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For the countertop separate the egg whites from the yolks. Mix the egg whites well with a pinch of salt, then add the sugar gradually, the yolks, water and oil. Mix the flour with the cocoa and sift them over the egg whites, stirring gently from top to bottom. Divide the composition into 3 and bake 3 tops in a cake tin (26 cm in diameter) for 15-20 minutes for each top (toothpick test)
For the cream caramelize the sugar over low heat until dark (suitable brown) quench with 150 ml of hot milk (be careful when adding milk) and mix well until all the sugar dissolves. Mix the flour with 100 ml of milk, add it over the burnt sugar and mix until it thickens.
Beat the whipped cream (not too hard) and gradually add the caramel cream (cooled well). Hydrate the gelatin for 10 minutes in water and put it on the fire until it melts (be careful not to boil)
Add 2 tablespoons of cream over melted gelatin, mix well and add the rest of the cream. The cream is quite light (a light cream) but it is very tasty and with a pleasant caramel aroma.
For the syrup caramelize the sugar, quench with water and when it is cold add the rum essence.
Assembly: wheat + syrup + cream + wheat + syrup + cream + wheat + syrup
Stop 3-4 tablespoons of cream and coat the cake with it. Let cool for 1 hour. Meanwhile, prepare the icing and let it cool a bit.
Decorate the cake with chocolate icing and grated chocolate.
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.
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 top.
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 pens 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 it 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 he ate it, that he put it in his 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
1. Crush the biscuits using the food processor or in a bag that you can seal, using the knife. Combine crushed biscuits with melted butter and press the composition into a cake pan with removable walls. Put the tray in the freezer until you prepare the cream.
2. Combine mascarpone with whipped cream, vanilla sugar, a teaspoon of lemon juice and 1/2 of the contents of a box of DeLatte condensed milk (so about 200 g). Beat the composition with the mixer until it becomes firm and maintains its shape easily.
3. Separate a few tablespoons of cream for garnish, if desired. Put the cream on the cookie sheet and let the cheesecake cool for at least 2-3 hours, until it sets. After the time has elapsed, prepare the ingredients for the decoration: melt the dark chocolate with the butter, in the microwave, in 30-second increments, followed by mixing.
4. Put 6-7 tablespoons of caramel DeLatte Caramel in a bowl and microwave for 10-15 seconds to soften slightly, possibly with 1-2 tablespoons of extra milk added. Combine the caramel with the salt and mix well.
5. Remove the cheesecake from the pan and garnish with melted chocolate and caramel, using a teaspoon that you quickly move over the dessert. Add the peanuts on top and apply an extra layer of chocolate and caramel. Let the cheesecake cool until ready to serve.
Let the caramel sauce cool to room temperature, then mix it with cream cheese. Separately beat the butter until fluffy, add a tablespoon of cream and mix until incorporated.
Cut the top into 3. Put the first top, grease it with 2 tablespoons of apricot jam, put ½ caramel cream, then ½ chocolate cream, .Repeat the same procedure for the second top. Follow the creams, then on top of the last countertop.
Sprinkle walnuts, caramel sauce and chocolate flakes on top, or crispy wafer flakes. Put it in the freezer for 1 hour, then leave it in the fridge for 2 hours. Enjoy!
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 we 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 a baking sheet with a diameter of 25 cm with baking paper 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 knife cardamom powder
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.
Chocolate cake with caramel cream is delicious and can be prepared for any festive occasion.
For this cake recipe you must first prepare the top: mix the egg whites with the sugar, yolks, oil and mint essence. At the end, incorporate flour mixed with baking powder, cocoa and chopped chocolate. The obtained composition is divided in two and two countertops are baked, in the form covered with baking paper. Allow to cool and cut each in two horizontally, to obtain 4 sheets.
In a bowl, melt the sugar until it becomes liquid and turns golden. Set the bowl aside and carefully add the whipped cream. Stir until the caramel melts and add the butter. Put the pot on the fire again and boil the composition, stirring constantly, until it acquires the consistency of a thick cream. Allow to cool.
Dark chocolate ganache cream:
Put the liquid cream in a bowl and bring to the boil. Set the bowl aside and add the chopped chocolate. Stir until completely dissolved. Add the essence of mint and gelatin, soaked in water and melted in a steam bath. Leave the mixture to cool for at least 3 hours, then mix until creamy.
White chocolate ganache cream is prepared in the same way.
Melt the chocolate, whipped cream and butter over low heat. Allow to cool.
Mix water with sugar. Put on the fire and let it boil until the sugar melts. At the end add mint essence.
Wallpaper the food in which the countertop was baked with food foil. Place the first sheet, syrup and pour the caramel cream, warm. Put a second sheet, syrup and spread the white cream. Another sheet of syrup and half of the black cream. Put the last sheet, syrup and pour over the warm glaze.
Leave in the fridge until the icing hardens.
Remove the cake with chocolate and caramel cream on the plate and decorate with the remaining black cream. You can also use fruits, mint leaves and almond flakes.
The source of this recipe is the Truedelights blog.