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I kept seeing this cake and I thought it should be tried. I studied the market and came up with this version. I chose Jamila's cream recipe only because I gave a little flavor to the creams. The countertop should have been syruped but I forgot. Use unsweetened whipped cream (I used LA DORNA CREAM CREAM) because the chocolates are quite sweet on their own. The essence of coffee and egg liqueur are not necessarily necessary if you do not have it. of white chocolate we use more gelatin. The preparation lasts for a longer time because the creams must be left to harden one by one. We leave the cake in the fridge overnight before cutting it. We decorate according to our preferences. I dressed it in chocolate lace but it is good-looking and without.

  • WHEAT:
  • 2 eggs
  • 100gr sugar
  • 3 tablespoons oil
  • 15gr cocoa
  • 1/4 teaspoon baking powder
  • 50gr flour
  • 1 salt powder
  • 3OOgr chocolate with as much cocoa as possible
  • 250ml sour cream for unsweetened whipped cream
  • 8gr food jelly
  • 40gr butter
  • 3oogr milk chocolate
  • 250ml sour cream for unsweetened whipped cream
  • 1 tablespoon of coffee (or rum)
  • 40gr butter
  • 8gr food jelly
  • 50ml water
  • 300gr white chocolate
  • 250ml whipped cream
  • 40gr butter
  • 50ml water
  • 12gr food jelly
  • 50ml egg liqueur

Servings: 10

Preparation time: over 120 minutes


Prepare the top: rub the yolks with the oil. Mix the egg whites with a pinch of salt until they harden, then add the yolks rubbed with oil and mix a little more. eggs, .mixing lightly.Wrap the bottom of a form (21cm with paper (should have been a larger shape) in which we put the dough and put in the preheated oven, on the right heat, about 15 minutes. Remove and let cool.

We prepare the dark chocolate cream: we soak the gelatine with water. We break the chocolate into pieces and together with the diced butter we put it on a steaming bowl to melt it, stirring constantly, until it melts. to cool and in the meantime beat the whipped cream, but not much, not to spoil. If the melted chocolate has cooled well, gradually put the whipped cream in it and mix lightly. detachable that we cover the edges with food foil (if we have a silicone form, it's simpler, we don't have foil nevoir) and level. We put it in the freezer for about 20 minutes, during which time we prepare milk chocolate and the one with dark chocolate, only here we add the coffee essence when we melt the chocolate. We put the dark chocolate over it and put it in the freezer for another 20 minutes. cream of milk chocolate and let it cool for a few hours, until it hardens (not in the freezer).

Tips sites


We syrup the top with what we want, according to taste, the juice from a cherry compote is very good.

Welcome to the 3 chocolate cake!

Elena Pană, a Freedom reader from Hunedoara, offers you a very good surprise for Easter.

My name is Elena Pană, I am from Lupeni, Hunedoara County, and I am pleased to send you the recipe for a three chocolate cake, which I consider perfect for Easter, but also for anniversaries. I hope you enjoy!

Ingredient: 200 g bitter chocolate, 200 g milk chocolate, 200 g white chocolate, a liter of liquid cream, 3 sheets of gelatin.

Preparation: Melt all the chocolate pieces separately in a bain-marie. When they have melted and are still hot, place a sheet of gelatin soaked in lukewarm water over each chocolate composition and stir until it melts. Separately, beat the cream (without added sugar). When ready, divide into three and divide into the respective portion of chocolate. Mix each cream well and leave in the fridge for an hour. When the chocolates are almost hardened, line a cake form (or saucepan) with cellophane and pour the bitter chocolate first, then the milk chocolate. Level and then pour the white chocolate. Let the cake cool, and when it has hardened, remove it from the mold so that the white chocolate stays on top. Decorate with grated chocolate (milk or bitter), sugar flowers and possibly egg-shaped chocolates.

