Traditional recipes

Black woman with chocolate icing

Black woman with chocolate icing

Put the sugar and cocoa in a saucepan, mix well then add the milk, put the pan on the fire and mix until it starts to boil and the sugar has melted. Add the diced butter and mix well. From the cream to stop a few spoons to put on top of the blackberry.


When the cream has cooled, add the yolks one by one, mixing well after each one. Then add the flour mixed with the baking powder, the flavors, and at the end the beaten egg whites. Optionally you can also add ground walnuts. Grease and line a rectangular tray with parchment paper, pour the composition and put it in the preheated oven at 180 degrees C for 30-40 minutes. Try the toothpick for safety. Allow to cool slightly, then pour the icing over it.

Glaze:

In the stopped cream add 1 tablespoon of cocoa, 50 g butter and 20-30 g dark chocolate, let the chocolate melt on the fire and the butter then pour over the blackberry.


Blackberry with chocolate icing - Recipes

Posted by Postolache Violeta on December 04, 2009 in homemade cakes blackberry recipes cake recipes childhood recipes | Comments: 86

And because over time I received comments about the ingredients, the last time I prepared it I weighed both the cup and the kitchen scale, although some of you said that a cup of flour is too little I stick to in my opinion, a cup is enough, the dough should have the consistency of a pandispan, even a little thinner, two cups of flour would be a lot and in the end we will not get in any form a soft and moist blackness but rather a cake dry. I did a google search and I found many identical or similar recipes and they all had 1 cup of flour or 250 grams or 300 grams of flour. I recommend you too post black, fasting black woman with cranberries, blackberry with apricots, black american-brownie or blackberry with peanut butter. (click on the underlined words for recipes)

Blackberry ingredient: (for about 30 pieces)



Put butter, milk, sugar and cocoa in a pan on the fire and let it simmer until the composition is homogeneous. Set aside and allow to cool. We set aside a few spoons that we will use for the glaze.






Pour the composition into the tray lined with baking paper and bake in the preheated oven for 30-40 minutes. It should not be left longer than it should because the blackberry will no longer be soft and moist but will become dry.



After baking, let it cool.


Share if you like:

SIMILAR RECIPES

86 comments:

how long should it be left to cool? thank you!

Andrutza, I left it until it cooled completely, it cuts nicer

I want to try to make the cake. I don't know how it will turn out, but in your picture it looks great

Anonymously, I hope your cake came out, it's very tasty and very easy to make anyway

anonymous, I couldn't tell you exactly, my oven was at its maximum, I think it depends a lot and what kind of oven you have

it's one of the simplest and best cakes.
You give me a bite too. ))

I suffer good, super fluffy and it grows a lot, I put more in the flour and I put the oven at 260 degrees and later I raised the tray in the middle of the oven

I'm glad you liked it, and I have, the black woman in the plan today, only this time I'll add walnuts

F good with walnuts. It comes out much tastier :-)

This comment has been removed by the author.

Thanks for the recipe vecinik, a super black woman came out

hopaaa, did you start cooking next door? Well done, Viorica knew what to choose. I'm glad you came out!

Super recipe! You forgot to pass the baking powder to the ingredients :)

Thanks, I just saw it, I fixed it.

don't you mind how much sugar?

a cup and a half, about 250 gr

I tried it for the first time after this recipe. It looks very good. Now it's in the oven.

I searched for all kinds of recipes on the net but the most convincing is this..I hope it works out a bit..I hope !!

what makes them grow so much?

baking powder, I omitted it from the ingredients (thousands of apologies, I fix it now) appears in the picture with the ingredients and is mentioned in the preparation method.

I also tried the recipe and it turned out great! Instead of margarine I used butter ... and as icing I melted 70 g of butter with 2 tablespoons of cocoa plus sugar and poured on top. It turned out absolutely delicious! Thanks a lot for the recipe.

I am delighted that you have a recipe book, I like that they are simple, tasty recipes and that you present the recipe with pictures

I think it will turn out great

Mine is in the oven now! I think it will turn out very tasty. My roommates are already patrolling the kitchen. :)

How many degrees does the cake bake? and for how long? thank you!

I can't give you such details because I have an ordinary oven, old type, without gradation!

Put it at 150,180 degrees and try it with toothpicks, you can see how it looks if the toothpick is dry and done

on Sunday I will try too

don't you get upset but can't put a little rum essence?

HOW DO YOU CUT IT IN RHOMBUS?

