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Cream: Put 300 ml of milk and sugar in a saucepan over low heat (if you have a double-bottomed saucepan it would be ideal, so that the cream does not stick).
In a bowl, mix the rest of the milk with the 4 tablespoons of starch, mixing well with a thin cloth, so that the starch dissolves well.
When the milk has warmed up, mix it with the starch and continue to boil the cream, stirring constantly, until it thickens like a pudding.
Take it off the heat and then melt the chocolate for about 2 minutes in the microwave (checked every 30 seconds), then incorporate it into the cream and mix. At the end we add 1 teaspoon of rum essence (optional).
When the cream has cooled, the temperature is bearable on the finger, rub the soft butter (at room temperature) with the mixer, then gradually incorporate it into the cream and we can assemble the cake.
In a bowl we put the milk (200 ml) in which we will soak the biscuits.
Prepare a plate (rectangular or square, or even a tray) and place the biscuits soaked very little in milk (I soaked them only 2-3 seconds).
Put a layer of biscuits, then cream (3-4 tablespoons on each layer) and continue until we finish the cream. I had the last layer of cream (4 layers of biscuits and 4 layers of cream).
Level the surface of the cake nicely and then decorate it with coconut and walnuts on the edge. Leave the cake in the fridge for a few hours.
Super fast and an incredibly tasty dessert!
Biscuit cake with chocolate and caramelized almonds (without baking)
Not once did I say that the most comforting recipes are the ones you manage to make when you feel like it - you go to the kitchen, you find in the fridge and pantry all the ingredients you need and, without other trips to the market, supermarket and possibly a tricky delicacy, you manage to prepare a recipe without complications and headaches. And if it's a cake you don't even need to put in the oven - even better!
So it was in this case - biscuits, almonds, some cocoa, a little butter and chocolate, plus a little whipped cream. All mixed in a perfectly intuitive and ready-made way and order - cake!
30 minutes, plus cooling time, 12 servings
- 800g digestive biscuits (I used McVitie’s Original)
- 150g lightly fried almonds
- 200g old
- 60g cocoa
- 150g butter
- 250g water
- 1 teaspoon vanilla extract
- 120ml whipped cream
- 120g dark chocolate, chopped
- 100g almonds, caramelized
In a large bowl, crush / break the biscuits into pieces and add the almonds.
Put the sugar and cocoa powder in a saucepan. Mix.
Gradually pour in the water and mix until smooth. Add the butter and put the pan on medium heat. Bring the composition to the boil and let it simmer for 7-8 minutes.
Take the pan off the heat and add the vanilla extract, then let the composition cool for 10-15 minutes.
Then pour the chocolate sauce over the biscuits mixed with almonds.
Using a spatula, mix well, then transfer the composition to a cake pan with a diameter of 23 cm and the removable bottom (on the base of which you put a baking paper).
Refrigerate the cake for at least 30 minutes - 1 hour, before preparing the chocolate icing.
Pour the cream into a saucepan, put it on the pan over medium heat and bring it to a boil. Take it off the heat and add the chopped chocolate.
Stir until you get a smooth cream and pour it over the cake.
Distribute it evenly and level the icing with a spatula, then put the cake back in the fridge for at least 3-4 hours before serving.
Quick dessert with biscuits and chocolate
Mix the cream for the whipped cream and then mix it with the chocolate cream. I used finesse.
We soak the biscuits in coffee / hot chocolate / cappuccino / milk very little, we just dip them and take them out immediately.
Glue the biscuits with the cream two by two, then place them in a row, putting the cream between them. We coat the whole series of cookies in cream and decorate everything with chocolate flakes.
I didn't soften the biscuits and they were a little stronger, but they were very good and so it didn't cut very hard.
When serving the dessert, we take care to cut the slices slightly obliquely for a pleasant appearance.
The quantities depend on the number of people for whom we prepare the dessert.
I used a small package of petit beurre biscuits (140 g), 100 ml whipped cream and 200 g of fine chocolate cream.
Pyramid biscuit cake, with chocolate and bananas • tasty
When the cream is the consistency, add mascarpone, melted chocolate and. Mix cream cheese with whipped cream and add COLD melted chocolate. Level the cream and put it back in the fridge for an hour. Melt the chocolate icing, either in the microwave or in a container with water. The intense taste of chocolate gives a very good taste to the cakes. It is a very good quality chocolate what. Today I made CHOCOLATE COOKIES CAKE.
Stir until the sugar dissolves and the butter melts. Add condensed milk, butter to the bowl and wait for everything to melt. Unbaked cake with biscuits and chocolate, extremely fast and easy to make. Melt the chocolate in a bain-marie, then add the whipped liquid cream. Cost for 8 servings: 60 Lei. Ingredients: 1 Kg biscuits, 200 g milk-free chocolate, 100 g cocoa powder, 200 ml.
Finely chop the walnuts or hazelnuts and place them over the broken biscuits. Biscuit pyramid cake with chocolate and bananas. You will see that a cake came out on top and without abusing 800 grams of biscuits.
Pour the melted chocolate over the mascarpone cream and mix.
Chocolate chip cake
Preparation: Step 1.Break the biscuits by hand into small pieces in a larger bowl.Step 2. Brown 150g of walnuts in a pan for a few minutes over medium heat and set aside. Step 3. Mix the cocoa with the sugar and then add water and mix until smooth. Step 4. Then add the butter and put on low heat for about 8-10 minutes, stirring frequently. Remove from the heat and add the rum essence. Mix the walnuts with the biscuits and then with the prepared liquid. Put the mixture in the cake pan and press well to place the composition evenly. Leave to cool for 30 minutes. Heat the liquid cream on the fire and pour it over the chocolate that you have broken into cubes.Step 5. Mix well until it turns into a homogeneous liquid. Pour over the cold cake and leave to cool for another 2-3 hours.Step 6. Garnish with chopped walnuts and serve cold. We wish you good appetite and increase your cooking recipe for chocolate chip cookies.
Chocolate chip cake
Cake with chocolate cream, caramel and cinnamon & # 8211 a quick dessert for busy people
The cake with mascarpone and cinnamon cream is fragrant and easy to prepare. Contains simple ingredients that can be found at any store. If you want to prepare a tasty cake but you don't have much time, try our recipe.
Ingredients for the cookie sheet:
100 gr simple biscuits, 50 gr ground almonds
90 gr butter, ½ teaspoon cinnamon
Ingredients for chocolate cream:
250 gr cream for whipped cream 30%
250 gr mascarpone cheese, 100 gr dark chocolate
Ingredients for caramel cream:
200 gr of caramelized condensed milk
2 teaspoons vanilla extract
Ingredients for cinnamon cream:
250 gr cream for whipped cream 30%
250 gr mascarpone cheese, 40 gr powdered sugar
1 teaspoon ground cinnamon
260 gr caramelized condensed milk
Approx. 160 gr wholemeal biscuits, 100 ml hot water
½ teaspoon ground cinnamon
Method of preparation:
We lined the bottom of a round tray (diameter 24 cm) with baking paper.
We crush the simple biscuits in a food processor or we put them in a bag and crush them with a rolling pin. Add cinnamon and ground almonds. Add melted butter and a pinch of salt. Mix well. We put the obtained mixture on the bottom of the tray.
We prepare chocolate cream. Beat the cream with the mixer until you get a firm cream and add the mascarpone cheese. Mix well. Melt the dark chocolate in the microwave or in a bain-marie.
Add melted chocolate to the mixture of whipped cream and mascarpone. Stir and add the ground almonds.
Put the chocolate cream with almonds on the cookie sheet in the tray.
Add ½ teaspoon of cinnamon to 100 ml of warm water and mix. Soak the wholemeal biscuits in this liquid and then place them over the chocolate cream.
Pour the caramelized condensed milk over the biscuits.
We prepare the caramel cream. Mix the mascarpone cheese with the caramelized condensed milk and the vanilla extract. Pour the mixture over the layer of condensed milk in the pan.
Beat the whipped cream with the powdered sugar until you get a firm whipped cream. Add mascarpone and cinnamon cheese. Mix well.
Spread a few tablespoons of cream over the cake. We put the remaining cream in a pos and use it to decorate the cake.
Put the cake in the fridge overnight. Before serving, decorate it with candies.