Baking with chocolate: classification, composition, ingredients, recipes with photos, nuances and secrets of cooking

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

There is hardly a person in the world who is indifferent to chocolate. The delicacy has gained immense popularity not only among children, who are known to have a big sweet tooth. Even adults will not refuse a cube of chocolate melting in their mouth. The popularity of the product has grown so much that today many desserts are prepared on its basis. Mousses, soufflés, ice cream, jellies, creams, cakes, cakes, cookies, buns, puffs - delicacies in which cocoa beans are the main component can be listed endlessly. Baking with chocolate can rightfully be considered one of the most desired and popular desserts in the world. This is not surprising, because such delicacies have a bright rich taste, a dizzying aroma and a very appetizing look.

Chocolate baking classification

Desserts from cocoa beans are divided into two types. The first involves the preparation of baking from chocolatetest. Such delicacies have the brightest taste and color that is very attractive for all connoisseurs of cocoa. In order to prepare this type of dessert, you need high-quality chocolate or cocoa. The ingredients are added to the dough during kneading, achieving the desired color of the workpiece.

The second type of baked goods with chocolate is finished products soaked, stuffed or layered with cream of cocoa beans. Sometimes the tiles are broken into pieces and added to the dough. In this case, delicious chocolate drops appear inside the baking.

What types of treats can be used

Today, chocolate is presented on store shelves in a huge assortment. What of this abundance can be purchased for cooking homemade delicacies? Chocolate baking recipes allow the use of almost all existing types of treats, with the exception of those that contain various fillers. Delicious desserts can be created from pure dark, milk, white and even ruby chocolate. However, the use of the latter raises great doubts, because the price of an unusual delicacy is about $ 250 for a piece weighing 50 grams! Also, tiles, drops, special glaze and even chocolate powder are used to create confectionery masterpieces.

If you're salivating at the mention of cocoa-based desserts, don't waste time. The best chocolate baking recipes (with photos) will help you cook trulyamazing treats worthy of the royal table! The most interesting thing is that preparing all these goodies is very simple even for those who have no culinary skills.

Three Chocolate Cake

One of the most famous desserts served in the most famous restaurants, it is quite possible to make your own hands. Baking a Three Chocolates cake is a rather lengthy and laborious process. However, all the efforts expended will be more than paid off by the genuine delight of all those who are lucky enough to taste this luxurious delicacy.

Products needed to make chocolate cake:

• 150 grams of premium wheat flour;
• a pinch of table s alt;
• 150 grams of quality butter;
• 240 grams of granulated sugar (separately 50 and 190 grams)
• 1 sachet each of baking powder and vanillin (11 grams each);
• 150 grams of good dark chocolate;
• six chicken eggs (separate the whites from the yolks).

For white mousse you will need:

• 45 grams of butter;
• 300 grams of pure white chocolate;
• 75 ml cream liqueur;
• 12 grams of gelatin;
• 300 milliliters of heavy cream.

Ingredients for black mousse:

• 75 grams of cream liqueur;
• 300 grams of dark chocolate (with the highest percentage of cocoa beans);
• 45 grams of butter;
• 12 grams instant gelatin;
• 300 milliliters of cream (higher fat).

Ingredients for brown mousse:

• 300 milliliters of heavy cream;
• 45 grams of butter;
• 300 grams of milk chocolate (no additives);
• 12 grams of gelatin;
• 75 milliliters of cream liqueur.

For impregnation of chocolate cake you need:

50 milliliters of cream liqueur

To make white icing you will need:

• 75 grams of butter;
• 150 grams plain white chocolate;
• 75 milliliters of heavy cream.

Additional components:

• 75 ml cream for soaking gelatin;
• a piece of butter for greasing the mold.

