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Chocolate Hearts Cake

Chocolate Hearts Cake

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Beat eggs with sugar, vanilla sugar and a pinch of salt. Mix flour with starch, cocoa and baking powder. Se cern. Incorporate the flour mixture in the composition of eggs and sugar with a wooden spoon, having circular movements, from bottom to top. Wallpaper a round tray with a removable bottom (26 cm) with butter and flour. Bake for 20-25 minutes at 180 degrees.


Drain the peaches. Put the gelatin to soak for 10 minutes - in cold water. Mix the syrup with the sugar, vanilla sugar and 40 ml of brandy. Heat (but be careful not to boil), remove from the heat, add gelatin. Allow to cool completely. Mix marcarpone, add in the cold syrup, one tablespoon, mixing after each tablespoon. Then add the whipped cream.


Put on the fire water, sugar, vanilla stick cut lengthwise. When the sugar is melted, remove from the heat and add the liqueur. Remove the vanilla bean and allow to cool completely.


Cut the top into two narrower sheets. Assemble according to the images below - in a tray with a detachable bottom. The top is syruped with peach and liqueur syrup. The last layer will be cream.


Grated chocolate with a knife is taken on the knife blade and the edges of the cake are covered, from the base to the top. Then sprinkle the rest on top.

The melted chocolate in a bain-marie is left to cool a little. It outlines hearts of different sizes with the help of the pocket, on a sheet of aluminum foil. Let cool for 15-20 minutes. If you get it wrong.

Let cool overnight (or at least 4-5 hours). It's better the next day.

The best chocolate cake

One of the best chocolate cakes with an exceptional flavor. Their easy-to-prepare cake is super fluffy, and the butter cream has that special touch to make it the perfect complement.

  • Alicia tomero
  • Cuisine: Spanish
  • Recipe type: dessert
  • Calories: 380
  • Gates: 8
  • Preparation time: 30M
  • Cooking time: 35M
  • Total time: 1H 5M


  • 210 g wheat flour
  • 300-400 g sugar
  • 80 g unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon dry baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 250 ml whipped cream
  • 200 ml of coffee
  • 120 ml of sunflower oil
  • 2 teaspoons vanilla extract
  • 500g soft butter (at room temperature)
  • 550g sugar
  • 65 g cocoa powder
  • 2 teaspoons vanilla extract


We prepare the cake: we add the dry ingredients to our glass. We will mix the 210 g of flour, the 300 or 400 g of sugar (the amount is optional), the 80 g of unsweetened cocoa powder, the two teaspoons of baking soda, 1 teaspoon of baking powder and 1 teaspoon of salt. programmer 30 seconds at speed 6.

In this step we add the liquid ingredients: we add the 2 eggs, the 250 ml of cream, the 200 ml of coffee, the 120 ml of sunflower oil and the two teaspoons of vanilla extract. I mixed 20 seconds at speed 4. Preheat the oven to 180 °.

We choose two round molds about 20 cm in diameter. We will spread the molds in oil and sprinkle them with flour, this will allow us to get a much better cake once it is baked. We will pour the mixture distributed between the two forms. To calculate the same proportion we add the same tablespoons of dough between one mold and another. Bake for about 30 to 35 minutes.

For the butter cream we will pour 550 g of sugar into our clean glass. We'll spray it to make it icing. For this we schedule in time 30 seconds at speed 7. We take out the sugar and set it aside. Place the butterflies and beat the 500 g of soft butter over time 10 seconds at speed 3.5.

Then add a third of the sugar and half of the cocoa. We mix it over time 10 seconds at speed 3.5. Add the other third of the sugar, the other half of the cocoa and the two teaspoons of vanilla extract, mix it a little with a spoon and program it again. 10 seconds at speed 3.5.

Finally add the rest of the sugar and mix again for 10 seconds at 3.5 speeds. We put the butter cream in a pastry bag with a wide and curled nozzle and set it aside.

We're assembling the cake. We put a base and top it with a layer of cream. Put another sponge and cover the whole cake with butter cream. Smooth the surface and sides of the cake well. With the pastry bag we finish decorating the cake forming globes. We can add chocolate chips to make it better decorated.


It should not be refrigerated, as the butter cream is taken at room temperature.

Salted Dark Chocolate Tart Recipe | 1-Minute Video

To begin, prepare your cocoa-almond crust as directed below. Then while that & # 8217s baking, chop up a bunch of dark chocolate bars (or you can sub in chocolate chips) and place them in a large bowl. Then bring your coconut milk to a simmer, pour it over the chocolate, wait for half a minute or so, then slowly stir the mixture until the chocolate is completely melted and smooth.

I like to add in a touch of vanilla and salt to my chocolate filling. But feel free to have fun with it and add in whatever you & # 8217d like! Some other fun combos could include (1) a few tablespoons of bourbon, (2) a pinch of cinnamon and cayenne, (3) the zest of an orange, or whatever else you like in your chocolate.

Once the filling is ready to go, pour it into the baked tart crust. Smooth out the top with a spoon. And then & # 8212 voila! & # 8212 that & # 8217s really all there is to it!

Pop the tart in the fridge for a few hours until it is nice and firm.

Then sprinkle the top with lots of flaky sea salt & # 8230

& # 8230and enjoy every last bite.

This recipe contains affiliate links.

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How to make flourless chocolate cake:

  1. Melt the bittersweet or semi-sweet chocolate in a heatproof bowl over a simmering pot of water until smooth. Stir in the butter until completely melted and combined. Set aside.
  2. In a large mixing bowl, whisk together the egg yolks along with the whole eggs and sugar.
  3. Slowly whisk the melted chocolate into the egg yolk mixture until nice and smooth. Set aside
  4. Beat the egg whites until frothy. Gradually add in the sugar and continue beating until soft peaks form. Then gently fold 1/4 of the meringue at a time into the chocolate mixture.
  5. Transfer the batter into a non-greased 8 & # 8243 springform pan lined with parchment paper on the bottom. Bake at 350F for 35-45 minutes.
  6. Let cool completely on a wire rack. As the cake cools it will collapse and cave in. Do not remove from pan until ready to serve.

Chocolate Hearts Cake - Recipes

I also want to make chocolate today because I'm still salivating at it, last night I only dreamed of chocolate. do you know how much we can eat in a day? I mean I can eat it all :)) I know that for sure, but from Dukan's point of view we are allowed.
Thank you very much.

Hi Isabel! I eat 2-3 pieces a day. Powdered milk, if it is 0%, is allowed, and defatted cocoa must not exceed 10%, I use 1% and it is tolerated food 1 teaspoon per day. We can't eat it all, but it comes out quite a lot from the quantities we used, and it definitely satisfies your craving :).


Carob is forbidden in the Dukan diet!

Yes, I grew up eating it all but it's very consistent and I've got a piece. I put it in muffin tins because I didn't have anything else and I got six bigger pieces. one a day. well, my husband also stole one :)) Very good. It really satisfies the craving for chocolate. why eat normal chocolate when I can eat a piece of it, and much healthier. Oana, thanks again !! :))

With great pleasure, may you be well! : *

Hi! where do I find powdered milk 0 percent fat and also cocoa.

Hi Cristina, welcome! Unfortunately I can't answer your question :(, I live in the USA, I don't know where it is in your area. Eventually tell me where you are from and I try to find out where you could find it. I hope you find it and succeed try chocolate because it's super yummmy :)

Congratulations and thanks for the delicious recipes! Like you, I like to cook and make cakes and of course I tried chocolate :) But I also have a big confusion: why do you say that cocoa with 1% fat is a tolerated food, 1 teaspoon a day? Write right on the box: & quotUnlimited & quot, so & # 8230. ? Or are we not talking about the same cocoa? Is it the one in the link below?,13990.html

Hi Elena, thank you very much! I am very glad that you like my recipes, I hope you try as many as possible :). I live in the USA, and our Dukan brand cocoa is 3% fat (, but I don't use Dukan brand cocoa, I use Hershey & # 39s cocoa and has 1%, in the list of tolerated, is past cocoa and says that it should not exceed 10% and that 1 teaspoon per day is tolerated :). I also have a friend in the UK who recently told me that she took the Dukan brand cocoa and that it has 1% fat and it writes unlimited on the box, so since then I don't limit myself to 1 teaspoon). Kisses and I'm waiting for you: *

Thank you, Oana, you reassured me! That I had eaten so far some quantities of & quotUnlimited & quot. :) But it didn't affect my diet at all, neither for me nor for my husband, and when I saw that you do the same. Anyway, this chocolate is insane, even without the chocolate syrup (which I don't have), that's why I put more cocoa. Thank you so much for the recipe! Tomorrow I make goji jam, you see I asked you a question there too :)

Good luck, I'm glad you like it :), see that I also have one with rum and white chocolate recipe :)

Hi. can this chocolate be made from the attack phase? thank you

Oana HELP me. to me it sticks to the casserole, shapes, etc. I put it in the fridge overnight and it still sticks. What would be the problem? The composition must be more fluid or more consistent? Thank you!

The composition must be quite thick like a paste, I always put it in the freezer and after it is hardened, cut it into pieces and keep it in the freezer :)

Hi, I would like to know if you usually use powdered or liquid sweetener. Thank you in advance!!

Hello Tatiana! I use sweetener powder, liquid stevia / drops I use quite rarely and only for dishes that do not require baking :)

Hi Oana! You are wonderful, and your recipes are just as spectacular and tasty! I live in Canada, it would help me a lot if you would give me a hint about konjac flour and pasta. maybe I can find a store similar to the one in the USA.

Thank you very much for your appreciation: *, I'm glad you like my recipes :) You can find konjac flour, pasta and shiritaki rice on, I get many products from them, including these :)

Hi! Finally I found 0.1 milk powder, a bit expensive but for this recipe it is worth it. Thanks a lot for the recipes

With great pleasure, increase the kitchen! :)

Hi, Oana, can you please give me the link on Vitacost with the konjac flour you used in this recipe? It would be a real help! Thanks in advance !

Hi! this

I wouldn't have caught, without your help, that this gluco-something is konjac flour :) I ordered it, I can't wait to receive it, to make chocolate and your Crème-Caramel cake, it leaves my mouth watering! Thank you very much!

With great pleasure, I increase my cooking and I am waiting for you to tell me how you like it)

Another question-request: what sweetener did you use? Is it all from Vitacost? Or IHerb? Can you give me the link, please?

You can find many kinds of sweeteners allowed on vitacost or iherb, I use this one

Thank you very much !! But can I also use it for chocolate? You said in the Mexican Chocolate recipe that it does not harden with Xylitol, because it is an alcoholic baby. Can you give me the link from Stevia that you use for chocolate? Next Saturday is my mother-in-law's birthday (which is also at Dukan's) and I'm not allowed to hit the bar. :)

Stevia or sucralose (Splenda) I take from the store so I don't have a link. But probably if you put konjac flour it will harden because there is no need for a freezer :), when I first made Mexican chocolate I didn't put konjac, that's why I had to put it in the freezer and it didn't harden. Happy birthday to your mother-in-law and maybe you try to make her a torulet, I have a lot of delicious cakes :)

Thanks for the clarifications! Now I understand exactly. I'll make it with konjac flour, as you say. Of course I make him cake, Crème-Caramel, as I said above. She's dead after anything caramel, and so am I. Plus the chocolate, as a gift, let her have something left and after the guests leave :) I will send her your wishes, she will be super happy, because you are like a goddess for her - that's how I convinced her to start Dukan , showing him the goodies on your site. Unfortunately, she can't do it alone due to health problems that forbid her to stand for more than 10 minutes, but she has me as a faithful performer :)
I wish you all the best and I encourage you to invent recipes!

Dear Mihaela, I'm glad I can help :) Send a lot of health to your mother-in-law and I hug you both! Much increase in melted kg and only good, kisses dearly! : *: *

Even if you don’t usually go for gluten-free desserts, this decadent chocolate cake is worth your time! It’s so rich and flavorful you’ll bite into it and think it came from a 5-star restaurant. Don’t you love it when an easy-to-make dish is also the tastiest?

The ingredients are simple:

  • Dark chocolate or chocolate chips (we like using 70% cocoa content)
  • Eggs separated: by beating the eggs separately we obtain a meringue-like crunch on the cake
  • Almond flour: it gives chewiness, structure, and flavor
  • Cocoa Powder: for even more chocolate flavor
  • Oil: use a neutral-flavor oil
  • child
  • Cornstarch: you can also use potato starch, tapioca starch, or arrowroot powder
  • Coffee: a little coffee to enhance the chocolate flavor

Chocolate Garnish Basics

Chocolate garnishes make the perfect addition to any dessert.

Sweet, smooth, and decadent, chocolate makes the ultimate garnish for desserts. Follow our simple techniques for quick-tempering chocolate and for using it as a garnish to turn all your chocolate desserts into eye-catching masterpieces.

Grated chocolate Use semisweet, sweet chocolate, milk chocolate, or a white baking bar. To grate, rub a solid piece of chocolate across the grating section of a handheld grater. Use the fine or large section depending on what size you want the pieces to be.

Chocolate lace shards Pipe melted white baking bar or candy coating onto a baking sheet lined with waxed paper pipe a continuous line that curves and loops over entire surface. When firm, spread tempered chocolate or melted candy coating over top of piped lines 1/8 inch thick. Let stand in a cool, dry place until chocolate is firm, then carefully peel the waxed paper away from the chocolate. Break or cut chocolate into irregular shards. Cover and chill in refrigerator until needed.

Chocolate lace Place tempered chocolate, melted white baking bar, candy coating, or a combination of these in a plastic bag. Cut a small hole in one corner and pipe or drizzle small designs onto a baking sheet lined with waxed paper. Let the garnishes stand in a cool, dry place until firm.

Chocolate leaves For these examples, we used ivy and rose leaves. You & aposll need a clean, small paintbrush and chemical-free nontoxic fresh leaves such as mint, lemon, ivy, rose, or strawberry. For 12 small leaves, use 2 ounces tempered chocolate, white baking bar, or candy coating. Using the paintbrush, brush one or two coats of chocolate on one side of each leaf. (If you want the veins to show, brush the chocolate on the underside of the leaf.) Wipe away any chocolate from unpainted side of the leaf. Place leaves, chocolate side up, on a baking sheet lined with waxed paper let dry. Before using, carefully peel the leaf away from the chocolate, using a toothpick to hold the chocolate.

45+ Easy Valentine's Day Cupcake And Cake Recipes to Whip Up This Year

Trust us, this is what your love really wants.

Valentine's Day may be known for many things (read: fancy dinners, girls' nights out, cuddling up on the couch, and lots of love), but if there's one aspect of it that stands out above the rest, it's all of the sweet treats. From holiday-themed drinks, to boxes of chocolates, to Valentine's Day cakes and cupcakes, there's no shortage of decadent desserts for you, your significant other, your galentines, or your loved ones. Whether you have a couple of hours to whip something up or less than 30 minutes, you're bound to find a Valentine's Day cupcake or cake recipe that suits your needs.

There's a V-Day themed dessert for every palate. Even those with little to no sweet tooth will want a second serving of any one of these decadent treats. Self-proclaimed chocoholic? There are plenty of rich recipes you'll dream of for days to come. Do you prefer fruity cupcakes? You got it. All about the cheesecake? You won't be disappointed. And you don't have to be a professional chef to whip up these Valentine's Day desserts. Most are super simple, and only require a little work and a lot of love. Serve them at the end of a Valentine's Day meal or wrap them up as gifts for your valentine (s). No matter who's eating them, any recipient of these Valentine's Day cake and cupcake will be sweet on your for months to come.

As a teenager, I looked forward to Valentine’s Day, because on that day in Bucharest a romantic atmosphere was installing and in each station I was seeing people with flowers in their hands. Like any developing woman, I was expecting a gift or a flower that would have roved the existing love in my relationship. Years passed, and I stopped expecting this seemingly special day, because I understood that love is not represented by gestures made once a year, but by daily actions.

I definitely like flowers and I am happy when I receive any, but I stopped believing that my special one has the absolute duty to give them to me on Valentine’s Day, just because I am a woman. We see women all over the world who say that they don’t need men, and that they want equal treatment and rights, but when it comes to holidays, they are the ones who believe that men owe them something. I also believe in equality of the sexes, so I think if we expect to get something, we also have to offer and show initiative.

You are not in a relationship? Find the courage to buy your own flowers or anything you want, because no one will love you more than you do.

This year I will publish two recipes for Valentine’s Day, that you can make either for a romantic dinner or for yourself, because love of any kind deserves to be celebrated. The recipe that I propose in this article is very simple and requires only 4 ingredients and a silicone mold. If you like dark chocolate, then I’m sure you’ll love this recipe. You will end up with some delicious chocolate candy, but it will be sugar free and vegan. If you have diabetes, a vegan diet, or you are lactose intolerant, you will still be able to enjoy it.

Chocolate Caramel Cake

This is one of the most delicate, delicious and classy cakes I ever made so far. And I found a perfect occasion for it - the day when me and my beloved husband celebrated our 20th wedding anniversary. Dark, chocolate flavored sponge cake, caramel frosting (based on Swiss meringue buttercream and caramel sauce), all covered in caramel icing - simple but nice flavored, this cake is divine.

Ingredients for Chocolate Caramel Cake

(for a cake of 18 cm diameter and 6.5 cm height)

► Chocolate sponge cake

  • 300 g granulated sugar
  • 60 g dark cocoa
  • 5 g baking soda
  • 150 ml hot water
  • 150 ml vegetable oil
  • 2 tablespoons dark rum
  • 1 tablespoon soluble coffee
  • 150 g cake flour
  • 3 egg yolks
  • 2 whole eggs
  • 50 ml yogurt

► Caramel frosting

  • 75 g brown sugar
  • 100 ml whipping cream
  • 3 egg whites (100 g)
  • 150 g granulated sugar
  • 200 g butter (82% fat), cut into small pieces (about 2 cm)

► Caramel mirror glaze

  • 10 g unflavored powdered gelatin + 50 ml cold water for hydrating
  • 150 g granulated sugar
  • 150 ml water
  • 100 g whipping cream
  • 15 g cornstarch + 50 ml cold water for dissolving

Directions for Chocolate Caramel Cake

► Chocolate sponge cake -the recipe I used for it I found on Ms. Humble - go to her site to see the directions for baking the sponge cake.

► Caramel frosting

From the brown sugar and whipping cream I made a caramel sauce (preferably a day before, so the sauce had time to set completely). Put the sugar into a pan on low heat and cook until melted and caramelized, then turn off the heat and gradually add the cream, while whisking vigorously to homogenize. Let cool at room temperature then put the sauce into the fridge until next day.

Put egg whites and granulated sugar into a heatproof bowl set over a pan with simmering water. Whisk gently but continuously, until the egg whites are warm to the touch and the sugar has dissolved (about 5-7 minutes). Transfer the bowl to the mixer and whip the mixture over medium-high speed until it gets stiff and completely cooled to room temperature. Add gradually the pieces of butter, mixing well after each addition. Scrape down sides of the bowl with a flexible spatula and continue beating until the frosting is nice and smooth. Now add the caramel sauce, one tablespoon at a time, and homogenize.

Note: Butter and caramel sauce must be at the same temperature with the meringue in which we incorporate them.

► Caramel icing

I used the recipe from Albarock - watch their video to see the directions.

Assembling the Chocolate Caramel Cake

I divided the cake batter and baked two 18 cm sponge cakes and after completely cooled I cut each cake into two horizontal slices. I assembled the cake by putting the slices one on top of the other and spreading caramel frosting between them.

I iced the cake with the remaining frosting and put it into the freezer for about 15 minutes before glazing. I decorated with 9 chocolate hearts and I stored the cake into the fridge until served.