1.

Rich cake

Simply this cake has no name, and it is not chocolate, it is not with nuts, hazelnuts…. The cake is absolutely fantastic, it has more layers, more different crusts, vanilla and chocolate fillings, chocolate topping…. I really don't know how to "find" it name, so it became rich because it is, in taste and fullness, a little more demanding, but it is very worth the effort. I photographed it whole and barely one piece (which was miserably bent and torn). I have to put it, what am I going to do, to see the cross section

Bark I:

5 eggs

250 g of sugar

250 g of flour

100 ml of milk

100 ml of oil

2 tablespoons cocoa

1 baking powder

Whisk the egg whites with the sugar and add the egg yolks while beating, and also in the milk and oil. Finally, add flour, cocoa and baking powder and combine everything. Shake in a lined baking tray 30 x 20 cm or so and place in a preheated oven at 180 degrees to bake for about 25 to 30 minutes. Test with a toothpick, so you will see best if it is baked. Cut the cooled crust horizontally into 3 parts, for the cake we need 2 crusts and from the third, by adding Eurocream, we make balls that we chocolate and leave for decoration.

Bark II:

4 egg whites

4 tablespoons sugar

1 tablespoon flour

3 tablespoons ground hazelnuts (can also be walnuts)

1/2 baking powder

Preheat the oven to 200 degrees and beat the egg whites with the sugar, then add the hazelnuts, flour and baking powder and combine everything. Bake between 10 and 15 minutes. This is how 2 crusts are made. I baked one in a large oven tray and cut it into 2 parts. Cool and coat with chocolate sauce. Melt 150 g of chocolate with 3 tablespoons of oil and 3 tablespoons of milk and leave to set.

Bark III:

3 egg whites

3 tablespoons sugar

3 tablespoons flour

1/2 baking powder

Preheat the oven to 200 degrees, then whisk the egg whites with the sugar and mix in the flour and baking powder. Bake between 10 and 15 minutes. Cool.

File:

1 liter of milk

10 tablespoons sugar

10 tablespoons density

11 yolks

Whisk the egg yolks with the sugar and density, add a little milk and whisk. Bring the rest of the milk to a boil, then boil and stir until it thickens.

Remove from the heat, divide into two parts and add 200 g of chocolate in one, and 2 vanilla sugar in the other.

Combine and cover with foil and leave to cool.

Beat 100 g of margarine to make it frothy, and when the fillings are lukewarm, add half to one filling and half to the other and stir.

Beat in 250 ml of sweet sour cream and add half to one and half to the other filling.

Stacking:

Dark crust, sprinkle with milk, white cream, hazelnut peel with topping, dark filling, white egg white crust, white cream, other hazelnut peel, chocolate cream and top dark crust with cocoa which we spray with a little milk. There is a little filling left with which the whole cake is smeared on the sides.

Decoration as desired. The decoration of this cake is chocolate ganache. 200 g of chocolate and 250 ml of sweet sour cream. Heat the sweet sour cream to make it hot, then add the crushed chocolate and mix until you get a chocolate glaze. Spoon the icing on the edges of the cake a little and lower it to drip sideways. Pour the rest over the crust and flatten. Then, if you wish, you can stick in what kind of chocolates, rollers and similar kerefeks you like.

Pleasant!

2.

Black cake

One strong chocolate cake for all chocolate lovers. It bothered me if the coffee was felt when it was added to the crust mass when the crust was roasted, but no, not at all, so no worries, and I never made the filling this way, I usually melted the chocolate in sweet cream and then mixed it. Eggs here give a special taste and fullness.

Ingredients for the bark:

3 whole eggs

200 g of white sugar

100 g of yellow sugar

200 ml of yogurt

100 ml of oil

300 g of flour

90 g of cocoa

1 baking powder (10 gr)

1 teaspoon baking soda

pinch of salt

200 ml of coffee

Cream:

400 ml of sweet sour cream

200 g of dark chocolate

200 g of milk chocolate

2 whole eggs

Black cake - Preparation:

First, make coffee and while it cools down, stir the crust, and between brewing the coffee and stirring the crust, turn on the oven at 200 degrees to heat it.

For the crust, mix flour, cocoa baking powder, baking soda and salt.

