Recipes for chocolate cream cakes. Chocolate brownie recipes

Chocolate sponge cake with butter cream is always delicious! After trying the chocolate cake, the recipe for which was sent by Guzel Maharram to our competition, you will be convinced of this.

Chocolate brownie

Compound:

shape – 22 x 30 cm

Biscuit:

• 150 ml milk
• 150 ml kefir
• 30-40 ml vegetable oil
• 230 g sugar
• a pinch of salt
• 1 teaspoon soda
• 250-350 g flour
• 4 tbsp. spoons of cocoa or carob

Cream:

• 200 g butter (softened)
• 1 tbsp. spoon of vanilla sugar
• 5 tbsp. spoons of powdered sugar
• 150 ml milk at room temperature

Impregnation:

• 60 ml milk
• 1 tbsp. spoon of powdered sugar

Chocolate cake – recipe with photo:

1. Turn on the oven and knead the dough to the consistency of the dough, mixing milk with kefir, butter, salt, sugar, soda and flour.

   Cake dough

2. Add cocoa to the dough and stir thoroughly.

   Chocolate dough

3. Place parchment paper in the pan. Pour in the dough.

   Pour into mold

4. Bake it at 180 degrees for 25-30 minutes.

   Chocolate sponge cake

5. Cool the finished cake and cut it into two thin layers using a thread. Soak the cakes with milk mixed with powdered sugar.

   Cutting the biscuit

6. Beat softened butter with powdered sugar and vanilla sugar. Slowly add milk and beat again. Buttercream can be replaced.

   Butter cream for cake

7. Spread half of the buttercream onto the crust.

   Chocolate cake with cream

8. Cover with the second cake layer.

   Place the second cake

9. And spread with the remaining half of the cream.

   Lubricate with cream

10. We smooth the surface nicely and put the chocolate cake in the refrigerator for several hours.

    Cake after the refrigerator

11. Then cut into small rectangular cakes.

    Cut into pieces

Before serving, the chocolate cake should be kept at room temperature so that the cream softens a little.

Chocolate cake

It will be very beautiful if you put a berry on top. Bon appetit!

Eggless chocolate brownie with buttercream

P.S. If you liked the recipe, subscribe to new ones, we will still have a lot of delicious things!

Julia author of the recipe

Fragrant homemade baked goods, what could be tastier? Mom's pies, puff pastries, buns and cakes are a real treat for children. Chocolate cakes are the height of gastronomic pleasure and are relatively easy to prepare.

The best part is that sweet holiday pastries can be prepared from those products that are in the refrigerator: butter, sour cream, milk, kefir; boldly replacing them with each other.

Chocolate fondant (flan)

Perhaps this is one of the most exquisite and delicate desserts, the distinctive feature of which is the filling: in a properly prepared fondant, a liquid center always remains.

That is, after spending very little time, you get a cupcake with a gooey chocolate filling straight from the oven.

Ingredients for 6 servings:

• 2 bars of dark chocolate;
• 100 gr. warm butter;
• 2 medium eggs + 3 yolks;
• 2 tbsp. flour;
• 50 gr. sugar (preferably brown);
• 1 pinch of salt.

Preparation. Chop the chocolate into pieces and melt in a water bath, add the butter in pieces and stir until a smooth homogeneous mass is formed, remove from the heat and set aside until cool. In a separate bowl, beat sugar with eggs until fluffy, combine with chocolate mixture, adding salt and flour. Grease the molds with butter and sprinkle with cocoa, spoon out ⅔ of the dough and bake for 10 minutes at 200°. To make the muffins easy to take out, you can use silicone molds, and if you want to surprise your guests, bake the muffins in white or multi-colored ceramic mugs and serve them in them. In the traditional recipe, the flan is topped with a scoop of vanilla ice cream and served with coffee.

Chocolate cakes according to GOST

The recipe for these sweets can mentally take you back to a carefree childhood, rich in natural and delicious desserts.

Biscuit ingredients:

• 125 gr. sifted flour;
• 125 gr. Sahara;
• 5 eggs;
• 1 tbsp. with a slide of cocoa.

For cream:

• 1 stick of butter;
• 1 can of boiled condensed milk;
• 1 tbsp. cocoa with a slide;
• 1 dessert spoon of vegetable oil.

For impregnation:

• 1 glass of cognac;
• syrup from canned fruits or ⅓ tbsp. sugar and water for making syrup.

Preparation. Beat the whites separately with half the sugar, then the yolks with the second half, mix gently, add cocoa and flour. Grease the bottom of the mold with butter and line it with baking paper, lay out the dough and bake for half an hour at 180°, check for readiness with a match.

For the cream, beat condensed milk with soft butter, stir in cocoa and vegetable oil.

