Traditional recipes

Chocolate Easter

Chocolate Easter


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Roll out the dough and place it in the shape of a cake / easter lined with paper, including the edges. Whoever wants, can make the dough a kind of roll with which to decorate the edge of the shape.

Fill with the following composition: the yolks are mixed with the sugar until they become like a thick cream. Add the melted chocolate in a few tablespoons of milk or water, and cool almost completely, mix to blend, and finally mix from top to bottom with a spoon the beaten egg whites. Optionally garnish with walnuts on top.

Place the pan in the preheated oven over medium heat (180 degrees) for about 30-35 minutes. Make the test with the toothpick and when it is ready, remove the tray, leave it to cool for 10 minutes and remove it from the form with the baking paper, and when it is completely cooled, gently peel the paper off the Easter cake.


Chocolate Easter, the ideal dessert for the Easter meal

Easter is one of the dishes that should not be missing from the Easter table. If you do not know how to make the original Easter recipe or if you are afraid that it will not turn out properly, we will help you.

Try another Easter with chocolate and with br & acircnză. In this way, you will enjoy all tastes.

In addition, it is prepared much faster, unlike the classic Easter.

  • 200 g flour
  • 240 g sugar
  • 3 eggs
  • 200 ml of milk
  • 220 g butter
  • 500 g br & acircnză of cows
  • 10 g baking powder
  • 4 tablespoons cocoa
  • vanilla essence
  • two tablespoons of semolina

Method of preparation

First of all we make the mayonnaise, mixing all the ingredients and leave the bowl in a warm place until we prepare the ingredients for the dough. In a large bowl we put the sifted flour (for the amount of flour I use a measure that has 250 ml, but you can use a simple cup of cappucino), sugar, eggs that I beat a little before, melted butter, essence of vanilla lemon peel and mayonnaise which has meanwhile grown. Knead the dough very well until it is no longer sticky. Do not overdo it with flour, even if it seems very soft, the more you knead, the more elastic and non-sticky it becomes. I would say, knead for about 15 minutes. Let the dough rise until it doubles in volume.

In a bowl we put all the ingredients for the chocolate composition, ie sour cream, egg sugar, flour sifted with baking powder and cocoa and finally melted chocolate and with the help of a manual mixer we mix until fully incorporated. When the dough is risen, spread the sheet and cover the tray already lined with butter and flour or with special baking paper and pour the chocolate composition over the sheet. On the edge I made a roll out of dough which I greased with egg yolk.

Bake at 180 ° C for about 30 minutes, but it may take longer. Not all ovens work the same way. It is important that the dough is well browned and the chocolate composition is firm to the touch. The final result. it's simply a delight. I have to admit that my family's favorite is chocolate Easter. It is extremely delicious, chocolatey and fine.


Chocolate Easter - Recipes

From the "recipe book" series, another old recipe from the '70s. And I want to point out that it is a easter recipe with chocolate, ie a baked chocolate cream, is not an Easter made with two doughs, one white and one brown. I when I see or taste such feed, I say it's a two-color cake. Real Easter with chocolate has a chocolate cream, not a brown dough, or worse, as we have seen on some pretentious sites, a sponge cake dough, a cream cheese and a chocolate icing, all this construction wearing, pompously, the inappropriate name for chocolate Easter.

ingredients for a cake-shaped Easter d = 28 cm: 300 g cake dough, 5 eggs, 125 sugar (powder), a chocolate with at least 55% cocoa, a sachet of vanilla sugar, rum essence, optionally a few nuts for garnish .

Roll out the dough and place it in the shape of a cake / easter lined with paper, including the edges. Whoever wants, can make the dough a kind of roll with which to decorate the edge of the shape. Fill with the following composition: the yolks are mixed with the sugar until they become a thick cream. Add the melted chocolate in a few tablespoons of milk or water, and cool almost completely, mix to blend, and finally mix from top to bottom with a spoon the beaten egg whites hard foam. Optionally garnish with walnuts on top.
Place the pan in the preheated oven over medium heat (180 degrees) for about 30-35 minutes. Make the test with the toothpick and when it is ready, remove the tray, leave it to cool for 10 minutes and remove it from the form with the baking paper, and when it is completely cooled, gently peel the paper off the Easter cake.


Chocolate Easter without dough - recipe 1

Crust ingredients:

Ingredients for the filling:

  • 450 g of cream cheese (100% fat)
  • 240 ml whipped cream (30% fat)
  • 250 g dark chocolate (can be household)
  • 100 g of powdered sugar
  • 1 teaspoon of essence / vanilla extract

Ingredients for ganache (glaze):

Method of preparation

First prepare the countertop, or rather the crust. Break the biscuits into pieces and place them in the robot bowl with the S blade.

