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Mint and chocolate cake

Mint and chocolate cake

Beat the egg whites with a pinch of salt. Add the sugar and mix for 2-3 minutes, then add the yolks, milk and oil one after the other. At the end, incorporate the flour mixed with cocoa and baking powder using a spatula so that no foam is left.

Pour the composition into a round tray with a diameter of 24 cm, lined with baking paper and greased with butter on the edges and put in the preheated oven at 170 degrees for about 30 minutes.

We check with a toothpick if the countertop is baked.

Remove from the oven and leave to cool, then take out on a plate and cut the top in half.

Chocolate cream: mix in a bowl unsweetened liquid cream with sugar and put on the fire until it boils. Remove from the heat and add the chocolate pieces and mix until the chocolate melts. After it has cooled a bit, put the cream in the fridge for an hour. When we take it out of the fridge, we mix it with the mixer, first at low speed and then at high speed, until we obtain a very fine and frothy cream. Separately mix 150 ml of whipped cream and gradually add the chocolate cream over the whipped cream, mixing at the lowest level or mixing with a whisk.

Mint Cream: we proceed exactly like the chocolate cream, only we add the mint syrup after the chocolate has melted.


- place the first countertop sheet on a plate and syrup it with half the amount of syrup

- place the ring on the cake tray over the countertop sheet

- grease the top with more than half of the chocolate cream

- a layer of mint cream follows (set aside about 4 tablespoons)

- over the cream we place the second sheet of countertop that we syrup with the rest of the syrup

- grease on top with a layer of cream (I kept about two tablespoons to give a layer and all around)

- put in the fridge approx. one hour then take it out of the fridge, remove the ring from the pan and grease the sides with cream

Mix 150 ml of whipped cream and add in it the preserved mint cream and 1-2 tablespoons of mint syrup (I also added a drop of food coloring to have a greener shade)

With a pos or a syringe, we make roses on the sides and on top, and in the middle we cut the small pieces of chocolate with mint.

Store the cake in the refrigerator for at least 2 hours before serving.

There is quite a lot of work on this cake with mint and chocolate, but the result will definitely be a satisfying one.

Chocolate cake with caramel cream is delicious and can be prepared for any festive occasion.

For this cake recipe you must first prepare the top: mix the egg whites with the sugar, yolks, oil and mint essence. At the end, incorporate flour mixed with baking powder, cocoa and chopped chocolate. The obtained composition is divided in two and two countertops are baked, in the form covered with baking paper. Allow to cool and cut each in two horizontally, to obtain 4 sheets.

Caramel cream:
In a bowl, melt the sugar until it becomes liquid and turns golden. Set the bowl aside and carefully add the whipped cream. Stir until the caramel melts and add the butter. Put the pot on the fire again and boil the composition, stirring constantly, until it acquires the consistency of a thick cream. Allow to cool.

Dark chocolate ganache cream:
Put the liquid cream in a bowl and bring to the boil. Set the bowl aside and add the chopped chocolate. Stir until completely dissolved. Add the essence of mint and gelatin, soaked in water and melted in a steam bath. Leave the mixture to cool for at least 3 hours, then mix until creamy.
White chocolate ganache cream is prepared in the same way.

Melt the chocolate, liquid cream and butter over low heat. Allow to cool.

Mix water with sugar. Put on the fire and let it boil until the sugar melts. At the end add mint essence.

Wallpaper the food in which the countertop was baked with food foil. Place the first sheet, syrup and pour the caramel cream, warm. Put a second sheet, syrup and spread the white cream. Another sheet of syrup and half of the black cream. Put the last sheet, syrup and pour over the warm glaze.
Leave in the fridge until the icing hardens.

Remove the cake with chocolate and caramel cream on the plate and decorate with the remaining black cream. You can also use fruits, mint leaves and almond flakes.
The source of this recipe is the Truedelights blog.

Raspberry and chocolate cake

Today I share with you a recipe for my soul, a delicious Raspberry and Chocolate Cake.

10 years ago, I said YES wholeheartedly. It was a dream come true, a new beginning and here we are after the first 10 years, richer with two wonders of beautiful boys, wiser, more tolerant, but with the same inner passion. Thank God for everything he has given us and for our family!
At the wedding, I dreamed of a beautiful, tasty cake, but it turned out somewhat in addition to what I wanted. It's not bad, that's all our trouble. But now, celebrating such a beautiful wedding, I made a cake to my taste. I wanted it to be a tiered cake, but a & # 8220 beginner & # 8221 mistake changed my plans, so two cakes came out. & # 8220The mistake & # 8221 was that I didn't let it stick together enough, and that was pressed for time, so I had to adjust as I went.

If you decide to try the recipe, consider taking the time to prepare it, not like me, overnight. It's not complicated to do, it just takes time to wait. It has three generous layers of cream, and for each layer, it is necessary to allocate at least one hour.
I would also recommend using quality ingredients, and as fresh as possible.
It was a fantasy of tastes, fresh mint from the garden, wild raspberries, blueberries, chocolate.
Happy Birthday to us! I love you so much!

  • for countertop:
  • 180 gr unsalted butter
  • 80 gr raw sugar
  • 1 pinch of salt
  • 4 tablespoons black cocoa
  • 1 vrf. baking soda knife
  • 1/2 sachet baking powder
  • 6 hen eggs
  • 2 pieces boiled beets (must be well boiled, soft)
  • 1 lg sweet milk
  • 230 gr flour
  • for mint cream:
  • 400 gr dark chocolate
  • 300 gr sour cream
  • a few strands of fresh mint
  • 400 gr sour cream (for whipped cream)
  • 2 tablespoons powdered sugar
  • 1 sachet of jelly (10 gr)
  • 50 ml of plain water
  • for raspberry cream:
  • 300 gr white chocolate
  • 300 gr sour cream
  • 300 gr fresh raspberries
  • 1 small boiled beet
  • 400 gr sour cream (for whipped cream)
  • 2 tablespoons powdered sugar
  • 1 sachet of jelly (10 gr)
  • 50 ml of plain water
  • for cranberry cream:
  • 100 gr white chocolate
  • 250 gr mascarpone
  • 1 vanilla pod
  • 400 gr sour cream
  • 2 tablespoons powdered sugar
  • 200 gr blueberries
  • 1 sachet of jelly (10 gr)
  • 50 ml of plain water
  • glaze:
  • 300 gr dark chocolate
  • 1 cube butter (50 gr)
  • 50 ml of sweet milk
  • decor:
  • fresh fruits
  • chocolate candies

[/ ingredients]
[preparation title = & # 8221Preparation & # 8221]

From these ingredients, resulted two cakes, diameter 24 cm and 18 cm, respectively. If desired, reduce the quantities to a single cake.

First of all, leave the ingredients for at least 1 hour at room temperature, but no more, as it is very hot.
Prepare one or two round shapes provided with baking paper. I usually moisten the baking paper on one side and then place it in the baking dish, it will be more malleable to lay.
Turn on the oven over medium heat.

In a bowl put the soft butter, salt, sugar and cocoa and mix well until the composition becomes frothy.
Mix the beets in a blender until you get a fine paste and add it over the butter. We incorporate.
Add one egg at a time, mixing well after each one. Sift flour with baking powder. Quench the baking soda with a tablespoon of milk and add over the composition. We incorporate the flour in two tranches, we will obtain a viscous composition, which we divide into the two forms of baking. Bake in the oven over medium heat for about 45-50 minutes. After approx. 45 minutes, prick the countertop carefully, using a toothpick. If it comes out clean, it means that the countertop is baked and we can turn off the fire.

Remove from the oven, leave to cool, then remove from the baking trays and transfer them to some kitchen grills. Let them cool completely before cutting them. Only after they have cooled completely, we cut them with a knife with a wide and serrated blade. Be careful how you handle, the countertop has a very, very tender texture.

We prepare the first layer of cream.
We hydrate the gelatin in 50 ml of water.
Wash and break the mint leaves. Add 30 ml of plain water and put in a blender until the whole composition becomes a paste. Strain well and set aside the juice obtained.

Prepare a steam bath, and melt 400 gr of sour cream, 400 gr of dark chocolate and mint juice. As the cream heats up, the chocolate will melt. Stir continuously until you get a homogeneous, fluid composition. Add the gelatin and leave it on the fire for a few more minutes, then set it aside.

In a bowl, preferably metal, beat 400 gr cream until it gets thick, then add powdered sugar and mix until you get a strong cream. We put it in the fridge.

Cut each top into two equal layers, place in each baking dish, one layer of top, we can syrup with a little raspberry syrup or sweetened tea.
Remove the whipped cream from the fridge, incorporate the chocolate cream in two tranches, homogenize the composition, then pour in the two forms of baking, to obtain somewhat equal layers. Put the trays in the fridge for at least an hour.

