Chocolate Cake Recipe Quick and easy Powder

Chocolate Cake Recipe Quick and easy Powder

1. Preheat oven to 180 ° C (gas mark 6). Grease and flour a mold.

2. Pour the sugar, flour and baking powder in a bowl. Mix. Add the softened butter to room temperature and dilute it with milk. Whisk well.

3. Add the chocolate powder in the preparation. Mix again.

4. Pour the chocolate batter into the pan and bake for 25 minutes.

200 g de chocolat en poudre (pour petit-déjeuner),
200 g de farine,
100 g de beurre,
50 g de sucre,
30 cl de lait,
un sachet de levure,
30 g de cacao en poudre non sucré,
3 oeufs,
90 g de farine,
180 g de sucre,
150 g de beurre,
1 cuillère à café de sucre vanillé

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Vanilla Sugar

Vanilla Sugar

Is a widely used component of the Dutch, German, Polish, Czech, Swedish, Finnish, Danish, Austrian, Norwegian, Hungarian, Slovak, Slovenian, Croatian and other European confectionery.

Made from sugar, vanilla, sugar and vanilla and sugar mixed with vanilla extract.

Vanilla sugar canned can be expensive and difficult to obtain outside of Europe, but it can be done at home. In some cases, can be replaced with vanilla extract, which is equal to one teaspoon of a single packet. However, when you need it as a garnish, and vanilla extract inappropriate.

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Eggs

Eggs

Eggs

The chicken egg is an ingredient used in many dishes in many culinary cultures.

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Chocolate Powder

Chocolate Powder

Chocolate Powder

Cocoa powder is obtained after roasting and grinding the kernels of fermented cocoa beans produced by the cocoa. This also allows you to extract the fat called cocoa butter.


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3 crispy chocolate cake recipe easy

3 crispy chocolate cake recipe easy

3 crispy chocolate cake recipe easy

1 . Prepare the milk chocolate mousse : Put the cream on for a quarter of an hour in the freezer it is cold .
2 . Meanwhile , let soften the gelatin in a little cold water. Then melt 150g milk chocolate , cut into pieces in a bain marie .
3 . Beat 20 cl cold whipped cream and put it in the refrigerator .
4 . In another saucepan, heat 5 tablespoons of milk.
5. Remove from heat , add two sheets of gelatin by mixing and pour the milk into the melted chocolate.
6 . Once warmed chocolate , stir gently with whipped cream.
7 . Spread the chocolate mousse with milk in a covered plastic wrap rectangular mold or mold.
8 . Place it at least 30 minutes in the refrigerator .
9 . Meanwhile , prepare the white chocolate mousse in the same way with 170 g white chocolate , 20 cl of cream , 2 sheets of gelatin and 5 tablespoons of milk.
10 . Spread the white chocolate mousse on chocolate mousse with milk and place the pan in the refrigerator for 30 minutes.
11 . Then prepare the chocolate mousse in the same way with 200 g dark chocolate , 35 cl of cream , 1 sheet of gelatin and 5 tablespoons of milk.
12 . Spread the chocolate mousse over the layer of white chocolate mousse and replace with fresh .
13. Prepare the crispy layer : chop the hazelnuts and spend a few minutes on the grill .
14. Melt in a bain -marie : 50 g milk chocolate with pralinoise , hazelnuts and pancakes gavottes you émietterez .
15 . Spread this mixture over the last layer of chocolate mousse , pressing lightly .
16. Cover the pan with plastic wrap and leave in the fridge for half a day.
17. Turn out the triple chocolate cake just before serving and decorate with chocolate shavings .

 200g dark chocolate,
150 g + 50 g milk chocolate,
170 g white chocolate,
75 cl of cream,
6 sheets gelatin,
15 tablespoons milk
100 g pralinoise,
10 hazelnuts,
14 lace-like pancakes Gavottes

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Gelatin

Gelatin

Gelatine

Gelatin is a clear or slightly yellow translucent solid, almost tasteless and odorless, obtained by prolonged connective tissue or animal bones boil.

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