1. Put the pan on the fire according to all the ingredients - without eggs - until the chocolate melts and mixes.
2. Take the pan off the heat then mix everything in a blender with the eggs, approx. 2 minutes. Serve hot or cold drink.
Cake with coconut cream and chocolate
For our personal pampering I rarely make cakes, but even when I do I make sure it is something special.
Some time ago I saw a picture of a zebra cake on the internet. It was a classic cake but it looked very nice.
And immediately there was a click in my mind of a combination that would work very well.
The combination of flavors and the finesse of the creams came out of the dream, even if in terms of appearance I didn't manage to make it look like a zebra.
But don't worry, I know what I didn't do well, and next time it will definitely come out perfectly.
60 gr almonds
20 gr coconut flakes
90 gr dates
1 lg melted cocoa butter
1 Lg cocoa
Grind the almonds in the S-shaped robot as small as you want, then add the rest of the ingredients until a sticky dough is formed.
It is shaped evenly in the shape of a cake.
I used a 16 cm cake form.
For the creams I hydrated 300 g of cashews for 4 hours (they increase their volume) and then I divided them as follows:
250 gr cashews
1 cup and a half water
3-4 tablespoons cocoa (to taste)
2-3 tablespoons honey (to taste)
4 tablespoons melted cocoa butter
Put the cashews in a blender together with a cup of water. It is processed, and then the other half cup of water is added.
We don't want the cream to be too soft. After obtaining a fine cream we can add the rest of the ingredients until well incorporated.
200 g cashews
1 cup water
1 can of 400 ml coconut milk (I used from Rapunzel with a content of 67% coconut pulp)
2-3 tablespoons honey (to taste)
5 tablespoons melted cocoa butter
Usually for cakes that coconut cream use coconut flakes for a more intense flavor. But thanks to them the cream does not come out very fine. That's why I thought of using coconut milk.
So put the cashew in a blender together with 3/4 of a cup of water. We process and then add the coconut milk. Attention !, only milk, no canned water. We process again, and if we still need water we can add the rest left in the cup.
Then add the rest of the ingredients and blend until well incorporated.
For me, the coconut cream was softer than the chocolate one and that's why my stripes didn't go well.
So try to be about the same consistency.
Cherry cream cake and chocolate
In a bowl, mix the flour with the sugar, vanilla sugar, cocoa, add beaten eggs, baking powder, baking soda soaked in lemon juice, oil and cold milk.
Mix well with the aim to obtain a viscous composition. (like sour cream)
Pour into the tray lined with baking paper (I used the tray on the stove), then put in the preheated oven until it passes the toothpick test.
Let it cool very well, I cut it in half, then I cut it in half again.
In a kettle, add the broken chocolate pieces, the butter cut into pieces and 200 ml of whipped cream, put on low heat, stirring constantly until it melts, cover with foil and let it cool very well, mix until it doubles in volume, add the rest of mixed cream and mix.
Cherry cream - over the pitted cherries, add the sugar and mix well and leave for 30 minutes, then pass them with a blender, strain them with a strainer.
Mix cream with 1/2 of the syrup obtained, add condensed milk and, if we want a darker color, add syrup, mix well until smooth.
Assembly-place the first sheet-syrup it-add 1/2 chocolate cream-countertop-syrup-1/2 cherry cream-countertop-syrup-chocolate cream-countertop-syrup-grease the countertop with the remaining cherry cream and let it cool, approx. 1 hour.
Melt the chocolate with the whipped cream, pour over it and decorate with fruit.
Separate the egg whites from the yolks and mix the egg whites with the vanilla sugar (50gr. Vanilla sugar), mix until a hard foam is made, then add the yolks and mix, add the melted chocolate together with the butter and sugar (melt in a bowl on a steam bath) and finally add the baking powder quenched with apple cider vinegar and wheat flour and mix until we get a homogenized paste.
Grease the cake tin with butter, then line it with flour and pour the composition into the pan, put the pan in the oven for about an hour in the preheated oven.
After removing the top from the oven, put the chocolate for the icing in a metal cup and put the cup in the oven and let the chocolate melt (it melts very well and does not stick to the cup). When the top has cooled, cut it in half and syrup the piece of top with apricot compote syrup or any kind of syrup we have in the house, put the apricot jam mixed with liqueur, put the top of the top and syrup again, then pour the chocolate over the top and spread the chocolate well and over the chocolate we will put crushed hazelnuts.
Then we put the cake in the fridge!
Try this video recipe too