Get inspired by the readers' kitchen

Goulash ingredients: 400 g beef, two onions, one pepper, 50 g butter, 20 g paprika, 4 cloves garlic, a small lemon, tomato paste, cream
Dumplings ingredients: 300 g flour, two eggs, 60 g butter, 250 ml milk, dill.
Goulash preparation: Finely chop the onion and pepper and sauté. Add the paprika, then a little water, chopped garlic, lemon juice and salt. Leave it on the fire for two minutes, until it starts to boil. Add the sliced ​​beef, tomato paste and enough water to cover the composition. Bring to a simmer until the meat is tender.

Cooking dumplings: Put the flour in a bowl, add a little salt, eggs and melted butter. Gradually pour in the milk and mix well. Put a pot of water on the fire. Pour the composition on the chopping board, and when the water starts to boil, cut and throw the pieces of dough into the water. Careful! If the knife is occasionally immersed in hot water, the dough will come off more easily. Bring to the boil until the dumplings rise to the surface. Then take it out in a strainer, put it under a stream of cold water and let it drain. Put a tablespoon of melted butter in a pan and add the dumplings, salt and chopped dill and leave to harden a little. The goulash is served with dumplings, with a little cream. (Recipe sent by Alina Oancea)



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This chocolate looks great: D Tell me, please, what diameter is the shape of the cake? Thank you :)

I'm glad you like it, 28 is the diameter

hello, i think very good esye, can you print the recipe?

Now you can print, you can find the option at the bottom of the post.

Hello! Gorgeous cake. I would be interested in that icing from the mini cakes! Was the decoration bought or did you make it? Thank you!

I made the icing on the mini cakes from melted chocolate with liquid cream in equal quantities, and the chocolate decoration around them is melted dark chocolate. I put a spirit on a baking sheet and then I stuck the cakes and put them in the fridge. after it hardened I carefully peeled off the baking paper

sorry but you put only one sachet of baking powder on the counter because you missed thanks

Thanks for the warning, I added now, I put a teaspoon of baking powder

thanks for the warning, I put a teaspoon, I added now

I put a teaspoon, I added it now to the ingredients

Very good cakes, Violeta! What a great idea you had with that icing poured on baking paper. I'll try too.

I understand that for the dark chocolate cream you only put one sachet of gelatin, and for the other creams two at a time? I want to try the recipe too.

I'm glad you liked it, the idea doesn't belong to me, I saw it in a video on youtube.
give only a sachet of gelatin to the dark chocolate cream, and as you can see in the pictures, it is the hottest of the creams.

How beautiful it looks, and the mini cakes I really like..Bravo!

look great. the recipe went directly to the favorites because it must be tried)
what an effect the cakes are!

good chocolate! and mini cakes are very effective!: *

looks really good! I have to try it, but please tell me where do you get this adjustable ring? Thanks

I bought it from penny but you can also find it online, for example here: http: //

Please tell me the weight of the gelatin sachet, I work in Canada, the packages are different, thanks for the answer.

I've been making this cake for several years. and delicacies. My recipe is different from the one you posted. but personally, I think there is too much gelatin in the recipe posted. Since I make the cake, I always put, in each layer of chocolate, only half an envelope (5 gr) and it comes out great!

very good.I did it and it was

Excellent cake, I remember the idea!

how many grams does the gelatin sachet have? where I am I only find gelatin in the sheets. Thank you

Gelatin sachets have 10 g. For 0.5 l of liquid.

you're right, I was looking for an envelope now, thanks for the help!

It is superb!! It looks good, I'd come running for a slice!

I'm glad you liked it, I'm waiting for you

I have a friend who saw the recipe and liked it but she has a problem: she doesn't have a microwave. how to solve. thank you.

the gelatin can be melted on a steam bath, put the jar containing hydrated gelatin on top of another vessel with boiling water

Hello! I also have a question is chocolate is household or any commercial chocolate ??

