Tort cu crema de ciocolata alba si lapte condensat / Cake with white chocolate cream and condensed milk

Ingrediente / ingredients:

Pentru blat / For cake:

- 6 oua - 6 eggs
- 4 linguri de faina  - 4 tablespoons of flour
- 6 linguri de zahar - 6 tablespoons of sugar
- 2 linguri de cacao - 2 tablespoons of cocoa
- o esenta de rom  - a essence of rum
- 6 linguri de ulei  - 6 tablespoons of oil
- o lingurita praf de copt - a teaspoon of baking powder

Pentru crema / Cream:

- 400 g ciocolata alba - 400 g white chocolate
- 200 g lapte condensat - 200 g of condensed milk
- 2 galbenusuri - 2 yolks
- 2 linguri de amidon - 2 tablespoons of starch
-  o pastaie de vanilie - a vanilla paste
- 200 ml lapte - 200 ml of milk

Pentru decor / Dcoration:

- frisca - whipped cream
- ciocolata cu lapte - milk chocolate

Blatul : batem spuma tare albusurile cu zaharul, adaugam restul ingredientelor  si amestecam usor. Impartim compozitia in 2 si coacem 2 blaturi identice. Le lasam la racit.

Cake: beat the hard foams with sugar, add the rest of the ingredients and mix it gently. We divide the composition into 2 and bake 2 identical tops. We let them cool.

Crema: amestecam laptele cu galbenusurile, amidonul si pastaia de vanilie. Punem pe foc pana se ingroasa crema. Adaugam ciocolata si laptele condensat. Lasam la foc mic amestecand continuu pana se topeste ciocolata.

Cream: Mix milk with yolks, starch and vanilla paste. We put on fire until the cream thickens. Add chocolate and condensed milk. We leave on low heat stirring constantly until chocolate is melted.

Intr-o forma cu pereti detasabili punem primul blat, adaugam jumatate din crema si al doilea blat . Adaugam restul de crema si lasam la frigider pana se intareste , aproximativ 2 ore.

In a removable wall shape put the first cake, add half of the cream and the second cake. Add the rest of the cream and leave it in the refrigerator until it hardens, about 2 hours.

Ornam cu frisca si ciocolata si lasam la frigider peste noapte.

Decorate with cream and chocolate and leave in the refrigerator overnight.

Bon appetit!

Tort cu mousse de ciocolata si cappucino / Cake with chocolate mousse and cappuccino

Ingrediente / ingredients:

Pentru blat / For the cake:

- 6 oua - 6 eggs
- 300 g ciocolata - 300 g of chocolate
- 200 g unt - 200 g butter
- 20 g cacao - 20 g of cocoa
- 200 g zahar - 200 g of sugar

Pentru crema / For the cream:

- 5 galbenusuri - 5 yolks
- 100 g zahar - 100 g of sugar
- 30 g amidon - 30 g of starch
- 300 ml lapte - 300 ml of milk
- o esenta de vanilie  - a vanilla essence
- 2 pliculete de cappucino - 2 sachets of cappuccino
- un plic de gelatina  (10 g) - a gelatin sachet (10 g)
- 500 g frisca - 500 g of whipped cream

Glazura / Glaze:

 - cacao sau o glazura formata din unt si ciocolata topita (dupa preferinta)  -  cocoa or a glaze made by butter and melted chocolate

Pentru blat : topim untul cu ciocolata si adaugam galbenusurile, unul cate unul.

For the cake : melt the  butter and the chocolate , add  the yolks one by one.

Batem albusurile spuma tare impreuna cu zaharul si adaugam la final compozitia de ciocolata.

We beat the eggs white with the sugar and finally add the chocolate composition.

Coacem compozitia la foc mic.

We bake the composition on low heat.

Crema: punem intr-o craticioara galbenusurile, zaharul si amidonul.

Cream: in a saucepan put the yolks, sugar and starch .

Amestecam bine si adaugam laptele caldut amestecand continuu. Punem la foc mic pana se ingroasa compozitia. Adaugam ciocolata si mai lasa pe foc pana se topeste.

Mix well and add warm milk while stirring continuously. We put low heat until the composition thickens. Add the chocolate and cook until melted.

O lasam sa se raceasca si o adaugam peste frisca impreuna cu pliculetele de cappucino .

Let it cool down and add it over the whipped cream with the cappucino.

Hidratam gelatina in putin lapte , o punem putin la foc mic pana se dizolva si o turnam in crema. Amestecam si o turnam peste blat.

Hydrate the gelatin in a little milk, put it a little bit on low heat until it dissolves and pour it into the cream. Mix and pour over the cake.

Punem la frigider cel putin 4 ore. Dupa ce s-a intarit adaugam glazura si mai lasam 1-2 ore la rece. Daca adaugam cacao, putem servi imediat.

Refrigerator for at least 4 hours. After it has been hardened, add the glaze and let 1-2 hours in the cold. If we add the cocoa, we can serve immediately ..

Bon appetit!

Tuxedo Cake

• Ingrediente / ingredients: 
• 
  
• Pentru blatul de cicolata / For chocolate cake layers:
• - 200 g unt  moale - 1 cup butter, softened at room temperature
• - 300 g zahar - 1 ½ cups white granulated sugar
• - 4 oua - 4 large eggs
• - o lingurita esenta de vanilie - 1 tsp vanilla extract
• - 245 ml lapte - 1 cup milk
• - 200 g faina - 1 ½ cups all-purpose flour
• - 100 g cacao - ½ cup dark cocoa powder
• - 4 tsp baking powder
• - jumatate de lingurita de sare - ½ tsp salt
• 
  
• For the cream  filling:

• - 680 g mascarpone - 680g mascarpone, softened at room temperature
• - 122 g frisca lichida - ½ cup (122g) sour cream
• - 230 ml lapte condensat -  230 g sweetened condensed milk
• - 2 lingurite esenta de vanilie - 2 tsp vanilla
• - 90 g ciocolata neagra, 90 g ciocolata alba - 90g each: dark chocolate chips, white chocolate chips
• - 11 g genlatina - 11g unflavored gelatin
• - 44 ml apa rece - 2–3 Tbsp (44ml) water
• - sos de  ciocolata - Chocolate syrup
• - sos de caramel - Caramel sauce
• - bucati de ciocolata sau caramele - Chopped chocolate or caramels

Pentru inceput pregatim blatul de cacao. Intr-un bol mixam untul cu zaharul. Adaugam cate un ou si esenta de vanilie si mixam pana optinem o crema pufoasa. Adaugam laptele.

Intr-un alt bol combinam ingredientele uscate si apoi le adaugam peste cele lichide, amestecand usor. Coacem aprox 30 minute, apoi il lasam sa se raceasca. Cu forma de tort in care montam tortul decupam 2 cercuri.

Prepare the chocolate cake first.  In a large bowl, cream together the butter and sugar. Add the eggs and vanilla extract and beat until light and fluffy. Pour in the milk.In separate bowl, combine the dry ingredients: flour, cocoa powder, salt and baking powder. Using a sifter, add the dry ingredients and mix just until combined; do not over-mix!Pour cake batter into prepared pan and spread evenly to the edges. Bake cake in preheated oven for about 30 minutes, or until the center is set and toothpick inserted into center comes out clean. Remove the cake from the oven and let it cool.

Preparam crema: 

Mixam cca 8-10 minute mascarponele. Adaugam frisca, laptele condensat si esenta de vanilie. Continuam sa mixam cateva minute. Topim ciocolata in 2 boluri diferite. Gelatina o hidratam conform instructiunilor de pe ambalaj in apa rece. Adaugam gelatina in mascarpone, mixam cateva minute si apoi impartim crema in cele 2 boluri de ciocolata. Amestecam pana se combina ciocolata cu mascarpone.

Prepare the cheesecake filling. Place the cream cheese in a stand mixer bowl and beat for 8–10 minutes until light and fluffy. Scrape down the sides of the bowl often to get all the cream cheese mixed.Add the sour cream, sweetened condensed milk and vanilla. Continue to mix for a few minutes until ingredients are well-combined.Place the two different chocolates into separate bowls. Using a double boiler or microwave, melt the chocolate until smooth; set aside.Prepare the gelatin. Dissolve the gelatin in water in a small bowl. Heat the gelatin in the microwave for 1 minute, stirring every 10 seconds, until gelatin is smooth and melted. .  Add the tempered gelatin into the remaining cheesecake filling. Mix on high speed for a few minutes and scrape down sides of bowl often.Working quickly, divide the cheesecake filling between the two bowls of melted chocolate. Using a spatula, fold each chocolate and filling together.

In forma de tort cu pereti detasabili punem primul cerc de blat. Adaugam crema de ciocolata, turnam sos de ciocolata si sos caramel. Adaugam al doilea cerc de blat, crema de ciocolata alba si bagam la frigider pentru minim 4 ore. Ornam cu bucati de ciocolata sau caramele.

Transfer 1 cake circle to a springform pan, or a cake pan.Spread chocolate cheesecake filling on top of the cake layer. Drizzle with caramel sauce and chocolate syrup. Top with second cake layer, then add the white chocolate cheesecake mixture. Transfer the cake into the refrigerator to set. Garnish with chopped chocolate or caramels.

Servim cu sos caramel si sos de ciocolata . 

Serv with caramel sauce and chocolate syrup.

Bon appetit!

Tort Raffaello / Raffaello cake

Ingrediente / ingredients:

- un blat de tort - A  cake
- 500 g mascarpone - 500g mascarpone
- 400 ml frisca - 400 ml cream
- 6-8 linguri nuca de cocos - 6-8 tablespoons coconut
- 400 g ciocolata alba - 400 g white chocolate
- o foaie de napolitana  - A sheet of wafer
- cateva migdale - A few almonds
- o esenta de migdale - An almond extract
- 3 linguri de zahar - 3 tablespoons sugar

Batem frisca si o amestecam cu mascarpone. Daca frisca este neindulcita, adaugam 2-3 linguri de zahar in frisca,

Beat the cream and mix with mascarpone . If the cream is unsweetened , add 2-3 tablespoons sugar cream,

Topim ciocolata la bain marie si o adaugam in crema.

Melt the chocolate in a bain marie and add in the cream.

Adaugam migdalele tocate grosier, foaia de napolitana maruntita si  nuca de cocos,  dar pastram 2 linguri pentru ornat.

Add chopped almonds wafer sheet and shredded coconut , but keep 2 tablespoons for garnish.

Facem un sirop din zahar, apa si 3-4 picaturi de esenta de migdale. Insiropam blatul de tort si adaugam crema.

Make a syrup from sugar, water and 3-4 drops of almond extract. Moist cake dough and add the cream.

Imbracam tortul in crema, pe deasupra adaugam nuca de cocos si putem adauga si cateva bomboane Raffaello. Il lasam la rece minim 6 ore.

Dress the Cake  in cream, add coconut over and we can add some  Raffaello candy. Leave it to cool at least 6 hours.

Bon appetit!

Tort Trio de ciocolata / Triple Chocolate Mousse Cake

Acest tort l-am facut cu ocazia Sf Nicolae pentru fetita mea Nicole. M-am inspirat din reteta  Jamila Cuisine si am gasit aceasta reteta exceptionala. Este un tort fin care imbina 3 tipuri de ciocolata, un rasfat culinar pentru iubitorii de ciocolata.

I made this cake  for my daughter Nicole. I was inspired from Jamila Cuisine and I found this exceptional recipe . It's a fine cake that combines three types of chocolate, a culinary delight for chocolate lovers.


Ingrediente / ingredients:

Pentru blat / For the cake:
- 65 g faina - 65 g flour
- 120 ml iaurt - 120 ml of yoghurt
- 60 g zahar - 60 g sugar
- 60 g unt - 60 g butter
- 20 g cacao - 20 g cacao
- 1 ou - 1 egg
- 1/2 lingurita bicarbonat de sodiu - 1/2 teaspoon baking soda

Pentru mousse- ul de ciocolata amaruie / For the dark chocolate mousse:
- 300 g ciocolata amaruie - 300 g dark chocolate
- 250 ml frisca  - 250 ml cream
- 50 ml apa rece  - 50 ml cold water
- 40 g unt - 40 g butter
- 5 g gelatina - 5 g gelatin

Pentru mousse-ul de ciocolata cu lapte/ / For the milk chocolate mousse:
- 300 g ciocolata cu lapte - 300 g milk chocolate
- 250 ml frisca  - 250 ml cream
- 50 ml apa rece  - 50 ml cold water
- 40 g unt - 40 g butter
- 5 g gelatina - 5 g gelatin

Pentru mousse-ul de ciocolata alba/ / For the withe chocolate mousse:
- 300 g ciocolata cu lapte - 300 g white chocolate
- 250 ml frisca  - 250 ml cream
- 50 ml apa rece  - 50 ml cold water
- 40 g unt - 40 g butter
- 5 g gelatina - 5 g gelatin

Pentru inceput facem blatul: amestecam untul cu zaharul, adaugam ou si iaurtul. Amestecam bine. Adaugam cacao, faina si bicarbonatul de sodiu.
Coacem compozitia 15-20 de minute la foc potrivit .

For the beginning make the cake: Mix butter and sugar, add egg and yogurt. Mix well. Add the cocoa, flour and baking soda.
Bake the composition  15-20 minutes at medium heat.

Primul mousse este cel de ciocolata amaruie. Topim la bain marie ciocolata impreuna cu untul.

The first  is the dark chocolate mousse. Melt the chocolate in a bain marie with butter.

Intre timp punem gelatina la hidratat. Dupa ce s-a hidratat o adaugam peste ciocolata topita.

Meanwhile put the gelatin to hydrated . After you hydrated we add melted chocolate over.

Lasam ciocolata topita sa ajunga la temperatura camerei si o amestecam cu frisca batuta bine.

Let the melted chocolate to reach room temperature and then mix well with whipped cream .

Turnam mousse-ul peste blat si il tinem la frigider pana preparam urmatorul mousse.

Pour over the cake the  mousse and keep it in the fridge until the next  mousse is ready.

Asa preparam urmatoasele mousse-uri.

This is the method of preparing mousse and  prepare the other.

 


Lasam tortul la frigider peste noapte.

We leave the cake in the refrigerator overnight.

Si o sectiune .

And a section.

Se poate orna cu sos de ciocolata, bomboane , fulgi de ciocolata sau se poate servi ca atare.

You can decorate with chocolate sauce, candy, chocolate chips or you can serve as such.

Bon appetit!

Chocolate Oreo Cake

Am facut acest tort pentru fetita mea care a implinit 3 anisori. Am folosit biscutii oreo pentru ca sunt preferatii ei, iar crema a fost delicioasa.

I made this cake for my daughter who made 3 years old. I used Oreo biscuits because they are her favorites and cream was delicious.

Ingrediente / ingredients:

Pentru blat / For cake:
- 7 oua - 7 eggs
- 7 linguri de zahar - 7 tablespoons sugar
- 2 lingurite praf de copt - 2 teaspoons baking powder
- 5 linguri de faina - 5 tablespoons flour
- 3 linguri de cacao - 3 tablespoons cocoa
- 7 linguri de ulei - 7 tablespoons oil
- o esenta de rom - A rum

Pentru crema / Cream:
- 1 kg mascarpone - 1 kg mascarpone
- 400 ml frisca - 400 ml cream
- 32 biscuiti oreo  - 32 Oreo biscuits
- 2-3 linguri zahar pudra  - 2-3 tablespoons powdered sugar
- o esenta de vanilie - A vanilla

Decor / Decoration: 
- 4 biscuiti oreo - 4 Oreo biscuits
- mini biscuti oreo - Mini Oreo biscuits

Pentru inceput facem blatul: batem spuma albusurile cu un praf de sare si zahar. Adaugam galbenusurile si restul ingredientelor. Coacem blatul la foc mic pana trece testul scobitorii. Il lasam sa se raceasca si il taiem in 3.

Crema: amestecam frisca cu mascarpone, esenta de vanilie , zaharul pudra si biscutii oreo maruntiti.

We begin woth cake: beat the egg foam with a pinch of salt and sugar. Add egg yolks and other  ingredients. Bake the cake over low heat until toothpick pass the test. Leave it to cool and cut it in three.

Cream: Mix the cream with mascarpone, vanilla, sugar and crumbled Oreo biscuits.

Eu am insiropat putin blatul pentru ca imi nu-mi place sa fie uscat. Siropul l-am facut din apa, zahar si o esenta de vanilie, dar este optional. Am insiropat tortul si l-am umplut cu crema.

I moist the cake because I do not like to be dry. I made the syrup  from water, sugar and vanilla, but is optional. I moist the cake and fill it with cream.

Se orneaza dupa preferinta.
Inainte de servire se tine cel putin 4 ore la rece.

Pofta buna!

Garnish as desired.
Before serving it keep  at least 4 hours to refrigerate.

Bon Appetite!

Tort cu crema de ciocolata / Chocolate cream cake

Ingrediente / ingredients:

Pentru blat/For the cake:
- 10 oua - 10 eggs
- 10 linguri de faina - 10 tablespoons flour
- 10 linguri de zahar - 10 tablespoons sugar
- 10 linguri de ulei - 10 tablespoons oil
- un plic de praf de copt - baking powder

Pentru crema/For the cream:
- 300 g ciocolata - eu am folosit cu ciocolata cu lapte pentru ca i-am dat si fetitei mele, dar ideal ar fi sa se foloseasca ciocolata neagra - 300 g chocolate - I used milk chocolate because I gave to my daughter, but it would be ideal to use dark chocolate.
- 600 ml frisca lichida neindulcita  - 600 ml liquid cream, unsweetened
- o lingurita de unt - A teaspoon of butter

Pentru sirop/Syrup:
- apa - water
- zahar - sugar
- o esenta de cafea - An coffee essence

Pentru decor/For decoration:
- fulgi de ciocolata alba - sau ce va place - White chocolate chips - or what you like


Pentru inceput facem blatul, astfel: separam ouale, batem albusurile spuma tare impreuna cu un praf de sare si zaharul. Adaugam galbenusurile , uleiul, si praful de copt mixand usor. Adaugam faina cernuta de 2 ori si amestecam usor cu o paleta, de sus in jos.
Turnam compozitia intr-o tava tapetata cu hartie de copt si coacem la foc mediu pana trece testul scobitorii.

For starters we make the cake as follows: Separate the eggs, beat the egg whites  with a pinch of salt and sugar. Add the egg yolks, oil and baking powder, mixing gently. Add the sifted flour  and mix gently with a paddle up and down.
Pour mixture into a pan lined with baking paper and bake at medium heat until  passes the toothpick test.

Topim ciocolata impreuna cu o lingurita de unt. O lasam sa se raceasca putin si o turnam treptat peste frisca batuta.

Melt the chocolate with  butter. Let it cool  and pour slowly over whipped cream.

Incorporam toata ciocolata si o amestecam bine.

Incorporate all the chocolate and mix well.

Dupa ce s-a copt blatul, il lasam sa se raceasca si il taiem in 3. Il insiropam  cu un sirop facut din apa, zahar si esenta de cafea.

After you bake the cake, leave it to cool and cut it in 3. Moist with a syrup made from water, sugar and  coffee essence.

Punem pe fiecare felie de tort crema, iar la final il decoram cu fulgi de ciocolata.
Inainte de servire il lasam 4-5 ore la frigider sau cel mai bine peste noapte.

Put cream on each slice of cake , and finally decorate it with chocolate chips.

Before serving, leave it in the refrigerator 4-5 hours or overnight .

Bon appetit!

Tort Nicole / Nicole's cake

Ingrediente / ingredients:

- un blat de tort
- 2 galbenusuri
- 400 g mascarpone
- 600 ml frisca
- 3 lingurite esenta de migdale
- 10 biscuiti oreo
- 3-4 linguri zahar

- A sponge cake
- 2 yolks
- 400g mascarpone
- 600 ml cream
- 3  teaspoons almond extract
- 10 Oreo biscuits
- 3-4 tablespoons sugar

Prima crema: amestecam 400 ml frisca cu 200 g mascarpone, o lingurita de esenta de migdale si galbenusuri.

The first cream: Mix 400 ml cream with 200 g mascarpone, a teaspoon of almond extract and egg yolks.

A doua crema: pisam biscuitii si ii amestecam cu 200 g mascarpone si 200 ml frisca.

Second cream: crush the  biscuits and mix them with 200 g mascarpone and whipped cream 200 ml.

Facem un sirop din apa , zahar si esenta de migdale si insiropam blatul.
Adaugam crema cu biscuti pe prima felie de blat.

Make a syrup of water, sugar and almond extract and moist cake.
Add cream biscuits on the first slice of cake.

Adaugam a doua felie si cealalta crema.

Add a second sheet and the other cream.

Il imbracam in crema ramasa si il ornam dupa cum dorim. Inainte de servire se tine la rece cel putin 3-4 ore........eu l-am lasat pe timpul noptii la rece.

Cover it in remaining cream and decorate as you wish. Before serving you let him stay at cold  3-4 hours ........ I've left it overnight in the refrigerator.

Pofta buna! 

Bon appetit!