Chocolate does not happen much - the motto of these sweet teeth. And if for dessert we have a cake? It's okay, prepare chocolate dough, the same cream and fudge. Well, and it seems to someone not enough, well, let him have a snack on chocolate!
Chocolate cake on kefir - general principles of cooking
• For wonderful cakes on kefir, they usually prepare dark-colored biscuit cakes with a bright, unique chocolate flavor, which are coated with a dark or light cream.
• Dough preparation does not require special culinary skills. All its components are mixed in a certain sequence, according to the described recipe. Rare, like fresh homemade sour cream, the dough should be homogeneous, without inclusions of lumpy flour and cocoa.
• Chocolate flavor and dark color to cocoa or melted chocolate add biscuits and cream. For cooking cakes, it is better to take dark cocoa powder with a pronounced aroma. Granular, instant use is not recommended, it will not give the proper taste and aroma.
• Kefir is used in any fat content, even a little overdue. It should be noted that the stale product better dampens the ripper, and this has a positive effect on the porosity and airiness of the sponge cake. Also note that the sponge cake cooked in fatty yogurt, turns out more dense.
• Chocolate cake cakes can be smeared with cream based on Gostovsky condensed milk, cream, sour cream or chocolate fudge. Almost always cream is added to the cream, softened previously at room temperature.
• The surface of the finished chocolate cake is covered with basic cream or icing, to which cocoa or chocolate is also added. Decorated most often with chopped chocolate or chopped nuts.
Chocolate cake on kefir with cream and butter cream and nuts
Ingredients:
• sugar - 400 gr. (2 items);
• two tablespoons of cocoa powder without added sugar; • 300 gr. low-fat kefir;
• soda - teaspoon;
• fresh eggs, large - 2 pcs .;
• two spoons of pure sunflower oil;
• two glasses of high-grade wheat flour.
In cream:
• sour cream, high fat, 400 gr .;
• a pack of butter or 200 grams of homemade oil.
To decorate:
• a small handful of chopped nuts.
Cooking Method:
1. In a large bowl, mix kefir with vegetable oil. Add eggs, whisk.
2. Sift the flour into a separate, suitable size dish, pour the sugar sandy soda and, sifting through a sieve, enter the cocoa. Stir.
3. Beat the liquid kefir base with a whisk, gradually add flour mixture to it. It should make a homogeneous bubble dough, a little thicker than sour cream.
4. Brush with butter the inner surface of the form, pour the dough into it and put it to bake at 180 degrees. For safety, the oil layer can be lightly sprinkled semolina.
5. Approximately 45 minutes later, when the sponge cake is ready, release it from the mold and place it on the grid to cool it.
6. Prepare sour cream for the cake. First, at the minimum speed of the mixer, whip the cream, gradually adding sugar to it. Then increase the speed and in small portions enter the soft butter.
7. Cut the cooled cake with a long knife or a thick thread lengthwise, in half.
8. Put the bottom of the cake on a dish, apply cream on it. Then cover the top and also lubricate it with a creamy mass. Align the sides with the cream and sprinkle with finely chopped nuts on all sides of the cake.
9. Before serving, be sure to let the chocolate cake soak. At full impregnation takes at least three hours.
Chocolate cake based on kefir, with custard - “Mulatto”
Ingredients:
• half a liter of natural kefir;
• eight spoons of cocoa;
• two fresh eggs;
• 400 gr. Sahara;
• two full glasses of top quality flour.
In cream:
• two tablespoons of flour;
• half a pack of 72% oil;
• 2 eggs, large;
• 400 ml low-fat milk;
• glass of sugar.
Cooking Method:
1. Immerse the package with kefir for half an hour in hot water to warm up. Then pour the sour milk drink in a bowl, add soda. Stir well and let stand until a quarter of an hour. 2. Pour the flour mixed with cocoa sugar and eggs to a lightly bubbling kefir. Use a mixer or whisk to achieve a uniform dough.
3. From the inside, apply butter or margarine on the walls of the mold and sprinkle with semolina. Put parchment on the bottom.
4. Pour some dough into the form and even with a spatula. Make sure that the thickness of the layer does not exceed one centimeter.
5. Place the container in the oven, preheated to a temperature not lower than 180 degrees, and bake for 10 minutes. Remove the finished cake, place it on the grid for cooling.
