spreading sour cream on one half of the cake, distribute the berries evenly on it. Place the second cake layer on top.
Decorate the cake with the remaining fruit and whipped cream.
Melt the chocolate and decorate the cake by creating patterns.
Transfer the cake to a plate and chill in the refrigerator until serving.
Mint chocolate cake
Ingredients:
For the biscuit:
200 g flour
200 g sugar
6 eggs
100 g cocoa powder
1 tsp baking powder
1 tsp vanilla extract
For cream:
300 g dark chocolate
200 g cream
100 g butter
2 tbsp. fresh mint
1 tsp vanilla extract
100 g sugar
For decoration:
fresh mint
chocolate chips
Preparation:
Let’s start by preparing the biscuit. Preheat the oven to 180 degrees. Beat eggs with sugar until bright foam forms. Gradually add flour, cocoa powder, baking powder and vanilla extract. Mix thoroughly.
Pour the batter into the baking pan and bake in the preheated oven for about 30—35 minutes. Check the readiness of the biscuit by inserting a toothpick into it. If it comes out dry, the biscuit is ready. Let it cool completely.
Now let’s start preparing the cream. Melt the chocolate along with the butter in a water bath. Add fresh mint and vanilla extract and mix thoroughly.
In a separate container, beat the cream and sugar until stiff. Gradually add whipped cream to chocolate mixture and mix gently.
Now let’s assemble the cake. Cut the biscuit horizontally into two parts. Spread half the cream onto one half of the sponge, then cover with the other half of the sponge and spread the remaining cream evenly. Make sure the cream is thoroughly distributed throughout the cake.
Decorate the cake with fresh mint and chocolate chips. Place the cake in the refrigerator for several hours to allow the cream to harden.
Truffle cake
Ingredients:
200 g dark chocolate
200 g butter
200 g sugar
4 eggs
200 g flour
1 tsp baking powder
200 g chocolate for coating
200 g cream
2 tbsp. cocoa powder
2 tbsp. butter
100 g cocoa powder for dusting
Chocolate truffles for decoration
Instructions:
Melt the dark chocolate and butter over low heat, stirring constantly. Let cool.
In a separate bowl, beat eggs with sugar until fluffy.
Gradually add the beaten eggs to the dark chocolate, stirring constantly.
Sift flour, baking powder and cocoa powder into a sieve.
Stir
Mix the flour with the dark chocolate and eggs, stirring gradually and gently until a homogeneous dough is obtained.
Pour the batter into the baking tin and bake in the oven at 180°C for about 40—45 minutes, or until the cake is springy to the touch.
Cool the cake, then cut it in half horizontally.
To prepare the glaze, melt the chocolate and cream over low heat, stirring constantly, until smooth.
Add butter and cocoa powder, stir and let cool.
Frost one half of the cake, then cover with the other half of the cake.
Heat the remaining chocolate for coating and coat the top and all sides of the cake.
Dust the cake with cocoa powder and decorate with chocolate truffles.
Chill the cake in the refrigerator until the chocolate is completely set.
Brownie cake
Ingredients:
200 g dark chocolate
200 g butter
250 g sugar
4 eggs
150 g flour
1 teaspoon vanilla extract
100 g nuts (you can use walnuts, almonds or hazelnuts)
chocolate glaze (optional)
Instructions:
Preheat the oven to 180 degrees. Cover the baking dish with baking paper.
Melt the chocolate and butter over low heat in a double boiler, stirring gently.
Cool the mixture to room temperature.
In a large bowl, beat eggs with sugar and vanilla extract until fluffy.
Gradually add the chocolate mixture to the egg mixture, stirring constantly.
Sift the flour through a sieve and add to the dough, stirring slowly until smooth.
Pour the batter into the prepared pan and spread evenly.
Sprinkle the nuts on top and press them slightly into the dough.
Bake the cake in the oven for about 25—30 minutes, or until the cake is springy to the touch.
Cool the cake in the pan before transferring it to a tray.
If desired, you can decorate the cake with chocolate icing.
Cut the brownie cake into portions and serve.
Sponge cake with cream
Ingredients:
For the biscuit:
4 eggs
150 g sugar
150 g flour
1 tsp baking powder
a little vanilla extract
For cream:
500 ml cream
100 g powdered sugar
1 tsp vanilla extract
For decoration:
fresh fruits (strawberries, kiwi, peaches)
chocolate chips or nut crumbs
Instructions:
Prepare a sponge cake. To do this, preheat the oven to 180 degrees. Line a baking dish with baking paper, grease with oil and sprinkle with flour.
Beat eggs with sugar until light foam forms. Add vanilla extract.
Sift the flour with baking powder and gradually add it to the eggs, gently mixing the dough.
Pour