Chocolate smudges on a white chocolate cake. Universal cake design - frosting smudges

Modern confectionery is a real work of art. Baking is distinguished not only by its exquisite taste, but also by a whole set of aesthetic qualities. Cake with smudges is ideal for chocolate and white cakes. The icing looks very elegant and concise, and most importantly, you can cook it at home.

Watering the cake with chocolate: how to do it right?

Chocolate smudges - will decorate any cake, regardless of its type. The only thing to consider is that for filling a chocolate cake, it is better to take white chocolate, and for white cakes, black is ideal.

To create smudges, you should choose high-quality chocolate. Of course, you can replace the delicacy with confectionery crumbs, but we hasten to disappoint you - with it you will not achieve the desired consistency and that exquisite taste that, for example, has.

So, take the cake out of the oven and set it aside. It's time to melt the chocolate bar, which at the end of cooking will serve as a glaze for sweet pastries. Prepare:

• saucepan;
• a couple of glasses of water;
• a couple of chocolate bars;
• 50 ml cream.

Break the chocolate into small pieces, put them in a saucepan. We put the dishes in a water bath and melt it, we also introduce cream here. By the way, the procedure can be performed in the microwave. The only delicacy will lose its nutritional qualities.

Let the cake and chocolate mixture cool down. We put the pastry on the grate, and generously pour it with chocolate icing. You must control the height of the drips yourself, for this it is not necessary to use all the chocolate icing. If you want to further decorate the delicacy, then apply decorative edible decorations to the glaze that has not yet thickened. It can be sugar bows, chocolate chips or fresh fruit. Chocolate smudges are ready!

How beautiful to pour the cake with white chocolate?

A cake with smudges is exactly the kind of confectionery product that can be safely put on a birthday cake. will be an excellent coating for biscuits with the addition of cocoa. You can create some contrast. At what it will be not only visual, but also taste.

Expert opinion

Anastasia Titova

Confectioner

Tip: be sure to impregnate biscuit cakes with impregnation. Pay attention to confectionery impregnations from rum, liquor, orange, mango and strawberry syrup.

To prepare the glaze, prepare:

• a bar of white chocolate;
• a teaspoon of gelatin;
• 30 ml cream;
• 20 ml of condensed milk.

Melt chocolates in a water bath, add cream and condensed milk here. Set aside the mass. Melt the gelatin according to the instructions, and after it swells, add to the mass.

We put our cake on the grate, and generously pour it with white icing. Please note that in order to obtain the so-called smudge effect, the confectionery product should be immediately refrigerated. Be responsible when purchasing ingredients. When preparing white glaze, use fat condensed milk and cream. Such icing for smudges on the cake will look very appetizing!

How to make a cake covered with chocolate and decorated with berries?

The recipe for a cake with chocolate smudges and fruits will take its rightful place in the book of your culinary recipes. Before you decorate a confectionery product, you need to cook it. To prepare a biscuit, prepare the following products:

• a glass of flour and sugar;
• 5 eggs;
• salt and vanilla extract;
• a couple of tablespoons of melted butter.

In a separate bowl, beat the yolks with sugar, and proteins with a pinch of salt. We introduce a glass of flour, butter, vanilla extract and baking powder into the yolk mass. We knead the biscuit, and carefully introduce lush proteins. We bake the biscuit at a temperature of 180 degrees Celsius for about 30-40 minutes.

When the biscuit is cooked and cooled, cut it into a couple of even pieces. As an impregnation, you can take orange jam. To do this, mix a couple of spoons of jam with the same amount of water, knead the mass and generously pour the biscuit with a spoon. We debug the biscuit to the side and take up the preparation of the cream.

To prepare the cream, we take 250 grams of mascarpone, and 100 grams of butter and powdered sugar. Beat the mass in a blender, and apply to biscuit cakes. We connect them together. With the remaining cream, level the cake with a pastry spatula, and proceed to the preparation of chocolate icing.

To prepare the glaze, you should take:

• a bar of black chocolate;
• 30 grams of butter.

In a water bath, melt the chocolate bar and add the oil here. Allow the mass to cool and generously pour the top of the biscuit with glaze. While the mass is not frozen, we fix the berries on the cake. A berry mix of currants, strawberries, blackberries and raspberries is perfect. You can apply the berries in any order, but remember that before decorating the confectionery with berries, they must be washed. Now you know how to cover the cake with chocolate icing and berries. Bon appetit!

How to beautifully pour chocolate over a cake to make smudges?

The cake is already ready, but its appearance leaves much to be desired? And why not create smudges on the confectionery. To prepare the glaze, you only need two ingredients: cream and a bar of your favorite dark chocolate bar. Melt the ingredients in a water bath, and when the consistency becomes homogeneous, remove the dishes and let the glaze cool slightly.

If you are a confectionery beginner, then it will be useful for you to know that you can practice creating beautiful smudges in Czech. To do this, take a cup, turn it upside down, use a teaspoon to pick up the icing and create a smudge strip. Happened? Now, all the same, try to create on ready-made homemade cakes.

We put the cake on the rack. Drizzle the confection generously with the glaze, but remember that you should leave 30% of the mass to create "perfect" smudges. Pour the frosting around with a teaspoon. We put the cake in the refrigerator. This will allow smudges to literally instantly grab onto the cake.

