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Pandispan with cherries and chocolate

Pandispan with cherries and chocolate

Mix the egg whites with a pinch of salt, until they double in volume, add the sugar and mix until it becomes a glossy foam, add the yolks one by one, mixing well after each one.

Add oil, milk, flour mixed with baking powder and lemon peel,

Mix with a wooden spoon until smooth,

Grate the chocolate or chop it with a knife and mix it with the composition,

Pour the composition into a greased tray lined with baking paper, add the cherries (washed and pitted)

We press the cherries a little with a fork,

Put in the preheated oven until it passes the toothpick test,

Let cool in the pan, after which we can powder with powdered sugar,



Cheesecake with cherries and chocolate

I like to prepare desserts all year round & ndash and yes, I mean any type of dessert! Yet, I prefer to bake pies, cookies and others like that more in the cold months on the same system I prefer to prepare more desserts fresh and cool spring and summer.

Cheesecake site is one of those desserts that, for me, simply means & ldquovara & rdquo, whether we are referring to the original recipe (ie the one that must be baked in the oven) or the one that does not require baking. Regardless of the method of preparation chosen, one thing is certain: the cheesecake is served cold, directly from the refrigerator. And for this very reason it is one of the most refreshing desserts you can make! & # 128578

Cheesecake is, without a doubt, one of the most beloved desserts in the world. And if you don't know much about its history, I'll tell you a few things before you start making this cheesecake with cherries and chocolate.

The first cheesecake in history was attested in Ancient Greece by the Greek physicist Aegimus, in the 5th century BC. This physicist wrote a book about & bdquoarta & rdquo making cheesecake & ndash about as much as he liked this dessert! So it seems that we are not so different after all, even if it separates us for centuries of history.

The oldest cheesecake recipes can be found in the book of Cato the Elder From Agri Culture, which includes recipes for three cheesecake cakes: libum, savillum and placenta. These were, in fact, prepared for religious purposes, and of all three, & bdquoplacenta & rdquo most closely resembled today's cheesecake because it had a countertop that had to be prepared and baked separately from the filling.

Cheesecake as we know it was not "known" until the 18th century. The year 1872 was very important for this type of dessert because then the Americans invented it cream cheese & bdquomoderna & rdquo, which we all know now. Despite the name cheesecake (cake meaning cake), this type of dessert is not classified as a cake. Most people say yes more like a tart. So there are some debates on this subject.

Let's continue. I think we all know there are two main types of cheesecake, don't we? With baking and without baking. Moreover, the cheesecake differs a lot depending on the region in which you will try it. For example, in South Africa there are a variety of cheesecake varieties, the most popular being whipped cream, cream cheese and gelatin for the filling, and the top is made of digestive biscuits and butter. This type of cheesecake is not usually baked.

If we are advancing towards Asia we will find various flavors of cheesecake such as matcha, lychee and mango & ndash more exotic, so. The Asian cheesecake also has a lighter flavor, it is fluffier and more airy. The Indians also have their own version of cheesecake & ndash it's called chhena poda. It is a type of cheesecake that is made by baking a mixture of chhena (a type of cottage cheese), sugar and NUTS.

European cheesecakes are more similar to each other, but we will find small differences between countries. E.g, the Germans don't like it to use a classic cookie sheet, but prefer a dough instead. In England and Ireland, cheesecake is usually made with a crumbly cookie sheet, over which butter is added.

The most interesting thing is that English cheesecake usually has a fruit topping in compote, and not fresh, the most popular options being black cherries, black blueberry, strawberries, passion fruit, raspberry and of course, lemon cream. However, the most interesting type of cheesecake is found in Scotland - a salty cheesecake with salmon. Unexpectedly, isn't it? & # 128578

And, of course, this article wouldn't be complete if I didn't mention the classic New York cheesecake that has a cream from cheese cream, but also sour cream. It is a rich, dense and very creamy cheesecake, baked twice, which gives it an absolutely unique taste and texture.

Did I mention that this recipe for cheesecake with cherries and chocolate is 100% vegan (fasting)? Yes, yes, it is possible to replace all the ingredients in a cheesecake and make it vegan, in fact it is very easy! You just have to pay a little attention to the recipe I wrote below and you will not be able to fail, I promise!

By the way, today's cheesecake does not require baking, so it is extremely easy to make. The hardest part will be waiting for it to harden in the fridge, believe me! ). So, if you have all the necessary ingredients and a good blender, you can get to work already.

In conclusion, I only mention that chocolate and cherries are an absolutely wonderful combination. Especially fresh cherries! Do I need to add anything else? I think not, so I wish you more cooking! & # 128578

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Roll with cherries and chocolate

I have to tell you that my mother-in-law is a great lover of chocolate and cherries, so when she saw this dessert she was very happy!