I don't get along well with household chocolate at all, I usually use galactic tablets from Kaufland, or there are some at Penny that are just as cheap, my own brand.

you can also use commercial chocolate like milka.

yes, maybe, I used it and it behaved very well!

this is what it looks like in my version:

looks sooo good, congratulations!

This comment has been removed by the author.

Thank you. I used gelatin sheets and milk chocolate cream and the white chocolate one hardened a bit, so next time I will put only 10 g of gelatin in the second one. The dark chocolate one was very good, it melted in your mouth, the others remained like a jelly. And I didn't have the mounting form and the first cream ran until it filled the gap between the countertop and the baking tin. I improvised a circle but it didn't come out smooth but it's very nice anyway :). Thanks for the recipe and more cooking.

Very good looking and super chocolatey!

Congratulations! It looks great! Is the countertop syrupy or simple?
Thank you.

Is the countertop syrupy and does it work with the one from the trade?

of course the one from the trade also works.
the syrup depends on the countertop, if you choose the one from the trade, yes, it must be syruped, if you make a countertop with a wetter consistency, there is no need.

I didn't give up until I did the miracle too. It turned out soooooo (I still have a little work to do: D)
I used white and milk Schogetten chocolate and bitter Primrose (that was to fool me, I didn't know that a tablet weighs only 90 g)
And the proof that I also tried the sea with my finger: D
Violeta, you are a treasure in the man's house: *

Suuuper fain came out the cake, congratulations. I'm so glad you tried it and especially that you liked it, kisses!

After I hit you on the head on Facebook with all kinds of questions, it would have been the culmination not to do it. Thank you for all the answers you gave me: * The next cake on the list is the one with chocolate genache .I can't wait to do it :)

It looks super good, I will do it too !!

Super hard came out !! Congratulations!!
I will definitely try it too

ma'am I have a question do eggs separate?

no, eggs do not separate, whole eggs are beaten with sugar

Hello. I would also like to make this cake for my son's birthday. Please tell me how much water is put in the gelatin to hydrate?

just enough to cover it is enough

congratulations this recipe is my favorite

if I use a countertop commercially can I put all three layers of countertop?

Hello, I also have a question, do we let the gelatin cool, or do we put it as soon as we take it out of the microwave, as it is not specified?

Looks good. and it's definitely delicious. I do it in a different way. I don't beat the whipped cream, it all boils together with all the ingredients and instead of gelatin I put the curd. it is a very good and efficient product. in my recipe you don't have to wait. do layer after layer. while it stays in the fridge you make the next one.
Anyway, I promise I'll try your creams, they're interesting.


It depends on the whipped cream, for example I use hulala which already has sugar in the composition, most certainly read on the package, if it does not contain sugar add two tablespoons of powdered sugar for the beginning, then according to taste you can add another spoon, maximum two.

Congratulations is great, he was very successful at the boy's motto

What weight should the cake have at the end?

I have no idea, I never thought of weighing.

Can this cake be dressed in sugar paste?

I don't know what to say, I've never worked with sugar paste, but I think it's possible that the sugar paste melts in contact with the chocolate cream, only if you choose to be able to put another sheet of countertop on top could it say I.

What liquid cream did you use?

I made the cake according to your recipe. First of all, as a countertop of 2 eggs at a 28cm tray seems too small, I made the composition of 3 eggs (respecting the proportions and the other ingredients) and it came out only good with the mention that it is a lot of dry matter ( flour and cocoa) compared to wet. The countertop came out very dry, crumbly and I had to syrup it. Secondly, the amounts of gelatin for creams are very high. I put 15g instead of 20g and they still came out very tight. I expected them to be creamy but they are almost jelly. It was a big disappointment in terms of taste, the look is the only thing that saves it.

As for the countertop, I clearly wrote that I gave half of the amount I made, it seemed too high to me, but each with its own taste. As for the dry, greasy here, you probably baked it more than you should, otherwise it couldn't be dry. The images show that the countertop is wet and not dry.
As for the gelatin, as you can see in the pictures, I came up with a creamy composition, exactly as it should be. But here it can also be chocolate to blame, some tablets are stronger, some softer.
We really liked the cake, especially the taste! If you have the patience to read all the comments you will see that there were other people who did it and they were very happy with it. Also in the album on facebook you have pictures with the recipes tried by readers, there you can see how it turned out for other people :) 3
I'm sorry it was a disappointment for you.

Hello! I'd like to ask you how much you used for those mini-cakes? I would also like to make the cake but 28 diameter seems a bit much to me. I need a small cake (about 15cm in diameter) and I don't know exactly how to proceed. Would it be ok if I divided the quantities into 2?

Hi, I don't know exactly how much I used for the mini cakes, they were about 10 cm in diameter, but for a 15 cm cake I think it would be perfect if you halved the quantities.

I made the cake for the Easter table and it was a success. I used gelatin sachets with identical appearance but different weight, respectively 5g and 10 g. I noticed the difference late, so I can't appreciate how much gelatin I used exactly. Please tell me what weight to use for the future. Thank you and I wish you continued success. I follow you with interest.

Mrs. Violeta, I apologize, I posted the previous message. I did not intend to give it anonymously, but I got confused in the orders. I read the comments above more carefully and received the answer to the question: 10 g sachets. In my tangle of sachets it seems that I found the right dose.

No problem, I'm so glad you came out!

This comment has been removed by the author.

It's a lot of gelatin!

This cake reached the top of the family's preferences, so, having a birthday tomorrow, I made it again today. This time, instead of the classic round shape, I used a detachable heart-shaped one (sorry for the repetition), which is closer in volume to the round shape with a diameter of 26 cm. For this reason, the cake came out taller, but very attractive. I also wondered if we could reduce the amount of gelatin. From a mess I mentioned in a comment, above, I used 5 g of dark chocolate gelatin and it bonded very well. I'm not sure that only 10 g of gelatin is enough for white chocolate, which is more pretentious. Maybe Mrs. Violeta can make us a suggestion in this regard. For now, I followed the recipe and I did not regret it.
In other words, I really like to surprise my family and guests with new recipes or recipes already approved, but in new forms of presentation, as attractive as possible. In this sense, I keep wondering if this cake could be made in silicone shapes. I bought some in the form of sunflower, rose, crown, in which I baked compositions of pandispan, cake, blackberry, I glazed them with white and dark chocolate, I decorated them with gold and silver ornaments of different shapes, and the result it was very effective. In my view, you would get interesting results with alternative layers of chocolate, such as sunflower or rose, but there may be problems with adhesion to silicone or overturning the shape to obtain the final shape. I keep thinking and I hope to be able to experiment soon. I made this long comment on a momentary impulse, thinking that maybe someone had similar ideas and had already experimented. Maybe Mrs. Violeta is kind enough to express her opinion and I thank her in advance.

Ingredients Wet chocolate cake top, step by step recipe

for a countertop with a diameter of 22 cm

  • 200 grams of chocolate with 74% cocoa
  • 3 yolks
  • 6 egg whites
  • 1 generous salt powder
  • 120 grams of sugar
  • 100 grams of butter with 82% fat
  • 1 tablespoon vanilla extract or 1 sachet of vanilla sugar
  • 30 grams of cocoa
  • 120 grams of flour
  • In addition, a little butter and 1 tablespoon of grated cocoa to shape the wallpaper

Preparation Wet cake top with chocolate & # 8211 composition preparation

1. Turn on the oven and set it at 170 ° C. We put on the fire a pot with water of 2-3 fingers and we put the broken chocolate in pieces in a bowl that fits well above the pot, without its bottom touching the boiling water. Place the bowl on top of the water, reduce the heat and let the chocolate melt slowly, steaming. No need to mix, let it heat gently and we will mix only at the end.

2. Grease a cake mold with a diameter of 22 cm with butter. We shape 1 grated spoon of cocoa and, tilting the shape on all sides, we make sure to distribute the cocoa everywhere.

3. In a bowl, mix the flour with the 30 grams of cocoa.

4. Melt the butter at a gentle temperature, it should be liquid and warm, but not hot. Once the chocolate has melted, take the bowl from the bowl of hot water and turn off the heat. Add the melted butter over the melted chocolate, stirring constantly, until smooth.

5. In turn, add a yolk to the chocolate and butter bowl, mixing well. We do not add the next one until the previous one has been incorporated. Now add the vanilla.

6. Add the dry substances and mix until smooth (no more).

7. Whisk the egg whites with the salt, add the sugar and beat until it dissolves and obtain a hard foam.

8. Add 1/3 of the egg white foam over the chocolate composition and mix vigorously until incorporated. The composition will become more fluid, allowing us to easily incorporate the remaining foam whites.

9. Add the rest of the egg whites to the bowl, over the chocolate composition. Incorporate easily, with folding movements, so as to eliminate as little as possible from the amount of air in the beaten egg whites. The process is described step by step (including video) at sponge cake cake recipe with butter.

10. The final composition is supple and aerated, we mix it only as much as necessary, so as not to eliminate the air from the egg whites. This is the only growth agent on our countertop!

Preparation Wet cake top with chocolate & # 8211 baking

11. Pour the composition immediately after mixing in the form prepared in point 2. Work quickly so as not to leave the egg whites accumulated in the chocolate mass. Level to the surface and immediately bake the top in the preheated oven at 170 ° C.

12. This wet cake top with chocolate is baked for about 40 minutes and there is room for a little discussion. After 35 minutes of baking time, I checked the countertop with the toothpick, which came out wet from the composition. I left it for another 7 minutes, and after exactly 42 minutes from the moment I baked it, the toothpick test indicated to me that the worktop is baked enough.

So, be careful with the baking time, I advise you to start testing the countertop with the toothpick after 35-38 minutes since you put it in the oven and bake it exactly as needed, no more. The longer this wet cake top with chocolate is baked, the more moisture it will remove, even losing its quality of being moist and soft. As you know your oven, gently adjust the baking time a few minutes more or less.

13. I left the baked countertop to cool on a cake rack. Only after it was completely cold did I cut it. As you can see from the pictures, he made a small dome during baking, so I started by straightening the countertop and inhaling this dome. Delicious this wet chocolate cake top! The edge of the countertop is 5.5 cm high, I could have easily cut it into 3 equal layers, but for my Easter cake I only needed two, so I cut it in half. It is easily sliced ​​and is very pleasant and especially very tasty, like any dessert with a lot of chocolate.

Method of preparation

For the counter: whole eggs together with the sugar are mixed until they lighten in color and triple in volume. Over the egg foam add the salt powder, flour and cocoa given through strainers / sieves. Mix with a spatula with wide movements until the ingredients are completely incorporated. Put the dough in a pan greased with oil and line the bottom with baking foil. Bake in the oven at 175-180 degrees for 15-17 minutes. Allow to cool slightly, remove on a wire rack and leave to cool completely.

For the 3 creams: each type of chocolate is broken or cut into pieces, then put in separate bowls. The yolks together with the 3 tablespoons of sugar are mixed until light in color. Put the milk on the fire and leave it until it reaches the boiling point. Gradually add, little by little, hot milk over the yolk foam. All this time we mix with a pear type. Put the whole mixture back in the pan in which we boiled the milk and let the compote boil for 2-3 minutes until it starts to thicken a little. 5-10 minutes before the cream is ready, put the gelatin in the mint syrup or in the water, if you don't choose to make it with mint flavor. After the cream has boiled, turn off the heat and put the hydrated gelatin in the pan. Stir until the gelatin dissolves. The still hot cream is added in equal parts in each bowl of chocolate.

I used an electronic kitchen scale for as much precision as possible and to make sure that the chocolate layers would be equal. Mix with a fork in each separate bowl with chocolate. If the chocolate has not completely dissolved, it can be put in the microwave for a few seconds. After we have the chocolate completely dissolved, let it cool to room temperature. Under no circumstances are they put in the refrigerator.

Cream for whipped cream is mixed with sugar until it acquires the consistency of & bdquovarfuri soft & rdquo. That is, the whipped cream must not be completely beaten, be firm and stick to the target. It had to have a light consistency, to leave slight traces on the blades, but not to flow. As before, we use the electronic scale. Put a third of the amount of whipped cream in each bowl of chocolate. Stir until fully incorporated. We do the same with each type of chocolate.

For assembly: it is preferable to have an adjustable ring and acetate foil. If not, improvise. I used the shape in which I baked the countertop. I wrapped a piece of cardboard in aluminum foil. I put the piece of cardboard inside the baking tin. The first time I put the baked and cooled countertop. I poured the dark chocolate mousse over the counter. I moved the tray a little to place the cream perfectly. I put the cake pan in the fridge for 30 minutes. If you can, you can put the cake in the freezer for 15 minutes. The creams stabilize much faster in the freezer, but they also go in the refrigerator. Then the milk chocolate cream, put it back in the fridge for 30 minutes, then the white chocolate cream. Leave the favorite cake in the fridge until the next day.

Remove the detachable edge of the baking tin, then carefully remove the piece of cardboard wrapped in aluminum foil. The cake does not require a very crowded decor. It is beautiful by the fact that you can see the layers of chocolate. It is extremely aerated, it does not have the consistency of a cold, in fact, it melts in your mouth.



Method of preparation

If you want the cake to have a rich chocolate flavor, opt for an assortment with a high cocoa content (minimum 70%).

Use a quality dark chocolate. You need about 2 regular chocolates for this cake.

Cut the chocolate into small pieces to speed up the melting time.

Put the chopped chocolate in a large bowl. Pour the coconut milk over it and mix.

Unfortunately, coconut milk cannot be replaced in this recipe with other vegetable milk. The rooster provides the necessary amount of fat that can replace animal dairy products.

You have three ways to melt the chocolate: either in the microwave for 30 seconds, or in a bain-marie, or boil the milk and pour it hot over the chocolate and mix until it melts completely.

Add the oatmeal to the melted chocolate and mix well. Now you can add various flavors, such as vanilla, rum, almonds - but this is optional.

The composition is soft, but as the oats absorb the liquid, it will thicken.

Grease a removable form or a cooking ring with a little oil, both on the bottom and on the walls. You can use a shape with a diameter of 18, 20 or 22 cm.

Place a baking sheet on the bottom and pour the composition into the tray.

Level to obtain a uniform surface.

Leave the cake on the kitchen table for an hour, then move it to the refrigerator.

It is preferable until the next day for the oatmeal to soften completely.

If you hurry, you can cut the cake after 2-3 hours. But the texture will be softer.

To remove the cake from the mold, gently swipe it with the knife blade around it, then open the ring.

Move the cake to a plate and cut it into slices.

Despite the fact that it does not contain eggs or butter, the composition binds very well, thanks to the oat flakes rich in fiber.

With this dessert you can easily satisfy your craving for sweets. Chocolate is always satisfying.

Fasting chocolate cake prepared according to this recipe is moist, flavorful and filling.

For extra flavor, serve it with fresh fruit (berries) next to it, with a fruit or chocolate syrup, melted peanut butter, honey or baked nuts or almonds.

You can keep it cold for 1 week. It can also be kept in the freezer for up to 3 months!

It's fast, simple and satisfying!

