Wet chocolate cake with vanilla cream

Wet chocolate cake with vanilla cream

Ingredients for the recipe:cake 3 tbsp. brown sugar 3/4 tbsp. Canola oils 3 eggs 2 and 2/3 tbsp. flour of the highest grade 2 and 1/4 tsp. baking powder 2 and 1/4 tsp. drinking soda 1.5 tsp. table salt 1 tbsp. l. vanilla extract 1.5 tbsp. milk 1,5 st. water 1 and 1/8 of st. cocoa powder Glaze cream 680 gr. sweet creamyoil, softened 3 tbsp. sifted sugar powder 2 tbsp. l. vanilla extract 1 pinch of salt Ganash 1 and 1/4 st. granules of semisweet chocolate, content of cocoa 60% 3/4 tbsp. l. corn syrup 3/4 tbsp. oily cream
Preparation of dishes according to the recipe:

Preheat the oven to 170 ° C. Lubricate 3 forms for baking cakes (25 cm in diameter) and cover the bottom with parchment paper. Either lubricate the molds, and then sprinkle them with flour. to prepare the cake: combine brown sugar and rapeseed oil in a bowl of an electric mixer. Beating at low speed, interpose the eggs. Leave sugar, butter and eggs to beat until you sift the flour with baking powder, soda and salt into a separate bowl. in another small bowl, combine the vanilla extract with the milk. Boil the water and pour into cocoa powder, whisk until smooth. In mass with eggs, alternately add the mixture with flour and milk with vanilla, starting and ending with flour. turning the mixer off, scrape the mass off the sides of the bowl after each addition. Switch the whipping to low speed, add swollen cocoa. Scrub the dough from the sides of the bowl and pour it into prepared forms. bake for about 15 minutes or until the toothpick comes out clean. When the cakes are cool, remove them from the molds and place them in the refrigerator. For cream glaze: place a soft butter in the electric mixer bowl and beat it at low speed, adding the powdered sugar. when everything is mixed, turn off the mixer and scrape the mass off the sides of the bowl. Add the vanilla extract, salt and switch the mixer for 5-7 minutes to whisk at medium speed. Lubricate the cakes with the resulting mass and cover the cake outside. put the cake in the fridge for 10-20 minutes, so that the glaze is frozen. To make ganache: place chocolate chips and corn syrup in a heat-resistant bowl. In the saucepan bring the fat cream to a boil, and cool a little. Pour them into the chocolate and whisk until smooth. pour the cake mixture received from above. Using a patisserie, level the top so that the ganache runs down the sides. Refrigerate for 20 minutes or more. Serve the cake cold or allow it to warm to room temperature

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Everyone in some sins, but the severity of this sin saved us JESUS CHRIST!

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Pray a prayer: Heavenly Father! I ask you — I’m sorry, I repent of my sins, because I lived without you. Jesus Christ, come into my heart and be my Lord and Savior, make me be what You want me to. I thank thee that in eternity I will be with you! Amen.

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