Valentine’s Chocolate Cake

Chocolate cake with red wine and strawberry jam (Valentine’s Chocolate Cake)

Valentine’s Day Chocolate Cake
Time for preparing:

1.5 hours

200 ml dry red wine
170 g flour
35 g vegetable oil
150 g sugar
45 g cocoa
80 g strawberry jam
5 g baking powder
1/2 teaspoon salt
For ganache:

100 g dark chocolate
100 g heavy cream
Cooking method:

Sift flour, cocoa and baking powder through a sieve. Add baking powder and sugar. Mix.
Add strawberry jam, vegetable oil and wine to dry ingredients. Stir the dough until smooth.
Transfer the finished dough into a small baking dish. Bake the cake at 160 ° C until tender (you can check it with a toothpick).
For the ganache, break the chocolate into pieces, pour in the hot cream and stir with a whisk until a smooth, shiny mass is obtained.
Pour ganache over the pie, garnish with fresh strawberries or rosemary sprigs if desired.
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Rafaello cake

Rafaello cake
Time for preparing:

more than 3 hours

For the biscuit:

5 eggs
1 cup of sugar
3/4 cup flour
1 tsp almond extract
For the cream:

500 g cream cheese (room temperature)
300 g of condensed milk
1/2 cup coconut flakes
1/4 cup milk
To soak the biscuit:

1/2 cup milk
2 tbsp condensed milk
1 cup chopped toasted almonds
1 cup coconut flakes
1/2 cup shredded waffles
For decoration:

1 cup coconut flakes
Coconut sweets (optional)
Cooking method:

Preheat the oven to 200 ºС. Beat eggs with almond extract and sugar. The mixture should triple in volume. Sift flour over eggs and stir gently so that the dough is tender and does not lose its splendor. Bake for 30 minutes, check readiness with a toothpick.
For the cream, mix cream cheese with butter and condensed milk, mix everything well.
To soak, mix milk with condensed milk and set aside.
Divide the finished cake into three parts. Brush each piece with milk mixture. Apply cream to the cake, add crushed almonds and waffles.
Put the next cake on top and repeat the procedure. Lay the last cake on top and spread with cream on all sides. Decorate with coconut flakes and sweets.

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Cheesecake with berry jelly

Cheesecake with berry jelly
Cooking time :

more than 3 hours
Ingredients for 22 cm molds:

For the basics:

300 g cookies
100 g butter
For filling:

500 g mascarpone
3 pcs. egg
250 g sour cream
80 g sugar
20 g vanilla sugar
For the top layer:

1 pack of cherry jelly
50 g white chocolate
2 tbsp heavy cream
15 g almond petals
Cooking method:

Mix mascarpone with sugar, vanilla sugar and sour cream (do not beat). Add slightly beaten eggs and mix thoroughly.
Grind the cookies in a blender. Melt the butter, add to the liver and stir. We distribute cookies in a baking dish, form sides and send them preheated to 170 ºС
Then cool the base completely and put the filling in it. We level it and send it to an oven preheated to 160 ºС for 60-70 minutes. The cheesecake should be firm around the edges, but wiggle in the middle when shaken. Leave the finished cheesecake to cool in the oven with the door ajar for 20 minutes. Then we take it out of the oven and cool it completely.
We prepare the jelly according to the instructions, only use a little less water (instead of 400 ml, take 300 ml).
Allow the jelly to cool, grab a little and carefully pour it onto the cheesecake, send it to the refrigerator until it solidifies.
Break the chocolate into pieces, put it in a saucepan with cream and melt over low heat until smooth, cool. Cover the edges of the cheesecake with chocolate and sprinkle with almond petals.
Tip: you can add a handful of fresh berries to the jelly layer.
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Cake „Red Velvet“

Cake „Red Velvet“

Time for preparing:

2 hours

For the test:

2 1/2 cups flour
1 teaspoon salt
2 cups sugar
200 g butter
2 eggs
1 teaspoon cocoa powder
1 1/2 teaspoons liquid food coloring
1 cup non-fat cream
1 teaspoon vanilla sugar
1/2 teaspoon baking soda
1 teaspoon apple cider vinegar
For the cream:

200 g cream cheese
100 g butter
2 tsp vanilla sugar
1 cup powdered sugar

Cooking method:

Preheat the oven to 180 ° C. Grease a baking dish with butter and sprinkle with flour.
Mix flour and salt and set aside. Use a mixer or blender to beat the soft butter and sugar. Add eggs one at a time and stir. Start adding flour alternating with cream. Mix with vanilla.
In a small bowl, combine the food coloring and cocoa powder. Pour into the previous mixture and stir.
In another container, combine the apple cider vinegar and baking soda. Once the mixture is foamed, mix it with the batter until thick. Place the dough in a mold and smooth the surface with a spatula. Bake for 25-30 minutes.
Divide into three cakes, cut the edges to make a heart, and brush over the cream.
Crumble the cut edges and sprinkle them over the dessert.
To make the cream, whisk the cream cheese, soft butter and vanilla in a large bowl until smooth. Whisking slowly, add sugar gradually. Increase power and beat until mixture is fluffy. If the cream is too thick, add a little milk, and if it is liquid, refrigerate it in the refrigerator.