Caramel chocolate cake
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Separate the egg whites from the yolks. Rub the yolks with the sugar, vanilla sugar and chocolate with caramel. We mix the egg whites with hard foam, we add coca cola. Incorporate the yolks into the egg white foam. Pour the flour mixed with the baking powder and mix slowly from top to bottom.
Mix the whipped cream well. Unwrap the chocolate sachets and pour over the whipped cream together with a spoonful of honey. Mix for a few seconds;
We take a round oven tray and line it with baking paper. With a wooden spoon, add 5 tablespoons of the mixture made for the counter, over which we pour a quarter of the cream. We also put 5 tablespoons of the dough for the countertop, over which we add the cream and so on, the last layer being the cream.
Bake in the preheated oven for about 40 minutes at 190 degrees.
When it is ready, let it cool and serve!
The manufacturing process is not too complicated. I baked two countertops of different diameters. www.simonacallas.com From the smaller countertop I cut horizontal slices that I put at the base and top of the cake, so that it looks like a barrel. I joined the slices of the top with caramel cream, and I covered the cake with the remaining cream.
Caramel Cream Cake
Cake with cocoa top and caramel cream, sounds good, doesn't it? Especially in the form of a pot of roses
Countertop preparation method:
Mix the egg whites with the sugar, add the yolks.
Add flour, baking powder, cocoa and oil, mix well.
Pour the composition into a paper-lined form and bake for about 1 hour at 150 degrees.
How to prepare caramel cream:
The sugar is caramelized. Set aside and pour 200 ml of liquid cream (be careful not to burn yourself with steam).
Put it on the fire again and stir continuously until the caramel melts.
When the composition starts to thicken, it's time to add the butter, stirring constantly.
Boil the composition until the caramel reaches the desired consistency, do not let it thicken much because when it cools it will thicken.
When the caramel cooled, I put the whipped cream over it and mixed.
Syrup preparation method:
Put water, sugar and rum essence in a bowl, when it boils, remove from the heat and let it cool.
How to prepare butter cream with Swiss meringue:
Put a stainless steel bowl on the steam bath.
Add the egg whites, sugar and stir vigorously until the sugar melts.
Finally add the lemon juice.
Transfer the egg whites to the bowl of the mixer, which is also warm, and beat until the meringue is formed and it is cold.
After the meringue is ready, add the butter and mix for another 1 minute.
How to prepare chocolate for decoration:
In the hot fear cream, put the chocolate and stir until it melts.
Cut the worktop into 5 equal parts
Fill the cake with caramel cream, not before syruping each countertop.
Finish the cake with white butter cream, then make roses
I decorated the cake with chocolate and formed fondant balls around it.
I hope it will be useful to you, dare, there will be no fear, it's not that hard.
How to make a cake with chocolate mousse, caramel, Oreo, nuts and mirror icing & # 8211 Entremet Mya without baking?
Ingredients for entremet with milk chocolate mousse
Here you can see some of the ingredients used by Mya: milk chocolate, gelatin granules and sheets, vanilla, Oreo biscuits and ground walnuts. Mya used La Dorna sweet cream but we also recommend other brands of cream cream (Olympos, Pilos, Zuzu etc). In no case do we recommend "vegetable cream" & # 8211, ie synthetic imitation.
Oreo cookie top and walnuts & # 8211 without baking
Roast the walnuts lightly in a pan (without oil), then leave to cool. Frying intensifies their natural flavor. Then they are crushed with a processor or passed through a special nut grinder.
Oreo biscuits are also processed (along with the cream in the filling). Melt the butter over low heat and leave to cool. In a larger bowl, mix with a spatula the walnuts with the ground biscuits and the melted butter and obtain the composition for the top without baking.
An 18 cm diameter shape is lined with baking paper. Pour the above mixture and press well with the palms or bottom of a glass. The worktop must be uniform, compact but not excessively beaten.
Form with the Oreo and walnut biscuit top and refrigerate for 1-2 hours to harden the butter.
Caramel layer & # 8211 dulce de leche (milk jam)
You can buy milk jam or caramelized condensed milk directly from stores. It is sold in cans of 397 g. Another option is to use a can of sweetened condensed milk. If you put the canned (closed) to boil in a pot of water and time 3 hours from the moment it starts to boil (on low heat), you will get caramelized condensed milk.
You can prepare your own milk jam (dulce de leche) starting from scratch, from fresh milk. Recipe you are here and you need 1/4 serving for this cake.
