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Perfect cocoa

Perfect cocoa


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In a saucepan put the sugar, water and cocoa on the fire. Boil until the sugar melts and the composition becomes creamy.

Allow to cool and then add the 4 yolks in turn, mixing well.

Beat the cream for whipped cream (or use whipped cream) and add to the above composition, stirring to mix.

Put in the freezer.


Cozonac with cocoa and chocolate filling

Cocoa cake with chocolate and chocolate filling, a taste different from the classic cake taste that we were or are used to. It is a cake that has no nuts at all, only good for those who do not tolerate it. I made it at a time when walnuts were just making me feel bad, so I looked for other fillings.

That's how I got to the cake with cocoa and chocolate filling and I really liked it! The video recipe has been filmed a long time ago, but I said that I should still post it, even if the style in which I filmed is older. In the end, it's important to see how I made this cake.

Other cake recipes can be found in the images below, just by clicking on them:

fluffy cake with cream fluffy walnut cakes cake with scalded dough


Fasting cake recipe with nuts and cocoa

If you are looking for a delicious fasting dessert, we have a fasting cake recipe with nuts and cocoa for you. It is no better than the classic cake. It is also tasty and fluffy, you don't even say that it is made from vegetable ingredients.

The cake is the dessert loved by all sweet lovers and can be prepared in various ways. Simple or with cocoa, the cake can also contain nuts, hazelnuts, fresh fruit or candied fruit. It's all about your inspiration and preferences.

Cake recipes have a certain tradition in our kitchen, they are passed down from generation to generation. Currently we can enjoy a variety of recipes, thanks to the multitude of ingredients on the market. We offer below the list of ingredients and steps needed to prepare one of the simplest fasting desserts.


  • 1 avocado mare copt
  • 1 teaspoon vanilla extract
  • 100-120 g of honey
  • 40 g cocoa

Peel the avocado and put the pulp in a blender.

Add honey, vanilla, cocoa and mix well until you get a homogeneous composition.

keep avocado cream in a jar with a lid in the refrigerator. It lasts very well and 3-4 days. Good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

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In a bowl, mix the milk with your favorite flavor and honey, sweetener or brown sugar.

In the bowl in which you will prepare the pudding, mix the chia seeds with a tablespoon of cocoa.

Then pour the milk and stir continuously for a minute. The composition is liquid but you will see that slowly, slowly, chia seeds will absorb the liquid.

Leave it in the cold for a few hours or even overnight and the pudding is ready to enjoy. Enjoy!

Other recipes with chia seeds

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


How to prepare Rolling table with cocoa step by step recipe

I heated the oven to 180 C (top + bottom heat + ventilation) and the middle to high stage for gas ovens. Until I prepare the composition it will be hot. I prepared my ingredients for this cocoa roll top.

I placed the eggs with a drop of salt in the bowl of the food processor. I added the sugar together with the vanilla (vanilla sugar or extract) and beat everything with the mixer for 5-7 minutes until the composition became very frothy. It must be thick and light in color.

Finally add the sifted flour together with the cocoa. Stir gently with a spatula, without stirring vigorously in the bowl. We want to keep as much of the air accumulated in the beaten eggs as possible!

Baking rolling pin with cocoa

I lined the oven tray (42 x 33 cm) with baking paper and poured the composition into it. I quickly leveled it with a spatula and put the tray in the oven heated to 180 C (heat up + down + ventilation) respectively the middle stage in the gas ovens.

I baked the roll sheet for 13-15 minutes at 170 C (depending on the oven, it may take 15 minutes). It should not be too brown but also not left unripe. The idea is not to dry it too hard because we can't run it anymore.

I took the tray out of the oven, sprinkled some powdered sugar on top (which prevents the paper from sticking) and covered the baked sheet with a clean sheet of baking paper. We can also use a kitchen grill.

I overturned everything on the desk. Be careful, burn! We need to work fast while the sheet is hot. If it cools in the pan, it will become stiff (harden).

Carefully and quickly peel off the baking paper from the bottom of the worktop. We work from close to close so as not to tear the worktop.


Similar recipes:

Cake with rum and cocoa cream

Cake recipe prepared with rum, milk and cocoa cream, with delicious homemade top

Cake with cocoa cream and nuts

Cocoa cream cake with milk and roasted and ground walnuts, flavored with rum essence

Cake with nes cream

Cake with nes cream, with flavored top with lemon peel and decorated with grated chocolate and chopped hazelnuts

Bitter chocolate cake

Cake recipe with two types of creams (dark chocolate cream and cocoa cream with ground nuts)


Brilliant recipe for fluffy cocoa cake

An extremely simple and always on hand dessert is the fluffy cake. But there are some secrets you need to know in order for your cake to be fluffy and delicious.

Ingredient:

5-6 eggs
200g of flour
200 g sugar
1 teaspoon baking powder
2 tablespoons cocoa
4 tablespoons oil
1 pinch of salt
2 sachets of vanilla sugar
1/2 vanilla essence
almond flakes, hazelnut, walnut / coconut (for decoration)

Here's how to prepare it:

Separate the egg whites from the yolks and beat the egg whites together with a pinch of salt with a mixer until they foam hard. Add the sugar and vanilla sugar and mix until the foam becomes shiny and firm.

Mix the yolks with the 4 tablespoons of oil, pouring a little, then put them over the egg whites and mix gently, without a mixer.

The baking powder is mixed with flour and poured in the rain, a little, over the egg whites. With a spatula, make wide and light movements so that the dough does not decrease in volume.

Place the dough in a cake pan lined with baking paper, keeping about 1/4 of the dough.

In the remaining dough in the mixing bowl, put the 2 tablespoons of cocoa combined with a little warm water to make it look like a paste. Put the remaining one over the shaped dough, and with a toothpick mix the cocoa dough into the white dough, so that a marbled cake comes out.

Check after 10-20 minutes, depending on the oven and the color of the cake. The toothpick test is done, if it comes out clean from the center of the cake, the cake is ready.
Powder with powdered sugar, hazelnuts or walnuts, or serve simply.


1. Grind the bananas until they reach the consistency of puree.
2. Add the eggs and mix.
3. Add the oats.
4. Incorporate the cocoa powder.
5. Preheat the oven to 180 degrees.
5. Bake the cake with oats and cocoa at 180 & # 8211 200 degrees Celsius for 20 minutes.

4 / 5 - 10 Review (s)

How to make cocoa cream with butter for cake, cakes, cookies?

I broke whole eggs in a metal bowl and mixed them with sugar, salt and vanilla. I sifted cocoa on top and mixed everything vigorously with a whisk. Do not bathe if they are lumpy because they will dissolve when the cream thickens, by beating with a whisk.

I chose a suitable pot in which I put 3 fingers of boiling water. Boiling water should NOT reach the bottom of the bowl! It is important that the metal bowl with the cream sits well on the pot with water, so that no steam escapes on the sides.

I placed the bowl of cream over the pot of hot water, reduced the heat so that the water boiled slowly and began to mix with the whisk.

How much steam do we boil on the steamer?

This cream must be beaten non-stop. The story of beating the steamed cream in unknowingly is not valid. Not the one with the visible thickening. That thickening can mean the coagulation of the eggs, their transformation into papara. This happens at temperatures above 75 C. That's why I recommended the scientific method that involves using a thermometer. When it indicates 75 C the cream is ready!

If you still do not have a thermometer, you will have to follow the texture of the cream (to be homogeneous, without fragments of coagulated egg) and to test its temperature with your finger. When you feel hot (not just hot) take the bowl off the steam bath!

In the first heating phase it becomes even more liquid but it starts to thicken slightly after 6-7 minutes. He took it from me fixed 10 minutes from the moment I put it on the steam and took it down. This time refers exactly to the quantities in the recipe, extending if you make a double or triple portion.

This is how it looks immediately after I stopped boiling and in picture 2 you can see it after it has cooled for about 4 hours. Do you see how smooth, consistent and glossy it has become? It thickens on cooling.

OBSERVATION: There are types of cocoa that form lumps no matter how well they mix with the cream. I suffered it too & # 8230 In this case it is recommended to strain the hot cream, before it starts to cool and thicken.



Comments:

  1. Tot

    I did not like...

  2. Kuruvilla

    You hit the mark. Something is also good in this, I agree with you.

  3. Gervase

    It is doubtful.

  4. Yuma

    I must tell you you were misled.



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