Cake "Lady's Caprice" - cooking secrets

Almost all representatives of the weaker sex have a sweet tooth. "Lady's Caprice" will amaze lovers of sweet pastries with the most delicate taste and spicy aroma, and to prepare a confectionery, you will need:

• a couple of glasses of sugar;
• 3 cups flour;
• 3 tablespoons of honey;
• butter packaging;
• baking soda and vanilla extract.

We drive eggs into a bowl, add sugar, honey, vanilla, soda and butter here. Thoroughly beat the mass until the lumps are completely dissolved. We put the mass on the fire and cook for about three minutes, stirring constantly. We add flour. Remove from heat and knead the dough.

We roll out sausages, create shortcakes from them and bake each separately until golden brown. While the cakes are baking, prepare the most delicate cream. To prepare the cream, prepare the following ingredients:

• a glass of sugar;
• a tablespoon of flour;
• a couple of chicken eggs;
• butter packaging;
• half a glass of milk.

Bring milk to a boil and remove from heat. Mix sugar, flour and eggs until smooth. We introduce milk, and put the cream on the fire. Cook until you get a creamy consistency. Remove from heat and add oil. The cream is ready.

We cover each cake with cream. You can use chocolate smudges for the cake to decorate baking. Glaze preparation options are presented above. Bon appetit!

Chocolate-covered zucotto cake

Chocolate cake, amazing filling and the original appearance of the confectionery, which is called "Zukkoto" - will conquer the most demanding gourmet. To prepare the dough, we need:

• a couple of eggs;
• one hundred grams of sugar and butter;
• 100 grams of sifted flour;
• 3 tablespoons of cocoa;
• a couple of teaspoons of baking powder.

Pour absolutely all dry ingredients into a bowl, except sugar, stir with a spoon and add slightly melted butter. Beat the eggs with sugar and add to the dough. The consistency of the dough should resemble thick sour cream.

Grease a baking sheet with butter, pour out the dough and bake at a temperature of 180 degrees Celsius for 20 minutes. Cool the finished cake, and use a bowl to cut out circles from it. We cover the same bowl with cling film, and put one of the chocolate shortcakes on the bottom. We set aside the bowl with the cake to the side, and proceed to the preparation of a gentle cream.

Half a glass of chopped nuts, mixed with crushed dark chocolate. Whip heavy cream with powdered sugar, and add the prepared dry ingredients. Stir with a whisk, additionally introduces 200 grams of chopped pitted cherries. The cream is ready.

We put the cream in a bowl with a cake, cover the cake with another biscuit and put it in the refrigerator for at least one hour. Prepare the dark chocolate and cream glaze, remove the pastry, and generously pour over it with a mass. It is best to fill the cake with chocolate according to the traditional scheme. Top the pastry with fresh cherries. Bon appetit!

One-two-three chocolate cake recipe

Guests on the doorstep and you do not know what to treat them? Then this recipe is made for you. To prepare a biscuit, you should stock up on the following ingredients:

• a glass of wheat flour;
• a teaspoon of soda;
• 50 grams of cocoa;
• a couple of eggs;
• 100 grams of softened butter;
• 3 tablespoons of vegetable oil;
• a glass of milk;
• vinegar;
• vanilla extract.

Mix cocoa, flour and soda. Here we add milk, butter, a teaspoon of vinegar, vanilla extract and chicken eggs. Intensively beat our dough with a mixer. You should not have lumps and other inclusions, so the procedure may take about 10 minutes.

We grease our mold with butter or vegetable oil, pour out the dough and bake it at a temperature of 180 degrees for about 30 minutes. You can check the readiness with a toothpick. Do not rush to get the dough out of the oven. After baking, let it stand for another 10 minutes.

While the cake is cooling, prepare the frosting. A couple of chocolates, melt in a water bath, here we introduce 100 grams of butter and cream. If the mass is rare, swollen gelatin can be introduced into it.

We generously pour the freshly baked cake with icing, decorate it with fresh raspberries or any other berries, and send it to the refrigerator. The delicacy goes well with hot, cold and alcoholic drinks.

Modern sweet teeth love with their eyes, and there is nothing to be ashamed of. Now you know how to cover the cake with icing, and what ingredients you need for this. We buy high-quality chocolate, and enjoy the cooking process!

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Today, housewives are increasingly trying to cook all kinds of sweets at home in order to get a tasty and safe treat. But the finished cake needs an original and interesting design, for this reason today we will tell you how to make chocolate smudges on the cake using icing. There are a large number of recipes that create exactly the consistency of icing that will beautifully solidify on the cake in the form of smudges, below we will describe a few simple recipes, and also tell you how to properly arrange the cake with compositions.

Chocolate frosting recipe with sour cream

Such a coating will ideally stick to any dessert. Drops of sweet chocolate composition will decorate the sides of the finished cake in the form of smudges, if you apply the dessert correctly, as well as quickly cool the finished decoration. If you need to decorate the dessert additionally, then prunes, walnuts or even homemade truffles will go well with chocolate filling. It is very important to choose the right chocolate, it should not have any additives, and the percentage of cocoa in it should be at least 70%.

