How to cook chicken in sweet and sour sauce. Chicken fillet in sweet and sour sauce in Chinese style
Truffle cake is a chocolate miracle! Not every dessert can match it in taste and just as delight with its presence on the table. Truffles are different. Here are the most simple recipes for homemade.
Truffle cake - general cooking principles
Chocolate biscuit- the base of the truffle cake. You can prepare the cake according to any of the recipes, but chocolate with boiling water is most often used. Before assembling the cake, the cake needs to be cooled well so that it can be neatly cut into several pieces.
For the interlayer, chocolate, creamy or oil creams... There are also gorgeous mascarpone or berry fillings. Particularly noteworthy is the truffle with air meringue by the way, his recipe is just below. From above, the cake, like candy, is covered with icing, nuts, or simply decorated with cream and cocoa powder. You can always beat the dessert according to your preferences.
Truffle cake with meringue "Golden"
A variant of a very tasty and delicate truffle cake, which is prepared with homemade meringue. It is advisable to make the dessert in advance so that it can be kept in the refrigerator for 12-15 hours.
Ingredients
100 ml of milk;
100 ml boiling water;
Ripper bag;
3 spoons of cocoa;
0.2 kg of granulated sugar;
3 tablespoons of vegetable oil;
200 g flour.
1.3 packs of butter (approximately 270 grams);
400 g of condensed milk (boiled).
For the meringue:
3 egg whites;
190 g sugar.
For decorating 0.1 kg of nuts, 80 g of chocolate, 2 tablespoons of any butter.
Preparation
1. We start with the meringue. In general, it can be prepared in advance. Beat the cooled proteins, add granulated sugar to them in the process. We spread protein mass into a pastry bag or a bag, squeeze cakes with a diameter of about 2 cm on a baking sheet. Or lay out with a teaspoon. Dry at 90-100 degrees until tender.
2. Cooking a biscuit. Boiled chocolate is used. Beat the egg first with sand, then add milk and pour in vegetable oil. Stir.
3. Add to the total mass of cocoa together with the ripper and wheat flour... The dough will turn out thick, it will be difficult to stir, but in the process we add half a glass of boiling water.
4. Transfer the chocolate mass to the mold and immediately put it in the oven. It should be warmed up to 180 by this time, at the same temperature and bake the cake until tender.
5. The cream for this cake is the simplest. Beat the softened butter with condensed milk.
6. Fry the nuts, chop them into pieces, but not very small.
7. Cut the cooled cake in half, but if you get 3 plates, it will be even better.
8. Coat the cake with cream. We put it on a plate.
9. Lubricate the meringue with condensed milk and butter, put it on the cakes with a slide.
10. Cover the top with the remaining cream, sprinkle with nuts immediately. Put in the refrigerator for 4 hours.
11. Melt chocolate and butter together, you can simply reheat in microwave oven... Pour the cake on top, send it to the refrigerator for another 4-5 hours.
Truffle cake with cognac
The recipe for an incredibly fragrant, delicious truffle cake, which is also very simple and quick to prepare from an ordinary egg biscuit. For impregnation, it is better to use boiled coffee, but if not, then instant coffee will do.
Ingredients
160 g sugar;
140 g flour;
30 g cocoa;
7 g ripper.
380 g of condensed milk;
270 g butter;
20 ml of cognac.
Impregnation:
130 g coffee;
15 ml of brandy.
For icing 130 g chocolate, 25 g butter and 30 ml cream. For sprinkling 120 g of walnuts.
Preparation
1. Prepare a cake mold, preferably no more than 25 cm, to get three full layers. Lubricate the form with oil, cover the bottom with parchment.
2. Break the eggs, add sugar to them, immerse the mixer and beat for 12-14 minutes at the highest speed.
3. Pour cocoa with flour, then add the ripper to the bowl and stir quickly.
4. Transfer to form. Bake. The temperature is 175 degrees. Time 25-30 minutes, watch when ready. Cool, cut.
5. Mix oil and condensed milk, add brandy.
6. Add cognac to the coffee, it is not necessary to mix it, but you need to cool it. The impregnation should not be hot.
7. Spill the cakes with the coffee mixture, coat with the prepared cream.
8. On top of the cake just spill coffee, do not grease with cream.
9. Mix the glaze ingredients, heat in a water bath. Covering the cake.
10. Fall asleep with nuts and that's it! We remove in the cold, let the cakes soak, the glaze hardens.
Truffle cake with cream
Another version of the truffle biscuit cake on boiling water. Differs in delicious creamy crème brulee. Condensed milk is used boiled.
