Chocolala recepies blog

Chocolate Tort with Cookies

Sponge cake:
6 eggs
4 tbs. flour
3 tbs. cocoa
8 tbs. sugar
1 tsp. baking powder

150g dark chocolate
300g whipped cream
200g white chocolate
150g whipped cream
70g butter
2 times 175g cocoa cookies

Bake the sponge cake –
*Separate egg whites from yolks and beat the whites into solid foam. Add sugar and whip more.
*When the foam of the egg white is solid and glossy, add egg yolks and mix carefully by hand.
*Weigh in sieved flour, baking powder, and cocoa. Mix carefully by hand.
*Pour the sponge cake batter into a baking dish with baking paper on the bottom.
*Place the sponge cake into the oven at 180 degrees and bake 15-20 min (To be sure the sponge cake is ready, press your finger on the risen and brownish-looking sponge cake. The sponge cake is ready when it crackles, bounces and restores its appearance.).
*Remove from the oven and let it cool down. Cut the cooled sponge cake into three pieces.

Cream 1-
*Weigh 150g whipped cream and 70g butter into a pot. Make it boil for the butter to melt. Weigh in 200g white chocolate and mix to melt it.
*Add a pinch of salt and vanilla flecks from the vanilla bean.

Cream 2-
*Weigh 300g whipped cream into a bowl.
*Melt 150g dark chocolate in a separate bowl in a microwave oven, mixing constantly. Do not let the chocolate turn hot.
*Beat the whipped cream into a half-solid foam.
*Pour melted chocolate into the whipped cream. Continue whisking until the whipped cream is solid and mixed together with the chocolate.

Cookies inside and on the edges-
*Take half a pack of cookies and divide into two. Scrape the cream off from the middle and put it into a separate bowl. You need full cookies cut into half to decorate the sides of the cake.
*Take a cake tin, place one layer of the sponge cake onto the bottom and lay cookies vertically on the side (the nice part outside).

*When the sponge cake bottom has been put into the cake tin and the cookies placed on the edges, take the dark chocolate mix and divide it into four.
*Spray one part onto the edges of the cake. It helps the cookies stay in place and forms a barrier for the other cream, so it will not pour out.
*Get the vanilla ganache and divide it into three parts. Pour one part of the ganache into the middle of the cake.
*Spray the second part of the dark chocolate cream gently onto the ganache, so that it would be covered.
*Sprinkle some pieces of chopped cookies on top.
*Place another layer of the sponge cake onto the cookies and follow the previous steps.
*Place the last sponge on the cake and pour one-third of the ganache over it.
*Put the cake into the refrigerator to cool down for at least three hours.
*Remove the edge of the cake slowly, and use a blunt knife to fix the edges, so that nothing gets stuck. Place the cake on a base and decorate to your liking.
You can trickle chocolate ganache on the edges of the cake (one part of melted chocolate and the same amount of whipped cream).
You can prepare a whipped cream with milk chocolate as a cream on top, for example. Take 150g whipped cream and 100g melted chocolate. Spray beautiful spirals with the cream on the cake. Decorate with cookies or anything to your liking.

Not Too Sweet Chocolate-Cream Cheese Cake 

You’ll need:
140g dark cookies
65g butter
400g cream cheese
3 tbs. sugar
2 eggs
100g milk chocolate
100g dark chocolate
150g sour cream
Cocoa and raspberries for decoration.
Line the cake tin with baking paper (both the bottom and the edges).
Crumble the cookies and mix with previously melted butter.
Press the cookie crumble smoothly on the cake bottom.
Mix cream cheese at room temperature with sugar and previously beaten eggs. 
Melt chocolate on a waterbed, let it cool down, and mix with sour cream.
Pour the cream cheese and chocolate mix together and blend carefully.
Pour the mixture into the cake tin.
Bake at 175°C for 30 min, switch the oven off and keep the cake in the oven for another 45 min. 
Let the cake cool down completely.
Decorate with cocoa and raspberries.

Brita’s Evil Stepsister 

100g sugar
125g soft butter at room temperature
2 tsp. baking powder
130g flour
20g cocoa
150g milk
4 egg yolks
4 egg whites
150g sugar
1 tsp. starch
10g cocoa
250g whipped cream 
100g dark chocolate
Plenty of strawberries
Preparing the bottom
*Preheat the oven to 170°C (top and bottom heat with air circulation).
*Weigh butter and sugar and whisk it into a light foam with a mixer.
*Separate egg whites from the yolks.
*Add the egg yolks to the butter foam one by one, constantly blending with the mixer until there are no more sugar crystals.
*Put flour, cocoa, and baking powder into a separate bowl. Mix it nicely.
*Add milk to flour mixture and blend it into a smooth mass.
*Stop the mixer and add the flour-milk mixture to the egg and butter foam. Continue mixing until the mixture is smooth and nice.
*Prepare two baking dishes and cover the base with baking paper.
*Divide the batter into two and pour into the round baking dishes.

Preparing the meringue
*Beat the egg whites into a solid foam.
*Add sugar to the egg white mixture and whip until the mass is nice, solid, and shiny, and sugar granules have almost disappeared.
*Add sieved cocoa to the egg white foam and blend it in by hand. Mix until the mass is smooth, brown, and nice.
*Divide the egg white foam into two and add to the dishes with the batter carefully. Be cautious, as the batter is liquid.
Bake in the oven for 20-30 min. Switch the oven off and let the cakes rest in the oven for some time. 
If the meringue seems to be turning too brown, reduce the heat and keep baking. It is important not to have a burnt meringue and a liquid bottom.
The meringue should be slightly brownish and crispy on top.
The bottom of the cake should be soft in the middle.
Let the cakes cool down completely.

Preparing the cream:
*Melt chocolate in a separate bowl in a microwave oven. Mix constantly so the chocolate would not burn.
*Weigh whipped cream into a separate bowl and add melted chocolate (the chocolate cannot be hot).
*Whisk the whipped cream with chocolate into foam.
*Divide the cream into two, spread one part of the cream on the bottom, chop strawberries in between, and place the other cake layer on top. Spread one part of the whipped cream mixture on the top layer and decorate.