Ingredients:

• bitter dark chocolate - 165 grams;
• sour cream is not greasy - 245 grams;
• granulated sugar - 110 grams.

Cooking:

1. To learn how to make chocolate smudges on a cake from a video, you must follow the rules for preparing this icing exactly. To begin with, sugar is added to sour cream and beat lightly with a fork so that the crystals dissolve. Next, the composition is sent to the fire, and boiled until the sugar is completely dissolved.
2. The composition is removed from the fire, and then interfere until the sour cream becomes thick again. Meanwhile, in the still hot mass, put chopped chocolate. Everything is re-mixed, and a very beautiful thick glaze is obtained. With its help, cover the surface of the cake so that beautiful smudges of the chocolate mixture remain around the edges. After that, decorate the top of the dessert with berries, fruits, meringues or nuts. The cake is sent to the refrigerator.

Chocolate milk decoration

If you need to decorate the finished dessert with a soft glaze that has a delicate brown tint, you should use these recipes. The result is a fairly thick mixture, with which it is easy to properly decorate the dessert. If it is very necessary to get a more saturated shade, then a little cocoa is added to these ingredients, it will be added to the mass along with granulated sugar. So, if the hostess was faced with the question of how to make chocolate smudges on the cake according to the video recipe, you should use this icing.

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Ingredients:

• milk 3.2% - 55 ml;
• milk chocolate - 105 grams;
• granulated sugar - 65 grams.

Cooking:

1. As we can see, not so much sugar is used in this recipe, the thing is that a bar of milk chocolate already contains a certain amount of sugar. If you add more sweetener, then the mass will come out too sweet.
2. To begin with, pieces of milk chocolate are heated on a steam bath, milk is poured into the same place, and then the saucepan is transferred to a regular fire. The milk composition is brought to a boil, it is necessary to boil the mass to the desired density, after adding granulated sugar. The finished composition is slightly cooled, and then used to create an unusual design in the form of drops flowing down the sides of the dessert.

white chocolate decoration

It will be very simple to prepare such a glaze, it does not take much time, but it has certain advantages over dark chocolate mass. For example, dessert decoration will be done not in the traditional chocolate shade, but in a more interesting white color. In addition, a little dye can be added to the finished mass to make the color more interesting. Then the glaze can turn purple, blue, red or another desired shade. The composition is applied immediately after preparation, the mass must be warm when it is applied to the cake, otherwise smudges will not work.

Ingredients:

• powdered sugar - 175 grams;
• milk 3.2% - 45 ml;
• white chocolate - 210 grams.

Cooking:

1. For housewives who want to learn how to make chocolate smudges on a cake, this recipe is offered. To prepare the mass, you need to take two hundred grams of white chocolate, it should not contain additives, it is also better not to use an airy product.
2. Pieces of chocolate are placed in a bowl, and then put on a steam bath or microwave. From the pieces you should get a liquid white mass. Meanwhile, powdered sugar is taken, to which cow's milk is added, the composition is mixed well and added to the melted chocolate base.
3. The icing is stirred until it acquires a uniform consistency. As a result, a fairly thick mass is obtained, with which the dessert is covered, the glaze is allowed to drain slightly on the sides to get beautiful drops of white chocolate. As an additional decoration, you should use bright berries or inscriptions.

Chocolate cream glaze

The structure of the finished composition is very similar to ganache, for this reason this mass is considered the best for creating smudges on the sides of the cake. It should be said right away that for the preparation of the composition, only the freshest cream is used, and their fat content should be at least 33%.

Ingredients:

• high-quality butter - 40 grams;
• cream with a fat content of 33% - 3 tablespoons;
• white chocolate - 110 grams.

Cooking:

1. Start by taking white chocolate and breaking it into small pieces. If there is no white chocolate at home, then it is replaced with milk or bitter, but then the color of the glaze will also be dark. The pieces are melted with a steam bath.
2. To this composition add butter and wait for its dissolution. The last step is to pour three tablespoons of heavy cream into the mixture, and mix everything. The finished mass is cooled slightly, and then applied to the cake using a pastry bag.

Above, we described the simplest and most delicious icing options, from which it will be possible to make an unusual dessert design with smudges.

I associate this icing with the Bird's Milk cake. I think many people know the taste of this glaze, especially those who grew up in the Soviet Union or ate desserts and cakes prepared by our mothers and grandmothers. I offer you a recipe cocoa chocolate icing, which can be used for making confectionery or just eat with a spoon =)

What is needed for cooking

Saucepan or ladle (preferably with a thick bottom)

List of ingredients:

50 gr. butter, fat content 80%;

45 ml. milk, fat content 3.2% (~ 3 tablespoons);

60 gr. sugar (~ 4 tablespoons);

10 gr. cocoa powder (~ 3-4 teaspoons).

Cooking process:

• Making chocolate icing from cocoa is not difficult at all, but it is worth considering some points in the process. Let's take a closer look =) We start cooking by preparing the ingredients. In a saucepan or ladle (preferably with a thick bottom), we place all the necessary ingredients: butter, milk, sugar and cocoa powder.