Whisk the eggs with the sugar to lighten and to dissolve almost all the sugar.

Add oil and yogurt and whisk again.

Then add the mixture of dry ingredients and combine everything.

Finally add the coffee and stir again.

Line a baking tray with 26 cm of baking paper so that the paper "climbs" along the edges of the mold and shakes out the mass.

The mass is a bit thinner so we pick up the paper.

Put to bake and reduce the temperature to 170 degrees.

Bake for about 50 minutes.

If you are not sure to test with a toothpick, if it comes out dry it is over.

Cool the biscuit.

While the crust is baking, make the cream.

Add the broken chocolate (both types) to the sweet apvlaka, then heat and mix.

We must not boil, do everything over medium heat.

After everything melted and combined, the mass was obtained as a glaze, add the egg yolk (yes, hot) and mix quickly to combine.

Remove from the heat and whisk the egg whites separately, then add it to the chocolate filling and mix briefly with a mixer, just enough to combine.

Mass is rare and so it should be.

Leave to cool to room temperature and put in the fridge for an hour or two.

Cut the crust horizontally into 3 equal parts. They are carefully soft.

Remove the filling and whisk briefly with a mixer, not too much so as not to loosen.

Fill each crust.

You can spray the upper crust with a little milk because it is a bit harder, because of the crust that has caught, or you can cut off the crust, the middle and lower one is not needed.

Decoration as desired, but before decorating, keep in the refrigerator to make the chocolate firm.

Pleasant.

3.

Chocolate icy wind

A variant of the icy wind cake, but with chocolate. As we have the fruit version, so now we have it for chocolate lovers and chocolate lovers.

Ingredients for one crust, dry two or dry one in a large oven tray and cut:

5 egg whites

6 tablespoons sugar

1 tablespoon vinegar

File:

10 egg yolks

800 ml of milk

5 tablespoons crystal sugar

6 tablespoons density

250 g of margarine

200 g of chocolate

100 g powdered sugar (or to taste)

250 ml sweet sour cream or 2 bags of whipped cream

4.

Chocolate Queen Cake

Ingredients for 2 crusts:

2 eggs

250 ml of yogurt

250 g of flour

300 g of sugar

80 g of cocoa

1 baking powder (10 gr)

1 vanilla sugar (10 gr)

130 ml of oil

130 ml of black coffee

pinch of salt

File I:

250 ml of sweet sour cream

200 g of dark chocolate

Phil II:

250 ml of sweet sour cream

200 g of white chocolate

Phil III:

300 ml sweet sour cream

200 g of milk chocolate

Glaze:

200 ml sweet sour cream

100 - 150 g of dark chocolate, maybe milk

Preparation:

Turn the oven to 175 degrees.

Beat eggs with sugar and vanilla sugar.

Add yogurt and oil and whisk again.

Then add flour, salt, cocoa and baking powder.

Finally, pour in the coffee and stir everything.

Line a 28 or 30 cm round baking tray with baking paper and shake out half of the mixture.

Bake between 20 and 30 minutes depending on the oven. Test with a toothpick, but also make sure that the crust is not overcooked.

Repeat the procedure.

The process of making all three fillets is the same.

Heat the sweet sour cream to boiling point, then add the crushed chocolate and mix until completely combined and it looks like icing.

Leave to cool and mix.

Or a simpler way is where you heat the sweet sour cream for all three fillings at once, and break the chocolate into two other bowls. In one white, in the other milky and dark, leave aside.

When the sweet sour cream is heated, pour it into both bowls of chocolate, and add dark chocolate to the rest.

It's not scary if there is a little more sweet apvlaka somewhere. I had a milk filling code.

At first, everything is rare, but it shrinks with cooling.

Then put it in the fridge for an hour or two and then take it out and mix it.

If it happens that even after cooling, some did not shrink, and it is possible that it happened to the lukewarm chocolate, then add melted chocolate to the filling and cool again or whisk 100 ml of sweet sour cream to make it very firm, then add the chocolate filling and all together. umutite.

You shouldn't, but just in case you happen to have a solution.

Cool the baked crusts.

It is best to stack the cake in the tin in which you baked the crust.

Place the bag or foil on the first crust and then the two fillings of your choice, the second crust and the remaining filling.

