Gourmet recipes - Home made chocolate cake

Every body likes chocolate I suppose. Our gourmet nature is like that. Even people who are on strict diets prefer to eat the dish that is tastier than one which is not. From my book of gourmet recipes this time I selected a chocolate cake that is not supposed to be eaten by people who are on a diet.
(more of my cake gourmet recipes)

1st layer:

3 eggs
150 g sugar
100 g flour
0.1 g vanilla

2nd layer:

3 eggs
150 g sugar
90 g flour
15 g powdered cocoa
0.1 g vanilla

For the cream:

90 g natural chocolate
200 ml cream(I used “Hopla”)
200 ml none-fat milk

For the syrup:

200 ml none-fat milk

For the glaze:

90 g natural chocolate
80 g milk chocolate
8 tablespoons sugar
6 tablespoons water
30 g butter

Method of cooking:

(For one layer) Beat the whites of egg with the half of the sugar to snow. Beat the egg yolks with the other half. Mix and stir with spoon. Sift the flour in the mixture. Add vanilla and stir well. Pour in a cake pan which bottom is covered with baking paper. Bake in preheated to 180 degrees Celsius(356 degrees Fahrenheit) oven for 20 minutes(You can check whether is ready using skewer). Bake the second layer the same way as the first but mix the cocoa and the flour and sift it onto the egg mixture. Slice the layers lengthwise using thread.
Melt the chocolate in water bath. Add milk. Leave to cool down. Beat the cream using pulverizer. Add 2/3 of the mixture and stir until homogeneous.

Putting together the cake:

Put one of the halves of the white layer in the cake pan. Cover with the half of the cream. Put the other white layer and push slightly. Pour the rest of the melted chocolate. Put one of the black halves of the black layer onto the others. Pour the half of the milk over the cake. Put the rest of the creame. Put the last half of layer above. Pour the rest milk. Leave the cake aside covered for 12 hours so the layers will not dry. Put the glaze.

For the glaze:

Melt the chocolate in water bath. Add butter and the boiled mixture of water and sugar. Stir until homogeneous mixture is obtained. Pour in the middle of the cake. Leave the mixture to flow along all sides of the cake. Make the surface smooth. Leave aside for a few hours so the glaze can dry. Decorate with cream spray.

Gourmet recipes - Cake with peers and banana

2 peers
15 g butter
1 tablespoon sugar

Wash, clean and slice the peers into stripes. Heat butter with tablespoon sugar and add the peers. Stir for 2-4 minutes and leave to cool down.

For the dough:

2 1/2 teaspoons flour
3 eggs
250 ml orange juice
60 g butter
1 baking powder
3 vanillas
1 teaspoon sugar
1 banana
5-6 biscuits

Sift out flour with vanilla and baking powder. Beat separately whites of egg and yolks with sugar. Stir them. Melt butter and add orange juice to it. Add this mixture to the egg mixture and stir carefully. In this wet mixture add with new sifting flour and stir until it becomes homogeneous. Put cracked biscuits in a teflon-coated or in greased and sprinkled with flour cake mould. Put peers, equally arranged above, and pour half of the mixture. Arrange sliced into circles bananas above and cover with the rest of the mixture. Bake at 170 degrees Celsius(338 degrees Fahrenheit) for 45 minutes – middle level. After baking leave the cake to cool down. Consume after the cake is cool.

See also my muffins gourmet recipes.

Gourmet recipes -"Check-mate" Cake

Prepare two layers, one with cocoa.

Products for one layer:

5 eggs
1 cup sugar
1 cup flour for the second layer plus 3 spoons cocoa

For the cream:
1 l fresh milk
1 cup sugar
8 spoons flour
For the glaze:
120 g chocolate
60 g butter
fresh milk about 40 ml

Method of preparation:

For the first layer: Break 5 white of eggs with the half of the sugar using mixer. Then brake 5 yolks with remained sugar. Mix them together, add flour and stir carefully.
For the second layer: Do as you did with the first layer but add 3 spoons cocoa also.
Bake the layers in a mould at 170 degrees Celsius(338 degrees Fahrenheit) 45 minutes on second level oven. Bake them consecutively one after other. Slice each into three circles after they cool down. Make the cream by boiling. When it cools down pour it onto the layers while arranging them in chess-board order. Pour some cream between the circles. After that make the chocolate glaze. Melt chocolate in water bath. Add butter and milk. Stir until you obtain a homogeneous mixture. Pour the glaze onto the cake and make the glaze smooth. You can add grounded walnuts alongside the cake.

Recipes - Lemon Cake

Use a cake mould – 24 cm diameter. The cake consists of three layers. Products for one layer are:

2 eggs
40 g sugar powder
30 g white flour
For the cream:
350 ml milk
100 g sugar
1 egg
25 g flour
30 g butter
150 g liquid cream
1 capsule lemon essence

Mix eggs and sugar with mixer. Add sifted flour. Cover the bottom of the cake mould in which the cake will be baked with baking paper. Pour the mixture in it. Bake in preheated to 170 degrees Celsius(338 degrees Fahrenheit) oven for 15 minutes, average level. Turn off the oven and take the cake out after 5 minutes. That is how the 3 layers should be cooked. Leave them to cool down.
Milk, sugar and lemon essence put on a low temperature hot plate. Stir periodically. Mix egg and flour in a separate utensil. Dilute with some of the warm(but not hot) milk. When the mixture becomes homogeneous pour it in the remaining milk. Stir until the mixture becomes thick. Add butter so it can melt. Leave to cool down.
Mix the liquid cream(previously chilled in fridge) with mixer until it becomes thick. Add this mixture to the mixture described above. Put this between the layers and also use as a glaze. Put in a fridge for around 12 hours.

Recipes - Cake with lemon peels

One of my granny's recipes :).

Recipe products

3 eggs
1 cup sugar
1/3 cup vegetable oil
1 cup yogurt
2 1/2 cups flour
1 packet baking powder (10 g)
half a lemon peel(sliced on pieces) (middle-sized lemon)
2 tablespoons cocoa
2-3 tablespoons fresh milk
3 packets vanilla (0.6 g)
Apricot jam and coconut chips

Break eggs with mixer and add sugar while mixing. Then add vegetable oil and yogurt. Sift out flour with vanilla and baking powder. Add to the egg mixture and stir with wooden spoon. Add sliced lemon peels. Dilute cocoa with 2-3 spoons fresh milk. Set a part small amount of mixture and tinge it with cocoa. Put 1/2 of the white mixture and all of the cocoa mixture in a mould. Stir and add the rest of the white mixture. Bake at 170 degrees Calsius(338 Fahrenheit) on middle level oven for 40 minutes. Smear it with apricot jam while it is still warm. Sprinkle with coconut chips.

Recipes - Cocoa cake

Recipe products

1 cup = 260ml

2 cups flour
1 cup sugar
1 fresh milk
1/4 cup vegetable oil
3 eggs
4 tablespoons cocoa powder
1 capsule rum essence
1 packet baking powder

Break eggs - separately white of egg and yolk together with sugar. Mix together and stir the mixture. Add vegetable oil. In fresh milk dilute cocoa(put on slightly heated hot plate for that purpose). Add rum essence. Add to egg mixture. Sift out flour with baking powder and then sift out again while adding to the mixture. Stir with a wooden spoon. Put all in oiled and floured cake form. Bake at 160 degrees Celsius (320 degrees Fahrenheit) in preheated oven on third level. Bake the cake for 50 minutes then turn off the oven and leave for 10 more minutes before taking the cake out.