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Walnut and chocolate cake

Walnut and chocolate cake

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Eggs should be at room temperature. Rub the yolks well with the sugar and vanilla sugar until they turn white. Whisk the egg whites with a pinch of salt. We mix the yolks with sour cream and walnuts. Add the egg whites over the yolks, stirring from the bottom up. We mix the flour with the baking powder. Over the egg composition, pour the flour lightly. We continue to mix from the bottom up. The dough should have a dough-like consistency.

Grease the pan with butter and pour the composition. Put chocolate balls on top and put in the oven, preheated, over medium heat. When almost ready, we put a few more chocolate balls and put them on the fire again. Make the test with toothpicks and then take them out of the oven.

Allow to cool and then cut.

Good appetite!

Walnut and Chocolate Cake

Recipe of walnut and chocolate cake is a recipe from Greek cuisine (in Greek it is called karidopita). This cake is prepared especially during the winter holidays or on certain holidays, as well as the recipe for almond cookies (kourabiedes). In the islands of the Ionian Sea, this walnut cake symbolizes happiness and abundance and is given to relatives and friends on Christmas and New Year.

This one cake is a perfect combination of walnut, cinnamon and citrus flavors. It is syruped with a syrup with the aroma of cinnamon, lemon or orange. Try it and you will be impressed by the unique texture and rich aroma of this cake! It is perfect with an espresso coffee or a tea, with ice cream or whipped cream. If the cake is consumed all the same day, it is syruped with only 2 cups of syrup. If we consume it in a few days, we syrup it with 3 cups of syrup. The secret to the success of this cake recipe is to beat the butter, sugar and eggs well until you get a thick and fluffy cream.

225 g sugar,
125 g chocolate,
90 g butter,
2 eggs ,
90 g flour,
50 g walnuts / hazelnuts / pistachios (your favorite)

Melt the chocolate and butter, in a bain-marie, stir continuously until they melt. Remove the composition from the heat and incorporate the beaten eggs, sugar and flour. Mix everything well and add the walnut pieces. Pour the composition into a pan greased with butter and bake for 30 minutes. After it cools, decorate it to your liking (I used chocolate cream and cake / cake ornament).

Dream cake with walnut and chocolate assembly or how to make the dream cake

    1. Cut the top in half with cocoa and put one of the four parts of the cream.
    2. We spread it on the entire surface of the countertop and level it.
    3. Then cut the coconut top in half and put one of the coconut halves over the cream.
    4. We come with another row of cream that we spread and level.
    5. We take care of the layer of biscuits and for that we transfer the coffee in a more capacious bowl and then we add the rum.
    6. We pass the biscuits through the coffee with rum and we place them on the cream.
    7. Put the chocolate in the microwave for a minute and a half and then add the oil, mix and put it over the biscuits.
    8. We put the cake in the fridge and keep it long enough for the chocolate to harden.
    9. Remove the cake from the fridge and put the third part of the cream and then distribute it over the entire surface of the counter.
    10. Put the coconut top, then cover with the last part of the cream.
    11. We put the top with walnuts and cocoa, we syrup it with coffee flavored with rum.

    I didn't syrup the other countertops, but you can do it if you like syrupy cakes.

    Ingredients Cake entremet with chocolate and walnut quince by Simona Callas

    (for a cake or cake of about 1 kg)

    • 2 large eggs
    • 50 g powdered sugar
    • 40 g melted and cooled butter
    • ½ teaspoon vanilla extract
    • 50 g 000 flour
    • 50 g quality white chocolate
    • 3 g gelatin
    • 60 ml of cold milk
    • 1 egg yolk
    • 100 g lightly beaten whipped cream
    • 1 large quince
    • 2 tablespoons caster sugar
    • ½ teaspoon pectin
    • 75 ml Chardonnay alb
    • 150 g quince puree
    • 5 g gelatin + 30 ml cold water
    • 100 g lightly whipped cream and sweetened

    • tray 22 cm x30 cm
    • 400 g strawberries
    • 100 g butter
    • 230 g sugar
    • 3 small eggs
    • 150 ml of milk
    • 300 g flour
    • 100 g dark chocolate
    • 1 teaspoon baking powder
    • a pinch of salt
    • 1 teaspoon vanilla extract
    • powdered sugar for decoration

    We will obtain a consistent composition that we pour into a tray (22 x 30 cm) covered with baking paper. On top we place the strawberries cut in half.

