Traditional recipes

Chocolate cake

Chocolate cake


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Mix flour with salt, sugar, orange peel, yeast, make a hole in the middle and add the yolks mixed with a little beaten egg, orange juice.

Mix the milk with the soft butter at room temperature, the oil and gradually add over the flour, remaining a non-sticky and elastic crust (at the end I kneaded the crust with 100 ml of oil for 10 minutes). Cover and leave to rise for 1 hour.

Then divide the crust into 2 and spread a rectangular sheet and grease it with nutella (at room temperature), roll it as tight as possible and repeat with the 2nd piece.

We weave both rolls and place them in a tray lined with baking paper, cover and leave to rise for another 30 minutes.

Grease with the yolk mixed with milk and vanilla sugar and put in the oven until nicely browned over low to medium heat.


Chocolate cake

For the holidays we prepare according to old recipes, with butter and many yolks, traditional cakes.

Important!

Orders with online payment are delivered only after receiving their equivalent value. We do not honor orders placed within 24 hours of delivery.

The price for personalized cakes in sugar paste / butter cream / colored glazes, increases by 10 lei / kg compared to the displayed prices.

The prices expressed strictly refer to the product, packaging, transport and accessories incur additional costs.

The labor of edible figurines varies between 38 and 75 lei / piece, depending on the complexity and difficulty of their realization and is taxed in addition to the price / kg. The figurines are made of sugar paste and may contain inedible elements (toothpicks, special wires). Their price is calculated per labor, their weight is included in the price / kg. We inform you that there may be differences in color, texture and shape in the final product. The minimum quantity at which custom cakes can be made is 2.5-3kg. The minimum order for simple cakes is 1 kg. For personalized 3D cakes (eg in the form of cars, dinosaurs, etc.) the price is 120 lei / kg, the minimum order quantity being approx. 4 kg. The commercial images of the products are for presentation the shades used for the models and in the palette are indicative and can vary the cakes and the figurines are made by hand, and can vary as representation the food coloring is soluble and can color the tongue / hands, it is recommended . Figurines may also contain inedible supporting elements (toothpicks, special wires).

Edible pictures are charged 28 lei / piece (A4 sheet), regardless of the size of the cake.

The final quantity of the ordered product, depending on the chosen assortment, weight and the chosen personalization can vary by up to +/- 25% of the estimated weight. We will not charge extra if the product exceeds this value.


Babka & # 8211 chocolate cake

Very importantly, the dough must be prepared at least 8 hours in advance.
Put in a mixer with flour, sugar, yeast and salt. With the mixer on, add the eggs and water. Gradually add the soft butter and mix for 5 minutes, until it reaches the consistency of a dough. We shape it in a ball and we put it in a bowl greased with oil, we cover the bowl and we leave it in the fridge overnight.
The dough will not grow very much, it must be dense.

Prepare the filling when the dough is risen. Melt the chocolate together with the bain-marie butter. In another bowl, mix the powdered sugar, cocoa powder and salt, over which we add the melted chocolate.

Divide the dough in half. Spread the dough on a surface sprinkled with flour. Grease the dough into a rectangular shape with half of the chocolate composition and sprinkle half of the chopped walnuts. We wrap the dough tightly, as in a roll. Cut the roll in half, lengthwise and knit the two halves, with the filling up. Put the cake obtained in a form lined with baking paper or greased with butter and repeat the process with the other half of the dough.

Leave them to rise for 2 hours. Preheat the oven to 190 degrees Celsius and bake the babka for 1 hour.

For the syrup, boil the sugar and water until the sugar has dissolved, then let it cool. I poured the syrup over the babka as soon as I took it out of the oven.

Theoretically it should be allowed to cool completely before slicing, we can't resist. Bon appetit to Delights!


Chocolate cake

For the holidays we prepare according to old recipes, with butter and many yolks, traditional cakes.

Important!

Orders with online payment are delivered only after receiving their equivalent value. We do not honor orders placed within 24 hours of delivery.

The price for personalized cakes in sugar paste / butter cream / colored glazes, increases by 10 lei / kg compared to the displayed prices.

The prices expressed strictly refer to the product, packaging, transport and accessories incur additional costs.

The labor of edible figurines varies between 38 and 75 lei / piece, depending on the complexity and difficulty of their realization and is taxed in addition to the price / kg. The figurines are made of sugar paste and may contain inedible elements (toothpicks, special wires). Their price is calculated per labor, their weight is included in the price / kg. We inform you that there may be differences in color, texture and shape in the final product. The minimum quantity at which custom cakes can be made is 2.5-3kg. The minimum order for simple cakes is 1 kg. For personalized 3D cakes (eg in the form of cars, dinosaurs, etc.) the price is 120 lei / kg, the minimum order quantity being approx. 4 kg. The commercial images of the products are for presentation the shades used for the models and in the palette are indicative and can vary the cakes and the figurines are made by hand, and can vary as representation the food coloring is soluble and can color the tongue / hands, it is recommended . Figurines may also contain inedible supporting elements (toothpicks, special wires).

Edible pictures are charged 28 lei / piece (A4 sheet), regardless of the size of the cake.

The final quantity of the ordered product, depending on the chosen assortment, weight and the chosen personalization can vary by up to +/- 25% of the estimated weight. We will not charge extra if the product exceeds this value.


Mix flour with salt, sugar, orange peel, yeast, make a hole in the middle and add the yolks mixed with a little beaten egg, orange juice.

Mix the milk with the soft butter at room temperature, the oil and gradually add over the flour, remaining a non-sticky and elastic crust (at the end I kneaded the crust with 100 ml of oil for 10 minutes). Cover and leave to rise for 1 hour.

Then divide the crust into 2 and spread a rectangular sheet and grease it with nutella (at room temperature), roll it as tight as possible and repeat with the 2nd piece.

We weave both rolls and place them in a tray lined with baking paper, cover and leave to rise for another 30 minutes.

Grease with the yolk mixed with milk and vanilla sugar and put in the oven until nicely browned over low to medium heat.

Try this video recipe too


Chocolate cake

For the dough, mix the flour with the salt and sugar. Beat eggs and then mix with milk, melted butter and water. Mix these ingredients either by hand or in a bread machine. If you knead by hand, then you have to let the crust grow for an hour, in the heat.

Grease a pan with butter, then sprinkle a little flour. After the dough grows, you will divide it into several pieces, which you will spread. Inside you will put the chocolate, after which you will roll the dough. You will put everything in the pan and let it rise for 45 minutes, in the heat.

Before putting the cake in the oven, the oven must be heated to 220 degrees. After you put the cakes in the oven, you will set its temperature to 180 degrees. Leave them for about half an hour, until they brown on top.


What ingredients do we use for the two-color cake recipe with walnuts and chocolate?

  • Dough ingredient
  • -750g flour
  • -250ml milk
  • -100ml water
  • -50g old
  • -7g dry yeast
  • -50 ml oil
  • -20g melted butter
  • -1ou
  • -10g vanilla sugar
  • -a pinch of salt
  • -20g cocoa
  • For the filling
  • -100g chocolate cream (Nutella)
  • -100g coarsely chopped walnuts
  • -20-30g chocolate flakes
  • For anointed
  • -1 or
  • For decoration
  • -chocolate flakes
  • -powdered sugar

Cake with chocolate and raisins, gluten free, AIP

I dreamed of AIP cake for the last few nights, so I set to work hoping that something delicious would come out, only good to share with you before the holidays. I am very satisfied with the result and I hope it works out just as well for you. It is a sweet AIP and Paleo, without eggs, without dairy, without cereals, nuts or seeds. Are you tempted?

I have to tell you from the beginning that the picture doesn't do justice to this cake. In my haste to taste I cut it hot and that's why the middle looks a bit damp. After it cooled, it sliced ​​much nicer, with the chocolate spiral and raisins. The taste is somewhere between the cake and the cake, because it's not a leavened dough, I didn't use yeast but baking soda. But the good news is that you don't waste time with leavening and kneading, you prepare it, put it in the oven and enjoy it after cooling.

Whether you are on an AIP or Paleo diet, or you simply want a cake without sugar and allergens, I tell you that it is a dessert suitable for the whole family. Everyone who tasted it agreed that it was a treat.

To prepare it I used several types of flour suitable in the autoimmune diet. Most of it is green banana flour (which you can buy here), which you've probably noticed I've been using pretty dumb lately. For me it is the miracle ingredient! You can also find on the blog other recipes based on green banana flour, including my favorites: Dough for salted biscuits, glues or pizza top and Banana cake.

I also use tapioca flour (you can buy it here), coconut flour and brindle nuts (which you can also find here) but on them in smaller quantities. If you have an AIP, you probably already have them in the pantry. I also used 2 types of oil, the coconut oil in the filling (you can replace it with 60% coconut milk) and the olive oil in the dough.

In order for the filling to be AIP, you must pay attention to the ingredients used. Trade raisins often contain oils that are not allowed in the autoimmune diet, most often the sunflower diet. Make sure the ones you buy are 100% raisins with no other ingredients. If they are organic, even better. You can use to prepare the filling carob or even cocoa if you reintroduced it, for an authentic chocolate taste.

The 3 steps for a perfect cake


Chocolate cake

For the dough, mix the flour with the salt and sugar. Beat eggs and then mix with milk, melted butter and water. Mix these ingredients either by hand or in the bread machine. If you knead by hand, then you have to let the crust grow for an hour, in the heat.

Grease a pan with butter, then sprinkle a little flour. After the dough grows, you will divide it into several pieces, which you will spread. Inside you will put the chocolate, after which you will roll the dough. You will put everything in the pan and let it rise for 45 minutes, in the heat.

Before putting the cake in the oven, the oven must be heated to 220 degrees. After you put the cakes in the oven, you will set its temperature to 180 degrees. Leave them for about half an hour, until they brown on top.


Chocolate Cake - Recipes

Nothing is lost, everything is transformed. That is:
from cake from Easter we do pudding.

  • 4 thicker slices of cake
  • a Mars chocolate bar
  • 3 eggs
  • 250 ml sweet cream
  • 75 ml milk
  • 3 tablespoons sugar

WORK PLAN cozonac pudding

  1. we beat eggs with a whisk. We mix them with sour cream, milk and sugar
  2. cut the cake into cubes and place it in a tray (20 & # 21530 cm) greased with butter. pressing Mars chocolate cut into cubes
  3. pour over the cake the mixture of eggs, sour cream and milk
  4. put in the oven heated to 180 degrees for about 20 minutes
  5. in the meantime we are preparing chocolate sauce: melt on steam bath chocolate together with butter.Remove from the heat and "dilute" the mixture with milk. Homogenize.
  6. Remove the pudding from the oven and serve with chocolate topping.
  7. good appetite!

Mix the 200 grams of eggs without shell (4 in number) with 200 grams of sugar and put them in the robot at maximum speed until they double and are frothy.


Then I start to mix slowly with the aim always in the same direction and slowly pouring like melted chocolate mayonnaise oil together with butter (150 and 150), then in the same way the glass with yogurt so 200 ml.


Then add the flour mixed with baking powder with the help of this sieve and continue stirring always slowly and in the same direction.


Then at the last moment I add the handful of raisins passed through the flour, I mix a little more just to get into the composition.


This time it took an hour to bake at 180 degrees C in the form of gray silicone brand Tescoma.
The Colac chocolate recipe was proposed by Adriana Nicoleta



Comments:

  1. Marin

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  2. Faehn

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  3. Hapi

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  4. Tojall

    waaaaaaa not that smiled cut off completely super just come on ischo

  5. Kazijinn

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  6. Abdul-Shakur

    It was interesting to read, but it was written a little dryly. Read more :)

  7. Fenrikree

    You are making a mistake.



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