First cut it into long strips, then diagonally and that's how the diamonds are

you don't think you missed any flour from the ingredients. with a cup you get the dough as for pancakes. hmm or do you want to be half people?
good that I realized and I added some more flour, the rest turned out delicious :)

I put exactly as much as I wrote, the recipe is from my mother's recipe book, she always made it for us when we were children. I also explained in other recipes how it is with flour, there are many types, each with a different degree of absorption, probably hence the situation created. The composition of blacks is quite soft anyway, it's a flowing dough, but not really like pancakes which is true :) I'm glad that in the end you solved it and that you liked it! :)

we needed a little more flour! . I put it and it turned out delicious :)

I got a bang, I was sure I would have said I respect the Recipe! 100% more flour! That's it ! Recipes in the gym

You alone are the one who does the "trick"! I always make this recipe and it always came out perfectly, and many others have done it, you certainly didn't do something right :) And if you look above it seems that it came out to others. Moreover, on the facebook page of the blog there is an album with pictures of the dishes tried by readers, there are many black women there, it seems that they did not get a & quotpleasca & quot :)

do the yolks beat forward or not?

You can also add butter to the chocolate when the chocolate melts

It is not clear to me what 1 1/2 sugar means. I suspect that the unit of measurement is the cup.

how long is it left to bake in the oven?

It turned out excellent ... I added half an extra cup of flour. f buonaaaaa.

Does the baking powder not go out ??

I made it according to the same recipe and it came out ssuuuuuuuuuuuuuuuuuper!
But I changed something on Sunday, namely: I put apple cubes in the composition and over the glaze I "quoted" some almond flakes. In addition to taste, it also had an appearance.

A very good recipe with half a cup of extra flour turned out super good cake

Wow I do it tomorrow looks lightning. What light ingredients I found immediately in the house :)).

I tried the recipe tonight and they are very good, they just needed another cup of flour. I realized by the consistency of the composition. I added jam and nuts and it came out very well. in conclusion how much flour it contains :)

I made the cake and it turned out wonderful. I read the comments and put 1/2 extra cup of flour, otherwise I followed the recipe which came out very fluffy and delicious. Thanks Violeta!

seriously? a cup of flour? and you also contradict that it turns out well since most of the people here who made the cake say that they used more flour. I put two cups of flour and it came out perfectly. Please film the recipe and see how you just put a cup of flour and it works well .. so let's see how stupid we are.

Dear anonymous, why do you think I would have wanted to mislead someone, what would I have gained from this? And how can I change the amount when I put so much, a cup? How could I support something else? If you read the comments and look in the readers' album on the facebook page you will see that not everyone added flour, some came out with the given amounts, even if there are people who added half an extra cup. I think I explained somewhere and I think I should go back to the term "flour as it contains" maybe everyone will be happy. The amount of flour depends on several variables, for example different types of flour have different liquid absorption capacities. Then the size of the eggs also matters, some are bigger, some smaller, the egg whites are beaten, it also depends on how well the egg whites were beaten and the list could go on.
I wish you a serene day and the next time you come to visit I will ask you to leave this hostile attitude that does no good to anyone, let's learn to be better, more tolerant with those around us :)


POST BLACKBERRY WITH PLUM JAM, WALNUTS AND CHOCOLATE GLAZING

Today I invite you to test the most fasting black. With ingredients exclusively of vegetable origin, without mixer, ready in 35-40 minutes! As good as it is, it will go straight into your recipe book to keep.

It's fast and economical, so chocolatey and tender, you almost forget it's fasting! So I say don't take my word for it and try it.

The necessary ingredients are simple and handy, you definitely already have them at home:

  • 300 g flour
  • 200 g jam (I used 150 g plum jam and 50 g quince jam)
  • 100 g sugar (or to taste, depending on how sweet the jam is)
  • 100 ml oil
  • 200 ml carbonated mineral water
  • 10 g baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon vanilla extract
  • 1 teaspoon of rum essence
  • 2 tablespoons cocoa
  • a handful of chopped walnuts
  • a pinch of salt.
  • 80 g dark chocolate (fasting)
  • a tablespoon of water
  • 1 tablespoon honey
  • 1 tablespoon oil
  • a few drops of rum essence
  • chopped hazelnuts.

I put all the ingredients in a bowl, in a random order, but I recommend that you first put the oil with the jam and sugar, then add the sifted flour, baking powder and baking soda, and then the rest of the ingredients. (Walnuts are added after mixing the other ingredients). But, if you put them in the order you want, they will still come out, I guarantee you. I made this cake with Prâslea in my arms, growling, so I can honestly tell you that I didn't sift the flour either. But don't be like me!
I mixed the ingredients well (with the spatula, not with the mixer and not much, but only until they are all mixed), then I added the coarsely chopped walnuts and transferred the composition to a heat-resistant tray, lined with baking paper. As an idea, my tray is about 15 & # 21525 cm.
I put it in the preheated oven, at 180 degrees, for 35 minutes. Depending on the oven, the time can vary between 30 and 40 minutes. The cake is ready when it passes the toothpick test.