Press a few times until completely crushed.

If you don't have a blender or a robot, grind the biscuits through the mincer or put them in a bag and pass them over with the rolling pin.

Instead of “Oreo & # 8221” you can use another type of cocoa biscuit that you like or have at your disposal.

Add the melted butter over the ground biscuits and beat until smooth.

You need to get a slightly moist composition, like sand.

Transfer it to a round shape - it can be a tray or a cooking ring - with a diameter of 20 cm.

If you are using a normal tray, line it with baking paper (including the edges) so that you can remove the dough more easily at the end.

Press the shaped crust with a glass or the back of a spoon and level. Refrigerate until tender.

Finely chop the chocolate and place in a bowl. Put the bowl in the microwave for 30-60 seconds, or until the chocolate melts and is completely liquid.

If you don't have a microwave, melt the chocolate in a bain-marie.

Put the whipped cream in a deep bowl. Add powdered sugar and vanilla essence. Mix with the mixer until you get a fine cream.

Add the melted chocolate and mix with a spatula for incorporation.

In another bowl, put the whipped cream and beat until firm.

Take a tablespoon of the cream obtained and incorporate it into the chocolate cream above. Use light, bottom-up movements when mixing.

Pour the resulting filling over the shaped crust.

Now put the form in the freezer until you make the ganache or the icing.

Finely chop the chocolate and place in a bowl.

Put the sour cream in a kettle. When it starts to bubble, pour it over the chocolate. Wait 1-2, then mix with a whisk until you get a fine glaze.

Pour the icing over the easter and tilt the shape to get an even layer.

Leave the pasca in the fridge for at least 6 hours before cutting and serving.

You can decorate it with fresh fruit, such as blueberries, cherries, cherries, or with an ornament of cream or almond flakes.

Chocolate Easter without dough is delicious. Although it does not contain gelatin, the cream holds well. It has an intense chocolate taste.

Serve a thin slice, because it is very dense.

Keto countertop (low in calories) for Easter - recipe 2

ingredients

  • 1 large egg or 2 small ones
  • 140 g of almond flour
  • 40 g of powdered sugar
  • 56 g of melted butter
  • 1 teaspoon vanilla essence
  • 1 pinch of salt

Method of preparation

The egg must be at room temperature. Turn the oven to 150 degrees Celsius and leave it to preheat.

Put the almond flour, powdered sugar and salt in a bowl and mix with a whisk.

It is advisable to weigh the ingredients with an electronic kitchen scale.

Add the egg, melted butter and vanilla essence. Mix with a spatula and transfer the dough to the tray / form previously greased with oil or butter.

Press the dough into a shape and level.

The quantities for this countertop are for a tray with a diameter of 22 cm.

Leave the top in the oven for 40-60 minutes, or until well cooked.

After it has cooled, pour the chocolate filling presented above, to recipe no. 1.

Article sources:

1. The Cooking Foodie, No-Bake Chocolate Cheesecake Recipe (Without Gelatin): https://www.youtube.com/watch?v=jQIWlEcqpc8&ab_channel=TheCookingFoodie
2. The Diet Chefs, Keto Cheesecake, The Best Low-Carb Cheesecake: https://www.thedietchefs.com/keto-cheesecake/

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


For starters, pandispan is made. Separate the yolks from the whites, and beat the last ones until the foam hardens. Add the sugar and lemon juice and continue mixing the ingredients. Incorporate the yolks, citrus peels and vanilla sugar, then mix the composition. Gradually pour the flour so as not to leave the foam obtained. Prepare a tray, preferably one with a detachable edge, then pour the pandispan composition into it and put it in the oven for 5-10 minutes.

In the meantime, prepare the filling. Mix in a bowl the chopped cheese, egg yolks (separated from the egg whites), sugar, flavors and raisins, then pour the beaten egg whites and foam. Mix everything well to get a fine cream.

After the pandispan has hardened, pour the cream cheese on top of it and put the tray back in the oven for half an hour, during which time it is advisable to check the Easter with padispan dough. Optionally, if you want to decorate Easter, you can use larger raisins. The preparation is ready when the cheese is lightly browned and coagulated. The composition of pandispan can be tested with a toothpick. The secret is to keep the composition moist, but not to leave any residue on the toothpick.

