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Oriental cake with chocolate and coffee flavor

Oriental cake with chocolate and coffee flavor

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a wonderful fragrant and chocolate cake for chocolate lovers

  • 200 gr of flour
  • 100 gr sugar
  • 2 tablespoons cocoa
  • 1 teaspoon suitable baking powder
  • 1/2 teaspoon baking soda
  • 90 gr butter
  • 2 eggs
  • 150 gr milk weighed as weight
  • 2 husband eggs
  • 90 gr dark dark chocolate
  • 70% cocoa
  • 1 vial of vanilla essence
  • a cardamom powder
  • 1 pinch of cinnamon powder
  • 1 teaspoon coffee essence
  • a few pieces of candied ginger cut very finely
  • 1 handful of raisins
  • rum essence
  • cognac
  • 1 hand ground walnut
  • 1 teaspoon orange peel
  • 1 teaspoon lemon peel

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Oriental cake with chocolate and coffee flavor:

Eggs at room temperature are mixed with sugar and a pinch of salt. Melt the butter over low heat and after it has cooled, add the milk in a thin line at the same temperature, stirring gently. Put the walnuts in the oven for a while, then peel them and 1/2 grind them finely and 1/2 chop them smaller. Sift the flour once and mix with the dry ingredients (sifted cocoa, baking powder, baking soda, walnuts, diced chocolate, chopped ginger and spices). Over the eggs, add the milk and butter composition together with the citrus peel and mix. At the end, add the flour in slices and mix lightly from the bottom up. Raisins are hydrated in rum and cognac and then placed in the final composition with liquid.

How to make chocolate and pumpkin cake & # 8211 Best Tips & Tricks

1. Do I have to peel the zucchini to make a zucchini cake?

The peel of zucchini may be slightly bitter at times, so it's a good idea to taste it first. If it is not bitter, you do not have to peel it and you can cook it as it is, following the instructions in the recipe.

If it is bitter, clean it and taste it again. Once cleaned, it should not be bitter, but if this taste persists, I advise you not to eat it because it can cause cramps.

2. How to prepare the zucchini for this appetizer cake

First you will have to wash it and wipe it with a paper napkin. Then grate it, or use a food processor that has graters.

After that, take a fistful of the zucchini mixture and squeeze to remove excess liquid, then mix with the rest of the ingredients following the instructions in the recipe below.

3. How to make a pumpkin cake and super fragile chocolate

This zucchini cake has a perfect texture. It is not drowning or dry at all, but it is fragile but not excessively soft.

For a whole piece of cake, I used a medium to large zucchini, which, even after squeezing it well, still had enough water to make it tender.

You should also know here that I used coconut oil instead of butter which helped a lot.

And most importantly, remember to check the cake after 25-30 minutes of baking, because each oven may heat differently. It is very easy to forget about it and bake it more than it should, this being one of the main reasons why the cake comes out too dry.

For example, if my oven can bake this zucchini cake in 45 minutes, yours can be stronger and cook it in just 35. Therefore, it is advisable to check it 25 minutes after you put it in oven.

To check if it is done, prick the cake with a toothpick in the middle. If it comes out clean or with just a little melted chocolate, take it out of the oven immediately. Do this test several times to be 100% sure.

Keep in mind that this chocolate and pumpkin cake will continue to cook a little after you take it out of the oven because it is very hot. That's why you need to remove it immediately if you have done the toothpick test a few times and you are sure that it is baked.

Now that you know how to make a super fragile appetizer cake, let's see what ingredients can be replaced or added.

4. What ingredients can be replaced in the zucchini cake recipe

I really like to cook with coconut oil, but if you don't like it or you don't have it at hand, you can replace it with normal oil.

As you probably know, coconut sugar is a healthier alternative and that's why I used it, but it can be replaced with brown sugar or normal sugar.

Furthermore, you can give up cocoa or chocolate flakes, but not both. They give an extra flavor and taste that I am sure you will not want to give up.

The next ingredient that can be changed is flour. I used gluten-free oatmeal which is much healthier and full of nutrients, so I recommend it.

In any case, I know it's not always an easy and affordable option, so you can replace it with regular flour, if that's all you have in the kitchen.

I usually buy oats and grind them with the Vitamix blender, or with a food processor and I recommend you do the same. Thus, you can make flour exactly as you like: very fine or with a little texture.

Now let's see what we can serve with this pumpkin and chocolate cake.

5. How and with what the cake is served

If you serve it for breakfast or as a snack, this chocolate and pumpkin cake goes perfectly with tea, hot chocolate, cocoa or coffee.

At lunch you can serve it with fresh fruit or a light salad and here are some ideas:

This zucchini cake can also be served as a dessert. Heat a few slices and add a tablespoon of vanilla ice cream on top. YYYuuummmm!

That was all for today, dear ones. Now you are more than ready to make this appetizer cake, so it's time to start having fun.

Heat the ovens and get ready to make the best appetizer cake in the world.

Oh, yes, I was going to forget. If you liked this video recipe and want to see others like it, please subscribe to my YouTube channel.

Pumpkin and chocolate cake

Pumpkin in the sweet recipe? Yes, it is possible. And they still work very well combined like this. And if the sweetness also has a subtle chocolate flavor, I don't know what else someone might want from a simple and quick dessert to make like this. pumpkin cake and chocolate whose recipe I will write to you today. Tomorrow, being the weekend and the great heat once we left, I think you could turn on the oven to try the recipe.

You can definitely find pumpkins in the market, unless you have already bought them to make either a pumpkin dish or pumpkin meatballs. We all have eggs, sugar and flour in the house at any time. A little yogurt to have a few free minutes and the recipe is ready. I just told you it's easy to do. Then comes the patience to wait for it to ripen, it takes a little longer, about an hour, and then the patience to cool down. Well, it will be harder here because the sight of the cake will make you eager to taste it. At least that's how I suffered :) What will you taste? A sweet cake, good and flavorful, with a slightly moist consistency, and with cocoa in the composition, you will say that you ate a kind of better baked chocolate pudding.

That's it, I said everything I had to say to convince you to make the recipe. It remains to test it tomorrow and come back with a comment and a picture of the result of your work. Let's see how it turned out for you, right? :) Good job, so!

Ingredients for the chocolate and coffee muffin recipe

  • -280g flour
  • -50g cocoa
  • -1 teaspoon baking powder
  • -a half teaspoon of baking soda
  • -a pinch of salt
  • -2 eggs
  • -180g old
  • -1 teaspoon vanilla extract
  • -1 teaspoon instant coffee
  • -85ml oil
  • -260ml milk
  • -100g coarsely chopped dark chocolate
  • For decoration
  • -200ml cream for whipped cream
  • -20g old powder
  • - candies for decoration

How to prepare coffee and chocolate icing

Boil the coffee and sugar for 5 minutes (no less) over medium heat, remove from the heat and after 2-3 minutes, add the chocolate and butter.

Stir vigorously until smooth. Don't be afraid if it looks cut, it will become creamy after it has cooled. Good appetite!

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How I managed to make the best chocolate cake

I'm not a great cook, but I like to play in the kitchen from time to time trying all sorts of recipes. This time, I thought I'd try a chocolate cake recipe, an excellent dessert, or a tea or coffee snack. It turned out delicious, so I decided to tell you how to prepare it, and especially what tricks I used.

We started with the idea that there is no man on this planet who doesn't like chocolate. And then I told myself to try to make this recipe that I took from a friend and to whom I gave a personal imprint. You'll see!

The first secret is not to put grated chocolate, cocoa and instant coffee beans directly in the dough. I chose to put them in boiling water, which melts the chocolate and makes the cocoa flavor even stronger, at the same time, intensifying the aroma of the chocolate at the end. The addition of instant coffee accentuates the chocolate flavor.

You will also find chocolate chips in my recipe, which you will discover with each cut slice. In order not to go to the bottom, they should be mixed with some nuts or hazelnuts and given through two tablespoons of flour. In this way, they will remain evenly distributed throughout the cake.

Ingredients for 2 chocolate cakes

  • 16 tablespoons butter at room temperature
  • 2 cups + 2 tablespoons flour, sifted
  • 1 cup boiling water
  • 150 g dark chocolate, grated
  • 2 tablespoons cocoa
  • 1 teaspoon instant coffee
  • 1 teaspoon baking powder
  • 1 1/2 teaspoon salt
  • 1 cup crushed walnuts or hazelnuts
  • 1 cup chocolate chips
  • 1 cup sugar
  • 1 cup brown sugar
  • 3 eggs at room temperature
  • 2 teaspoons vanilla essence

How to prepare chocolate cakes

Preheat the oven. Grease the cake forms with a little fat, and then put baking paper, then grease them and powder them with a little flour,

Pour the boiling water into a bowl, add the bitter chocolate, cocoa and instant coffee and stir until the chocolate melts. Set aside to cool for 15 minutes.

In a medium bowl, sift the flour with the baking powder and salt and set aside. In another bowl, mix the walnuts or hazelnuts, chocolate chips and 2 tablespoons of flour and set aside.

In the bowl of an electric mixer with paddles, mix the butter, all the sugar, for 2 minutes. Then slow down the mixer, add the eggs, one at a time, then the vanilla essence, cleaning the walls with a spatula from time to time.

Add a third, alternately, of the flour mixture, the chocolate mixture, starting and ending with the flour. Incorporate the nut or hazelnut mixture with a silicone or rubber spatula. Divide the dough evenly into two shapes, smooth the surface, and bake for 45-55 minutes, or until it passes the toothpick test. (Test in several places because it is very possible to sanitize a hot chocolate chip).

Let it cool in molds for 30 minutes, then you can take them out on a tray and let them cool to room temperature. You can sprinkle powdered sugar on top.

Yogurt cake, fast and cheap

An ice cream cake full of surprises: pieces of fried walnut and chocolate. Quick check with chocolate

Chef Maniac Coffee Recipes, Cake Recipes. Check with Yogurt, Cocoa and Lemon ⋆ Recipes for a Life recipe for life. Translation of this page Also if you make a cake with oranges or chocolate, use the same recipe. Danone, but also Greek yogurt, with both it seemed to me that it would come out the same. Chocolate and vanilla ice cream pancakes. Cake with shit, cocoa and yogurt (no growth agents). If you are full of ideas and do not know what dessert to make, try this cake. I don't know how you feel, but chocolate clearly makes me feel good. I can't imagine what life would be like without.

The cake with lemon and yogurt is ready when it gets a beautiful color and it is. Enter to see the list of ingredients and preparation instructions! An absolutely delicious chocolate cake & # 8211 aromatic, soft, slightly moist and a very fine and special taste. The cake is powdered with powdered sugar, sliced ​​and served with gusto.

Cheesecake with coffee and chocolate by Simona Callas

I can say that I have been thinking about this cake for some time. After the wonderful coffee cupcakes, I wanted to make other desserts with this ingredient. And because I had two cans of Philadelphia cream in the fridge and a bottle of Kahlúa liqueur in the bar, I chose to make a cheesecake this time.

I love cheesecake. Prepared in the oven or cold, this cake is special: somewhat simple and yet elegant enough to be served on a special occasion fine, creamy and absolutely delicious, it can be available to anyone to prepare, because it is suitable for combinations of the most diverse and imaginative.

Kahlúa is a coffee liqueur native to Mexico that contains rum, sugar, vanilla and Arabica coffee. Kahlúa was created in 1936, and its name translates as "House of the Acolhua People" (Acolhua was an Amerindian people, related to the Aztecs, who lived in the Valley of Mexico in the thirteenth century). I found this original liqueur at the hypermarket, and I recommend you taste it, it's really remarkable. Of course it doesn't mean that without Kahlúa you wouldn't be able to make this cheesecake. You can use another coffee liqueur, or you can omit this ingredient, however we put instant coffee in the composition and the cake will have the taste of coffee we need.

If you like my recipes, please Like and follow my facebook page Simonacallas where I offer you every day sources of inspiration for the menus of the day, occasion menus or special recipes. I also invite you to join the SimonaCallas Official Group where I can answer your questions, give you culinary advice and prepare beautiful contests for you, with interesting prizes.

The chocolate and ginger cake is a delicious cocoa cake that can be prepared in just one hour. Melt the margarine together with the chocolate, and leave it to cool a bit.

Put eggs in a bowl and mix them well with the sugar until it melts and the composition turns light yellow. Then add the oil and mix a little more. Pour the chocolate mixture, of which keep about 3 tablespoons for garnish. Put the grated ginger on the small grater (I fell in love with its aroma, I swear!) And incorporate it well. Add flour mixed with baking powder and a pinch of salt.

Pour everything into a tray lined with margarine / butter and baking sheet and put in the oven for 35 minutes. Do the toothpick test as it is safer. : P

When the chocolate and ginger cake has cooled, pour the chocolate (the 3 tablespoons you stopped) after heating it a little and garnish with chocolate or coconut flakes.

Check with Mascarpone, Chocolate and Rum Flavor

Beat eggs well with sugar, add vanilla, 1-2 tablespoons rum or a few drops of rum essence, add mascarpone, mix well. Add melted and cooled butter, milk, and finally flour mixed with baking powder. sifted. If you find the dough too hard, add a little milk again.

At the end, put the chocolate cut into smaller pieces. Eventually pass the chocolate through the flour before putting it in the dough. Mix lightly, put the composition in a larger or two smaller cake form. Put the pine seeds on top. Bake in the already hot oven, at an average temperature of 180 degrees C for about 40-45 minutes. the toothpick is tested.
When cold, powder.


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