New recipes

Cake with chocolate cream and tangerines

Cake with chocolate cream and tangerines

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

I made this cake for my mother, who turned 80 in December, but unfortunately she lives in a world torn from reality, hit by a cruel and ugly disease, ruthless with the elderly, Alzheimer's. For 4 years my mother has not gotten out of bed, she is probed, she sits only on the edge of the bed, she has lost her identity, but she feels good in her world.

For rock:

  • 3 eggs,
  • 3 tablespoons sugar,
  • 3 tablespoons flour,
  • 1/2 sachet baking powder dr oetker,
  • 1 vanilla

Pt cream:

  • 1 sachet of chocolate cream cake + 250 ml cold milk + 4 tablespoons powdered sugar,
  • 250 ml liquid cream ,, el maestro ,, + 1 sachet of vanilla + 1 sachet of whipping cream (or any other kind of liquid cream).

Pt syrup:

  • 200 ml of water in which I melted 4 tablespoons of sugar + 1/2 bottle of almond essence.

For decoration:

  • 3 tangerines,
  • household chocolate (about 2 large cubes).

Servings: 12

Preparation time: less than 60 minutes

RECIPE PREPARATION Cake with chocolate cream and tangerines:

Beat the eggs with the mixer, add the baking powder, vanilla and then the sugar in the rain, beat the foam until the sugar melts, add the yolks, mix lightly, add the sifted flour, lightly incorporate the flour, stirring gently so that no foam is left. We pour the composition obtained in a greased and wallpapered tart form with a diameter of 27 cm. Bake the top on the right heat in the preheated oven for about 15-20 minutes. Until the top is baked, prepare a syrup of 200 ml of water and 4 tablespoons of sugar on the stove, which we cool and to which we add 1/2 bottle of almond essence. We place the top on a plate, we syrup it then we cover the top with a cream prepared from an envelope of chocolate-flavored cream that is beaten with 4 tablespoons of sugar and 250 ml of cold milk. Over this cream we spread a layer of whipped cream obtained by mixing the amount of 250 ml of whipped cream "el maestro", to which we add a vanilla and a sachet of whipped cream dr oetker. On top, scrape with the household chocolate knife that I kept in the freezer for 30 minutes and garnish with half slices of tangerines.

Cake with chocolate cream and tangerines - Recipes

As I already boasted on the blog's Facebook page, yesterday was my mother's name day. Obviously cake was required and I really wanted something with chocolate and fruit. And so the cake with chocolate cream and pineapple turned out.

6 eggs
6 tablespoons sugar
12 tablespoons flour
1 large pineapple

for dark chocolate cream:

300 ml dark chocolate
300 ml whipped cream
100 gr butter
1 sachet of gelatin
1 teaspoon esenta rom

for white chocolate cream:

100 ml white chocolate
80 ml whipped cream
80 ml butter
1 teaspoon vanilla essence

200 ml whipped cream
50 gr coconut flakes

For the countertop I divided all the ingredients in two and I prepared two thin countertops that I baked separately. Whisk the egg whites and then add the sugar. Mix until you get a strong and glossy meringue. Add the yolks.

Homogenize the composition.

Add flour and mix until you get a homogeneous dough.

Wallpaper the cake form with detachable edges with baking paper, spread the dough and level it with a spatula. (diameter of the mold 28 cm)

Cut the pineapple into small cubes and sprinkle it evenly over the dough.

Bake until lightly browned on the edges. Let both countertops set aside to cool.

Place the first top on a plate and place the adjustable cake ring around it.

We prepare dark chocolate cream. Heat the whipping cream but without bringing it to the boil. Add chocolate and rum and mix so as to obtain a fine cream.

Add the butter and mix. Normally there is no need for gelatin, the cream will harden without problems, I preferred to put it because I really like the fine texture that the cream gets. To prepare the gelatin, follow the instructions on the package and then mix it in the cream so that it is evenly distributed.

Pour half of the chocolate cream over the counter and put it in the fridge to harden on top. I put it in the freezer for 2 minutes and it hardened immediately.

We prepare white chocolate cream. Heat the whipping cream without bringing it to the boil and then add the chocolate and vanilla and mix until you get a fine cream. Incorporate the butter.

Pour the white chocolate cream over the dark chocolate cream and put it back in the fridge to harden a little.

Pour the remaining cream on top, cool quickly again, then place the second top with the pineapple side down.

Put the creams in the fridge to harden and then carefully remove the ring around the cake.

Beat the whipped cream until it hardens and coat the cake with whipped cream. Sprinkle the rooster on the entire surface.

Decorate with a spirit.

We cut slices with a very sharp knife that we will wipe before each slice.

Chocolate cake with oranges, the ultimate dessert for the holidays.

I've already shown you a recipe for chocolate tart, and now I'm back with this chocolate and orange cake for New Year's Eve, festive and very tasty. The countertop I used was a cocoa one, obviously homemade. Whatever you do, please do not buy countertop from the store. It's dry, tasteless and contains too many things that should never end up on a countertop. My recipe for leaf cake with cocoa it is very easy and comes out great every time. And the cream for the cake is simple and is made quickly. Orange jelly is natural. Made from orange juice, orange jam and gelatin.