Take the tray out of the oven and let it cool in the form, then take the dessert out of it and cut it according to your preferences. When serving, you can sprinkle powdered sugar on top or put a little sour cream.

Decorate your festive meal with an exceptional traditional dish. Get ready this year easter with pandispan top and you will not regret the culinary choice made.


Easter Recipes: Chocolate Easter. Method of preparation

To start, prepare the dough. Mix egg, margarine, flour, sugar and a pinch of salt. Knead the dough well and then leave it to rise. After it has risen enough, spread a thick sheet in the special shape. Place baking paper with beans on top of the dough so that it retains its shape. Bake for about 15 minutes, depending on the oven of each, then remove the paper and leave to cool.

Then melt the chocolate on a steam bath. Over it, add margarine, cocoa and vanilla. All this is homogenized, after which the milk begins to be added gradually, until the cream thickens, like a pudding. Separately, beat the eggs and sugar and add over the cream.

Pour the filling over the counter, then bake for 20 minutes. About 5 minutes before being taken out of the oven, Easter can be garnished with pieces of walnut, and finally powdered with sugar.


The best chocolate Easter recipe, WITHOUT cheese! It's time to pamper yourself as you deserve!

a1.ro presents you an Easter recipe with chocolate, only made of chocolate and without a drop of cheese. For chocolate lovers, it's a delight!

a1.ro presents you an Easter recipe with chocolate, only made of chocolate and without a drop of cheese. For chocolate lovers, it's a delight!


300 g flour
150 g butter
100 g powdered sugar
an egg
a teaspoon of rum essence
a pinch of salt.
Filling ingredients:
500 g of good quality chocolate
10 eggs
200 g sugar
120 g flour
15 g cocoa


Method of preparation:
Put flour in a bowl, make a hole in the middle and add the rest of the ingredients.

Knead well until the dough becomes homogeneous and then spread it on a piece of baking paper. Using a paper towel, cover a 26 cm diameter tray greased with butter and lined with flour. If it breaks it's no problem, patch it! It is tender dough.

Melt the chocolate on a steam bath. Stir gently in the oven until it melts and then leave it to cool (stir gently until it cools down a little so that it doesn't burn when you touch it).

Beat the 10 eggs well with the powdered sugar and triple the volume! Attention is very important this process. Add & icircn thin thread of melted chocolate. Mix the flour with the cocoa and then add it over the egg mixture. Mix well for a few minutes then pour the filling into the tray.

Bake (preheated to 170 degrees) for 40 minutes, lower the temperature to 160 degrees and leave for another 10 minutes. The filling should not & quotumble & quot & icircn the tray and should form a crust on top. Notice the image and the edges of the filling.

Leave it to cool in the tray for a few hours (7-8 hours) then detach the edge of the tray and cut it when it is completely cooled.


Ingredients

In a large bowl, beat the foam allusions, along with a pinch of salt and sugar, in which the yolks are gradually incorporated, for a fluffy texture.

The oven is preheated to 160 degrees Celsius.

In a saucepan, heat the mixture of cocoa, milk, chocolate and a little flour. Homogenize continuously until the cream thickens, adding butter. Cnad cream is ready to set aside to cool.

In a tray lined with flour or baking paper, add the pandispan composition and bake for about 15 minutes. Then remove the tray from the oven and add the cream, and the Easter will be put back in the oven for about 20 minutes. Remove, leave to cool and serve.


Easter with chocolate and cake dough (Video recipe)

Easter with chocolate and cake dough will no doubt be present on my Easter table this year. I also really like traditional Easter, with cheese, but it's like the one with chocolate has something extra. What is certain is that every time I did it, it ended before the nut cake that I really didn't think would ever dethrone another dessert. Easter with chocolate it is quite easy, it is important to use the best quality ingredients. The leavened cake can be kneaded on the robot, but because we do not all have such a device in the kitchen, I present in the video recipe below, how this type of dough is kneaded by hand. Bitter chocolate Poiana with 65% cocoa was the basic ingredient in the chocolate filling for Easter. It melts very nicely, and the taste is wonderful.

On the occasion of the Easter holidays, I invite you to try this Easter with chocolate or any other Poiana chocolate dessert with 65% cocoa content, to capture the final preparation, along with the Poiana chocolate packaging, in a beautiful and cheerful picture, and to load it on the campaign website. You can earn a Kitchen Aid mixer every week.


Video: Schokolade Music Video Lyrics (June 2022).


Comments:

  1. Lendall

    Don't try the torture.

  2. Adkins

    Your answer is matchless... :)

  3. Faerisar

    It is remarkable, rather useful phrase



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