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Melt the chocolate in a steam bath, cool a little, add over the butter and rub well with the mixer until it becomes a fluffy cream.
Add a glass of sugar and a tablespoon of milk, mix well. Do this until the sugar is finished. At the end add vanilla. If the cream is too thick, add a little more milk, if it is too soft, add more sugar.
Mix the orange jam with water and syrup the first top. Spread half of the cream on the first counter. Add the second top and put in the fridge.
Cut the walnuts into large pieces, fry not too hard in a teaspoon of butter and add a little powdered sugar until caramelized. You have to turn down the heat and be very careful not to burn the nuts. Take the pan off the heat from time to time. Allow to cool. Cover the second top with cream, shape to taste and garnish with caramelized walnuts.
Biscuit cake with chocolate cream and caramelized nuts - fasting
In a saucepan, mix the starch with the caster sugar + powder (the 6 tablespoons caster sugar + 1 tablespoon powdered sugar) and the cocoa.
Gradually add the milk and mix well so that no lumps form.
Put the pot on low heat and stir with a whisk until the composition thickens.
At the end, add the rum essence.
Cover the cream with cling film to prevent the crust from forming on top, then allow to cool.
Meanwhile, put the walnuts in a pan (do not grease it with anything) and fry them over low heat for a few minutes. Leave them to cool.
In another pot, put the sugar (the 5-6 tablespoons for caramel) and leave it to caramelize, until it gets the color of amber.
When the sugar is completely melted and caramelized, add the walnuts and mix. Pour the caramelized walnuts on a piece of baking paper and leave to cool.
Fill the biscuits with chilled chocolate cream. First form a turret of 4-5 biscuits with cream between them, then turn the turret on the plate and continue to stick the biscuits with cream. In order for the cake to look like the pictures, the biscuits must be placed perpendicular to the plate.
After you finish gluing the biscuits, coat the cake in a layer of cream.
Finally, add the crushed caramelized walnuts.
I put the caramelized walnuts in a bag and crushed them with a rolling pin.
Out of all the amount of cream, I got 2 cakes. One with approx. 24 biscuits, and the other a mini cake with 8 biscuits.
Leave it in the fridge for a few hours to soften the biscuits, then cut it.
Be careful to cut oblique slices so that your appearance comes out of the pictures.
Chocolate cake and caramelized nuts
& Icirc & # 539i need for chocolate countertop & # 259:
5 or & # 259
140 g zah & # 259r
100 g chocolate & # 259 & # 8232with milk
30 ml milk
175 g f & # 259in & # 259
1 sachet of vanilla sugar
1 pinch of salt
For the walnut countertop:
5 albu & # 537uri
100 g nut & # 259 m & # 259cinat & # 259
150 g zah & # 259r
25 g f & # 259in & # 259
1 sachet of vanilla sugar
1 pinch of salt
For cream & # 259 & # 537i decor:
8 g & # 259lbenu & # 537uri
250 g zah & # 259r
2 sachets of vanilla sugar or the core of a pod
60 g cocoa
400 g butter min. 80% fat
For caramelized walnuts:
200 g mix of walnuts and hazelnuts
100 g zah & # 259r cough
2 tablespoons oil
Preg & # 259te & # 537ti a & # 537a:
For the first countertop, melt chocolate and icircn milk u & # 537or & icircnc & # 259lzit & # 537i o la & # 537i s & # 259 se mai r & # 259ceasc & # 259. Whisk the egg whites with the salt, then with the sugar. Gradually add the egg whites and the flour, mixing vertically with a spoon. Pour the composition into a detachable form lined with baking paper and bake for 1/2 hour the top, at 180 degrees, in the preheated oven.
For the second countertopIn a hard, white foam with sugar, add the ground walnuts and flour. Bake two countertops, about 20 minutes each, at 170 degrees.
For cream & # 259, mix the egg whites with the vanilla sugar and the vanilla sugar on a steam bath. When it thickens, remove the halves in the mixer bowl. & Icircn cream r & # 259mas & # 259 la cald, & icircncorporezi cacaua cernut & # 259. After it cools, mix it and gradually add it to 200 g of soft butter, at room temperature, rubbed with foam. Rub the remaining butter and mix it with the egg yolk cream.
M & # 259run & # 539e & # 537ti grosier, cu cu & # 539itul, nucni u & # 537or fr & # 259jite & icircn oven. Caramelize the sugar slowly, over low heat, sprinkle with the walnuts and mix in the sugar until the walnuts are covered with the sugar. Spread the caramel on greased baking paper. C & acircnd se r & # 259cit, & icircl pui & icircntr o pung & # 259 grosas & # 259 & # 537i & icircl m & # 259run & # 539e & # 537ti & # 537ti cu hammer. Add the cream with butter and add 1/2 of the ground walnuts. Store the creams in the refrigerator for 1/2 hour.
Cut the chocolate countertop into two sheets and fill the countertops alternately with the colors and creams. Cover the cake with chocolate cream and decorate the edges with the remaining caramelized walnuts. R & # 259ce & # 537ti the cake in at least 2 hours. Caramelized walnuts soften after a day or two and become more pleasant to the taste.
Preparation 90 minutes Bake 70 minutes
Re & # 539et & # 259 & # 8239de Loredana Dubreu, T & acircrgu Jiu, jud. Gorj
Cocoa ice cream with caramelized nuts
We can say goodbye to summer with a delicious cocoa ice cream with caramelized nuts. It's still hot outside and we can still enjoy this summer-specific delight. Nobody says that an ice cream doesn't work even in winter if your appetite is high. But in winter it is better to drink mulled wine or hot tea.
I did a few days ago cocoa ice cream with caramelized nuts and I couldn't help but give you the recipe because it was too good. And it's easy to do. It's basically the base from the classic vanilla ice cream in which we add some cocoa and at the end the caramelized walnuts.
For a little "color" I sprinkled a few strands of candy. That's what I call them :) As it is with walnuts inside, maybe he would have gone to sprinkle some caramelized walnuts on the outside as well. But I said that brown with brown does not come out too cheerful. So I turned to candy :)
Method of preparation
We prepare the caramel
Turn the tray lightly so that the burnt sugar coats the whole base evenly, then let it cool.
Now it depends on which tray you use, you can probably burn the sugar directly in the tray so as not to use another bowl, I preferred that.
Top preparation for overturned cake with plums and caramelized nuts
Melt the butter over low heat with the oil.
Separate the egg whites from the yolks.
Mix the egg whites with a little salt, then gradually add the sugar, and when the meringue becomes firm, add the yolks one by one and incorporate the melted butter, but slightly cooled.
Homogenize the composition, then add the flour mixed with baking powder.
At the end, add grated lemon peel and essence.
Grease the pan over the burnt sugar with butter, place the walnut kernels cut into quarters or even halves of plums on top, with the inside down.
Sprinkle a little cinnamon and pour the top over the ingredients in the pan.
Level the composition and put the tray in the oven for 40 minutes at 180 degrees, but we also do the toothpick test.
After baking, we turn the cake over, immediately, on a plate, so that the caramelized sugar in the tray does not harden and we can no longer peel the cake.
Do not be afraid that in some places there is still walnut stuck to the tray, but it comes off easily with a knife blade or a teaspoon.
This is very good overturned cake with plums and caramelized nuts, and the burnt sugar syrup soaks slightly on the counter when it is overturned.