• Next, send the saucepan or ladle to the stove. You can cook chocolate icing from cocoa both in a water bath and by sending the stewpan directly to the stove. If you are cooking for the first time or want to play it safe, then it is better to cook the glaze in a water bath. Of course, the process will take longer, but nothing will burn, and you can easily control the process. And if you choose to cook the icing by placing the stewpan directly on the stove, then the fire must be made a little lower than medium and do not move anywhere from the stove, constantly stirring the icing, otherwise it will not work and will burn. Of course, during the preparation of the glaze in a water bath, it also needs to be stirred, but in this case it is less likely that it will burn if you interrupt the cooking process.

• Having chosen the cooking method, put the saucepan on the stove and begin the process of making chocolate icing from cocoa. To begin with, we wait until all the ingredients are completely dispersed and turn into a homogeneous mass. Then the mass will begin to boil. It is important to keep stirring the icing at this stage (especially if you have chosen the direct-on-the-stove option). Thus, boil the glaze for 2-3 minutes. Everything, the icing is ready!

Glaze use:

Chocolate icing from cocoa can be used in various confectionery products. It is excellent for impregnating cakes. And if you want to use glaze for impregnation, then after cooking let it cool a little and, while it is liquid, we impregnate the cakes.

I also really like to cover the top of the cake with this icing (for example, "Bird's Milk"), glaze donuts or eclairs. And lately, very often I make chocolate smudges on the cake from this icing.

Often, cake smudges are made from chocolate ganache (chocolate is mixed with heavy cream), but when these ingredients are not available at home, in my opinion, beautiful smudges can also be made from cocoa chocolate icing. To do this, the finished glaze, it is necessary to intensively stirring, bring to the consistency you need. The glaze should become thicker. The main thing is to monitor the consistency, because. The icing can get very thick and not be able to make beautiful smudges out of it.

I want to show you an example of an unsuccessful drip glaze. In this case, it turned out to be too liquid and smudges did not work out. As a result, the entire glaze glass down.

And in this example, in my opinion, the icing turned out to be a little thick for smudges (although it looks much better than when the icing turns out to be liquid). Don't make the frosting too thick as it will. it can drain very badly (and it won't look nice) or even drip in chunks.

And on this cake, it seems to me, the icing turned out to be of a very good consistency, which made it possible to make beautiful, even smudges.

On a note:

• For such a glaze, it is important to use high-quality butter. Because more than once it happened that when boiling, the oil separated from the main mass and, of course, the glaze was spoiled.
• To make beautiful smudges, the cake itself must be chilled, and the icing should not be hot.

Application cocoa chocolate icing very varied. It can be used to soak cake layers, glaze donuts and eclairs, as well as cover the top of the cake and make chocolate smudges. And I think that you can find many more different options where you can use such a glaze. Try and experiment =)

If this recipe turned out to be useful to you, then I will be glad if you leave your feedback about what you got =)

In order to treat yourself to a delicious cake, you do not need a special occasion, just mood and desire. And if you make a cake yourself, it will turn out not only tasty and beautiful, but also very sincere, because what could be better than being satisfied with the result? Today we will consider a recipe by which it will be easy to prepare a delicious and festive cake with chocolate smudges and fruits. Such a cake will not only be an excellent addition to the festive table, but will also create a sense of celebration, if there is none on the calendar. So, let's prepare the products.

Required Ingredients

In order to make a chocolate cake with fruits, you will need the following products:

• 40 grams of flour;
• 2 eggs;
• 10 grams of cocoa powder;
• 225 grams of sugar;
• 200 grams of heavy cream;
• 350 grams of natural yogurt;
• 100 grams of syrup, can be replaced with water;
• 25 grams of gelatin;
• 2-3 bananas.
• 10 grams of vanilla sugar;
• 60 grams of butter;
• 100 grams of dark chocolate;
• fruits or berries for decoration, whichever you like.

Step by step cooking

Making Chocolate Fruit Cake is easy.

1. Let's start with a test. Mix eggs and 75 grams of sugar in a bowl.
2. Beat eggs with sugar with a mixer until a thick white foam. This will take 5-7 minutes.
3. Sift the flour and combine it with cocoa powder.
4. Slowly and very carefully combine the dry ingredients with the resulting foam. Mix with a spatula.
5. Pour the dough into a mold lined with baking paper.
6. We send the form to the oven for 15-20 minutes. We take the finished biscuit out of the mold and wait until it cools down and cut the cake into two parts.
7. To prepare the soufflé, soak the gelatin in warm water or milk and leave for 5 minutes, after which we heat the mixture in the microwave until the particles are completely dissolved.
8. We prepare the butter cream, for this we mix sugar, cream and vanilla sugar and beat everything well with a mixer.
9. Add natural yogurt to the cream and mix until a homogeneous mass is formed.
10. Add bananas cut into small pieces.
11. Pour gelatin into the soufflé in a thin stream and mix with a whisk.
12. Let's move on to the cake. To do this, put one half of the cake into the mold and pour half of the soufflé on it, put the second half of the biscuit and pour the remaining soufflé.
13. We send the cake to the refrigerator until the soufflé hardens for 2-3 hours.
14. Ready for frosting. We divide the chocolate bar into small pieces, put it in a bowl and melt it in the microwave or in a water bath, stirring constantly so that the chocolate does not curdle.
15. Add butter to melted chocolate. Mix until a homogeneous and smooth mass is formed.
16. The formed cake is taken out of the mold and placed on a cake dish. Drizzle the top of the cake with frosting. We try to pour carefully, without reaching the edges of the cake.
17. In order to form beautiful smudges on the walls, carefully distribute the chocolate to the edge and slightly direct the icing towards the walls. We put the torus in the refrigerator to solidify the glaze.
18. When the cake has cooled down enough, decorate it with your favorite fruit and serve it to the table.

