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Cake with chocolate pudding and caramel sauce

Cake with chocolate pudding and caramel sauce

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Mix the yolks with 8 tablespoons of oil and baking powder, and beat the egg whites well with a whisk or mixer, adding a cup of sugar. Then mix the yolks with the beaten egg whites, add the vanilla sugar and flour, mixing well so as not to form lumps. Line the stove tray with oil and flour and pour the cake top into the oven. Leave in the oven for 15-20 minutes until they start to brown. Then remove the tray and let it cool.

In the meantime we are preparing syrup:

Put the water with the sugar and the essence in a saucepan and leave it on the stove until the sugar melts. Then turn off the flame from the stove and let the syrup cool.

Pudding is prepared as follows:

Bring the milk to the boil and when the milk starts to boil, add the sugar and pudding powder, stirring constantly with the whisk until the pudding starts to thicken.

Set aside on the stove and let it cool.

Caramel sauce it is prepared as follows:

Put the sugar in a pan on the stove, and when it starts to melt, mix continuously with a wooden spoon. When the sugar has completely melted, put one spoon of yogurt in a row and mix well so that it does not crystallize. add all the yogurt, close the flame.

Cut the top in half so that we get 2 sheets.

We syrup the cake sheets, then we put the pudding over each sheet, and at the end we glaze it with caramel sauce (and whipped cream if you have it).

Everything is prepared very simply and very easily, let's see!

Mix the sugar with the cocoa and 400 ml of milk in a saucepan. Then put it on the fire until it warms up well and the sugar dissolves. Separately, mix the yolks with the starch, salt and the rest of the milk in a bowl. Then pour the hot mixture over the yolks and mix quickly with a whisk, so that no lumps form.

Pour everything into the saucepan and put it on low heat, stirring until it starts to boil. Leave for another two minutes until it thickens, stirring constantly. Take the pan off the heat and add the finely chopped chocolate, butter, coffee and rum essence, then mix well.

Divide the chocolate pudding into four cups or glasses and place a plastic wrap on each one, so as not to form a crust. Leave it to cool a bit, at room temperature, then put it in the fridge for a few hours. Decorate cold pudding with freshly whipped cream, grated chocolate and a mint leaf.

Mascarpone and chocolate cake

I first ate the Mascarpone and Chocolate Cake in November, when I was in Bologna. The hotel we stayed at had a small pastry shop where they brought us fresh cornetti (croissants) for breakfast every morning and what the Italians call & ldquotorte per la colazione & rdquo. Is there a & ldquotot for breakfast & rdquo? Well. a cake generally without cream or maximum with a simple vanilla or chocolate cream, but generally sweets from the category of cake, pandispan, guguluf (ciambella).

Preheat the oven to 180 degrees C. In a large bowl, mix the eggs and sugar until it doubles in volume. Meanwhile, put the chocolate flakes in the freezer. This way they will keep their shape better when baked.

Put the milk, vanilla and mascarpone over the egg mixture. Mix and add sifted flour together with baking powder. Stir until we have a homogeneous composition and add the chocolate flakes. Stir again.

We pour the composition for the Mascarpone and Chocolate Cake in a round tray with a diameter of 25-28cm. Put the tray in the oven for 30-35 minutes or until it passes the toothpick test.

When the cake is ready, let it cool a bit, then we can decorate it with icing. I used a Belbake icing and sprinkled chocolate flakes on top. May you have the best and a holiday coming soon!

Tips and tricks for the Mascarpone and Chocolate Cake recipe:

- Chocolate flakes can be replaced with dark chocolate or milk that you chop large from the knife.

- If you omit the chocolate flakes, the recipe is also perfect to be used for the cake top.

- If you do not want the cake to contain chocolate, choose a mix of dried fruit and chopped hazelnuts from the knife.

- In terms of decoration, you can replace the sugar icing with a cold cocoa one or simply powder the sugar.

Method of preparation

Beat the egg whites together with the sugar. Add the yolks and cocoa, mix well. Then add the flour mixed with baking powder. Bake for 20 minutes on medium to low heat.

The pudding is mixed with a few tablespoons of milk and sugar. The rest of the milk is boiled with margarine and when it starts to boil, add the pudding, keep it on the heat for a while and mix well until it thickens. Refrigerate for 1/2 hour.

Put the ingredients on the fire and boil until the sugar melts.
Top the syrup with the syrup obtained and put pudding on top. I decorated it with coconut and candy. :)
Good appetite.

Strawberry and meringue cake

Mix the sugar with the yolks, add the butter, cream and the rest of the ingredients. You get a

My Halloween cake

We start like this: for a countertop we use: 4 yolks mixed with 4 tablespoons of sugar and 6 tablespoons

Unbaked cake with apples, biscuits and vanilla pudding

It is also known as the Nanaimo cake and is indispensable in Canada on festive meals. Tosca cake recipe step by step. Find out how to prepare this specialty!

