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Chocolate and walnut cake

Chocolate and walnut cake

Countertop 1:Separate the egg whites from the yolks and mix them until they harden. Then add the sugar, continuing to mix until all the crystals melt and add the rum essence.

Mix the yolks with the oil, then pour them over the meringue obtained. At the end, add the flour, cocoa and baking powder.

Wallpaper a tray with baking paper, put the composition on the counter and put it in the oven until it passes the toothpick test.

After it has cooled, cut the top in 2.

Walnut top:We proceed as for the top, adding the walnut at the end. This top is thin and does not cut, keeping it whole.

Chocolate cream: In a bowl we put liquid cream, then the chocolate broken into pieces and let it melt over low heat. At the end we add the butter and let it cool, the cream soup adds the rum essence.

Syrup:Put the water, sugar and essence on low heat, letting it boil.

Glaze:

Put the chocolate in the milk in a bowl on the flame, wait for it to melt, stirring constantly, at the end we put the butter and mix well.

Assembly:

Countertop 1 is placed on a plate, we syrup it, we put some of the cream, then the walnut countertop, also syrupy. The other half of the amount of cream follows, and the last sheet of countertop will be the cocoa one. with whipped cream.


White chocolate and walnut cake

And in the fridge you have a box of mascarpone, in the second closet white chocolate, you are thinking how to combine them.
When you think of some more caramelized nuts, white chocolate and walnut cake it's ready in mind! :))

Countertop Cake with white chocolate and nuts

  • 6 eggs
  • 6 tablespoons sugar
  • the juice of an orange
  • 3 tablespoons oil
  • a teaspoon of baking powder
  • a knife tip salt
  • 6 tablespoons sifted flour

White chocolate cream and mascarpone

  • 200 ml sweetened liquid cream
  • a teaspoon of whipping cream
  • 200 g white chocolate
  • 250 g mascarpone
  • a sachet of vanilla sugar

Preparation Cake with white chocolate and nuts & # 8220

  1. Let's get ready first the countertop.
  2. Separate the egg whites from the yolks.
  3. Mix the egg whites with the salt. Gradually add the sugar, mixing until completely diluted.
  4. Beat the yolks lightly and add the oil and orange juice.
  5. Add the beaten egg yolks over the egg whites and mix lightly. We put the sifted flour together with the baking powder and we incorporate everything, mixing lightly, from the bottom up.
  6. Pour the composition into a lined tray, level nicely and bake the top over low heat until it turns golden and passes the toothpick test.
  7. Let it cool.
  8. ready White chocolate cream and mascarpone.
  9. In a saucepan put the whipped cream and broken chocolate pieces.
  10. Mix well over low heat (do not let it boil!) Until the composition becomes homogeneous.
  11. Leave to cool then put the pan in the cold for 3-4 hours (or half an hour in the freezer).
  12. Remove from the cold, add the hardener, vanilla sugar, mix and start mixing the mixture until it becomes fluffy, then add mascarpone and mix until the cream reaches a firm consistency.
  13. We cut the cold countertop in half horizontally.
  14. Place the first slice on the counter and spread evenly half the amount of cream.
  15. Then put the second slice on the counter and spread the rest of the cream.
  16. In a saucepan, caramelize the sugar and add the walnuts. Stir quickly and remove from the heat.
  17. Pour the mixture on aluminum foil and let it cool.
  18. We chop the walnuts and sprinkle them over the cake.
  19. Keep cold and serve the cake with white chocolate and nuts when serving.

White chocolate cake

White chocolate cake

White chocolate cake


  • countertop
  • 6 eggs
  • 120 g sugar (6 tablespoons)
  • 40 g starch (2 tablespoons)
  • 30 g cocoa (2 tablespoons)
  • 50 g flour (3 tablespoons)
  • a teaspoon of baking powder
  • 1/2 esenta de rom
  • a pinch of salt
  • Syrup
  • 350 ml water
  • 80 g sugar (4 tablespoons)
  • 1/2 esenta de rom
  • Cream
  • 300 g dark chocolate
  • 200 ml whipped cream
  • 200 g ground walnuts
  • 100 g butter
  • 50 & # 8211 80 g old powder
  • 1/2 esenta de rom
  • decoration
  • colored sugar candies, chocolate flakes, nuts, etc.

