Traditional recipes

Cake for children with two kinds of chocolate

Cake for children with two kinds of chocolate

Rock: mix the egg whites with a pinch of salt, then add the sugar and mix for a few more minutes. Add in turn, mixing after each: yolks, oil, milk and orange peel. At the end, add care not to leave foam, flour mixed with baking powder and cocoa.

We take 3 round shapes of 10-15 cm, grease them with butter and fill them in half, then pour the rest in a tray (24/36 cm) lined with baking paper and put in the preheated oven at 175 degrees for approx. 30 min. (first bake the large tray then the 3 small shapes).

When they are ready, let them cool. You have to wait a few hours before cutting them.

Cream 1: mix the unsweetened liquid cream with the sugar and put it on the fire until it boils. Remove from the heat and add the chocolate pieces and mix until the chocolate melts.

Cream 2: we proceed exactly as above, only we put white chocolate.

After they have cooled a bit, put the two creams in the fridge for 2-3 hours.

After the 3 hours in which the countertop has cooled and the creams have hardened, we move on to the assembly:

- first mix the two creams in turn until they become fine and frothy

- prepare the syrup by mixing all the ingredients in a bowl

- cut the three small shapes in two, syrup them and grease them like this: two with dark chocolate cream and one with white chocolate

- I was cutting the large countertop in 3 (don't tell me again that some of you can't :), maybe with a knife with a long and sharp blade)

- place the first sheet on a plate, syrup it and grease it with chocolate cream

- over the chocolate cream we place the second sheet which we also syrup and grease with white cream

- Over the white cream we place the third sheet which we also syrup

- put the countertops in the fridge for 1-2 hours

If you want to decorate with chocolate molds, melt the chocolate on a steam bath and pour into molds then refrigerate until the chocolate hardens.

Mix the whipped cream until you get the desired consistency. It doesn't have to be super hard because it's harder to stretch like that.

Garnish the cake on top and all around with a generous layer of whipped cream. Grease the 3 small shapes with whipped cream and place them in the middle of the countertop.

Next I garnished with fruit jellies and chocolate.

For writing, I also put 2-3 drops of blue popcorn with food coloring.

After we finish baking, we put the cake in the fridge until the next day.


5 festive cake recipes

Preheat the oven to 200 degrees C. Mix the almond powder well with 6o g. Powdered sugar and cocoa. Beat the egg whites with a pinch of salt and add the powdered sugar little by little (the 40 g.). Pour the composition, about 1 cm thick in the form put on a baking sheet and leave it in the oven for 15 minutes. As soon as you remove the top from the oven, turn it over and remove the paper. Leave it to cool.

White chocolate mousse:

  • 200 ml liquid cream
  • 200g white chocolate
  • 2g gelatin -1 sheet
  • 100 ml whipped cream

How to prepare white chocolate mousse:

I soaked the gelatin in cold water. I put the whipped cream on the fire and boiled it.
I added the grated white chocolate and stirred to melt. I took the gelatin out of the cold water, put it in the microwave for a few seconds, then poured it over the white chocolate. Allow the cream to reach room temperature and add the whipped cream.

Milk chocolate mousse:

  • 200 ml liquid cream
  • 200 g. Milk chocolate
  • 1 sheet of gelatin
  • 100 ml whipped cream

It is prepared like white chocolate mousse

Bitter chocolate mousse:

  • 200 ml of liquid cream
  • 200 g dark chocolate
  • 1 sheet of gelatin
  • 100 ml whipped cream

Prepare as above

Finally I put the three creams on the cooled counter and put it in the fridge for a few hours. Good appetite!

On the blog bucatariaparadis-ro.blogspot.com you can find more tasty recipes


Cake Trio chocolate mousse

For the chocolate top, mix the butter with the sugar. Then add the beaten egg and milk.

The dry ingredients, ie flour, cocoa, baking soda and salt are sieved together and incorporated into the above composition.

Homogenize everything and pour into a removable form, lined with baking paper.

Bake the top at 180 degrees C for 20-25 minutes. Remove from the pan and leave to cool.

The form is washed, wiped and covered with plastic wrap, including the edges.

For the bitter mousse, first hydrate the gelatin in the 50 ml of cold water.

The chopped chocolate and butter melt over low heat.

The hydrated gelatin is put for a few seconds, on low heat, to dissolve, then pour over the melted chocolate with butter.

Leave to cool, then combine with whipped cream, mix well and pour over the top.

Put the dish in the freezer.

Next is the layer of milk chocolate mousse and the white chocolate mousse, which is prepared exactly like the bitter one, except that in the white one, we add the hazelnut bar at the end.

Put the cake in the fridge until the next day when it can be glazed and decorated according to your imagination.

For the glaze: the gelatin is hydrated in the 50 ml of cold water.

Mix the sugar with the cocoa, water and liquid cream and put on low heat until it thickens slightly.

The hydrated gelatin is dissolved over low heat for a few seconds, then added to the cocoa composition.

Leave to cool to room temperature, then pour over the cake.


Cake with chocolate cream and strawberries

For the countertop, separate the egg whites from the yolks and sprinkle a little salt over both. Mix the egg whites, then gradually add the sugar, which we have added more. Along the way, we also add lemon juice, it helps to strengthen the meringue and also cuts the sugar sweetness.

After obtaining a firm meringue, which will not flow if we turn the bowl over, remove the mixer and insert a wooden or silicone paddle. Add the yolks and mix lightly with the spatula, from bottom to top, so as not to leave the meringue. Then add the water and also mix lightly and at the end the flour that we gradually sift over the composition, together with the cocoa.

Grease a removable cake tin with a little oil or butter and put the composition on the countertop. Level it with the back of a spoon, then shape into a preheated oven at 180 degrees for 35 minutes.

After extinguishing the fire, leave the countertop in the oven for 5 minutes, then soak it and leave it in the mold for another 5 minutes, then turn it over on a wire rack and leave it there until it cools completely.

For white chocolate cream, put the cream in a bowl, over low heat and add over it, the broken chocolate in pieces plus a pinch of salt. Salt helps to accentuate the taste, don't be scared, because the salty cream doesn't come out. Stir continuously with a spatula until the chocolate melts and mixes with the cream. Set the pot aside on the fire and let it cool, then put it in the fridge for at least an hour. After it cools well, mix vigorously until the cream becomes frothy.

For the bitter chocolate cream we do the same as with white chocolate.

For the strawberry cream, we clean the strawberries from the stalks and rinse them well under a stream of cold water, then we drain them well and we pass them through a blender until we obtain a homogeneous paste. Mix and whip the cream, then mix it with the strawberry paste.

For the syrup, put the water and sugar on the fire and mix them continuously until the sugar melts, then turn off the heat and add the rum essence.

We cut the cake top into two parts. Coat the inner walls of the cake tin with plastic wrap, then place the first part of the cake and syrup it well. On the edges of the form we place halves of strawberries, with the inside towards the walls of the form. Hydrate the gelatin (separately for each cream & icircn part) & icircn water and melt it on the fire, stirring & acircnd continuously, then mix it & icircn cream, mix & acircnd energetically to homogenize well. We start with white cream. After mixing it with the gelatin, we put aside a quarter of it, and spread the rest over the cake top. Place the rest of the well-drained strawberries in place, then sprinkle 2/3 of the dark chocolate cream, and on top sprinkle a fraction of the strawberry cream and cover with the second part of the countertop, which I syruped. We put the cake in the fridge for at least half a day or even overnight. We put in the fridge the rest of the stopped creams, with which we will decorate the cake at the end.

After making sure that the creams have hardened well, remove the cake, remove the removable walls of the form, as well as the foil, and decorate. With the dark chocolate cream, we cover the cake on the sides as well, on the strawberry line, but also on top, and from the other creams we form some roses, with the help of the duo to decorate the roses.

We also put a few strawberries on one side and the cake is ready, beautiful and delicious.


How to prepare the Chocolate Trio Cake Recipe

The first time we prepare the top because it will have to cool very well. You can do it the day before and keep it in the fridge, wrapped in a bag or food foil.

It is extremely simple, we just need to mix in a bowl the dry ingredients (flour, cocoa, sugar, salt, baking powder and baking soda) and in another the liquid ones (egg, oil, yogurt and coffee).

Then combine them and mix only until the composition is homogeneous, no more.

Cover a cake tin (22 cm) with removable walls with baking paper, pour the dough and bake for 30-35 minutes at 170 ° C.

*It is very important not to overcook the worktop, keep an eye on it and do the test with the toothpick.

We take it out on a grill and let it cool.

In the meantime we can prepare the first mousse, the dark chocolate mousse.

First we hydrate the gelatin. I used sheets and hydrated them in a bowl full of water. If you use granules, put only 30-40 ml of water on it.

Then mix the whipped cream.

For girls living in Italy, this cream is very good.

Then put the milk and the broken dark chocolate pieces (I used chocolate with 74% cocoa) in a bowl and melt it in a steam bath. When it is ready, add the gelatin over it and mix until it is homogenous.

Let it reach room temperature, then gently incorporate the whipped cream.

We need to get a fine, airy composition.

We place the top with the bottom up in the shape in which we baked it and we put the dark chocolate mousse on it. mousses.

Meanwhile, we make the milk chocolate mousse in exactly the same way, then we spread it over the dark chocolate one.

Finally, the last mousse, the white chocolate mousse, prepared in the same way as the first two.

*It is important that the previous mousse is hardened so that the layers do not mix.