With a lot of chocolate on the counter, a lot of walnuts, and pudding. You have the freedom to pay in installments, you benefit from the promotions of the day, the openness. How to make apple cake and vanilla cream with biscuits with icing. Chocolate cake and vanilla pudding. Chocolate trio cake recipe Recipes Cakes, Dessert Recipes, Dessert. Then add 2-3 tablespoons of pudding or vanilla cream. Rating: 4.7 & # 8211 7 reviews & # 8211 30 min.

Optionally you can put 2-3 tablespoons of cream and grated chocolate on top of the chocolate pudding. The most varied and beloved flavors are found in the nine delicious puddings: vanilla, chocolate, cream, caramel, coconut, strawberries, dark chocolate, lemon. A classic cake with vanilla top, butter cream, rum and chocolate, with a caramel decoration. The classic Ecler with a fine cream of vanilla pudding and fondant.

Zott Liegeois pudding with chocolate and whipped cream 175 g. Oreo, vanilla pudding and dark chocolate pudding. Flavor the cream with vanilla essence.

I. Preheat the oven to 180 degrees. Take two cake forms and grease them with a little oil and set them aside.

II. Combine the chocolate with one and put in a bain marie, stirring gently until melted. Allow to cool to room temperature.

III. Mix the sugar with the eggs and vanilla and mix well. Then add the flour, mix the baking powder well and at the end add the melted chocolate.

IV. Divide the dough into two equal parts and bake for about 15 minutes. Try them with the toothpick, it should come out clean if you stick it in the middle of the dough.

V. When they are ready, take them out and leave them to cool, and one of the forms is unwrapped, the other is left tight.

VI. Meanwhile, put the melted unit with the brown sugar for the caramel sauce and leave it until it melts. Add the cream lightly, stirring to mix well.

ARE YOU COMING. In the tray in which you kept the dough, pour half of the caramel sauce, then add about 1 kg of well-stretched ice cream. Place the second slice of cake over which you also pour caramel sauce and then the ice cream well spread. Put in the freezer for 3 hours.

VIII. When served, it can be served with caramel fish sauce, melted chocolate and some fried nuts.

Chocolate Cake with Caramel Sauce

Raw vegan cuisine is based on a philosophy that is both nutritional and spiritual.
Far from containing only boring salads, raw cuisine is made up of creamy or dry dishes, all just as delicious, thanks to clever blends of sprouted fruits, vegetables, nuts, seeds and cereals.
The basic principle of this kitchen is the cooking temperature, which must not exceed 48 degrees Celsius, to preserve the nutrients of the ingredients used, such as: vitamins, minerals, enzymes (which cooking at high temperatures destroys).

The base of almond flour can be used for all kinds of other raw vegan desserts: bars, cakes, cookies, pies. This base can be made entirely of almonds or Brazil nuts, macademia nuts, pecans, hazelnuts, pistachios, as well as combinations of them, depending on preference.

In this recipe, we combined raw peeled almonds with raw peeled almonds.

We wash the almonds, drain them and soak them for 4 hours in 300 ml of water. After they have soaked, put the almonds together with the water in which they were soaked in a blender and add another 300 ml. of water. And grind with a blender. Drain the resulting milk through a gauze or strainer (it results in 400 ml of almond milk, which we will continue to use in the recipe). Spread the almond paste on a dehydrating tray and dehydrate it for 12 hours at a temperature of 40C. grind the dehydrated almond paste and obtain an almond flour.

Chocolate sauce
Mix all the ingredients in a blender until the mixture becomes creamy. If we make a larger amount of chocolate sauce we can keep it in the refrigerator, in an airtight container for up to 10 days. From the mentioned ingredients results 90 g. Chocolate sauce.

After we have prepared the chocolate sauce, we start to prepare the chocolate top. Mix all the ingredients in a food processor until the consistency of a dough is formed. Put the dough in a cake tin lined with baking paper, 25 cm in diameter and then keep it in the freezer for 1 hour.

While the chocolate top is in the freezer, prepare the coconut cream. Put all the ingredients in a blender and mix until you get a creamy composition. Add the coconut cream over the chocolate top and keep in the freezer for 1 hour.

A really good dessert includes a delicious sauce, so I chose the caramel sauce for this recipe. I chose the caramel sauce not only because of the delicious taste but also because of the ingredients such as: lucuma, mesquite and maca, rich in nutrients.

Lucuma is a subtropical fruit, native to Peru. It is rich in nutrients, fiber, carbohydrates, beta carotene, niacin, calcium and iron. Lucuma powder has a very low glycemic index, being an excellent substitute for sugar.

Mesquite powder is rich in calcium, magnesium, potassium, iron, zinc and protein. Mesquite is a tree native to South America, from the seeds of this tree producing mesquite powder, a very fragrant powder that gives a strong aroma to raw recipes, but also to traditional ones.

Maca root, known since the Inca period, is appreciated for its qualities to balance the endocrine system. Maca powder contains many vitamins, minerals, amino acids and is rich in fiber and vegetable proteins.

To prepare the caramel sauce, combine all the ingredients in a blender until the mixture becomes creamy.

From the mentioned ingredients results a quantity of 90 g. We can prepare the sauce in a larger quantity as it is stored in the refrigerator for 10 days.

We take the cake out of the freezer, sprinkle it with the caramel sauce and we have a wonderful raw vegan dessert.

Recipe: Chocolate pudding check

I used as a measure for this recipe 1 cup of 200 ml. It is easier to measure the ingredients with a cup, than to sit and weigh.

Ingredients for Chocolate Chocolate
& # 8211 3 eggs
& # 8211 1 sachet of chocolate pudding
& # 8211 1 tablespoon cocoa
& # 8211 1 cup sugar
& # 8211 1/2 cup oil
& # 8211 1 baking powder
& # 8211 1 cup and a half flour
& # 8211 1 cup milk

Chocolate icing ingredients
& # 8211 50 grams of butter
& # 8211 2 tablespoons cocoa
& # 8211 2 tablespoons water
& # 8211 5 tablespoons sugar
& # 8211 a few drops of oil

Preparation Chocolate cake
Whisk the egg whites with 3 tablespoons of sugar. The rest of the sugar is rubbed with the yolks, alternately with the oil. Add 1 tablespoon of cocoa and chocolate pudding.

Preparation of cake with chocolate pudding

Then add the milk and mix well. The flour is mixed with baking powder and added to the yolk composition. Finally add the beaten egg whites.

preparation of chocolate cake

The cake composition is poured into a greased pan lined with flour. The cake with chocolate pudding is baked until baked. Try a toothpick.

2 Prepare chocolate cake

Either glaze the cake with melted chocolate, or choose to prepare the chocolate glaze from the mentioned ingredients.

Preparation of icing for Chocolate Chocolate
Put the icing ingredients in a saucepan and boil on the stove until thickened. Warm glaze spread evenly over the cake.

Glazed chocolate cake

Leave the cake until the icing hardens, then you can portion it. Of course you can add walnuts, hazelnuts, raisins, etc. to the cake. but it is delicious and so simple.

Caramel cake

Caramel cake, cake recipes. Caramel cream cakes. Cake with sheets and cream. Chocolate glaze.
This year, Dr. Oetker invites us to cake during the campaign "This winter, your wishes come true!", and we, in turn, challenge our friends to join us because we can win beautiful prizes together !!
And if you buy the products on sale, you can sign up for website where a lot of prizes await you.
I chose to prepare Caramel cake, you must try it !!

Caramel-Ingredient Cake

3 eggs
10 tablespoons oil
10 tablespoons milk
5 tablespoons sugar
800 g flour
1 vial of Dr.Oetker vanilla essence
an ammonium sachet for Dr. Oetker cakes
1 teaspoon lemon juice

For the cream
300 g sugar for burning
4 eggs
300 g sugar
250 g walnuts
1/2 l of milk
3 tablespoons flour
1 sachet Dr.Oetker Finesse orange peel
250 g butter
For decoration
2 sachets Dr.Oetker black glaze
or 200 g melted chocolate

Cheesecake cake with chocolate and salted caramel

For cheesecake: 1. Preheat the oven to 325 degrees F. Use a large, high-walled grill pan and place in the oven on the bottom row to heat. 2. Prepare the round tray and wrap the bottom (on the outside) with a double layer of aluminum foil. Spray cooking spray and spread baking paper on the bottom of the tray (inside). Meanwhile, boil a kettle of water for later use. 3. Beat the cream cheese with the granulated sugar for 2-3 minutes until it is creamy. Add salt, eggs, one by one beating well after each. 4. Add liquid cream, sour cream and vanilla. Pour the mixture into a round tray with edges of about 20 cm ready. Place the tray with the mixture in the heated grill pan in the middle of it. Slowly pour the boiled water into the grill pan until the water exceeds the cake pan by 2-3 cm. 5. Bake cheesecake for 45 minutes. Turn off the oven and let the cheesecake sit in the oven for another 30 minutes. Remove from the oven and leave to cool completely. 6. When it has cooled, transfer the round worktop to the refrigerator for a few hours or overnight. I put it in the freezer for 2 hours. ** If you use it for the first 24 hours, you can put it in the fridge.

Step 2

For the cake top: 1. Prepare the chocolate cakes (tops) following the instructions on the packages for a round tray with a wall height of about 20 cm. Or, as I did, prepare 2 homemade dark chocolate tops, according to a simple recipe.

Step 3

For the icing: 1. Beat the butter in a large bowl for 2-3 minutes, until fluffy. Add the caramel sauce, powdered sugar, milk and salt. 2. Beat for another 4-5 minutes until fine and creamy.

Step 4

For assembly: 1. On a cake plate, place the first layer of chocolate and over a row of cheesecake (cheese mixture). Then, place the other chocolate top and spread the caramel icing over the fish, including the edges. 2. Refrigerate until the chocolate is ready.

Step 5

For the garnish: 1. In a heat-resistant bowl, combine dark chocolate with greasy cream. Microwave for 30 seconds. Stir and microwave for another 30 seconds. Then mix for a few seconds until the mixture is fine. Allow to cool slightly. 2. After it has cooled, spread it over the cold cake in the fridge. Zigzag the last 2 tablespoons of caramel sauce and sprinkle a little salt. Refrigerate until ready to serve.

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