Forget about calories, these chocolate chip cookies with a layer of nut cream will relieve you of depression even on the coldest day. Chocolate and peanut butter are comparable pleasures. Soft cookies, intensely chocolate and whipped nut cream, will not leave anyone indifferent.
Ingredients for 12 cookies (already sealed with cream):
- 200 g dark chocolate + 150 g extra milk chocolate, chopped or culet
- 40 g butter 82.5%
- 2 eggs
- 140 g sugar for baking
- 1 teaspoon vanilla extract
- 35 g wheat flour
- 1/4 teaspoon baking powder
Making chocolate chip cookies
- Melt the butter in a saucepan. Remove from heat, add 200g chopped dark chocolate, stir. Set aside and let the chocolate melt completely. Stir again.
- Place eggs, sugar and vanilla in a bowl. Whisk until the eggs and sugar are light and fluffy and have nearly tripled in volume.
- Add sifted wheat flour with baking powder, mix.
- Add the prepared chocolate mass, stir again until all components are combined.
- Add the rest of the chopped chocolate (150g) and stir. Let the dough rest for 10 minutes.
Place the cookies in the mold walnut onto a baking sheet, maintaining intervals between them. - Bake in a preheated oven at 180ºC for approximately 8 - 10 minutes until the cookies rise and crack (I bake for 8 minutes with hot air). Remove from oven and let cookies cool completely.
Peanut cream for layering chocolate chip cookies:
- 280 g nut butter (without peanut pieces), room temperature
- 80 g butter, room temperature
- half a glass of powdered sugar
- 60 ml cream, 30% chilled
- Place peanut butter, butter and powdered sugar in a mixing bowl and beat until thickened.
- Add the cream and beat in an instant at high speed.
- Place on cold cookies large quantity nut cream.
Delicious and very chocolatey and nutty. 🙂
- Cakes: Place a rack on the middle rack of the oven and preheat the oven to 175°C. Grease 2 22cm diameter cake pans with butter and line the bottoms with a round sheet of parchment. Sift together the flour, baking powder, salt and baking soda onto a piece of parchment paper or into a large bowl.
- In a large bowl, beat with a mixer on medium-high speed. butter, brown sugar, peanut butter, and granulated sugar until mixture is light and creamy, about 5 minutes. Scrape down the sides of the bowl if necessary. Add eggs one at a time, beating well after each addition. Continue beating until mixture is light and creamy, about 2 minutes. Stir in vanilla. Reduce mixer speed to medium-low and add flour mixture in three additions, alternating with milk, beginning and ending with flour. Whisk to combine all ingredients.
- Divide the batter evenly among the prepared pans. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let the cakes cool in the pans for a few minutes, then transfer to a wire rack to cool completely. Invert the cakes onto a wire rack and remove the parchment. (The cakes can be stored at room temperature, wrapped in plastic wrap, for 1 day.)
- Oil cream: In a saucepan large enough to fit a heatproof mixer bowl, add a few inches of water and bring to a boil.
- Combine sugar, egg whites and salt in the bowl of a stand mixer. Set the bowl over the simmering water and whisk until the mixture is warm to the touch and the sugar is completely dissolved. Transfer bowl to stand mixer fitted with whisk attachment and beat on medium-high speed until egg whites are cool and hold stiff peaks, about 5 minutes. Stir in 3/4 tbsp. peanut butter. Then beat in the butter a couple pieces at a time, incorporating them completely after each addition. Continue beating the cream on medium-high speed until thick and stiff peaks form. (The mixture may seem very runny at some point, but keep whisking.) Stir in the vanilla.
- Cake assembly: Cut each cake in half horizontally to make 4 cakes in total. Distribute the remaining 0.5 tbsp evenly. peanut butter on 3 layers. Place 1 cake layer on a cake stand or serving plate, peanut side up, and spread about 3/4 cup of the cake on top. of buttercream, leaving about 1 cm from the edge. Repeat for 2 more layers of peanut butter cakes and buttercream. Place the last layer of cake (minus the peanut butter) on top. Cover the entire cake with the remaining buttercream. Refrigerate the cake until the frosting is set (this will make it easier to cut into neat slices), at least 4 hours or overnight. Before serving, sprinkle the cake with peanut brittle. Serve chilled or at room temperature.
HOLIDAY Chocolate-orange cake "For Loved Ones"
The perfect combination of chocolate sponge cake and orange mousse. Not too sweet, aromatic, soft, not dry, with a delicate orange mousse.
INGREDIENTS
Biscuit:
5 eggs + pinch of salt
200 gr. - sugar
200 gr. - sour cream
160 g - flour + 3 tbsp cocoa + 2 tsp baking powder
Bake for 40 minutes. 180C or 360F
Orange mousse:
150 ml - orange juice
30 gr. - butter
1- egg
75 gr - sugar
14 gr. -gelatin + 50 ml. orange juice
200 ml - whipping cream
1- orange + zest of one orange
Chocolate ganache:
100 g chocolate (black or milk) + 100 ml
hot whipping cream
For impregnation:
60 ml - water + 1 tbsp sugar + liqueur.
PREPARATION:
Preparing the base for the mousse
Bring all ingredients to a boil and cool
Whipping cream
Add custard orange mixture with gelatin
Cut the cake into 2 layers, bake
Spread orange mousse + fresh orange.
Cover with the second cake layer
Cover the top with ganache (decorate as desired)
Place in the refrigerator overnight. In the morning, take off the uniform and enjoy.
You can see more details in the video recipe.
PRAGUE NEW YEAR'S
Celebrating the New Year with family and with our traditional, beloved “Prague”
My aunt's recipe...
The decoration is New Year's, the blackberries are decorated with pine cones, and the branches are fresh rosemary...
The cake is for two, so the portion was halved
Biscuit ingredients
50 grams butter
half a can of condensed milk
200 grams of sour cream
pinch of salt
1 cup sugar
4 eggs
2 tablespoons cocoa
1 teaspoon baking soda
1 cup and 1 tablespoon flour
vanilla
Preparing the biscuit
Prepare a springform pan with a diameter of 24 cm.
Separate the yolks from the whites.
Grind 50 grams of soft butter with half a can of condensed milk, start beating with a mixer, add 1 cup of sugar, salt, yolks one at a time, sour cream, slaked soda
Sift the flour, cocoa and carefully add to the mixture. Beat the whites into a strong foam and add a spoonful into the dough. Stir.
Bake at 175 C for 45 minutes.
An interesting point: take out the biscuit, turn it over onto a wire rack, straight into the pan until it cools.
The sponge cake turns out fluffy and smooth
Run a knife around, between the biscuit and the walls of the mold, carefully remove
It is better to bake the biscuit the day before
Ingredients for impregnation
50 grams apricot jam
50 ml water
2 tablespoons alcohol
Preparation of impregnation
Boil water with jam, cool. Add alcohol.
Cream ingredients
Half a can of condensed milk
200 grams of butter
juice of half a lemon
2 tablespoons cocoa
Preparing the cream
Sift cocoa into soft butter, beat, add condensed milk a spoonful at a time, continuing to beat, and lemon juice a couple of drops so that the cream does not curdle.
Ingredients for glaze
150 grams pink chocolate
50 grams of cream
Preparing the glaze
Bring the cream to a boil. Break up the chocolate and add to the cream. Stir until dissolved. Leave for 3-4 hours.
Assembling the cake
Cut the cake into three layers, grease each layer with impregnation
Shape the cake, layering the layers with cream
Line the top and sides with cream, refrigerate for 3-4 hours
Cover the cake with icing and decorate
- Cakes: Place a rack on the middle rack of the oven and preheat the oven to 175°C. Grease 2 22cm diameter cake pans with butter and line the bottoms with a round sheet of parchment. Sift together the flour, baking powder, salt and baking soda onto a piece of parchment paper or into a large bowl.
- In a large bowl, beat butter, brown sugar, peanut butter, and granulated sugar with a mixer on medium-high speed until light and creamy, about 5 minutes. Scrape down the sides of the bowl if necessary. Add eggs one at a time, beating well after each addition. Continue beating until mixture is light and creamy, about 2 minutes. Stir in vanilla. Reduce mixer speed to medium-low and add flour mixture in three additions, alternating with milk, beginning and ending with flour. Whisk to combine all ingredients.
- Divide the batter evenly among the prepared pans. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let the cakes cool in the pans for a few minutes, then transfer to a wire rack to cool completely. Invert the cakes onto a wire rack and remove the parchment. (The cakes can be stored at room temperature, wrapped in plastic wrap, for 1 day.)
- Oil cream: In a saucepan large enough to fit a heatproof mixer bowl, add a few inches of water and bring to a boil.
- Combine sugar, egg whites and salt in the bowl of a stand mixer. Set the bowl over the simmering water and whisk until the mixture is warm to the touch and the sugar is completely dissolved. Transfer bowl to stand mixer fitted with whisk attachment and beat on medium-high speed until egg whites are cool and hold stiff peaks, about 5 minutes. Stir in 3/4 tbsp. peanut butter. Then beat in the butter a couple pieces at a time, incorporating them completely after each addition. Continue beating the cream on medium-high speed until thick and stiff peaks form. (The mixture may seem very runny at some point, but keep whisking.) Stir in the vanilla.
- Cake assembly: Cut each cake in half horizontally to make 4 cakes in total. Distribute the remaining 0.5 tbsp evenly. peanut butter on 3 layers. Place 1 cake layer on a cake stand or serving plate, peanut side up, and spread about 3/4 cup of the cake on top. of buttercream, leaving about 1 cm from the edge. Repeat for 2 more layers of peanut butter cakes and buttercream. Place the last layer of cake (minus the peanut butter) on top. Cover the entire cake with the remaining buttercream. Refrigerate the cake until the frosting is set (this will make it easier to cut into neat slices), at least 4 hours or overnight. Before serving, sprinkle the cake with peanut brittle. Serve chilled or at room temperature.