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Chocolate ganache cake

Chocolate ganache cake


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For the countertop, separate the eggs, mix the egg yolks with sugar, water, oil and beat with the mixer, beat the egg whites until foamy, over the beaten egg yolks add flour mixed with baking powder, cocoa and beaten egg whites. Bake in a tray lined with baking paper, until it passes the toothpick test.

After it has cooled, cut the top in half. It is ideal to make two thin countertops, because when cutting they do not come out straight and equal. I was pretty crazy. The tops are syruped with a syrup made of water, sugar, rum essence.

Cream prepare before the countertop, because it must stay in the refrigerator for at least 2 hours to beat well. I left it I think about 4 hours.

The broken chocolate, the pieces together with the ness are mixed with whipped cream and put on a steam bath, until the chocolate melts. Put in the fridge for at least 2 hours, then beat with a mixer until it becomes a frothy cream. over half of the countertop put the whole amount of cream, cover with the other countertop and put it in the fridge again.

In the meantime I prepared the icing. In a heat-resistant bowl I put 200 g of milk chocolate, broken into pieces. Put in the microwave for about 1 minute, during which time it melts. Remove, add 2 tablespoons of milk and mix well. The result is a creamy icing that spreads easily over the cake. And because I had a white chocolate that had been sitting in the fridge for some time, I melted it, put it in a bag that I cut the corner of and I started to draw random lines.


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


Ecler cake with chocolate ganache

1. Preheat the oven to 200C. Grease a pan with a little butter. Put a bowl in the freezer to cool.

2. Mix water, butter and salt in a medium saucepan and bring to a boil over medium heat. Reduce heat and add flour. Cook, stirring, until the mixture withdraws from the sides of the pan and forms a ball. Transfer the mixture to a bowl and add the eggs, one at a time, until fully incorporated. Spread the dough in the pan.

3. Bake the base in the preheated oven until it turns golden brown for 25-30 minutes. It cools completely.

4. Remove the bowl from the freezer and add two cups of sour cream. Beat until thickened, about 1 minute add powdered sugar and vanilla extract. Keep fighting until it hardens well. Keep the cream in the fridge while the pudding is being prepared.

5. Pour the pudding and milk mixture into a bowl and mix until it gets a creamy consistency. Incorporate whipped cream. Spread the filling over the cooled crust and leave in the fridge.

6. Put the chopped chocolate in a heat-resistant bowl. Put a cup of sour cream in a saucepan over high heat, until almost boiling. Pour hot cream over the chocolate and let it melt for 1 minute. Mix well. Allow the mixture to thicken for about 10 minutes. Pour the ganache over the filling, spreading to cover the entire surface. Put the tray in the fridge and cool for at least an hour before serving.


Ecler cake with chocolate ganache

1. Preheat the oven to 200C. Grease a pan with a little butter. Put a bowl in the freezer to cool.

2. Mix water, butter and salt in a medium saucepan and bring to a boil over medium heat. Reduce heat and add flour. Cook, stirring, until the mixture withdraws from the sides of the pan and forms a ball. Transfer the mixture to a bowl and add the eggs, one at a time, until fully incorporated. Spread the dough in the pan.

3. Bake the base in the preheated oven until it turns golden brown for 25-30 minutes. It cools completely.

4. Remove the bowl from the freezer and add two cups of sour cream. Beat until thickened, about 1 minute add powdered sugar and vanilla extract. Keep fighting until it hardens well. Keep the cream in the fridge while the pudding is being prepared.

5. Pour the pudding and milk mixture into a bowl and mix until it gets a creamy consistency. Incorporate whipped cream. Spread the filling over the cooled crust and leave in the fridge.

6. Put the chopped chocolate in a heat-resistant bowl. Put a cup of sour cream in a saucepan over high heat, until almost boiling. Pour hot cream over the chocolate and let it melt for 1 minute. Mix well. Allow the mixture to thicken for about 10 minutes. Pour the ganache over the filling, spreading to cover the entire surface. Put the tray in the fridge and cool for at least an hour before serving.


What ingredients do we use for the chocolate ganache cream recipe?

Equal amounts of chocolate and sour cream are generally used, but depending on the cocoa content of the chocolate, this is the correct proportion for the creams:

  • -with 40-50% cocoa - equal amount, ie 200 g whipped cream, 200 g chocolate
  • -chocolate with 60-70% cocoa, use for example 280 g whipped cream and 200 g chocolate
  • -chocolate with over 70% cocoa, 300-320 g of whipped cream and 200 g of chocolate are used.

To wrap the cakes, use chocolate with 70% cocoa, in an amount equal to whipped cream. Do not beat this ganache and wrap the cake. I will come back with detailed pictures when I make such a cake, it's a bit more difficult to make.

My recipes for cake and cake creams can be found here . I have recipes for simple or more elaborate creams, cheaper or more expensive: boiled milk cream (vanilla pudding), cream with mascarpone and ness, diplomat cream, butter cream and others.


Ganache or the perfect combination of chocolate and sour cream

Used in almost all chocolate dishes, being ideal for garnishing or filling various assortments of cakes, candies, tarts, cakes, etc., Ganache cream was born by mistake, like many other things we enjoy today.