For impregnation, mix the prepared syrup with cognac and soak the cakes into which the cooled sponge cake must first be cut. To prepare the syrup, combine water and sugar and heat until it is completely dissolved; there is no need to boil the syrup, we need a liquid, not a caramel consistency.

Coat the cakes with cream, decorate the top with nuts or chocolate chips, or, if all the cream was used to join the layers, cover with glaze. Cut the resulting cake into portioned squares and leave to soak in the refrigerator.

The glaze can be prepared using chocolate or cocoa using milk, sour cream or butter.

Chocolate frosting recipes

1. With sour cream: 3 tbsp. Mix sour cream, sugar and cocoa and bring to a boil over low heat, remove from heat and stir in butter.
2. With milk: mix 2 tbsp in a saucepan. milk, 4 tbsp. cocoa, 4 tbsp. sugar and 30 gr. oil, heat to a boil, stirring constantly, simmer until thickened for a few more minutes and remove from heat. Cover the confectionery almost immediately: this glaze hardens very quickly.
3. With milk and chocolate: melt a broken chocolate bar with 3 tbsp in a water bath. milk, bring to a boil.
4. With milk, without boiling: 100 gr. mix powdered sugar with 3 tbsp. cocoa, add 5 tbsp. hot milk and grind the mixture with 40 gr. soft butter. Apply immediately.
5. On water: mix 2 tbsp of powdered sugar with 2 tbsp. cocoa. Pour water and 1 tsp into a bowl. rum or liqueur, place in a water bath and heat, carefully add the dry mixture and stir. You can add nut flour or a few drops of lemon juice - this will add special undertones of taste.
6. From chocolate: break a chocolate bar and heat in a bathhouse, add 50 g. oils, mix thoroughly.

Cake "Black Prince"

This dessert is prepared using old kefir, although fresh is fine.

Ingredients:

• 1 tbsp. kefir;
• 1 tbsp. flour;
• 1 tbsp. Sahara;
• 1 egg;
• 1 tbsp. cocoa;
• 1 tsp soda.

Preparation. Mix all the ingredients, starting with kefir and eggs and ending with slaked soda, and bake the cake at 180° for half an hour. At this time, it is advisable to start preparing the cream; for it you need to beat condensed milk and warm butter; For true chocolate lovers, you can take chocolate butter and condensed cocoa. Coat the cakes with cream and pour glaze over them.

Delicious cakes with mascarpone cream

This confectionery product will drive any sweet tooth crazy. The sponge cake in this recipe is prepared on the basis of sour cream and turns out fluffy and airy, and the cream simply has no equal in terms of tenderness.

Ingredients:

• 1.5 tbsp. flour;
• 1 tbsp. Sahara;
• 1 tbsp. sour cream;
• 2 eggs;
• 1 tsp soda;
• 4 tbsp. cocoa powder;
• 1 tbsp. walnuts;
• 500 gr. mascarpone (for cream);
• ½ can of condensed milk.

Preparation. Grind sugar or powder with eggs until white, add sour cream to the dough, sift flour with cocoa and slaked soda. Grind ⅔ nuts in a blender or mortar and add them to the dough. Grease the pan with butter and line it with parchment, spread the chocolate mixture and bake for 40 minutes at 200°C.

For the cream, mix mascarpone with condensed milk, you can beat it, but just stirring is enough. Cut the cake in half and soak it in cream, sprinkle nuts on top and cut into portions.

Charming mini-cupcakes will decorate any party, and if you first acquire colored paper molds, then the muffins will undoubtedly become the central figure of the holiday table.

Ingredients:

• 300 gr. sour cream;
• 300 gr. flour;
• 200 gr. Sahara;
• 2 eggs;
• ⅔ sticks of butter;
• ⅔ chocolate bar;
• 1.5 spoons of baking powder.

For cream:

• ⅔ tbsp. powdered sugar;
• 2 tbsp. cocoa;
• 80 gr. oils;
• 80 gr. curd cheese;
• 1 bar of dark chocolate;
• 50 gr. hazelnuts.

Preparing the dough begins by heating the chocolate with butter. While the sweet slices are melting, you need to grind the eggs and sugar, add sour cream to the mixture and add flour and baking powder in portions. After this, pour in the chocolate mixture in a thin stream, without ceasing to beat. Divide the thoroughly mixed dough into the molds to fill no more than ⅔ of the volume and bake at 190° for about 15 minutes.

For the dough, combine cocoa with powdered sugar and nut crumbs (pre-dry the hazelnuts in the oven). Beat cream cheese with butter, add dry mixture and melted chocolate. Fill a pastry bag with cream and decorate the cupcakes. You can sprinkle chocolate chips or put a nut on top.

Cake "Potato"

Chocolate cakes of our childhood, where would we be without them? The classic recipe involves baking a sponge cake and grinding it into crumbs for the base. There are now plenty of recipes in your arsenal, and you can choose any one. The same cooking method provides for a simplified cooking technology.