Because I like simple cakes, I made this cake naked, meaning without decoration on the outside. I really like how it looks this way and you really don't need decor. Of course you can decorate it if you want. You can use chocolate ganache, chocolate mousse or any other decoration you want. After assembling the cake, you have to leave it in the fridge for the jelly to set. This may take at least 4 hours, but it is best to leave it overnight.

I always sift the flour, here together with the cocoa, and it seems as if the countertop comes out looser than if I simply put the flour with a spoon.
I separated the egg white from the yolk, beat the first one well with a pinch of salt, and I rubbed the yolks with the sugar until they became a frothy and quite light thing. Then over the yolks I put sifted flour with cocoa, grated chocolate and lemon peel. After homogenizing them, I put over a third of the egg whites, so that they dissolve a little and incorporate the rest of the egg white, which will be incorporated with a palette by movements from top to bottom. I moistened the form with water, put baking paper on the bottom and in the oven for about 30 minutes. now everyone knows their oven, I have the simple one, without ventilation or other things, so bake until the test with the toothpick, as I do.

How to prepare tangerine cream:

Drain the syrup mandarins, beat the whipped cream well with the powdered sugar, grind the mandarins until exhausted with the whisk or blender, then mix with the whipped cream (for those who want sweeter, be free to add more sugar, to me likes this fresher, to go with white beak cream)

The gelatin is hydrated in cold water (put it in a cup or bowl with enough water to pass over it) then heat in the microwave until it melts, add it to the tangerine cream.

How to prepare chocolate cream:

Melt the white chocolate on the fire together with the liquid whipped cream and leave it to cool (I do this the day before it cools well in the cold)
Whip the cream well with the powdered sugar, then froth the white chocolate and mix with the whipped cream. As above, proceed here with gelatin, moisturize, melt in the microwave and then tushti in cream.

The syrup is made from the juice that was drained from the mandarin compote, to which 150 ml of water is added, it is boiled well with 4 tablespoons of sugar, it is cooled before the cake is syruped.

Cut the top into slices, mount it on a plate in the following order: chocolate syrup, white cream, chocolate syrup, mandarin cream, chocolate syrup (ideal would be to use cake ring because the creams are still quite fluid ), after which it is cooled.

The cake with tangerines and white chocolate is decorated according to everyone's taste and is served cold from the fridge.

Method of preparation

Cake with biscuit top and mascarpone cream and chocolate

For the counter We break the biscuits. Cut the shit. Coarsely chop the walnuts. Mix the biscuits with the shit, the walnuts

Cake with white chocolate cream, mascarpone and raspberries

Top: Mix the yolks with the sugar until they turn white. Add the milk, then the coconut, flour

Chocolate cake with rum it's my first thought when I want to prepare a special recipe for an important event or anniversary. The first bite is simply unforgettable! So soft, so intense and so fragrant, with an irresistibly good taste chocolate cake with rum can be the star of the holidays and anniversaries in your life.

I really like the intense chocolate taste that this cake has and the aroma given by the rum. Chocolate and rum are one of the best combinations and together they can tell beautiful stories, stories that do not need words, because they lose their meaning when they meet with tastes and textures that conquer from the first teaspoon.

I don't know how things went in my life, but the cake I made when I turned 25 is now my gift for 25 years Poiana!

It is true that in all these years I have done it many times, but it never got to be photographed. I couldn't tell my friends to wait until I took pictures of the cake.

It is said that nothing is accidental, so I am glad that one of my favorite cakes is now my gift for Poiana.

I guess you love this chocolate and use it in your desserts. But one thing I know for sure, and this is the fact that one of the most beloved recipes on the blog (until the publication of this recipe) is also a cake with chocolate Poiana & # 8211 the simplest cake with nuts and chocolate . You can read the recipe if click here.

In this chocolate cake with rum I used Poiana chocolate for the countertop, but also for cream or decoration. And I didn't limit myself to a single assortment of chocolate, choosing Poiana chocolate 65% cocoa for the countertop, for the cream the same chocolate combined with Poiana milk chocolate, and for Poiana Amaruie chocolate decoration. Doesn't that already sound delicious?

I will give you a little advice: use Chocolate meadow Bitter 65% cocoa for your desserts and you will get the best sweets.

If you like chocolate sweets and need inspiration, I invite you to see my collection of cakes and pies that you can access if click here.

To prepare this chocolate cake with rum you don't need complicated ingredients or work steps that can confuse you. And, to make it easier for you, I will leave the recipe in the video version at the end of the recipe.

Here is the list of ingredients and how to prepare it:


For the countertop:

160 g dark chocolate Poiana 65% cocoa

30 g black cocoa powder

For the cream:

400 ml sour cream for whipped cream min 30% fat

For syrup:

To prepare tops I sifted in a bowl the flour, the powdered sugar, the cocoa powder and the baking powder, then I added the brown sugar and the ground walnut, then I mixed until the composition was homogenized. I poured hot water over the instant coffee.

Over the butter put in a large bowl I poured the dissolved coffee and I added the chocolate glade 65% cocoa broken into small cubes, then I put the bowl in a bain-marie to melt them. When the chocolate and butter melted completely I took the bowl off the heat.

In a large bowl I put three whole eggs and added a pinch of salt. I mixed them a little, then I poured the whipped milk and continued to mix for 1 minute.

I poured melted chocolate with butter over the solid ingredients and mixed, then I added beaten eggs and mixed until the composition was homogenous.

I divided the dough into three trays with a diameter of 20 cm lined with baking paper and baked each tray in a preheated oven at 180 ° C for about 15 minutes or until it passed the toothpick test.

While the tops were baking, I prepared chocolate cream.

I melted milk chocolate, 65% cocoa bitter chocolate and 100 g butter in a bain-marie. When the chocolate and butter melted I turned off the heat and added 4 yolks. I mixed until the composition was homogenous, then I added the rest of the butter and I continued to mix. I gradually incorporated 200 ml of whipped cream. I added rum and mixed, then I put the cream in the fridge.

During this time I prepared rum syrup.

I put the pot of water on the fire and I added the sugar, the cinnamon stick, the peppercorns and I let it boil for another 1 minute after the sugar dissolved. I stopped the fire, added the rum and mixed. I let the syrup cool.

In a bowl, I mixed 200 ml of whipped cream with a teaspoon of powdered sugar until it became a fine cream of soft consistency. I took the chocolate cream with butter out of the fridge and mixed it for 1 minute, then I gradually incorporated the whipped cream. At the end I added 70 ml of the chilled rum syrup.

I also used the rum syrup to syrup the tops, without exaggerating.

Assembling the cake it is very simple. Over the first syrupy top I put a layer of cream, I leveled, then I continued the operation in the same way as the rest of the countertops, but I took care to keep the cream and to decorate the cake on the edges.

For decor aI melted the dark chocolate in a bain-marie, let it cool, then decorated the cake with it.

For the final decoration I used fruits that go very well in combination with chocolate.

A beautiful and delicious cake came out, with an intense chocolate taste.

Here is the recipe in the video version:

Cake with chocolate cream and tangerines - Recipes


A slice of this cake
With great pleasure I offer you
It is a & # 8220means of transport & # 8221
Directly to the 9th heaven

  • 5 eggs
  • 150 gr flour
  • 200 gr sugar
  • 150 gr butter at room temperature
  • 150 gr chocolate (I combined milk chocolate with dark chocolate)
  • 1 sachet of baking powder
  • a pinch of salt
  • 3 eggs
  • 500 ml of milk
  • 100 gr flour (or starch)
  • 120 gr sugar
  • 50 gr butter
  • 3 tablespoons cocoa
  • 200 gr dried figs

  1. Prepare the top: Melt the chocolate on a water bath
  2. Separate the egg whites from the yolks. Whisk the egg whites with a pinch of saltSeparately, in another bowl, mix the soft butter, then add the sugar Add and mix the yolks one by one pour melted chocolate and mixsprinkle flour mixed with baking powder
  3. Add the egg white foam over this mixture and mix with a plastic spatula (silicone) We place the obtained composition in a shape (diameter 24cm) lined with baking paper
  4. Leave in the hot oven for about 30 minutes at 180 degrees, until it passes the toothpick test
  5. Prepare the cream: In a saucepan mix the eggs with the sugar Sprinkle with cocoa and mix with a fork Pour the milk then add flour (in the rain), mix so as not to form lumps.
  6. Put on low heat and stir continuously until the cream thickens (the consistency of a pudding).
  7. Add the butter and mix well.
  8. Add the finely chopped figs and ready cream.
  9. For the icing, put the ingredients and melt them on a bain-marie, then decorate the cake
  10. Enjoy!

Tips for successful cakes

Never rush when preparing the top or cream for a cake. It is very important to prepare all the ingredients, to weigh them and to have them at hand. One of the secrets is to combine cream, top and flavors in harmony. Never use more than two different flavors for a cake. Keep in mind that the tops with cocoa or chocolate go well with white or dark chocolate creams, with vanilla cream, and the white ones, simple, with intensely flavored creams, but also with vanilla cream. The vanilla aroma goes to the white tops, and the rum to the chocolate ones. Chocolate goes very well with lemon, orange or mint. A lemon or orange cream does not need other flavors for the countertop. You can syrup the dense countertops (those made only with eggs, sugar and flour), but you don't have to turn them into savarines. For vanilla and caramel cream, choose countertops that are moist without the need to be syruped (usually, these are those prepared with butter or oil and milk or yogurt).

Do not hesitate to use atypical countertops, such as those made with carrots, red countertops, with beets, or food coloring. Carrot cake goes perfectly with mascarpone cream with white chocolate, for example.