Traditional recipes

Blackberry with cherries and chocolate icing

Blackberry with cherries and chocolate icing

Beat the eggs together with the sugar, which we gradually add until they turn white. Incorporate the oil, but alternating with warm milk. Add powdered sugar with vanilla pods, grated lemon peel and baking soda. Gradually add the flour and mix all this time. At the end we put the cocoa and beat until the dough makes some bubbles. Grease a rectangular tray with butter and line with baking paper. Pour the blackberry composition into the tray, and place the juice-drained cherries on top.

Put it in the hot oven, at the right temperature and leave it for about 40 minutes (do the toothpick test to see if it is baked). When it is ready, take it out of the oven and let it cool a bit.

Glaze:

We break both the filled and the bitter chocolate into pieces and put it in a pan. Add the milk, then put it on the steam bath until the chocolate is very well melted. When it is ready, put it aside, put the liqueur cream and mix well. We cut the cake into pieces as big as we want, then we put the icing on each piece. Top with pink hearts or whatever you want.

Enjoy it with pleasure!


Black woman with nuts

A simple cake that can be prepared by the little ones as well as the big ones black with nuts. You will also find it under the name of brownie.

We give you the basic recipe for blackberries, which you can change according to your tastes, you can add raisins, hazelnuts, coconut, etc.

Surprise your parents at the weekend with this blackberry recipe.


Blackberry with cherries and chocolate icing

I think this is the first cake recipe I've ever tried in my life. So it is really very simple and in addition and with ingredients at hand! I added the cherries and icing later to reconcile my father's request for a cherry pie, my mother's weakness for chocolate, and my interest in making vegan cakes.

Interfere 2 cups flour,1 cup sugar, 1/3 cup cocoa and a packet of baking powder. It adds 1 cup borscht, 5 generous tablespoons of jam and 1 cup oil, but in turn so that no lumps form. This amount is enough for an ordinary rectangular tray, slightly larger than half a stove tray. For a stove tray you can double the quantities. Place in the oven over medium heat, and after about 10 minutes add a cup of drained cherries. At the end, after it has cooled a little (not at all) you can add a bitter chocolate icing.

Note: The cake is good, fluffy and pleasant, but not sophisticated. But it has that pleasant cake air of yesteryear. That's so you know what to expect.

As a variation you can also add walnuts ground in the dough.

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Comments

Hey, Ilinca, I discovered your blog by accident.

What wonders you have here, it is known that you like to cook! I imagined you as that mouse in & # 8220Ratatouille & # 8221 making a combination of foods, then closing his eyes and savoring the taste and fireworks and lights appeared around him, a sign that he was living the moment.
I know for sure that I can't wait to make so many combinations with all kinds of interesting ingredients, you have my admiration.

I also do the fasting blackberry (I have a recipe from the internet, a long time ago), just a little different (the differences are: a cup of water instead of borscht, 1/2 cup of oil instead of a cup of oil , 3 tablespoons cocoa powder, less than a teaspoon of baking soda quenched with vinegar or lemon instead of baking powder).
On top of that, I also like cherries more, so instead of jam I put cherry jam. In time I added another one in it to see what fits and now I add: a little salt, rum essence, cinnamon, vanilla sugar, broken pieces (or 2 tablespoons of coconut if not I have nuts).

I don't compare myself to you, I ran into black women and I also got to know where I know. : & # 8221 & gt

PS 1: Because you said it was interesting to make vegan cakes, I recently discovered a fasting cake with coconut, I made it and it turned out exactly as in the pictures there and very good in taste. Maybe you will like it too, it's here:
http://www.lauraadamache.ro/2010/11/prajitura-de-post-cu-cocos.html#

PS 2: I hope you are both well, I haven't seen you in a long time.