Article Source: How to Cook Smarter, 3 Ingredient No Bake Chocolate Cake (with oats!): Https://

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


3 eggs
a pinch of salt
3 lg sugar
3 lg flour
1 lg cocoa
3 lg cold water
1 lgt baking powder
80 g roasted walnuts

Dark chocolate cream:
200 g dark chocolate
100 ml whipped cream
1/3 sachet of granulated gelatin (3 g)
200 ml whipped cream
1 lg old powder

Milk chocolate cream:
200 g milk chocolate
100 ml whipped cream
1/3 sachet of granulated gelatin (3 g)
200 ml whipped cream
1 lg old powder

White chocolate cream:
200 g white chocolate
100 ml whipped cream
1/3 sachet of granulated gelatin (3 g)
200 ml whipped cream
1 lg old powder

Syrup :
200 ml water
2 sachets of chocolate cappuccino

cocoa balls
candies m & ampm etc

Method of preparation :
countertop : mix in a bowl the egg whites with a pinch of salt until they harden, then add the sugar, continuing to mix until the sugar melts and the meringue is hard. Gradually add water, the yolks in turn, and finally the flour mixed with cocoa powder and roasted and chopped walnuts.

Mix the composition with a spoon a few times, then put it in a round shape (d = 26 cm) lined with baking paper. Bake for about 15 minutes.

Let the countertop cool, then remove it from the mold.

Syrup : boil water, then add cappuccino and mix. Let cool.

Dark chocolate cream : 1 sachet of granulated gelatin hydrate it in 100 ml of cold water, for 10 minutes.
Broken chocolate the pieces together with 100 ml sour cream for whipped cream (or liquid whipped cream) put them in a saucepan on low heat and mix until the chocolate melts. Remove from the heat and put 1/3 of the hydrated gelatin in it. Stir and put in the freezer for 20 minutes.
200 ml whipped cream for whipping cream, then add 1 lg of powdered sugar. Over the whipped cream we add the cooled chocolate cream, mixing for homogenization.

We do the same for the other 2 creams.
To make the creams faster, we first prepare chocolate with cream and hydrated gelatin for each kind of chocolate. We put all 3 in the freezer for 20 minutes.

In a round shape we place the syrupy top, and over it we spread the dark chocolate cream. Refrigerate until we finish the milk chocolate cream, refrigerate again until we prepare the white chocolate cream.

Put the cake in the fridge for at least 4 hours, then take it out of the mold.

I decorated with cocoa balls and M & ampM candies.

I found the recipe in the magazine Practically in the kitchen no. 7/2012 - from June 14th.

Fasting chocolate cake - recipe

Tort ingredient:

Glaze ingredients:

Method of preparation

Prepare a tray or a small round shape (15 cm.) In which you will put the cake.

Grease it with a little oil (including on the walls) and place baking paper on the bottom.

If you want to use a larger form, double the amounts of ingredients, keeping the proportions indicated.

Finely chop the chocolate with a knife. Put it in a glass bowl.

Heat the coconut milk. When it is ready to boil, pour it over the chocolate.

Wait a minute, then stir continuously until the chocolate is completely dissolved.

The oatmeal is then added to the chocolate composition obtained.

Stir to mix. This will be the composition of the cake.

Dacă doriți, puteți pune și alte ingrediente, precum stafide, merișoare confiate, afine uscate, caise tăiate bucăți, etc.

Transferați compoziția în tavă. Nivelați și acoperiți cu folie de plastic pe deasupra, ca să nu se usuce.

Dați tortul la frigider pentru câteva ore. Cel mai bine este să îl lăsați la rece până a doua zi.

Desfaceți inelul culinar și desprindeți ușor tortul de pereții formei cu un cuțit.

Scoateți tortul pe un platou și pregătiți glazura.

Înfierbântați laptele într-un ibric. Mărunțiți ciocolata și puneți-o într-un bol. Turnați peste ea laptele fierbinte și după un minut, amestecați până rezultă o glazură omogenă.

Turnați ciocolata peste tort.

Introduceți din nou tortul în frigider și așteptați să se întărească glazura, circa jumătate de oră.

Dacă doriți să decorați tortul cu alte ingrediente suplimentare, puteți utiliza diverse fructe sau nucă măcinată.

Video: Graham Hornigold; executive pastry chef demonstrates three chocolate desserts recipes


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