Ingredients:

• 400 gr. cookies, it is better to take soft shortbread, chocolate will do;
• ½ stick of butter;
• ½ can of condensed milk;
• 2 tbsp. cocoa;
• 30 ml. rum, liqueur or cognac.

Preparation. Grind the cookies into crumbs, beat the butter with condensed milk and rum in another bowl. Next, combine the ingredients, add half the cocoa and thoroughly knead the thick dough.

Instead of half the cookie crumbs, you can use ground walnuts, and the butter can be replaced with chocolate. You can do the same with condensed milk, using ready-made condensed cocoa.

We form cakes from the finished dough and send them to the refrigerator, after sprinkling with the rest of the cocoa.

Using these 7 simple recipes, you can arrange a chocolate week for yourself and your children or delight your guests with new culinary masterpieces every weekend.

Good afternoon, charming residents and readers of the Alimero site. I think every housewife has in her arsenal a recipe for quick deliciousness that requires a minimum of effort and time spent on food. Or maybe not even one. Of course, I have it too, it often helps me out and has never let me down.
That’s how last night my beloved husband called me and told me that he and a friend would now come in for tea, and asked me to think of something sweet for tea. I immediately remembered this version of a delicious and very quick dessert.

Required Products:

Dough:

4 tbsp. granulated sugar

¼ tsp. baking powder (you can get by with slaked soda)

a pinch of salt

Cream:
- 4–5 tbsp. sour cream
- 1 banana

For decoration:
- coconut flakes
- grapes (or any other fruits as desired, mood and availability)


Complexity- everything is elementary.

Cooking time- 10 minutes.

Preparation:

First I made a sponge cake, beautiful, delicious and very chocolatey. To do this, I combined flour, sugar, baking powder and cocoa in a plate. Added a small pinch of salt. Salt brings out the taste of cocoa very well. With salt, the biscuit becomes even more chocolatey (seen by D. Oliver).
Mixed everything well.
Lightly beat the egg in a separate bowl. I sent him to a mixture of flour with sugar and cocoa.
Mix everything well with a fork (the dough is sticky and liquid).
I put it in a microwave form and put it in the microwave for 2-3 minutes at maximum power. We check readiness as with regular baking - with a toothpick.
While preparing the sponge cake, I made the cream. To do this, mash a banana in a plate with a fork. Naturally, you can use a blender and immediately blend the sour cream with banana, but I prefer it when you can feel small pieces of banana in the cream.

I added 4 tablespoons of sour cream to the banana. I didn’t add sugar to the cream, the biscuit itself turns out to be very, very sweet, for me the cream has enough sweetness from the banana (and my husband will still add sugar to his tea).
Three minutes are up and my biscuit is ready.
I let it cool for a minute, then took it out of the mold and cut it in half into 2 layers.
I put a little less than half of the cream on the cake.
Place the second cake layer on top and spread the remaining cream. I coated the whole cake with it.
Sprinkled coconut flakes on top.
Decorated with grapes and biscuit chocolate chips. I made it from a small piece cut from the top of the same biscuit (it protruded slightly above the surface of the cake).
Since the cake is hot, it is quickly soaked in sour cream, so there is no need to steep it for a long time. All that remains is to cut the cake into two parts and that’s it – a delicious and quick chocolate dessert is ready. Help yourself!
P.S.: My husband and friend didn’t believe that I cooked it 10 minutes before they arrived and accused me of making it in advance and wanting to do it all alone, but they stopped me :)

Thanks for stopping by!
More tasty and appetizing “creations” for you.
Best regards, AnnaK.

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The combination of chocolate and orange is no less successful than the popular apple-cinnamon tandem, and is actively used by confectioners in various desserts. Taking advantage of this successful “duet”, we prepare a delicate chocolate cake with orange juice and pieces of zest.

Citrus gives baked goods an irreplaceable aroma and taste, happily offset by notes of cocoa powder with a light and subtle bitterness. The cake has a rich color and a pleasant loose and moist texture. This simple but interesting recipe certainly deserves the attention of both beginners and experienced bakers.

Ingredients:

• egg - 1 pc.;
• cocoa powder - 20 g;
• sugar - 130 g;
• flour - 300 g;
• baking powder - 10 g;
• vanilla sugar - 10 g;
• milk - 200 ml;
• vegetable oil - 100 ml;
• orange zest - 1 tbsp. spoon.

For impregnation:

• water - 80 ml;
• sugar - 40 g;
• orange juice - 180 ml.

For the glaze:

• butter - 50 g;
• cocoa powder - 25 g;
• milk - 100 ml;
• sugar - 4 tbsp. spoons.

1. Combine all the sugar (simple and vanilla) with the egg, shake lightly with a whisk.
   
2. Next, add milk and vegetable oil (highly refined!), stir.
   
3. Remove the zest from the orange by grating it on a fine grater. We will use only a thin orange layer. We do not touch the white part, which can give bitterness. Add the zest to the milk-butter mixture.
   
4. Separately combine flour, baking powder and cocoa. Gradually add to the milk mass, after passing the dry mixture through a fine sieve. Sifted cocoa powder will allow you to get an even color and achieve a homogeneous chocolate dough without dry lumps.
   
5. Lightly rub a rectangular shape (approximate dimensions 23x30 cm) with butter. We spread the thick dough, leveling the layer over the entire form. Bake in an oven preheated to 180 degrees for about 20 minutes (until dry).
   
6. At the same time, we are doing impregnation. Squeeze the juice out of the orange (180 ml will be required).
   
7. Dissolve the sugar in water, bring to a boil and cook for about 5-7 minutes over low heat (the syrup should reduce by about 2 times).
   
8. Add orange juice, continue cooking for another minute, then remove our impregnation from the stove and cool.
   
9. We make frequent punctures in the freshly baked chocolate cake using a wooden skewer or toothpick (this is necessary so that the crumb is better saturated with orange syrup). Without waiting for the baked goods to cool, pour the impregnation in several passes (that is, first we use only part of the orange syrup, wait until it is absorbed, then pour it again, etc.).
   

   Icing for chocolate cake recipe

10. Pour soft butter, sugar and sifted cocoa powder into milk.
    
11. Stirring all the time, keep on low heat. We are waiting for the components to combine into a homogeneous smooth glaze. As soon as the mass thickens, remove from heat.
    
12. After cooling until warm, pour the glaze onto the surface of the soaked cake and level it.
    
13. Let the dessert sit overnight in the refrigerator, and then cut into rectangular cakes of any size and serve.
    

Soft chocolate brownie with orange infusion and simple frosting is ready! Enjoy your tea!

Recipes for chocolate cakes will attract both those who adore chocolate and those who do not consume this delicacy in its “original” form at all. Such baked goods can be soaked in chocolate syrup or made into a thin creamy layer, poured with liquid glaze, and decorated with crumbs or fondant. To make chocolate cakes, you can use bars of any color and flavor.

Chocolate Peanut Brownie Recipes

Small chocolate cakes with nuts

Ingredients:

5 eggs, 150 g sugar, 100 g flour, 50 g coarsely chopped nuts, 50 g grated chocolate, 0.5 tbsp. spoons of vinegar, 2 tbsp. spoons of sugar.

Preparation:

To prepare these chocolate cakes, you need to grind the yolks with sugar well and add vinegar. Place flour mixed with nuts, grated chocolate and whipped whites on top of the yolks. Gently knead the dough, place it in a pastry bag and squeeze small cakes onto a greased sheet. Sprinkle sugar on top and bake in a medium oven for 15-20 minutes.

Remove the finished chocolate-nut cake from the sheet, cool and glue the bottom side together with chocolate in pairs. To do this, heat 100 g of chocolate in a steam bath, grind it with 10 g of butter, adding vanillin to taste.

Brownies with chocolate cream and chopped walnuts

Ingredients:

For vanilla dough: 200 g flour, 100 g butter, 50 g sugar, 2 egg yolks, 1 bag of vanilla sugar, 1 teaspoon margarine.

For the nut dough: 100 g flour, 150 g powdered sugar, 50 g chopped walnut kernels, 3 eggs, 1 teaspoon 3% vinegar, 1 teaspoon margarine.

According to the recipe for chocolate cakes, you will need cream from: 100 g butter, 4 tablespoons of powdered sugar, 3 tablespoons of grated chocolate, 1 egg, 1 tablespoon of cognac, 1 bag of vanilla sugar.

For decoration: 100 g grated chocolate.

Cooking method:

To prepare a chocolate cake according to this recipe, soften butter needs to be ground with sugar and yolks, add flour and vanilla sugar. Place the dough in a mold greased with margarine and bake in an oven preheated to 220°C for 20-25 minutes. To prepare the nut dough, separate the whites from the yolks. Beat the whites with a mixer. Grind the yolks with powdered sugar and beat, placing in a water bath. Then, continuing to whisk, pour in 4 tablespoons of water mixed with vinegar and cool. Add flour, nuts, whites and mix.

Place the dough in a mold greased with margarine and bake in an oven preheated to 200 °C for 40-45 minutes.

Melt the chocolate in a water bath, mix with softened butter, add beaten egg, cognac, vanilla sugar and powdered sugar. Beat the cream with a mixer. Place the cream on the vanilla cake, level it, cover with the nut cake, press tightly and put in the refrigerator for 3 hours, then cut into triangular pieces. Sprinkle the cakes with grated chocolate.

Recipe for chocolate brownie with cocoa

Chocolate fudge brownies

Compound: 350 g flour, 25 g cocoa powder, 100 g powdered sugar, 30 g vanilla sugar, a little ground cinnamon, lemon zest, 210 g butter or margarine.