After I prepared my fluffy strawberry roll, I said that I must try a chocolate top with cocoa. And since I couldn't let summer pass without making a dessert with cherries and chocolate, I thought of this roll.

From the category of cherries and chocolate, meaning Black Forrest, you can also find on the blog other desserts such as: Black Forrest Pavlova, pancake cake with cherries and chocolate, or cherry and chocolate cake.

  • Ingredient:
  • for pandispan:
  • 4 eggs
  • 100 g sugar
  • 60 g flour
  • 30 g black cocoa
  • 10 g starch
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla sugar
  • 1 pinch of salt
  • for cream:
  • 200 g mascarpone
  • 250 g whipped cream
  • 30 g old powder
  • 2 teaspoons vanilla sugar
  • for cherry jelly:
  • 300 g pitted cherries
  • 100 g sugar
  • 1 teaspoon lemon juice
  • 50 ml water
  • 1 tablespoon starch
  • 5 g gelatin granules
  • Furthermore:
  • 1 tablespoon oil to grease the baking paper
  • cocoa powder for powdering the countertop
  • fresh cherries
  • chocolate chips

First, heat the oven to 180 degrees Celsius. In a bowl sift the flour mixed with cocoa, starch, baking powder and salt. In the bowl of a mixer, add whole eggs together with the sugar and vanilla sugar and beat the eggs at high speed until they triple in volume.

Add the flour, cocoa and starch mixture and mix slowly with a spatula. Mix with wide and light movements taking care not to remove all the air incorporated in the eggs.

Take the large, deep tray of the stove (my tray is 33 × 19 cm) and line it with baking paper. Grease the baking paper very well with a film of oil. Don't skip this step of greasing the baking paper with oil! In the end, you risk not being able to remove the entire countertop from the paper. Pour the composition into the tray and level very well with a spatula. Slide the countertop tray 2-3 times so that the composition in the tray levels well.

Put the top in the hot oven for 10-12 minutes until it is baked and fluffy. Test the worktop with a toothpick and see if it is completely baked.

Let the countertop cool slightly for 10 minutes. Sprinkle a thin layer of cocoa over the entire surface of the countertop. Place another baking paper over the cocoa powder. Turn the top over with the cocoa powder and the baking paper down and carefully peel off the other baking paper that was in the tray.

Powder with cocoa on the other side of the countertop. Grasp the shorter side of the worktop, start and roll the worktop tightly with the baking paper underneath. Keep the countertop rolled until it cools completely.

Meanwhile, prepare the cream: in a bowl add mascarpone at room temperature together with the sugar and vanilla sugar. Add the whipped cream and mix gently until you get a light cream. Set it aside.

For the cherry jelly: Hydrate the gelatin in 2 tablespoons of water. Put the cherries, lemon juice and sugar in a saucepan. Mix everything well and cook for 10 minutes until the cherries soften.

In a bowl, dissolve the starch in water and pour over the cherry mixture and simmer for another 1-2 minutes on low heat until the mixture thickens. At the end add hydrated gelatin. Mix well until the gelatin is completely melted. Allow to cool to room temperature.

For installation: Unwrap the top from the baking paper and spread it lightly. At this point it is easy to handle. Spread whipped cream and mascarpone on the entire surface of the countertop. Using a spatula, level the cream very well so that you have a layer that is as uniform and even as possible. Don't forget to keep a few tablespoons of cream for garnish, so don't use all the cream in the filling!

Pour a few tablespoons of jelly over the entire surface of the cream, using a lightly marbled knife. Roll the countertop again on the shorter side of the countertop. Roll tightly to the end, thus obtaining the roll. Wrap the roll in baking paper left on the counter and refrigerate for 2-3 hours or overnight.

When serving, cut the ends of the roll for a beautiful appearance. Garnish the roll with the remaining cream, fresh cherries with tails and chocolate chips.


Searched words "chocolate-cake-and-cherries"

Top: Separate the eggs. Beat the egg whites with a pinch of salt until they froth, gradually add the sugar and the yolks.