Mya prepared this caramel (milk jam) from scratch following the recipe above. Then he let everything cool down. Remove the form with the cookie sheet from the fridge and pour the lukewarm milk jam over it. It is not wrong to sprinkle a few flakes of fleur de sel (special salt) now. The salt enhances the caramel aroma and balances its sweetness.
Level everything with a spatula and let it cool again for an hour.
Preheat the oven to 180 ° C and grease two round cake tins with butter. Wallpaper with baking paper.
Prepare the worktop. Melt the chocolate and butter in a bain-marie, in a heat-resistant bowl.
The hazelnuts are passed through the mincer to obtain the hazelnut powder.
Whisk the egg whites. In another bowl, mix the yolks well with the sugar. Carefully incorporate the chocolate and butter, egg whites, hazelnut powder and baking powder with a little vinegar or lemon juice.
Pour 2/3 of the composition into one form and the rest into the other form.
Bake the first top for about 35 minutes, and the smallest 25 minutes. After baking, leave to cool, then remove from the molds.
For the cream, melt the chocolate in a bain-marie. Mix with the cream, cover the bowl and leave to cool for at least two hours.
Peanuts for decoration are blended or ground in a mortar.
After the countertop sheets have cooled, cut the larger countertop horizontally, resulting in two thinner sheets.
Grease each countertop sheet with cream, and cover what is left with the whole cake.
As a decoration, sprinkle peanuts on the cake, as well as various other chocolate ornaments.
Chocolate cake with caramel cream
For the countertop: 250 gr, 000 flour, 75 gr black cocoa, 350 gr sugar, 2 large eggs, 250 gr yogurt with a minimum of 3% fat, 250 ml milk, 120 ml sunflower oil, 1 1/2 teaspoon powder baked, 1 1/2 teaspoon baking soda, a pinch of salt, 1 tablespoon vanilla essence,, For cream: 500 g mascarpone, 500 ml whipped cream with at least 30% fat, 150 ml caramel syrup, 50 gr sugar powder, For caramel syrup :, 150 g brown sugar, 50 g butter with at least 80% fat, 100 ml liquid cream with at least 30% fat, For decoration :, 250-300 gr chocolate candies
Difficulty: Average | Time: 1h 30 min
Cesare cake (with milk chocolate ganache and caramel figs)
For chocolate lovers or for those who want an extremely fine, chocolatey sweet, but also with some special accents, the Cesare cake is perfect and of a rare elegance. I did it like this, in a hurry, because I wanted something sweet and I wanted something with milk chocolate, with a lot of chocolate. So I made this cake, to the great delight of my husband. & # 128578
I made a simple countertop (see recipe here), to which I added 1oo g of dark chocolate flakes (tears) and ganache cream with milk chocolate from 500 g chocolate and 400 g whipped cream (see recipe here).
I cut the top (baked in a shape with a diameter of 26 cm) in 3 lids, I syruped it (1 cup water, 50 g sugar, peel of 1 lemon and syrup from 1 jar of fig jam). I put each slice on the counter, then a row of ganache cream, a few figs from the jam (see recipe here), and the counter.
I let it cool for 1 hour, then I dressed the cake in ganache cream, I made a pattern on the edge with a confectionery comb and I poured the icing on top. Melt 200 g of milk chocolate together with 100 g of whipped cream, leave to cool and pour over the cake.
I let the icing flow unevenly, in a simple way, without helping her at all. I made some green marzipan leaves (almond marzipan), I also put some red beans and the cake was ready.
Cesare cake recipe, a quick, simple, chocolatey and extraordinarily good cake. The combination of milk chocolate, whipped cream and jam figs is insanely good, so good that this cake has become one of our favorites, along with those with vanilla. & # 128578
The pictures speak for themselves, how fluffy and good it was. & # 128578 Let me tell you something funny about this cake: I put them all in their pen while I took pictures in the yard and they kept lurking. & # 128578 And the neighbor Cesare came to show my husband how he cleans the olives. It's a whole story, the olives are cleaned just like the vine and it's good for someone skilled to teach you. He saw me with the cake in his arms, he complimented me, he laughed at me for taking 1,000,000 pictures and I served him with a slice of cake and I put them on a plate for home. Talking to my husband, in the fire of explanations (maybe you know how pathos the Italians explain something) he put the cake under his arm. I was upstairs in the kitchen and I heard him and my husband screaming and laughing. Do you realize that he made a fluffy cake powder? & # 128512 But that's how she ate it, as she put it in her throat and the neighbor, Stefania. & # 128578
I will remember this cake with a smile on my face, that's why I called it & bdquoCaesar Cesare & rdquo. & # 128512
Chocolate cake with caramel cream
Countertop preparation. First we separate the eggs, the egg whites from the yolks. In the bowl in which I put the egg whites, add a pinch of salt, rum essence and mix until it foams easily. After frothing, add the sugar and continue mixing until all the sugar is melted and we get a hard and dense foam that does not flow if we turn the bowl. Over the egg whites, add the yolks one by one and mix at low speed after each yolk added until you incorporate them all in the composition. In the composition add flour mixed with cocoa, ground walnuts, and incorporate with a spatula with movements from bottom to top. Wallpaper with baking paper a round cake shape with a diameter of 25 cm and pour the composition. Preheat the oven to 180 degrees and bake the pan. Bake for about 30 minutes -35 minutes depending on each oven.
