Making chocolate waffle cake. Chocolate waffle cake Technology of preparation of the product chocolate waffle cake 352
- 1 package of ready-made thin waffle cakes
- 300 g dark chocolate (I used about 280 g chocolate glaze)
- 150 g butter
- 1/2 tbsp milk
- 200 g vanilla halva
- 1/3 cup sugar - if you like it sweeter, you can add 0.5 cup
- 1-2 tbsp. l. rum or cognac
Cut the butter into small pieces, place in a saucepan and add milk. Cook over low heat until the butter has completely melted.
Meanwhile, grind the chocolate and halva. My halva had peanuts, so I had to remove the peanuts. I chopped the halva into too large pieces and then had to knead it with a spoon. Therefore, grind the halva more carefully.
Add sugar, chocolate and halva to the milk and butter mixture.
Cook our cream for about 5-7 minutes until you get a homogeneous mass.
Remove from heat and add rum. I forgot to add rum, but it was very tasty even without it.
Let our cream cool until room temperature, stirring from time to time so that a crust does not form on the surface.
Coat the waffle cakes with cooled cream. You should not make a layer of cream that is too thick. Also, each layer must be pressed well.
We also grease the top crust with filling and decorate it with nuts or at your discretion.
Place our cake in the refrigerator for 2-3 hours. My cake sat in the refrigerator all night. During this time, the filling froze and became quite dense, but at the same time not very hard.
Everyone probably loves waffle cake. This is probably one of the easiest cakes to prepare and is eaten right away. It can be prepared with a variety of creams. I love it very much, but today I cooked it with chocolate, very tasty and delicate cream. In addition, I coated one layer with yoshta jam, which gave the cake a pleasant sourness. Today supermarkets sell very high quality and tasty round waffles, from which making a cake is as easy as shelling pears. All you need to do is prepare the cream to your taste, spread it on the waffles and wait until the cake is soaked. Now just come to the choice ready-made cakes need to be done as responsibly as possible. Firstly, they must be fresh, and secondly, they must be intact, not cracked, without cracks or chips. And, thirdly, the waffle cakes should not be soft, because we will smear them with cream and they will be perfectly soaked anyway. Such a delicious waffle cake can be a great surprise for many women. for March 8th, which is just around the corner, so, dear men, pay attention to this indecently simple recipe!
For cooking waffle cake with chocolate cream we will need:
- 1 package of wafer cake layers
- 2-3 tbsp. l. jam with sourness
- Chocolate for decoration
For chocolate cream:
- 200 gr. butter
- 8-10 tbsp. condensed milk
- 1-2 tbsp. without a slide of cocoa powder
These are the products we will need to prepare an incredibly delicious waffle cake with chocolate buttercream.
You can find out how to prepare the cream.
If you already have the cream ready, you can start.
Carefully grease each cake with cream so that it fits into all the indentations.
Grease the middle cake with jam.
We coat all the other cakes and the top one too.
Grate chocolate on top.
That's it, everything is so quick and simple.
Let the cake soak and cut into pieces.
Here's a cross-section of a waffle cake.
I decorated each piece of cake with a chocolate drop on top.
We brew some tea or coffee and treat ourselves.
I think no one will refuse a piece of such deliciousness.
BON APPETIT!
Chocolate waffle cake is a lifesaver for busy housewives. It will help with speed of preparation and will brighten up the holidays. Perfect for New Year's table, as the final chord to the festive feast.
We need to take ready-made waffle cakes, they come in different shapes and weights, cocoa powder, butter, sugar, milk and chocolate.
Combine sugar and cocoa, stir well. Pour milk and put on fire. Heat with constant stirring until the sugar dissolves.
Once the sugar has dissolved, remove from heat and add chocolate. Stir until all ingredients are completely combined.
It should be a creamy mass. It needs to be completely cooled to room temperature, stirring occasionally to prevent a film from forming.
Beat butter at room temperature with a whisk. It is better to take high-quality oil for this.
Beat the cream, adding a spoonful of the chocolate mixture, reserving a couple of tablespoons for the top layer. This is very easy to do with a hand whisk, you don't even need a mixer.
It turns out very glossy and beautiful chocolate cream, keeps its shape well.
Grease each waffle layer with cream.
Press well.
Fill the top of the cake chocolate mixture, which we left earlier. Let the cake sit overnight in the refrigerator until it soaks in.
Chocolate waffle cake is ready. Enjoy your tea!
Happy New Year!
A dessert made from ready-made waffle cakes with chocolate-butter cream has an amazing taste, is prepared very quickly and does not leave a single person indifferent. This cake will help you out at any moment, especially if you suddenly have guests. Cooking time is half an hour. And only three hours for soaking. Belongs to the waffle type.