Ingredients
3 tbsp. flour;
0.2 l of milk;
7 g ripper;
10 g of soda;
0.2 liters of boiling water;
95 ml of vegetable oil;
0.26 kg of sugar;
4-5 st. l. cocoa.
380 ml of cream 33%;
240 g of condensed milk;
90 g of powder;
70 g of chocolate.
Preparation
1. Pour sand into a bowl, add eggs, beat for a couple of minutes. Then pour in butter, milk. Stir well. You can do everything with a mixer. Add cocoa and flour mixture with ripper. Stir again. Pour soda into boiling water, pour the mixture into the dough with a thin stream.
2. Place in a baking dish. Put in the oven, bring the cake to 170 degrees until tender, check with a stick. You can bake in a multicooker, baking program, time 50 minutes.
3. Whip 380 ml of cream and icing sugar, add boiled condensed milk to them, beat together, but not for long, otherwise the mass may settle.
4. Cut the baked chocolate crust into three pieces of equal thickness, coat with crème brлеlée.
5. Top also beautify butter cream... Grate chocolate, sprinkle on top.
Truffle cake with mascarpone and marshmallows
A variant of a chic truffle cake with cream from the most delicate cheese mascarpone. Almette can be used. Marshmallow ordinary white without additives and glaze. We prepare the cake according to the previous recipe.
Ingredients
Biscuit cake on boiling water;
200 ml of cream;
160 g of powder;
300 g mascarpone;
200 g marshmallow;
130 g of chocolate;
40 g butter:
50 ml of coffee.
Preparation
1. Beat the cream until fluffy with half the icing sugar. Set aside.
2. In mascarpone add the second part of the powder, grind well. Combine with cream. Add liqueur and vanilla to the cream if desired.
3. Cut the marshmallows into small cubes, halve them.
4. Cut the cake into three parts.
5. Grease one plate with half of the cream and spread the marshmallows. Do the same with the second cake.
6. The top layer is easy to saturate. Put the cake in the refrigerator for 4 hours.
7. Chop the chocolate with a knife, add butter to it. Put warm on water bath, stir constantly. As soon as the mass melts, remove and cool slightly.
8. Cover the chilled truffle with glaze. We leave it for another couple of hours.
Truffle cake with cherry filling
Any chocolate biscuit cake is prepared, you can again take the recipe for boiling water, which is above, as a basis. For the filling, you will need not only cherries, but its juice, for the berry layer, agar-agar.
Ingredients
150 g cherries;
200 g of chocolate;
200 g butter;
30 g of powder;
50 g rum.
Impregnation:
150 g cherry juice (compote is possible, but saturated);
50 g of sugar sand.
Interlayer:
300 g cherries;
4 g agar;
150 g sugar.
For proper coverage, you need 150 g of chocolate and 70 g of heavy cream.
Preparation
1. Cooking cherry cream... Melt the chocolate. Remove pits from cherries, puree and mix with sugar. Warm up to 40 degrees, combine with melted chocolate and refrigerate.
2. Beat butter, add to the cooled cream. Pour in cognac or rum, stir again and put in the cold.
3. For the cherry layer, puree the berries with sugar, add agar, boil for a couple of minutes. Pour into a split mold, the bottom of which is covered with parchments. Send in the cold.
4. Putting the cake together: put one part of the cake on the layer, soak in cherry juice, grease with cream and repeat in the same way. We leave the cake in the refrigerator for five hours to get stronger.
5. Turn the cake over, remove the mold, carefully remove the parchment.
6. Prepare the chocolate icing, just melt the heavy cream and chocolate. Cool it down. We cover the cake on top, hiding the cherry layer.
Truffle cake with banana mousse
A wonderful cake recipe, which is also quite easy to prepare. Such a truffle will definitely conquer with its taste! A thin biscuit is used as a base, you can even take a ready-made one.
Ingredients
100 g sugar;
100 g flour;
1.5 tablespoons of cocoa.
Banana mousse:
0.27 liters of cream;
4 bananas;
1.5 tablespoons of gelatin;
50 ml of milk;
150 g of powder;
1 spoonful of lemon juice.
For sprinkling, you need regular cocoa powder, it will take about 2 tablespoons.