Creating a luxurious treat

1. Melt the dark chocolate in the microwave or in a water bath. Cool slightly.
2. Place the softened butter in a deep bowl. Add 45 grams of granulated sugar, then beat with a mixer until smooth. Pour in melted chocolate and mix well. Add a pinch of s alt and chicken yolks. Again, beat the mass thoroughly with a mixer.
3. Place proteins in a separate dry bowl. Start beating with a mixer at low speed. Gradually increasing the speed of the device, introduce granulated sugar (190 grams) in small portions. Beat the mass until stable peaks appear (as on meringue).
4. Sift the flour through a sieve into a separate container. Add a bag of baking powder and vanilla. Mix thoroughly.
5. Carefully fold the protein mass into the chocolate mixture. Add flour and vanillabaking powder. Knead the dough, achieving its uniform consistency.
6. Grease the detachable form with a piece of butter, then put the prepared mass into it. Preheat the oven to 160 degrees, and then send the dough with chocolate into it. Baking will be ready in 25-30 minutes.
7. Remove the hot biscuit from the oven and leave to cool completely, then remove from the mold. Now the circle of the cake should be cut a little. This should be done in such a way that there is a gap of one centimeter (approximately) between the walls of the mold and the biscuit. Soak the chocolate cake with cream liqueur. Put the pastries back into the mold, and then send them to the freezer while the first type of mousse is being prepared.
8. Place each portion of gelatin into three separate containers. Pour cream in an amount of 25 milliliters (for 8 grams). Leave to swell for 20-30 minutes.
9. Beat well-chilled cream with a mixer until dense peaks appear. The resulting mass is divided into three equal parts. Send the prepared ingredient to the refrigerator.
10. Dark chocolate break into pieces and combine with butter. Send to a small fire and, stirring constantly, bring the mass to a liquid state. Add the swollen gelatin and heat the mixture until it is completely dissolved. Do not boil! Remove mass from fire. Pour in the liqueur and mix well. Allow to cool to 40-50 degrees. Carefully, while stirring constantly, fold in one portion of whipped cream.
11. Remove the form with the biscuit from the freezer. Install a thick film on the sides of the container so thatit was at least 5-7 centimeters higher than the sides. Spread the black chocolate mousse over the entire surface of the cake, and also fill the gap between the mold and the biscuit with it. Smooth the cream with a silicone spatula. Send the form back to the freezer.
12. Prepare milk chocolate mousse in the same way, then spread it over the entire surface of the dessert. Put the form with a treat in the freezer again. Make the white chocolate mousse last. It is prepared in the same way as the previous creams. Spread the white mousse over the milk chocolate layer.
13. Send the formed cake to the refrigerator for 8-10 hours.
14. Prepare white icing. Break the chocolate into pieces. In a bowl, combine cream and butter. Send the container with dairy products to the stove and bring to a boil. As soon as the first bubbles appear on the surface of the mass, add chocolate to it. Whisking the icing constantly, heat it until all the white pieces are melted.
15. Take the dessert out of the fridge. Tilt the form with the cake in different directions, pour the slightly cooled icing on it. It should be evenly distributed over the entire surface of the dessert. Place the container with the treat in the refrigerator for one hour.
16. Take the cake out of the mold and then decorate as you wish. Baking with white chocolate, three layers of the most delicate mousse and a deliciously soft biscuit is completely ready. The delight of guests and relatives is guaranteed!

Chocolate Banana Brownie

Traditional American dessertcuisine excites the imagination and awakens the appetite with its very appearance. Moist chocolate brownie is delicious in its classic version. However, bananas make it even better. An amazing delicacy is very easy to make with your own hands. This Banana Chocolate Baking Recipe will help you do just that effortlessly.

Products for making American dessert

To prepare such a sweet, you must have on hand:

• two large ripe bananas;
• package of butter (200 grams);
• two high quality dark chocolate bars (100 grams each);
• 140 grams of wheat flour;
• 100 grams of granulated sugar;
• two chicken eggs;
• two teaspoons of baking powder.

Brownie Step by Step Guide

1. Chocolate break into cubes and place in a container suitable for heating. Add the butter, after cutting it into pieces of arbitrary size. Melt food over low heat or a water bath. Let cool slightly.
2. Break the eggs into a deep bowl. Add granulated sugar to them and carefully grind the mass with a fork.
3. Combine chocolate and egg mixture. Mix well, achieving a homogeneous state of the mass.
4. Sieve the flour through a sieve. Add baking powder to it and mix. Pour the dry mixture into the chocolate-egg mixture. Knead a smooth dough without lumps.
5. Grease a baking dish with butter, then pour the chocolate blank into it.
6. Bananas peeled and cut into slicesabout one centimeter thick. Drown chopped fruit in chocolate mass.
7. Place the form with the future brownie in a hot oven (180 degrees) for 40-45 minutes.
8. Remove the finished dessert from the oven and leave to cool completely. Remove the brownies from the mold, cut into portions. Garnish with icing sugar, mint leaves, fresh bananas or chocolate chips. If desired, brownies can be poured over with dark icing.

Puff pastries with chocolate

This dessert is deliciously tender and crispy. It is better to enjoy puffs warm, because only in this case the filling will be watery. To create a treat, ready-made dough is used, which is easy to find in any store. You can also cook puff pastry according to your favorite recipe.

Required Ingredients

Products to create a delicate dessert will need the following:

• one yolk;
• half a kilo of puff pastry (any);
• 100 grams of cocoa powder;
• 25 grams of butter;
• 100 grams of sugar;
• 50 grams of powdered sugar;
• a little flour;
• cinnamon (optional).

Preparing a crispy treat

1. Sprinkle your work surface lightly with flour. Spread defrosted puff pastry on it. Roll out the workpiece into a rectangular layer about 0.5 cm thick.
2. Prepare the stuffing. Combine egg yolk with sugar. Beat the mixture well with a fork. Add cocoa and cinnamon if desired (one teaspoon will suffice).spoons). Mix thoroughly.
3. Melt the butter over low heat or in the microwave. Using a silicone brush, brush the entire surface of the dough with it.
4. Spread the filling in a thin layer over the entire puff pastry. Roll up a rectangle of dough into a roll, then cut into slices about 3 centimeters thick.
5. Place items on a parchment-lined baking sheet.
6. Preheat the oven to 200 degrees. Send a baking sheet with rolls into it for 15-20 minutes.
7. Remove puff pastry with chocolate from the oven and cool, then sprinkle with powdered sugar. Before eating, it is recommended to slightly heat the dessert in the microwave.

Curd chocolate cheesecake

The most delicate delicacy will win the hearts of all the sweet tooth from the first try. Baking with chocolate and cottage cheese is very popular all over the world, because these two ingredients go well together! Making dessert is not as difficult as it might seem at first glance.

Products for the base:

• 450 grams of milk wafers;
• 75 grams of butter;
• 1, 5 table. spoons of fructose.

Components for chocolate-curd filling:

• six fresh chicken eggs;
• 450 grams of dark chocolate;
• two tablespoons of fructose;
• 750 grams of fat cottage cheese;
• 75 grams of cocoa powder.

Icing Ingredients:

• two tablespoons of heavy cream;
• 270 grams of dark chocolate;
• 1, 5 table. spoons of fructose.

Creating a gourmet dessert

1. Break waffles into arbitrary pieces and place in a blender bowl. Grind the product to the state of crumbs. Add soft butter and fructose. Blend again with a blender. Line a springform pan with parchment paper. Put the cake base in the prepared container, evenly distributing it over the entire surface. It is good to tamp it with a glass or a potato masher. Send the form to the hot oven (200 degrees) for 5 minutes. Cool slightly.
2. Curd (room temperature) rub through a sieve to give it a smooth texture. Add cocoa and fructose to the dairy product. Beat the mass with a blender. Add one chicken egg. Beat again. Repeat the procedure until the eggs run out.
3. Bitter chocolate break and melt in any convenient way. Add the liquid ingredient to the curd-egg mass. Mix thoroughly.
4. Distribute the chocolate-curd filling over the entire surface of the base cake. Smooth the cream with a spoon or silicone spatula.
5. Send the form with the future cheesecake to the oven preheated to 180 degrees for exactly one hour. You need to follow the time very carefully, the quality of the finished dessert depends on it.
6. After one hour, the oven must be turned off and its door slightly open. Leave the dessert inside for another 60 minutes. Let the cheesecake cool completely, then refrigerate for 8 hours.
7. Prepare the frosting. Place the chocolate broken into pieces in a convenient bowl, add fructose and cream to it. Send the container to a water bath and, stirring occasionally, achieve a homogeneous state of the glaze. Cool the resulting mass slightly.
8. Cover the cheesecake with warm glaze, then refrigerate again for one hour.
9. Remove the finished dessert from the mold and decorate as you wish.

Bon appetit!