Biscuit top

We grind the biscuits.

Melt the butter and mix with the biscuits on the fire for a few minutes.

In a tray with removable walls, place the cookie sheet and put it in the fridge to cool.

Cream no. 1 -Bitter chocolate

The gelatin is hydrated in 50 ml. cold water .

Put 150 ml in a saucepan. liquid cream and dark chocolate broken pieces, mix until the chocolate melts and remove from the heat.

Let it cool for 5 minutes and in the meantime put the hydrated gelatin on the fire, stirring for 2 minutes to mix and pour it over the chocolate cream, stirring. Put the cream in the fridge and in the meantime beat 200 gr. whipped cream .

Mix the cream with whipped cream and pour over the cookie sheet.

Let cool until we prepare the white chocolate cream.

Proceed as for the first cream and pour the white cream over the dark chocolate cream and let it cool.

We make milk chocolate cream and pour over white cream.

Leave in the fridge for 2-3 hours.

Take the cake out of the fridge and place it on a plate, detach the side of the tray and prepare the icing.

Put the icing envelope in the microwave for 1 minute and cut the corner of the envelope and then glaze the cake.

I didn't have patience until tomorrow, I tasted it tonight and it's wonderful.

I recommend this wonderful cake,

Good appetite !!!

Three chocolate cakes

Ingredients countertop :, 2 large eggs, 50gr sugar, 2 tablespoons oil, 40gr flour, 10gr cocoa, 1/4 teaspoon baking powder, a pinch of salt,, Ingredients white chocolate cream :,, & nbsp200ml liquid cream, & nbsp200gr white chocolate, & nbsp2gr gelatin granules or 1 sheet of gelatin, 100ml whipped cream,, Milk chocolate cream :,, 200ml liquid cream, 200gr milk chocolate, 2gr gelatin granules or 1 sheet of gelatin, 100ml whipped cream,, Bitter chocolate cream :,, 200ml whipped cream liquid, 200gr dark chocolate, 2 gr gelatin granules or 1 sheet of gelatin, 100ml whipped cream

Difficulty: Average | Time: 3h

Cake & # 8220Three Chocolates & # 8221, the ideal dessert for chocolate lovers

Ingredients for the bitter chocolate cream: 200 g of dark chocolate, 100 ml of fresh liquid, 100 ml of whipped cream, 1 sachet of gelatin.
For milk chocolate cream: 200 gr milk chocolate, 100 ml fresh liquid, 100 ml whipped cream, 2 sachets of gelatin
For white chocolate cream: 200 gr white chocolate, 100 ml fresh liquid, 200 ml fresh whipped cream, 2 sachets of gelatin
For decoration: 100 g of cocoa and 50 g of peppers

Method of preparation Preparing the countertop. Beat the eggs with the sugar until the composition becomes creamy. Add the oil and mix. Add flour, cocoa and baking powder and mix well. In a baking dish with detachable edges (28 cm in diameter), greased with butter, pour the composition and bake in a hot oven at 180 degrees for about 15 minutes. Leave to cool on a grill.

For the first cream. Put the whipped cream on the fire, bring it to a boil then set it aside and add the broken bitter chocolate in pieces. Mix the ingredients well until the chocolate melts and let it cool. Put the gelatin in a bowl of cold water, then microwave for 30-40 seconds. Add the gelatin over the chocolate composition and incorporate it. Mix the dark chocolate cream with whipped cream. Homogenize the composition and pour it over the counter. Let it cool until it stays light.

For cream no. 2: Put the whipped cream on the fire, bring it to the boil and then set it aside and add the broken milk chocolate pieces. Homogenize the composition and let it cool.
Put the gelatin in a bowl of cold water, then microwave for 30-40 seconds. We add the gelatin over the chocolate composition and incorporate it well. Mix the milk chocolate cream with the whipped cream. Homogenize the composition and pour it over the dark chocolate cream. Let the cream cool until it melts easily.

For cream no. 3: Put the whipped cream on the fire, bring to the boil then set aside and add the broken white chocolate pieces. Homogenize and allow to cool. Put the gelatin in a bowl of cold water, then microwave for 30-40 seconds. We add the gelatin over the chocolate composition and incorporate it well. Mix the white chocolate cream with whipped cream. Homogenize the composition and pour it over the milk chocolate cream. We cool the cake overnight and garnish it with cocoa, mushrooms and chocolate chips. We wish you good appetite and increase your cooking!

