Dark Chocolate Mousse Cake

This dessert is a chocoholic's dream of rich, intense and delicious flavours. Make it ahead to serve as the star of your next dinner party.
Featured in Chocolate cake recipes, Easter

INGREDIENTS
60g Plaistowe Premium Dark Chocolate, finely chopped
50g unsalted butter, chopped
100g (1/2 cup) caster sugar
60ml (1/4 cup) hot water
50g (1/3 cup) plain flour
40g (1/4 cup) self-raising flour
1 tablespoon NESTLÉ BAKERS' CHOICE Cocoa
1 egg
CHOCOLATE MOUSSE
400g Plaistowe Premium Dark Chocolate, finely chopped
100g dark chocolate (70% cocoa), finely chopped
750ml (3 cups) thickened cream
CHOCOLATE GLAZE
200g Plaistowe Premium Dark Chocolate, finely chopped
185ml (3/4 cup) thickened cream
2 tablespoons liquid glucose

METHOD

• Step 1
  Preheat oven to 160C/140C fan forced. Release base of a 22cm (base measurement) springform pan. Invert. Line with baking paper. Secure in pan, allowing edge to overhang. Grease side with melted butter.
• Step 2
  Melt chocolate, butter, sugar and water in a heatproof bowl over a saucepan of simmering water. Remove from heat. Stir in flours, cocoa and egg. Pour in pan. Bake for 25 minutes or until a skewer comes out clean.
• Step 3
  Cool cake completely in pan. For mousse, place chocolates in a heatproof bowl over a saucepan of simmering water (don't let the water touch the bowl). Stir for 3-4 minutes or until melted and smooth.
• Step 4
  Remove from heat and set aside to cool slightly. Use electric beaters to beat cream in a bowl until soft peaks form. Fold a third of the cream into the chocolate mixture. Repeat twice until well combined.
• Step 5
  Spoon mousse into the pan. Tap on the bench a few times to remove any air pockets. Use a spatula to smooth the surface. Place in the fridge for 6 hours or overnight to chill and set.
• Step 6
  For the glaze, combine chocolate, cream and glucose in a small saucepan. Stir over low heat until melted and smooth. Cool slightly. Pour over mousse. Place in the fridge for 1 hour to set. Serve cut into wedges.

Hot Chocolate Brownies

INGREDIENTS FOR THE BROWNIES:
3 eggs
¾ cup of tea oil
1 cup of boiling water
2 cups of wheat flour
1 and 1/2 cup of sugar tea
1 cup of powdered chocolate
1 tablespoon baking powder

TO COVER:
1 tablespoon full of margarine
3 tablespoons milk
1 cup of powdered chocolate
¾ cup of sugar tea

METHOD OF PREPARATION:
Put all the ingredients of the dough in the blender and beat until a homogeneous dough is obtained without balls.
Pour the dough into a greased and floured baking dish and bring to the oven preheated to 180ºC between 20 to 25 minutes.
Remove from the oven and allow to melt.

METHOD OF PREPARATION:
Mix all the ingredients of the topping in a pan and bring to the fire stirring until it boils.
Pour over cake and let cool to cut.

Blender Ice Cream Coconut Cake

Ingredients:

Pasta:
5 whole eggs
1 glass of 200 ml of milk
2 cups 200 ml of wheat flour
2 cups of 200 ml of sugar
2 tablespoons full of margarine
1 tablespoon full of baking powder

Way of preparing:
Pasta:
Beat the ingredients in the blender well. always putting the liquid ingredients first
pour the dough into a greased and greased rectangular shape
Bake in medium oven for about 40 minutes

Filling and filling: - 400 ml milk
- 4 tablespoons cornstarch
- 1 can of condensed milk
- 1 can of sour cream
- 100 g grated coconut flakes

Way of doing:
To make the filling: dissolve the starch in the milk and bring to the fire to thicken until obtaining a cream. Let cool and add condensed milk and cream and grated coconut, mix well. .
Drill holes in the cake with a toothpick and pour the topping into the hot cake
Sprinkle with grated coconut, and then just stand in the refrigerator and wait to serve.

Coconut Nestle Cream OPTIONAL
Ingredients:
1 can of condensed milk
1 box of cream
100 grams of grated coconut
200 ml of milk
6 spoons (soup) of milk nest
2 tablespoons corn starch soup

Method of preparation:
Bring the ingredients to the heat until the pan comes out
It will get a cream, let it cool.
Put the cream until it is ready to spoon.

Raspel Chocolate Cheesecake

Recipe:
5 eggs, 125g + 125g cold butter, 400g flour, 2 teaspoons + 1 teaspooned baking soda, 2 tablespoons cocoa powder, 200g + 250g sugar, 2 packs vanilla sugar, 1kg leanquark, 1 packet of pudding powder Vanilla. This is done: 1 egg, 125g of butter, 2 tablespoons of baking powder, cocoa, 200g of sugar, 1 packet of vanilla sugar, 1 egg and 1 egg yolk to a smooth dough. Wrap in foil and place in the freezer compartment for 1 hour. 125g butter melt and allow to cool. 3 Separate the eggs. Quark, 250g sugar, vanilla sugar, pudding powder, 1 tsp baking powder, the melted butter and 3 egg yolk. 4 Beat the egg whites stiff and lift them under the curd. Cover a baking sheet (approx. 25 x 32 cm) with baking paper. Half of the dough is rasped and lightly pressed. Spread the curd mixture and rinse the remaining dough. Bake in a pre-heated oven at 175 degrees for about 1 hour.

Mille feuille white chocolate, dulce de leche and Oreo

Mille feuille white chocolate, dulce de leche and Oreo

How to make them?

Add at the base of the film plate or aluminum. Melt Milka white chocolate or whatever you like (800g) I did it on a big plate if it's smaller make half or less! Divide the 800g into 3. Add a first layer of white chocolate, bring to freezer a few minutes, then add dulce de leche, another layer of white chocolate and processed Oreos. Bring to cold again, add dulce de leche and a last layer of chocolate. Take everything to freezer 20 min and cut. (The layers must be finite)
Dulce de leche approx 500g and Oreo 2 packs aprox

White Chocolate and Strawberry Bowl

Ingredients
1 can of condensed milk
3 times the same measure (of the can) milk
1/2 cup (tea) cornstarch
2 white chocolate tablets (200g each)
1 can of sour cream (without whey)
2 packets of champagne biscuit
300 grams of strawberry.

Preparation:
✔️In a pan, put the condensed milk, the milk and the corn starch
✔️Bring to a boil, stirring constantly until thickened
✔️Remove from the heat and add a chocolate
✔️Stir well until the chocolate melts and sticks to the cream.
✔️When cool, combine the cream and reserve
✔️Moisten the biscuits in the remaining milk and line the bottom of a rectangular refractory container (approximately 22 x 35 cm)
✔️Pour half the cream and put another layer of biscuits ... put the strawberries.
✔️Spread the other half of the cream and top with the other white chocolate tablet grated in the thick drain and strawberries.
✔️Refrigerate for about 3 hours.

Ferrero Rocher Mousse Cakes

For the dough you need: 8 eggs, 180g sugar, 120g flour, 40g cocoa powder, 100g ground hazelnuts, 1 level tsp baking powder, 1 pinch of salt.

Instructions

Separate the eggs. Whisk egg whites and salt. and salt stiff (35 x 25cm) with baking paper. Put the biscuit mixture into the mold and smooth it out. In the preheated oven at 170g approx Bake the chocolate in a water bath and cool.Maskarpone and Nutella are thoroughly mixed with a hand-held stirrer, which is filled with melted chocolate and again stir.Nuts. The cream should be cold.For the second cream: 500ml cream, 100g mascarpone, 2 tablespoons powdered sugar.Screw cream stiff, Add the mascarpone and the icing sugar and beat briefly. Take the biscuit out of the mold and slice it 1 time horizontally. Place the first soil back into the mold and soak a little with water, spread the half of the Nutella cream on the floor and spread the cream smoothly Place the second floor on top and soak again with water.Rest the cream dadrauf and spread smoothly.For the ganache: Heat 100 ml of cream in a pot, add 100 g of whole milk chocolate into the cream and melt. Mix well until a smooth cream is produced. Leave to cool and spread over the cake. Decorate with Rocher balls. Before serving, cut into cubes.