I took the cake out of the pan and let it cool on a grill. After it cooled well, in a saucepan I put the icing ingredients on low heat and left them on the fire until the chocolate melted. I used chocolate for desserts (52% cocoa) from Lidl. I put the lukewarm icing over the blackberry, then sprinkled with chopped hazelnuts.

If you don't want to glaze the blackberry, you can powder it with sugar or coconut flakes. It will be delicious anyway!

If you are not fasting, you can also try blackberry with cherries.
And if you are on a diet, you can try low carb blackberries, without flour and without sugar.


Turn the oven to 180 degrees. Put the peeled and broken bananas in a blender, together with the coconut milk and sugar and turn them into creamy puree. Then add the oil and mix.

In a bowl, mix the flour with the cocoa, salt, baking powder and baking soda. Mix the solid ingredients with the composition in the blender jar and mix well. The result will be a creamy blackberry banana dough with a more creamy texture.

The dough for the blackberry with bananas is spread in a tray of about 20/30 cm which is baked for 30-35 minutes, at 180 degrees. After baking, leave the blackberry with bananas to cool, portion and glaze with chocolate. For the chocolate icing, melt the broken chocolate in a bain marie, mixed with coconut milk and oil. Allow to cool slightly, then spread over the blackberry pieces.


  1. Turn on the oven, set it to 180 ° C ventilated and put baking paper on an oven tray (we recommend one with dimensions 20 & # 21530 cm or a round one with a diameter of 28 cm).
  2. Put in the bowl 300 g chocolate with a high cocoa content (55-60%) and shreds 8 sec./speed 6 .
  3. Melt the chocolate together with 200 g butter4 min./75°C/speed 2 .
  4. Add 270 g sugar and melts 1 min./75°C/speed 2 .
  5. Then add 4 eggs, ½ teaspoon salt, 50 g liquid cream, 150 g flour and mix 1 min./speed 4 .
  6. Clean the walls of the bowl with a spatula and stir again 30 sec./speed 4 .
  7. Add 170 g nuts and 70 g raisins (optional) and mix 15 sec./speed 4 .
  8. Pour the blackberry with walnuts into the prepared tray, even out and put in the oven for 20 minutes. Do the toothpick test, the baking time may differ depending on the oven, the size of the tray, the material from which it is made.

* Be careful when you start not to harden until you put it on black.

  1. Put in the bowl 55 g chocolatewith a high cocoa content (55-60%) and grind 5 sec./speed 6 .
  2. Add 150 g cream, 25 g cocoa, 60 g milk, 4 tablespoons sugar and heats 4 min./75°C/speed 1 .
  3. Gather from the walls of the bowl with the silicone spatula and mix 30 sec./75°C/speed 3 .
  4. With a knife, make a few holes in the black walnut and pour the icing over it while they are both hot.

Recommendations for serving blackberries with walnuts and chocolate icing

If you use a smaller tray, you will have to keep the blackberry and walnuts in the oven longer to bake completely. Test from time to time with the toothpick.

In the icing you can use rum chocolate for extra flavor or milk chocolate for an even sweeter taste. If you choose a chocolate with a lower concentration of cocoa, reduce the amount of sugar to 230 g.

After pouring the composition of the blackberry in the tray, you can put plum jam in some places. The taste of this jam fits perfectly with the blackberry, and the texture will be perfect. If you choose to add jam, you can reduce the amount of sugar to 150-200 g.

Although it is absolutely perfect and does not need any other improvements, you can decorate the plate in which you serve this dessert with a cup of vanilla ice cream and a mint leaf.

The blackberry with walnut and chocolate icing can be served with a glass of milk next to it or a simple cup of coffee.

Some more information about the blackberry with walnut and icing prepared at Thermomix

Choose medium-sized eggs and do not change their number. One of the secrets to getting this perfect texture is the amount of eggs.

If a greedy hand stole chocolate, you can make the icing without it. The texture will not be as creamy, but the taste will still be extremely good.


  1. Turn on the oven, set it to 180 ° C ventilated and place baking paper on an oven tray (we recommend one with dimensions 20 & # 21530 cm or a round one with a diameter of 28 cm).
  2. Put in the bowl 300 g chocolate with a high cocoa content (55-60%) and shreds 8 sec./speed 6 .
  3. Melt the chocolate together with 200 g butter4 min./75°C/speed 2 .
  4. Add 270 g sugar and melts 1 min./75°C/speed 2 .
  5. Then add 4 eggs, ½ teaspoon salt, 50 g liquid cream, 150 g flour and mix 1 min./speed 4 .
  6. Clean the walls of the bowl with a spatula and stir again 30 sec./speed 4 .
  7. Add 170 g nuts and 70 g raisins (optional) and mix 15 sec./speed 4 .
  8. Pour the blackberry with walnuts into the prepared tray, even out and put in the oven for 20 minutes. Do the toothpick test, the baking time may differ depending on the oven, the size of the tray, the material from which it is made.

* Be careful when you start not to harden until you put it on black.

  1. Put in the bowl 55 g chocolatewith a high cocoa content (55-60%) and grind 5 sec./speed 6 .
  2. Add 150 g cream, 25 g cocoa, 60 g milk, 4 tablespoons sugar and heats 4 min./75°C/speed 1 .
  3. Gather from the walls of the bowl with the silicone spatula and mix 30 sec./75°C/speed 3 .
  4. With a knife, make a few holes in the walnut blackberry and pour the icing over it while they are both hot.

Recommendations for serving blackberries with walnuts and chocolate icing

If you use a smaller tray, you will have to keep the blackberry and walnuts in the oven longer to bake completely. Test from time to time with the toothpick.

In the icing you can use rum chocolate for extra flavor or milk chocolate for an even sweeter taste. If you choose a chocolate with a lower concentration of cocoa, reduce the amount of sugar to 230 g.

After pouring the composition of the blackberry in the tray, you can put plum jam in some places. The taste of this jam fits perfectly with the blackberry, and the texture will be perfect. If you choose to add jam, you can reduce the amount of sugar to 150-200 g.

Although it is absolutely perfect and does not need any other improvements, you can decorate the plate in which you serve this dessert with a cup of vanilla ice cream and a mint leaf.

The blackberry with walnut and chocolate icing can be served with a glass of milk next to it or a simple cup of coffee.

Some additional information about the blackberry with walnut and icing prepared at Thermomix

Choose medium-sized eggs and do not change their number. One of the secrets to getting this perfect texture is the amount of eggs.

If a greedy hand stole chocolate, you can make the icing without it. The texture will not be as creamy, but the taste will still be extremely good.


  1. Turn on the oven, set it to 180 ° C ventilated and put baking paper on an oven tray (we recommend one with dimensions 20 & # 21530 cm or a round one with a diameter of 28 cm).
  2. Put in the bowl 300 g chocolate with a high cocoa content (55-60%) and shreds 8 sec./speed 6 .
  3. Melt the chocolate together with 200 g butter4 min./75°C/speed 2 .
  4. Add 270 g sugar and melts 1 min./75°C/speed 2 .
  5. Then add 4 eggs, ½ teaspoon salt, 50 g liquid cream, 150 g flour and mix 1 min./speed 4 .
  6. Clean the walls of the bowl with a spatula and stir again 30 sec./speed 4 .
  7. Add 170 g nuts and 70 g raisins (optional) and mix 15 sec./speed 4 .
  8. Pour the blackberry with walnuts into the prepared tray, even out and put in the oven for 20 minutes. Do the toothpick test, the baking time may differ depending on the oven, the size of the tray, the material from which it is made.

* Be careful when you start not to harden until you put it on black.

  1. Put in the bowl 55 g chocolatewith a high cocoa content (55-60%) and grind 5 sec./speed 6 .
  2. Add 150 g cream, 25 g cocoa, 60 g milk, 4 tablespoons sugar and heats 4 min./75°C/speed 1 .
  3. Gather from the walls of the bowl with the silicone spatula and mix 30 sec./75°C/speed 3 .
  4. With a knife, make a few holes in the walnut blackberry and pour the icing over it while they are both hot.

Recommendations for serving blackberries with walnuts and chocolate icing

If you use a smaller tray, you will have to keep the blackberry and walnuts in the oven longer to bake completely. Test from time to time with the toothpick.

In the icing you can use rum chocolate for extra flavor or milk chocolate for an even sweeter taste. If you choose a chocolate with a lower concentration of cocoa, reduce the amount of sugar to 230 g.

After pouring the composition of the blackberry in the tray, you can put plum jam in some places. The taste of this jam fits perfectly with the blackberry, and the texture will be perfect. If you choose to add jam, you can reduce the amount of sugar to 150-200 g.

Although it is absolutely perfect and does not need any other improvements, you can decorate the plate in which you serve this dessert with a cup of vanilla ice cream and a mint leaf.

The blackberry with walnut and chocolate icing can be served with a glass of milk next to it or a simple cup of coffee.

Some additional information about the blackberry with walnut and icing prepared at Thermomix

Choose medium-sized eggs and do not change their number. One of the secrets to getting this perfect texture is the amount of eggs.

If a greedy hand stole chocolate, you can make the icing without it. The texture will not be as creamy, but the taste will still be extremely good.


Lamingtons (chocolate icing cake and walnut

Discover (and save!) Your own Pins on Pinterest. Tasty and grade 10 look, cocoa icing is ideal for homemade cakes. The amandine cake recipe is absolutely incredible. Fluffy cocoa top, flavored syrup, fine cocoa cream and delicious chocolate icing. Today I propose you a recipe for a delicious cake with cocoa top and walnut top, cream.

An economical dessert, but also delicious at the same time. You have the freedom to pay in installments, you benefit from the promotions of the day, the openness. Jerbo - Greta Garbo - Zserbo - Gerbeaud cake. BLACK CAKE WITH BLACK BEAD GLAZE is a cake with a crispy crust, soft and moist core and unmistakable chocolate flavor.

For any cake, the first criterion of appreciation is the appearance, and as the first impression matters, I propose a chocolate icing, not too thin. Homemade cake with chocolate icing. Vegan cake with strawberry jam and chocolate icing. Ingredients for cake with chocolate icing: ○ 2 glasses of yogurt. Fasting cake with jam and cocoa icing. Fast and economical cake WITHOUT butter, milk. You can find on this culinary blog cake recipes, homemade cake recipes and other delicious sweets and desserts, explained in detail in the pictures.

Auchan, exceptional quality at a great price.


Ingredients blackberry with peanut butter

125 g butter
50 g cocoa
150 g sugar
2 eggs
1 stick vanilla Kotanyi
65 g flour
1/4 teaspoon salt
Cream
150 g peanut butter
4 tablespoons butter at room temperature
4 tablespoons powdered sugar (or to taste)
Glaze
100 g chocolate
1 teaspoon butter


I put 100 g of chocolate in the freezer for a few minutes, until it hardens very well, then I put it in the bowl of the robot and I mixed the powder. The rest of the chocolate is coarsely chopped with a knife.

The soft butter, left at room temperature, mixes with the sugar and vanilla essence, until it becomes frothy and the sugar melts.

Separate the egg whites from the yolks. Add the yolks, one by one, over the butter cream and mix well after each one. In the cream obtained, add flour mixed with cocoa, chocolate powder and baking powder. Now it's time to add the milk.

The egg whites are mixed with a pinch of salt until they become a hard foam. Incorporate into the mixture in 2-3 tranches, mixing gently with a spatula, with movements from bottom to top. At the last tranche add the chopped chocolate.

In a tray (20/30 cm) lined with baking paper, put the composition in an even layer and put in the oven over medium heat (160 degrees electric oven with ventilation) for about 30 minutes. The top will be soft but firm at touch and pass the toothpick test.

Remove to a grill and leave to cool with the baking paper. After it cools, portion it.

For the icing, melt the chocolate on a steam bath, then add milk little by little, until it reaches the desired consistency. Pour with a spoon over each piece of cake.

RECIPE IN PICTURES

You can see more Negresa recipes HERE

For more recommendations, I am waiting for you on the Facebook page (HERE)


I put 100 g of chocolate in the freezer for a few minutes, until it hardens very well, then I put it in the bowl of the robot and I mixed the powder. The rest of the chocolate is coarsely chopped with a knife.

The soft butter, left at room temperature, mixes with the sugar and vanilla essence, until it becomes frothy and the sugar melts.

Separate the egg whites from the yolks. Add the yolks, one by one, over the butter cream and mix well after each one. In the cream obtained, add flour mixed with cocoa, chocolate powder and baking powder. Now it's time to add the milk.

The egg whites are mixed with a pinch of salt until they become a hard foam. Incorporate into the mixture in 2-3 tranches, mixing gently with a spatula, with movements from bottom to top. At the last tranche add the chopped chocolate.

In a tray (20/30 cm) lined with baking paper, put the composition in an even layer and put in the oven over medium heat (160 degrees electric oven with ventilation) for about 30 minutes. The top will be soft but firm at touch and pass the toothpick test.

Remove to a grill and leave to cool with the baking paper. After it cools, portion it.

For the icing, melt the chocolate on a steam bath, then add milk little by little, until it reaches the desired consistency. Pour with a spoon over each piece of cake.

RECIPE IN PICTURES

You can see more Negresa recipes HERE

For more recommendations, I am waiting for you on the Facebook page (HERE)


Video: Chocolate Girl (December 2021).