For the top, separate the eggs, beat the egg whites with a mixer together with the salt until they start to take on consistency, then gradually add the sugar and mix continuously until you get a firm composition. baking, all sifted. We make circular movements from top to bottom, delicate, so that the whites do not leave.

Cover a 22 x 30 cm tray with baking paper and pour the dough and level it. Bake the top for 35 minutes at 180 -200 ° C. For safety, do the toothpick test.

We prepare the syrup like this. Melt the sugar in a saucepan and leave it until it gets a golden color, then carefully pour the water and boil until the caramel melts. When it has cooled, add the rum essence.

We prepare chocolate cream with nuts and rum.

Put the whipped cream, powdered sugar, butter, chocolate in a saucepan and let it simmer, stirring constantly until it melts. It should not boil, just mix the ingredients.

Meanwhile, fry the walnuts in a non-stick pan until lightly browned, then let them cool and grind them in a grinder.

Let it cool completely and put the dish in the fridge or freezer for about 10 minutes until it cools down well, then mix well until it becomes creamy and light in color. Add the ground walnuts and mix to mix.

Now we can assemble the cake. Cut the top in half lengthwise and syrup with half the amount of syrup. Put half of the cream, level well, cover with the other side of the top, syrup and put the rest of the cream.

Keep the cake cold for an hour or two, cut it into the desired shape and serve. Delicious, good appetite!

A similar and equally delicious recipe is chocolate and walnut cake (click for recipe).

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


  • countertop
  • 6 eggs
  • 120 g sugar (6 tablespoons)
  • 40 g starch (2 tablespoons)
  • 30 g cocoa (2 tablespoons)
  • 50 g flour (3 tablespoons)
  • a teaspoon of baking powder
  • 1/2 esenta de rom
  • a pinch of salt
  • Syrup
  • 350 ml water
  • 80 g sugar (4 tablespoons)
  • 1/2 esenta de rom
  • Cream
  • 300 g dark chocolate
  • 200 ml whipped cream
  • 200 g ground walnuts
  • 100 g butter
  • 50 & # 8211 80 g old powder
  • 1/2 esenta de rom
  • decoration
  • colored sugar candies, chocolate flakes, nuts, etc.

For the top, separate the eggs, beat the egg whites with a mixer together with the salt until they start to take on consistency, then gradually add the sugar and mix continuously until you get a firm composition. baking, all sifted. We make circular movements from top to bottom, delicate, so that the egg whites do not leave.

Cover a 22 x 30 cm tray with baking paper and pour the dough and level it. Bake the top for 35 minutes at 180 -200 ° C. For safety, do the toothpick test.

We prepare the syrup like this. Melt the sugar in a saucepan and leave it until it gets a golden color, then carefully pour the water and boil until the caramel melts. When it has cooled, add the rum essence.

We prepare chocolate cream with nuts and rum.

Put the whipped cream, powdered sugar, butter, chocolate in a saucepan and let it simmer, stirring constantly until it melts. It should not boil, just mix the ingredients.

Meanwhile, fry the walnuts in a non-stick pan until lightly browned, then let them cool and grind them in a grinder.

Let it cool completely and put the dish in the fridge or freezer for about 10 minutes until it cools down well, then mix well until it becomes creamy and light in color. Add the ground walnuts and mix to mix.

Now we can assemble the cake. Cut the top in half lengthwise and syrup with half the amount of syrup. Put half of the cream, level well, cover with the other side of the top, syrup and put the rest of the cream.

Keep the cake cold for an hour or two, cut it into the desired shape and serve. Delicious, good appetite!

A similar and equally delicious recipe is chocolate and walnut cake (click for recipe).

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Assembling Entremet Cake with chocolate and walnut quince by Simona Callas

At the base of a rectangular frame, lined with acetate foil on the inside, a countertop sheet is placed. Pour the chocolate mousse. Place the second sheet on the countertop, over which the quince jam is spread. Cover with the third sheet of countertop, over which sprinkle the chopped walnuts. www.simonacallas.com Follow the layer of quince mousse, which is leveled carefully, to be as straight as possible, to look beautiful at the end. Put everything in the freezer overnight. After freezing, apply the velvet glaze. You can use a spray. I prepare it at home and apply it with a paint gun ( find all the details here - link ).

If you like my recipes, please Like and follow my facebook page Simonacallas, where I offer you every day sources of inspiration for the menus of the day, menus of occasion or recipe it's special. 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.