After an hour, prepare the second layer of cream.
Lightly wash the raspberries. We stop 50-100 gr of raspberries, we put the rest in the freezer. Blend the raspberries, beets and then strain so that no seeds remain. We hydrate the gelatin in 50 ml of water.
We prepare a steam bath again, we put 300 gr of sour cream, 300 gr of white chocolate, and fruit puree. Let it heat well, then mix continuously until you get a fluid, homogeneous composition, then add gelatin and mix. Leave for a few minutes, then set aside.

Mix in a metal bowl, 400 gr sour cream, until it gains consistency, then add powdered sugar and mix a little more. Let cool until the white chocolate composition cools well.
After it has cooled well, we incorporate the white chocolate cream in the whipped cream, in two tranches. Remove the lightly frozen raspberries and mix it into the cream.

Remove the cake tins from the fridge, press lightly by hand to see if they are well coagulated. Attention, we do NOT pour the raspberry composition directly into the form, but we use a polish with which we put little by little from the composition, so as not to create pressure on the dark chocolate layer. Level and put back in the fridge for at least another hour. This composition is even more fluid, so it would need at least an hour in the refrigerator. After this time, take the molds out of the fridge, press lightly to see if it is coagulated and carefully place the second layer of countertop. We syrup a little if you want, then we put them in the fridge again and we prepare the last cream.

Put hydrated gelatin in 50 ml of water. We put the blueberries in the freezer.

In a bowl, melt the white chocolate. We split and grate the vanilla seeds from the pods, we add over the hot chocolate. Let it cool a bit, then take out the mascarpone cheese and mix it a little, adding hot chocolate over it. We heat the gelatin slightly, so that the granules melt, but we don't boil it, so be careful, we incorporate it in the mascarpone.
Separately, prepare the cream in the same way as the previous creams. Incorporate whipped cream in mascarpone cream, in two tranches. Add the lightly frozen blueberries, and do not mix much so as not to color the white of the cream.

Remove the shapes from the refrigerator, carefully pour the white composition, level, put back in the refrigerator, ideally until the next day.

We prepare the icing quickly. Melt the steam, chocolate, butter and milk on a steam bath, mix well, then leave to cool. Take the cakes out of the fridge and glaze them to taste, garnish with fruit, chocolates, etc.

Let cool until ready to serve.

I have some recommendations:
1. use quality chocolate
2. gelatin must not reach boiling point, otherwise you risk not freezing the compositions.
3. Since the cakes will come out high, I cut a cardboard with a high base that I attached to the baking trays. (see photo)
3. Allow enough time for the creams to thicken nicely, still remain frothy, not to come out compacted.
4. Handle the fragile countertop carefully.

After Eight mint and chocolate cake

After Eight mint and chocolate cake. May 11th was my birthday and I kept thinking about what cake to make. Mint and chocolate go great. My favorite combination is chocolate and oranges. Other things that I love about a cake or a cake are: marzipan (I'm talking about almond marzipan paste), candied fruitcandied lemon or orange peel), glazed chestnuts, cocktail cherries, creams with butter and lemon or lime, fresh raspberries with whipped cream and the list goes on.

Vanilla is the no.1 flavor followed by aromatic liqueurs like Cointreau (or Grand Marnier & # 8211 orange flavor), limoncello or real rum (eg Stroh). I kept making cakes with the above and I always wanted (and I haven't had time) to make something with mint and chocolate. Inspired by the delicate and crunchy After Eight mini-chocolates. A layer of dark chocolate on the outside and a creamy, fragrant and refreshing mentholated filling on the inside.

The idea is good but how do I do it? Jam session hard :). Let's start with the countertop. I need a chocolate countertop. Clearly make the countertop to the Viennese Sacher cake (see here the recipe for Sachertorte) but multiplied by 1.5 x (for the shape of 28-30 cm, not 22 cm). With butter and melted chocolate. Solved! The surface chocolate cream is a cocoa cream with eggs and butter beaten on steam. Exactly the one from islere (see here islere recipe). And vanilla! The secret is that at Easter, making the islerele, I doubled the quantities of the cream ingredients and kept some of it in the freezer. Et voila & # 8230 when I need to defrost the casserole with the finest cocoa cream in the world!

That was the simple part. Improvisations that include mint follow. I need a butter cream with mint to fill the cake and a sherbet glaze (fondant) for decoration. Both should be mentholated well, refreshing and fragrant. But do not go to the area & # 8222toothpaste & # 8221. So in moderation. I have at the window a long planter in which I grow culinary weeds: mint, chives, tarragon, rosemary, basil, curly parsley and thyme. Of all the mint, it is the strongest and it grew to half a meter. So I put the scissors in it and chose a & # 8222 tree & # 8221 full of fragrant leaves.

Logic dictated this: for butter cream with mint I will make exactly the recipe from islere steam cream (from eggs, sugar and a little vanilla) and instead of cocoa I will put a fresh mint paste-infusion with a little dye natural food. For the sherbet type icing (fondant) I will make a boiled sugar syrup with a little water and I will burn the mint leaves in it. Then I will mix and strain it and we will see how it beats with the mixer and if it whitens and binds like a glaze.

I must mention that Diana also came to me and that we laughed and had a lot of fun improvising this cake. He kept telling me: write down what you're doing so we won't know how to write the recipe :). The cake was a large one, 30 cm in diameter and approx. 2.7-2.8 kg. Out of it comes approx. 22-23 slices of 125 g each.

Mint and chocolate cake

For all mint chocolate lovers, we put into practice a mint and chocolate cake. The recipe is simple, without headaches and with a result that turned out to be an appreciated one.
I wanted it to be a light and cool cake, that's why I opted for a single top, a layer of cream and a layer of chocolate.

Together with Dr. Oetker we will continue the series of contests for lovers of homemade sweets, within the campaign "The joy of sharing something good". In ten days another will follow, just as delicious and with a wonderful prize.

The theme of this contest is & # 8220cake & # 8221 and takes place between March 12-21, and to participate with the Prajiturici blog you must do the following:

  • prepare a cake using Dr. Oetker cake ingredients (natural essences, cocoa, baking powder, vanilla sugar, etc.), and then take a picture of it with the ingredients used
  • post the picture in the contest comment on the Prajiturici facebook page
  • share the contest using the hashtags: #impartecevabun and #tortprajituricisialtele

Whoever collects the most likes on the photo entered in the contest will be the winner. The prize of this edition is a food processor, so necessary for those who cook.

You can see all the stages of preparation in detail my first video on my Youtube channel. ( I invite you to subscribe)

Wheat ingredient for a tray with a diameter of 22cm:

  • 3 eggs
  • 90g old
  • 80g flour
  • 10g cocoa
  • 50g melted butter
  • 1/2 teaspoon natural mint mint Dr.Oetker

Cream ingredient:

  • 500g mascarpone
  • 200g white chocolate
  • 75ml cream for whipped cream (over 30% fat)
  • 100g baby spinach
  • 2 tablespoons water
  • 1 teaspoon natural mint essence Dr.Oetker

Glaze and decoration ingredients:

  • 150g chocolate (over 50% cocoa)
  • 100 ml whipped cream (over 30% fat)
  • fresh mint leaves

How to prepare cake top with mint and chocolate:

Start the oven at 180 degrees Celsius.
Round tray with detachable bottom is lined with baking paper.

The eggs are mixed with the sugar until the composition increases in volume and acquires a whitish color. Add melted butter and then cocoa and flour. The latter are mixed with a spatula, with wide movements from top to bottom.
The composition is poured into the tray and baked in the preheated oven for approx. 15 minutes.

How to prepare cream:

For a green effect we will use tender spinach. Pass the baby spinach with a hand blender until it becomes a fine puree. It can be used as such or you can strain and use only the juice obtained.
The white chocolate together with the whipping cream melts in a bain marie.

The mascarpone is mixed with melted chocolate in a bain marie, with spinach puree and mint essence.

The cream thus obtained is poured into the tray over the cooled countertop. Refrigerate the pan for at least an hour.

Melt the dark chocolate in a bain marie together with the whipped cream. Pour the chocolate icing over the mascarpone cream and let it cool again for a few hours.
Before serving, decorate with fresh mint leaves. When cutting the cake, it is recommended to use a knife kept in hot water. This way the slices will be easily cut and will keep their shape.

The mint and chocolate cake is delicious. The taste is cool and sweet at the same time, a moderate sweet anyway.

Published by Ligia Pop

Ligia Pop is an author, nutrition consultant and raw chef. He has written 9 books so far, four of which are about a healthy diet, three about the birth and upbringing of a child, one about the practical living of a healthy life and another is a child-friendly piano method. Ligia is the host of the web shows "Ligia's Kitchen" and "Talking to Ligia" and the co-organizer of the Raw Generation conferences. See all Ligia Pop's articles

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Mint and chocolate cake

This cake was born out of my love for the mint-chocolate combination. Although I searched all over the net to find a cake with these two ingredients, none of my tastes satisfied me. I didn't want whipped cream and gelatin: -s. However, I stopped at a mint cream with starch, then I will choose the top.
Starting with the cream first, I mixed the butter with the sugar and added the mint syrup. Tasting and seeing how good it is & # 8230 I created my own personalized cake :))).
They initially wanted to be perfect in terms of appearance, but ..guest guests, people at the table, children just then entered the door, I got annoyed :)) I had no patience, I turned everything upside down and I cut it without letting it harden :).
So they are a bit..flendurite :))) but I guarantee for the taste, for those who love..chocolate and mint.

4 eggs
100 gr sugar
125 gr flour
3 tablespoons cocoa
100 gr chocolate
a teaspoon of baking powder
a knife tip salt
60 ml of warm water

200 gr butter
100 gr Unirea margarine
15 tablespoons mint syrup
200-250 gr powdered sugar
an egg yolk

Glaze 1
100 gr chocolate
2 tablespoons mint syrup
40 gr butter

Glaze 2
220 gr chocolate
a spoonful of sugar
a tablespoon of mint syrup
80 gr butter
a tablespoon of oil

200 ml of boiled water
3 tablespoons mint syrup

Separate the egg whites from the yolks. Mix the yolks with warm water, then add the sugar and continue mixing until you get a fluffy, fine cream, with a consistency similar to a thinner cream.
Add the grated chocolate and mix a little more.
Sift the flour together with the cocoa and baking powder and add them in three stages, mixing lightly with a wooden spoon.
Mix the egg whites with foam. Add 2/3 of them and mix, then mix the rest very finely.
I poured the composition in a 20/25 tray in which I put aluminum foil, and I lined it with oil and flour.
Bake at 165-170 degrees for 25 minutes. (We test with the toothpick).

Let the butter and margarine reach room temperature, then rub them lightly, add the sugar and mint syrup and mix the foam. Add the yolk and mix a little more.
TIP VERY IMPORTANT! :)) - If you cut any cream with butter / margarine, put the bowl in which you prepare the cream on a steam bath and continue mixing. He will recover immediately.

Cut the cooled countertop in half, horizontally.
We syrup the first countertop with half of the syrup obtained by mixing the mint syrup with boiled water.
We put half the amount of cream then prepare the glaze 1 by melting over low heat the ingredients mixed in a kettle.
We cool quite a lot, we must not forget that the cream contains butter, then we spread the icing nicely over the cream.
We give for 10 min. in the fridge, take out and spread the rest of the cream.
Place the second countertop, syrup and refrigerate for at least two hours (not like I did :)))).
Remove and slice with a serrated knife.
We prepare the icing two, and warm, on the cold cake, we put it with a spoon on each piece of menthol (muhaha, how smart I told him :))))

I also put the picture with the syrup. I also bought syrup, produced by other companies, which was colorless and quite a little mentholated. This is great! Green and strongly aromatic.

Mint and chocolate cake

Top: 4 eggs, 8 tablespoons sugar, 4 tablespoons milk, 4 tablespoons oil, 6 tablespoons flour, 2 tablespoons grated cocoa, a pinch of salt, a full baking powder, chocolate cream, 120 ml sour cream, 3 tablespoons sugar, 100 gr dark chocolate, 150 ml sweetened liquid cream, Mint cream :, 80 ml whipped cream, 2 tablespoons sugar, 100 gr white chocolate, 3 tablespoons mint syrup, 150 ml sweetened liquid cream, Syrup :, 200 ml water, 2 tablespoons mint syrup, Garnish :, 150 ml sweetened liquid cream, 2 tablespoons mint syrup, 4 tablespoons mint cream, 3 pieces chocolate with mint

Difficulty: high | Time: 3h

Entremet glazes with raspberries, mint and white chocolate by Simona Callas

I covered the cake with a velvet glaze, for the preparation of which I melted cocoa butter and white chocolate (separately, because they have different melting points), then I mixed them, added the dye and transferred the composition to the jar of a gun that I use it only for this purpose.

Details on how to prepare and how to apply velvet glaze can be found here (link). There are also special sprays, but some colors are hard to find, so if this glaze tempts you, I recommend you buy such a gun, it's a good investment.

After glazing, keep the cake in the refrigerator until it thaws and can be cut.

If you appreciate my recipes, please Like and follow my Simonacallas facebook page, where I offer you daily sources of inspiration for the menus of the day, occasion menus or special recipes. I also invite you to join the SimonaCallas Grup Oficial, where I can answer your questions, give you culinary advice and prepare beautiful contests for you, with interesting prizes.

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