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Chocolate cakes

Chocolate cakes

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Melt the chocolate with the butter.

Separately, mix the eggs with the sugar and vanilla essence. Incorporate the chocolate into this mixture. Then gradually add the flour mixed with baking powder and salt. Mix until a homogeneous composition is obtained.

With a spoon, place this composition on a tray lined with baking paper, at a distance between them.

Bake in the preheated oven at 180 degrees for 10-12 minutes, until they are firm on the surface, but still firm inside.

Soft cakes with chickpeas

If you got used to the sweet recipes that do not contain flour, I still have a tasty and healthy version for your collection, this time it's about soft chickpeas with chickpeas. They have few calories, they do not contain flour and bake in less than half an hour.

Chickpeas it's a real one protein bomb, that's why you have to test its strength by preparing various chickpea desserts that contain a lot of fiber for better digestion, it provides you with the amount of iron you need and can be consumed by people suffering from celiac disease. You can prepare both salty and sweet recipes from chickpeas, they give you the nutrients you need and have a great taste. In recipes, chickpeas can replace the flour easily, and the dishes will have a fine nutty taste.

My favorites are the crispy chickpea cookies (you can also find the recipe on my blog), no other cake can compete with them, but also this recipe for soft chickpeas with chickpeas it is very healthy, delicious and goes great with tea or coffee. Maybe some will like this softer version even more, please let me know in the comments if so :)

This healthy dessert without flour it is easy, simple and digests quickly. The cakes are ideally served in the afternoon for tea or coffee. I like to prepare them as a morning snack, as a nutritious and filling alternative for the beginning of a new day. I love serving these healthy chickpea cookies with dark chocolate flakes.

Chocolate Cakes - Recipes

COCKTAIL RECIPES - Chocolate cake

COCKTAIL RECIPES - Chocolate cake. Each week we will learn together how to prepare a new recipe through the COCHET RECIPES section. Here we will learn how to prepare certain recipes, we will discover useful information about some ingredients. With a little care and coordination, no dish is impossible to prepare. So don't be afraid! Young and old, we are preparing to become chefs with CHILDREN'S NEWS. Today we will prepare a cake without baking together.

Today we are preparing to help our parents to prepare goodies for the beginning of the year. We offer you a very simple recipe for which you will not need to use the oven.


To prepare this dessert we will need 24 digestive biscuits (1 pack), a quarter cup powdered sugar, a quarter cup melted butter, half a cup of liquid cream, 2 teaspoons vanilla essence, 100-150 grams of dark chocolate, grated and a milk chocolate, pieces.

Method of preparation

To start we will use the blender to crush the biscuits, then add the powdered sugar and melted butter. Mix everything until the composition becomes a paste.
Wallpaper a baking dish with baking paper and move the composition into it. Press and level the composition, then leave it to cool for 30 minutes.
Pour the liquid cream into a pot on the stove over low heat, add the vanilla essence and mix.
When it starts to boil, add the grated chocolate and the milk chocolate. Stir carefully until it melts, then remove from the heat.
Pour the mixture over the cookie sheet and leave it to cool for 2 hours.
All we have to do is slice the cake.

Ginger and CINNAMON Cakes, without baking (recipe + benefits)

The dessert we present to you is 100% natural, because it contains only fruits and SPICES, and does not require thermal preparation. Ginger and cinnamon give these cakes a special flavor, but also unsuspected therapeutic virtues.

Ginger has been used for medicinal purposes for at least 2,000 years. Its root contains active compounds with fish 40 pharmacological actions different: gingeroli, shogaoli, zingeroni.

Demonstrated properties antioxidants, anti-inflammatory, antibacterial anticancer, antiviral, antiparasiticand antidiabetic.

Its anti-inflammatory effects make it useful in joint and muscle pain and menstrual and in headaches. Ginger consumption has been associated with prevention cancer, cardiovascular, metabolic, hepatic, respiratory diseases and infectious.

Raw-vegan cake with ginger and cinnamon

• 5 tablespoons ground walnuts or almonds
• 4 tablespoons coconut
• 20 dates
• 1 tablespoon of liquid coconut oil
• 1 teaspoon ground ginger
• 1 teaspoon of cinnamon powder
• 1 pinch of salt

Put the coconut, dates and nuts in the food processor with the S-blade. Mix until you get a homogeneous, sticky composition with a slightly crunchy texture. The composition must "hold", ie be modelable.

Add the spices and melted coconut oil and mix until smooth.

Transfer the resulting composition to a high-walled tray and level with the back of a spoon to obtain a flat, even surface.

For these cakes you can prepare one glaze simplicity, obtained from 4 tablespoons of liquid coconut oil, 2 tablespoons of honey, 3 tablespoons of cocoa powder or carob (carob), a pinch of salt and your favorite flavors (cinnamon, vanilla, rum, oranges, lemon, mint, etc.).

Gradually add the cocoa powder, honey and other ingredients to the liquid coconut oil and mix well until you get a fine chocolate sauce.

Pour this icing over the cakes, in different patterns (diagonal lines, spirals). Put the dish in the fridge and leave the cake for at least 30 minutes, or until it hardens a little and can be portioned. You can cut it into squares.

Another option would be to introduce the composition in special shapes, in order to obtain some more visually attractive cakes, either for guests or for children.

1. Wednesday, Ginger & # 8217s Many Evidence-Based Health Benefits Revealed:

2. Natura NaTalerzu, Ciastka imbirowo-cynamonowe bez pieczenia:

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.

Chocolate Flake Cakes, Gluten Free, 5658, 150g, Semper

Ingredient: Vegetable margarine [palm oil, water, sunflower oil, emulsifier (mono- and diglycerides of fatty acids, sunflower lecithin), salt, flavors, acidity corrector (citric acid)], rice flour, starch corn, sugar, potato starch, modified potato starch, 7% chocolate flakes [sugar, cocoa mass, cocoa butter, emulsifier (lecithin soy), vanilla flavor], glucose syrup, low-fat cocoa (2%), thickeners (guar gum, hydroxypropylmethylcellulose, sodium alginate, pectin), salt, loosening agents (glucono-delta-lactone , baking soda, diphosphates), flavors.

ALLERGEN INFORMATION: see ingredients with characters thickened.

Free gluten. May contain traces of milk, eggs and almonds.

Nutritional statement

-of which saturated fatty acids

Made in Italy. GLUTEN FREE certified product no. SE-001-053.

What is it FODMAP?

FODMAP is an acronym for carbohydrates Fermentabili, Aligo-, Di-, Monozaharide si Poils.

carbohydratesFermentable teas are not absorbed enough in the small intestine, increasing osmolarity and thus diarrhea occurs. In other cases, these carbohydrates are fermented by intestinal bacteria causing gas and bloating.

The resulting symptoms are bloating, flatulence, abdominal pain, constipation and nausea.

FODMAP diet is a diet recommended by specialists in irritable bowel syndrome and other gastrointestinal disorders and this restrictive diet involves the elimination of FODMAP carbohydrates from the diet.

Following rigorous analysis developed by the Australian founders of this diet, many of the products Always gluten free they also received certification FODMAP Friendly, which means that they contain only a low level of these carbohydrates.

Magic chocolate cake

A few weeks ago I received a phone call from some old friends I hadn't seen in a long time and who were announcing that they wanted to visit us the next day. I had to make something sweet quickly, a dessert that was easy to make, and tasty and economical because I didn't have time to go shopping.

Analyzing the contents of the refrigerator and what else I had in the pantry, I decided to make a smart cake, but this time to try the chocolate version. So I made a magic chocolate cake. Okay, in a way it's inappropriate to say "with chocolate" because I didn't put chocolate in it, but from the final combination, milk, cocoa butter, you can say it's a chocolate cake.

Although initially I made a small mistake by putting the composition in a larger tray and the cake did not turn out so high, it was very successful. My little boy, at least he would have eaten the whole cake tray.

Seeing that it turned out so good, I redid everything in a smaller tray so I could take a picture. There was no place to take pictures of the cake with the guests in the house anyway, so I could blog and write the recipe.

Recipes for the month of love

February is the month of love. Whether you choose to celebrate Valentine & # 8217s Day or Dragobetele, if you want to prepare sophisticated desserts at home, here are some of my recommendations:

Cake with chocolate, raspberries and edible flowers & # 8211 can find the recipe here.

Chocolate truffles with mascarpone and cactus fruit liqueur & # 8211 find the recipe here.

Spicy chocolate raw vegan cake & # 8211 find the recipe here.

Blackberry with chocolate and berries & # 8211 can find the recipe here.

Coconut, chocolate and strawberry cake & # 8211 can find the recipe here.

Minibrownies & # 8211 find the recipe here.

You can prepare a heart-shaped cheesecake, according to the recipe here. You can personalize it with a message.

You can also pamper yourself with my favorite drink, energizing and aphrodisiac, the chocolate elixir with maca or you can prepare some fragrant bath cakes, which you can give as a gift to your loved ones.

Oatmeal with chocolate and bananas

This was the most decadent breakfast I've eaten in a while. It was a real treat for my chocolate-loving taste buds.

The slightly bitter chocolate was perfectly complemented by the sweetness of the well-ripened bananas, and the slightly sour fruits I added on top were exactly what it took for this porridge to be a real delight. And the texture was creamy, very creamy.

I got 4 delicious portions of the ingredients below. Three were served by the three of us, me, the child and the man, and the fourth was left for me for the next morning. Fortunately, we didn't fight over it, so the decadence lasted 2 consecutive mornings.


  • 20 tablespoons soft oatmeal
  • 400ml vegetable milk
  • 150ml water
  • 40g chocolate 70% cocoa (4 pieces)
  • 3 small bananas
  • 1 teaspoon raw cocoa powder
  • 1 teaspoon carob powder
  • fruit to serve

Method of preparation:

I boiled the oatmeal with 400ml of vegetable milk (I used coconut with rice) and 100ml of water. You can use vegetable milk, animal milk or just water, depending on your preferences. I also chose to add water so that the final preparation is less caloric. I chose coconut vegetable milk with rice because it is my favorite when it comes to oatmeal porridge.

When the flakes were soft, I added raw cocoa powder, carob powder and mashed bananas. Then I added the pieces of chocolate and mixed until the ingredients were homogeneous. To my taste, I think 30g of chocolate would have been enough.

In the end, depending on the consistency you want your porridge to have, you can add more water or milk. I added about 50ml of water.

This breakfast (can also be served as a snack, depending on your preferences) is a must try! I served it with slices of bananas and blueberries.

You can adapt the porridge if you choose not to give the little ones chocolate. For the very little ones you can only put locust bean powder, and for older children, over 2 years old, you can combine locust bean powder with raw cocoa powder, for example.

Other chocolate recipes:
Other recipes for breakfast:

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About me (and blog)

I am Flavia, mother, wife, daughter, friend, full-time job owner and blog author.

I am a dynamic man since I know myself, curious, who likes challenges. And so far, I've had a few.

I started writing on in 2015. Things went further than I thought I could go and, in 2021, I decided it was time to make a change, to become flaviahirișcă I needed a space and a name to represent me as I am today.

I write honestly. I write to help, to share what I know, to give ideas and a touch of inspiration.

If you have any curiosity about me, if you want to share something with me or if you want to talk about a possible collaboration, you can find me on Instagram and Facebook or you can write to me at [email protected]

I invite you to enter, get to know each other and "browse" the blog pages. I look forward to seeing you whenever you like.

Sarah Bernhardt's cake & # 8211 saraberne & # 8211 video recipe

Sarah Bernhardt's cake & # 8211 saraberne & # 8211 video recipe that helps you make the most delicious walnut meringues filled with cream! Try the drum recipe, the list of ingredients per gram, the way the video is presented, the calories.

When I first read Sarah Berhardt's cake recipe in Silvia Jurcovan's cookbook, my mouth instantly filled with water. At the same time, I wondered if Silvia Jurcovan is the creator of this wonderful dessert, dedicated to the famous actress, as a tribute. The Internet hadn't appeared yet, so I couldn't check it right away. I did it many years later. I am inclined to believe that, indeed, our wonderful Silvia was the creator of these sarabernes. At least in the form we know, in our country. There is also other cakes dedicated to Sara Bernhardt, but they are different from ours and, I must say, our sarabernes are more elaborate and finer.

These sarabernes are delicate cakes without a bit of flour. Basically, they are walnut meringues filled with chocolate cream and rolled in fried walnuts. If the French had created them, they would have proudly placed them in the category small oven or treats fine sweets, in small portions, served with your fingers for coffee or a cocktail. They are wonderful on assorted cake trays, becoming, of course, the main attraction and disappearing first.

Necessary tools

To make saraberne, we will need a ventilated oven. We will need trays, several bowls, spatulas and a pocket bag. If you do not have a posh, you can replace it with a stronger plastic bag, perfectly clean, cut in a corner. For trays, I recommend using baking paper. This not only protects them, but will help us determine exactly when our meringues are well cooked. Once easily peeled off the baking paper, the walnut meringues are ready. I used a new discovery of mine, Sano baking paper. It comes ready cut to the right size, is thicker than other varieties, durable and can be reused (for dishes of the same type, of course).

As for the mixing bowls, in the end we can handle one. We can wash it between work phases, because we will have several stages of preparation for the Saraj Bernhardt cake. For years, I have been using Sano Spark dishwashing detergent, concentrated, economical, easy to dose thanks to the pump attached to the bottle. It degreases perfectly, smells good and is friendly to the skin of the hands, and with a single drop I can wash not only a bowl, but an entire sink full of dishes. For other small accidents, there is the Wonder Sponge from Sano. There is no need for detergent, just to be slightly moistened and perfectly and quickly clean the worktop and any traces of splashes on the tiles and kitchen cabinets.

Working recommendations

My recommendation is that the walnut meringues for the base should not be made too large and in any case not too high. Sarah Bernhardt's cake is not a cake, to be cut into slices. Basically, we should be able to grab it with our fingers and consume a maximum of two mouthfuls. When I make saraberne, I grow about 4 cm in diameter and also about 4 cm tall, small and delicate.

Sarah Berhardt Cream Cake is a chocolate cream-like appliance. from Doboș, e.g. It has a base of steamed eggs and butter. For this cream, you can use either 2 whole eggs or 4 egg yolks. I thought it happens quite often that we are left with egg whites in the fridge, from the cozonacs or other preparations, so the cream version with whole eggs I think will fit well. In this case, of course, for walnut meringues we use the remaining egg whites in the refrigerator.

In the cream, you can add other flavors to your liking. Silvia Jurcovan recommends in the recipe in the book to be used in Sarah Bernhardt cake cream a little of coffee soluble. Obviously, in addition to chocolate and vanilla. If you like it, feel free to add it. About 20 grams of ness would work for the amount of cream that comes out of the ingredients below. Sometimes I put 2 tablespoons of Grand Marnier liqueur. I prefer the more subtle aroma of orange peel soaked in fine brandy in the cream for saraberne. This time I didn't. So I limited myself to vanilla and chocolate with a high cocoa content. And salt, salt is never optional in desserts!

In order for the preparation of these delicate and delicious cakes to be as clear as possible, immediately after the list of ingredients, you will find the recipe in video format.

How to prepare Easter with chocolate

I leave below the complete recipe in written format, which you can print if you want to have it at hand when preparing the cake or keep it in your recipe collection.

Immediately below it you will find the recipe in video format, where you can see exactly how I prepared this wonderful Easter with chocolate top.

And if video recipes are useful to you, subscribe to the YouTube channel so you don't miss any! I post new video recipes twice a week. Click here to subscribe!


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