For the chocolate filling of the cakes you will need: 120 g of powdered sugar, 3 egg yolks, 30 g of vanilla sugar, a little rum, 120 g of crushed nuts. Chocolate lipstick: 200 g powdered sugar, 0.1 l water, 100 g chocolate.

Preparation:

Sift the flour, mix it with cocoa powder, powdered sugar, vanilla sugar and cinnamon, add chopped lemon zest, grated butter (or margarine) and knead the dough. Roll it out on a floured cutting board, cut into circles, place them on a baking sheet and bake in the oven. Spread the finished and cooled products with jam and connect with the spread side. Cocoa cakes prepared according to this recipe are topped with chocolate fondant and decorated with almonds (halved).

Filling: Grind sugar with egg yolks into a foam, add vanilla sugar, rum, crushed nuts, mix the mixture thoroughly.

Chocolate lipstick: Pour water over sugar, add chocolate and, stirring constantly, cook until thickened.

Chocolate cake filled with liquid chocolate inside

“Chocolate cheesecakes” cakes with liquid chocolate inside

Ingredients:

For the test: 100 g butter, 100 g sugar, 130 g flour, 50 g cocoa.

Preparation:

For filling: 100 g chocolate, 1 tbsp. spoon of butter, 100 g sugar, 2 tbsp. spoons of water, 1 packet of vanilla sugar.

To make chocolate cakes with liquid filling, grind melted butter with sugar and cocoa, add flour and knead the dough. Form a sausage, cut it into equal pieces, roll them into balls. Use your fingers to make an indentation in the middle of each ball. Place on a greased sheet and bake in a low oven.

Cool the products and fill the indentations with warm chocolate.

To prepare the filling for chocolate cakes with liquid chocolate inside, heat the bar in a steam bath, grind well with butter, adding vanilla sugar. Boil the sugar and water for 2-3 minutes and, without allowing it to cool, pour in the chocolate in a thin stream. Fill the cakes with this hot mixture.

Creamy brownies with dark and white chocolate

Chocolate and butter cake “Rigo Yanchi”

Ingredients:

100 g butter, 30 g powdered sugar, 4 eggs; 50 g powdered sugar, 80 g flour, 20 g cocoa powder, 5 g flour (for sprinkling); 100 g dark chocolate, 600 g cream, 50 g powdered sugar; 30 g apricot jam, 150 g chocolate icing.

Preparation:

Beat the butter thoroughly with powdered sugar and yolks. Beat the whites with powdered sugar into a strong foam and mix with the yolks, add flour and cocoa powder, mix everything well. Spread the resulting mass evenly in a 1.5 cm layer on a metal sheet covered with parchment paper and bake in the oven at a temperature of 200–220 °C. Dust the finished dough with flour, turn it over onto a plate, remove the paper and let it cool.

While the dough is cooling, melt the chocolate chunks in a bowl of hot water. Beat cream with powdered sugar. Add whipped cream to the melted chocolate and stir quickly. Decorate the butter cake with chocolate jam and icing.

Cake with chocolate and apricot jam

Ingredients:

100 g butter, 30 g icing sugar, 4 eggs, 50 g icing sugar, 80 g flour, 20 g cocoa powder, 5 g flour for sprinkling. Filling: 100 g dark chocolate, 600 g cream, 30 g apricot jam, 150 g chocolate glaze.

Preparation:

Beat the butter thoroughly with powdered sugar and yolks. Beat the whites with powdered sugar into a strong foam and mix with the yolks, add flour and cocoa powder, mix everything well. Spread the resulting mass evenly in a 1.5 cm layer on an iron sheet covered with parchment paper and bake in the oven at a temperature of 200–220 °C. Dust the finished dough with flour, turn it over onto a plate, remove the paper and let it cool. While the dough is cooling, melt the chocolate chunks in a bowl of hot water. Beat cream with powdered sugar. First add a little whipped cream to the melted chocolate and quickly stir until smooth, add the rest of the cream. Divide the dough into two equal parts, cover one part with a thin layer of jam, pour over chocolate glaze and, when cool, cut into pieces measuring 5x5 cm. Place whipped cream with chocolate in a thick layer on the other half of the dough, place squares on top close to each other with glaze and put it in the refrigerator. When it has cooled well, cut it with a dry, warm knife into 5x5 cm square cakes.

Brownies with white chocolate frosting

Ingredients:

For the test: 550 g flour, 150 ml 20% cream, 150 g margarine, 10 g dry yeast, 2-3 tablespoons sugar, 100 g raisins, 1 tablespoon vegetable oil, salt.

For the glaze: 100 g white chocolate.

