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In a saucepan, add the broken chocolate pieces, together with the whipped cream and put it on the fire, stirring constantly until it is homogenous.
Cover the cream with cling film and let it cool.
After it has cooled, mix it until it doubles in volume, add the cream cheese (which I mixed) and mix well.
We syrup each biscuit a little with coffee, with the spirit we add the chocolate cream, we add another biscuit (syrupy) on top.
Melt 50 g of chocolate with butter and glaze the biscuits.
Decorate with coconut or as desired.
Tiramisu with cherries, chocolate and mascarpone
The fastest cake recipe I've ever tried. Quick cake with biscuits, vanilla cream and berries. Put another layer of cream, berries, chocolate and a last layer of. Chocolate cream with mascarpone for cake, cake, cookies, macarons. A quick cream for cake or cake, very fine and tasty. It is not a compromise, but a quick and simple option. Diploma cake with yogurt and fruit & # 8211 raspberries, currants, blueberries or pineapples, peaches, cherries, sour cherries. Unbaked cake with biscuits and yogurt diet cream. Schwarzwald cake with cherries, chocolate and cream. A quick and tasty cake!
Chocolate cream with mascarpone - quick, very creamy recipe. I also whipped some cream and put it on top and this cake came out WITHOUT baking, quick and easy to make. Top with whipped cream and sprinkle with grated chocolate.
Quick biscuit and apple cake. Tiramisu with cherries, chocolate and mascarpone & # 8211 a quick dessert. How to make tiramisu with chocolate cream, biscuits and cherries? In summer they make cakes and fruit desserts because they are in season.
Almond cake with biscuits and mascarpone cream cheese.
We need a round cake form with a detachable wall, with a diameter of 26 cm and an oven tray.
Leave the puff pastry to thaw for 10-15 minutes, then cut a circle with the same diameter as the shape of the cake.
Place the sheet on the baking tray, prick it with a fork, powder it with powdered sugar and put it in the oven for about 15 minutes.
The rest of the dough is cut into pieces using cookie cutters and baked separately in the pan, powdered with powdered sugar.
After baking, the top and the dough cutouts cool.
Mix 2-3 minutes at low speed over cold milk, the contents of the two sachets Dr.Oetker chocolate cake cream and powdered sugar, then mix another 3 minutes at high speed so that the cream will visibly thicken.
Until the cake is assembled, keep the cream cold.
Place the top on the bottom of the cake tin and grease it with a thin start of cream.
The biscuits are soaked one by one, in milk mixed with coffee essence and placed together with the cream for cakes in alternative layers, the last layer being the chocolate cream.
The puff pastry cuts are placed on top of the cream in different positions, pressing them lightly to penetrate the cream.
The cake is kept cold for 3-4 hours, then the removable wall of the form can be easily removed and the cake can be transferred to the tray.
Sprinkle lightly with cocoa on top of the cake and grate the chocolate.
Try this video recipe too
- For sheets:
- 1 cup mineral water
- 1/2 cup oil
- 1/2 cup powder sweetener
- 700-750 gr flour
- 1 teaspoon baking powder
- 2 teaspoons vanilla
- a pinch of salt
For chocolate cream:
- 1 liter of almond drink (soy, coconut or whatever you like)
- 8 tablespoons sweetener powder
- 8 tablespoons starch
- 250 gr dark chocolate with sweetener
- 2 teaspoons vanilla
- 2 teaspoons orange essence
Servings: 24 Preparation time: less than 90 minutes
Method of preparation
In a bowl sift the flour, add the sugar, the yolks and the rest of the ingredients, the butter cut into pieces and mix by hand until the dough is formed and knead a little. If it is too sticky, add a little flour. It can be used immediately, but if it is too soft, it can be wrapped in nylon and left in the fridge for at least an hour.
Spread a 1 cm thick sheet and remove shapes with a glass with a large mouth that must be equal. Bake at 180 degrees on a parchment tray and when they are golden, take them out and let them cool.
In a saucepan with a thick bottom put the sugar, water and cocoa and mix first cold, then put on the right heat and add the chocolate pieces. Stir continuously and when it starts to boil, turn off the heat and let it boil for another 5 minutes. Remove from the heat, add the butter and mix until completely dissolved, then add the yolks one by one.
When everything is contained in the cream, let it cool for a few hours or even overnight.
On a flat plate pour the ground walnuts, take a biscuit, grease with cream to the edge, add another biscuit on top and roll through the walnut. They are very tasty and keep well in the fridge for a few days.
Homemade cake with biscuits and chocolate cream
Homemade cake with biscuits and chocolate cream, in addition to being delicious, it looks good and is easy to prepare.
Such a Homemade Roof Cake, I saw at Ralu_ca-bucataras, and she took it from Bucatareselevesele, with some modifications (thanks, Ralu !!).
It is very good, it is made quickly and does not require baking.
Gurmandino.ro: Quick cake with biscuits and chocolate cream
Because I don't count among chocolate addicts (much less among dark chocolate addicts), I rarely stop for chocolate desserts. Now, however, I could not sneak in, because it was the day of a family member crazy about dark chocolate. What to do, what to do? That I would have made him a cake, but the thought of sitting next to the oven and baking the countertop does not inspire me at all. On the other hand, the idea of a chocolate mousse, with raw eggs, did not seem much more attractive. And so, while I was thinking, I remembered this quick cake, which has three major advantages: the top is replaced with biscuits, the cream does not involve raw eggs and, finally, it is prepared quickly and easily.
If you want, you can also assemble the cake in the form of a cake, using a form with detachable walls. I, for one, went for the simplest option, the rectangular one (like in Tiramisu). Then, in order to be able to "draw" a pattern of melted chocolate on top, I mounted the cake in some boxes lined with food foil and turned it over when I put it on the plate, so that the top layer of cream became the base, and the biscuits on top. If you do not like this option, you can put 3 layers of biscuits (in which case you will need 16 more biscuits). Finally, if you use a chocolate with a high cocoa content (ie, a bitter, bitter chocolate), add some sugar to the cream (30 g or even more, if you feel the need).
(for 6-8 servings)
- biscuits 32 pcs.
- milk 500 ml
- corn flour (cornstarch) 20 g
- yolks 3 pcs.
- dark chocolate 250 g + 20 g for garnish
- butter 150 g (at room temperature)
- vanilla sugar 1 sachet
- possibly caster sugar 30 g (depending on how dark the chocolate is)
Ingredients for the Ioana cake recipe
- For the top: 3 eggs + 2 egg whites, 125 g sugar, 25 g cocoa, 15 ml oil, 100 g flour, 5 g baking powder, a pinch of salt, rum essence, 12 champagne biscuits
- For the syrup: 200 ml water, 100 g sugar, one tablespoon rum, 2 tablespoons amaretto liqueur
- For the icing: 150 g dark chocolate, 150 ml whipped cream, 25 g butter
- Frosting: 125 g mascarpone, 125 ml whipped cream, 50 g powdered sugar, 1 tablespoon instant coffee
How do we prepare the Ioana Cake recipe with cocoa top, biscuits and chocolate cream?
I lined the tray with baking paper. I separated the egg whites from the yolks.
I mixed the 5 egg whites with the salt powder and the sugar put in several sockets. After obtaining a strong and glossy meringue, I added one egg yolk in a row, mixing after each at a low speed, then I added the oil, flour, cocoa and baking powder. I mixed them, then I added them over the composition of the bowl and incorporated it with light movements, from bottom to top, using a spatula.
I added a vial of rum essence. I poured the composition into the tray. I placed 12 biscuits next to each other in 2 rows and I pressed them lightly.
Bake in the preheated oven at 180 degrees for about 20 minutes or until the toothpick test passes. Remove the tray and leave to cool.
I boiled the water with the sugar 2 minutes after the first boil. After it cooled, I added the rum and liqueur and syruped the top.
I prepared the icing by melting the chocolate in whipped cream, in a bain marie, then I added the butter. After it cooled, I poured it in an even layer over the syrupy top.
I put it in the fridge for 30 minutes
I cut the cake into rectangles and decorated with hazelnut cream which I obtained by putting all the ingredients in a bowl and mixing until the cream becomes fluffy.
Dare I say it's my own recipe? & # 128522
Thank you for your patience and attention.
The average grade given by the jury for this recipe is 10 with congratulations.
Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Ioana cake with cocoa top, biscuits and chocolate cream
Dessert with biscuits and chocolate cream - It is very easy and quick to prepare
You will fall in love with a simple dessert that tastes like tiramisu. The preparation is easy, because the dessert does not need to be baked. With whipped cream on top, tiramisu will be a delicious dessert with coffee, fruit tea or a glass of milk.
coffee to soften the biscuits
First, prepare the top by soaking the biscuits in coffee, then place them on a tray.
For the cream, you will need whipped cream and melted chocolate in a steam bath.
Dissolve the classic chocolate in a steam bath, pour the water into a saucepan, put a bowl in the respective pot and melt the chocolate in it.
Beat the whipped cream in a firm cream and add the melted chocolate.
Place the finished cream over the biscuits.
Recipe the process of biscuits, cream, biscuits until they are finished.
Pour the melted chocolate over the finished dessert.
Cut the cake along the biscuits and you can serve it with whipped cream on top or with fruit.