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Chocolate ganache cake

Chocolate ganache cake

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Chocolate ganache: melt the chocolate with 100 ml of liquid cream.

Mix the remaining whipped cream well then put it in the fridge until the melted chocolate cools.

When the chocolate has cooled, add it over the whipped cream and mix gently.

Let the cream cool for 1-2 hours.

Rock: separate the egg whites from the yolks.

Mix the egg whites with a pinch of salt.

After they have hardened, add a tablespoon of sugar and continue mixing until you get a glossy foam.

Add the yolks and rum essence, then mix lightly with a spatula from bottom to top.

Mix the flour with cocoa and baking powder then add it over the beaten egg whites and mix.

Wallpaper a tray with baking paper and a little oil.

Pour the dough, level and put the tray in the preheated oven until the top passes the toothpick test.

Syrup: Put the water and sugar in a kettle and let it boil until the sugar melts.

At the end add the rum essence, and let the syrup cool.

Assembly: the cold worktop is cut in 2 horizontally.

On a tray we put the bottom of the countertop, we syrup it very well, then we spread the chocolate cream mixed beforehand. We put the other part of the countertop over the cream, then we syrup it well as well.

After we have assembled the cake, we cut it into cubes and let it cool until we prepare the icing.

For glaze melt 180 g of chocolate (with milk) together with 3 tablespoons of milk on a steam bath.

Glaze each piece of cake separately, then let the icing harden.

Then melt, also on a steam bath, 3 teaspoons of milk with white chocolate and remaining milk chocolate.

Put the chocolate in a bowl and glaze each piece again.

Let cool for at least 1 hour before serving.

Good appetite!

TABLE: separate the egg whites from the yolks. Beat the egg whites well with a pinch of salt. Put the sugar and water in a saucepan and let it simmer until all the sugar melts. We pour it hot over the egg whites, and mix continuously. When we have finished pouring all the syrup, add the yolks, essence and oil. Mix the flour with the cocoa and sift it on top. Mix with a spoon until the whole composition is well blended. Grease a pan with oil and line it with flour. Pour the dough, then put it in the oven until it passes the toothpick test. Allow to cool, then cut the top in half.

CREAM: in a bowl put the broken chocolate together with the whipped cream on the steam bath. Chew continuously until the chocolate melts, being careful not to boil it. When it has melted, set it aside and add the essence. Leave to cool, then put the cream in the fridge for a few hours. Then mix until the cream doubles in volume and acquires a creamy texture.

SYRUP: in a saucepan, caramelize the sugar. When it is slightly brown, add water. Be careful not to jump drops of hot water. Keep the syrup on the fire for a few minutes. Turn off the heat and add the rum essence.

ASSEMBLY: in the tray in which we baked the top, we put the first top, we syrup, we put the cream, then the top and we syrup. Put whipped cream on top and grate the chocolate. Refrigerate for about 1-2 hours.

Try this video recipe too

Chocolate cream cake

1 1/2 dogs ground almonds
3 tablespoons coconut oil
2 tablespoons sugar
2 cups dark chocolate drops
1/2 cup almond milk
1/2 cup sour cream
1/4 teaspoon salt
cocoa powder for serving
whipped cream for serving

Method of preparation

The oven is heated to 180 degrees C.

The ground almond mass is mixed with coconut oil and sugar, until a dough is formed. With your fingers or with a small bowl, spread the dough on the entire surface of a baking tin.

Bake and bake for 8-10 minutes, until a golden crust forms.

For ganache (chocolate cream):

In a saucepan, combine the chocolate flakes with the almond milk, sour cream and salt. Mix the ingredients continuously over medium heat, until the chocolate melts and the cream becomes smooth.

Pour the chocolate cream over the dough and refrigerate for at least 2 hours.

Method of preparation

Strawberry and meringue cake

Mix the sugar with the yolks, add the butter, cream and the rest of the ingredients. You get a

My Halloween cake

We start like this: for a countertop we use: 4 yolks mixed with 4 tablespoons of sugar and 6 tablespoons

How to make an Amanda cake with almonds

Start with the preparation of the ganache, putting the specified ingredients on low heat:

Stir continuously until the chocolate completely melts in the boiling cream:

Allow to cool completely, then refrigerate for at least two hours.
For the grilled almond cream, bring the almonds to a boil, then drain:

Rinse under running cold water and the peel will be removed very easily.

Lightly caramelize the sugar (200 grams) together with the vanilla sugar and almonds:

Allow to cool completely, then grind the grill.

Put the gelatin to hydrate with 2-3 tablespoons of cold water, and keep the cream in the fridge to be cold when it is beaten.

For the sheets, scald 150 grams of almonds and clean them as for the grill, then grind. Put in a bowl the ground almonds, butter, sugar, vanilla sugar, baking powder, egg:

Mix and add the flour, kneading, until you get an elastic and non-sticky dough that is divided into four equal parts:

Preheat the oven to 180 degrees and from each side of the dough spread a rectangular sheet, I drew on the back of the baking paper rectangles of 32/22 cm and I stretched the dough within these limits, obtaining thin sheets, equal:

Bake the first three sheets one at a time, carefully, because the sheet is ready very quickly, as soon as the edges take on a slight brown tint, then the fire is reduced to 150 degrees.

Prepare the mixture for finishing the last sheet (I was inspired by the Bienenstich Cake), boiling all the ingredients except the almond flakes. When it boils, add the almonds and set aside. Place the last sheet in the tray (I used a tray with not too high walls, 34/24 cm) and the almond-flake mixture is distributed, hot, over it. Place immediately in the oven (150 degrees).

Keep in the oven until it gets a golden tint:

Meanwhile, the ganache cream mixture will have cooled well, so mix until you get a consistent cream:

Beat the whipped cream for the almond grill cream, grind the caramelized almonds and mix with the whipped cream, melt the gelatin in a bain-marie, mix the cooled gelatin to room temperature with 2-3 tablespoons of the composition, then mix thoroughly. cream.

A third of the ganache is distributed on the first sheet:

Cover with a generous layer of grating cream:

Put the tray in the freezer for 5 minutes, then continue with the first three sheets on which the ganache and a third of the almond grill cream will be distributed.

Place the sheet over the last layer of cream with the mixture of almond flakes:

Refrigerate the cake for at least three hours before cutting (I left it overnight).

It's a very fine cake, the combination of chocolate ganache with milk and grilled almonds seemed very successful to me. The intermediate leaves are tender and the almond layer is pleasant and crunchy.

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