Cooking method:

Melt the margarine, add milk, yeast, sugar, sifted flour, washed raisins and salt, knead the dough and place in a warm place for 15 minutes. After this, roll out the dough into a sausage shape, cut crosswise into small pieces and form into buns. Place them on a baking sheet greased with vegetable oil and bake in a preheated oven until cooked.

To prepare the glaze, melt the chocolate in a water bath. Brush chocolate cakes with glaze using a brush and leave until completely cool.

Cakes with white chocolate glaze

Ingredients:

• For the cakes: 500 g of butter dough.
• For the glaze: 2 tablespoons coconut flakes, 100 g milk chocolate, 2 tablespoons cream, 1 tablespoon margarine.

Cooking method:

Place the dough on a floured board, roll it into a rope and cut crosswise into small pieces. Form the cakes, place them on a baking sheet greased with margarine, and let rise for 30 minutes. Bake in an oven preheated to 200°C until done.

Melt the chocolate in a water bath and mix with cream.

As you can see in the photo, chocolate cakes need to be greased with the resulting glaze, sprinkled with coconut flakes and allowed to harden:

White chocolate brownie

Ingredients:

For the test: 300 g flour, 120 g butter margarine, 100 g caster sugar, 1 egg, 50 ml milk, 1 packet vanilla sugar, 2 tablespoons cocoa powder, 1/2 teaspoon baking powder.

To decorate homemade chocolate cakes you will need: 100 g white chocolate, 1 tablespoon cream, chocolate sprinkles.

Cooking method:

Beat the egg with milk and vanilla sugar, add melted and cooled margarine and sifted flour mixed with cocoa and baking powder. Knead the dough and leave for 30 minutes in a cold place. Then place it on a board sprinkled with flour, roll it out into a layer 0.5 cm thick and cut out bells with a cookie cutter. Place them on a floured baking sheet and bake in a preheated oven until done, cool.

Melt the chocolate in a water bath, adding cream. Grease the cakes with the resulting glaze and decorate with chocolate sprinkles.

Brownies with white chocolate and strawberry jam

Ingredients:

For the test: 300 g flour, 200 g white chocolate, 150 g butter, 200 g sugar, 7 eggs, 2 teaspoons margarine.

For decoration: 300 g strawberry jam, 1 tablespoon lemon juice, 2 tablespoons powdered sugar.

Cooking method:

Separate the yolks from the whites. Beat the whites with a mixer. Grind the yolks with sugar and butter, add chocolate, whites, flour melted in a water bath and mix thoroughly. Place the dough on a baking sheet greased with margarine and bake in a moderately preheated oven for 30-35 minutes.

Mix strawberry jam with lemon juice and stir. Grease the hot cake with the resulting mixture and cool. Cut the cake into square pieces. Dust white chocolate brownies with powdered sugar.

Here you can see photos of homemade chocolate cake recipes:

Chocolate cake “Cherry in chocolate”

Ingredients:

• For the test: 8 egg whites, 150 g sugar, 50 g cocoa powder, 1 tablespoon starch, 1 tablespoon margarine.
• For filling and decorating baked goods: 150 g thick yogurt, 300 g canned pitted cherries, 2 tablespoons thick cherry syrup, 2 tablespoons grated white chocolate.

Cooking method:

To prepare “Cherry in Chocolate” cakes, you need to beat the whites with powdered sugar into a strong foam, add cocoa and starch, mix thoroughly. Line a rectangular baking dish with baking paper, grease it with margarine, and pour a thin layer of protein dough. Bake in an oven preheated to 180°C for 12-15 minutes, place on a towel, remove the paper and cover with another towel. Let cool, place yogurt mixed with cherries on top, roll, cut into portions. Grease each chocolate cake with cherries with syrup and sprinkle with chocolate.

Recipes for sponge cakes with chocolate cream

Cakes with chocolate pattern

Ingredients:

• For the test: 200 g flour, 200 g sugar, 4 eggs,
• 2 tablespoons cocoa powder, 1 teaspoon baking powder, 1 teaspoon cinnamon, 1/4 teaspoon ground cardamom.

For filling and decoration: 200 g butter, 100 g condensed milk, 100 g dark chocolate, 50 g white chocolate, 1 bag of vanilla sugar.

Cooking method:

Beat eggs with sugar, add sifted flour, cocoa, baking powder, cinnamon and cardamom, knead into a thin dough. Place it on a baking tray lined with baking paper and smooth it out. Bake in a preheated oven until done.

To prepare chocolate cream for sponge cakes, beat softened butter with vanilla sugar and condensed milk.

Place the hot cake on a towel, remove the paper, roll it up and let cool. Unwrap, coat with cream, roll up the roll and pour over dark chocolate previously melted in a water bath. Cut the roll into portions.

