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Cake “Devil’s Food “ Cake recipe "The devil's food" was coined in America in the early 20th century as opposed to the equally famous cake "Tears of an Angel". Ingredients The cakes for the cake "Devil's Food": - 300 gr of flour - 200 g of Ricotta cheese - 2 eggs - 100 g of butter - 100 g of sugar - 80 ml of milk - 80 grams of dark chocolate - 3 tbsp. cocoa powder - 1 tsp. baking powder - 1/3 tsp ground cinnamon - 1/3 tsp salt - pinch of vanillin Cream cake: - 250 g of Ricotta cheese - 150 g of milk or dark chocolate To decorate: - 3-5 chocolate candies - 30-40 grams of dark chocolate Recipe for cooking at home Prepare all the ingredients for the cake. Butter, chicken eggs and cheese must be removed from the refrigerator in advance so that they take room temperature and the oil becomes soft. Fold the melted butter with the cheese and beat it up to a homogeneous mass at high speed. Pour the milk in, add the raw eggs, whisk the mass carefully with a mixer after each time. Pour sugar in a thin trickle and beat until the grains are completely dissolved. Chop finely chop and melt in a water bath. Pour into the batter and run over. In a separate bowl, sift the flour with cocoa powder, baking powder, cinnamon, salt and vanillin. Stir the dry mixture with a whisk. Add the flour mixture to the egg-and-butter mass. Whip the dough at a low speed with a mixer. Lubricate the baking dish with butter and sprinkle the bottom and sides with flour. Pour the dough into a mold and send it to a preheated oven for 20-25 minutes. When the cake is completely baked – take it out of the oven and gently release it from the mold. Transfer the biscuit to the grate and allow it to cool completely. Chocolate for the cream is melt in a water bath, stirring constantly with a fork. It is important not to overheat the chocolate, so as not to disturb its structure. Combine the cheese of room temperature with the melted chocolate in one bowl. Beat the cream with a mixer at high speed and cool. After that, cover the bowl with the cream for the cake with food film and put it in the refrigerator for the time of cooling of the cake. Chilled chocolate biscuit for cake “Devil’s Food” is cut lengthwise into two equal round cakes. Lubricate the lower cake with about 2/3 of the cream. Cover the cream with a second crust. Wrap the cake with food wrap (or cover the dish with a bowl tightly) and put it in the refrigerator for the night. The remaining cream is also removed for this time in the refrigerator, covered with a lid or a film. Soaked cake the next day to cover the remaining cream. Decorate the top of the chocolate cake “Devil’s Food” with pieces of chocolates and coarse-grained chocolate. Cut into slices and serve to the table. Have a nice tea! Related recipes: Cake Ryzhik60 min. / Medium Cake “Raffaello” with cottage cheese480 min. / It's hard Pancho with cherry90 min. / Medium Curd cake with strawberry30 min. / Easily
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I evo me konačno nakon novogodišnjih praznika, tutnjaže, ića i pića...vraćamo se u neku "normalu" :D Prije svega da vam svima zaželim Sretnu Novu 2015. godinu, puno zdravlja, sreće, osmijeha, ljubavi.. I ovu godinu ću započeti opet nečim jednostavnim a tako dobrim. Ove šnite su tako mekane, mirisne i zavodljive. Suhe šljive i cimet se predivno nadopunjuju, uvjerite se i sami :) Potrebno je: - 3 jaja - 250 gr brašna - 200 gr suhih šljiva - 200 ml mlijeka - 150 gr šećera - 100 gr putera - 15 gr mljevenog cimeta - 50 gr mljevenih oraha - 1 vanilin šećer - ribana korica 1 limuna - 1/2 praška za pecivo Glazura: - 80 gr otopljene tamne čokolade Odvojiti žumanjke i bjelanjke. Suhe šljive staviti u vodu i prokuhati oko 3-4 minute, zatim ih staviti u cjediljku da se ocijede i potom isjeckati na kockice. Puter sobne temperature izmiksati sa šećerom, vanilin šećerom, pa dodati žumanjke i nastaviti miksati da smjesta postane svijetla. Brašno pomiješati sa praškom za pecivo pa ga postepeno dodavati u smjesu sa žumancima. Dodati orahe, cimet, suhe šljive, limunovu koricu i mlijeko i sve mikserom sjediniti. Posebno izmiksati bjelanjke uz dodatak prstohvata soli da budu čvrsti. Polovinu izmiksanih bjelanjaka dodati u pripremljenu smjesu pa lagano špatulom umiješati, a zatim dodati ostatak bjelanjaka i sve lagano sjediniti u kompaktnu i prozračnu smjesu. Duguljasti kalup premazati puterom, pobrašniti i istresti smjesu. Možete peći i u pravougaonom plehu. Rerna treba biti zagrijana na 180°. Staviti kolač da se peče prvih 20-tak minuta na temperaturi 180°, potom smanjiti temperaturu i nastaviti peći još 20 minuta. Čačkalicom provjeriti da li je pečen. Ispečen kolač prohladiti u kalupu, potom ga izvaditi iz kalupa i ostaviti da se skroz ohladi. Za glazuru sam koristila tamnu čokoladu sa 75% kakaa: Izlomljenu čokoladu na kockice staviti u kesu za zamrzivač i sve skupa uroniti u vrelu vodu. Kad se čokolada potpuno otopi, na jednom ćošku odrezati vrh kese i išarati kolač po vrhu. Sjeći na kriške i servirati uz kafu, čaj, vruću čokoladu i slično. Fantastična aroma :)