cocoa with locust bean powder and sugar with a natural sweetener, depending on what you give the children. This chocolate tastes like homemade chocolate, it's insane.

For adults, I propose a variant of hot creamy and mega chocolate chocolate, with a splash of amaretto. Of course you can put vanilla or something, but I like the aroma of amaretto.

Hot chocolate mix (6-8 servings): 100 g powdered sugar, 80 g milk powder, 60 g Belgian chocolate / carob powder, 1 teaspoon cinnamon (optional), 1 salt powder, vanilla (optional), marshmallows, chocolate chips.Put all the ingredients in a bowl, preferably to pass them through a sieve so that they do not remain lumpy.Place the powder obtained in a jar, in layers, alternating the hot chocolate powder with pieces of marshmallow and chocolate chips.
Keep the jar closed.To prepare hot chocolate put a generous tablespoon of powder in a cup and pour hot water or milk, depending on what you prefer and optionally marshmallow.

Creamy hot chocolate (4 servings): 200 ml whipped cream, 200 ml milk, 100 g dark chocolate, 1 tablespoon cocoa, 1 teaspoon starch, 50 g sugar, 1 pinch of salt, 50 ml amaretto or any flavor you want.Put the dry ingredients in a saucepan and mix with a whisk, then pour the cream and whipped cream and put the pan on the fire. Stir continuously for 7-8 minutes until it thickens slightly and mixes well. After turning off the heat, add the amaretto or the desired flavor. Enjoy hot chocolate.


Birthday cake with vanilla cream and chocolate

Birthday cake with vanilla cream and chocolate prepared with love for your loved ones.

With an egg white with cocoa, vanilla cream with condensed milk and chocolate cream, it was a delight.





The chocolate egg white top is similar to this one Blackberry with chocolate and lemon cream, or at this Black eggplant with chocolate and krantz.

I also prepared this one for a beautiful anniversary Birthday cake with nuts and dulce de leche, which I highly recommend!


Birthday cake with numbers - a special and delicious gift!

Last time, this recipe is one of the most requested. Surprise your guests with a personalized cake with honey tops. The tops can also be made of crumbly dough, but the honey ones are much finer.

INGREDIENT:

-½ teaspoon baking soda

-200 gr of white pastry chocolate

-200 gr of whipped cream 33%

-1 teaspoon cornstarch

METHOD OF PREPARATION:

1. In a saucepan, combine sugar, egg, honey and salt. Stir until smooth. Choose quality and fragrant honey, then the tops will be flavored.

2.Add the butter and put the pan on medium heat and, stirring constantly, bring the composition to the boil, but do not boil it.

3.Take the pan off the heat, add the baking soda and mix well. The composition will begin to grow in volume and foam.

4. Allow the composition to cool. To do this, you can put the pan in a larger container with cold water.

5.Then add ½ of the amount of flour and mix with the whisk.

6. Transfer the remaining flour to the table and knead the dough. We do not recommend adding more flour, because the dough will be dry. Also for this reason the flour is added to the cold composition, because hot, it requires a lot of flour.

7. The dough may seem a little sticky. Put it in a plastic bag and refrigerate for 2 hours or overnight.

8. Divide the dough into 2 parts and roll out 2 thin sheets, 3-4 mm. We recommend that you prepare the dough in advance, because the cold dough bakes better and retains its shape.

9.Draw the numbers on simple sheets and cut them out. They are 20 cm high. You can also use letters or various symbols and images.

10. Lightly flour the dough sheet so that the figures do not stick. Place the figure on top of the dough and cut carefully with a knife. We recommend that you place the dough on a silicone baking sheet.

11. Carefully remove the paper and dough residue, make another figure out of them.

12. Prick the figure with a fork.

13. Bake the figure in the preheated oven at 170 ° C for a few minutes, until lightly browned. It is important not to bake the countertops too much, because they will be hard and dry. After baking, the countertop increases slightly in volume, but maintains its shape well and is soft.

14. Allow the countertop to cool. Prepare another 3 digits by following the steps above. From the remaining dough, you can bake a few heart cookies for decoration.

15. Assemble the cake. You can use any cream, important to be dense: butter cream, with cream cheese or ganache. I will use a cream based on white chocolate.

16. Bring the cream to the boil and pour it over the chocolate. Mix with the blender vertically. Cover the ganache on contact with cling film and refrigerate for 8 hours, it will become thicker.

17. Mix the cream cheese with the mixer until you get a homogeneous and soft composition. The cream is suitable for sweet, but if you want, you can add a little powdered sugar to the cream cheese.

18.Add the chocolate ganache and mix on medium speed for a few minutes. Optionally, you can add fruit puree or peanut butter.

19. Transfer the cream to the posi with dui.

20.Prepare the raspberry puree. Mix all the ingredients, put the pan on medium heat and, stirring constantly, bring the composition to the boil and simmer for 1 minute. Allow the puree to cool, after which it will become denser.

21.Install the cake directly on the serving platter or in the box. Place the countertops and cover them with cream, using a circular dui with a diameter of 8 mm. Try to make the drops of cream of the same size, especially those on the perimeter of the figures.

22. Leave a little space between the raspberry puree cream. You can add pieces of chocolate or nuts.

23. Cover with the second digit and add drops of cream again.

Decorate the cake as your fantasy tells you, with fruits, flowers, meringue, etc. I used decorative small roses, 2 types of meringue, marshmallows and heart biscuits.


Wet Top Chocolate Cake, Philadelphia Cream Cheese with Berries


Wet and chocolatey top, smeared with raspberry jam, Philadelphia cream cheese and berries, is the ideal dessert for any occasion. It is made easy, fast and the cream is not pretentious, let me tell you about the taste ?! It's incredibly delicious, refreshing and consistent at the same time.

The top is the same as for the fine chocolate cake, filled with fine Philadelphia cream cheese, garnished with fresh fruit and the cake is ready.

Ingredient:

  • 250 g butter at room temperature plus for greased trays
  • 330 g caster sugar
  • 2 tablespoons vanilla extract
  • A pinch of salt
  • 4 medium eggs at room temperature
  • 250 g white flour
  • 65 g of good quality cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 250 g Greek yogurt with 10% fat at room temperature
  • 120 ml of hot water
  • 50 g of baked almond flakes

Cream ingredients:

  • 250 g butter at room temperature
  • 200 g powdered sugar
  • 750 g cream cheese
  • 1 tablespoon vanilla extract
  • 300 g raspberry jam
  • 250 g fresh fruit

Method of preparation:

Preheat the oven to 180 degrees Celsius.

Wallpaper the bottom of a tray with baking paper and grease it with butter on the edges.

In a bowl, mix the dry ingredients and set aside.

Beat the butter well with the sugar, salt and vanilla extract until well set and the sugar is almost melted.

Add the eggs one at a time and beat lightly until incorporated.

How to prepare the cream:

Put the butter with the powdered sugar, the vanilla extract and beat until light in color and froth well.

Gradually add the cream cheese and incorporate it into the butter. We continue beating at medium speed, enough to homogenize. We don't fight very hard, because we risk being cut.

Cut the top into 2 equal pieces long or wide, depending on how you want the final shape of the cake.

Grease the first top with a third of the total amount of jam, half of the cream cheese. Grease the second top with another third of the amount of jam, pour it over the cream cheese, so

so that the part greased with jam is over the cheese, grease the top with the remaining jam and the last part of cream.

Garnish with fresh fruit and the cake is ready. Let cool for an hour, then cut. Serve at room temperature.


Chocolate cake

Good evening, Barbatlacratita! It is a recipe that seems easy to make. Would a few cherries in the cherry tree work, what do you say? I would also try a pinch of pepper and a pinch of salt in chocolate cream, without any joke! Enhances the aroma!
Otherwise only good! ADRIAN

Good evening, Adriana! I used almond essence and I think a few cherries would work. I wouldn't say no to a drop of pepper in chocolate cream, even some hot peppers, I like spicy chocolate. I don't know what to say about salt, I don't want to miss too much and run out of cake cream :))

there was once a dark chocolate on the market with hot peppers and sea salt.
absolutely delicious (at least for my slightly weirder tastes) so. in my opinion a little salt next to hot peppers and chocolate would not hurt.
it deserves a try:)
at the first opportunity I will try this option. I still have to find people with my strange taste to take a risk and try the cake with hot peppers and salt))

:) You could try this option when you don't want to share the cake with anyone. But what do you do if you discover that your tastes are not strange at all and everyone likes them? :))
Too bad I never found that dark chocolate with hot peppers and sea salt.

I've been searching lately and haven't found it :(
I was thinking of making homemade chocolate in which to put a little dry red pepper and a little (even a little) salt

this is what the packaging looks like :) if you find it somewhere, let me know and please: D

:)) Now I'm sure I'll immediately recognize the chili chocolate. If I find it, you will be the first to be notified)

DICHISITULEEEEEEEEEEEEEE, you never cease to amaze me.
Wk beautiful!
Diana

Diana, I'm working a little now, too, because we're around for the holidays :) Otherwise I would have made it simpler, in the form of a cake: D

hmmm. what a delight this cake! Very nice blog!

Yes, it looks very good. I really like the combination of chocolate and fruit and I would try to slip some cherries in the cream. I hope you do not mind :)

No, Roxana, I can't be upset if you improve my recipe. I hope you don't mind me answering you so late.

superb recipes, try a cake top - no, baking powder, quantity - 7 eggs, 250 g sugar, 210 g flour very successful

Thanks for the idea. I would like some extra details.

I just tried to make the cream according to your recipe and I am very excited! It turned out great and has a very beautiful color!

Now that you have gained courage, I expect you to try other recipes on the blog, I like to think you have a choice :)

Total failure with this cake cream presented here ..: (((
I do not know what happened. as I added the honey the cream cheese suddenly.
I don't know what could have happened. I put what you said. : ((

Georgiana, I really don't know what happened to your cream. I think there was nothing wrong with the honey used, so somewhere else it must have been & quotbuba & quot.

It was ok until I added honey. how I put the honey. ready. it's all gone. it was simply cheese. I kept thinking how the hell not to lose it ... what to make them tie it. and what do you think he thought. I made a cup of gelatin and I only managed to put half that immediately the cream was made like yours, as in the pictures. as if it were hocus pocus, I was also masked when I saw it. I felt good that I didn't have to throw it away :) I used it as a first layer for the cake. Anyway, I will try this cream recipe for the next cake ... if the same happens, I know the remedy. :)
Now I'm going to copy the pizza recipe, tomorrow I'm making pizza: P. I copy them in word format. in case something happens with the blog God forbid, I have a backup :). Pup: *

:) You were inspired, I don't think it would have occurred to me to & quotdreg & quot the gel cream cake. I will remember your idea, maybe it will ever be needed. So, be careful, don't ruin a backup! :))

Interesting decoration idea! I'll apply it for sure! And the cake. super good!

Good luck, Cornelia! I hope you are happy with the cake.

It couldn't be anything but superb. I was patient and decorated it. Thanks for the recipe, Robert, my cake was much appreciated.

Is starch really necessary? Thank you

Starch is not mandatory, it can be easily replaced with flour. The cream of the cake would come out finer with starch, this would be the reason why I recommended it.

Hi,
I would like to ask you for sure the cream written in the recipe or whipped cream.
I've read somewhere about sweet cream creams recipes but I can't believe it, I don't know why maybe because I've never tried it.
Then, if I understood correctly, put sour cream and not whipped cream.
Thanks

Hi! Sure I wrote the cream in the cake recipe, don't worry. Liquid whipped cream would probably be used instead of sour cream.

Yesterday, in the absence of occupation, I wanted to surprise my husband and make him something sweet. I kept looking around and stopped at this cake. it was all very good. Initially it seemed too little cream but when I tasted it was ok, with more I think it was nauseous. I improved it with a few cherries from the cherry) I will definitely repeat the recipe another time!

I'm glad you liked it and I hope your husband was pleasantly surprised if not by the cake, then at least by the occupation you found :) Interesting idea with sour cherries, that's how you multiplied the cake cream a bit: )

I'm doing it this New Year's Eve too (last year I didn't know your blog, which would inspire me :)), but I'll add raspberries! Happy birthday!

Manuela added sour cherries to the cake, you want to add raspberries. I think I'm the only one who leaves it alone like that, with chocolate :)) Goodbye and Happy Birthday!

Well. if it's chocolate cake, then it's chocolate. Who wants fruit, to make fruit cake, right?

The cake looks great and I'm sure it tastes great. I will try this recipe without a doubt. It seems that you are an exceptional cook (so to speak). How upset are you?
Good luck.
Irina.

:) Cristina, I could "quot" you a little by telling you to read the comments of all the recipes, you will be guaranteed. But as there are over eight thousand comments, I better save you from torment and tell you: I recently turned 35 years old. I am not an exceptional chef at all, not even an exceptional amateur :) Rather I am a culinary blogger who has started to gain some experience (soon the blog will be three years old), and this experience makes me able better highlight my & quot & culinary achievements & quot :)

I really like the recipe: simple and to the point! I think I'll try it these days, then I'll come back with more comments.

I am waiting for you with as many comments as possible after trying the cake. The weekend has already begun, so maybe make time to cook these days: D

Hi! I'm Florian and I have a little dilemma with this cream! You can also tell me the sour cream (like the one we use for soups and other dishes or the sweet cream for whipped cream) I ask you because I have seen this notification in many recipes and I did not have the courage to make creams except with whipped cream: D
My respects for what gets out of your hand)

Florian, in the case of this cake you can use any kind of cream, you don't necessarily need the one for whipped cream. Sorry for the delay, sometimes I miss a message or two.

Excellent cake. A wonder. Good for everything !! As I promised, I won't give up until I "quote" everything you posted, I made a lot of recipes, they are excellent. I did the suberek on Friday. today the cake, tomorrow the break, let's see what I do next week. I made the cake for a 9-year-old boy and there was nothing left. I had some emotions, I was doing it for the first time and you realize if it didn't work out (I kept reading about incidents with cutting the cream.), I had done my script with ganache cream. Luckily I made the countertop and the syrup the day before. finally in a short time a goodness came out. It's too late and I'd still eat a slice, but it's not.
Once again congratulations from the bottom of my heart, this blog is a real delight. Your explanations are detailed and perfect. I don't think you can go wrong. Thank you very much. knitting needle

With pleasure, Andra! You should not have emotions when you enter the kitchen, my recipes should give you confidence :) Even if you read about incidents, they are inevitable in the kitchen, their causes can be multiple - but I consider that if you read carefully the recipes, if you follow the instructions exactly and if you use good quality ingredients, normally you should not encounter serious problems.
I'm glad that the chocolate cake came out to your taste and that its preparation went "a la carte" online :) What recipe did you choose for this week?


Cake with chocolate creams and clementines

  • For countertop (25 cm):
  • 8 medium eggs
  • 8 tablespoons sugar (200 g)
  • 7 tablespoons oil (25 ml)
  • 3 tablespoons locust bean powder (35 g)
  • 6 tablespoons flour (150 g)
  • 1 pinch of salt
  • For syrup:
  • 400 ml of water
  • 2 tablespoons sugar
  • 38 ml rum essence
  • For dark chocolate cream:
  • 300 gr dark chocolate
  • 400 ml Whipping cream d & # 8217oro
  • 250 gr mascarpone
  • 1 pinch of salt
  • For white chocolate cream:
  • 400 gr white chocolate
  • 350 ml whipped cream Montare d & # 8217oro
  • 250 gr mascarpone
  • 30 ml of lemon essence
  • 1 pinch of salt
  • For clementine cream:
  • 250 ml fresh clementine syrup
  • 2 tablespoons starch
  • 2 tablespoons sugar
  • 250 gr whipping cream d & # 8217oro
  • 250 gr mascarpone
  • 1 pinch of salt
  • For decoration:
  • kiwi
  • clementines
  • pomegranate seeds
  • physalis

Sweet dessert & # 8220Marshmallow and fruit & # 8221

Adding to the sweet component of the fruity note & # 8211 sour (kiwi), sweet (strawberry) or neutral (banana), you can get an original, nothing like a variant of dessert. And even better & # 8211 combine two fruit flavors in it once ..

First option

  • 350 gr. marshmallow (without additives and dyes)
  • 2 large bananas, but not too ripe
  • 2-3 pieces of kiwi (this is if in winter and in summer you may have strawberries)
  • top socks (something like syrup, sold in all supermarkets and minimarkets)
  • peeled nuts
  • 300 gr. rouge
  • 75 gr. granulated sugar.

Prepare for a quarter of an hour.

Number of calories per 100 g: 263.

Procedure for preparing marshmallow cake without baking with cream and fruit:

  1. Let's start with sour cream: beat in a sour cream until smooth
  2. Divide the swamp in half and place it on the pot
  3. Cut bananas and kiwis into circles
  4. Lightly pour the soup from the bowl with sour cream sauce
  5. Spread on a layer of kiwi and pour sweet cream again
  6. Then everything repeats itself: marshmallows & # 8220half chickens & # 8221 & # 8211 cream, bananas & # 8211 cream
  7. It all ends with a marshmallow.
  8. Cool the dessert in the fridge for an hour, then pour the chocolate topping and sprinkle with nuts.

The second option

But what if you add a note of summer & # 8211 strawberries:

  • the white marshmallow lyre
  • 300 gr. ripe thighs
  • half a liter of cream (or cream) with high fat content (30-35%).

Nutrition & # 8211 253 kcal per 100 grams.

Cake making process:

  1. Cut the swamp along the round plates with a sharp, thin knife
  2. Strawberries without fruit leaves, washed, dried on a towel and cut into cubes
  3. Beat the cream until the tip is formed
  4. Place a layer of marshmallow circles at the bottom of a removable shape
  5. Lubricate a third of the cream
  6. Grate the strawberries evenly over the cream.
  7. Repeat all the layers again, and put a layer of marshmallow on top (in the form of tops).
  8. Cover the whole cake with the rest of the steak, garnish with whole strawberries and let it cool for 2 hours.

Strawberries with cream and marshmallows & # 8211 scarlet on white: very tasty and so beautiful that it's a shame to eat!


Elves Cookies

Ingredient:
10 servings (removable bottom shape, 20cm)

Method of preparation:

1. Put the orange essence in a bowl, over which add a little lukewarm water. Each biscuit is soaked in this mixture.
2. The shape of the cake is lined with biscuits (cut in half), both the walls and the bottom.
3. Prepare the chocolate cream: melt the chocolate together with the butter in a bain-marie.
4. Beat the yolks well together with the powdered sugar until the mixture turns white.
5. Beat the beaten egg whites over the yolks, stirring gently with a wooden spoon.
6. In the egg mixture, add the melted chocolate. Allow to cool slightly.
7. Chocolate cream, warm, put in the form lined with biscuits.
8. Refrigerate the cake for 4 hours.
9. Over the chocolate cream garnish with orange or cherry jam.


Preparation of the festive cake with chocolate and vanilla cream

How to prepare for such a chocolate cake is not complicated, it only requires a longer time, but it is well worth it, because we will get a wonderful cake that will delight those celebrated.

We start with the preparation of the cake top. First, turn the oven to 180 degrees. Separate the egg whites from the yolks, and set the yolks aside for the vanilla cream. We break the chocolate into small pieces and melt it together with the butter and milk. Stir vigorously until the chocolate and butter are melted and the composition is homogeneous, then turn off the heat.

Sprinkle salt over the egg whites kept at room temperature, then beat until foamy. Gradually add the sugar and beat the egg whites until you get a firm meringue, that meringue that remains fixed on the walls of the vessel, when we turn it upside down.

Gradually pour over the meringue, the chocolate mixture, temper and homogenize the composition. Sift the flour together with the baking powder and gradually incorporate it into the cake top composition, and at the end, incorporate the finely ground walnut. Homogenize the composition by mixing with a spatula with circular movements from bottom to top, to remain slightly aerated.

Place baking paper at the base of the form, and grease the side walls with oil and powder them with flour. Spread the baking sheet composition in the baking form and level it. Bake the cake tin in the oven, preheated to 180 degrees, for 30-35 minutes. We do the toothpick test to make sure it's baked.

Vanilla cream follows. Mix the yolks with the salt and caster sugar until they become frothy. Then dilute them with a little cold milk and add the sifted starch together with the flour. Bring the rest of the milk to the boil. Pour the yolk composition, in a thin thread, over the hot milk, stirring quickly until smooth.

Boil the vanilla cream, stirring constantly, until it becomes thick, like a pudding. Cover the cream on contact with a foil of freshness, so that no crust forms and let it cool. When it is cold, add the buttered butter together with the vanilla sugar.

To assemble the cake, first section the cake top into three parts. Place the first part on the plate and grease it with a generous layer of apricot jam. Apricot jam takes the place of syrup, will pleasantly moisturize the countertop. We place the ring in the shape of a cake around the countertop, so that we can assemble the cake nicely. Spread half of the vanilla cream over the apricot jam, then place the second part on the counter. We spread the rest of the jam and wait a few minutes until it is absorbed by the countertop.

Then spread the last part of the cream and place the third part of the countertop on top. Let the cake cool for at least two hours, so that the layers settle nicely.

We prepare the mirror glaze. Heat the liquid cream, but be careful not to touch the boiling point. Turn off the heat and add in it the chocolate broken into small pieces and the butter cut into small cubes. Stir vigorously until the ingredients melt and the composition is homogenous.

Let it cool for 5 & # 8211 6 minutes, during which time we take the cake out of the fridge and remove the baking tin ring. Pour the tempered icing over the cake and let it drip slightly over the sides. We leave the icing to sit alone on the cake, without leveling it, we just tilt the tray slightly to help it flow. We give the wonderful cake with chocolate and cold vanilla cream to harden the icing, then we decorate the cake after inspiration and we can cut it.