Dulce de Leche Cake with Dulce De Leche Whipped Cream

•  (I also made a 3-layer cake, but this recipe is for a 2-layer cake.  To add the 3rd layer, increase ingredients by 1/2)

• 2 1/4 cups cake flour (9 ounces), plus more for dusting the pans
  1 cup whole milk, at room temperature
  6 large egg whites (3/4 cup), at room temperature
  1 teaspoon vanilla extract
  1 3/4 cups granulated sugar (12 1/4 ounces)
  4 teaspoons baking powder
  1 teaspoon table salt
  12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool
• 
  
Caramel Frosting

Dulce De Leche (storebought or homemade)

• 
  
• Set oven rack in middle position. (If oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions.) Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour. 
• 
  
• Pour milk, egg whites, and extract into 2-cup glass measure, and mix with fork until blended. 
• Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining. 
• 
  
• Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer. 
• 
  
• Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes. 
• 
  
• Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely, about 1 1/2 hours.
• 
  
• Layer cakes with dulce de leche, frost with caramel buttercream and decorate as you wish! 

Dulce De Leche Whipped Cream

1 pint heavy cream

1 tsp vanilla

1/4 cup confectioner's sugar

1/2 cup dulce de leche

1 tsp cinnamon

In a stand mixer fitted with a whisk attachment, or using a hand mixure, mix heavy cream, cinnamon and confectioners sugar until cream holds stiff peaks.  Fold in dulce de leche until incorporated and there are no streaks remaining. Refrigerate until ready to use. 

Coconut Milk Cream Pie

INGREDIENTS

1 c milk

1 c sweetened, flaked coconut

1 c light cream

1/2 c sugar

2 Tbsp corn starch

2 eggs, separated

1 tsp vanilla

1 pie crust.

8 oz whipped cream

 

DIRECTIONS

1. Bake pie crust according to directions on package and cool completely.

2. Place milk and light cream in a double boiler. Add sugar and bring to a boil.

3. Add 2 Tbsp. cold water to corn starch. Stir well.

4. In a bowl beat egg yolks until they are light. Add the corn starch mixture to the yolks. Mix well.

5. Add egg mixture to the milk mixture in the double boiler.

6. Cook for 5 minutes, stirring constantly.

7. Remove from heat. Add vanilla and coconut. Stir. Let stand 30 minutes.

8. Pour into prepared crust. Cover with plastic wrap and chill 30 minutes or until set.

9. Remove plastic wrap. Cover with whipped cream.

Moist Chocolate Cake

Moist Chocolate Cake 🍫❤️ 😍
Ingredients:

4 eggs
3 cups sugar
3 cups prepared flour
2 teaspoons baking soda
100 grs. of cocoa
1 cup pumped evaporated milk (half milk, half water)
1 cup oil
1 teaspoon white vinegar
1 pinch of salt
1 teaspoon vanilla.
Optional:
1 teaspoon instant coffee.

Preparation:

✔️Put eggs and sugar in a bowl. With the help of your Bosch mixer, beat the preparation for 8 to 10 minutes, until it is mayonnaise, very creamy.
✔️Put in another container all the liquid ingredients, milk, oil, vinegar, vanilla, mix very well.
✔️Sift or sift all dry ingredients, flour, baking soda, cocoa and pinch of salt, (if you want to put instant coffee).
✔️To incorporate to the milk and sugar shake the dry ingredients, alternating with the liquid ingredients, to start with the dry ones and to finish with them, this process can be done with spatula or metal whisk.
✔️Grease and baste the base of a 26 cm. in diameter, put a disc of lard paper or greaseproof paper, empty the preparation.
✔️Bring to a preheated oven at 175 ° C for 50 minutes to 1 hour.
✔️Remove and let cool. Then cut it into two or three discs, place the first disc in a fountain, moisten it with a light syrup, put a layer of fudge, put another chocolate disc, moisten, then flee, and the last disc, then bathe the whole cake with fudge and make the decoration to taste.

Peanut with chocolate and passion fruit mousse

Peanut with chocolate and passion fruit mousse
-
Ingredients:
2 Pullman® cakes flavored chocolate slices
2 cups milk
Mousse:
2 cans of condensed milk
2 cans of cream without milk
2 cups (tea) concentrated passion fruit juice
Syrup:
2 passion fruit pulp
1/2 cup sugar
Roof:
2 cups (tea) of whipped cream ready

Method of preparation:
Line the bottom of a 34cm X 20cm refractory with half the sliced ​​cake and drizzle with half the milk. For the mousse, in the blender, beat the condensed milk, the cream and the passion fruit juice until very creamy. Pour half of that mousse over the cake. Refrigerate for 30 minutes to firm a little. Cover with remaining cake, water again with remaining milk, spread rest of mousse and refrigerate for 2 hours. For the syrup, mix the ingredients in a pan, bring to low heat, remove and let cool. Cover the pavé with the whipped cream and decorate with the syrup before serving.

