Cream: In a bowl, mix the whipped cream with the sugar and put it on the fire, stirring occasionally in the bowl until it boils.
Remove from the heat and add the broken chocolate pieces, stirring until it melts. Let it reach room temperature for 10-15 minutes, then keep the dish in the fridge until we prepare the top for the roll.
Rock: Mix the egg whites with a pinch of salt, add the sugar and mix for 2-3 minutes on the highest level.
Add the yolks, stirring constantly, and at the end incorporate the flour mixed with the baking powder, using a spatula and making rotating, light movements, so as not to leave foam.
Pour the composition into a large oven tray, lined with baking paper and put the tray in the preheated oven at 170 degrees for 20-25 minutes. Remove from the oven and place the roll (with all the paper) in a clean and damp kitchen towel. Run carefully and let it cool.
After it has cooled, we open the roll from the towel and remove the baking sheet.
Remove the cream from the fridge and mix it until it becomes frothy.
Spread the cream on the entire surface of the worktop, then roll.
We keep the roll in the wet towel in the fridge for about 30 minutes.
For the glaze, melt the chocolate together with the butter and milk on a steam bath.
Grease the roll with icing and level.
Let cool again for at least an hour before slicing and serving.
Lava cake / Chocolate Vulcan & # 8211 video recipe
Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!
Lava cake or chocolate volcano is the name of this amazing chocolate dessert. What else can I tell you about chocolate? It's sweet, it's good, it's fragrant and we all love it. But we can talk a lot about chocolate desserts and we still wouldn't finish them. I am a big fan of chocolate, dense waste, as the recipe says brownies. I also like aerated desserts as they are chocolate mousse.
Because I wanted to prepare a special dessert for Valentine's Day, I thought I would bring you a wonderful recipe for lava cake or chocolate volcano. This recipe is also known as chocolate fondant and it's actually a chocolate cake with a liquid inside. The cake is baked at high temperature for a short period of time, and in this way the middle remains unripe and therefore will flow.
It seems that the chocolate volcano was accidentally discovered by a French chef. He left the chocolate cakes in the oven for too little time. Thus, the middle of the cakes remained unripe, and when he cut them, the inside began to flow like the lava of a volcano. Wonderful mistake, isn't it? Thus was discovered one of the best desserts with chocolate, chocolate, delicious. Lava cake is served hot as soon as they have been removed from the oven, along with fresh fruit and a cup of ice cream.
However, pay close attention to the baking time, if you use smaller shapes than mine, also reduce the baking time to make sure that the inside will flow. For Valentine's Day lava cake is the perfect dessert. Delicate, delicious and effective. Not to mention how fast and easy it is. For those who are not fans of dark chocolate, you can also try the lava recipe white chocolate cake, is just as delicious.
Rub the butter a little until it becomes creamy. It is divided ochiometrically into two. Lay 4 plastic sheets or cellophane on the work table. Grease with a drop of oil.
Mix in a large bowl 250 gr milk powder with cocoa.
In another bowl put the rest of the powdered milk.
In a pot, put the sugar with water and let it melt over low heat. When the composition starts to boil, ie it starts to froth on top, let it boil for about 1 minute.
The next steps are done as quickly as possible, so as not to have time to harden the chocolate. Pour half of this syrup over the cocoa milk and mix quickly, then add half of the butter (only now, after the butter is melted, will the composition become like a thick lava in which it is harder to mix). Rub everything until the composition is homogeneous and no more butter can be seen.
Divide the chocolate composition with cocoa on 4 sheets. Then with your fingers through the oil, spread the mounds in the form of a thin rectangular sheet.
Heat the remaining syrup a little until you see that it starts to boil and quickly pour it over the rest of the powdered milk. Add the vanilla essence and mix. Add the rest of the butter and coconut and mix well.
Divide the white chocolate into 4, over the cocoa leaves and spread the sheet on top with your fingers through the oil. Let everything cool for at least 15 minutes.
Then, with the help of the foil, roll each piece, on the long side, in the form of a roll. Refrigerate for a few hours.
Cut into slices and serve. Store in the refrigerator.
The recipe proposed by: Mihaela Grigore (mihagrigore)
3 tablespoons full of sugar
3 tablespoons grated flour
glazed fruits (whipped cream)
For the filling:
3 tablespoons full of cocoa
1 tablespoon rom
Method of preparation:
Rub the yolks with the sugar until it becomes like a uniform cream. Beat the egg whites and mix lightly with the flour. Grease a rectangular tray well with butter or oil and spread the composition in a thickness of 1 cm. Bake on high heat for 15 minutes.
After baking, sprinkle a thin layer of flour on top, turn it face down on the dough table and let it cool.
For the cream: Rub the butter very well with a wooden spoon, add a little sugar and mix vigorously. Then add the vanilla sugar and cocoa rubbing the cream until it acquires the uniform color of the chocolate.
Grease the entire surface with chocolate cream, then roll. Grease the top with the same cream. Garnish with glazed fruit or whipped cream. Chocolate roll will designate you as the best housewife! Assassin, you will also try the recipe chocolate roll which I proposed to you?
What chocolate do we use for the best chocolate cream rolls ?
For these rolls filled with cream I used chocolate for cakes from Kanda, with 50% cocoa. It is the chocolate that I have been using for some time in all the desserts that I make and that I am very happy with. The cocoa beans used in its production originate in Ghana and have a superior quality. Thus the chocolate has an intense taste and a special aroma. I do not recommend using milk chocolate because it does not have enough cocoa, and the taste will not be as intense and good. To make it even finer and to harden a little in the fridge, I added a little butter in the cream. It must be fat, with 80-82% fat.
These rolls filled with chocolate cream also require the use of metal cones to give them their characteristic shape. If you do not have such cones, you can improvise some using aluminum foil. Spread the dough quite thin and do not bake it too much, so that the rolls are tender. In the cream you can also add fresh fruits, whipped cream or even nuts or hazelnuts. For a wonderful aroma, I added a little rum essence, but you can also add vanilla or better orange. If you like childhood cakes with cream and sheets, try the recipe for Carpathian cake. It has a delicious chocolate and caramel cream and is truly excellent!
Nestle Dessert chocolate cake
[ingredients title = & # 8221Ingredients & # 8221]
Countertop & # 8211 will bake two countertops respecting the same ingredients, in a tray with a diameter of 20 cm
5 tablespoons sugar
5 tablespoons flour
2 tablespoons and a half black cocoa
half a teaspoon of baking powder
a little salt
2 tablespoons oil
150 ml whipped cream
100 g mascarpone
2 tablespoons sugar
caramelized almonds (20 g almonds, 2 tablespoons sugar)
250 g chocolate Nestle Dessert Noir
2 tablespoons black cocoa
50 g butter
3 tablespoons sugar
250 ml liquid cream
400 g mascarpone
4 tablespoons sugar
200 ml water
20 ml Amaretto
For dressing the cake
1/3 of the chocolate cream
300 ml whipped cream
a spoonful of sugar
100 g chocolate Nestle Dessert Noir
50 ml whipped cream
30 g butter
4-5 tablespoons water
50 g chocolate Nestle Desert & # 8211 for the chocolate bar
Preparation Nestle Dessert Chocolate Cake
Separate the egg whites from the yolks. Mix the egg whites with a little salt. Sift the flour together with the cocoa and baking powder. Add them over the egg whites, where you put the yolks mixed with the oil.
Mix lightly, from the bottom up, homogenizing the composition without removing too much air from the egg whites.
Bake the top in a 20 cm diameter tray, lined with baking paper, after pouring and leveling the composition. Set the electric oven to 170 degrees, second stage, for 20 minutes.
Repeat the operation respecting the same ingredients and the same steps.
You will get two equal countertops that, after a few hours or the next day, you will cut into two equal slices.
Prepare the almonds first. Fry them lightly and leave them to cool. Caramelize two tablespoons of sugar and put the almonds. Mix. Put the mixture on baking paper and leave to cool. When the caramel has hardened well, pass the almonds through a blender, mixing lightly. Do not crush them completely.
Put the cream and sugar in a bowl and mix. When you see that it starts to bind easily, add mascarpone. Mix without insisting, you risk cutting the cream and turning it into butter.
Put the chopped chocolate in a heat-resistant dish. Add the whipped cream, sugar and yolks and put the pot on the fire over medium heat. When it has warmed up well, add the cocoa, mix well, then let it simmer (without boiling) for 2-3 minutes, stirring.
Turn off the heat and cool the cream.
Mix it with the 400 g of mascarpone and mix lightly. Let the pot cool for at least an hour.
Caramelize the sugar and quench it (be careful to steam) with cold water. Boil for 3 minutes then cool the syrup and add Amaretto.
Assemble the cake.
Place the first slice on the counter and lightly syrup it.
Remove the chocolate cream from the cold and mix it lightly, until it becomes fluffy and firm. Divide it into three equal parts and spread a third on the slice of syrupy top.
Place the second slice and syrup.
Spread the white cream and sprinkle with the caramelized almonds.
Place the third slice, press lightly, syrup and spread another third of the chocolate cream.
Put the last countertop and syrup.
Mix sour cream for garnish with sugar. When it started to set, add the remaining chocolate cream and mix until smooth. The cream should be firm and fluffy.
Cover the cake with the cream obtained, stopping a few tablespoons for the spirit at the base of the cake and on top.
Put the cake in the cold for half an hour, while you prepare glaze homogenizing over low heat all the ingredients. I passed the chocolate full of blender and chopped it.
Pour the slightly warm icing over the cake, starting from the center, little by little, then with a spatula you spread it on the sides. Let the cake cool.
Prepare chocolate band for ornament.
Put the broken chocolate pieces in a bag that you tie tightly.
In a bowl of boiling water, put the bag in which you put the chocolate. Let it melt completely, then cut the corner of the bag with scissors (very little) and sprinkle the chocolate on a strip of baking paper, placed on a straight plate. Put in the fridge and leave until the surface of the chocolate becomes matte, and the chocolate has hardened slightly so that you can lift the paper strip without the chocolate dripping. Prepare a round dish (jar, cup, whatever you have on hand). Put baking paper around it and lift the strip of chocolate, sticking it to the paper.
Let it cool until it hardens, then peel off the paper and move the chocolate strip on the cake, fixing it in the center.
Decorate the cake with chocolate candies and cream hazelnuts, spread with a pos.
Keep the cake cold and bring it to the table 20 minutes before serving.
Cook Chocolate Puff Pastry. A quick, simple and good dessert!
Method of preparation
Here's how easy it is to make the Chocolate Puff Pastry recipe!
Let the puff pastry thaw, so that we can spread it nicely.
We take one or two shapes for ice cubes and cut the dough according to their size, but double.
We place one end of the dough on top of the ice cube shapes and we push it lightly with our fingers and inside it, so that it can take their shape.
We break the chocolate into pieces, which we place inside the molds.
Grease the dough around the chocolate pieces with water and bring the free part of the dough over them.
Press the dough with your fingers on the edges and between the chocolate pieces, in order to stick the two parts of the dough.
overthrow chocolate puff pastry on a flat surface, remove the shapes and cut the dough next to the chocolate pieces.
We place the pieces of chocolate puff pastry in the frying pan, on baking paper and insert the tray in the fryer, on the middle shelf.
We start the fryer and set the "dough" function for the preset temperature and time (175 degrees / 30 minutes).
It only took 15 minutes to bake, so in that time I baked two trays.
I used two types of chocolate, white and duo, but each can use their favorite chocolate.
I hope you enjoy this simple and quick dessert, made from just two ingredients!
Roll with nuts and chocolate pudding & # 8211 a delicious dessert without flour
In the morning, when I drink my coffee, I also eat something sweet. My favorite dessert that goes great with a cup of coffee is rolled with nuts and chocolate pudding. The recipe is simple and easy to prepare.
- 700 ml of milk
- 5 tablespoons sugar
- 2 sachets of chocolate pudding
- 250 gr butter, 1 teaspoon vanilla essence
- 4 bananas
Method of preparation:
First, we prepare the dough. Beat eggs with icing sugar. Add cocoa and ground walnuts. Mix well until you get a uniform dough.
Wallpaper a tray with baking paper and spread the dough in the pan. Bake the dough in a preheated oven at 180 degrees. After it is baked, roll it up and let it cool.
We prepare pudding. Put 500 ml of milk to boil. We also add sugar. In the remaining milk, add the pudding and mix. When the milk boils, add the pudding and mix until it thickens.
Add the butter and mix. At the end, add the vanilla essence. Stir until you get a smooth cream.
Spread the chocolate cream over the cold dough. Place the peeled bananas on top. Roll the dough with chocolate and bananas.
Beat the sweet cream with the mixer, until you get a firm whipped cream. Spread the whipped cream over the roll and sprinkle grated chocolate on top. We put the roll in the fridge for a few hours, after which we can cut it and serve it. Good appetite and increase cooking!
If you liked this simple recipe, I recommend you share it with your friends. I'm sure they'll want to try it too!
You can find other roll recipes here.
• 1 avocado
• 1 cup ground walnut kernels
• 3 tablespoons ground hazelnuts
• 3 tablespoons ground oatmeal (oatmeal)
• 2 tablespoons of creamy honey
• 1 tablespoon of locust bean or cocoa powder
• optional: 1 teaspoon of oil or coconut butter
Avocado must be well baked, but not porridge. It is suitable for immediate consumption or for recipes when the finger easily penetrates it.
Cut the avocado in half, remove the pulp and put it in the blender. Add walnuts, ground hazelnuts and oats, honey and carob or cocoa powder.
Mix for a few seconds to blend.
Spread the obtained composition on a food-grade plastic wrap or on baking paper. Shape it into a roll, then roll it with paper as tight as possible, so that a roll as firm as possible comes out.
Squeeze the ends and place the roll in the freezer. Let it sit for about an hour, then you can portion it and serve.
The avocado roll is cut into rounds and placed next to a cup of coffee, tea or milk.
1. Healthline, 12 Proven Health Benefits of Avocado: https://www.healthline.com/nutrition/12-proven-benefits-of-avocado
2. Naturalia Medical Center, Chocolate rounds with hazelnuts, The Concept of Whole Food, Christiana Publishing House, 2015, p. 70
* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic illnesses or follow drug treatments, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.