If you separate eggs. Whisk the egg whites with a pinch of salt and set aside. Rub the yolks with the sugar until creamy, then add the flour mixed with the baking powder, ground walnuts and cocoa.

At the end, add the egg whites and mix well. The composition is poured into a large stove tray lined with baking paper or greased with oil and lined with flour.

Put it in the oven over medium heat until it passes the toothpick test. Remove the tray and leave it to cool. When it has cooled, remove the top from the tray and cut it in half in width.

I syruped the leaves very little with a syrup of sugar, water and vanilla.

Put the chocolate in a bowl with 100 ml of whipped cream and put it on low heat until the chocolate melts. The gelatin is hydrated in 3 tablespoons of water and dissolved in the microwave for a few seconds. Pour the dissolved gelatin over the chocolate and mix well. Leave to cool. 250 ml of whipped cream is beaten with a spoonful of honey and mixed with cold chocolate, powdered nuts and ground walnuts. Spread the cream over a first sheet of countertop, put the second sheet and put in the fridge for 30 minutes. 250 ml whipped cream and spread over the countertop.

Keep the cake with walnuts and chocolate in the fridge for at least 1 hour. Decorate with walnuts, dragees and ness!


Method of preparation

To prepare the recipe you need a lot of chocolate and a lot of love. Besides, no recipe comes out if we don't add a little love to it.

I used a 25 x 20 cm tray and baked a single sheet which I then cut into 3 pieces. It was quite difficult to cut, and when I repeat the recipe, I will bake 3 sheets separately.

I turned on the oven and set it at 180 degrees C.

We beat the egg whites with rum essence and salt powder until they become frothy. Add the sugar. When the egg whites become hard as a meringue, add walnuts, flour, cocoa and baking powder (walnut, flour, cocoa and baking powder is good to mix them first in a bowl and from there to put one tablespoon in a row continuous).

Stir until well incorporated.

The composition obtained, I recommend to be divided into 3 equal parts and to bake them one by one. As I said above, I baked a single countertop, but it was hard to cut it.

Let cool. Do not bake for more than 10-15 minutes.

In a saucepan put the yolks, sugar, cocoa, starch and milk. On low heat, heat the composition, stirring constantly, until it thickens (about 10 minutes). When the cream has consistency, add the diced chocolate and continue to mix until the chocolate is melted and incorporated into the cream. Take the cream off the heat and let it cool for 5-10 minutes. Add portioned butter. Mix very well and let the cream cool.

Divide the cream into 3 equal parts.

We take a sheet or a piece of countertop, pour the cream, level, then countertop and the cream again. The cream must be on top.

Sprinkle coconut flakes, almonds or coarsely chopped walnuts over the leveled cream.


If you separate eggs. Whisk the egg whites with a pinch of salt and set aside. Rub the yolks with the sugar until creamy, then add the flour mixed with the baking powder, ground walnuts and cocoa.

At the end, add the egg whites and mix well. The composition is poured into a large stove tray lined with baking paper or greased with oil and lined with flour.

Put it in the oven over medium heat until it passes the toothpick test. Remove the tray and leave it to cool. When it has cooled, remove the top from the pan and cut it in half in width.

I syruped the leaves very little with a syrup of sugar, water and vanilla.

Put the chocolate in a bowl with 100 ml of whipped cream and put on low heat until the chocolate melts. The gelatin is hydrated in 3 tablespoons of water and dissolved in the microwave for a few seconds. Pour the dissolved gelatin over the chocolate and mix well. Leave to cool. 250 ml of whipped cream is beaten with a spoonful of honey and mixed with cold chocolate, powdered nuts and ground walnuts. Spread the cream over a first sheet of countertop, put the second sheet and put in the fridge for 30 minutes. 250 ml whipped cream and spread over the countertop.

The cake with walnuts and chocolate is kept in the fridge for at least 1 hour. It is decorated with walnuts, dragees and ness!


Cake with chocolate, whipped cream and nuts

Seeing how much the lemon cake, this kind of fluffy, stuffed cake, had to my loved ones, I thought I would try other variants, in the same kind.

If initially I said I make a countertop and a cocoa cream with butter, yolks and rum, spinning in the kitchen I thought of caramel or chocolate, so I deviated a lot from the initial recipe and came out a goodness from the cake from which even her husband, who is not a big lover of sweets, tasted even multisor.

100 gr milk chocolate

a spoon MIAM MAIAM WITH CHOCOLATE AND HOMEMADE CHERRY & # 8211 is optional, but it gives it a taste !! & # 8211 if you donâ & # x20AC; & # x2122; t add anything like it, either sweet milk, 2 tablespoons of cherries & # 8230 or nothing

150 gr fried walnuts, chopped

Preparation Cake with chocolate, whipped cream and nuts

Separate the egg whites from the yolks.

Mix the egg whites with the salt and then gradually add the sugar and mix until it is completely diluted and you have a firm, glossy composition, which forms spikes to the touch.

Add the yolks, flour mixed with baking powder, oil and mix gently stirring from the bottom in the sauce (not circular!)

Pour the mixture into a 25/28 cm tray greased with oil, on the bottom of which you sprinkled flour.

Bake the top over low heat until it passes the toothpick test and is nicely browned.

Allow to cool well, remove from the pan and cut it in half horizontally.

Rub the butter with 100 g of sugar.

In a double-bottomed bowl, caramelize the remaining 3 tablespoons of sugar (not hard, like bitter cream! You just have to get the caramel flavor).

Take the bowl off the heat and add the milk in which you previously diluted the starch. Put it back on the fire and let it simmer, stirring constantly until the caramel is diluted and the cream has acquired the consistency of pudding. 2 minutes.

Turn off the heat, add both broken chocolate pieces and mix until melted in the cream. Add the milk cream with chocolate and cherries (if you have them) or 2 tablespoons cherries and mix.

Cool the cream, add the butter rubbed in the foam and mix, stirring gently from the bottom up.

Place the first top, spread half of the amount of cream, put the second top and the rest of the cream and spread evenly over the entire surface, leveling nicely.

Mix the whipped cream with the cream and sugar until it has the desired consistency then put over the last layer of cream and level.

Coarsely chop the roasted walnut on a wooden bottom and then sprinkle it over the cake.

Keep the cake cold but leave it at room temperature for 10 minutes before serving it to make friends with the layers between them :)).


White chocolate and walnut cake

And in the fridge you have a box of mascarpone, in the second closet white chocolate, you are thinking how to combine them.
When you think of some more caramelized nuts, white chocolate and walnut cake it's ready in mind! :))

Countertop Cake with white chocolate and nuts

  • 6 eggs
  • 6 tablespoons sugar
  • the juice of an orange
  • 3 tablespoons oil
  • a teaspoon of baking powder
  • a knife tip salt
  • 6 tablespoons sifted flour

White chocolate cream and mascarpone

  • 200 ml sweetened liquid cream
  • a teaspoon of whipping cream
  • 200 g white chocolate
  • 250 g mascarpone
  • a sachet of vanilla sugar

Preparation Cake with white chocolate and nuts & # 8220

  1. Let's get ready first the countertop.
  2. Separate the egg whites from the yolks.
  3. Mix the egg whites with the salt. Gradually add the sugar, mixing until completely diluted.
  4. Beat the yolks lightly and add the oil and orange juice.
  5. Add the beaten egg yolks over the egg whites and mix lightly. We put the sifted flour together with the baking powder and we incorporate everything, mixing lightly, from the bottom up.
  6. Pour the composition into a lined tray, level nicely and bake the top over low heat until it turns golden and passes the toothpick test.
  7. Let it cool.
  8. ready White chocolate cream and mascarpone.
  9. In a saucepan put the whipped cream and broken chocolate pieces.
  10. Mix well over low heat (do not let it boil!) Until the composition becomes homogeneous.
  11. Leave to cool then put the pan in the cold for 3-4 hours (or half an hour in the freezer).
  12. Remove from the cold, add the hardener, vanilla sugar, mix and start mixing the mixture until it becomes fluffy, then add mascarpone and mix until the cream reaches a firm consistency.
  13. We cut the cold worktop in half horizontally.
  14. Place the first slice on the counter and spread evenly half the amount of cream.
  15. Then put the second slice on the counter and spread the rest of the cream.
  16. In a saucepan, caramelize the sugar and add the walnuts. Stir quickly and remove from the heat.
  17. Pour the mixture on aluminum foil and let it cool.
  18. We chop the walnuts and sprinkle them over the cake.
  19. Keep cold and serve the cake with white chocolate and nuts when serving.

White chocolate cake

White chocolate cake

White chocolate cake