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Dark chocolate cake, step by step recipe with photos

  • dark chocolate (70%) — 150 g
  • Cream 35% fat — 400 ml
  • orange liqueur — 2 tbsp. l
  • toffee — 100 g
  • sugar — 6 tbsp. l
  • corn starch — 1 tbsp. l
  • dark chocolate (70%) — 100 g
  • flour — 100 g
  • sugar — 125 g
  • eggs — 2 pcs.
  • baking powder — 3 tsp.
  • vanilla sugar — 2 tsp.
  • Cream fat content 22% — 100 ml
  • butter — 100 g
  • Cream 35% fat — 300 ml
  • sugar — 1.5 tbsp. l
  • assorted chocolates
  • cocoa powder

Mousses, puddings, souffles, jellies, chocolate parfait — a whole line of desserts for cooking.

Hot chocolate is a drink that necessarily includes melted chocolate as well.

In cookbooks, magazines, blogs and on sites of varying degrees of reliability, there are many.

Cakes, pies, cakes with chocolate always serve as decoration of the dessert table. They are good for tea and.

Prague Cake and Sacher Cake

Is it possible to replace orange liqueur with rum?

Masya, at least 1 kg.

very appetizing. Tell me, what is the approximate weight of the cake?

The cake is amazing, it is baked easily, I didn’t break anything, maybe I overdid it? I still smeared cakes with orange liqueur and a little apricot jam and laid cherries from jam, my husband really liked, asked for a trace. Once more cherries put)) Iris took the kit-and-kit, fresh, melted very quickly and easily.

The only problem was that the cream was leaking constantly, was not like a thick layer on the photo (((tell me, what’s wrong?

Incredibly delicious cake, better than from the pastry shop) has been baked many times, always well.

I consider liqueur and toffee the highlight of this masterpiece.

I highly recommend this cake to everyone!

The cake is great, so you can not buy anywhere. The only deviation from the recipe — the cake was cut not into two, but into three parts, did not decide to make a layer in one layer

super recipe. I have been doing this for a long time, I have already given the recipe to everyone I know)) but I do without white cream, I also get a lot of black and add walnuts to the cream between the cakes on top. Everybody likes)

The most amazing chocolate cake.

Starch is nothing to do with, the fragility of biscuit gives a large number of baking powder.

If the sponge cake after baking is able to endure the night “a day is better” then it will be less brittle

No, do not forget.

Step 2:. "Add plain and vanilla sugar, eggs, softened butter".

When to add butter to the dough forgot to write.

It is possible and potato, in the same amount.

But since in the comments complain about the excessive fragility of biscuit, you can not use starch, replacing it with flour.

Is it possible to use potato starch instead of corn?


Today we baked this cake. We will try tomorrow. After cutting into half-one part of the cake, not a few pieces broke up and crumbled a little. we’ll see.

Hello! I do not bake this wonderful cake for the first time.

This time for the birthday of my daughter))) It’s just ecstasy for the taste buds! The furnace is easy and pleasant, the main thing is to comply with all recommendations.

I wish you all good luck and pleasant tea!

Helena, Olya Olya, Yes, I understand you. Judging by the photo, they took the simplest toffee for the cake, such as the Kis-Kis or the Golden Key.

They should melt well. The main thing that they were fresh.

Fudge, still closer to sweet and mine, to be honest. There is no certainty that it will melt well.

Thank you very much for the recipe!

I’d like to try to bake this cake, but I was also confused by the toffee! Olya Olya is right, because the iris can be different — soft, brittle or hard, stretchy.

It would be grateful if someone would suggest what kind of iris is meant.

Is fudge suitable for example?

Thanks for the answer.

I meant that the toffees themselves are different. For example, "Cream toffee" soft in and of itself "Kitty Kitty" solid. That’s why I asked the name of the one who already made this cake.

I have never put a toffee on a chin before and do not want to be mistaken.

I would be grateful for the answer.

For Olya Olya, It’s not quite clear what you mean by soft toffee and hard.

The main thing is that they are fresh, not hardened, and without additives.

Tell me, what toffee to take?

Soft or hard.

If someone did, maybe tell me the name?

Biscuit is so brittle because of the large amount of baking powder!

Just one teaspoon!

Check for yourself!

The cake really turned out to be magical, especially the filling.

But the biscuit actually turned out to be very, very brittle (((Something you can do about it?

Can you tell me another recipe for sponge cake?

Because in my culinary practice such fragility is the first time.

The cake is very, very tasty. All the guests were delighted! Only for some reason, my biscuit was very broken, maybe it didn’t get cold.

And he was not standing for 2 hours in the fridge, but for a day!

An hour before the filing, remove it from the fridge! Do not regret it!

Baked cake for Christmas. The filling was kept not for the night, but for about 3 hours. Beat until thick, but when laid out on the lower biscuit, the filling flowed slightly. Still, you need to endure it, as written in the recipe.

Instead of orange liqueur added brandy. The cake is amazing!

Moderately sweet, with a slight bitterness of chocolate, an unusual cream (filling). All my loved ones liked.

Prepares quickly, easily.

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