The art of desserts: the best cake recipes

The art of desserts: the best cake recipes
Алексей Сабадырь

This book contains the most exquisite and unique cake recipes that will not leave any sweet lover indifferent. The author offers unique and original desserts for every taste – from classic chocolate and fruit cakes to modern non-standard compositions. This is an inspiring guide for anyone who loves creating magical sweet treats.

The art of desserts: the best cake recipes

Алексей Сабадырь

© Алексей Сабадырь, 2024

ISBN 978-5-0062-2397-4

Created with Ridero smart publishing system

Chocolate cake

Ingredients:

For the test:

200 g dark chocolate
200 g butter
200 g sugar
4 eggs
150 g flour
1 tsp. baking powder
50 g cocoa powder
1 tsp. vanilla extract
a pinch of salt

For cream:

300 g dark chocolate
200 g cream
50 g butter
2 tbsp. l. honey or brown sugar

Decor:

fresh berries or nuts
chocolate chips

Instructions:

Let’s start with the test. Preheat the oven to 180 degrees. Grease a baking dish with butter and sprinkle with flour.

Melt dark chocolate with butter in a double boiler, stirring constantly. Let cool a little.

In a separate bowl, beat eggs with sugar until fluffy. Gradually add vanilla, salt and melted chocolate. Sift flour, cocoa powder and baking powder, add to the dough, gently mixing until smooth.

Pour the batter into the prepared pan and bake in the preheated oven for about 25—30 minutes until done. Test doneness by inserting a wooden skewer into the center of the cake – if it comes out clean, the cake is ready.

While the cake is cooling, let’s start preparing the cream. Melt dark chocolate along with cream in a water bath, add butter and honey. Stir until the cream is smooth and homogeneous.

Cut the cooled cake into two equal parts. Grease one part with cream, cover with the other half of the cake and cover the top and sides with the remaining cream.

Decorate the chocolate cake with fresh berries, nuts or chocolate chips.

Raspberry cheesecake

Ingredients:

For the crust:

200 g shortbread cookies

100 g melted butter

For filling:

500 g Philadelphia cheese

200 g sugar

3 eggs

200 g raspberry puree

1 teaspoon vanilla extract

2 tablespoons starch

For decoration:

Fresh raspberries

Chocolate chips

mint leaves

Preparation:

Preparing the crust

Crush the cookies into crumbs.

Melt the melted butter.

Mix cookie crumbs with melted butter.