3 chocolate dessert to die for!

Name: 3 chocolate dessert to die for!
Uploaded: 2019-11-21T11:11:57Z
Duration: PT269.850S
Channel: Top Cookist ideas

published on 21 November, 2019 at 12:11

1) Chocolate squares

INGREDIENTS
4 eggs
150 gr sugar
1 cup of water
200 gr flour
2 tbsp cocoa
1 tbsp baking powder
300 ml cream
Milk as you need
200 gr chocolate
200 ml cream

METHOD

Whisk the eggs with the sugar, then add the water. Sift flour, cocoa, baking powder and add to the rest. Pour the mixture into a rectangular pan and bake at 356°F (180°) for 30 minutes.
Then whip the cream and spread it over, let it cool.
Melt the chocolate in the cream and pour over the cake, let it cool and serve this delight.

--------------------------------------------------------

2) Giant delice cake

INGREDIENTS
Biscuit:
• 5 eggs
• 80g flour
• 30g corn starch
• 150g sugar
• 40g cocoa powder
• 1 pcg vanilla sugar

Cream:
• 250g mascarpone
• 150g fat cream (30% and above)
• 90g powdered sugar
• 1 pcg vanilla sugar

Syrup:
• 200ml water
• 150g sugar
• 1 tsp vanilla

Glaze:
• 200g dark chocolate
• 300g hazelnut cream
• 50g vegetable oil

METHOD

Form size 15x28 cm. Height 5 cm.
Separate yolks and whites. Beat the yolks to a creamy white color.
Start whipping whites, add sugar, whisk until soft peaks. Add whipped egg yolks, beat until completely combined. Sift half the flour, corn starch, cocoa powder and vanilla sugar, mix with a spatula. Sift the remaining flour and this time mix with a whisk.
Grease the mold (approximately 28x20 cm.). Pour the dough. Bake for 25-30 min at 175C/340F. Let it cool.
In a saucepan, combine water, sugar, and vanilla extract. Bring to a boil over medium heat and boil for 3-4 minutes.
Add the powdered sugar and vanilla sugar to the cream, beat until slightly thick, add the mascarpone and beat until a smooth cream is dense.
Turn the biscuit over, cut off the top, cut into two parts.
Soak the first part of the biscuit with syrup. Put the cream, cover with the second part of the biscuit and press lightly to spread the cream.
Remove excess and fill voids. Soak the second biscuit with syrup. Put in the refrigerator for 2 hours.
Prepare the icing. Take hazelnut cream, add dark chocolate, melt in a water bath or in the microwave. Mix until smooth, add vegetable oil and mix again.
Cover the baking sheet with parchment, put 2-4 cups, place the cake on them, pour the icing, distribute it so that the sides are also covered, while the excess drains. Leave for a while, so that the glaze grabs a little. With the remaining glaze make a decorative pattern in the form of intersecting waves.
Cool at least 1 hour before serving.

--------------------------------------------------------

3) Chocolate cream cake

INGREDIENTS
Biscuit
3 egg white
1 pinch of salt
45 g sugar
80 g soft butter
45 g sugar
3 egg yolk
50 g soft flour
40 g starch
40 g cocoa
2 tsp baking powder
100 ml of milk
White cream
400 g whipped cream
4 tbs cream fix
250 g mascarpone
150 g low-fat cream cheese
50 g powdered sugar
4 tbs cream fix
4 tsp vanilla extract
Chocolate topping
60 g milk chocolate
40 g creme fraiche
20 g melted butter
Chocolate glaze
180 g milk chocolate
70 g butter

METHOD

Pingui cake is the perfect cake for birthdays and celebrations. Creamy and savory cake that will delight even the greatest gourmets.
Whisk together the egg whites with a pinch of salt, gradually adding the sugar in the granules. Leave the egg white cream on cooling while preparing the rest of the necessary ingredients for the biscuit. In a bowl, combine the softened butter with the sugar, then gradually add the egg yolks. Leave the cream aside and prepare the dry ingredients.
Combine the flour, starch, cocoa, baking powder and sifting with egg yolk cream, add the milk to the mixture and whisk it all together, then combine it with the egg whites, mixing with a spatula, not the mixer to make an airy biscuit mixture.
Pour the prepared biscuit mixture into an 18 cm mold lined with baking paper and bake for 30-35 minutes at 180 degrees Celsius or 356 Fahrenheit.
While the biscuit is baking, prepare the white cream for the Pingui cake.
The first step is to whip up the sweet cream with the cream fix. Then sit down mascarpone, low-fat cream cheese, powdered sugar, cream fix and vanilla extract. Gradually add the combined ingredients to the previously prepared cream and blend.
When the biscuit has cooled, remove the surface part, then cut the rest into two parts.
Prepare cake pan, place first biscuit, mold, then apply first cream.
Leave the cake to cool. Prepare chocolate topping. Pour over white cream with chocolate topping and return cake to cool for 15 minutes.
Then coat the cake with another piece of white cream and another piece of biscuit and refrigerate for 4 hours.
Prepare the glaze. Put the cake over a wide glass and drizzle with the chocolate icing. Leave in the fridge for another 15 minutes.
You can decorate the cake with triangles of Kinder Pingui chocolates.

--------------------------------------------------------

About us:
‘Cookist’ offers you everyday fresh, fun and easy recipes. You can find the best quick and easy to make recipes, simple meal planning ideas and cooking techniques.

Subscribe to Cookist: http://cooki.st/LaxZR

Have fun with us: http://cooki.st/U93B4

Try also this recipe: