Chocolate roll cake

Ingredients:

• 5.30 OZ (150 grams) flour
• 5.30 OZ (150 grams) potato starch.
• 3 eggs
• 5.30 OZ (150 grams) sugar
• 1 teaspoon of vanilla extract
• ½ teaspoon of baking powder
• 7 OZ (200 grams) of dark chocolate
• 8.80 OZ (250 grams) gr. whipping cream

Cover:

• 5.2 OZ (150 grams) dark chocolate
• 2.8 OZ (80 gams) white chocolate
• 2.8 OZ (80 gams) of butter

Time: 45 min
Oven: 350 ° F

Whip eggs with sugar with the mixer until creamy frothy.
Add the starch and flour slowly, the dough should be smooth enough, if it was too hard to add one or two tablespoons of milk.
Add the vanilla and baking powder.
Cover with wax paper a rectangular  baking sheet  (about 11 x 17 inch )
Spread the mix evenly.

Bake at 350 ° F for 15/20 minutes, must just browning.
Remove from oven and roll up on itself, leaving the wax paper, tie with kitchen string on a roll.
Let cool and cliffs  the dark chocolate in a double boiler.
Whip cream and add chocolate and mix ¾
Unroll the roll, gently remove the wax paper, turn the mixture and fill with chocolate.
If you wish you can fill with custard.
Prepare the frosting dark chocolate melting it in a double saucepan with butter, cover half of the roll with the icing.
Put the icing advanced heat in a double boiler and add the white chocolate, so you get streaks, once well mixed pour on the remaining cake.
If time is short you can use the icing ready.
Let stand in refrigerator at least one hour.

See the recipe in printable PDF

Truffled cake

Ingredients:
For the cake:

• ½ cup sugar
• 2 egg yolks
• 1 natural yoghurt
• ½ cup vegetable oil
• 2 cups flour
• 1 cup of cornstarch
• 10 OZ (200 grams) of dark chocolate
• Butter for greasing

For the filling:

• 5.29 OZ (150 grams) whipping cream
• 3.53 OZ (100 grams) dark chocolate

To finish:

• 5.29 OZ (150 grams) dark chocolate
• 1.76 OZ (50 grams) of butter

Oven at 350° F
Time: 1 hour and 1/2

Melt the chocolate in a double boiler.
In a bowl, pour the yogurt and mix the yolks and sugar. Stir vigorously until it forms a froth.
Add oil, flour and the  chocolate. The dough should be smooth enough.
Butter a baking pan 20 cm with zipper.
Spread the dough.
Bake at 350° F  for 20 minutes, cover with baking paper and continue cooking for another 10 minutes or until a toothpick inserted is dry.

Now we begin to prepare for the finish melting the chocolate in a double boiler with the butter, once the mixture is smooth pour it on a sheet of parchment paper placed on a large plate. Place in freezer for 15 minutes or until it solidifies.

Meanwhile, prepare the filling, melt the chocolate in a double boiler, let cool and then add the whipped cream.

Cut the cake in half and fill with the cream, leaving aside a little, and reassemble it.
Once reassembled the cake spread over the entire surface the cream that you have left aside.
Remove from the freezer the solidified chocolate with a sharp knife or a vegetable peeler  mandolin formed curls passing on the layer of chocolate.
Position the curls on the cake, thanks to the cream will remain attached and sprinkle with icing sugar if you like.

If not consumed immediately store it in the fridge!

See the recipe in printable PDF

Sandwich biscuits with chocolate

Ingredients:

• short pastry
• 3.53 OZ (100 grams) milk chocolate or dark chocolate
• 1.06 OZ (30 grams) of butter
• 3 tablespoons powdered sugar

Time: 30 '+ 30'
Oven: 350 ° F

Prepare the pastry as shown here.
Once ready roll to a thickness of 0.2 inch and with a small glass derive the round pieces. If you have available to cut pasta in various forms (hearts, drops, stars ...) to use as well.
Arrange the biscuits on a baking tray covered with baking paper and bake for 15 minutes until the cookies are lightly browned.
Remove from oven and let cool.
Meanwhile in  double saucepan melt the chocolate and butter until you have a smooth cream.
Put some cream on the cookies and combining them, others dip half in chocolate, as the hearts of the photo.
Excellent with tea or after a meal to be served with coffee!

 See the recipe in printable PDF

Alternative filling for mud cake!

You can fill and decorate your mud cake with these creams altrnandole using a pocket with a star nozzle.

• 150 gr. whipping cream sweetened
• 140 gr. dark chocolate
• 140 gr. white chocolate
• 2 sheets of gelatine or two teaspoons of agar agar
• some cherries
• some  almonds

Prepare the cream by whipping the cream  and dividing it into two bowls.
Melt separately, always in a double boiler, white chocolate and dark chocolate.
Add the squeezed gelatine, a sheet in the white chocolate  and a sheet in the dark one. If you prefer agar agar add one teaspoon for each and mix well.
Let cool and add half of the whipped cream in a dark chocolate and half in the white one.
Mix well with a spoon and alternate on the basis of puffed rice, without removing it from the mold, a strip of white chocolate and one of dark chocolate.

Pour the compound into two pockets and decoate alternating colors.
Finished with candied cherries and almonds.

Cake on Saturday, for a sweet Sunday!

The cake is leavening

If you have a moment of time on Saturday you can make this cake for tomorrow!
The dough must leaven for 8/12 hours.
Ingredients for a cake of about 20 cm
dough:

• 5,30 oz of manitoba flour
• 5,30 oz of flour 00
• ½ packet of active dry yeast or ½ cube of the fresh
• 2,80 oz of sugar
• 3 egg yolks
• 1 cup of milk
• 1 teaspoon of vanilla extract
• 1 pinch of salt

stuffing:

• 1 cup of custard
• 1 cup of chocolate's cream (like Nutella)



The cake it's ready!

• 1,70 oz of icing sugar

time:

• 15 min for the dough
• 8/12 hours + 2 hours rising
• cooking time: 30 minutes
• oven temperature: 356 °F (180 °C)

Dough:

Put a cup of milk in a bow or in a mixer. Then add egg yolks, salt, sugar and give a first kneaded. Add the two types of flour, vanilla and lastly the baking powder, or the fresh one crumbled. Knead vigorously, if using a mixer. The dough should be soft but not sticky, a bit like pizza dough. If necessary, add flour or milk.

At this point formed a ball and let rest in the bowl next to a cup filled halfway with water. Cover with foil and let in the oven turned off for 8/12 hours. I usually let the mixture stand overnight.

Good morning! Your dough is ready! Must be at least doubled, but also depends on the temperature!

Give it a punch to activate the yeast and then lay it on a floor and work them with a rolling pin to form a sheet of about ½ cm.

Cut strips of 1,5 inch high and fill with a custard, roll it like a roll and put it in the center of the pan previously covered with baked paper.

Then fill with chocolate cream in another strip, roll and place close together. Continue, alternating fillings, until you have finished all the dough.

Let stand for 2 hours.

Bake in center of oven at 356 °F for about 30 minutes near a small saucepan with a water. After the first 10 minutes cover with baked paper so that not too dry, remove the first 5 minutes of cooking.

Let cool and sprinkle with icing sugar.

Download here the PDF recipe