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Dessert fluffy black cake

Dessert fluffy black cake

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Put the milk, butter or margarine, sugar and cocoa in a pan, bring to a boil, then put the mixture to cool.

Over the beaten egg whites, add the yolks one by one, the baking powder mixed with flour, rum essence, the above cooled composition and the chopped walnuts. Pour into a 20 x 30 cm tray lined with baking paper and bake in the oven for about 30 minutes, over medium heat.

Spread the icing over the baked cake (steamed chocolate with butter).

Serve cold.

Fluffy black recipe with nuts and chocolate

Fluffy pancakes with bananas and yogurt (no sugar). Negresa, a quick and cheap simple recipe. Ingredients: 300 g flour 200 g sugar 200 ml milk 6 eggs 200 g butter 60 g cocoa 1 baking powder rum Icing: 100 g chocolate. HomeChefRecipes Simple recipe BLACK fluffy & # 8211 Voice. Being decorated with coconut, he sent me. How do you make the fluffiest BLACKBIRD. Finally, I made it according to a recipe that I knew and a fluffy and extraordinarily tasty blackberry came out! Fluffy black preparation with walnuts and chocolate. Mix soft margarine (at room temperature) with sugar. A fluffy black woman with chocolate, with an intense chocolate taste, a black woman who remained imprinted on my retina.

Fluffy cake with walnut cream Franzi Schnittl. Pour the two jars of jam into a bowl and add the roasted and chopped walnuts. Marbled pandispan with cherries, the fluffiest cake.

Peanut black

Negresa peanut cake is a fluffy chocolate dessert. The recipe guarantees your success!

Preparation time:



Preparation instructions

Peanut black. Blackberry recipe. Black cake in pictures. Brownie.

In a bowl add: sugar, butter, peanut butter, milk and cocoa.

Mix lightly until you get a composition without cocoa lumps.

Put the pot on the fire and stir continuously until the first boil.

Remove from the heat, place the bowl on another bowl of cold water and stir for a few moments. Allow to cool completely.

Separately mix the egg whites with salt until you get a thick foam, mix the yolks for about 1 minute.

Over the cocoa composition add the egg whites and yolks then mix lightly.

Add flour mixed with baking powder and mix gently until incorporated.

Add the crushed peanuts and mix carefully.

The formed composition is poured into a tray (20 * 30) lined with baking paper, uniform with a spatula.

Cake Bake in the preheated oven at 180 C for 15 minutes.

Before removing the cake from the oven, prick it with a toothpick. Clean toothpick = Baked cake.

The cake, after baking, is left to cool completely. Glaze with melted chocolate and crushed peanuts.

Allow the chocolate to harden, then remove the edges and portion.

Black glazed with chocolate

The cake looks very good and I want to try it as soon as possible. However, I have only one question, if I understood correctly from the pictures, the meringue is made. I haven't made a homemade chocolate cake in a long time. Black walnut & # 8211 post, picture 1. And how could I feel its taste than. This black woman with chocolate is absolutely fantastic, a lot of chocolate. At the request of a culinary girl. It seemed tempting to me too, so I prepared and posted the recipe with pictures step by step. Cut the cake in the tray after cooling and serve sprinkled with powdered sugar. Post a picture of the recipe you cooked. Garnish the cake with coconut flakes. We cut the cake after it has cooled completely.

Crescent cake with walnut and cocoa & # 8211 very fluffy! The recipe is very good, it came out as in the pictures, only as my only one. Cakes & # 8211 cakes & # 8211 urban flavor cookies. Every housewife has some recipes for food and cakes.

Special fasting blackberry recipe with orange juice and cocoa icing, an extraordinarily tasty, fragrant and fluffy cake.

Turn on the oven at 180 C. Prepare a 24 x 30 cm tray with baking paper and then set it aside.

Melt the chocolate in the microwave (be careful not to burn it) and then let it cool a bit, it should not be above 45 degrees when it is mixed with the other ingredients.
Mix the butter until creamy. Add the chocolate, mixing with a wooden spoon and then the eggs little by little and the sugar. Add flour and nuts, mix well.

Put the composition in the prepared tray, level and put in the preheated oven at 180 C for 19-22 minutes.
Then let it cool for 20-30 minutes and then cut into 18 brownies. After sitting in the fridge for 30 minutes it is even better!
Keep for 2 days in the refrigerator in an airtight container or 1 month in the freezer.

When you bite into the fluffy blackberry with nuts, you will have the impression that there are many, many sheets of chocolate and the dried nuts complete its extra-chocolate taste.

Crescent cake with walnut and cocoa & # 8211 a very fluffy black woman

Crescent cake with walnut and cocoa & # 8211 a very fluffy black woman. How is the crescent cake made? How to cut crescent cakes? Fluffy cake with walnuts and cocoa, without baking powder. Walnut cake recipes. Blackberry recipes. Simple cake with cocoa and butter.

I think many of you remember the Crescent Cake as a child. It is a tender and fluffy cake, perfect for taking on trips, camps, in the school or work package.

The classic recipe for the Crescent Cake is a rich one: with butter, eggs, flavors (vanilla, lemon) and lots of walnuts. The crescent is not an ordinary sponge cake with oil (cake type) but a very fine and fragrant cake. The Hungarians call it Kossuth Kifli (Kossuth's horns) and this is how it is known in Transylvania. The dough for the classic Crescent Cake is made with equal parts of egg, sugar, butter and flour. Easy to remember! The original recipe you can find it here.

I thought of making the Crescent Cake with cocoa and it worked admirably! I replaced some of the flour in the recipe with cocoa powder and replaced the grated lemon peel with the orange peel. The result was a wow one! A tender cake similar to Romanian black woman. I say this to make a difference with the American black woman or brownie that is made with melted chocolate and is more sticky in the middle & # 8211 see here how it's done.

I'm glad I managed to make a fluffy blackberry that is not dry (it has a lot of butter!) And that grew without putting baking powder or baking soda. I don't like the harmful taste of these loosening agents and I prefer not to use them.

From the quantities below I obtained a 30 x 40 cm tray with the Crescent Cake with walnut and cocoa & # 8211 very fluffy black.

1. Preheat the oven to 190 degrees Celsius. Wallpaper a suitable shape for the oven (20cm) with baking paper and grease the top surface with a little oil or butter.

2. Melt the chocolate with the butter in a steam bath or over low heat until the mixture is shiny and liquid. Take the pot off the heat, add the sugar and mix with a wooden spoon until incorporated while the mixture cools slightly.

3. Beat the eggs lightly as for the omelet, then add them to the chocolate mixture. If you are afraid that the eggs will not "cut" the composition, add a little chocolate composition to the eggs for the first time, in order to increase their temperature.

4. Then add the flour, baking powder and vanilla extract and mix until smooth. Add the coarsely chopped walnuts and mix gently.

5. Pour the blackberry dough into the pan and bake for 30-35 minutes. After removing it from the oven, cut the cake into pieces and sprinkle cocoa powder on top.

Fluffy blackberry with nuts and chocolate is served after it has cooled a bit.


Fasting Fluffy Black Cake Recipe

 250-300 g flour
 50 g cocoa
 150 g sugar (powder)
 100 ml coconut oil (melted)
 300 ml of rice milk
 vanilla essence
 1 teaspoon baking soda
 For cocoa icing:
 2 tablespoons cocoa
 4 tablespoons sugar
 50 ml coconut oil (melted)
 3-4 tablespoons of rice milk

For today we have a fluffy Negresa fasting cake, an adaptation to the fasting Negresa that I usually make, when I want a simple and cheap homemade cake.

How to prepare the fluffy Negresa fasting cake:

Countertop for the fluffy Negresa cake:

In a bowl, mix the flour with the cocoa, the baking soda and a pinch of salt.

In a saucepan put the rice milk, sugar, coconut oil and vanilla essence. Put on low heat and heat gently, mixing well with a whisk. Pour into the bowl over the flour and mix well until smooth.

 rice milk can be replaced with any other kind of vegetable milk or mineral water

 Coconut oil can be replaced with any other oil without taste or smell

 use a quality cocoa, for an intense color and a good taste

 flavored to taste, with your favorite flavor

Pour the composition into a tray (20/30 cm) lined with baking paper and put in the oven over medium heat (160 degrees, electric oven with ventilation), until the surface of the cake becomes firm to the touch. Let it cool in the pan, then put it to cool on a grill, along with the baking paper.

Put the cocoa and sugar in a saucepan and mix well. Then pour the rice milk and coconut oil. Put on low heat and simmer until the sugar melts.

 put more or less rice milk, depending on the desired consistency

When the icing is warm, pour it over the counter, then let it cool very well. It is portioned as desired.

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.

The butter must be at room temperature, beat with the sugar until it becomes a cream, add the chocolate over it, which has been melted in the microwave (be careful not to chew here, a few seconds are enough). Then add the eggs one by one. , liquid cream and milk. At the end put flour mixed with baking powder, mix well.
Pour everything into a 25/30 cm tray lined with baking paper and bake for 30-40 minutes on medium heat. The toothpick test is done. It is then allowed to cool.

Glaze: Melt the chocolate with the butter and whip the cream in the microwave, then pour over the cooled cake.

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