Preparation
1. Bake the base. Beat eggs and sugar for about ten minutes, add flour with cocoa, mix and pour into a mold.
2. Since the cake is thin, we put it at a temperature of 200, it will cook quickly enough. Cool, carefully separate from the form, but do not remove.
3. Bananas, peel, mash or just mash, add lemon juice so that the fruit does not darken.
4. Dissolve gelatin in milk, leave for the time indicated on the package.
5. Beat the cream and sugar until a very fluffy and fluffy foam.
6. Now combine the bananas with the cream.
7. Next, add the dissolved and melted gelatin in milk. Stir.
8. Beat the mousse with a mixer for about three minutes and pour over the biscuit cake.
9. Put in the refrigerator until it solidifies.
10. Sprinkle with cocoa powder before serving.
If a commercial biscuit is used for the truffle, then you can improve its taste good impregnations... In this case, it is better to boil the syrup, add coffee, cocoa, cognac, rum or liqueur.
If the chocolate does not want to melt, you can add more butter, even vegetable oil will do, but it should be odorless.
Classic TRUFFLE cake(according to GOST)
If you have eaten Truffle Cake at least once, then you will fall in love with it forever. This is one of the most delicious cakes in cooking. And the recipe is pretty simple: biscuit, Charlotte cream and truffle chips. The only problem is the truffle crumb. But it can be replaced with just grated chocolate or sweets. So, get acquainted.
Classic Truffle cake recipe according to GOST:
Biscuit:
150 g sugar
5 tbsp. l. flour
1 tbsp. l. starch
Syrup:
180 ml water
100 ml sugar
Truffle crumb:
180 g sugar
80 ml of water
0.5 tsp lemon juice
1 tsp butter
2 tbsp. l. cocoa
Charlotte cream:
210 g butter
180 g sugar
120 g milk
1 bag of vanilla sugar
1 tbsp. l. cognac (brandy)
1 tbsp. l. cocoa
Cooking Truffle cake in accordance with GOST:
1.Biscuit... Separate the whites from the yolks. Beat two-thirds of the sugar with the yolks into a white mass, and beat the whites with the remaining sugar until strong peaks. Mix the whites with the yolks, add the sifted flour with starch and very gently mix with movements from bottom to top from edge to center. We bake the biscuit for 40 minutes at 180 degrees. We refrigerate for at least 8 hours so that it does not crumble or fall apart during cutting.
2.Cooking Charlotte cream. The same cream is used for Kiev cake, if you remember.
We mix the yolk, milk and sugar. We set to simmer over medium heat and, with frequent stirring, bring this mass to a boil, then cook until thickened for 5 minutes, until large white bubbles appear. At the end add vanilla sugar... Turn off the heat, and while stirring, cool.
Beat the softened butter separately, gradually adding chilled syrup to it in spoonfuls, continuing to beat. At the end add cocoa, beat, now - brandy and beat again. You should get an even, smooth and shiny cream, thick.
3.Impregnation syrup: Add sugar to a saucepan with water, let it boil. Refrigerate. You do not need to add any flavored additives for this cake to the syrup.
4.Assembling the Truffle cake
Cut the cake into two or three pieces (depending on the height of the biscuit), the bottom cake is very thin.
Soak each cake with syrup (just pour over the cake with a spoon), smear with cream.
Top with truffle crumbs. But it is so difficult and long to prepare that everyone usually uses grated chocolate or sweets for this purpose.
I will tell you how to cook chocolate chips... Melt the chocolate over very low heat, pour into a container with low sides, for example, a baking sheet. Smooth out 3 mm chocolate and allow to harden completely. After hardening with a large semicircular spoon, rub over the chocolate, making curls for decoration.
5. Truffle crumb
Bring water with sugar to a boil and cook for 10 minutes, all the while removing foam and sugar crystals from the edges of the pan with a wet brush. Add lemon juice a couple of minutes until tender. Place the pot in ice water, stirring until it cools. Beat the hook with a mixer with a nozzle until thick and white,
then add butter and cocoa.
Truffle cake is a favorite of many. Those who believe that only chocolate cakes or cakes have the most best taste and must attend festive table will not be disappointed with a slice of cake, divine chocolate flavor which remains in the memory for a long time. The only drawback of this delicacy is that after eating one piece, you will definitely want more. If the problem of excess weight is not a story about you, you can not worry about the calories eaten and indulge in true pleasure.
Unique taste
The truffle cake recipe is very simple. According to experts, its taste is only getting brighter and richer every day, so it is better to cook it a few days before the planned feast and store it in the refrigerator. The mega-chocolate velvety taste of this unique dessert will be appreciated by all those with a sweet tooth, and will also be liked by those who think that they can live peacefully without sweets.
The cake turns out to be very tender and has a pleasant, noble taste, light and not sugary at all. Air biscuit and the most delicate cream, successfully combined in this dessert, give a delicious result.
Ingredients for truffle cake
For biscuit cakes:
- flour - 1 glass;
- sugar -1 glass;
- chicken eggs - 2 pcs.;
- soda - 0.5 teaspoon;
- baking powder for dough - 0.5 teaspoon;
- milk - 100 ml;
- vanilla sugar - 1 sachet;
- vegetable oil - 1/4 cup;
- boiling water - 100 ml;
- cocoa powder - 4 tablespoons.
In addition to the cakes, for the cake it is necessary to prepare a truffle filling from the following products:
- milk chocolate - 50g;
- bitter chocolate - 300 g;
- cream 33% fat - 500 ml;
- rum - 2 tablespoons;
- cocoa for sprinkling.
Cooking method
- For a biscuit, beat eggs with sugar, add milk and pour in vegetable oil, stir. Add flour, cocoa, baking soda and baking powder. Add boiling water last and stir until the dough is smooth. Pour into a mold (split or silicone) and bake in hot oven until ready.
- When the biscuit has cooled down, it must be ground into crumbs and put in a form covered with parchment. Tamp down firmly, spreading the crumbs evenly over the entire mold.
- For the filling, melt the chocolate in a water bath or microwave, add rum. Whisk the cream into a thick foam and add the melted chocolate, stir until smooth. Put on a sponge cake chocolate filling, cover with foil or plastic wrap and refrigerate for several hours or overnight.
- Transfer the cake to beautiful dish and sprinkle with cocoa powder thickly. Garnish with fresh fruit, mint leaves, or chocolate chips and serve.
Handmade Truffle Cake is a great gift not only for the hero of the occasion, but also for anyone present at the holiday!
Truffle cake is made from chocolate biscuit cakes lubricated by an impressive amount chocolate cream- insanely tasty, tender and!
Depending on the baking dish you have, the dessert can consist of three or even four layers and be higher, or two layers, but be large in diameter, as in the photo.
Truffle cake
Ingredients:
for chocolate cakes:
- dark chocolate - 200 g,
- butter - 200 g,
- chicken egg - 4 pcs.,
- natural yogurt - 150 ml,
- flour - 150 g,
- cocoa - 25 g
- baking powder for dough - 1 tsp,
- icing sugar - 100 g,
- salt - 1/4 tsp
for chocolate cream:
- dark chocolate - 200 g,
- butter - 50 g,
- icing sugar - 100 g,
- sour cream (fat content 20%) - 300 ml.
For decoration:
- confectionery caramel "Stars" - 1 tbsp. l.
Cooking process:
Cooking chocolate cakes
Pre-sift the flour (it is desirable that the cake is as airy as possible). Add baking powder, cocoa, powdered sugar, butter softened at room temperature, eggs, yogurt and salt to the flour. Mix.
Chop the chocolate into slices - if you are using chocolate bars, into small pieces using a knife - if the chocolate is molded in bulk.
Put it in a container and melt in the microwave for 1 minute, turning it on at low power. The time can be adjusted depending on the power of the microwave oven. The chocolate should melt completely.
Pour melted chocolate into the dough. Beat the mixture with a mixer. As a result, you should get an even, homogeneous brown mass.
Prepare a baking dish (preferably split) by greasing the bottom and sides with vegetable oil. Place the prepared chocolate dough into the mold.
Bake the cake in a preheated oven at 180 ° C for 30 minutes. Check the readiness of the cake with a match, when piercing it should remain clean, without traces raw dough... If necessary, increase the baking time by 5-10 minutes.
Remove the cake from the oven and allow to cool completely.
Cut the chocolate base into two, three or four layers in thickness.
Making truffle cake cream
Melt the chocolate in the same way as described above. Cool slightly, add softened butter, stir until smooth.
Mix sour cream with icing sugar(whipping with granulated sugar is allowed). Combine the chocolate and sour cream components, mix very thoroughly.
Assembling the cake Truffle
Grease each crust with a generous portion of chocolate cream and spread it evenly over the entire surface using a knife or silicone spatula. Leave a little cream on the sides. Lay the cakes one on top of the other, grease the sides of the cake, sprinkle the top with caramel stars.
Put in the refrigerator for at least 4 hours so that the cakes have time to soak well. 
Truffle cake is dedicated to all chocolate lovers, because it does not exist delicious treats for chocolate lovers.
I do not argue that pure chocolate is incomparable. Yes, what to say about truffle sweets, when you eat, you cover your eyes from pleasure.
Ready-made Truffle cake
Chocolate Truffle cake will give the same delight and pleasure, not only from eating, but also from preparation, because it is very, very simple to prepare. The only negative for the girls who are trying to follow the figure will be the fact that having absorbed one piece, you will not be able to refrain from eating the second and third (I judge by myself).
France has always beckoned with exquisite desserts and refined caramel flavor... It is thanks to the French confectioners that the world learns the art of culinary excellence. But, there was a period when the eminent pastry chef came under the "fire" of tabloid newspapers due to a violent culinary fantasy: covered chocolate icing cakes in fine France were called racist.
The scandal took place around the beginning of 2015. One of the pastry chefs had the imprudence to make cakes in the shape of people of the African race, without having in mind anything humiliating. Tanik Tavolaro (the name of the author of the masterpieces) did not mean black people at all, but simply used human beings made of chocolate, as written off from his words in the explanation. Such a fantasy manifested itself in the culinary specialist.
So, let's go, roll up your sleeves, cook yummy!
Ingredients for 6-8 servings
Sponge cakes will require:
6 yolks (as usual, I welcome homemade, albeit not very large eggs)
5 pieces of proteins (it is better to take the eggs out of the refrigerator in advance so that they take a comfortable room temperature)
2/3 cup granulated sugar
2 (and preferably 3) tbsp. hot boiled water
2 tbsp cocoa powder
4-5 tbsp flour (I was told that it is better to use cake flour for baking cakes - a little later I will tell you what kind of flour it is so magical and how it can be replaced)
2 tbsp (it is possible with a slice for confidence) starch
½-1 tsp baking powder
¼ tsp lemon juice
For hot cream:
500 ml high-fat cream
150-200 grams of dark dark chocolate (so bitter that you want to eat the chocolate before cooking)
For impregnation with syrup:
5 tbsp drinking chilled water
4-5 tbsp brandy or liquor (in original recipe marked with Kalhua liquor)
3-4 tablespoons granulated sugar
150 grams (small block of dark chocolate) for icing the cake
Some tricks and personal preferences
For cream and cakes we select dark chocolate, where the content of cocoa beans will be within 70% (such information can be easily found on the chocolate label).
As decoration for Truffle cake you can use truffle ones, then our Truffle will be super truffle. By the way, you can cook them yourself, which we will talk about at our leisure.
Cocoa powder, which we will use in the preparation of the Truffle cake layers, must be suitable for baking. That is, cocoa for baking needs to be boiled, and not just poured hot water(we look for this information on the spread, where they usually write about the method of preparing the drink).
In dough for cake layers As with any baked goods, you can add vanilla for a larger product.
Inventory
oven
hob
fridge
baking tray or baking dish
parchment
saucepan
tablespoon
wooden spoon
cling film
culinary brush
stand for cake or dish
How to make truffle cakes
Beat with ⅓ prepared granulated sugar, add lemon juice to it. It is necessary to get a thick, persistent mass, which we will set aside for now.
We start whipping the yolks with the remnants of granulated sugar. Beat until the mass increases in volume and whitens.
Add the previously brewed to the mass beaten from the yolks. The cocoa should be hot. Whisk everything together.
Let the cream cool to room temperature and send it to the refrigerator for 3-4 hours. Don't forget to cover the vessel cling film... Then beat until dense and airy.
How to make truffle cake soaking syrup
Boil water in a container, add sugar. We keep the liquid on low heat until the sugar dissolves completely.
Let the syrup cool down a little, and pour cognac or liqueur into it (if the cake is intended for children, then skip the point of adding liqueur).
We moisten the cooled biscuits using a culinary brush (in my case, a high-quality artistic brush is used, well gutted from excess villi). Next, we proceed to, where we coat each cake soaked in syrup and cream.
For beauty induction, let's prepare