Cakes with fruits and chocolate can be made in a variety of ways, depending on your preferences, add various fruits and enjoy delicious pastries!

Chocolate cake with berries is an ideal option for a festive feast, because it is not only tasty, but also beautiful. The preparation of this dish allows the hostesses to show their imagination as much as possible in order to bring aesthetic pleasure to the guests.
There are many recipes for this dessert. It includes raspberries, blueberries, strawberries, cherries, sweet cherries. Gourmets prefer berry delicacy with redcurrant filling, which allows you to achieve a spicy sour taste.
Whole large berries are used to decorate the biscuit, not only fresh, but also frozen. They can be combined with whipped cream or chocolate icing. Do not forget about such a technique as smudges of chocolate, which is currently actively used by all famous confectioners. Sour cream, creamy, cottage cheese or custard helps to achieve a piquant taste of the dish.

Cake with chocolate smudges and frozen berries

The advantage of such a delicacy is that it can be prepared in the autumn-spring period, when fresh berries have not yet appeared or are sold at fabulous prices. This cake with berries and chocolate is based on the use of preservation or frozen blanks.

It requires the following ingredients:

• 500 grams of frozen cherries;
• 0.5 teaspoon of salt;
• 10 grams of baking powder for dough;
• 500 milliliters of heavy cream;
• 170 grams of flour;
• 210 grams of sugar;
• 1 bar of chocolate;
• 5 chicken eggs.

Cake with chocolate smudges: cooking features

1. Eggs and granulated sugar are mixed until a homogeneous viscous mass is obtained, avoiding the presence of solid crystals in it.
2. The flour is sifted with baking powder and salt, and then added to the sugar-egg composition. As a result, a dough is obtained, on the basis of which a chocolate cake with berries will be prepared.
3. The dough is put into a mold, and then baked in a slow cooker for 40 minutes. The finished biscuit must be held in the oven for a while so that it does not settle.
4. Whip cream while adding powdered sugar.
5. Bones are removed from pre-thawed cherries and excess juice is squeezed out. In this case, you must be extremely careful, since the cake with chocolate and berries will be decorated with them.
6. The finished cake is cut into two equal parts using a nylon fishing line.
7. The lower part is thickly smeared with cream, the berries are poured in and the cream is applied again.
8. The filling is covered with a second cake, smearing it with cream.
9. A bar of chocolate is melted and poured onto the cake to get beautiful streaks.
10. A handful of whole berries are placed on the surface of the dessert in order to decorate it. At the same time, it is important to put cherries only after applying the chocolate mass, so as not to stain them.

Cake with chocolate smudges and frozen cherry filling will be appreciated even by those who do not really like sweets, because it is not sugary and has a pleasant “sourness”.
Chocolate cake with berries is high in calories. A serving contains 517 kilocalories, so even one bite will give you a feeling of satiety.

Cakes covered with chocolate always look very appetizing, and their taste is worthy of the highest praise. To pour chocolate over the cake correctly, as professional chefs do, it is better to use a pastry bag. But if you do not have special tools, you can pour white or dark chocolate on the cake, previously melted in a microwave or in a water bath, using a regular gravy boat.

Chocolate covered cake recipe (with photo)

For test: 3 eggs, 3 tablespoons of water, 200 g of sugar, 1 packet of vanilla sugar, 2 tablespoons of flour, 2 tablespoons of starch, 1 tablespoon of cocoa, 100 g of pitted raisins, 1 tablespoon of margarine, soda and salt on the tip of a knife.

For glaze: 100 g chocolate, 3 tablespoons milk, 1 tablespoon butter.

For decoration: 100 g halves of walnut kernels.

Cooking method:

Rinse raisins, dry. Separate the yolks from the proteins, mix with salt and vanilla sugar, then, gradually adding hot water, beat into a strong foam. Add whites whipped with sugar, sifted flour with starch, cocoa, soda and raisins, knead a homogeneous dough. Put it in a mold greased with margarine, bake in a preheated oven for 20-25 minutes. To prepare the glaze, melt chocolate in hot milk, mix well, cool slightly, add softened butter and grind.

Pour the finished chilled cake with chocolate so that it drains, as shown in the photo, and then decorate it with halves of walnut kernels:

How beautiful to pour the cake with white chocolate

For test: 150 g butter, 200 g sugar, eggs (5 yolks, 7 whites), 0.5 teaspoon cinnamon, 1 packet vanilla sugar, 2 tablespoons ground wheat crackers, 1 tablespoon margarine, a pinch of salt.

For cream: 400 ml cream, 3 tablespoons powdered sugar, 2 tablespoons orange juice, 1 tablespoon gelatin, 100 g ground walnuts, 1 tablespoon orange liqueur.