Make the glaze in the same way as the fillings, heat the sweet sour cream, add the chocolate and mix.

Allow to cool and pour over the top filling.

Leave everything together in the fridge and when everything is firm, take out the cake together with the bag or foil and then slowly take off the sides and lift the cake a little and pull out the bag. I did that, and the cake can be placed on the tray right away. I practice this type of agreement because then everything will be even for me everywhere.

Decorate around as desired.

Pleasant.

5.

Milk chocolate cake

If you are baking crusts, baking tray dimensions 30 x 20 cm, ingredients:

8 eggs

8 tablespoons sugar

3 tablespoons oil

3 tablespoons water

8 tablespoons flour

2 full or 3 tablespoons cocoa

1 baking powder

Topping:

250 ml of sweet sour cream

100 ml of milk

200 g of milk chocolate

File:

1.2 liters of milk

7 full tablespoons of density

7 tablespoons sugar

200 g of milk chocolate

250 g of margarine

150 g of powdered sugar

Milk chocolate cake - preparation:

If you use ready-made crusts, first make the filling, then the topping.

If you are baking crusts, then you are baking crusts first, filling and then dressing.

Beat the egg whites until frothy, then add the sugar while beating until you get a strong and shiny foam.

Then add water and continue to stir.

Gradually add the egg yolk and oil.

Finally, add flour, cocoa and baking powder and combine with a food processor or wire.

Pour the whole mass into a lined baking tray and place in a preheated oven at 200 degrees to bake.

When put to bake reduce to 180.

Bake for about 25 minutes. Test with a toothpick.

Cut the baked and cooled biscuit into three equal parts horizontally.

Mix 200 ml of milk, thickener and sugar and bring the rest of the milk to a boil.

Boil and stir until it thickens, then remove from the heat, add the broken chocolate, stir to melt, then put the foil and leave to cool.

Whisk the room temperature margarine with the powdered sugar and add half of the cooled filling, whisk and add the rest and whisk again.

For the topping, heat the sweet sour cream and milk. When it boils, remove from the heat and add the broken milk chocolate. Stir until completely combined and it looks like a glaze.

Allow to cool. This topping will cool down quickly because there is not much of it.

You can stir occasionally.

For stacking the cake, it is best if you have a pan of dimensions such as crust or similar, because then you can put foil or a bag in it and easily stack the cake because it is quite soft and creamy.

If you put in the pan, put the first crust and pour richly with a third of the topping, wait for it to absorb, then put half of the filling, the second crust, pour and wait for it to absorb, the rest of the filling and then you should pour the third crust sideways and turn it upside down on the filling.

Pack nicely and put in the fridge overnight.

If you agree on the tray, you can be a little more careful and patient because the filling is creamy and the crust is airy.

When you lubricate the filling, do not apply it to the edges, but leave it about 1 cm ungreased if it starts to move when you cover it with crust, so it will not leak but go right to the edges.

Your milk chocolate cake is ready, all that is left is the decoration of your choice.

Pleasant.

7.

Snickers cake the other way

Ingredients for the peel - 3 times per:

4 egg whites

4 tablespoons sugar

6 tablespoons ground roasted peanuts

1 tablespoon flour

5 g baking powder

File I:

12 yolks

12 tablespoons sugar

1 tablespoon flour

200 ml of milk

200 g of margarine

3 chocolate sneakers

100 g of chocolate

100 g of powdered sugar

100 g of ground peanuts

Phil II:

200 g of sugar

200 ml sweet sour cream

More: 3 tablespoons of Eurocream to coat one crust (may or may not)

Preparation:

Turn the oven to 200 degrees.

Beat the egg whites with the sugar until it is a firm foam, then add the peanuts, flour and baking powder.

Combine everything and shake into a lined baking sheet.

Put to bake and reduce the temperature to 180 degrees.

Bake between 15 and 20 minutes.

Repeat the procedure 2 more times.

While the crusts are baking, make a sugar filling.

Melt the sugar to caramelize completely over low heat, so that it does not darken.

Drizzle with sweet sour cream and mix.

When you add the sour cream, the sugar will harden, so let it melt slowly over a low heat, stirring, until the sugar dissolves.

When the crusts are baked, make an egg yolk filling.

