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Chocolate cake

Probably, every person has recipes from which absolutely everyone comes to delight.

They are prepared, as a rule, simply, but something extraordinary turns out. So, one of my signature recipes — chocolate cake.

Every time I go to visit, my choice is on it.

Before you start collecting, I knead the dough, put it in the oven, and in the meantime I go to the shower.

Cake 50-60 minutes baked, depending on the form, so there is enough time for gathering.

My friends are delighted with this cupcake — especially, of course, chocolate lovers, because it turns out, really, well, very chocolate!

What you need:

  • 300 g dark chocolate
  • 150 g milk chocolate
  • 200 g butter
  • 130 g sugar
  • 4 eggs
  • 190 g flour
  • 25 g cocoa
  • 1 tsp baking powder
  • 150 ml cream with 33% fat
  • a pinch of salt

What to do:
Melt in a water bath bitter chocolate. To do this, put on the fire a small pot of water, bring the water to a boil, reduce heat.

In a small bowl, place 300 g of the chocolate, broken into small pieces, and place the bowl on the pan.

Once the chocolate has melted, remove the bowl from the pan.

Lactic chocolate grind to a large crumb.

Put aside.

In a deep bowl, whisk the butter in a fluffy mass with a mixer, add sugar and salt, mix again. Add eggs one by one, without stopping to beat with a mixer.

You should have a liquid mass.

Add melted bitter chocolate, whisk until smooth. Pour flour, cocoa, baking powder and beat well again.

Now you should have a very thick dough.

Add milk chocolate and mix well with a spoon.

At the end, add cream to the dough and beat with a mixer until smooth.

The consistency of the dough should resemble ready chilled chocolate mousse.

Heat oven to 165 degrees.

Baking mold cupcake grease with butter. I use a deep round shape, but you can bake in a rectangular shape (diameter 30 cm).

Put the dough in the form and bake in the oven for about an hour.

10 minutes before being ready, pin a cupcake with a fork or toothpick — it should remain moist inside.

Then it will be even tastier!

When the cupcake cools down, I put it in the box and tie it with a ribbon.

On the way to visit I buy vanilla ice cream — the perfect accompaniment to my chocolate cake.

P.

S. If I’m not in a hurry and cook cake in advance, then I cover it with chocolate icing. To do this, in a small bowl, melt 60 g of butter and 120 g of bitter chocolate in a water bath.

It should make a uniform shiny glaze.

Cover it with cooled cupcake and refrigerate.

Maria Galchenko:
“As far as I can remember, they always cooked perfectly at home. Mom devoted most of her time to food: she taught cooking classes, wrote articles, books — so my love for cooking was laid by genes. Accordingly, I started cooking early.

At the age of 14 I went to study in Germany, came to Moscow every 2 months for a small vacation.

Since my friends were studying or working in the morning, I needed to find something to do.

It did not take long to search.

I was invisible thread in the kitchen.

I cooked dinners for the whole family, thought up recipes for some incredible cakes, thought about what I could cook for my younger sisters and brother. In a sense, I found myself enjoying incredible pleasure from the process of cooking and delight of family and friends, caused by my, so to speak, hobby. ”

Recipes from Maria Galchenko:

How to make granola

What do we know about the gastronomic habits of a generation of twenty? Yes, nothing we really do not know about them.

Our new author, Maria Galchenko See below.

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