For frosting and decoration: 150 g white chocolate, 18 halves of walnut kernels, 3 tablespoons cream, 5 tablespoons sugar, 3 tablespoons coconut.

Cooking method:

To prepare a sponge cake covered with chocolate, whip the proteins with vanilla sugar into a strong foam. Grind the yolks with butter, sugar, cinnamon and salt, add the whites and crackers, mix. Put the resulting dough into a mold greased with margarine, bake the cake in an oven preheated to 180 ° C for 30 minutes, cool, cut lengthwise into 3 parts. Soak gelatin in a little water. Whip cream with powdered sugar, add gelatin, orange juice and liqueur, mix. Lubricate the cakes with the resulting cream, sprinkle with nuts and lay on top of each other. Melt chocolate in a water bath, add cream, mix. Drizzle the cake with white chocolate, sprinkle with shredded coconut and garnish with hazelnut halves.

How to make a cake covered with chocolate and decorated with berries

For test: 120 g butter, 100 g sugar, 1 sachet vanilla sugar, 3 eggs, 200 g flour, 1 tablespoon starch, 0.5 sachet baking powder, 1 tablespoon milk, cinnamon on the tip of a knife.

For cream: 400 g of pitted cherries, canned in their own juice, 400 g of cottage cheese, 3 tablespoons of sugar, juice of 1 lemon, 400 ml of cream, 1 tablespoon of gelatin.

For meringue: 3 proteins, 200 g sugar.

For decoration: 50 g chocolate.

How to make chocolate covered cake decorated with berries:

• Beat butter with sugar (50 g), add cinnamon, vanilla sugar and egg yolks, beat. Add flour, starch, baking powder and milk.
• Knead a homogeneous dough, put it in a mold lined with baking paper, put in a preheated oven for 20 minutes.
• Biscuit cake for a cake with berries, poured with chocolate, according to the recipe, must be removed from the oven, brushed with egg whites whipped with the remaining sugar, and put back in the oven for 10-12 minutes. Throw the cherry on a sieve, soak the gelatin in a small amount of water.
• Beat cottage cheese with sugar, add lemon juice and gelatin, mix well. Put the prepared mass in the refrigerator for 20 minutes, then add whipped cream and cherries, mix.
• To prepare the meringue, mix the whites with sugar, beat into a strong foam, put in small portions on a baking sheet lined with baking paper.
• Bake a sponge cake for a cake poured with chocolate and berries in an oven preheated to 140 ° C until cooked.
• Biscuit cake cut lengthwise into 2 parts, grease them with cream and put on top of each other. Put the meringue on top and pour over the chocolate melted in a water bath.

Chocolate covered fruit cake recipe

For test: 6 eggs, 6 tablespoons sugar, 6 tablespoons flour, 2 tablespoons cocoa.

For cream: 6 tablespoons of flour, 500 ml of milk, 300 g of sugar, 250 g of butter.

For syrup: 200 ml water, 200 g sugar.

For frosting and decoration: 100 g chocolate, 6 tablespoons sugar, 6 tablespoons water, candied fruits.

Cooking method:

To prepare a cake with fruit, poured with chocolate, according to this recipe, from eggs, sugar, flour and cocoa, you need to knead a homogeneous dough, pour it onto a baking sheet lined with baking paper. Bake in preheated oven for 20 minutes. Cool the finished cake and cut lengthwise into 2 parts. To prepare the syrup, bring water to a boil, add sugar and cook over low heat until it is completely dissolved. To prepare the cream, mix flour with milk, bring to a boil over low heat, remove from heat and cool. Add softened butter, beaten with sugar, mix. Put one cake on a flat dish, soak in syrup. Put half of the cream on it, cover with a second cake, put the remaining cream on it and smooth it. To prepare the glaze, melt the chocolate in a water bath, add sugar and water and mix well. Drizzle the cake with chocolate, garnish with candied fruit and refrigerate for 1 hour.

How to beautifully pour chocolate over a cake to make smudges (with video)

For the biscuit: 5 eggs, 200 g of sugar, 1 teaspoon of soda slaked with vinegar, 2 tablespoons of cocoa, 200 g of flour.

For filling: 200 g sugar, 200 g sour cream, 50 g candied fruits, 50 g peeled walnuts.

For glaze: 3 tablespoons milk powder, 2 tablespoons cocoa, 1 tablespoon butter, 1 tablespoon water, 1 teaspoon vodka.

Cooking method:

Beat eggs with sugar and soda, add cocoa and flour. Knead the dough well, put it in a mold lined with baking paper, put in an oven preheated to 200–220 ° C. Bake the cake until cooked, cool, carefully cut off the top with a sharp knife and remove the crumb. Beat sour cream with sugar, add chopped crumb, finely chopped candied fruits and nuts, mix. Put the resulting filling into a cake, cover with a cut top. Mix milk powder, cocoa and butter, add water, bring to a boil and remove from heat. Cool slightly, add vodka, mix and generously cover the cake with the resulting icing so that it turns out with chocolate smudges.