Jam and chocolate cake

There is no dessert in this world more loved, adored and tasted than chocolate. Bitter, with milk, hazelnuts, fruit and even spicy spices, chocolate is our delight, everyone's. Due to its sweet-bitter taste, all the cuisines of the world have special desserts or chocolate dishes. The French have chocolate mousse, a delicious foam that melts in your mouth. The English have their little brownies, some delicious chocolate muffins. The Italians have chocolate ice cream, meaning ice cream, the Austrians have that Joffre cake in front of which no one can resist. As for Romanian cuisine, I would need a whole book to list all the chocolate cakes I know: blackberry, almond, mascot, Carpathian cake, etc.


For the countertop
150 g plain chocolate
6 eggs
120 g powdered sugar
100 g butter
120 g flour
1/2 pack baking powder
2 tablespoons cocoa

For the filling
150 g of strawberry jam

For decoration
150 g dark chocolate
50 g white chocolate
50 g white chocolate flakes

Method of preparation

For the top, melt the chocolate on a steam bath and leave to cool slightly. Beat the egg whites hard with the sugar.

Cut the soft butter into cubes and incorporate into the cooled chocolate. Beat the yolks well, add the cocoa and finally add the egg whites.

Add the sifted flour with the baking powder and mix gently, from the bottom up. Pour the dough into a greased and lined cake tin and bake at 160 ° C for 50 minutes. Allow to cool.

Cut the top in half horizontally, spread ¾ jam on the bottom and cover with the second part. Dress with the remaining jam.

For the icing, melt both chocolates separately on a steam bath. Pour the dark chocolate and cover the entire surface of the cake.

Place the white chocolate in a paper cone and form a spiral in the center of the cake. Spread the white icing to the edges with a toothpick.

Hearts are made on the edge of the cake and the base is lined with white chocolate flakes. Put in the fridge to harden.

If you are a chocolate lover, order now the & icircn cake, which we passionately combine with dark chocolate mousse, milk chocolate and white chocolate. The decoration of sugar paste, white chocolate and dark chocolate, will complete the intense flavors of the three varieties of chocolate.

Allergens: Milk Components: Cocoa Countertop, White Chocolate Mousse, Milk Chocolate Mousse, Dark Chocolate Mousse, Sugar Paste, White Chocolate, Dark Chocolate Shape: Round Notes: Fruit-containing cakes, subject to availability, may be fresh or frozen
Because each cake is made by hand, not by templates, the final cake will not look the same as details as the one in the picture and there may be a weight difference of +/- (10% - 15%), depending on the complexity of making the cake.
Confectionery products are stored in refrigerated units, at temperatures between 2-8 degrees C. Shelf life: 48 h
Decorations and figurines may contain inedible pieces used for their assembly. Do not consume. Remove from products before consumption.

Impressions of the product

MIRELA GRIGORE November 11, 2020

Good cakes and proper transport. Thank you

Delia May 11, 2020

Professionalism, maximum seriousness! I recommend with confidence! Thanks Torteria!

Apple salad from Serne

We take: two apples, a bunch of greens (recommended Masha-salad), 50 grams of feta cheese, 3 tablespoons of heated honey, 2 teaspoons of balsamic vinegar, nuts (you can not forest and cedar nuts), pomegranate seeds for decoration.

The apples cut the plates, the core removed, between them they put the pieces of cheese and themselves in the green. From walnuts and pomegranate seeds, then I pressed the mixture of honey with vinegar and a little pepper.

Method of preparation

For the countertop: whole eggs together with the sugar are mixed until they lighten in color and triple in volume. Over the egg foam add the salt powder, flour and cocoa given through strainers / sieves. Mix with a spatula with wide movements until the ingredients are completely incorporated. Put the dough in a pan greased with oil and line the bottom with baking foil. Bake in the oven at 175-180 degrees for 15-17 minutes. Allow to cool slightly, remove on a wire rack and leave to cool completely.

For the 3 creams: each type of chocolate is broken or cut into pieces, then put in separate bowls. The yolks together with the 3 tablespoons of sugar are mixed until light in color. Put the milk on the fire and leave it until it reaches the boiling point. Gradually add, little by little, hot milk over the yolk foam. All this time we mix with a pear type. Put the whole mixture back in the pan in which we boiled the milk and let the compote boil for 2-3 minutes until it starts to thicken a little. 5-10 minutes before the cream is ready, put the gelatin in the mint syrup or in the water, if you don't choose to make it with mint flavor. After the cream has boiled, turn off the heat and put the hydrated gelatin in the pan. Stir until the gelatin dissolves. The still hot cream is added in equal parts in each bowl of chocolate.

I used an electronic kitchen scale for as much precision as possible and to make sure that the chocolate layers would be equal. Mix with a fork in each separate bowl with chocolate. If the chocolate has not completely dissolved, it can be put in the microwave for a few seconds. After we have the chocolate completely dissolved, let it cool to room temperature. Under no circumstances are they put in the refrigerator.

Cream for whipped cream is mixed with sugar until it acquires the consistency of & bdquovarfuri soft & rdquo. That is, the whipped cream must not be completely beaten, be firm and stick to the target. It had to have a light consistency, to leave slight traces on the blades, but not to flow. As before, we use the electronic scale. Put a third of the amount of whipped cream in each bowl of chocolate. Stir until fully incorporated. We do the same with each type of chocolate.

For assembly: it is preferable to have an adjustable ring and acetate foil. If not, improvise. I used the shape in which I baked the countertop. I wrapped a piece of cardboard in aluminum foil. I put the piece of cardboard inside the baking tin. The first time I put the baked and cooled countertop. I poured the dark chocolate mousse over the counter. I moved the tray a little to place the cream perfectly. I put the cake pan in the fridge for 30 minutes. If you can, you can put the cake in the freezer for 15 minutes. The creams stabilize much faster in the freezer, but they also go in the refrigerator. Then the milk chocolate cream, put it back in the fridge for 30 minutes, then the white chocolate cream. Leave the favorite cake in the fridge until the next day.

Remove the detachable edge of the baking tin, then carefully remove the piece of cardboard wrapped in aluminum foil. The cake does not require a very crowded decor. It is beautiful by the fact that you can see the layers of chocolate. It is extremely aerated, it does not have the consistency of a cold, in fact, it melts in your mouth.

3D Sponge Bob cake

Danydany81 has submitted a wonderful recipe to our Contest: SpongeBob Cake. Bring spring with you with your wonderful recipes prepared for your loved ones and you can win a DeKassa 10 Liter pressure cooker with extra glass lid, a wok pan with lid and Bergner ceramic interior (Vioflam series), or a steam cooking pot with two Peterhof sites (bottom encapsulated in 3 layers), offered by

Wheat ingredient (tray 35/30):
8 eggs (cold from the fridge, I prefer eggs with white shell, they have a yolk more orange)
8 tablespoons sunflower oil
400 gr flour
350 -400 gr sugar (depending on how sweet you like it)
1 baking powder
1 tablespoon cocoa
1 vanilla essence
1 pinch of salt

Separate the egg whites from the yolks. Mix the egg whites with a pinch of salt until they turn into a hard foam. Add the sugar in the rain and mix at high speed. Mix the yolks a little with the 8 tablespoons of oil and vanilla essence, then add them in the egg white foam above. Over the flour we add the baking powder, we mix a little then we add it in the composition little by little.
Wallpaper a tray with baking paper, turn the composition over, stopping 3-4 tablespoons of dough, which you color nicely with a tablespoon of cocoa. Then with a spoon we put in the tray here and there a little cocoa dough.
Put the tray in the oven (preheated 10-15 minutes before) at 175 degrees for 20-25 minutes (until it passes the toothpick test).
Remove, leave to cool then cut slightly on both sides from the middle down about 1 cm then slightly to 2 to create the bottom slightly smaller than the top.
We cut the worktop in three.

Caramel syrup
150 gr sugar
60-70 ml of boiled water

Lightly caramelize the sugar then, after it has completely melted, add 70 ml of hot water (be very careful not to let hot splashes jump on you). Let it boil for 5 minutes.

Cream of sweet cheese and dehydrated apricots:

400 gr sweet cheese
200 gr Hulala whipped cream (I opt for homemade whipped cream Sweet cream mixed with powdered sugar and whipped cream hardener)
200 gr dehydrated apricots
4 tablespoons vanilla liqueur
300 gr zhar powder

The dehydrated apricots are finely chopped, put in a bowl and 4 tablespoons of vanilla liqueur are added over them (if you don't have it, go with boiled water) and let it rehydrate for at least an hour.
Rub the sweet cheese well with the powdered sugar, until a fine cream is obtained. Add lightly and whipped cream, mix well. Now we don't need a mixer, we add the apricots, mixing lightly with a spoon.

Milk chocolate ganache cream

4 milk chocolates (400 gr)
300 gr whipped cream (Hulala)
150 gr whipped cream

Put the whipped cream in a bain marie, add the broken chocolate in small pieces and mix until it melts completely. (Be careful not to bring the liquid to a boil). Leave in the fridge for at least 3 hours after cooling. Mix well then add the rest of the whipped cream. (I also added a little chopped white chocolate)

Butter Cream:
1 packet butter (room temperature)
200gr powdered sugar
Mix together until it doubles in volume (I recommend butter with 80% fat)

Sugar paste:
1,300 kg Coronita powdered sugar (sifted twice)
1 sachet of Dr. Oetqer gelatin
6 tablespoons water
1 tablespoon margarine the cube
2 tablespoons energizing honey (Arovit or Pandbee)

Sugar paste: Put in a bowl about 1/4 of the sifted powdered sugar, in the middle of it we form a small hole. In the bain marie we put 6 tablespoons of water in which we hydrate the granulated gelatin, we add the 2 tablespoons of energizing honey and the spoon of margarine to the cube. Let it mix a little but without bringing the liquid to a boil. Take it off the heat, leave it to cool a bit and then add it over the powdered sugar, stirring lightly with a spoon. When the dough can no longer be mixed with a spoon, transfer it to the work table covered with powdered sugar and knead it like a regular dough. Knead by adding powdered sugar until the paste no longer sticks to the work table. It comes out exactly like a small elastic ball that is easy to shape and stretch, white to light cream (depending on how good the powdered sugar is, I recommend Coronita powdered sugar. From the store not grind at home). I recommend that you start coloring from the moment you transfer the paste to the workbench so as not to risk the paste hardening towards the end and not being able to be stretched. I use Wilton dyes or powder

I made a double dose of sugar paste because I needed more colors)

I colored half of a paste with yellow (powder dye) half with blue (Wilton gel dye) and the other I broke into 3 pieces that I colored differently depending on the necessary colors (red, black, white).

Black cake

For this & # 259 re & # 539et & # 259, Pr & # 259jitur & # 259 Noire, we will use pretty much & # 259 chocolate & # 259 am & # 259ruie. I found out a few things about chocolate, much loved chocolate.
The history of chocolate It begins two thousand years ago in South America, where the cocoa tree is grown. Christopher Columbus (1502) was the first to come into contact with cocoa beans. Then these berries were brought to Europe, but they did not enjoy much attention. Later, the Spaniards added sugarcane and vanilla flavors (vanilla, scorecard) and found that the cocoa drink is tastier hotter.
Cocoa powder is used to make chocolate. In 1847, an English company created a process of solidifying chocolate, and in 1849, Daniel Peter added a new ingredient, namely milk.

Photo: Pr & # 259jitur & # 259 Noire & ndash Archive & # 259 Burda Rom & acircnia

& Icirc & # 539i need for countertop:
150 g biscuits
75 g butter
2 tablespoons black cocoa
& Icirc & # 539i need for cream & # 259:
250 g chocolate & # 259 am & # 259ruie
50 g butter
250 ml fri & # 537c & # 259 liquid & # 259
10 g gelatin & # 259
1 vial of coffee essence
& Icirc & # 539i need for glaze & # 259:
50 g chocolate & # 259 am & # 259ruie
50 g butter
Preg & # 259te & # 537ti a & # 537a:
Put the gelatin hydrated in a few tablespoons of cold water. Melt the chocolate over a low heat, together with the butter and fry the liquid. Bring to the boil, set aside and mix. Let it cool down a little, so that it reaches a bearable temperature at your fingertips and add the gelatin. Mix until it melts and is well incorporated into the chocolate composition. Flavor with essence & # 539 & # 259, according to your taste.
Pour the composition into the tray, over the biscuit top and crush it, mix it with the cocoa butter and put it in the fridge for a few hours, bake for 259 minutes. Pour on a plate and cover with a chocolate glaze, prepared from 50 g of chocolate, whisk, melted over low heat, together with 50 g of butter. a little milk, so that it reaches the desired consistency.

Preparation: 45 minutes Boiling: 10 minutes Cooking: 6-8 hours
Re & # 539et & # 259 by Loredana Dubreu, Tg. Jiu, Gorj County

Here you will find a delicious recipe for cooking.


Syrup 2 disks of cocoa cake top with raspberry syrup. Between them is a film of icing chocolate cream, made of 1/2 chocolate with truffles and a whole dark chocolate melted in a bain marie together with a little milk, butter, sugar and at the end add the ground walnut kernel not very small . Place the cream made of whipped cream with mascarpone cream on the second top and in which we add the rest of the chocolate with chopped truffles, small cubes with a knife.

Let it cool for half an hour. Prepare the final icing by melting the caramel chocolate in a bain marie together with the dark chocolate. We take it with a spoon and put it in a bag and make zig zags creating a kind of chocolate lace with big meshes. Then we leave the larvae for an hour and finally place the pralines on top. Serve the day after it has been cold overnight.

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