    Bake for about 35 minutes at 180 ° C. Cut the cake after it has cooled completely. Good job and good appetite!

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    Cake with chocolate, whipped cream and nuts

    Seeing how much the lemon cake, this kind of fluffy, stuffed cake, had to my loved ones, I thought I would try other variants, in the same kind.

    If initially I said I make a countertop and a cocoa cream with butter, yolks and rum, spinning in the kitchen I thought of caramel or chocolate, so I deviated a lot from the initial recipe and came out a goodness from the cake from which even her husband, who is not a big lover of sweets, tasted even multisor.

    100 gr milk chocolate

    a spoon MIAM MAIAM WITH CHOCOLATE AND CHERRY FROM HOME & # 8211 is optional, but it gives it a taste !! & # 8211 if you donâ & # x20AC; & # x2122; t add anything like it, either sweet milk, 2 tablespoons of cherries & # 8230 or nothing

    150 gr fried walnuts, chopped

    Preparation Cake with chocolate, whipped cream and nuts

    Separate the egg whites from the yolks.

    Mix the egg whites with the salt, then gradually add the sugar and mix until it is completely diluted and you have a firm, glossy composition, which forms spikes to the touch.

    Add the yolks, flour mixed with baking powder, oil and mix gently stirring from the bottom in the sauce (not circular!)

    Pour the mixture into a 25/28 cm tray greased with oil, on the bottom of which you sprinkled flour.

    Bake the top over low heat until it passes the toothpick test and is nicely browned.

    Allow to cool well, remove from the pan and cut it in half horizontally.

    Rub the butter with 100 g of sugar.

    In a double-bottomed bowl, caramelize the remaining 3 tablespoons of sugar (not hard, like bitter cream! You just have to get the caramel flavor).

    Take the bowl off the heat and add the milk in which you previously diluted the starch. Put it back on the fire and let it simmer, stirring constantly until the caramel is diluted and the cream has acquired the consistency of pudding. 2 minutes.

    Turn off the heat, add both broken chocolate pieces and stir until melted in the cream. Add the milk cream with chocolate and cherries (if you have them) or 2 tablespoons cherries and mix.

    Cool the cream, add the butter rubbed in the foam and mix by gently stirring from the bottom up.

    Place the first top, spread half of the amount of cream, put the second top and the rest of the cream and spread evenly over the entire surface, leveling nicely.

    Mix the whipped cream with the cream and sugar until it has the desired consistency then put over the last layer of cream and level.

    Coarsely chop the roasted walnut on a wooden bottom and then sprinkle it over the cake.

    Keep the cake cold but leave it at room temperature for 10 minutes before serving it to make friends with the layers between them :)).

    American Cake with Chocolate and Walnuts Recipe

    Ingredients for the American cake with chocolate and nuts recipe:

    (for 12 pieces): 100 g butter, 100 g dark chocolate (with 70% cocoa), 300 g sugar, 1 pinch of salt, 1 vial of vanilla essence, 3 large eggs, 125 g flour, 2 tablespoons cocoa (25 g), 100 g walnut kernels. For the icing: 7 tablespoons whipped cream, 100 g dark chocolate.

    Preparation for the American cake with chocolate and nuts recipe: Melt the butter and chocolate. Put the butter in a medium saucepan and let it melt over low heat, stirring constantly with a wooden spoon. Break the chocolate into pieces, put it in the butter and let it melt, stirring constantly. & # 8211 Add the sugar. Preheat the oven to 180 ° C. Remove the pan from the heat, add the sugar, salt and vanilla essence and mix well. & # 8211 Follows eggs. Break the eggs one by one and put them in the composition, stirring further with a wooden spoon, until it binds well with the rest of the ingredients. Then pour the composition into a bowl.

    & # 8211 Prepare the dough. Mix the flour with the baking powder, and cut the walnut kernels (larger). The composition in the bowl is rubbed with foam for about 1 minute with the mixer, then the walnut kernel is added first, and then the flour and cocoa mixture and rubbed for about a minute.

    & # 8211 Put the cake in the pan. Wallpaper a rectangular tray (about 28 x 23 cm) with baking paper, pour the dough and spread evenly on the bottom of the tray. Bake for about 30 minutes, remove and leave to cool (in the pan) for about 15 minutes. & # 8211 Spread the icing with a knife. Detach the cake from the edges of the tray, turn over and remove the baking paper, then turn to the other side and allow to cool.

    Grease with icing, keep cold for an hour and cut into 12 pieces. For the icing: Put the whipped cream on the fire to boil a few times, take the pan off the heat, add the chocolate and let it melt.

    So I put it in a pan over low heat:
    - 2 tablespoons of honey
    - 150 g sugar
    - 1 ou
    - 100 ml of milk
    - 30 g butter
    - a teaspoon of baking soda (and a few drops of lemon)
    I mixed until they melted, then I took the pan off the heat and I put 200 g of flour and 50 g of walnuts, I mixed and I poured in the tray with baking paper.

    Bake for about 10-15 minutes (tried).

    The syrup is prepared by mixing the ingredients over low heat. So I put half of this syrup on the first sheet placed in the tray in which it was baked (I lined the tray with aluminum foil). I poured the other half on the top sheet placed over the cream.

    The cream (ganache - from Good Food magazine) was made with Anidor chocolate (73% cocoa) and Hulala liquid cream. The more I had in the house, the more I used.
    I broke the small pieces of 200 g of chocolate.
    I brought to a boil 200 ml of whipped cream with 2 tablespoons of sugar.
    I took the whipped cream from the fire and poured it over the chocolate, I put a spoonful of soft butter and I mixed it slowly, until it turned, under my amazed eyes, into the most creamy cream.

    I put more than half of the cream on the first sheet, the rest as icing. Sprinkle chopped walnuts on top in abundance.

    The recipe for chocolate and walnut cake was proposed by Medea on the culinary forum.

    The chocolate and walnut cake can be prepared whenever you feel like something good, it is a wonderful homemade cake.

    • 6 eggs
    • 8 tablespoons sugar
    • 8 tablespoons flour
    • 200 gr chocolate
    • 4 tablespoons cocoa
    • 1 teaspoon oil
    • 250 ml country yogurt
    • 200 gr chopped walnuts
    • 1 sachet of baking powder
    • 200 gr butter
    • jam cherries (a 350 gr jar)
    • salt

    We prepare the ingredients

    I heated the cherry jam in a bowl of water over low heat, then strained the syrup. I kept the syrup for a tart recipe.

    I chopped the chocolate into small pieces.

    I sifted the flour together with the baking powder.

    Prepare the cake with walnuts and chocolate cream with cherries

    In a bowl, I melted the butter with 1 teaspoon oil, chopped chocolate 2 tablespoons sugar, cocoa and a pinch of salt.

    The chocolate was a little sweet and no more sugar was needed.

    I stirred continuously until they all melted and homogenized, then I incorporated 3 yolks and I lifted them off the heat. I let it cool.

    I separated the egg whites from the yolks and beat them with a teaspoon of salt, then I gradually added 6 tablespoons of sugar, the three remaining egg yolks and the yogurt. I mixed lightly with a wooden spatula.

    From the composition with cooled chocolate, I separated half for garnish, and the other half I incorporated it in egg whites, putting a little of these over the chocolate and stirring slowly so as not to leave the composition at all, it is still left, it is not preserved fluffy like pandispan or cakes.
    Then I incorporated chopped walnuts and flour mixed with baking powder.

    The composition is a little thicker than the cakes, but don't be afraid that it is not so fluffy, but it will grow nicely in the tray.
    I wallpapered a 20/30 cm tray and baked at 180 degrees for 40 minutes.
    In the chocolate composition, I mixed the cherries in the jam and decorated the cake when it cooled.
    A delight came out!


  1. Dat

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  2. Jerrald

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  3. Henry

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  4. Yozshujas

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  5. Galkis

    I apologize for interrupting you, but could you please describe in a little more detail.

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