Cake with Ricotta Cream and Chocolate Pieces

Cake with Ricotta Cream
A nice and delicious ricotta cake.

Preparation time 10 minutes
Cooking time 45 minutes
Portions
8 people
THE INGREDIENTS
2 eggs (110 g)
120 g sugar
80 g of melted and cooled butter
50 ml milk
210 g of flour
60 ml limoncello (optional)
10 g yeast for sweets
1 pinch salt
For ricotta cream
350 g of vaccine or sheep's ricotta cheese
2 eggs (120 g)
50 g sugar
1 lemon grated skin
THE INSTRUCTIONS
✔️Place the egg with the sugar until it has a clear and sparkling mixture. Add the melted melted butter, milk and liqueur. With a spatula incorporated the sifted flour with the yeast and finally a pinch of salt. Pour the mixture into a 20 cm zipped hob and grated.
✔️For ricotta cream. With the electric whips mixed with the eggs with sugar, combine the sliced ​​ricotta and grated lemon peel to get a cream. Pour over the previous mixture and level the surface with a spatula. Bake in a preheated oven at 180 ° for about 45 minutes; before making the dock you need to test the needle that needs to dry out. Fully cool the cake, dusted with icing sugar and decorate it with fresh fruit.
RECIPE NOTES
You can replace limoncello with orange liqueur, witch liquor or liquor at coffee but if the cake is intended for children you can also omit the liquor.
You can put some fruit (blueberries, raspberries, strawberries) even in the filling of ricotta but it must be beautiful dry or frozen. Once molded when the cake is cold you can decorate it with other fresh fruit.
My instagram reader (angiepupi27) suggested a delicious variation: before making the cake, cut a dozen half gullies (you can also use milk chocolate) and put them in a freezer. Add chocolates of frozen chocolate to the ricotta mix and pour on the cake ... once cooked will be irresistible!
Store it in a hermetic container at room temperature for 2-3 days, then transfer to refrigerator.
Instead of butter you can use 60 g of peanut oil.

Blueberry Fudgy Sponge Custard

And look at the delight I bring you today, so that you can prepare it and share it as a family.
-
INGREDIENTS: -
🔸3 eggs (mine were quite small, if they are large I only put two)
🔸125 g vanilla or natural yogurt 🔸300 g flour 0000 (2 cups and 1/3 approx) 🔸1 tablespoon baking powder 🔸80 ml skim milk (de cup) 🔸50 ml sunflower oil or corn 🔸 Extract or vanilla essence 👉 one teaspoon of tea 🔸150 g of sugar (1 and 1/4 cup) 👉 (can replace 50 g of sugar for 5 sachets of sucralose hileret powder or 6 of stevia powdered)
🔸100 g fresh or frozen blueberries (can be replaced by strawberries, apples cut into small cubes or pears)
PROCESS:
-
👉 mix the eggs with yogurt, sunflower oil or corn, essence, sugar and milk 👉 mix and sift the dry ones (flour and powder) 👉 add to the moist mixture 👉 return without whipping (thus not developing the gluten and the preparation is super tender 👉in a teflon or greased metal pan, distribute 3/4 of the preparation, place the blueberries and above the rest of the mixture 👉 bring to the oven for 40/50 min at temperature moderate (180/190 degrees) until pinched with a toothpick dry 👉 leave to cool completely before unmolding and cutting 😋💕

Devil's Food Cheesecake

Devil's Food Cheesecake, soooo delicious. Käsemasse hidden between two very juicy and chocolate cakes. All three parts are individually baked. For the two chocolate chocolates you need: 1 3/4 glass flour, 1 1/2 glass sugar, 3/4 glass cocoa powder, 2 teaspoons of soda, 1 teaspoon of baking soda, 1/2 teaspoon of salt, 1 glass of buttermilk, 1/2 glass of oil , 2 eggs, 1 teaspoon vanilla extract, 1 cup freshly brewed coffee. All ingredients should have room temperature. In a bowl, combine flour, cocoa powder, soda, baking powder and salt and mix. In a large bowl, add buttermilk, oil, eggs, vanilla extract and sugar and mix with a wooden spoon. Add the dry ingredients and stir, but not too long. Finally add coffee and stir again. Divide the mass into two 20 cm showcases (in the original recipe 23 cm show jumping, I have baked all 3 pieces in 20 cm forms) Bake in the pre-heated oven at 180 degrees about 35-40 minutes. Let cool down. Ingredients for the cheese mixture: 500g curd, 250ml cream, 3 eggs, 3/4 glass sugar, 1-2 teaspoons vanilla extract, 3 tablespoons flour. All ingredients should have room temperature. Put a baking tray on the floor with baking paper. Then wrap the mold from the outside twice in aluminum foil. The cheesecake is baked in the water bath. Stir all the ingredients in a small bowl and pour the mixture into the mold. Put the mold into a larger mold (I have taken a casserole) and fill up to half with hot water. Bake at 150 degrees for about 45-60 minutes. Let cool down. For the chocolate sauce you need: 150g of cream and 150g of dark chocolate. Heat in a pot of cream. Put the pot aside and add the chocolate. After 2 minutes, stir until a chocolate sauce is formed. Cut all three pieces of cake so that they are straight and smooth. Place the first chocolate cake on a pie plate and spread with the chocolate sauce, put the cheesecake on top and then again spread with the chocolate sauce. Place the second chocolate cake and spread with the remaining chocolate sauce. For me the chocolate sauce was enough. In the original concept is that you can make again chocolate sauce and then comes to the top.

Chocolate Chips Nutella Cake

Portions

10 servings

THE INGREDIENTS

✔️300 g flour
✔️140 g sugar
✔️120 g butter
✔️6 g yeast for sweets
✔️1 uovovanella seeds half a pod
✔️400 g nutella or cream of favorite hazelnuts
✔️2 spoons of chocolate drops

THE INSTRUCTIONS

✔️Cover the mold you will use to make the crushed paper, pour into the nutella and distribute it evenly. Place the mold in the freezer for at least 1 hour until the nutella becomes tough.

✔️In a bowl mix flour with yeast, sugar, butter cut into small pieces, salt pinch, whole egg and vanilla. Mix quickly with the tips of your fingers until you have a crumbled mixture. Polished and floured or baked with paper oven a 20 cm mold. Pour half of the crumb mixture.

✔️Cover with the frozen disk of nutella and cover with the remaining crumbs. Sprinkle with chocolate drops. Bake in a preheated oven at 180 ° for about 35 minutes until it is beautiful golden. Cool the crumbled into the mold, molded into a serving dish.

RECIPE NOTES

The nutella disk can prepare it in advance and keep it in the freezer so when you have to make a tart is ready. I cooked the crumb for 25 minutes with a static oven and the last 10 minutes with a ventilated function. If you do cook it for the first 20 minutes covered with aluminum paper and the last 10-15 minutes of discovery.

Chocolate Pops Cake

Ingredients cake:

4 tablespoons (57 grams) coconut oil or butter (soft)

1/2 cup (100 grams) granulated sugar

1 large egg at room temperature

1 teaspoon pure vanilla extract

1/4 teaspoon salt

3/4 cup (90 grams) cake flour

1/3 cup (30 grams) unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup (120 ml) buttermilk

Instructions:

1. Preheat oven to 350F/180C.

2. Grease an 8-inch round cake pan and line bottom and sides with parchment paper. Set aside.

3. In a medium bowl, sift flour, baking powder, baking soda and cocoa powder. Add salt. Set aside.

4. In a large bowl add coconut milk and sugar and beat with an electric mixer until creamy. About 2 minutes.

5. Add the egg and beat for another minute. Add vanilla extract and beat until incorporated.

6. Add half of the dry ingredients and beat on low speed until combined. About a minute or so.

7. Add buttermilk and continue beating on low.

8. Add remaining dry ingredients and beat until combined.

9. Place cake batter into prepared pan and bake for 16-18 minutes or until toothpick inserted comes out clean.

10. Let the cake cool in pan for 10 minutes before removing it to a cooling rack.

11. Let cake cool completely. About 1 hour or so.

12. Cut cake in half and place cake on a serving plater. Spread half of brigadeiro while it still hot.

13. Cover with the other half of the cake and spread the remaining brigadeiro all over the cake. The brigadeiro must be hot for easy spreading.

14. Decorate with chocolate Crisp Pearls

15. Let the brigadeiro set before cutting the cake and serving.

Brigadeiro

1 can (397 grams) sweetened condensed milk

1 tablespoon butter

4 tablespoons unsweetened cocoa powder

In a medium saucepan, add all ingredients and stir constantly over a medium heat. Keep stirring until it’s thick and you can see the bottom of your pan.

Use brigadeiro immediately on the cake.

**to roll out brigadeiro: let it cool completely, then grease your hands with butter. Make 1 inch size balls and cover with chocolate sprinkles.

Classic Tiramisu

Rediscover this decadent Italian dessert with this classic recipe.

INGREDIENTS

• 4 eggs, separated
• 1/2 cup caster sugar
• 250g mascarpone cheese
• 1/3 cup coffee liqueur (such as Kahlua)
• 200ml thickened cream
• 2 tablespoons instant coffee powder
• 2 cups warm water
• 28 sponge finger biscuits (see note)
• 1 tablespoon cocoa powder

METHOD

• Step 1
  Using an electric hand mixer, beat egg yolks and sugar together in a large bowl until pale and creamy. Gently fold in mascarpone and liqueur. Wash and dry beaters. Whip cream to firm peaks. Fold into mascarpone mixture.
• Step 2
  Wash and dry beaters. Beat eggwhites until stiff peaks form. Fold into mascarpone mixture. Cover with plastic wrap and refrigerate for 30 minutes.
• Step 3
  Combine coffee and warm water in a shallow dish, stirring until coffee dissolves. Using half the biscuits, dip biscuits 1 at a time in coffee, turning to coat. Place, in a single layer, over the base of a 6cm-deep, 18cm x 28cm (base) baking dish.
• Step 4
  Spread half the mascarpone mixture over biscuits to cover. Repeat layers with remaining biscuits, coffee and mascarpone mixture. Cover and refrigerate for 4 hours.
• Step 5
  Dust top with cocoa powder and serve
• NOTES: You will need 2 x 250g packets or one 500g packet of sponge finger biscuits.

Moist Chocolate Cake

Moist chocolate cake?

Here it is:

3 cups of flour.
3 cups of sugar.
1 1/2 cup of Nesquick or Toddy
1 tablespoon baking soda.
1 tablespoon Baking Powder.
1 teaspoon salt.
4 Eggs.
1 1/2 cup of Butermilk (1 1/2 cup milk + half lemon juice, let stand 10 minutes and use without sticking).
1 1/2 cups hot water.
1/2 cup of corn oil.

Preparation:
-Combine all ingredients
-Vierte the mixture in a mold enmantecado and floured (with cocoa powder)
-Make the oven moderate for 30 minutes. For frosting (optional to cover and refill)
220 gr Cream cheese
1 1/2 cups butter
1 1/2 cup Cocoa powder (the best you can find).
3 tablespoons milk.
8 cups of impalpable sugar.

Preparation:
-With a spatula or blender, combine the Cheese with the Butter, then add the Cocoa and the Milk and finally, at one cup at a time, the Sugar.
- Blend until a homogeneous paste is formed.

Chocolate Maltesers Cake

Ingredients for 10 people

150 g Soft butter
150 g Sugar
3 eggs
80 g Cornstarch
½ cup Yeast
80 g Flour 00
60 ml Milk, hazel or liqueur liquor
1 teaspoon Vanilla Extract
150 g White Chocolate
1 tablespoon Seed Oil
1 Nutella spoon
 Chocolate hazelnuts


Preparation

✔️Place the butter in cream with the sugar, join 1 egg at a time and continue to bang; add the liqueur and the vanilla. Empty the cream butter with the sugar, combine 1 egg at a time and continue to slam; add liqueur and vanilla.
✔️Place the egg whites and add them to the butter mixture, combine the sifted flour with maize and yeast. Mix for 1 minute until you have a creamy dough. Add the albumens and add them to the butter mixture, also combine the sifted flour with maize and yeast. Mix for 1 minute until you have a creamy dough.
✔️Grind and flour a 20 cm zuccotto mold and pour the dough. Cook in the preheated oven at 170 ° static function for about 50-60 minutes, always do the needle test before baking, it must dry out. Cool and then shred on a grating. Fill and flake a 20 cm zuccotto mold and pour the dough. Cook in the preheated oven at 170 ° static function for about 50-60 minutes, always do the needle test before baking, it must dry out. Cool and then shred on a grating.
✔️Dissolve the white chocolate in the microwave or bain-marie, add the nutella and the oil, mix in to incorporate them well and pour on the zucchini evenly. Slowly cool the icing, otherwise the balls slide, decorated with chocolate-covered hazelnuts.

BANANA, SWEET MILK AND CHOCOLATE PUDDING

Ingredients
300g cream cheese at room temperature
1 can of condensed milk cooked in the pressure cooker (or ready milk candy)
Banana to taste (I used banana silver and about 6 units)
100g half bitter chocolate
1/2 cup sour cream

✔️In a blender, beat the cream cheese for 1 minute. Add the dulce de leche and beat until it forms a smooth and even cream. Pour the cream into a platter or individual bowls.
✔️Peel bananas and cut into slices. Spread over the cream of dulce de leche and set aside.
✔️Mix the chocolate with the cream and microwave until melted, stirring every 30 seconds. Spread over banana and refrigerate for 4 hours before serving. ✔️Decorate to taste (I decorated with almonds in splinters).

Fruits Ice Cream Cones

Did you know that you can make ice cream of any fruit?

What do you need?
🍧1 cup of the fruit you like most
🍧 1 cup of flavorless yogurt or cream cheese.
🍨 sweetener to taste: sweetener, dates, a banana- #etc
Process:
🍦 Put the fruit cubes and the banana into pieces in the freezer x two hours. Then put it in a powerful blender until you make the cream and ready. Take it to the freezer x an hour and go !!.
It is ideal for surprising the kids and for them to try out their favorite combinations!
👉reduce fat and sugar by 70% approx.
👉 small changes big results 😉.

Dulce de Leche Roll Cake

               Dulce De Leche Roll Cake

To the delight of many, here I leave the recipe of the Dulce De Leche Roll Cake. Is anyone scoring? Label everyone who deserves one like this!

Ingredients
8 Eggs, separated (clear and yolk)
½ cup of sugar
¼ cup of Cornstarch
¼ cup Whole Wheat Flour
1 teaspoon Baking Powder
2 cups of Dulce de Leche
To decorate, powdered sugar and more of the used filling.

Preparation
Preheat the oven to 325 ° F / 170 ° C. Beat the Egg Whites until they are frothy; gradually add the Sugar and continue beating, until snow, until soft peaks form.

One by one, add the egg yolks, stirring well after each. Apart, you should sift the Cornstarch, the Flour and the Baking Powder. Add to the previous preparation and mix well.

Pour the mixture into a rectangular can (50x30 cm) shallow, previously oiled and floured. Bake for 20 minutes or until lightly browned.

Remove from the oven, turn the mold over a damp cloth or wax paper, roll and let stand 10 minutes.

Unroll the dough, cut the edges, spread the whole surface Dulce de Leche. Roll up again and decorate.

Oreo Toblerone Cheesecake

              Oreo Toblerone Cheesecake

Serves 12 

Ingredients 

200g digestive biscuits, finely crushed 

90g unsalted butter melted 

300g philadelphia cream cheese

300ml double cream (lightly whipped)

200g toblerone, melted (plus one extra bar for decorating)

Instructions

✔️Lightly grease a 8inch springform cake tin or a mousse ring with butter. Put the crushed biscuits in a bowl and add the melted butter. Mix till combined. ✔️Press mixture over base of the tin evenly. Refrigerate while you make the cheesecake.

✔️Melt the 200g of toblerone chocolate over a bain-marie (water bath) or double boiler

In another bowl mix philadelaphia cheese until its smooth. Pour the melted chocolate into the creamcheese.

✔️Mix till combined.  

✔️Pour in the lightly whipped cream and fold in gently until well combined.

✔️Pour the mixture into the prepared biscuit base.

✔️Spread the mixture evenly over the biscuit base with a palette knife.

I am a bit of a perfectionist so I do pay more attention at this stage. ✔️Just by spending a couple of more minutes smoothing out the surface, it will make a lot of difference to the look of  your end result. When you think the top is smooth and even refrigerate for at least 5 hours, ideally over night.

✔️De-mould the cheesecake.

24 Layers Double Chocolate Cake

Delectable 24 Layers Chocolate Cake Tutorial

Ingredients

Chocolate Custard:

• 4 Cups Milk
• 4 1/3 Cups. Heavy Cream
• 2 Tbs. +1 Tsp. Vanilla Extract
• 3 Whole Eggs
• 5 Egg Yolks
• 1 1/3 Cup Sugar
• ¾ Cup All Purpose Flour
• 1 Cup Corn Starch
• 14oz Bittersweet Chocolate

24 Layer Chocolate Cake  (makes one 12 inch cake, recipe suggests four 12 inch cakes) 

• 1 ¾ lbs. Butter, softened
• 4 lbs. Granulated Sugar
• 13 Whole Eggs at room temperature
• ¾ lb. Cocoa Powder
• 2 1/8 lbs. Cake Flour
• 1 Tb. Fine Salt
• 2 Tbs. Baking Soda
• ¾ Tsp. Baking Powder
• 2 1/3 cup Cold Coffee
• 2 1/3 cup Milk
• 2 1/3 Tbs. Vanilla Extract

Steps for the 24 Layer Cake 

1. Sift together all of they dry ingredients and reserve
2. Combine the coffee, milk and extract and reserve chilled
3. In a mixing bowl at medium speed, cream the butter and sugar together.  Once creamed, add the eggs one at a time (still at medium speed).
4. Once all the eggs have been incorporated, starting and ending with the dry ingredients, alternately mix in  at slow speed the dry and wet ingredients. Remember to end with a final amount of the dry ingredients.
5. Well spray two 12inch in diameter /3 inches deep cake pans. Cut a circle of parchment paper to cover the bottom of the cake pan and then well spray the visible surface. Divide the batter between the two cake pans.
6. Bake at 325 degrees for about 55 minutes or until the cake is done.
7. Allow cake to cool in the refrigerator until cold.
8. Cut six layers out of each cake
9. Save the top layer of cake to make crumbs
10. Once layers are cut, place thickest layer in the pan
11. Smooth on thin layer of chocolate custard to act as glue
12. Stack next cake layer on top
13. Repeat for following 12 layers to complete the first half of the cake
14. Repeat for second 12 layers for next half of cake in the second pan
15. Once two bases are complete, cover with chocolate ganache
16. Put both halves in the freezer to set for one hour
17. Defrost with blowtorch
18. Make sure custard is soft so two bases stick together
19. Use spatula to smooth custard on outside of cake
20. Spread cake crumbs on custard 
21. Enjoy!
22. There you have it! The insider’s guide to mastering this decedent and complex chocolate masterpiece!

Steps for the Chocolate Custard:

1. Mix eggs together and reserve in a mixing bowl
2. Mix flour and sugar together, reserve
3. Mix one cup of cold milk with the corn starch, reserve
4. Bring all the cream and three cups milk to a boil in a sturdy pot
5. Temper the eggs by slowly whisking in about half of the boiling milk mixture
6. Add the vanilla extract and then pour the tempered eggs back into the remaining milk mixture
7. While simmering, add the sugar/flour mix
8. Add the cornstarch slurry, stirring constantly until thickened
9. Add the chocolate, remove from heat
10. With a hand mixer, burr the custard for a couple of minutes and chill in an ice bath

Chocolate Cake Bars

Chocolate Cake Bars Recipe

Have you ever cooked cheesecake? I have recently discovered such a recipe, tried immediately, and I want to share it with you. Tastes very good 😋For the kakaobiscuit you need: 6 eggs, 150g flour, 200g sugar, 3 tablespoon bakery, 1 tsp baking powder. For the cheese mixture: 750g magerquark, 190g margarine, 250g sugar, 4 eggs, 1 packet Puddingpulver (cream flavor) For ganache: 200ml whipped cream, 100g dark chocolate, 150g whole milk chocolate. Cover a baking tray (25 * 40cm) with baking paper. Separate the eggs. Beat egg whites with sugar. Add the egg yolks individually. Mix the flour, cocoa powder and baking powder, seven and carefully. Spread the mixture into the mold and bake in a pre-heated oven at 180 degrees for about 30 minutes. Let cool down. For the cheese mixture add all the ingredients except pudding powder in a pot, mix and boil for 5 minutes, stir frequently. Dissolve the pudding powder in a glass in 100 ml of water, add to the cheese mixture, mix and boil again briefly. Biscuit once horizontally cut through. Place an angular baking frame around the lower sponge cake. Place the cheese mixture on the biscuit half and place the second biscuit half. Heat the cream, add the chocolates in pieces and mix until the cream is dissolved. Allow to cool and spread over the cake. Refrigerate.