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Strawberry chocolate cake

Strawberry chocolate cake

It's a delicious dessert with chocolate (well, I didn't have cocoa anymore, but carobs), strawberries and coconut, a combination that really delighted me.

  • a lawyer
  • a few strawberries ~ 90 g
  • three tablespoons of coconut grater
  • a teaspoon of carob / cocoa powder
  • 30 drops of stevia extract (natural sweetener)

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Strawberry chocolate cake:

Cream of strawberries from: strawberries plus half an avocado and two tablespoons of coconut. I threw the strawberries and half the avocado cut into pieces in the robot, I robotized them well and at the end I added the two tablespoons of coconut grater. I sweetened everything with 15 drops of stevia and mixed well. The composition was left in the refrigerator.

Meanwhile, the other half of the avocado has blended completely. After the pasta was made, I mixed it well with the carob powder. After it was homogenized, I put the remaining spoon of coconut. And finally, another 15 drops of stevia, homogenized, left to cool.

In a bowl I put plastic wrap so I could take the cake out of the mold. On the foil came a layer of pink, another of black, then pink and black again and so on until the strawberry and chocolate cream was exhausted. It stayed in the fridge overnight and the flavors blended so well that a truly extraordinary dessert came out.

Chocolate and strawberry cake recipe

The chocolate cake recipe at Crock-Pot is one of the best cakes I have. Out of these quantities come 24 pieces. How to Make Dessert Cake with. Homemade Dessert presents a variety of recipes for desserts and homemade sweets that you can cook easily and quickly.

The best cake with chocolate, strawberries and diplomat cream! I like strawberries, I try to combine them in the lightest and most delicious recipes.

Strawberry shortcake

Method of preparation: Strawberries are placed in a glass bowl with sugar and water and mixed. Cover with plastic wrap and let cool. Remove from the fridge 20 minutes before serving.

Whipped cream: Put the cream in a bowl and mix until it starts to set. Add sugar and vanilla and mix continuously until it doubles in volume.

Biscuits: In a glass bowl mix flour, baking powder, chocolate cream, salt and sugar. Then add the butter and mix, but not at high speed. The cake is placed on a surface on which you have previously sprinkled flour. Spread the flour and cut it into circles with a medium glass. Cover the forms with butter and put them in the preheated oven for 25 minutes. Then leave to cool.

Now forget about any kind of diet! Put whipped cream and strawberry sauce over the biscuits. The covered biscuits are cut in half and placed on a large plate. Sprinkle everything with strawberry juice and then add the whipped cream again. Then cover with other half biscuits. Serve immediately.

It was tender:

Put the soft butter, left at room temperature, the sugar, a pinch of salt and lemon peel in a bowl and mix. Add eggs, one by one, mixing well after each one. Add the cake ammonium dissolved in the cold milk, then add the flour.

  • gradually add the flour until you get a smooth, elastic and non-sticky dough. Depending on the type of flour used or the size of the eggs, the amount of flour may vary.
  • usually grind the sugar in a coffee grinder to make sure it melts very well and no sugar granules remain

The dough obtained is divided into 4 equal parts. It can be divided into 5 if you have a smaller tray, I used the large tray on the stove. The sheets are stretched as thin as possible, initially on the floured table, then finished the process directly on the bottom of the tray on which I sprinkled the flour. This seems to me the easiest, you can proceed as you see fit

Before putting the tray in the oven, prick the sheets from place to place with a fork. Bake in a preheated oven at 180 degrees for about 8 minutes, until the edges become slightly browned.

  • let the sheets slide on a grill and let them cool. If they have stuck a little to the tray carefully pass with a knife under the sheet.
  • the sheets may overlap after they have cooled
  • the sheets can be made a few days in advance. Keep them in a dry and cool place, with baking paper between them

Chocolate cream:

In a saucepan mix the starch and sugar. Stirring continuously, slowly pour the milk and mix well. Put the pot on low heat or steam bath, until the composition becomes as thick as a pudding. In the hot pudding, incorporate the broken chocolate pieces and the diced butter. Grate 1/4 tonka bean on top

  • if you don't have tonka you can replace it with any other flavor you want (rum, for example). Tonka gives cakes an incredibly good taste, I recommend you buy it if you have the opportunity

The homogenized cream is left to cool. In the cooled cream we put a little vanilla essence.

Assembling the cake with sheets and chocolate cream:

Put aside a few tablespoons of cream, which we put in a bowl. We will cover the bowl with cling film and we will keep it in the fridge until the cake is finished. You can skip this step and at the end just powder the cake with vanilla powdered sugar.

The remaining cream is divided into 3 equal parts. Grease the sheets and overlap them in the tray lined with food foil. The last sheet remains unseen. Wrap well in foil and refrigerate until the next day, during which time the sheets soften and the cake can be portioned

  • depending on the space available, the cake can be placed in a cool place, not necessarily in the refrigerator

Grease the cake with cream set aside and sprinkle with ground walnuts. It is portioned as desired, in squares or rhombuses.

We will get a homogeneous dough that does not stick to hands.

The dough is divided into four equal parts, 4 sheets the size of a 30x20cm tray.

Grease the back of the tray (tray turned upside down) with oil, in a thin layer. The oven preheats to 180 C.

Wallpaper the worktop with flour and spread the first sheet with a shovel.

It sits on the back of the tray, helping us with the shit, and we spread it all over the surface.

Remove the excess dough (cut with a sharp knife) and bake the sheets one by one in the preheated oven at 180C for 7-10 minutes.
The sheet is ready when it becomes slightly golden at the edges. Let them cool.

Assembling the chocolate cake

From the cream we stop 2-3 tablespoons for the cake decoration. The rest of the cream is divided into 3 equal parts.

Place the first sheet, a part of the cream, the second sheet & # 8211 the second part of the cream, the third sheet & # 8211 the last part of the cream and the last sheet on a tray larger than the size of the sheet.

Press lightly, cover with cling film and place a wooden countertop + a weight of about 1 kg.

Let cool for at least 6 hours (preferably overnight) to soften the sheets and then decorate.

Cake with cheese, chocolate and strawberries

We grind the biscuits. Melt the butter, then mix it with the biscuits. Put baking paper in a tray, then press the biscuits well in the tray. Insert the tray cold.

Mix the egg whites with the sugar. Mix the cheese with the vanilla pudding powder, then add the yolks. Mix well. Add the egg whites, stirring lightly. Pour three quarters of the cheese composition into the tray, over the biscuits, distributing it evenly.

Mix the remaining cheese composition with half an envelope of chocolate pudding. We put this composition in the tray and, with the help of a knife, we lightly mix the two cheese compositions. Put the tray in the preheated oven, over medium heat, until it browns slightly on top and the edges come off. I browned it a little more.

Let the cake cool. When it is cold, place the thawed strawberries (they can also be used fresh) and the chocolate icing over the cake.

I didn't have liquid cream or sour cream and I used chocolate, butter and milk for the icing. I melted the chocolate with butter on the fire and, because it was very thick, I thinned it with sweet milk.

For the chocolate icing, you can use 200 g of chocolate with 100 ml of sour cream (liquid cream).

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Cake with yogurt, white chocolate and strawberries

Thinking of a good dessert without sugar, I prepared this delicious cake with yogurt, white chocolate and strawberries.

Yogurt is a very common ingredient in desserts, used as a lighter version of cream cheese or in addition to a smaller amount of sour cream.

I made a very nice countertop, after Natalia's keto roll recipe, which I thank a lot for the recipe.

We combined the goodness of Green Velvet chocolate from Green Sugar, fresh strawberries, so the result was more than delicious. I would like to thank my friends at Green Sugar.

This time I used lemon grass, it gives the dishes a sensational aroma. I recommend you try it at least once.

This cake with yogurt, white chocolate and strawberries was our fresh and good dessert.

I hope you like these quick and easy desserts too.

Preparation time: 1 h Nr. servings: 10 Cake shape: 18 cm Complexity: medium
Ingredients Cake with yogurt, white chocolate and strawberries:
  • wheat:
  • 2 chicken eggs
  • a pinch of salt
  • 2 lg Green Sugar Powder
  • 3 lg black cocoa
  • for syrup:
  • 100 ml black coffee (sweetened if you prefer)
  • filling:
  • 500 gr Greek yogurt (at room temperature)
  • 200 ml liquid cream
  • 100 gr white chocolate Green Velvet
  • 2 lg Green Sugar Powder (if you like sweeter, supplement quantity)
  • 4 sheets of gelatin
  • 100 ml of cold water
  • 1 fir lemon grass
  • 200 gr strawberries
  • for glazing:
  • dark green Velvet chocolate
  • strawberries

How to prepare cake with yogurt, white chocolate and strawberries:

This cake with yogurt, white chocolate and strawberries is very easy to make.

First, prepare the countertop.

In a bowl, separate the egg whites from the yolks. Whisk the egg whites with a pinch of salt. When they become dense and gain consistency, add the sweetener, continuing to mix until you get a glossy meringue. Add the yolks, stirring constantly. At the end, add the sifted cocoa and mix with a spatula to keep the air from the egg whites.

Once the composition is homogenized, it is poured into a baking dish provided with baking paper. Bake in the preheated oven at 170 degrees C for 20 minutes.

After baking, remove from the oven, then leave to cool.

After tempering, the top is syruped with black coffee (or sweetened to taste).

The same form of baking is used to assemble the dessert.

Gelatin is hydrated in cold water.

In a bowl, on the fire, put the liquid cream. As it heats up, add the white chocolate, stirring constantly until it melts and homogenizes the composition. Add 2 lg sweetener and crushed lemon grass in a mortar. Mix, and at the end add hydrated and drained gelatin. Leave it on the fire for 1-2 minutes, stirring constantly to melt the gelatin, then remove the composition from the heat. Strain and add over the Greek yogurt, mixing.

Wash and cut a few strawberries, place them on top of the syrupy top. Pour the yogurt mixture over the strawberries. Place a few slices of strawberry on top, then let the dessert cool until the next day.

Glaze with dark green Velvet chocolate and strawberries or as desired.

It is a fine dessert, flavored with lemon grass and sweet with white chocolate.

Ingredients Strawberry shortcake

Mix well in a bowl baking powder, butter, flour, egg yolks, honey, milk, a pinch of salt and knead well! We spread the dough and put it in a tray on baking paper. Put the tray in the hot oven. After the top is baked, take it out on a plate. Then pour over the sarlota prepared with milk according to the instructions on the package. Garnish with strawberries on top, then pour the chocolate icing on the edge, and in the middle pour the gelatin prepared with water.

Try this video recipe too