New recipes

Chocolate cake - fasting

Chocolate cake - fasting

Cream

1. Put the whipped cream in a bowl over medium heat, stirring constantly. When the first bubbles appear on the surface, turn off the heat, put the chopped chocolate and mix until smooth.

2. Put cocoa in a cup, and put 3-4 lbs of chocolate cream on top, mix well and pour everything into the initial composition.

3. Allow the dish to cool completely, and then put it in the fridge for 4 hours.

4. Remove the bowl and beat the cream with the mixer until it thickens, cover with foil and put in the fridge until use.

countertop

1. Preheat the oven to 190 ° C.

2. Mix the following dry ingredients: flour, cocoa, baking powder.

3. In another bowl mix the wet ingredients: coconut milk, vinegar oil and sugar.

4. Incorporate the wet ingredients in the dry ones and add the hot water in two tranches.

5. At the end we put the plum jam and mix.


6. Put the composition in a form with a diameter of 17 cm, lined with baking paper and put in the oven for 45 minutes, on the middle shelf. Test with a toothpick, if it comes out clean => the countertop is baked. Let it cool completely in the pan, then take it out and cut it into 3 slices.

Assembly

1. Wallpaper the bowl in which I baked the top with food foil, put the first slice of top, syrup it (let it absorb the syrup for 5 minutes), put 6 lg with a tip of cream and move on to the next slice of top doing the same. Place the last slice, syrup, cover the bowl with cling film and put in the fridge for at least 1 hour.

2. Take the food foil out of the fridge, remove the food foil from the counter, put a plate face down on the bowl then turn the cake over on it and remove the food foil completely.

3. Finish the cake with the remaining cream and finely chopped chocolate.

Note!

I used canned coconut milk - I put aside the solid part and I used the liquid that was mixed with 1 lg of solid milk.

Dark chocolate is fasting, however, check the ingredients on the package.


11 Mexican chocolate desserts that we want to make again and again

Unlike typical chocolate bars, Mexican chocolate is a little hard and a little bloody and is not often eaten whole. It is usually melted in water (or milk) to make hot Mexican drinks or used to bring authentic flavor to mole sauce.

Flavored with cinnamon, almonds, vanilla and sometimes chili, this sweet chocolate is available in Latin markets or on the Latin food aisle. Here are 11 Mexican chocolate desserts and the recipes made authentic Mexican dish, such as Mexican hot chocolate, Mexican Guinness chocolate cake, churros and Mexican chocolate sauce, Mexican hot chocolate custard and more.

1. Chocolate Atoll: A thick, hot, chocolate-based drink from Mexico that doesn't look like any hot chocolate you've ever tasted.

Two. Mexican Chocolate Bundt Cake with Almond Liquor Tequila Ganache: This decadent and rich chocolate cake has aromas similar to a coffee cake covered with silky and smooth ganache.


3. Kahlua Cheesecake with Mexican Chocolate: Only the title says it all - delicious, rich and decadent.

Four. Chinese Guinness Cake with Chocolate: A small fusion between Irish and Mexican. The aromas of the dense coffee cake, with subtleties of cinnamon from Mexican chocolate and stout, give it a rich coffee aroma.

5. Mexican muffins with chocolate lava: Easy to make and perfectly sized. The dessert no longer becomes heavenly.

6. Churros and Mexican Chocolate Sauce: Churros, a sweet pastry with fried dough, makes a light and fun dessert. This simple churros recipe with delicious Mexican chocolate sauce will be a sure hit for your family!

7. Mexican Salty Chocolate-Chile Caramels: Sweet, salty and spicy? My cam combo!

8. Mexican Hot Chocolate: This hot cup of hot chocolate is like a big hug fromGranny(grandmother).

9. Mexican chocolate bread pudding: I am a big fan of bread pudding and I have the feeling that it, with the addition of chocolate, would be so sweet and delicious.

10. Simply irresistible Mexican hot chocolate flan: Sounds like a heavenly dessert perfect for the holidays.

eleven. Aaron Sanchez's perfect mole: Mole, Mexico's legendary complex sauce with many ingredients, pairs perfectly with chicken.


Lent cake with chocolate cream

Lent cake with chocolate cream presented below is called "Story" and is very successful. Since it contains neither eggs nor dairy, the result is beyond expectations.

You can prepare it on special occasions that fall on fasting days, or when you don't have many ingredients at home.

The top is made of fruit juice, sugar, oil and flour. For the cream, you will also need a little juice, some bananas and dark chocolate.

It is impossible not to succeed with this cake! You can also make it in the form of a cake, using a rectangular tray. In this case, you may need to increase the amounts of ingredients.

Adjust the recipe keeping the proportions indicated for each ingredient.


Chocolate cake

1. Put the peel in a saucepan, cover with water and bring to a boil. Drain, then repeat the process twice. Put the peel in the pan, add 110g of sugar and 125ml of water. Bring to a boil over medium heat, then simmer for 15 minutes or until the syrup is thick and the crust becomes translucent. Drain and set the syrup aside. When the peel cools, mix with sugar.

2. Put dark chocolate in a heat-resistant bowl. Pour 150ml of boiling water over and mix until smooth.

3. Preheat the oven to 180C. Crush the almond flakes. Using an electric mixer, beat 150g butter, the remaining 150g sugar and 1/2 teaspoon until the composition is pale and fluffy. Add the eggs one by one, beat after each one, then add the chocolate mixture. Sift the ground almonds and baking powder, add the almond flakes and orange peel and mix to combine. Put in a greased pan and bake. Bake on the bottom shelf of the oven for 50-55 minutes. Allow to cool in the pan for 10 minutes, then return to a plate and allow to cool completely.

4. Mix the chocolate with the oranges, the rest of the butter and the cream in a bowl placed over a pan with hot water until they melt. Cool, then spread over the cake. Allow to harden, then cut and serve.


Cake with raspberry mousse, chocolate and jelly

Cake with chocolate, raspberry and jelly mousse, a very suitable recipe for people who love fresher cakes, less nauseating in other words. Although it has a chocolate mousse, raspberries give it balance, and if you eat it with some fresh fruit, it's perfect.

The recipe may seem a bit complicated, it is not at all, although it requires some practical skills in some places. Specifically, we need to make some shapes. I improvised, you may already have.

Cake with chocolate mousse, raspberries and jelly is the right gift for a summer day. Or autumn, because only summer is not outside, only in the calendar. I tell you from the beginning that you have to be a little patient about the layers of the cake. Being based on gelatin, they will have to stay in the freezer, although overall it doesn't last that long.

That being said, as I used to, I will leave below 2 other fruit recipes (being their period), then we move on to the recipe.

berry cream cake mini fruit tarts and vanilla cream

If you like my recipes, don't hesitate to share them on Facebook, it doesn't cost anything. I'm also waiting for you with a subscribe on my YouTube channel, where you can see how to prepare my recipes.


50-of-tasty-sugar-free-sweets

It is very suitable to be used as a cake top due to its moist consistency. I also recommend fasting blackberry, fasting blackberry with cranberries, blackberry with apricots. Mix in another bowl the cottage cheese with sour cream, egg yolks, and melted chocolate. Oana Țepelin at the Crow-Pot Slow Cookers. Book 40 recipes cooked at Slow Cooker Crock-Pot tasty. Chocolate cake with raspberries and lemon curd Tiramisu, Sweets, Desserts. Unbaked cake with chocolate - video recipe. Zebra cake made with cherries and chocolate. My guests, who tasted it, even said that it is one of the best cakes made.

We will get a fluffier and more fragrant cream if we add a little rum essence.


Fasting / vegan chocolate cake

Preheat the oven to 170˚C and prepare the baking tins. Place baking paper at the base of the two shapes with removable walls and grease them with a little margarine.

In a large bowl add the dry ingredients given through a sieve: flour, cocoa, sugar, baking soda and salt.

In another bowl, mix the wet ingredients well: warm coffee, vinegar, vanilla essence and oil.

Pour the wet ingredients over the dry ones and mix gently with the whisk, until all the liquid is incorporated. Do not mix more than necessary to keep the countertops fluffy and airy.

Divide the dough into two pre-prepared forms and bake them for 45-55 minutes or until they pass the toothpick test.

Allow the countertops to cool completely before decorating them with cream.

To make chocolate cream:

Put the cream cheese and margarine in a large bowl. Mix with the mixer at medium to high speed, until well blended (about 3-4 minutes).

Add the sifted powdered sugar, gradually, stirring gently with a wooden spoon. Add the sifted cocoa powder together with the salt, then mix for about 3 minutes at medium speed. Then add the vanilla essence, mixing at high speed for another 1 minute.

Leave the cream in the fridge for 30 minutes.

Grease the countertops with a layer of currant jam, then put the chocolate cream, and at the end decorate with fresh berries and edible flowers.


Method of preparation

1. Put the whipped cream in a bowl over medium heat, stirring constantly. When the first bubbles appear on the surface, turn off the heat, put the chopped chocolate and mix until smooth.

2. Put cocoa in a cup, and put 3-4 lbs of chocolate cream on top, mix well and pour everything into the initial composition.

3. Let the dish cool completely, and then put it in the fridge for 4 hours.

4. Remove the bowl and beat the cream with the mixer until it thickens, cover with foil and put in the fridge until use.

1. Preheat the oven to 190 degrees C.

2. Mix the following dry ingredients: flour, cocoa, baking powder.

3. In another bowl mix the wet ingredients: coconut milk, vinegar oil and sugar.

4. Incorporate the wet ingredients in the dry ones and add the hot water in two tranches.

5. At the end we put the plum jam and mix.

6. Put the composition in a form with a diameter of 17 cm, lined with baking paper and put in the oven for 45 minutes, on the middle shelf. Test with a toothpick, if it comes out clean = the countertop is baked. Let it cool completely in the pan, then take it out and cut it into 3 slices.

1. Wallpaper the bowl in which I baked the top with food foil, put the first slice of top, syrup it (let it absorb the syrup for 5 minutes), put 6 lg with a tip of cream and move on to the next slice of top doing the same. Place the last slice, syrup, cover the bowl with cling film and put in the fridge for at least 1 hour.

2. Remove from the fridge, take the cling film, place a plate face down on the bowl and then turn the cake over.

3. Finish the cake with the remaining cream and finely chopped chocolate.

I used canned coconut milk - I put aside the solid part and I used the liquid that was mixed with 1 lg of solid milk. Dark chocolate is fasting, however, check the ingredients on the package.


Diploma cake with biscuits

Put in a bowl 12 g of gelatin hydrated with 175 ml of cold milk for 15 minutes.

Crush 2 eggs in a bowl, add a pinch of salt and 75 g sugar. Mix until it turns white. Then pour into the bowl with hydrated gelatin. Put the bowl on the steam bath and stir periodically until it thickens.

Turn off the heat, add a sachet of vanilla sugar and stir. Allow to cool to room temperature, stirring constantly in it so that it does not harden on the surface.
Put 350 ml of whipped cream from the fridge in a cold bowl (from the fridge / freezer).
Mix at high speed until thickened.

Add the cold vanilla cream, grated peel of a lemon, half a teaspoon of lemon juice.

Mix enough to blend. Divide the cream into 3 equal parts.

Soak the biscuits in syrup one at a time without letting them soak too much. If you want the cake to be less soft then dip the biscuits on one side for a maximum of 1 second.

Use the edge of a cake shape of about 21 cm. Place biscuits on the edges. Then put a layer of biscuits on the bottom.

Add a first part of the cream. Level and add small pieces of strawberries, kiwi and pineapple.

Add another part of the cream. Level and add small pieces of strawberries, kiwi and pineapple. Add the last part of the cream and level.

Add 200 g of whipped cream and sweetened. Level. Refrigerate for at least 3 hours.

Remove from the fridge, remove the ring from the pan and garnish with fruit: 6-7 strawberries, a Kiwi and a slice of pineapple.
Grasp the edge of the cake with a one-meter ribbon.

Refrigerate for at least 30 minutes.

Video recipe DIPLOMA CAKE WITH BISCUITS lower:


Chocolate Cake - Fasting - Recipes

If during Lent we want to celebrate a special event (a birthday, a name day) or we simply want to eat something sweet, the fasting cake with chocolate will be the saving solution.

It is extremely easy to prepare and does not require a long experience in the kitchen, and the taste will be extremely good so that it will delight every person.

Step 1 - the countertop is very easy to prepare because all its ingredients are mixed, without having to take into account a specific order.

Step 2 - take the margarine and soak it (somewhat) in a kettle. In a bowl add flour, sugar, baking powder and cocoa, then mix them with a fork. Then add margarine and incorporate it into the composition of the countertop, and at the end we add mineral water.

We use mineral water to give an aerated structure to the composition and to make the top as fluffy as possible!

Step 3 - we wallpaper the shape that we are going to use with a little margarine, in order not to stick the composition of the countertop.

Step 4 - preheat the oven to a temperature of 180 degrees, then put the tray in the oven so heated and let it sit for about 35 minutes.

Don't be surprised that: the worktop will be soft when you take it out of the oven, it will only thicken after it cools down.

In the meantime we can prepare the cake cream:

Step 1 - melt the margarine with 85% chocolate, melt and incorporate. Then add the liquid vegetable cream and incorporate it into the previously formed composition.

Step 2 - we must take care that this composition does not boil, but only "dies".

It should be noted that: both margarine and 85% chocolate and liquid cream (only 2 are vegetables, the rest look that they have animal fats) are fasting products. Using these ingredients you will be able to cook during Lent any type of culinary preparation you want!

Step 3 - after the ingredients have been incorporated, add the sugar and mix it until it melts.

Let the gelatin soak in the water until it swells, then heat it and add it to the composition of the cream of this cake.

Step 4 - after removing the top from the oven we must let it cool. The countertop must be cold because after we add the cream we will quickly put it in the fridge for 2 hours.

Step 5 - after the countertop has cooled (about 15 minutes), add the cream composition on top of the countertop and rotate the shape of the cake a little, so that the cream enters everywhere.

Put in the fridge for about 2 hours and then we can serve this fasting cake.

We can also decorate the cake, depending on everyone's preferences. Either with grated chocolate, just like I did, or with jam or fruit!