Pay attention to the photo of the recipe for these delicious chocolate cakes - each of them has patterns of milk chocolate melted in a water bath:

Chocolate brownies with almonds and cocoa

Ingredients:

¾ cup flour, 1 cup peeled roasted almonds, ¾ cup sugar, 12 egg whites. Filling: 100 g butter, 1 tbsp. spoon of cocoa or 50 g of chocolate, 4 tbsp. spoons of condensed milk.

Preparation:

To prepare chocolate cakes with nuts, mince almonds and half a portion of sugar 3-4 times, mix the resulting mass with flour. Beat the egg white well, add the rest of the sugar at the end of whipping and mix with the almonds and flour with a spoon. Using a spoon, form the resulting mixture into round cakes on a greased and floured baking sheet. Bake for 20–25 minutes at 150°C, then dry. Fold the cakes in pairs and trim off any irregularities, then glue them together, coat them with cream and sprinkle with crumbs from the scraps.

To prepare chocolate cream for brownies, beat the butter until white and gradually add condensed milk, continuing to beat. Add cocoa powder or melted chocolate to the finished cream, mixing everything well.

Making chocolate sponge cakes

Chocolate coffee cake with raisins

Compound: 2 teaspoons instant black coffee, 2 teaspoons sugar, 2 teaspoons grated chocolate, 1 cup finely chopped raisins, ½ cup butter, ½ packet vanilla, 2 eggs, 2 coffee cups flour, ½ teaspoon baking soda , ½ teaspoon salt, 1 teaspoon cinnamon, ¼ teaspoon nutmeg or ginger.

Preparation:

Bring coffee with sugar (1 tablespoon), chocolate and raisins to a boil and cook over low heat for 10–15 minutes, then cool. Grind the butter, gradually adding sugar, vanillin, soda, eggs and other spices, mixed with flour and sifted through a sieve, with continuous stirring. Combine the mixture with the coffee mass, stir and place on a baking sheet in the form of a rectangle measuring 25x5 cm, grease it with butter and bake over moderate heat for about an hour. Cut the chocolate-covered sponge cakes into cubes and, without letting them cool, sprinkle sugar on top.

Brownie with chocolate

Compound:

• Dough: 200 g flour, 7 eggs, 250 g granulated sugar. Cream: 4 egg whites, 200 g powdered sugar, ½ bag of vanillin, 1 tbsp. spoon of cocoa.
• Decoration: 60 g melted chocolate.

Preparation:

Prepare biscuit dough from the proposed products, place on a baking sheet greased and sprinkled with breadcrumbs and place in a preheated oven. Bake at 180°C for 20–25 minutes. Remove the finished biscuit from the baking sheet, cool, then cut into 10 equal rectangular pieces.

Prepare the filling: mix powdered sugar with cocoa, add warm milk and place the container with the mixture on the fire. While stirring, bring the mixture to a boil, remove from heat, add breadcrumbs, add softened butter, vanilla and mix everything quickly.

Apply the finished filling onto the sponge cake and place on top a fairly large layer of cream prepared by beating the egg whites with powdered sugar and vanilla. Place the prepared cakes in a cool place for a few minutes, allowing the cream to harden, then apply a layer of melted chocolate on the cream.

Look at photos of recipes for chocolate cakes made from sponge dough:

Double-layer chocolate cakes made from biscuit and shortbread dough

Ingredients:

• Shortbread dough: 200 g butter, 300 g flour, 100 g sugar, 3 yolks, 1 bag of vanilla sugar.
• Biscuit dough: 200 g powdered sugar, 150 g flour, 100 g walnuts, 4 eggs, 4 tbsp. spoons of water, 1 tbsp. a spoonful of 6% vinegar. Filling: 150 g butter, 1 egg, 100 g powdered sugar, 100 g chocolate, 1 tbsp. spoon of rum, 1 packet of vanilla sugar.

Preparation:

Grind the butter and sugar, add one yolk at a time, add flour, vanilla sugar and quickly knead the dough. Place it in the cold for 10–15 minutes. Then roll it out on a floured board, transfer it to a greased sheet and bake until light golden brown. Remove to a board and cool. Prepare biscuit dough with nuts. Grind the yolks separated from the whites with powdered sugar in an enamel bowl, put on steam and beat with a whisk. When the mixture thickens, pour in boiling water acidified with vinegar in a thin stream, constantly whisking. Remove the mixture from the heat and, continuing to whisk, cool completely. Pour flour mixed with nuts chopped through a meat grinder onto the cooled yolks, put whipped whites on top, mix carefully and place on the same sheet where the shortbread dough was baked. Cover the sheet of biscuit dough with oiled paper. Place the biscuit sheet in a medium-heated oven. Bake over low heat. Cool the finished biscuit. On a cooled sand layer
spread the chocolate filling made from pounded butter, eggs, powdered sugar, rum and heated chocolate (with the addition of vanillin) in an even layer. Cover the top with the cooled biscuit, cover with plywood and lightly press with a small weight. When the filling has hardened, remove the board and cut the layer into rectangles.

Chocolate brownies made from shortcrust pastry

Shortcakes with chocolate and raisins

Ingredients:

• For the test: 500 g of ready-made shortcrust pastry, 100 g of raisins, 50 g of dark chocolate, 1 egg yolk.
• For decoration: 2 tablespoons of powdered sugar.

Cooking method:

Before making these chocolate brownies, the raisins need to be washed and dried. Place the chocolate in the freezer for 30 minutes and chop. Mix the shortbread dough with raisins and chocolate, form small cakes 2.5-3 cm thick. Place the products on a baking sheet, brush with beaten yolk and place in an oven preheated to 250 °C. Bake for 10-15 minutes, sprinkle with powdered sugar.

Dark chocolate brownies

Ingredients:

• For the test: 400 g flour, 150 g butter margarine, 150 g sugar, 1 bag of vanilla sugar, 1 egg, 1 egg yolk, 1 teaspoon grated orange zest.
• For decoration: 100 g dark chocolate, 3 tablespoons cream, 1 packet of vanilla sugar, 150 g canned peaches.

Cooking method:

Knead shortbread dough from flour, margarine, sugar, eggs, vanilla sugar and orange zest, wrap it in cling film and put it in the refrigerator for 2 hours. Then place the dough on a board sprinkled with flour, roll it out into a layer 0.4-0.5 cm thick, and place it on a baking sheet sprinkled with flour. Bake the crust in a preheated oven for 25-30 minutes, cool, cut into rectangular pieces.

Cut the peaches into slices, place on the products, pour over chocolate, melted in a water bath and mixed with cream and vanilla sugar. Let the cakes harden.

How to make Chocolate Banana Peanut Brownie

Brownies with milk chocolate, bananas and walnuts

Ingredients:

• For the test: 200 g flour, 3 bananas, 1 egg, 175 g brown sugar, 125 ml buttermilk, 50 ml vegetable oil, 50 g chopped walnuts, 3 tablespoons cocoa powder, 1 tablespoon margarine, 2 teaspoons baking powder, 1/4 teaspoon cinnamon.
• For the glaze: 200 g milk chocolate.
• For decoration: marzipan flowers.

Cooking method:

Before making these chocolate cakes, the flour must be sifted, mixed with baking powder, cinnamon and cocoa. Wash, peel and mash bananas with a fork. Beat the egg with sugar, add vegetable oil, buttermilk and bananas, mix thoroughly. Continuing to stir, add the flour mixture and nuts, knead into a homogeneous dough.

Grease the molds with margarine, sprinkle with flour and fill 2/3 full with dough. Bake in a preheated oven until done. To prepare the glaze, melt the chocolate in a water bath.

Remove the finished chocolate-banana cakes from the molds, pour melted chocolate over them and decorate with marzipan flowers.

How to make delicious chocolate brownies

Cakes with chocolate-cognac cream

Ingredients:

• For the test: 5 eggs, 200 g flour, 200 g sugar,
• 1 packet of vanilla sugar, 1 teaspoon of baking soda.
• For cream: 2 tablespoons chopped milk chocolate, 2 tablespoons cocoa powder, 100 g caster sugar, 4 eggs,
• 2 tablespoons cognac, 170 g butter, 1 tablespoon vegetable oil, 200 g whipped cream, 50 g peeled pistachios.

Cooking method:

Mix chocolate and cocoa, dilute with 100 ml of boiled water and melt, stirring, in a water bath. Remove from heat, add powdered sugar. Separate the yolks from the whites. Beat the whites with a mixer. Beat the yolks with a whisk and add them into the chocolate in small portions.

Add the chocolate-yolk mixture to the softened butter and grind, pour in the cognac and beat the resulting mass with a whisk. Add the whipped whites, mix, put the prepared cream in the refrigerator.

Beat eggs with sugar, add sifted flour mixed with vanilla sugar and soda, mix thoroughly.

Line a baking tray with oiled baking paper, pour out the dough, bake the crust in a preheated oven until done. Place it on a towel, remove the paper, roll it up and cool. Then unroll, spread a thick layer of chocolate cream and roll again.

Cut the roll into portions. Decorate each cake with pistachios.

Crispy chocolate cakes

Ingredients:

1 cup butter, 4 chocolate cubes, 4 eggs, 2 cups sugar, 1 cup flour, 0.25 teaspoons vanillin, 0.5 teaspoons salt.

Preparation:

Soften the chocolate and butter and mix together. Beat the eggs, add sugar, vanillin, chocolate mixture, mix everything well and add the flour mixed with salt. Knead the dough.

Bake the whole cake in a 20x20cm square tin or on a baking sheet at 180°C for 35 minutes. When the cake has cooled, cut it into small squares (petit fours).

Here you can watch video recipes for chocolate cakes that are easy to prepare at home: