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Chocolate cake and cream cheese

Chocolate cake and cream cheese


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Wheat:

Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt. Add the sugar and mix until you get a glossy foam, which makes "spikes" when you remove the blades from the mixer. Separately rub the yolks with the 2 tablespoons of oil and vanilla essence, then pour over the egg white foam. Homogenize easily. When cooking, add the flour mixed with baking powder and chopped chocolate with a knife.

Pour the composition into a tray (18 cm in diameter) lined with baking paper and put in the oven over medium heat until the top passes the sample with the toothpick. Remove the top on a grill and leave it to cool.

Cream:

The cream cheese is mixed with soft butter and sugar until fluffy. Add vanilla and cinnamon and mix well.

Put the cream over the well-cooled top, level it and put it in the fridge until we prepare the chocolate icing.

If you want a firmer glaze, put less cream for the whipped cream, if you want a more fluid one, put all the 100 ml. Put the sour cream chocolate on the fire and bring to the boil. homogenize and allow to cool.

Pour the icing over the cake and decorate with sugar popcorn for decoration.


Cake with chocolate cream, cheese and walnuts

Add the hot coffee and mix well with a whisk until it becomes creamy as in the picture.

Add eggs one at a time, mix well after each until each is incorporated.

Add the oil, mix a little, milk, salt and baking powder, baking soda mixed with flour.

Stir until all ingredients are incorporated.

We put the composition in a square shape of 24-27 cm, lined with baking paper.

Bake the top for 35 minutes at 175 degrees.

Meanwhile, prepare the caramel sauce according to this recipe

When the countertop is ready, take it out of the mold and put it on a grill until it cools down.

We prepare the cream cheese composition according to this recipe

The recipe for the countertop does not belong to me, I took it from the LuckyCake website from the banana cake and caramel sauce.

Thanks Alina for the recipe, it is a very fluffy top and suitable for this cake.

While the countertop cools, we start with the chocolate cream.

White chocolate ganache cream ingredient:

-100 ml natural whipped cream 32% fat

Method of preparation:

Put the whipped cream over the broken chocolate in small pieces.

Put it on the fire and keep it to the boiling point.

Remove from the heat and stir until the chocolate melts well.

Set aside for 2 hours.

Ganache cream is mixed with 200 ml of natural whipped cream 32% fat.

Beat the whipped cream with the mixer until it starts to thicken very little.

Turn off the mixer and add the chocolate ganache.

Beat it until it becomes creamy, as in the image below, be careful not to beat too much, because it can be cut, being natural cream is more pretentious.

We need 150 grams of roasted walnuts to fill and garnish.

After the countertop has cooled, cut it in half, be careful when we cut it not to break, it is very soft.

Put the caramel sauce in a cone made of baking paper.

First we put a layer of caramel sauce and a layer of nuts.

We put the cream cheese in a pos with spirit and decorate as in the image below.

Add walnuts, a layer of caramel.

Put the last sheet and add a layer of caramel and nuts on top.

We put the chocolate cream in a pos with spit, with which we decorate as in the image below.


Cheesecake and chocolate cake is a simple and delicious dessert

With this dessert you will be the star of the family: they will also ask for the second portion of the cake with cream cheese and chocolate -
Cheesecake and chocolate cake is a simple and good dessert. It is made quickly, it is not complicated and it is to everyone's liking. You will need the following ingredients:

To prepare the countertop:

  • 6 eggs
  • 3 tablespoons sugar
  • tastes
  • 6 tablespoons oil
  • 6 tablespoons milk
  • 8 tablespoons flour
  • 100 grams of raisins
  • 100 grams of chocolate
  • half a teaspoon of baking powder

To prepare cream cheese:

  • 300 grams of cottage cheese
  • 100 grams of sour cream
  • 100 grams of butter
  • 3 tablespoons powdered sugar
  • peel of a lemon

To prepare the chocolate topping:

How is it prepared?

Beat the eggs with the sugar until it melts. Alternately put the oil and milk and mix with the mixer. Put the flavors and raisins. With a wooden spoon, mix the previously sifted flour.

Place the top in the large oven tray, the pan greased with butter and sprinkled with flour, or baking sheet. Bake on low heat for about 30 minutes. It is ready when it passes the toothpick test.

Allow the countertop to cool in the pan.

With a vertical blender, froth the cottage cheese. Put the cream and mix well until the cheese becomes creamy and fine. Put the sugar and beat further with the blender vertically.

It makes the cheese creamy and fine. Put the melted and grated butter and the flavors. Lemon peel works well, but you can put whatever you want - rum, vanilla, orange peel or almond essence. Homogenize well.

Put the cream over the dish in an even layer. Melt the chocolate and add the milk. Spread the chocolate over the cream layer with a kitchen brush. Leave the cake with cream cheese and cold chocolate for an hour or two, then you can cut it into pieces.

Keep it cold, in case it stays overnight!


How to prepare Rocky Road cake with cream cheese and chocolate

Break the biscuits into pieces and combine them with the soft butter. Wallpaper a baking tray with the mixture obtained and bake it for 10 minutes at 170 degrees.

Combine both chocolates and melt them in a bain-marie. With the mixer at medium speed, mix the cream cheese and sugar until you get a fluffy composition. Add the egg and melted chocolate, slowing down the mixer. Put the composition in the pan and bake for 35 minutes at 170 degrees. At the end, pour the melted chocolate on top and sprinkle the mini meringues and almonds.

How to serve Rocky Road cake with cream cheese and chocolate

Serve the Rocky Road cake with cream cheese and chocolate with a glass of champagne.


Chocolate cake with pears and cream cheese

My favorite cakes are the chocolate ones. Of my dwarf as cheese, I added pears and a good cake came out.
24 cm round tray ingredient:

Chocolate countertop:
4 eggs
100 grams of butter
200 grams of flour
150 grams of sugar
120 grams of dark chocolate
20 grams of cocoa
1 teaspoon baking powder
a pinch of salt
50 ml milk

Cheese cream:
200 grams of cream cheese
50 grams of sugar
1 or
3 pears
We cut the pears in 2 then we peel them and the seeds. In a baking dish lined with baking paper, place the pears with the middle down.
Melt the chocolate with the butter, then set them aside and let them reach room temperature, add the sugar and eggs and mix until smooth. Flour mixed with baking powder, salt and cocoa, add it over the chocolate, alternating with the milk until it is completely incorporated. We place it over the pears.
We mix the cream cheese with the sugar and then with a beaten egg. We pour the mixture in the form of baking and with the help of a knife we ​​mix the two compositions until it acquires a marbled appearance.
Bake for 45 minutes at 180 degrees. After it has cooled, decorate it with chocolate curls or grated chocolate. Good appetite!


Carrot Cake

It is the best recipe carrot cake which I have tried so far. It has grown enough, it is not so oily, it is not very sweet, it is flavored with cinnamon, vanilla, nuts, raisins and a little coconut. To make it easier, I chose to make cheese mousse instead of the classic cream cheese and butter.

Recipe is for a tray carrot cake of about 36 * 24cm and we need:

For the carrot top:
  • 4 eggs
  • 200ml orange or apple juice
  • 100ml oil
  • 150g old cough
  • 2 teaspoons vanilla extract
  • 260g flour
  • a teaspoon of baking soda
  • a teaspoon of baking powder
  • half a teaspoon of salt
  • 2 teaspoons ground cinnamon
  • 400g carrots (uncleaned)
  • 70g raisins
  • 70g nuts
  • 30g coconuts
For the cream cheese mousse:
  • 200g cream cheese
  • 80g old powder
  • 3g gelatin (2 sheets) + very cold water
  • a teaspoon of vanilla extract
  • 200ml sour cream for very cold cream
How I did:

[obi_random_banners align = & # 8221center & # 8221 screen = & # 8221single & # 8221]
For Countertops, I heated the oven to medium heat (180ºC) and greased with butter and floured with flour a rectangular cake pan of 36 * 24cm.

I cleaned the carrots and grated them on the small grater. I chopped the nuts with a knife.

In a bowl I mixed very well the flour, the salt, the baking powder, the baking soda and the cinnamon and I left them aside.

In another bowl I mixed eggs with sugar until they doubled in volume. I added the orange juice, oil and vanilla extract and mixed. I then added one at a time the mixture of flour, grated carrots and finally walnuts, raisins and coconut, mixing after each addition until the ingredients are incorporated.

I poured the composition in the prepared tray and baked the top for 45 minutes on medium heat (180ºC). I took the tray out of the oven, detached the edges of the worktop with a knife and turned the worktop over on another tray. The top can also be left in the tray in which it was baked, but I prefer to take it out. I let it cool completely.

For cheese cream mousse, I first put the gelatin to hydrate in cold water. Separately, I mixed the cream cheese until it became frothy, I added the powdered sugar spoon by spoon, mixing after each addition. At the end I added the vanilla extract.

I drained the hydrated gelatin from the excess water and melted it on a steam bath. I added a quarter of the cream cheese in gelatin and mixed very well until smooth. I then took the bowl off the steam and added the rest of the cream, stirring again until smooth. I let it cool to room temperature.

I beat the semolina whipped cream and added it lightly, just by turning it into cream cheese. (Cream for whipped cream must be very cold to beat well, and when we add whipped cream in mousses, we beat it only for three quarters, not until it beats, otherwise we risk to remain lumpy in the mousse).

I put the mousse on the cooled counter and leveled it, then I made a fork and decorated the cake. I left it in the cold for an hour, then I cut it into slices and served it.


Cream cheese and chocolate cake

Cream cheese and chocolate cake from: biscuits, butter, cottage cheese, sugar, eggs, flour, vanilla essence, salt, chocolate.

Ingredient:

for countertop:

for cream:

  • 1 kg of cottage cheese, drained
  • 300 g sugar
  • 5 eggs
  • 50 g flour
  • 1 vial of vanilla essence
  • 1 pinch of salt

for decoration:

Method of preparation:

Blend the biscuits until they become sandy. Melt the butter and mix it with the biscuits until soft. Put the composition in a pan greased with butter and press it with your fingers. Put it in the preheated oven for 10 minutes, then leave it to cool.

For the cream, mix the cheese with the sugar, salt and vanilla essence for about 2 minutes, until smooth. Gradually add the eggs, stirring constantly. Then pour the sifted flour in the rain and mix again.

Pour the cream over the biscuit crust and put the tray in the oven for 50-60 minutes. When the cake has cooled, sprinkle with grated chocolate.


CAPPUCCINO CAKE WITH MASCARPONE AND CHOCOLATE

Cappuccino cake with mascarpone and chocolate is the perfect delight with the taste and aroma of coffee, which is easy to make without complicated techniques. Cappuccino cake it has a fluffy top with cocoa and a delicious cream that I colored with chocolate and whipped cream, and for decoration I used grated chocolate.

The aroma of coffee gives you goodness from the first hour, but you can also enjoy its taste in a sensational cake, with coffee taste and a presentation that makes you think of the layers of cappuccino cup.

Coffee was still drunk during the Ottoman Empire, but around 1700 the British and French began to make filtered coffee, a drink that quickly became very popular. The term & # 8220cappuccino & # 8221 has its origins in those times, and the name derives from the chromatic resemblance of the drink to the robes of the Capuchin monks.

The real cappuccino appeared in Italy in the 1900s, and after the Second World War the appearance of a new function of espresso machines that allowed the foaming of milk made this drink very popular and consumed worldwide.

Cappuccino is a simple blend of espresso coffee, boiled milk and milk foam. Depending on the tastes, you can increase the amount of milk foam, and over the foam you can sprinkle cocoa, grated chocolate or cinnamon.

It is important not to confuse cappuccino with caffe latte, which is much more diluted and is generally drunk from glasses or tall cups.

A good cappuccino can be prepared whenever you feel like a good coffee with the help of the espresso machine Prima Latte II Breville which you can buy taking advantage of Black Friday offer between November 13-15, 2020 at a promotional price.

Now is a great time to buy the Prima Latte II espresso machine. It will be quite difficult to get a better offer, so you should not miss this opportunity.

Taking advantage of this you will buy a device that can prepare your favorite type of coffee. You can start your day with an espresso, a cappuccino or a caffe latte. Or you can prepare them all in one day, depending on your condition and cravings.

I think it is also a good opportunity to buy a gift in advance for the upcoming holidays. With the money saved through the Black Friday offer, you can buy other gifts, which would make Santa's bag bigger, thus bringing more joy to your loved ones.

This is not the first time I have shown you coffee desserts prepared using the Prima Latte II Breville manual milk espresso machine. If you want to inspire and try the recipes, I invite you to click on the title of the recipe you like and you will be directed to it:

Starting from the presentation of the coffee and milk foam layers, I prepared cappuccino cake with mascarpone and chocolate. With the help of Prima Latte II Breville I was able to choose the amount of milk foam just by a simple push of a button.

The coffee-colored top and the two layers of cream make you think of the layer of coffee and the layer of milk foam over which I sprinkled grated chocolate.

Before I go on to explain the stages of preparation for cappuccino cake with mascarpone and chocolate I leave some tips that will help you get a good cake:

  • 1. The countertop does not need baking powder. If you beat the egg whites very well, they will become a growth agent
  • 2. Do not use excess gelatin
  • 3. Prepare the countertop and let it cool before you start making the cream, as it must be placed immediately on the countertop.
  • 4. The cream is not very sweet because coffee lovers especially appreciate the taste and aroma of coffee, so if you want to sweeten it a little add a maximum of 30 g of sugar.

Here is the list of ingredients and how to prepare it cappuccino cake with mascarpone and chocolate:

INGREDIENT:

For the countertop:

(tray 23 * 28 cm & # 8211 out 12 -16 servings)

4 eggs (egg white separated from the yolk)

For cappuccino cream:

12 g hydrated gelatin with 30 ml cappuccino

150 ml cream for whipped cream 30% fat

For starters I made a cappuccino and let it cool. I preheated the oven to 180 ° C and proceeded to prepare the worktop.

I mixed the yolks with 40 g of sugar, then I added the oil. Separately, in another bowl, I mixed the egg whites with a pinch of salt, then I added the sugar and I mixed until it became a hard foam. I gradually added the yolks, mixing gently, from bottom to top, with a spatula.

I sifted the flour and cocoa powder, mixed them, then incorporated them by mixing them from the bottom up with a spatula.

I poured the dough into the tray lined with baking paper and baked the top for 15 minutes & # 8211 or until it passes the toothpick test.

I let the countertop cool. I put gelatin in a bowl and poured over it 30 ml of cappuccino prepared earlier.

In a large bowl I put mascarpone, added powdered sugar and mixed for about 1 minute, then incorporated in 3-4 tranches the rest of the cappuccino, mixing well after each tranche.

I put the chocolate and butter in a bain-marie. Until they melted, I mixed the whipping cream until it hardened. When the chocolate and butter melted I put 2 generous tablespoons of cappuccino cream over the chocolate and added hydrated gelatin.

I mixed for about 2 minutes, until the composition became homogeneous and the gelatin melted. The composition must have a liquid consistency.

I kept 2 tablespoons of the bain-marie chocolate composition (and I still left it on the fire), I poured the rest over the mascarpone cream with cappuccino and I mixed well. To obtain two layers of cream, I took out 200 g of the prepared cream (cream containing mascrapone, cappuccino, chocolate and gelatin), I mixed it with the rest of the chocolate left in the bain-marie, then with whipped cream. I put the two layers of cream over the cooled countertop, I leveled each layer separately, then I put the cake in the fridge for 6 hours. I must mention that I covered the tray with a food foil so that the cake would not borrow food odors from the refrigerator. I made sure that the foil did not touch the cake, that it was spread on the edges of the tray.

After the refrigeration time passed, I sprinkled the grated chocolate, then I cut the cake into 12 cubes.

I also prepared a cappuccino and I had a double portion of pampering.

If you like to share your recipes, I look forward to seeing you in the group I cook with friends.