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Fluffy nutella cake

Fluffy nutella cake

We put eggs in a bowl together with the sugar and a pinch of salt and mix at maximum speed until they become frothy and light in color and the sugar has melted.

Hopefully we mix the flour with the baking powder and add them to the egg bowl. Mix lightly.

Put the milk together with the butter in a kettle and simmer until the milk heats up and the butter has melted.

Pour the warm milk into the egg mixture and mix all the ingredients well.

Wallpaper a round oven tray with baking paper.

Pour the composition into the pan and then sprinkle the chocolate chips.

Put the tray in the preheated oven at 180 degrees until the cake bakes and the surface turns slightly brown. For safety, do the toothpick test: insert a toothpick into the composition. If the toothpick stays clean, it means that the cake is ready, if the toothpick is left in the composition, it means that you have to leave the cake in the oven for a few more minutes.

When the cake is ready, take it out of the oven and let it cool.

Cut the cake into two equal parts horizontally and grease the layers together with nutella.

Slice the cake to taste and serve.

Good appetite !

Chocolate fondant and nutella cake

The fluffy top is covered with a chocolate and nutella cream, and after it hardens, the top layer turns black. It is definitely a very sweet cake and the chocolate fondant contributes enormously to the special taste of the top.

I used nutella on top of the cream and on top of the chocolate next to the chocolate. It turned out very tasty and delicious. I picked up the chocolate fondant and nutella cake recipe from an older cake magazine, which I modified to my liking.

This chocolate and nutella cake looks very well served on a large plate, and the dark chocolate makes it look like a confectionery cake. You can decorate this cake with grated chocolate, but it will be even sweeter.

For the countertop
150 gr. butter
150 gr. chocolate fondant
3 eggs
25 gr. sugar
75 gr. flour
1 teaspoon baking powder

For the cream
200 cream
150 gr. of dark chocolate
20 gr. butter
2 teaspoons nutella

Unripe apricot cheesecake, a cool dessert (CC Eng Sub) | JamilaCuisine

Cheesecake with apricots without baking, a super dessert easy to prepare and very tasty! Try a cake without baking, with sweet and sour fruits and a wonderful taste!

Apricot cheesecake without baking

More cheesecake recipes:

Baclava cheesecake

Japanese cheesecake

Baked cheesecake

Mini cheesecake with Oreo

Black Forest Cheesecake

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Cheesecake with berries

Chocolate and raspberry cheesecake

Nutella cheesecake without baking

Cheesecake with strawberries without baking

For more video recipes follow us on:

Видео Unripe Apricot Cheesecake, A Cool Dessert (CC Eng Sub) | JamilaCuisine channel JamilaCuisine

How to make a recipe for croissants with chocolate cream or Nutella & # 8211 very tender and tasty?

Fresh dough for stuffed croissants

In the bowl of the mixer I put all the ingredients from the dough: cold diced butter, cream, egg yolks, vanilla, salt and flour. I mixed them with the robot for 1-2 minutes until I got a dough. Being a tender dough, it is important not to process it too much because we do NOT want to develop the gluten network in the flour. This leads to a rubbery dough that becomes hard after baking.

I wrapped the dough in plastic wrap and refrigerated it for 1 hour.

This tender dough for croissants needs rest (relaxation) and cooling. Don't skip this step! It is good to know that you can keep this dough in the refrigerator for 4-5 days and use it when needed. If it stays cold for more than 24 hours, don't forget to take it out of the fridge at least 1 hour before spreading it!

With the remaining 4 egg whites you can make various desserts & # 8211 see more ideas here cake, meringues, etc.

Fluffy chocolate cake without flour

Can a flourless dessert really be delicious? We show you that it is possible! Enjoy this delicious and fluffy cake that does not rest on your thighs.

When you crave a healthy, flavorful and fluffy dessert, this chocolate and flour-free cake will prove to be the perfect combination.

There are several reasons why we like this version without flour: not only does it not make you fat and it is healthier, but it will take you less time. It's very easy to make, perfect for lazy afternoons when you're not willing to waste too much time preparing a delicious dessert. In addition, you will make less mess in the kitchen, which is a great advantage.

Besides the fact that it does not contain white flour, this dessert is very easy to prepare and has only a few common ingredients. It is a delight for everyone's tastes and will always be appreciated by guests who stop by for a good coffee and a delicious cake.

Ingredients for flourless chocolate cake:

200 grams of unsalted butter, cut into cubes

75 grams of cocoa powder, plus a small amount for garnish

220 grams of brown sugar

120 grams of almond flour

Method of preparation:

Preheat the oven to 160 degrees Celsius and grease a round pan with a little butter. Melt the butter and cocoa, mix together over low heat until you get a homogeneous mixture.

Beat the eggs with the sugar separately using an electric mixer until they double in volume. Then add the mixture of chocolate and almond flour, mixing gently with a spatula.

Pour the mixture into the prepared form and leave the cake in the oven for 35-40 minutes.

After removing the cake from the oven, leave it to cool completely in its form, then remove and sprinkle cocoa powder over it.

Fluffy nutella cake - Recipes


The grape fox looks,
He didn't know how to steal them…
The whole thing was simpler
If he craved blackberries.

INGREDIENTS for the countertop

  • 6 eggs
  • 150 g of sugar
  • 120 g flour
  • 1 sachet of baking powder
  • 40 ml oil
  • 30 ml water
  • 200 g mure

cream ingredients

ingredients for garnish

  • 100 g nutella (for a thin layer on top of the cake)
  • 200 ml whipped cream
  • 100 g chocolate

WORK PLAN fluffy blackberry cake

First and foremost we prepare the countertop. Separate the egg whites from the yolks. Rub the yolks with the oil. Beat the egg whites, pouring water, little by little. Towards the end, sprinkle the sugar and mix until the egg white foam remains on the wire.

Add the yolks over the egg whites and incorporate with a silicone spatula.

Sprinkle flour mixed with baking powder. Homogenize with a silicone paddle. I also used this fluffy top for the mascarpone and pineapple cake.

Pour the composition into a wallpaper form with baking paper (30 & # 21525 cm) and add the blackberries. Leave in the oven at 180 degrees for about 25 minutes, until it passes the toothpick test.

Let the countertop cool, then remove it from the baking paper and cut the cooled countertop in half.

Now is the time to prepare the cream. Mix the cream until you get the whipped cream, then add the nutella

and mix with a silicone paddle

Add the cream between the countertop halves.

Then cover the top with a layer of nutella.

For the next layer, mix the remaining whipped cream and cover the cake. Then decorate to your liking with pieces of chocolate.

Quick cake with mascarpone and chocolate is an extremely simple recipe, quick and easy to prepare. It is a delicious cake that conquers you through its taste, texture and aroma.

I chose to prepare this quick cake with chocolate and mascarpone in a pandispan tray, but you can turn the composition into a cake.

I generally use mascarpone cream for cake creams, but used in countertops it brings moisture, fine texture and keeps it fresh for several days.

You can also remember the idea to use this recipe to make a cake top. This is exactly what I am going to do for my mother's birthday next week. I'm not sure what kind of chocolate cream to use, but if you like chocolate mascarpone cream you can read my recipe if you click here.

A quick cake with mascarpone and chocolate you can do it whenever you feel like something sweet. You do not need special reasons.

It is so fluffy that if you squeeze it between your fingers it quickly returns to its original shape.

In order to prepare the quick cake with mascarpone and chocolate you need a few ingredients, and they can be found in any grocery store on the street corner. In addition, you can play with flavors according to your own tastes. I put a little rum essence, but you can use rum or a chocolate liqueur, and instead of dark chocolate cubes you can use milk chocolate.

Other simple cakes prepared in this way can be found in the recipes below. Click on their title and you will be redirected to them.

Now I leave the list of ingredients and how to prepare for quick cake with mascarpone and chocolate both in the video version and explained step by step below.


1 sachet of vanilla bourbon sugar

30 g black cocoa powder

1 teaspoon grated orange peel (organic)

50 g diced chocolate or chopped dark chocolate

Here is how to prepare it in the video version:

I leave below the preparation method explained step by step:

For a start, I sifted flour, cocoa powder and baking powder in a bowl and mixed them.

In another bowl I broke the eggs, without separating the egg whites from the yolks. I added a pinch of salt and mixed until they doubled in volume. I added the vanilla bourbon sugar, then the caster sugar gradually, in three tranches. I mixed until I obtained a light foam, with a creamy consistency.

I put mascarpone cream over the eggs and mixed a little.

I incorporated flour mixed with cocoa and baking powder, then mixed until smooth.

At the end I added grated orange peel, vanilla extract, rum essence and chocolate drops.

I poured the dough in a tray lined with baking paper and baked the cake for about 25 minutes in the preheated oven at 180 ° C.

I let it cool on a grill, powdered it with sugar and cut it.

It is fluffy, very tasty and easy to make.

It is one of the simplest and most delicious homemade cakes, so you have no reason not to try it.

If you liked the recipe, I invite you to follow me on the YouTube channel.

Thank you, dear Carla Claudia, for trying the cake and for the impressions.


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Vegan cake with fluffy and creamy coconut

Juicy and creamy, the vegan cake with coconut is very easy to make, it does not contain milk, eggs and butter.

It is the perfect dessert for those who are in love with the taste of coconut and can be a really special birthday cake.

Ingredients for vegan coconut cake:

Dried ingredients:

-180 gr oatmeal (gluten free, if you prefer), ground into flour

-130 gr of unsweetened coconut, transformed into flour

-150 g of coconut sugar (or 150 g of white sugar)

-2 teaspoons of baking powder

-1 teaspoon baking soda

Liquid ingredient:

-160 ml of apple juice or 160 gr of peeled zucchini

-80 gr maple syrup or agave syrup

-1 tablespoon white vinegar or apple cider vinegar.

For the glaze:

Method of preparation:

Peel the sweet potatoes and cut them into cubes of about 2 cm. Boil in water until soft.

The oat flakes are ground together with the coconut flakes.

Put all the dry ingredients in a bowl.

Preheat the oven to 180 degrees Celsius.

Take 2 cake trays with a side of 18-20 cm and line them with baking paper.

Mix the liquid ingredients well with a blender, then pour over the dry ingredients. Stir until smooth.

The obtained dough is divided equally in the 2 trays and baked for 30-35 minutes. It is ready when the test with the toothpick, it comes out clean from the middle of the dough.

While the countertop is still in the oven, you can prepare the icing. Make it simple, mixing all the ingredients with a blender until you get a creamy mixture.

After the cake has cooled completely, it can be glazed and decorated with coconut flakes. Refrigerate for at least 3 hours before serving.