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Chocolate cake with nuts

Chocolate cake with nuts

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Rub the yolks well with the sugar until they double in volume and turn white. Add melted butter, at room temperature, mix, then put the rest of the chocolate, chopped walnuts and cocoa.

Beat the egg whites hard with a pinch of salt and add them to the yolk composition.

Pour the composition into a tray lined with baking paper and bake for 40 minutes at 180 degrees. Take out the cake, let it cool, then turn off the powdered sugar and portion it.


Blackberry with chocolate and nuts is one of the best and tastiest cakes, perfect for holiday meals but also for any time of the day when you feel like something delicious.

My cake will make you think of childhood.

Blackberry recipes are probably the most beloved cakes by chocolate lovers. They are very easy and fast and finish immediately.

When quality ingredients meet in a cake, which may seem trivial, the result far exceeds expectations and makes you want another piece, then another and you realize that the blackness is over too quickly. Homemade chocolate cakes they are the best and are made very easily and quickly.

For blackberry recipe with chocolate and nuts I used Poiana Amaruie Chocolate with Hazelnuts. I recently discovered this assortment of chocolate and fell in love with it.

It is not the first recipe in which I use Poiana Amaruie Chocolate. Last year I prepared a delicious one biscuit cake with chocolate and nuts & # 8211 recipe also has video presentation. On the blog you will find other recipes in which to use dark chocolate, even if at that time I did not indicate the product used: uncooked chocolate tart, zebra cheesecake with chocolate, cake with red wine and chocolate.

My recipe for black with chocolate and nuts is fluffy, airy, but at the same time has a slightly moist texture, with a delicious and tender composition. I am convinced that this recipe will quickly go to the top of your preferences.

I'm glad that I managed to make a video with this simple recipe, so that it will be easier for you to follow the preparation steps.

If you want to see how to make fluffy blackberry with chocolate and nuts I invite you to follow the recipe below, presented step by step, in pictures.

This year, The glade helps you to give the holidays the taste of childhood!

Those who want to create sweet memories with their loved ones and join the campaign can be rewarded with prizes that can help them in the kitchen in 2020.

You can win weekly one of the 25 Kitchen Shop vouchers worth 50 RON or the grand prize a Kitchen Shop voucher of 5000 RON!

  1. To win one of the 100 Kitchen Shop vouchers you must go to the campaign website, discover the video recipes and answer the quiz, then fill in the data on the form and find out instantly if you are the winner.
  1. To enter the race for the grand prize & # 8211 a 5000 lei voucher from Kitchen Shop & # 8211 you have to buy a Poiana chocolate, then register the receipt on the site (and keep it for validation)

Chocolate Poiana Amaruie comes in 4 assortments, which includes Amaruie 65%, Amaruie simple, Poiana Amaruie Caramel and Poiana Amaruie cu Alune.

Discover on recipes with each of them.

Now I leave the list of ingredients and how to prepare for blackberry with chocolate and nuts.


180 g Poiana Amaruie chocolate with hazelnuts

1 teaspoon free of rum

30 g black cocoa powder

1 teaspoon grated cinnamon

For decoration:

90 g Poiana Amaruie chocolate with hazelnuts

The secret of my fluffy blackberry with chocolate and nuts lies in the good ingredients. I prepared them and left them at room temperature for 20-30 minutes.

I then put 90 g of Poiana Amaruie chocolate with Hazelnuts with melted butter, in a bain-marie.

During this time I mixed the eggs with a pinch of salt, then I put the powdered sugar and continued to mix until the composition became creamy and doubled in volume.

I poured the milk and mixed a little. In another bowl I put flour, starch, black cocoa powder, cinnamon powder and baking powder, previously sifted. I mixed them well until the composition was homogenous.

I also had time to chop 90 g of Poiana Amaruie chocolate with hazelnuts in strips (cubes) of the right size.

I poured the melted chocolate and then let it cool for 3-4 minutes over the egg composition, I mixed quickly, then I incorporated the solid ingredients.

I put the chopped chocolate, the large chopped walnuts, I mixed it with a spatula, then I poured the dough into a 20 * 30 cm shape.

I baked the blackberry with chocolate and nuts for 25-30 minutes in the preheated oven at 180 ° C or until it passes the toothpick test. 5 minutes before taking it out of the oven, I put 90 g of Poiana Amaruie chocolate with hazelnuts and melted it in a bain-marie. I poured melted chocolate over the blackberry and sprinkled a few nuts to make the decoration simple. He really doesn't need complicated sets. The texture of this blackberry with chocolate and nuts steals your eyes and the taste will seduce you.

Aren't you going to try it too?

I invite you to watch the recipe in video format to convince yourself how easy it is to prepare. If you subscribe to my YouTube channel you have my thanks in advance.

Cake recipe with bananas, nuts and chocolate

230 grams of banana pulp (2 large bananas)
100 grams of butter
100 grams of powdered sugar
2 eggs
150 grams of 20% fat cream
80 grams of coarsely chopped walnuts
300 grams of white wheat flour type 000
a tablespoon of baking powder
a quarter teaspoon of baking soda
a drop of salt

4 tablespoons sugar
4 tablespoons water
2 tablespoons cocoa
50 grams of butter

  • Preparation for the cake recipe with bananas, nuts and chocolate
  1. Turn the oven to 180 degrees and prepare a 35/25 tray in which we put baking paper.
  2. Rub the butter with the sugar until it melts and becomes a cream.
  3. Beat the eggs well and add them to the cream. Mix and incorporate.
  4. Peel the bananas and pass them with a fork to turn them into a puree as fine as possible.
  5. Add sour cream, banana pulp and chopped walnuts. Homogenize the composition.
  6. Mix flour with salt, baking powder and baking soda.
  7. Add flour over the composition of bananas, butter, sugar and eggs and mix well until you get a cake-like dough.
  8. Pour the dough into the pan and then put it in the hot oven where we will let the cake bake for 20 minutes or until it passes the toothpick test.
  9. Remove the tray from the oven and leave it to cool for a few minutes, then take the cake out of the tray and put it to cool on a grill.
  10. After it has cooled, we can put the chocolate icing on it, which we make like this: we put water and sugar in a saucepan and boil them. After two or three boils, add the diced butter and cocoa. Incorporate and let it boil for about 5 minutes, until it thickens, then let it cool for a few seconds and then pour it over the cake and even it with a knife and sprinkle two or three tablespoons of ground walnuts.
  11. After the icing has hardened, cut the cake into shapes of the desired size and serve it with gusto :)

Have a good appetite!

Banana and chocolate muffins (click here for recipe)

Book muesli with bananas and peanut butter (click here for recipe)

Chocolate and nut cake

Chocolate flakes and nuts are mixed in a bowl.

Melt the chocolate with the bain-marie butter, rub the eggs well with the sugar and then pour over the cooled chocolate mixture. Mix and add flour. Mix well and then pour into a baking tray with removable walls.

Sprinkle the mixture of nuts and chocolate flakes over the dough and bake for about 25 minutes.

Allow to cool in the baking tray. Unwrap the walls of the baking tin and cut out shapes with a glass of cooled dough. They are brought to the table with ice cream and whole nuts.

Ingredients Delicious cake with chocolate coffee nuts by Simona Callas

  • 4 egg whites at room temperature
  • ½ teaspoon lemon juice
  • 50 g caster sugar
  • 250 g almond flour
  • 250 g powdered sugar
  • 80 g wheat flour
  • 4 whole eggs
  • 50 g melted butter at room temperature
  • 100 g dark chocolate (40-45% cocoa), chopped
  • 1 tablespoon sugar
  • 200 g liquid cream

  • 150 ml whole milk
  • 100 g caster sugar
  • 4 egg yolks
  • 1-2 tablespoons instant coffee (ness)
  • 150 g butter at room temperature

Entrement cake with chocolate mousse and strawberry mousse

If it comes to cakes, you already know that I prefer them in a slightly complicated way and that are prepared. They raised this tart with strawberries and chocolate to another level of finesse! I did not like in the original recipe the fact that the fruits were left as is.

Chocolate cake with strawberries, recipe with chocolate cream and fruit. One of the best strawberry chocolate cakes was the star of the day. A homemade cake with cocoa and cream with mascarpone and chocolate.

Chocolate and strawberry cake.

Preparation for chocolate and walnut cake

Bake for 20-25 minutes on medium heat.
Cream : put on the cream the whipped cream, the powdered sugar, the broken chocolate and mix until the chocolate melts. Then let it cool for about two hours, two and then mix until you get a consistent cream. mix the rest with ground walnuts and rum essence.
I prepared the cream first and left it cold then I made the top, so it has enough cooling time.

When the top is cold, cut it in half, distribute the cream evenly on the first top and cover with the second.

Portion as desired, garnish with cream set aside and after it has been a little cold we can serve. Delicious, good appetite!

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Crispy cake with nuts and coffee cream

Here's what I thought for this Easter year: I will put in the coming days and throughout Holy Week many recipes for cakes and sweets for Easter, to change the traditional cake and classic cakes. Also, you will have more appetizers and new side dishes to choose from. In terms of appetizers, we have already started with spinach roll with leurda and cheese and salad with leurda and sana sauce.

The series of cakes has already started with the Danube Waves cake, the Coconut Cubes, the Kugler Cake and the Chocolate Wrapped Cake, which I told you it looks very much like a panettone in taste and appearance, so it's more than perfect for Easter.

Today's recipe is inspired by, where I also told you that there are many, fine and new recipes for sweets of all kinds, so it is a perfect source of inspiration for the Easter Holidays but also for Sunday sweets or for special occasions. Why did this cake catch my eye? Because it is a unique combination between wafer sheets, the top made of almond composition and cream flavored with coffee and cappuccino.