Regarding the history of this mixture, the camps are divided: some claim that it belongs to the Evetians (around 1850 and was invented and used as a base for the famous truffles), others attribute it to the Parisians, more precisely the Siravdin Pastry, a famous place for pastry and chocolate.

On the other hand, a long time ago, in French, the word "ganache"It was actually an insult and referred to a clumsy, slow, thin person, and the name of the cream was born from the clumsiness of a confectioner's apprentice, who had accidentally escaped sour cream in a pan with melted chocolate. The master confectioner, upset by the waste caused by his disciple, apostrophized it "ganache", but still tasted the mixture, and was impressed. Then he decided that the new cream would be called ganache.

Due to the simplicity of its preparation, the cream soon became one of the most used creams by European confectioners.

Ganache is very versatile and can be used both to decorate cakes or toasts and as a filling for various desserts. To get that divine taste of the cream are needed just two ingredients (chocolate and sour cream) but which must be of good quality and used in certain proportions, depending on the desired consistency.

The taste and appearance of a successful ganache depend directly on the chocolate and cream used. Good chocolate means a high cocoa content (over 60%) and a lack of vegetable fats. The cream you use is for whipped cream, but with a high fat content (at least 30%).

There are several variants of Ganache cream given especially by the proportion of ingredients:


To prepare the top, whisk the egg whites with the salt and sugar. Add water, cocoa, beaten egg yolks and 12 tablespoons of flour. Mix all the ingredients with the mixer, then pour the composition into a 28x20cm tray lined with baking paper, and bake until it passes the toothpick test. Let the countertop cool, then cut it into smaller almond countertops with a round shape or a glass. We cut each circle in half.

Put the whipped cream together with the rum and butter the pieces on the fire, over low heat, stirring constantly, until the butter has melted and the mixture is hot. It doesn't have to boil! Add the broken chocolate pieces and mix until it melts. Let the cream cool for 10 minutes, then start mixing, at medium speed, for about 10 minutes, until it becomes fluffy.

Put the sugar together with the boiling water, over low heat, until the sugar has dissolved and the syrup starts to thicken. Add the rum essence and cover with a lid until cool.

Put the whipped cream together with the broken chocolate the pieces on low heat, until the chocolate melts. Let it cool a bit, then we can use it. The glaze is made only when the almonds are ready.

From the ganache cream we keep a little to make the chocolate roses.

We soak each circle / base in syrup, we don't leave it much, only a little on each side. We then place it on a tray, put a generous layer of cream.

We soak the circles / lid in the chocolate icing (cooled) and then place them carefully on top.

With the pos we make chocolate roses with the remaining cream.

We serve the almonds syruped with chocolate ganache cream together with our loved ones.


Ingredients Craita cake with chocolate and whipped cream by Simona Callas

For the chocolate cream

  • 100 g of dark chocolate with 40-50% cocoa
  • 1 tablespoon sugar
  • 200 g whipped cream, cold
  • 1 teaspoon vanilla extract (optional)
  • 500 g pastry fondant, white
  • 300 g whipped cream and sweetened
  • 75 g of dark chocolate


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


The chocolate and ganache cake is a delicious cream cake that can be served at any festive meal.

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. Hot pour it 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 cocoa and sift it on top. Mix with a spoon until the whole composition is well homogenized. Grease a pan with oil and cover 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. Stir continuously until the chocolate melts, being careful not to boil. When it has melted, set it aside and add the essence. Leave it to cool, then put the cream in the fridge for a few hours.

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.

Over the cake with chocolate and ganache, put whipped cream and grate the chocolate. Refrigerate for about 1-2 hours.


Mocha Cake With Chocolate Ganache And Rom- Rigo Jancsi

This recipe for Mocha Cake With Chocolate Ganache And Rom- Rigo Jancsi is inspired by the famous Hungarian cake recipe that many of you have probably heard of. The cake is named after a famous Hungarian violinist in the 19th century.

There are many variations of this cake and the ingredients, I think, have been adapted to the era that each generation has lived through.

The recipe I have seems to have come from the times when chocolate was in abundance. The result is a fine, elegant cake that looks great on any occasion.

The recipe consists of a cocoa top, with the smell of rum and coffee, over which is added a chocolate mousse, another layer of top and a glossy, fine glaze, made from the same mousse, to which a little more is added. chocolate.

I made this cake just on Saturday, before February 14th, and decorated it on top with stars and edible hearts from Wilton.

It is not difficult to do and as I know you, my beloved Romanians, you will not give up until you try this recipe. But let me tell you, it's a cake that will turn you into a chocolate addict!

Attention, if you are already addicted! You will not be able to stop! It goes perfectly with a cup of coffee, as a dessert on Sundays or at more important events and holidays.

The tray you need is about 23x23cm and about 5 cm high. It can also be made in a round shape, as a cake, if you want to cut it into triangular slices.

Store in the refrigerator, but my advice is to serve it at room temperature.

If you have pieces of it left, they can be frozen in plastic or aluminum foil and can be consumed later & hellipcand you feel like something chocolate.

I wish you success in cake and good luck!



Comments:

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  2. Damario

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