Before stopping the fire, the test is done with the toothpick, the worktop is pricked and if the toothpick comes out dry, the worktop is baked. Turn off the oven and leave the top in the oven for about 5 minutes with the door ajar. After 5 minutes, remove the tray, remove the top from the tray and leave it to cool on a kitchen grill. If you remove it immediately due to the thermal shock, the top will be left. After the cake top has cooled, use a long-bladed knife to portion the top into 4 equal sheets. You will have to be careful when cutting them as they are quite thin.
Preparation of the cream. In a non-stick stainless steel pot, caramelize the sugar. Stir continuously with a wooden spatula until the sugar melts and becomes slightly copper, then turn off the heat. Sugar can burn easily. The seed must be kept at room temperature. Over the caramelized sugar add the cream kept at room temperature. Be careful that in contact with the caramelized sugar will be released hot steam. Mix lightly with a spatula and put the pot back on low heat. Add the butter and mix until you get a thin cream, soft as a consistency. Leave the cream to cool. The caramel cream will thicken after cooling. Mascarpone cream should be kept at room temperature. Before being added to the caramel cream, the mascarpone cream is rubbed with a fork, then it is incorporated with a spoon in the caramel cream, mixing after each spoon added. The obtained cream is kept cold until the top is baked.
Preparation of the glaze. Break the chocolate into pieces, add the butter over it and put it in a stainless steel pot with a folding bottom. Put the pot in a bain marie and mix until the chocolate melts, then take the pot off the steam bath and leave the icing to cool.
Caramel cake with chocolate
This recipe was long overdue.
It is my favorite cake, because I like chocolate and because I managed to get a very suitable consistency.
I used a small cake tray, 16 cm, from which I cut 6 fairly large slices.
I rarely make cakes for ourselves personally, and when I do, I also invite dear friends to share with. This is a very important aspect, especially for this cake which is quite caloric. But the secret lies in the amount consumed.
60 gr nut
70 gr sunflower seeds
130 gr prunes
2 Lg cocoa
1 vf cardamom powder knife
2 Lg melted cocoa butter
Walnuts and sunflower seeds are left to hydrate in water overnight. It is possible without this step.
Then put them in the robot with the S blade together with the cocoa and grind until they are crushed as much as we want (finer or with larger pieces to be crispy).
Add the prunes and melted cocoa butter and process until the composition is well bound. If it binds harder, we can add 1-2 tablespoons of water.
It is pressed evenly in the shape of a cake.
1 seedless cup
3/4 cup dried apricots
2 Lg pretty powder
3 Lg walnut butter
4 Lg melted cocoa butter
The dates and apricots are left to soak in water overnight. Drain the water and put it in the robot together with the rest of the ingredients. It is processed until we obtain a consistent paste, which we put over the counter. It is more sticky, but with a spatula or spoon, it will spread easily.
Walnut butter can be made at home. Put a cup of unhydrated nuts in the food processor and process until the oil begins to release and turn into butter. You can also put the nuts for 3-4 minutes in the preheated oven and then process them.
250 gr cashews
150 ml water
6 Lg cocoa
200 gr honey (or to taste)
6 Lg melted cocoa butter
Let the cashews hydrate for approx. 4 hours. Then put it in a blender with water and grind until you get a cream. Even if it is thicker and there are still pieces of cashews left, we do not add water. Add honey and melted cocoa butter, which will help processing, then add cocoa. Everything must be well homogenized. Taste to adjust to your preferences.
The cream obtained is poured over the caramel cream.
Put the cake in the freezer for about 4-5 hours.
The secret is not to freeze, but only to harden and can be easily removed from the form. Later it can be stored in the refrigerator.
I put homemade rosehip jam on top, but you can put fruit topping.
It is perfect in taste and flavors (at least for my tastes), but also satiating, so cut small slices of it.