Oh, thank you! The comparison with the mouse is very nice, but a bit undeserved & # 8230 As for the black woman, it's really a good idea to put less oil, she's a little fat. I will try to improve it but I didn't have time. For example I want to try apple juice instead of borscht: D. Man see & # 8230
I knew Laura Amandache's cake, but I had no first-hand impression of anyone who had even tried it. Thanks!
We are both very well, I hope you are too!

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there is talk of cakes, recipes, good food, tastes, spices and culinary ideas, all vegan (default and fasting).
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My name is Ilinca. I try the recipes, I take the pictures and I write on this blog from 2011. I am vegan, I have a weakness for beautiful cookbooks, dreamy and unfit places, original sandwiches. Imi.
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Put the chocolate flakes in a bowl with a thicker base, then add the melted butter and put it on low heat, stirring often, until the chocolate melts. After a while, add the sugar and mix until it melts. Leave to cool for a few minutes, then add eggs, essence, large ground hazelnuts and flour. Chew everything very well and pour into a tray lined with baking paper. Bake at 175 degrees for 20-25 minutes, until it passes the toothpick test. 10 minutes before the top is ready, melt in a steam bath, in a kettle, white chocolate and in another kettle dark chocolate with a tablespoon of oil.

Pour the dark chocolate evenly over the blackened blackberry, then with the help of a pos or a thicker bag cut in a corner, draw stripes on the width of the cake. Then with a toothpick draw stripes along the length of the cake, a stripe in one direction then change direction and draw the next stripe in the opposite direction. The cake is allowed to cool to room temperature so as not to lose its luster. Good appetite!

Cut into cubes and garnish with candied fruit.
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Cakes and other sweets.

My husband's grandmother turns 97 tomorrow and is a wonderful and wise woman. The great-grandmother (as we call her) keeps her fasting with holiness and for her I gladly made a fasting cake.

I adapted the recipe according to the ingredients that can be used during Lent and to "get rid" of the cherries put in the jar in the summer. A miracle cake came out, you don't even say it's fasting and the sour taste of the cherries fits perfectly with the slightly bitter chocolate.

The quantities used in the recipe are for a large stove tray (my tray in the electric oven is slightly larger than the ones in the stove). If you halve the quantities, you can make a smaller tray or leave it like this and it will come out a little thicker.

Ingredient:

& # 8211 1 cup and a half sugar (200ml cup)

& # 8211 2 cups mineral water (I put 1 cup and a half of water and half a cup of cherry juice)

& # 8211 6 tablespoons cherry top

& # 8211 4 cups flour (or 3 and a half cups, see consistency)

& # 8211 a powder of salt and some essences if you want

& # 8211 150 g dark chocolate (check to be fasting)

Method of preparation:

Everything is very simple. Mix the ingredients one at a time, the last being the flour.

The oven is heated to 180 degrees and the tray is prepared, this being covered with a baking paper. Pour the composition into the pan and bake for 35-40 minutes. (check with toothpick)

When the cake has cooled, melt the chocolate and make linear patterns. With a sharp knife, cut the cake before the chocolate hardens completely.

A very simple but effective cake.

Happy birthday great-grandfather! At the end I will tell you some wise words of the ancestor: "allow yourself"!


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(5 points / total votes: 167)

Monica Mihaly 9 years ago - 19 April 2011 10:18

uauuuu when I woke up I opened the calculation, and I couldn't believe how simple and how good it looks
it's clear the cake I'm going to make in the next few days
thanks ioana

Cristina 9 years ago - April 19, 2011 1:25 PM

D. 9 years ago - April 20, 2011 07:30

As far as I know, the black woman also has an egg white cream under the icing, I don't know exactly how it is made, but I can definitely say that.

Ioana 9 years ago - April 20, 2011 09:46

there are many variants of "beautifying" black women. the meringue you are talking about is one, others just a sprinkle of sugar, it can be marbled with cheese (see recipe on the site) or use a chocolate icing. or Mars in the modern version. and I must admit that it is a brilliant, good-looking and tasty idea. as the American would say "it's a keeper".
but words and pictures can't convince you that it's an extremely successful cake, you have to try it.

