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"Mint and Chocolate" Cake



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Countertop:

Mix sifted cocoa with sugar, ground walnuts and pour boiling water over them. Put on low heat and keep for 2-3 minutes. Leave to cool and incorporate one egg yolk at a time, then the beaten egg whites. Wallpaper a butter with a diameter of 20 cm with butter and baking paper, pour the composition and put it in the oven, on low heat, for 45 minutes, until it comes off the walls of the form.

Cream:

I wanted to try to use a mint syrup made "ad hoc", from the mint leaves with water and sugar that I put on the fire for a few minutes, but it did not come out concentrated, so I had to add a few drops of essence. Instead, mint syrup can be used directly and the torment is not so great .............

Whip the sour cream, add the mascarpone and continue beating until incorporated. Add powdered sugar and dye (I had Wilton liquid dye).

Pour the mint syrup, gelatin soaked in cold water and put for 15 seconds in the microwave until the granules dissolve and mix quickly until smooth.

We divide the top and the cream in two and arrange them alternately on a plate, of course, with the help of a metal ring.

For the decoration I used half of the dark chocolate that I melted at Bain-Marie and with the help of a bag cut at a corner I hurriedly made (see) the shapes on the cake.

Leave for 3-4 hours until the cream hardens.

I found it exceptional .........



Entremet glazes with raspberries, mint and white chocolate by Simona Callas

I covered the cake with a velvet glaze, for the preparation of which I melted cocoa butter and white chocolate (separately, because they have different melting points), then I mixed them, added the dye and transferred the composition to the jar of a gun that I use it only for this purpose. www.simonacallas.com

Details on how to prepare and how to apply velvet glaze can be found here (link). There are also special sprays, but some colors are hard to find, so if this glaze tempts you, I recommend you buy such a gun, it's a good investment.

After glazing, keep the cake in the refrigerator until it thaws and can be cut.

If you appreciate my recipes, please Like and follow my Simonacallas facebook page, where I offer you daily sources of inspiration for the menus of the day, occasion menus or special recipes. 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.


Mint and chocolate cake

It is a healthy dessert with an avocado cream.

It is very important that the avocado is very well baked.

Cocoa can be replaced with the same amount of carob powder for extra calcium.

Ingredients

• 1 cane of ALMOND hydrated 8 hours
• ½ cane of raw pistachios
• 10 end hydrated for an hour
• 1 tablespoon cocoa
• 1 tablespoon mesquite powder or coconut sugar
• 1 powder of salt never

Cream:

• 1 cane of coconut flakes
• 1 avocado well baked
• 1 tablespoon Coconut oil melted the bain marie
• 6-7 leaves of Mint
• 2 drops of peppermint essential oil
• 2 tablespoons of raw honey

Chocolate:

• 50 g cocoa butter melted the bain marie
• 1 tablespoon raw honey
• 1 tablespoon cocoa
• 1 teaspoon of vanilla powder
• 1 powder of salt

Method of preparation

Process all the ingredients for the countertop in the food processor with an "S" blade until the composition becomes sticky and easy to shape. In a form of cake with a removable bottom, put baking paper or sprinkle coconut flakes (prevents the top from sticking to the shape) and place the top by pressing with your fingers. Let it cool until the cream is prepared.

Cream:

Insert the coconut flakes into the robot with the "S" blade and process until they are finely chopped. Peel an avocado, cut it into cubes and add it over the coconut flakes. Also add finely chopped mint, honey and process. Coconut butter is added last while the robot is running. Pour the cream over the counter and let it cool until the chocolate is ready.

Chocolate:

Melt the cocoa butter and sweetened honey in a bain marie, add the cocoa, vanilla and a pinch of salt, mix and then pour the chocolate over the cream.
Leave the cake in the freezer for an hour. When ready, portion and enjoy.


Published by Ligia Pop

Ligia Pop is an author, nutrition consultant and raw chef. He has written 9 books so far, four of which are about a healthy diet, three about the birth and upbringing of a child, one about the practical living of a healthy life and another is a child-friendly piano method. Ligia is the host of the web shows "Ligia's Kitchen" and "Talking to Ligia" and the co-organizer of the Raw Generation conferences. See all articles by Ligia Pop

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Published by Ligia Pop

Ligia Pop is an author, nutrition consultant and raw chef. He has written 9 books so far, four of which are about a healthy diet, three about the birth and upbringing of a child, one about the practical living of a healthy life and another is a child-friendly piano method. Ligia is the host of the web shows "Ligia's Kitchen" and "Talking to Ligia" and the co-organizer of the Raw Generation conferences. See all articles by Ligia Pop

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A delicious dessert without fire: Chocolate and Mint Cake

Chocolate and mint cake

  • Servings: 5-8
  • Duration: 15mins
  • Difficulty: easy

Ingredient:

  • 1 bunch of mint leaves (dry or fresh) or peppermint essential oil
  • 50 g of cocoa butter / coconut or an avocado
  • 75 g raw natural sweetener
  • 100 g of raw cocoa or carob
  • 200 g raw cashew nuts
  • 100 ml of water

For decoration:

Instructions:

Don't be scared because the instructions are very simple, put all the ingredients in a blender, put them in a cooking ring and put them in the freezer for 1-2 hours, or until they are partially frozen. There are certain specifications that will help and make your work easier.

If you have a high power blender, 1000 W then the composition will come out creamy and without the pieces of nuts. If not, you can grind almonds or cashews beforehand and the resulting flour will be left to soak for 15 minutes.

All ingredients except the last three, mix in a blender until completely homogeneous. The composition will be soft, like pancake dough but it is not a problem because you will leave it in the freezer to harden. The composition is poured into a cooking ring that will be placed in the freezer for an hour or until partially cured.

Before serving, leave it at room temperature for 20 minutes and when you can easily insert the knife, it will be a sign that it is ready for consumption. It is an extraordinarily creamy cake, fine and delicious both in winter and in summer.


  • 500 ml cream for whipped cream 35% fat
  • 10 g gelatin (5 sheets of 2 g / one or a sachet of granules / powder)
  • 90 ml mint syrup
  • 150 g dark chocolate
  • 3-4 tablespoons of milk

Mix well to melt the gelatin.

Refrigerate for about an hour. When the composition has hardened, pour melted chocolate on top with 3-4 tablespoons of milk.

Let it cool until the chocolate solidifies, take the panna cotta out of the molds and put them on individual plates. I used silicone molds because they are very malleable, but if you use hard molds, keep them immersed for a few minutes in hot water, so they will come out without problems. Good appetite!

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Chocolate and mint cake

ingredients
Top :, 350 g Oreo biscuits, 100 g melted butter, Cream :, 500 g mascarpone, 170 g white chocolate, 150 ml mint liqueur, 200 ml liquid cream, 10 g gelatin, Glaze :, 150 g dark chocolate, 3 tablespoons milk

Difficulty: low | Time: 1h 15 min


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