- Ready-made round waffle cakes;
- Chocolate – two bars;
- Oil – one hundred grams;
- Milk – 125 milliliters;
- Sugar – 125 grams;
- Cognac or rum – 30 grams;
- Some nuts.
Cooking process:
- After cutting the butter into pieces, place it in a metal container;
- Add milk to it. Cook over low heat until the mixture is smooth;
- Add chopped chocolate and sugar to the saucepan. Stirring continuously until all ingredients are completely dissolved;
- Remove the cream from the heat, cool and add a little cognac or rum;
- Spread the resulting creamy mixture over all the waffle layers;
- Place the dessert in the refrigerator for 3 hours or overnight.
To get a cake with nutty taste, add some chopped walnuts to the cream. Thanks to ready-made waffle cakes, you will always have a sweet dessert on the table. This treat is especially useful when guests are on the doorstep.
Cut the finished cake into pieces and treat it to your friends and family. Sweets lovers will be very happy with such a tasty and beautiful treat. And they will definitely ask about the recipe for making chocolate cream.
"Chocolate Waffle Cake"
Description:
Cakes in honor of my birthday. "Chocolate-Waffle"
according to the recipe they taste like cakes. Chocolate cakes, I won’t describe the chocolate cream, cook quickly)))
Ingredients.
Biscuit:
100 g sl. oil, room temperature
1/2 tbsp. Sahara
1/2 tsp. vanillin
50 g chocolate
1 egg
1 1/4 tbsp. cake flour
2/3 tsp. soda
1/2 tsp. salt
2/3 tbsp. water
Cream:
2 squirrels
1/4 tsp. cream of tartar
4+2 tbsp. l. Sahara
2 tbsp. l. water
175 g sl. oils
ready-made unsweetened waffle cakes - 3 pcs. (round shape)
Syrup:
2 tbsp. Sahara
2 tbsp. water
1 tbsp. liqueur
Glaze:
200 g chocolate
30 g sl. oil, room temperature
3-4 tbsp. milk
Recipe.
Author's words.
Biscuit.
Grind butter at room temperature with sugar until white, add vanillin, melted and cooled to room temperature, chocolate, and beat everything with a mixer at medium speed.
Add the egg, continuing to beat. Separately sift the flour with soda and salt.
Pour the flour mixture into the butter-egg mixture in 3 additions, alternating with water (also in 3 additions), kneading with a mixer.
Preheat the oven to 170C. Place the resulting homogeneous dough (the consistency of thin sour cream) into the prepared pan, shake lightly to release air bubbles to the surface.
Line an 8" (20cm) square pan with parchment.
Bake for 30-40 minutes, checking for doneness with a matchstick. Cool.
If the sponge cake was baked in a square pan, trim the edges and cut into 8 rectangles, 4x8 cm in size. Cut each horizontally into 2 layers. If on a baking sheet, then stack one on top of the other. Cut out rectangles of the same size from the waffle cake (ready-made cake layers). - for the cake.
Since I was baking the cake, I spread the dough in 2 steps (you can do it in 3), the sponge cake rises well.
Cream:
2 egg whites, 1/4 tsp cream of tartar (citric acid), 4+2 tbsp. l. sugar, 2 tbsp. l. water, 175 g sl. oils
From 4 tbsp. l. sugar and water to cook the syrup. Beat the whites with cream of tartar (citric acid), gradually adding 6 tbsp. sugar. Pour the hot syrup into the egg whites, beating them at low speed. Then, at the highest speed, bring them to a glossy state.
The butter should be soft but cold. Continuing to beat the egg whites, add the butter in small portions. At some stage it will seem that the water has separated from it, but it only seems so and you need to continue whisking, this took about 10 minutes. After this, it became smooth and had the right consistency. Adding 2 tbsp. cocoa powder, it turned out to be chocolate cream.
To speed up the “process” you can use butter + condensed milk cream.
Note: there is not enough cream, you can still make half a portion.
Syrup.
Bring water with sugar to a boil. Add liqueur.
Soak the prepared sponge cakes in the syrup. I didn’t take separate photos, but I’ll add that I added chocolate essence to the syrup. The first layer is a wafer cake - cream - sponge cake - soaked in syrup, again cream, etc., then again cream
I coated the last cake layer (wafer sheet) with chocolate glaze on the inside. And cover the cake.
Glaze:
200 g chocolate, 30 g sl. butter, room temperature, 3-4 tbsp. milk.
Place all ingredients in a bowl and heat in a water bath until the chocolate is completely dissolved. If the consistency is too thick, add a tablespoon of milk.
Pour glaze over cake
For decoration.
Melt White chocolate in a water bath, spread on a stationery file, or “ribbon”, make grooves and put in the freezer for 3-5 minutes, do the same with the figures, only draw on a stencil, on tracing paper or on a file.