For the beginning, put the cherries in a bowl and pour the cherries over them. Top: On the steam bath, melt the chocolate together with

Place biscuits on the bottom and edges in a round tray. The cheese is crushed together with the strawberries and some

1. In a bowl put the milk, chocolate and butter on the stove, over low heat, until melted. 2. Separate the egg whites from the yolks. 3. Batem

We make the countertop from today to tomorrow so that it has time to cool down, so that we can cut it as well as possible. This is what I usually do, but it is possible

Line a 25 * 30 tray with parchment paper. Preheat the oven to 180 degrees. Melt the chocolate in a saucepan

For the top, put all the above ingredients in a bowl and mix until smooth. The composition is put in the oven

In a bowl, mix the flour with the sugar, vanilla sugar, cocoa, make a hole in the middle and add the beaten eggs, the powder

Top: Beat the butter well with the sugar, vanilla and a pinch of salt until it becomes foam, add the flour mixed with the baking powder and

For the sheets: put the white sugar, the raw sugar, the honey, the butter, the milk and the salt in a double-bottomed saucepan. Put on the fire, mix

It is a very pleasant cake to taste. the aroma of cherries is sensational, and about alcohol, I can say that it is not even felt. It really was

This cake is for 10-12 people, the baking time of the countertop is 45 minutes and the preparation time (arrangement, creams, garnish)

Sift flour, cocoa, baking powder and salt into a bowl and set aside. Mix the butter with the sugar until it becomes creamy, then add the ones

Top Separate the egg whites from the yolks. Over the egg whites add a pinch of salt and mix well until the composition doubles in volume

Preparation: Prepare the caramel cream as follows: put in a plastic bowl 1 glass of milk, 1/2 can of liquid cream Hulala, 1

In a bowl, whisk the egg whites with the sugar, separately mix the eggs with a pinch of salt, oil and essences. The content spills over

Separate the eggs and beat the egg whites with a pinch of salt. When they are ready, add 1 tablespoon of sugar, mixing until smooth

We make two normal countertops, of 10 eggs each. Put them in the oven for 25 minutes, then put them to cool. After cooling the countertop

1. Beat the whipped cream until it hardens. 2. Cut the cake top into 2 horizontal slices. Place the top slice on a base

For the dough, mix the ingredients very well and divide the crust into 3 parts. If coc 3 was. Mix the syrup ingredients

To prepare the base, beat in a bowl the 6 yolks together with half the sugar until they foam and turn white.

Remove the cherry seeds, sprinkle with sugar and leave to soak for 30 minutes, then drain in a sieve. For the preparation of the countertop,

Beat eggs with 3 tablespoons of cold water until a cream is obtained. Gradually add 100g of sugar, vanilla sugar and salt, stirring constantly. it

Preparation: Prepare the cake top (it is better to do it the day before). Beat the egg whites with the sugar and a pinch of

The Black Forest cake is a German dessert, usually made from a top with cocoa, whipped cream, cherries or cherries and chocolate flakes. Usually, liqueur or rum is added to top the syrup.

Delicious, colorful, fragrant, versatile and extremely healthy, strawberry is one of the most beloved fruits in the world. And now she is the star of the season!

I would legislate pampering with chocolate at least twice a day, simply or in dozens of combinations. Is anyone against it? Raise your hand, because I can find a needle for anyone's coat! When your blood sugar hits your scalp, precipitating convulsions, it's a must

The heat wave has already settled outside and something tells us that we will have a rather long and very hot summer. It's time to arm ourselves with a lot of patience and calm, but also with recipes that will lower the thermometer degrees a bit more. Therefore,

The year 2014 has passed, and after the culinary feast of the Holidays, we believe that it is necessary to share with us the most delicious recipes of the past year. It was not at all easy to choose 15 of the crowd


& # 8211 Choux with chocolate and cherries

If a few years ago I was labeling myself as a true chocoholic, it has come the time to admit that I am over chocolate. I no longer seek it, I no longer want to use it in desserts as much as I used to. Chocolate candies are the exception that confirm the (new) rule! My desserts are less and less chocolatey and more fruity, packed with lighter flavors, more aroma and creamy textures. However, there's one type of chocolate that I simply can't resist: Dulcey from Valrhona or caramelized white chocolate. It & # 8217s is the one type of chocolate that I find mesmerizing. The slightly caramel, sweet and salty flavor is addictive, I & # 8217m telling you!

The good news though is that you can easily replace Dulcey with a different type of chocolate, whether it is white, milk or dark, and the result will be just as delicious! Mind you, be adventurous and add a drop of praline or a spoonful of pistachio paste into the whipped ganache and you will have a whole new flavor to fill your cabbage with! It & # 8217s a cream that is pretty sensitive to higher temperature though so be aware of that when using it!


Appetizing dishes

ingredients required are:
7 eggs, 7 tablespoons sugar, 7 tablespoons flour, 1 handful of cherries, vanilla essence.
Preparation:
Separate the 7 eggs. In the mixer bowl, beat the egg whites with the 7 tablespoons of sugar in a row. When we have finished with the sugar, we start to add, one by one, the 7 yolks and at a certain moment we add the vanilla essence to taste. After we have incorporated the yolks, we start to put in the flour, little by little mixing lightly, with movements from bottom to top with a wooden spoon or plastic pallet. We do this until all the flour is finished. The composition for the countertop is ready, it can be put in a tray covered with baking paper. On top are placed the washed cherries, cleaned of seeds and over which I threw a flour powder (this will keep them on the surface of the countertop). Put in the preheated oven at approx. 160-170 degrees until the countertop is baked. The toothpick test can be done. Remove from the oven, powder with powdered sugar and leave to cool. Cake not cut immediately after removing from the oven no matter how good it smells :)):

14 comments:

It looks like it's cherry season. You're killing me!
Your pandispan looks great. My mother used to do it when I was a child. With cherries and cherries :)

I can't resist not frying if I know I have cherries / cherries in the house even if I'm really bad over time (I split between work and the license I have in less than 2 weeks.) And once done, it must be posted on the blog, otherwise it's not possible :))

When the cherries appear, it's the first cake I make, it's wonderful, yours looks great!

This recipe was a beauty. I liked. Hello, Marta
My daily recipes

You are my guest, but quickly it's over :))

it looks good! there are no cherries in my house but I will try peaches or apricots. I wish you a wonderful day and good luck with your license

Thanks Sarah, I'll need it!
You gave me an idea, I'll try peaches too! Only time to have. :-)

super pandispan.
just today I also posted the cherry version :) :) :)

And we just synchronized that this time I put cherries instead of cherries!)) Niamy!

I really like this recipe, as I like to wander around foreign blogs to learn something about the different cuisines of the world.
A hug, I'll come see you in the kitchen :)

I wrote a post only for the challenge of July, you can read there everything you are interested in knowing, kisses!


& # 8211 Cherry and chocolate cake

If you asked me a few years ago about buttercream, I would have said I hate it, even though I always loved butter on toast or butter on everything. I just felt like buttercream was this sweet, dense, tasteless mess that didn't go well with cakes in my mind at that time. But here I am & # 8211 years down the road & # 8211 loving buttercream. How did it happen? I discovered Swiss meringue buttercream and its Italian version with all their variations & # 8211 it & # 8217s like a whole new world open in front of me! Yes, buttercream is not as delicate and airy as a mousse, but it & # 8217s surely smooth and silky and it’s worth a place in the walk of fame of pastry fillings. Mind you, I & # 8217ve been using it quite a lot ever since I discovered it and it always turns out great & # 8211 it & # 8217s a reliable recipe, that & # 8217s for sure! You can see it in action on these Rose Velvet cakes as well. And even though it & # 8217s not my first go-to recipe for cake fillings, it & # 8217s surely on the top of my list for frosting and icings.

My favorite is the Swiss meringue buttercream because it's easier to make and stable enough to use for fillings and decor, either simple or upgraded with chocolate or fruit purees. But I prefer the Italian version for those times when I need a cream that surely doesn & # 8217t have raw egg whites & # 8211 although the Swiss version starts on a hot water bath, the heat may not be enough to cook the egg whites completely, while the 118C sugar syrup used at making Italian meringue surely does. In terms of stability however, I can & # 8217t say I noticed any differences & # 8211 perhaps just the fact that the Italian meringue buttercream takes longer to curdle and then come back together into a smooth cream.

This chocolate cherry cake is a show stopper, no doubt about that! The duo flavored cream and the cherry filling are a match made in heaven, complementing well the moist and fluffy chocolate sponge. It & # 8217s as simple as a cake can get, but equally delicious! I decided to play a bit with the decor and Isomalt sugar seemed to be the perfect choice & # 8211 a gorgeous red sail to make the cake stand out was definitely a good choice!

What & # 8217s interesting about decorating cakes is the amount of choices one has once the cake is filled, covered and set. You can turn to the evergreen fresh flower look, caramelized sugar, more buttercream, meringues, sprinkles, chocolate shards and the list can go on. I like to have an idea about it before I start baking, but sometimes it & # 8217s is the final cake that inspires the decor and it may be a flick of the moment. That & # 8217s is one of the best things about baking & # 8211s it & # 8217s fun and adventurous!


Cake with cherries and dark chocolate

A simple cake with cherries and vanilla pudding. We wash the cherries well, we take them out. Cherry and Chocolate Cake - A fairly quick and fairly easy cake to make. If it's still cherry time, so you can do it often. Cut the cherries in half and distribute on the first counter. Beat the chocolate mixture evenly and pour it over the cherries. Place a sheet on a plate and grease it with chocolate cream.

Sprinkle with candied cherries and cover with. Fluffy blackberry with cherries and chocolate.


Video: Chec de casa pufos - atât de gustos, se topește în gură! SavurosTV (September 2021).