Norica 9 years ago - 22 April 2011 14:04

if I don't have whipped milk and chocolate, what can I put at my mother's house? I don't remember that she used chocolate and whipped milk ... help me rof

Ioana 9 years ago - 22 April 2011 14:15

I don't see a reason why you should replace them, because whipped milk and marching bars can be found in any small food. but if you want you can put instead of whipped milk: 100 ml of milk + 2 teaspoons of vinegar, and instead of bars go any chocolate you want (bitter, with milk, etc.).

Ioana Timis 9 years ago - 22 April 2011 15:20

Ioana, does the oven have to be preheated before? That's what I did and small cracks came out on top of the cake, but I don't know if it's because of that.

Ioana 9 years ago - 22 April 2011 15:55

must be preheated. but it's no problem, I also had cracks (see picture 2). after you glaze it, they won't be seen. that's why we "beautify" the face of the cakes, they don't come out perfect on top. there are small cracks or bumps. pastry chefs solve the problem by cutting the surface of imperfect countertops. but this is not the case, after glazing the cubes will look perfect.

Gabriela Zaharia 9 years ago - 29 April 2011 19:35

Now I took it out of the oven. I baked it in a cake pan with a diameter of 24 (I don't have another one) and it came out a bit high, I kept it in the oven for an hour. It cracked in the middle too, but it's nothing, I can't wait to glaze it. I'm sure it will be delicious, and the raw dough was good, I couldn't help but taste it

Cristina 9 years ago - 29 April 2011 19:51

Ioana I have a little question: can I put yogurt instead of whipped milk?

Gabriela Zaharia 9 years ago - 29 April 2011 20:36

Pt. Cristina: I didn't have whipped milk either, it can't be found here and I replaced it with yogurt and it came out. In all Ioana's recipes, I replace whipped milk with yogurt.

Roxanna Mika 9 years ago - 3 May 2011 11:33

I also made the cake last night. It turned out very good.
It looks a little crumbly, but it probably should be
Anyway, he ate last night, in a few minutes, half a tray. I barely managed to keep it for my friend. thanks ioana for the recipe

adina 9 years ago - 9 May 2011 16:27

Hi, last night I made this cake and it's very good, but I'm not a fan of coffee, and I wanted to ask you if I could replace it with something else. cappuccino made with milk or just milk.
thanks I'm waiting for an answer

Ioana 9 years ago - 9 May 2011 16:32

milk, water you can put. but also cappuccino with milk is a good idea.

catalina 9 years ago - 28 May 2011 11:23

to know that they are cool. I did it today. ii very sweet mmmm ii ​​very good and ii easy to make. thanks for the recipe.

adry 9 years ago - 14 June 2011 17:37

Good, good, good. I did and I recommended to others. Special icing with a taste of marching (the only snack after which I go to the wind).

gabi 9 years ago - 17 July 2011 12:04

Do you remember what weight the marching bars had? I know that there are two smaller bars in a package. I understand that you used one with a single stick? I don't want to fail

Ioana 9 years ago - July 18, 2011 09:19

individual marching bars I used. I don't know what weight they have, I think about 50 gr each.

Caesar 9 years ago - July 19, 2011 9:55 PM

In the end, does the glaze harden?

Caesar 9 years ago - July 19, 2011 9:57 PM

Ioana 9 years ago - July 20, 2011 09:19

the icing hardens a little compared to when you put it, but it doesn't become as hard as chocolate. it will be creamy.
you can syrup the countertop a little if you want.

elena 9 years ago - 31 July 2011 23:19

Servus Ioana. I'm a big fan of black women, and your recipe inspired me, but it turned out to be very shattering. Do you have any idea why? So that I can fix the mistake next time.
thank you very much

mihaela 9 years ago - 5 August 2011 12:07

Ioana itsi I give advice, ka negresa to be even tastier maninko a pik kaldutsa shi ku a ball of ice cream next to it is delicious asha mankam noi in kishinau..kombinatsia is very good..black sweet and a pik kalda after kare comes a teaspoon of cold ice cream ..

Ioana 9 years ago - 8 August 2011 14:00

Elena, it looks like it's baked too hard. Is your oven thermostat accurate enough? I say next time leave it less in the oven and do the toothpick test faster.

mihaela, thank you very much for the suggestion, I will try like this next time.

danamama 9 years ago - 12 August 2011 10:40

This blackberry is grade 10. I made it and it turned out perfectly (appearance and taste) It was appreciated by those who tasted it.
Congratulations.

elena 9 years ago - 13 August 2011 10:11

Hi Ioana. Thank you very much. Today I will do it again, and I will see how it comes out, And we eat black with ice cream, and indeed. it's delicious !!

Roxana Maria Iosep 9 years ago - 13 August 2011 12:14

I did it too, it turned out perfect! Thanks for the recipes!

pater luminita 9 years ago - 12 September 2011 09:01

it's excellent I haven't eaten in a long time

Cristina 9 years ago - 28 September 2011 12:40

What can I use instead of liquid cream? Thank you: D

Ioana 9 years ago - 28 September 2011 12:50

milk and a cube of butter after you take the icing off the heat.

loredana 9 years ago - 8 November 2011 20:39

my cakes crack on top very hard why?
and I respect exactly the recipes!

karina 9 years ago - 12 November 2011 22:19

Ioana 9 years ago - 13 November 2011 13:50

yes, but it won't look good. the glaze is not only for taste but also to hide imperfections from the surface. but you can sprinkle some powdered sugar if you don't want to make the icing.

Loredana Ile 9 years ago - December 1, 2011 15:00

it's the best blackberry I've eaten, the top is very good and the icing is great

alina 9 years ago - 2 December 2011 12:02


girls girls you are phenomenal, I had a lot of fun with the comments made by you, don't get me wrong, I will make a cake thanks to your comments, you are too strong, I will pooop you all

Negresa 9 years ago - 7 December 2011 18:03

Hi, how do you make espresso coffee?

Ioana 9 years ago - December 8, 2011 11:10

using an espresso machine. but if you don't go for a coffee by the kettle or a hard brewed filter.

Narcisa 9 years ago - 19 January 2012 17:46

Very good black woman. She was very much appreciated by my husband. Thank you Ioana!

Simona Blaga 9 years ago - 25 January 2012 21:38

I also made blackberry and in order not to crumble, I used only butter (200g)!
thanks for the recipe, it is perfectly appreciated by my children

Ioana 9 years ago - January 26, 2012 10:05

Laurentiu Aurel Mirica 9 years ago - 1 February 2012 18:59

Ioana, I don't want to put coffee because of my boy. What can I put in place?

Ioana 9 years ago - 1 February 2012 19:50

Simona-Adina Hotea 9 years ago - 1 February 2012 19:53

Nela, you can put the same volume of water (200 ml), in the original recipe this very possible replacement is specified. Good luck with that !

Any 9 years ago - 2 February 2012 13:34

superb black

Your blackness Ioana looks wonderful. I'm going to try it today. but I wouldn't want it to be crumbly. That's why I'm going to ask Simona what she meant when she said she only used butter (200g)? haven't you put oil on? or?
thanks for the recipe Ioana

Ioana 9 years ago - 2 February 2012 13:55

that's certainly what he meant. but if he reads us we are waiting for him to confirm this.

Luciana Alexandra 9 years ago - 2 February 2012 15:44

And the question is, how many grains are in a sachet of baking powder? I don't live in Romania and I don't remember exactly

Ioana 9 years ago - 2 February 2012 15:46

about 10 gr. read on your envelope for how much flour your baking powder is indicated and match.

Simina 9 years ago - 10 February 2012 11:51

I also made the cake. it turned out DELICIOUS !! Only it's not a recipe like the one from Ceasca's time !! It's 99% identical to Elglish Chocolate Fudge Cake !! Heat in the microwave as much as you want to eat to melt the icing and serve with vanilla ice cream (or sweet cream for children, in winter). The excellent hot-cold combination !!

Ioana 9 years ago - 10 February 2012 11:52

I also have the recipe from his cup time, but this is much better. thanks for the suggestions!

miha diaconescu 9 years ago - 10 February 2012 14:24

Lidia Roscau 9 years ago - 11 February 2012 19:55

lucia 9 years ago - 15 February 2012 10:21

I made one last night, it's delicious. I just put less sugar. I didn't crack it.
last night until 10 in the morning I ate half a tray 20x30 cm. that's so good.

Laurentiu Aurel Mirica 9 years ago - 17 February 2012 10:15

I would ask you to still give us the recipe from his cup time. More options do not hurt. Thank you.

Ioana 9 years ago - 17 February 2012 10:17

just yesterday I thought it would be appropriate to post it thought by thought.

Laurentiu Aurel Mirica 9 years ago - 17 February 2012 10:20

marcela 9 years ago - 19 February 2012 14:56

Catalina Elena Ionita 8 years ago - 3 June 2012 01:08

Super. It turned out very well !! The idea of ​​the Mars icing is brilliant !! Congratulations!!

rody 8 years ago - 16 June 2012 16:26

mihaela 8 years ago - 1 September 2012 17:15

this cake will always remain in my memory. today my 4 year old and 8 month old daughter did it alone. I just prepared the ingredients for him, because he doesn't know how to weigh. She's so excited you don't even know! That's all he mentioned "Mommy's hand is already hurting from so much spinning, but it's going to be so tasty!". I will put some pictures. proof. inca n-am gustat-o, ptr ca de abia am pus glazura si inca e caldutza. miroase extraordinar de bine. noi n-am gasit ciocolata mars (la magazinul de unde stam) si asa in urgentza am folosit snickers. si n-am mai avut frisca lichida si am folosit cateva linguritze de smantana acra. am zis sa incercam. si bine ca am incercat. a iesit foarte, foarte buna. nu ma asteptam sa iasa glazura asa buna. doar ca deasupra se vad alunele din ciocolata, dar arata foarte bine. o sa revin cand gustam. noi am facut-o in forma de tort (26 cm, si a fost k . nu a iesit prea inalta). a fost dorinta fetitei mele.

Ioana acum 8 ani - 2 Septembrie 2012 12:42

sper ca gustul a incantat-o pe micutza la fel de mult ca si prepararea! este super ca o implici in acest gen de activitati foarte relaxante. felicitari!

mihaela acum 8 ani - 2 Septembrie 2012 15:59

foarte tare. azi am fost la masa la socri si a trebuit sa ducem cu noi "tortul" si iti dai seama ca tinut neaparat sa i se cante "La Multi Ani!" (chiar daca inca mai sunt 4 luni pana atunci). a fost incantata sa i se spuna cat de buna a facut ea prajitura.

Ioana acum 8 ani - 3 Septembrie 2012 15:31

corect, daca a muncit atat, trebuie sa i se recunoasca meritele

natalia acum 8 ani - 5 Septembrie 2012 12:08

Am facut ieri prajitura. este dementiala.

Lidia acum 8 ani - 8 Septembrie 2012 16:36

acum am pus si eu negresa la cuptor, sper sa imi iasa, mai devreme am inceput sa fac o negresa dar cu reteta de pe alt site si mi=am dat seama ca e o idiotenie de reteta:d acum incep sa fac glazura, problema e ca nu am frisca o sa incerc cu lapte, sper sa iasa ceva

RAMONA acum 8 ani - 23 Septembrie 2012 00:22

Am respectat absolut tot si nu mi-a crescut prajitura mai deloc. DE CE?

Natalie acum 8 ani - 23 Septembrie 2012 00:25

Ceeeeea mai buna reteta de negrese !!

Ioana acum 8 ani - 24 Septembrie 2012 10:54

praful de copt l-ai pus? era ok? doar fara el nu ti-ar fi crescut ca lumea prajitura.

Toni acum 8 ani - 29 Septembrie 2012 23:22

Buna Ioana, am facut azi negresa dupa reteta ta si a iesit ffff sfaramicioasa. Ce-am facut gresit? Glazura cu Mars in schimb e delicioasa! Thanks!

Ioana acum 8 ani - 30 Septembrie 2012 11:12

ai tinut-o mai mult la cuptor? daca nu, data viitoare o poti testa un pic mai repede decat timpul dat de mine si cum e scobitoarea curata o scoti.

Mihaela acum 8 ani - 21 Octombrie 2012 10:13

Buna Ioana,
Astazi am facut reteta ta. Am folosit toate ingredientele tale, mai putin cafeaua care am inlocuit-o cu laptele. Dupa ce am scos de la cuptor prajitura am observat ca nu crescuse uniform, iar dupa cateva minute s-a retras si partea crescuta. Nu stiu ce am facut gresit de nu a crescut inalta. Compozitia trebuie facuta rapid?

Ioana acum 8 ani - 22 Octombrie 2012 11:03

da, compozitia trebuie copata imediat dupa ce ai preparat-o. era coapta prajitura inauntru cand ai taiat-o?

Mihaela acum 8 ani - 22 Octombrie 2012 19:23

Da, prajitura era coapta inauntru, insa nu a iesit pufoasa si inalta. In rest, ea a iesit gustoasa si nu era nici sfaramicioasa. Praful de copt trebuie stins? Ma gandesc ca asta ar mai putea fi cauza, eu l-am pus nestins.

Ioana acum 8 ani - 23 Octombrie 2012 11:52

nu trebuie stins praful de copt. eu ma gandesc ca ai mixat prea tare aluatul. de obicei la genul asta de prajituri (si checuri) se amesteca usor. eu folosesc telul la majoritatea, fiindca nu e asa dur cu aluatul ca si o lingura. incerca asa data viitoare.

Mihaela acum 8 ani - 23 Octombrie 2012 21:55

Este posibil ca aluatul sa fi fost mixat prea tare, intr-adevar. Data viitoare voi incerca cu telul. Multumesc pentru raspuns.

alisia acum 8 ani - 4 Noiembrie 2012 14:39

as putea sa fac 2 platurii si intre sa le umplu cu budinca d vanilie sau ciocolata si deasupra sa pun glazura.
merci pupici din spania _*

Mihaela C acum 7 ani - 23 Februarie 2013 20:58

Ce nivel folosesti la cuptor pentru negresa? Abia astept sa fac reteta ! Thanks!

Ioana acum 7 ani - 25 Februarie 2013 09:48

Mihaela C acum 7 ani - 25 Februarie 2013 17:05

Da, am vazut ca la 180 dar pe ce raft ?

Ioana acum 7 ani - 25 Februarie 2013 17:22

cel din mijlocul cuptorului

kikita adelina acum 7 ani - 19 Martie 2013 19:31

Rebeca acum 7 ani - 17 Mai 2013 19:09

Yamyy. sooper delicioasa reteta Ioana!am facut-o de revelion si toata lumea a fost ff incantata acum e la cuptor si abea astept sa o incerc din nou. multumim pt retete

Crina acum 7 ani - 8 Iunie 2013 20:21

vai ce buna-i prajitura asta. am facut azi o tava da cred ca e putina pentru 2 persoane sigur reteta asta o sa fie pe lista mea de prajituri preferate am o intrebare: daca data viitoare as adauga visine fara samburi in blat, ar fi ok? Am niste visine, fara samburi, la borcan si ma gandeam sa incerc sa le adaug in blat cand o sa mai fac negresa, insa m-ar interesa si parerea ta.

RAMONA acum 7 ani - 8 Iunie 2013 22:56

Am facut si eu negresa astazi, a iesit perfect ,delicioasa, felicitari pentru site, am incercat multe din retetele postate aici sunt extraordinare toate!

cristina acum 7 ani - 19 Iunie 2013 21:45

Buna seara, Ioana, frisca nebatuta din reteta se refera la praf de frisca la plic.Nu sunt sigura ca am inteles bine.Am vazut si in alta reteta, la prajitura cu ciocolata si cocos.Nu am incercat niciuna inca din acest motiv.Multumesc pentru retete, este cel bun site.Felicitari!Sa nu te opresti, ne bazam pe tine!

Ioana acum 7 ani - 20 Iunie 2013 13:50

Cristina, este vorba de smantana naturala pentru frisca. arata asa: [link] sau asa [link]
este ca o smantana. daca o bati devine frisca. se gaseste in supermarketuri.

cristina acum 7 ani - 20 Iunie 2013 15:45

Thanks! Nu m-am gandit deloc, primul lucru care mi-a venit in minte a fost praful de frisca.Abia astept sa incerc prajitura, pana acum tot ce am incercat din retetele tale a iesit super.

Ioana acum 7 ani - 20 Iunie 2013 16:03

o sa schimb formularea ca sa fie mai clar

Lăzuran Iasmina acum 7 ani - 26 Iulie 2013 13:34

Am incercat si noi anul trecut reteta si a iesit foarte buna praj Chiar astazi am sa fac blatul dupa care am sa fac o crema de caramel dupa o reteta gasita tot pe internet ([link]), iar peste o sa prepar glazura Sunt curioasa daca o sa imi iasa :D :D :D :D

Ioana acum 7 ani - 26 Iulie 2013 13:38

wow, Iasmina, arata f. bine cubuletele astea

Lăzuran Iasmina acum 7 ani - 26 Iulie 2013 20:33

Daaaa, acum am bagat-o in frigider cam moale crema dar sper ca se intareste cum scrie in reteta. Abea astept sa gust !

Ioana acum 7 ani - 27 Iulie 2013 11:59

Lăzuran Iasmina acum 7 ani - 27 Iulie 2013 22:27

cam moale crema de caramel cred ca ii trebuie mai mult unt. In rest a fost perfoct :D

Dana acum 5 ani - 7 Aprilie 2015 19:54

ce bine arata negresa asta! intra in meniul de Pasti

Ioana acum 5 ani - 7 Aprilie 2015 21:01

spor, sa ne spui cum a iesit.

elena acum 5 ani - 4 Mai 2015 13:29

Re: Negresa si tot ce apare nou

Cand eram acasa ,de sarbatori pregatea mama negrese,erau foarte bune,acum a venit randul meu sa fac la mine acasa,dar uitasem unele ingrediente asa ca am intrat aici

Barbu acum 5 ani - 6 Mai 2015 14:36

Foarte buna . si usor de facut

Silviu acum 5 ani - 27 Iunie 2015 19:04

Nu am avut batoane mars. Am facut glazura cu lapte, ciocolata, un pic de zahar si un pic de cacao. A iesit geniala. Excelenta reteta. Blatul e super pufos. Ah si la blat am pus iaurt pentru ca nu am avut lapte batut

ana maria acum 4 ani - 15 Septembrie 2016 23:08

Hi
Si eu am facut prajitura
Si a iesit buna
Bravo Oana

Carmen acum 3 ani - 24 Aprilie 2017 13:56

Hi! e minunata reteta! eu am pus 175 g zahar ( si a fost suficient, pentru ca e dulce glazura) si am imbunatatit-o cu vreo 150 g nuca si o mana de stafide inmuiate in rom. Merci pt reteta!

Ioana acum 3 ani - 26 Aprilie 2017 13:31

sadaf acum 3 ani - 9 Iunie 2017 16:58

Va rog diametrul tavi va rog

Ioana acum 3 ani - 9 Iunie 2017 17:08

e tava dreptunghiulara, nu are diametru.
dimensiunile tavii sunt trecute in reteta.

corina acum 3 ani - 21 Decembrie 2017 13:58

Mama mea are alta reteta lasati.mi adresa de fb si va trimit sa vedeti cum se face cu adevarat , nu se pune cafea pentru ca ,copii nu o pot manca. ?

Ioana acum 3 ani - 21 Decembrie 2017 15:22

corina, poti sa o treci aici linistita, sunt sigura ca si altii sunt interesati de reteta ta.

Simina acum 3 ani - 7 Februarie 2018 12:19

Elena acum un an - 3 Martie 2019 10:59

Delicioasa multumesc pt reteta

Oana acum 30 minute - 16 Februarie 2021 15:03

Toata familia a savurat negresa. Testul suprem: mama a fost de parere ca e mai buna decat cea facuta de ea, dupa reteta ei veche. Ma declar satisfacuta.


Intr-un bol se amesteca ingredientele pentru negresa. Nu conteaza ordina. Se pot amesteca cu o lingura sau cu mixerul.
Tava se tapeteaza cu o foaie de copt sau cu ulei si faina. Se toarna compozitia in ea si se da la cuptor cca 40-45 de minute. Se scoate din cuptor si se lasa sa se raceasca.
Se prepara glazura. Se pune o craticioara pe foc, se adauga apa si zaharul, se amesteca pana cand acesta se topeste.
Se adauga cacaoa si nuca si se amesteca. Se toarna peste negresa si se acopera uniform. Se presara nuca de cocos.

Pregateste si tu negresa pufoasa cu mere si glazura reteta simpla si rapida!
Good appetite!


Reteta NEGRESA DE CIOCOLATA

Deserturile clasice nu se demodeaza niciodata, cu atat mai mult cele care iti amintesc de copilarie si de gustul de acasa. Ne-am gandit care ne-ar fi fericirea de astazi si ne-am oprit la celebra negresa cu ciocolata. Pe cat de simpla de preparat, pe atat de gustoasa. Pufoasa, cu un gust intens de ciocolata si sanatoasa, promite sa te cucereasca de la prima degustare.

Se pun la 100 de grame de ciocolata congelator, pentru cateva minute, cat sa se intareasca bine, dupa care se adauga in vasul robotului de bucatarie ori in mixer, pana se obtine o pudra. Restul de 100 de grame se toaca cu un cutit, grosier.

Untul pastrat la temperatura camerei se mixeaza, impreuna cu esenta si cu zaharul, pana se obtine o spuma densa.

Se separa albusurile de galbenusuri, care se adauga, treptat, peste crema de unt. Se mixeaza bine si, in crema astfel obtinuta, se adauga faina, pudra de cicoolata, cacaua si praful de copt. Se adauga, apoi, laptele.

Albusurile se mixeaza cu un praf de sare, pana devine spuma suficient de tare. Se incorporeaza in amestec.

Intr-o tava tapetata cu hartie de copt, se adauga compozitia si se da la cuptor pentru aproximativ 30 de minute.

Pentru glazura de ciocolata, se topeste ciocolata in baie de aburi, se adauga lapte, treptat, pana se obtine consistenta dorita si se toarta peste prajitura.



For the dough:

2 cani* zahar
2 cani de apa minerala
3 tablespoons cocoa
o cana ulei
1 sachet of baking powder
o jumatate fiola esenta de migdale
o jumatate fiola esenta de vanilie
1 pinch of salt
o cana visine din compot
3-4 cani de faina, in functie de consistenta
o cana nuca de cocos

*Se foloseste aceeasi cana (de 250 ml de obicei) pentru a masura ingredientele


For the chocolate icing:

2 tablespoons cocoa
2 tablespoons oil
6 linguri zahar pudra
2 linguri si jumate de apa fierbinte


Video: ΚΛΑΦΟΥΤΙ βανίλιας με κεράσια - Recipe (October 2021).