Add sugar, flour and milk to the yolks and put on steam to cook.

Cook for 15 minutes, then add chocolate, stir to melt and remove from heat.

Cool, then beat the margarine with powdered sugar and add the cooled filling and whisk everything.

Finally, chop the chocolates and add them together with the ground peanuts to the filling and mix.

Sprinkle each crust with a little milk.

Arrange the caramel filling on two covers, stretch it everywhere, since you don't get a lot of that filling, but there is no need because it is strong.

Apply a third of the filling over it.

Bark I - half of the filling II, one third of the filling I, crust, half of the filling II, one third of the filling I, coating the Eurocream on the third crust, turn it upside down, over the filling and spread the rest of the filling over the crust.

Decoration as desired.

Pleasant.

8.

Marquise cake

Components:

3 packs of biscuits or 300 gr

9 eggs

200 g of powdered sugar

100 g of crystal sugar

250 g of margarine

250 g of chocolate

biscuit dipping milk, about 200 ml

I whipped 400 ml of sweet sour cream on top and added 2 tablespoons of nutella in half

Preparation:

Beat the egg yolks with 100 g of crystal sugar and put on steam to cook.

Cook for 12 minutes from the moment the water boils under the sherpa.

After 12 minutes, add the broken chocolate and stir to melt, then remove from the heat to cool.

Beat room temperature margarine with 100 g of powdered sugar.

Add the cooled cream with chocolate to the margarine and whisk everything.

Finally, beat the egg whites with 100 g of powdered sugar into a strong and shiny foam.

Slowly add the egg whites to the previously whipped cream.

Add half, whisk at the slowest speed of the mixer, then add the other half and whisk again.

Do not stir for too long.

Arrange the biscuits upright in a round mold.

Dip the sugar-free side into the milk and place that side on the outside of the mold.

When you lay around, dip the biscuits and place on the bottom.

Shake the whole cream mixture and flatten.

Leave the cake in the freezer for 2 hours. Remove, place on a tray and remove the hoop.

The cake looks great without the ribbon that I tied around it just for decoration.

Whip the sweet sour cream and spread half over the filling, and add nutella, eurocream or nesquik to the rest and spread with a syringe.

Serve after a few hours to soften the biscuits.

Pleasant

10.

Cake with chocolate and hazelnuts

For 3 crusts:

6 large eggs, or 7 smaller ones

6 tablespoons sugar

6 tablespoons flour

50 g of chocolate

100 g of margarine

2 tablespoons cocoa

10 g baking powder

Chocolate filling:

300 ml sweet sour cream

200 g of dark chocolate

100 g of milk chocolate

Hazelnut fil:

600 ml of milk

2 hazelnut-flavored puddings (80 gr)

2 tablespoons sugar

150 g of margarine

100 g of powdered sugar

200 g of roasted ground hazelnuts

Preparation:

Turn the oven to 180 degrees.

First, drink the chocolate with margarine and leave to cool.

Separate the egg yolks from the egg whites, then add sugar to the egg yolks and beat.

Then add melted margarine and chocolate, flour, cocoa and baking powder.

Unite everything.

Separately beat the egg whites and add half of the previously whipped mixture, mix with a food processor or wire, then add the rest.

Put baking paper in the mold, then shake out the whole crust mass and bake for about 30 minutes, depending on the oven.

Leave the baked biscuit to cool.

While the crusts are baking, make a pvo chocolate filling.

Put sweet sour cream to heat to the boiling point, then remove and add the broken chocolate.

Stir until everything is combined and leave to cool.

When lukewarm put in the fridge.

For the second filling, mix the poding and sugar with 100 ml of cold milk and put the rest on the fire to boil.

When it boils, boil it and stir until it thickens, then remove it to cool completely, previously placing a transparent foil so that the crust does not get caught.

Beat the room temperature margarine with the powdered sugar, add the cooled pudding and mix everything together.

Then add the ground hazelnuts and combine everything.

Take the filling out of the fridge and mix it.

Cut the biscuit horizontally into three parts to get three thin crusts.

Sprinkle a little milk on each crust before applying the filling.

The crust, the second cream, the first cream, the crust, the second cream, the first cream, the third crust and around the filling that you have left, can also be moved.

Coat the whole cake and decorate.

Pleasant!