& # 8211 a large wafer sheet (commercially available wafer packs)
& # 8211 4 oua mari
& # 8211 250g brown sugar
& # 8211 200g walnut kernels
& # 8211 3 tablespoons breadcrumbs
& # 8211 1 cube margarine Rama Maestro (a cube has 250g margarine must be soft)
& # 8211 150g old powder
& # 8211 100g vanilla powdered sugar
& # 8211 2 yolks
& # 8211 3 tablespoons black coffee
& # 8211 a sachet of cappuccino (I used it with hazelnut flavor, but you can also use a teaspoon of ness or inka)
& # 8211 A good handful of chopped walnuts for decoration

First and foremost, heat the oven to 160 degrees and line a 35 & # 21545 cm tray with baking paper. Then separate the eggs and beat the egg whites until stiff, along with a pinch of salt. Then add the brown sugar and continue to froth for another 5 minutes, until the sugar is almost melted. Then add the yolks (the 4), one by one, mixing well after each one. Meanwhile, grind the walnuts using a special nut shredder or food processor.

After incorporating the yolks, put the ground walnut kernel and breadcrumbs and mix them with a spatula, by folding movements, from bottom to top, so that the air does not come out of the egg white foam. In the tray prepared at the beginning we put the wafer sheet (it is very easy to cut with a kitchen scissors to fit perfectly the size of the tray). Pour the egg white composition over the wafer sheet and level it with a spatula. Put the tray in the oven, on the grill in the middle and bake the cake for 20-25 minutes or until it is nicely browned. Let the countertop cool until the cream is ready.

For the cream, mix the Rama margarine, which must be soft, with the powdered sugar and the vanilla powdered sugar, until the sugar is melted. Then add the two yolks, coffee, cappuccino and mix until you get a homogeneous cream. Then spread the cream over the counter, using a slightly damp spatula. Sprinkle the chopped walnut kernel over the cream and lightly browned in a non-stick pan, without added fat.

Then put the cake in the cold overnight or 30 minutes in the freezer. I assure you that it is a spectacular cake both in taste and texture. I now show you the pictures with the final result (well, and the picture with a super nice out that Luca loves), because I know you don't have the patience anymore, but please do not forget read the tips at the end of the recipe.

Now, for everything to go smoothly and for the guests to be impressed to tears and for you to be satisfied with the excellent dessert you have committed, I have to give you a few more tips:

Keep the cake in the freezer and take it out only 20 minutes before serving, it will taste excellent, crispy ice cream with nuts and coffee.

& # 8211 if you can't find wafer sheets large enough to cover the entire baking tray, you can bake the cake in a smaller tray, as long as the wafer sheet. You only need to increase the baking time by 5-10 minutes, because the layer of almonds will be thicker and therefore will need more time for baking.

& # 8211 you can replace walnuts with almonds, cream coffee with a little almond essence and walnuts from the decoration with almond flakes, which we also brown a little before. This means that it is very simple to transform the cake and give it a different taste

& # 8211 with the leftover wafer sheets (because there are more in the package and we only use one) you can make Raffaello Candies, which are composed of ground wafer sheets.

I hope you liked the recipe and that your tips were useful. Thank you for the idea of ​​presenting this recipe to the fairies from Prajituria. Good luck, my dears!


Step 1

Coconut and chocolate cake

For the top: beat the egg whites with the salt and the core from the vanilla pod, until we have a foam. Add the sugar gradually, spoon by spoon. Beat until we have a shiny meringue. Add coconut and flour, incorporate them with a spatula, with movements from top to bottom, so as not to remove the air from the composition. Heat the oven to 180 & degC, line a 25 * 35 cm tray with baking paper. Bake 2 sheets. Bake each sheet for 15-18 minutes or until it is nicely browned and pass the toothpick test.

For the cream: beat the yolks with the sugar and vanilla until we have a cream like ointment. Put the bowl on the fire, over another bowl with water, so that we boil the cream on the steam. Add the milk in a thin thread, mixing with the whisk. Boil over low heat until we have a thick cream, like a pudding. Let it cool very well, putting a food foil on top, so that it touches the cream and it does not make a crust. Separately, rub the butter foam. Put spoon with spoon cold cream and mix. We give the resulting cream cold for at least an hour before use.

To assemble the dream cake, we use the same tray in which we baked the top. Wash the tray very well and cover it with cling film, then put the first countertop with coconut. Then a layer of vanilla cream, half the amount of cream prepared. Over the cream we put a layer of biscuits soaked in cappuccino. Put the chocolate layer on top of the biscuits: melt 200g of chocolate and oil, until the chocolate is melted and we have a shiny icing. Pour it over the layer of biscuits and let the cake cool, to harden completely. Over the chocolate layer follow the rest of the vanilla cream and then the second top with coconut.

The cake should now stay in the refrigerator for at least 3-4 hours, preferably overnight. You can powder it with sugar or you can make a chocolate icing like the one inside that you can spread over the cake. For a contrasting taste, you could even melt the white chocolate for the icing. Good appetite!

Useful tips for cake success:

- You can bake a single top with coconut, which you can then cut in two or bake 2 individual sheets, so they come out fluffier and thicker.

- For the cream it is very important to use a quality butter, of at least 80% fat.

- For the icing and the middle layer of chocolate, you can use milk chocolate or bitter chocolate.

- For the layer of biscuits you can use cappuccino, but also coffee slightly sweetened and mixed with rum essence.

- The cake must be kept cool overnight. When cutting the cake, it is good to use a knife passed through hot water.