6. Rinse the form well, wipe it dry with a towel and prepare it again for baking. Pour some dough into it again and bake the next cake. In the same way, bake a few more blanks. Baking will take less time if you take two forms of the same size at once. They can be placed on the same baking sheet.
7. While the cake is cooling, prepare a cream for the cake. Beat eggs into foam and add about a third of the milk into them. Add flour, stir thoroughly.
8. In the remaining milk stir the sugar, put the container on moderate heat. As soon as the milk boils, pour a flour mixture into it in a thin stream. To prevent the cream from lumping, vigorously stir the contents of the pan.
9. Turn down the heat to a minimum and continue to reduce the cream, without stopping stirring, for another five minutes.
10. Brew the brewed base for the cream to room temperature, then whisk, adding soft butter in small portions.
11. Cool the cake layers, smearing with cream, put in a pile. Apply a thin, even layer of cream to the sides of the formed cake and place it in the fridge for four hours to soak.
Chocolate cake on kefir with condensed milk - “Black Prince”
Ingredients:
• one large egg;
• 200 gr. whole Gostovskaya condensed milk;
• a glass of kefir, high fat content;
• two tablespoons of pure, dark cocoa;
• a quarter of a teaspoon of fine salt;
• a glass of high-quality wheat flour;
• soda - 1 tsp;
• 200 gr. beet sugar.
In cream:
• a pack of high-quality oil; • can of whole high-quality condensed milk.
To decorate:
• chocolate - 100 gr.
Cooking Method:
1. In a heated kefir, pour half the soda, stir and wait 10 minutes.
2. Stir the sugar with the cocoa powder. Pour the egg into the mixture, add salt and whisk slightly. Add kefir mixed with soda, condensed milk and mix. Add double-seeded flour and remaining soda. Lightly whip until smooth.
3. Pour it into a deep mold and place in the oven for about forty minutes. Remove the finished chocolate cake, then cool it well and cut it into three parts.
4. Cut the softened butter is not very fine, add condensed milk and whisk well with a mixer. Begin beating at low speeds, gradually increasing the speed.
5. Smear chocolate crust cream, line it with the remnants of the side. On top of the cake with a fine grater, rub the chocolate.
Chocolate cake on kefir - “Drunk cherry”
Ingredients:
• cocoa powder, dark - 30 g .;
• three chicken eggs;
• 50 ml of 3.2% kefir;
• spoon ripper;
• a quarter spoon of soda;
• 90 gr. wheat flour;
• sugar - 100 gr.
In the filling:
• 300 gr. fresh or frozen cherries (canned berries will not work!);
• 80 ml of cherry liqueur or brandy.
Cream:
• half a pack of butter;
• whole condensed milk - 100 gr.
For the glaze:
• 50 gr. natural 76% chocolate;
• two spoons of 22% cream.
Cooking Method:
1. Prepare the cherry in advance. Choose stones from the berries, cover them with alcohol and put them in the refrigerator overnight. If the cherry is too sour or was frozen, sprinkle the berries on top with two spoons of sugar.
2. Beat the eggs with the sugar until foaming. Pour the kefir into the mass and mix vigorously.
3. Pour the sifted flour, cocoa powder with the ripper into a separate dish and mix.
4. Intersecting the flour mixture with a small sieve, combine it with the liquid base and stir in, whipping slightly.
5. Cut a circle from the parchment to fit the shape and place it on the bottom. Lubricate the paper with lightly melted butter, apply it thinly also on the walls of the form. 6. Fill the prepared container with dough, cover with a sheet of foil and place in the oven. After about half an hour, it will be possible to check the biscuit for readiness. Pierce in the middle with a wooden chip, there should not be any liquid dough on it.
7. Remove the finished sponge cake from the oven, remove the foil and leave on the table. When the chocolate cake is completely cool, release it from the mold.
8. Using a thick thread or a long knife, cut off the top of the sponge cake with a layer of 1.5 cm thickness. From the bottom, carefully remove the crumb, leaving 1.5 cm of the wall. Do this very carefully, taking care not to damage the bottom of the cake.
9. Place a colander on a bowl or deep dish and put the cherry in it. Take a little bit drained from the berries liquid and soak it in the lower and upper part of the cake.
10. Whip the sliced butter, using a mixer or a whisk, until fluffy. Then, still whisking, in a thin stream enter condensed milk into the cream. Add one and a half tablespoons of decanted alcohol from the cherry and once again go over the cream with a mixer.
11. Lay a quarter of the selected crumb on a cutting board and leave to dry. The remaining cut into small cubes, and shift to the cream. Add cherries dried on a colander, mix.
12. Put the bottom cake on the dish and fill the notch with the cooked cherry filling. Smooth, cover with a top cake and press it well with your hands.
13. Smash the dried pieces of biscuit with a blender into a crumb.
14. Chop the chopped chocolate into a small bowl, add the cream and put in a water bath. When the chocolate is well-tinted, mix and glaze the top of the cake. Apply the chocolate mass on its sides, and immediately sprinkle them with biscuit crumbs.
“Caprice” - a recipe for a delicate chocolate cake on kefir with beer
Ingredients:
• two eggs;
• three glasses of premium flour;
• 3.2% kefir - 3/4 cup;
• fresh pitted cherries - 250 gr. (you can canned berries in their own juice);
• a teaspoon of evaporated salt;
• 150 gr. frozen homemade cream or butter; • two glasses of sugar;
• cherry juice (from berries) - 50 ml;
• a glass of lively, non-bitter beer, of any light variety;
• 60 gr. dark high-grade chocolate;
• walnuts.
For cream fudge:
• one egg;
• powdered sugar - 3 t .;
• three spoons of any milk;
• 100 gr. natural chocolate;
• 2/3 packs of oil.
Cooking Method:
1. Melt using a microwave oven or water bath, chocolate, cool.
2. Slice large butter and let it stand to soften. Then add sugar and whisk with a mixer. Pour the egg into the oily mass and, whipping continuously, enter the melted chocolate.
3. In one bowl, mix the beer with kefir and cherry juice, and in the other, cross the flour.
4. Continuously beating the oil base for the dough, alternately, adding in small portions, add the liquid mixture and flour into it.
5. In a homogeneous dough, stir in the squeezed cherries and finely chopped nuts. Pour it into a square shape measuring 20 * 30 cm and place it to bake in a hot oven. In about forty minutes the sponge cake will be ready. For safety net, check its readiness by piercing a wooden skewer.
6. In a clean bowl, whisk the egg with soft butter, powdered sugar and pre-melted, not stiffened chocolate. Whip milk, gradually pour in the milk and continue the process until the cream is smooth.
7. Cut the cooled chocolate cake in half and spread the resulting billet with chocolate cream. Form a cake and line it up with the remaining cream mass.
8. Decorate the top of the chocolate cake with white chocolate or finely chopped nuts grated through a large grater.
The easiest chocolate cake with yogurt and jam - “Creole”
Ingredients:
• a glass of kefir;
• 200 gr. sugar;
• three glasses of high-grade flour;
• two eggs;
• 2/3 Art. l soda;
• three spoons of cocoa;
• a glass of any jam without stones (from raspberry is not desirable).
For cream:
• high fat, medium thickness, sour cream - 400 gr .;
• half a cup of sugar or powder.
To decorate:
• white and black chocolate.
Cooking Method:
1. Combine kefir with jam. Add the eggs, whipped with sugar, twice crossed on the sieve with cocoa flour and whisk well. At the end, enter the quickened soda. Properly cooked dough should almost double its volume. 2. Divide it into two parts, bake cakes, which, after cooling, cut in half.
3. Whip sour cream with sugar or powder to the pomp.
4. In half a glass of water, dissolve four tablespoons of jam and soak biscuit cakes with syrup. Then lubricate them with sour cream, stacking alternately on each other.
5. Top of the cake, as well as cakes, soak the syrup and cover with a thin layer of sour cream, and smear it with the remains.
6. Decorate the product with finely rubbed chocolate. On the circumference in the form of a rim sprinkle dark, and center the center with light chocolate.
Chocolate cakes on kefir - cooking tricks and useful tips
• Before preparing the dough, kefir is recommended to be laid out in advance from the refrigerator in order to warm up. Warm sour milk drink better extinguishes ripper.
• To keep the cakes from sticking to the bottom and walls of the mold, it is advisable to line its bottom with parchment and cover the walls with butter. For reliability, sprinkle the oil layer with a small semolina, or better cocoa powder.
• Biscuit cakes for chocolate cake on kefir are recommended to bake in advance. The blanks lying around for about 24 hours will acquire a brighter chocolate taste, and a crumb has a greater friability.