Leave it to cool for 2-3 hours and then take it out of the form, place it on a plate and decorate it according to your imagination with some chocolate shapes.

*To get it out of the shape perfectly, heat the edges of the cake tin with a kitchen cake. I've heard that some girls do this with a hair dryer.

*To obtain perfect slices, cut the cake with a knife with a thin blade, heated in hot water.Good appetite !

Other chocolate cakes & gt & gt & gt

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Method of preparation

Mascarpone and strawberry cake

Top: Mix eggs with sugar and a pinch of salt until it doubles in volume. Alternatively,

Chocolate cake and coffee cream

Preparation for the countertop: Separate the egg whites from the yolks, put the egg whites on the robot with


de - | December 20, 2017, 5:39 PM | Urban Flavors

Chocolate trio cake authentic recipe step by step. Trois Chocolats cake is actually a Bavarian (bavarois) in 3 layers: dark chocolate, milk and white. The top is one with cocoa or chocolate and the creams are aerated, prepared with natural whipped cream (from sour cream) and quality chocolate.

Why did I call this Chocolate Cake Trio an "authentic recipe"? Because we prepared it according to the standard imposed by the world confectionery regarding the texture, composition and appearance of the final product. It is known as "Bavarian Three Chocolates„, „Three Chocolates” „Three Chocolates ”, „Three kinds of chocolate " or Cake with 3 chocolate mousses (mousse is not very suitable because it is another recipe) or "Cake with 3 types of chocolate ".


Cover a cake with sugar paste

For the cream: 225 g sugar 250 g butter or margarine frame 3. We accepted the challenge from RAMA to choose 10 cake recipes from our blog. Cocoa cream with butter for cake, cakes, cookies. A simple recipe for a classic homemade cream (appliance) that doesn't cut.

Spreadable vegetable fat, ideal for preparing cakes, cakes and delicious puff pastry. Store at a temperature between 2 ° C and 10 ° C. Preparation Caramel biscuit cake: Cream for caramel cake. For us he always had an extra slice of walnut cake, because we were careful.

Manual dosing-filling cream, 3 liters. It has an excellent taste and is very fine and easy to spread on bread. Cake recipe with strawberry mousse and chocolate icing. Cream: 4 eggs 400 g sugar 4 lg water 1 pack margarine frame. Covering a cake with sugar paste is a process that took me some time. Thus, two tablespoons of margarine melt and, when it boils, it.

Mr. Lily, I thank you from the bottom of my heart for another wonderful recipe, I managed to make this cake too. Delma Universal Margarine 100% Fat 250g. Union for Margarine Creams 67% Fat 250g.

It is a thick cream to which flavor can be added.


Chocolate cake with raspberries

Raw-vegan chocolate cake recipe with berries. CHOCOLATE AND BERRY CAKE & # 8211 Recipes Type. Chocolate and berry cake, step by step recipe. Cake with wet tops, mascarpone cream with white chocolate and fruit sauce. Cheesecake with chocolate cheesecake without baking chocolate cheesecake cel. One of the best strawberry chocolate cakes was the star of the day. Images for jamila cakes Dessert Recipes, Desserts, Cuisine, Tarts. Chocolate eclair is a cake made of scalded dough shells, vanilla cream and. Explore irina & quot Jamila & quot on Pinterest. The almond cake recipe is one of the best chocolate cake recipes I have. Chef Florin Dumitrescu teaches you how to prepare tart with berries and.

Culinary recipe Light cake with mascarpone and berries from. For decoration: dark chocolate, butter, cream, grated chocolate. Are we going to replace strawberries with frozen berries? I saw this cake at Jamila's and prepared them for my birthday. I used two kinds of sauces but the recipe was one.

When the cream is ready, add a few tablespoons of strawberry. Chocolate mousse cake with berries and syrupy top.


The effects of anti-cellulite packaging with chocolate

The results of these anti-cellulite wraps begin to be seen right after the first session, but most certainly after the third. You will be delighted to notice that you have lost 4-6 cm in circumference, and your cellulite has dropped by 30%. If you are upset about water retention, you should know that chocolate wraps remedy this.

There is also a detoxification of the cells, the circulation improves as a reaction to active substances such as: guarana, talc, cocoa, oat extract and magnesium oxide. Body shaping takes place due to theobromine and caffeine contained in the mixture applied to the skin, which, as you already know, have a lipolytic effect. Relaxation is obtained due to the magnesium content in cocoa, and the antioxidant effect is present due to vitamin E and polyphenol content.

Treatment with chocolate wraps it is applied at a temperature of 65-75 degrees Celsius, which leads to the dilation of the pores and the softening of the cells that contain fat deposits. It can also be applied on the face to regain our velvety and pleasant appearance. The treatment is not usually prepared in the beauty salon, but it is ready, it is called Chocofango and it is applied after it has been well heated.