Here you can watch a video on how to pour chocolate over a cake with smudges:

Chocolate Brownie Cake

• 70 g flour
• 3 eggs,
• 200 g sugar
• 200 g butter,
• 100 g mascarpone or cream cheese mass,
• 100 g dark chocolate,
• 30 g cocoa
• 1 tsp vanilla sugar
• ¼ tsp salt

For glaze:

• 100 g
• 35 g butter,
• 100 ml heavy cream
• 2 tbsp. l. powdered sugar

For the dough, cut the chocolate with a knife and place in a large bowl. Add melted butter, stir with a whisk until smooth. Add sugar, vanilla sugar, salt, mix. Add sifted cocoa, mix. Add eggs one at a time, mixing each time. Add mascarpone cheese and mix thoroughly. Then add flour, knead the dough until smooth. Put the dough into the prepared form, bake for 35–40 minutes in an oven preheated to 170–180 ° C. The main thing is not to overdry the cake, it should remain slightly moist. Remove the finished cake from the oven, cool. For glaze, pour cream into a saucepan, add powdered sugar, stirring, bring the cream to a boil, but do not boil, and remove from heat. Add chopped chocolate and mix thoroughly for 2-3 minutes. Add butter, stir until smooth. Put thick glaze on a biscuit, smooth with a spoon or spatula. Place the brownies in the refrigerator for 2-4 hours, preferably overnight.

See a photo of how to pour chocolate over a cake at home:

Cake "Lady's whim": a recipe with step by step photos

For test:

• 4 egg yolks,
• 100 g sugar
• 250 g creamy margarine,
• 300 g wheat flour,
• 75 g sour cream
• 4 g of drinking soda (do not extinguish).

For layers:

• 100 g butter, 60 g powdered sugar;
• 0.5 cans of boiled condensed milk;
• 2 lemons;
• 4 egg whites, 180 g sugar;
• chocolate glaze: 2 tsp cocoa powder, 100 g sugar, 50 ml milk, 1 tsp. butter.

Grind the yolks with sugar, add sour cream, margarine, flour, soda, knead an elastic dough. Roll out 5 cakes, bake in the oven at medium temperature. For each cake, prepare a separate layer. For the lower cake, grind the butter with powdered sugar, grease the next with 0.5 cans of boiled condensed milk, cover the third cake with gruel from lemons passed through a meat grinder, spread the fourth with egg whites whipped with sugar into a strong foam, pour the last, fifth cake with glaze. To prepare the glaze, cocoa powder must be mixed with sugar and milk and brought to a boil over low heat and boil for 10 minutes. (until the syrup thickens), then cool slightly and add a teaspoon of oil.

Below are step-by-step photos for the Lady's Caprice cake recipe:

And how else is it beautiful to pour chocolate over the cake to make smudges? You can draw patterns on the surface of the cake with the same icing, squeezing it out of the cornet.

Zebra cake recipe with step by step photos

• Curd - 1 kg
• Butter - 300–400 g
• Eggs - 3 pcs.
• Sour cream - 200 g
• Cocoa - 50 g
• Chocolate (black and white) - 50 g each
• Sugar - 300 g

Put the cottage cheese in a gauze bag and hang for a few hours to drain the whey (or put it under a press). Pass the cottage cheese twice through a meat grinder with a fine grate or rub through a sieve, adding butter in parts. Add egg yolks, mashed with sugar, thick sour cream to the curd mass. Divide the mass into 2 parts - leave one white, add cocoa powder to the other. Place both pieces in the refrigerator to set for 2-3 hours. Spread the mass on the dish alternately in even layers, giving the cake a round (square, oval) shape.

Here you can see step-by-step photos for the Zebra Cake recipe:

Sacher cake: a classic recipe with a photo

• 150 g chocolate
• 150 g sugar
• flour and butter
• 6 eggs
• 2 tbsp. spoons of cream
• 4 tbsp. spoons of warm water
• 2–3 tbsp. spoons of apricot jam

For fondant:

• 40 g butter
• 200 g powdered sugar
• 50 g cocoa powder
• 3 art. spoons of milk

Melt chocolate with warm water.

Rub softened butter with sugar.

To the resulting lush mass, add melted chocolate (or cocoa) in small portions and 1 egg each, constantly rubbing the mixture.

At the end, pour in the cream, pour in the flour and put the stiffly whipped whites. Mix everything carefully. Grease the mold well and fill with dough. Bake it for 15-20 minutes.

Let the biscuit stand in the mold for 5-10 minutes.

Then turn the mold over, take it out and put it on a wire rack to cool completely.

Trim the sides of the biscuit and spread it (top and sides) with a thin layer of slightly warmed apricot jam.

To prepare fudge, dissolve cocoa powder with hot milk.

While rubbing the mass, add butter and powdered sugar. Heat the mixture and pour over the cake.

Top of the cake can be topped with whipped cream if desired.

Check out the photo for the classic Sacher cake recipe:

chocolate dipped zucotto cake recipe

Ingredients for making Zuccotto Cake:

For the biscuit:

• eggs - 5 pcs. (small size)
• wheat flour - 100 g
• sugar - 150 g
• butter - 20 g

For cream:

• mascarpone (or ricotta) - 300 g
• heavy cream (from 33%) - 250 g
• sugar (or powdered sugar) - 150 g (or to your taste)
• chocolate - 80 g
• pistachios - 30 g

For impregnation:

• coffee (freshly brewed) - 100 ml
• cognac (rum) - 2 tbsp. (optional)

Extras for decoration:

powdered sugar - 1 tbsp.

cocoa powder - 1 tbsp.

Zuccotto cake - step by step recipe with photo:

Chicken eggs, without first dividing them into proteins and yolks, are sent entirely to a large bowl.

Beat the eggs for 10 minutes at maximum mixer speed until thick and fluffy foam. For the first 2-3 minutes, beat the eggs on our own, and then gradually add all the sugar. It is very important to beat the eggs thoroughly, since only due to their volume, the biscuit itself will rise. By the way, in order for the eggs to beat more easily into a strong foam, they must be at room temperature. Therefore, take them out of the refrigerator in advance so that they have time to warm up well.

We send the butter in the microwave for 30-40 seconds so that it melts, and in the meantime add the sifted flour to the dough.

Gently fold the flour into the egg mixture with a spatula or whisk.

Pour melted butter into the resulting dough along the side of the bowl. And also with a spatula or a whisk, gently mix the oil into the dough.

Pour it onto a baking sheet lined with baking paper (by the way, if the paper is not very high quality, then grease it with oil). With a spatula or pastry spatula, carefully distribute the dough over the entire surface of the baking sheet.

We bake a biscuit for Zukotto cake for 10-12 minutes at 180 C. We check the readiness of the biscuit with a wooden skewer or light pressure on its surface (if the biscuit is ready, it will “spring”).

We separate the finished biscuit from the sides of the baking sheet (for this you need to walk with a knife blade along the sides) and transfer it to the wire rack. Remove the paper from the biscuit and leave to cool completely.

In the meantime, prepare the cream for the Zuccotto cake. Finely chop pistachios and 30 g of chocolate with a knife or chop in a food processor.

Pour heavy cream into a container with high sides (so the cream does not splatter everything around) and beat until firm peaks.

Combine mascarpone or ricotta with fine sugar or powdered sugar and beat for a few minutes.

In the cheese mass, add cream in small portions.

And gently mix the cream with a spatula.

We shift a third of the cream into a separate container and set aside for now. Add chopped pistachios and chocolate to the rest of the cream. We mix.

Gently melt the remaining 50 g of chocolate in the microwave, let it cool slightly (a couple of minutes will be enough) and add to the reserved third of the cream. We mix.

For impregnation, we brew strong coffee, let it cool and after that pour cognac or rum into it. If desired, the coffee can be slightly sweetened.

Let's start assembling the Zuccotto cake. First, cut the cooled biscuit lengthwise into 2 parts, and then cut each part into triangles

Cut the biscuit. Line a salad bowl with a volume of about 3 liters with cling film. Pressing tightly against each other, put the pieces of biscuit in a salad bowl.

We soak the resulting biscuit basket with a mixture of coffee and cognac.

Fill the biscuit basket with cream with pistachios and chocolate chips. Make a small well in the center of the cream.

The resulting recess is filled with chocolate cream.

We soak the remaining slices of biscuit with a mixture of coffee and alcohol on one side and lay them on top of the cream soaked side down.

We cover the Zuccotto cake with a film on top and send it to the refrigerator for 5-6 hours or overnight. Before serving, the cake must be cooled well, otherwise it will be very difficult to carefully cut into portioned pieces.

We take out the chilled “Zuccotto” cake, poured with chocolate, from the refrigerator, transfer it to a dish and remove the film.

Before serving, sprinkle the cake with powdered sugar and cocoa powder, if desired.

Recipe for chocolate cake "One, two, three"

Ingredients:

Biscuit:

• Wheat flour - 250 g
• Sugar - 300 g
• Cocoa powder - 55 g
• Salt - 1 tsp
• Soda - 1.5 tsp
• Baking powder - 1.5 tsp
• Chicken egg - 2 pcs.
• Milk - 280 ml
• Butter - 60 g
• Vegetable oil - 60 g
• Vinegar 6% - 1 tbsp.

Impregnation:

• Boiled water - 50 ml
• Sugar - 50 g
• Cocoa powder - 10 g

Glaze:

• Sour cream - 1 tbsp.
• Sugar - 1 tbsp
• Cocoa powder - 1 tbsp
• Butter - 1 tbsp.
• - 50 g

Cooking process:

Biscuit can be baked in a slow cooker or oven. Any favorite cream is suitable for the layer, you can simply pour chocolate icing.

First, add the sifted flour, sugar, cocoa, soda, salt, baking powder into a deep bowl. Mix dry ingredients. Add eggs, vegetable oil, milk, melted butter and vinegar. Beat thoroughly with a mixer, you should get a smooth shiny dough.

Lubricate the multicooker bowl with butter, put a circle of baking paper on the bottom. Lay out the dough. Bake the future chocolate cake "For one, two, three" in the "baking" mode for 60 minutes. Or in the oven at 180 degrees for 50-60 minutes.

After baking, immediately remove the biscuit from the mold. It is advisable, when the biscuit has cooled down, wrap it for a couple of hours in a film.

Prepare impregnation or cream, layer cakes. Pour frosting on top. For the glaze, mix all the ingredients, boil until smooth, do not boil. The chocolate cake "One, two, three" prepared according to this recipe is ready.

Here is a selection of photos for recipes for cakes poured with chocolate: