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Guguluf with chocolate

Guguluf with chocolate


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We break the chocolate into pieces and melt it in 4 tablespoons of milk. We must be careful not to boil it, because it will become bitter and will no longer be usable.

Beat the yolks lightly with a fork, together with 2 tablespoons of oil, added one at a time.

We beat the egg whites hard, together with a pinch of salt and sugar. They must be beaten very well.

Add the yolks and melted chocolate.

Mix the flour with the baking powder and incorporate it into the egg composition.

Pour the mixture into a baking dish, and sprinkle the cherries on top.

Put the tray in the preheated oven at 180 degrees C, for 30 minutes or until it passes the toothpick test.

After it cools, it can be glazed with chocolate.





Guguluf preparation

The first time we washed the pumpkins, I didn't peel them because they were fresh from the garden. I recommend choosing small pumpkins, no longer than 20 cm long, because they do not have large seeds.
Grate the zucchini finely and drain them in a sieve.
Heat the butter and oil, just until the butter melts, then set aside.
We mix the flour with baking powder and baking soda. We also add cocoa.
In a bowl put eggs, sugar, mix well enough to homogenize. Then add the yogurt, butter and oil, a pinch of salt. Stir again. Flour follows. At the end we incorporate the zucchini. Mix with a spatula so that it mixes well.

Grease the form with a little butter, then pour the mixture. Bake at 180 degrees in the preheated oven until it passes the toothpick test 45-55 minutes. If you use the guguluf shape, the baking time will be longer than if you use 2 cake trays. After baking, let it cool completely on a grill.

In the meantime, we prepare the garnish cream.
Melt the chocolate on a steam bath, mix the cream cheese with the mascarpone, then add the melted chocolate. Mix again until smooth. Let the cream cool until it hardens slightly, then garnish. I decorated it with fresh blueberries and lime peel. Enjoy!


Guguluf preparation

The first time we washed the pumpkins, I didn't peel them because they were fresh from the garden. I recommend choosing small pumpkins, no longer than 20 cm long, because they do not have large seeds.
Grate the zucchini finely and drain them in a sieve.
Heat the butter and oil, just until the butter melts, then set aside.
We mix the flour with baking powder and baking soda. We also add cocoa.
In a bowl put eggs, sugar, mix well enough to blend. Then add the yogurt, butter and oil, a pinch of salt. Stir again. Flour follows. At the end we incorporate the zucchini. Mix with a spatula so that it mixes well.

Grease the form with a little butter, then pour the mixture. Bake at 180 degrees in the preheated oven until it passes the toothpick test 45-55 minutes. If you use the guguluf shape, the baking time will be longer than if you use 2 cake trays. After baking, let it cool completely on a grill.

In the meantime, we prepare the garnish cream.
Melt the chocolate on a steam bath, mix the cream cheese with the mascarpone, then add the melted chocolate. Mix again until smooth. Let the cream cool until it hardens slightly, then garnish. I decorated it with fresh blueberries and lime peel. Enjoy!


Guguluf with pears and chocolate

These fragrant pears from the garden have found their end in this tasty autumn cake. The chocolate gave it an extra charm of course and I'm sure you agree with me. Even my husband, who is not a big fan of simple cakes without cream, said that it was a grade 20 cake :).

For Guguluf with pears and chocolate we need:

  • 4 eggs
  • 150 gr sugar
  • 180 gr flour
  • 1 sachet of chocolate pudding powder (45 gr)
  • 125 ml milk
  • 100 ml oil
  • 1 teaspoon baking powder
  • a pinch of salt
  • 3 ripe pears
  • 1 tablespoon butter + 1 tablespoon flour for a tray
  • Glaze:
  • 50 gr chocolate + 1 tablespoon butter

Method of preparation Guguluf with pears and chocolate

Mix the egg whites with a pinch of salt. Add the sugar and mix for another 2-3 minutes until the sugar melts. Then gradually add the yolks mixed with baking powder, oil and milk mixing after each.
At the end, gradually incorporate the flour mixed with the pudding powder, using a spatula and stirring gently so that no foam is left.

We wash the pears, peel them and cut them into slices.

Pour a third of the composition into a guguluf shape well greased with butter and lined with flour and place slices of pears around. Pour another 1/3 over the pears and place another row of pears, then pour what is left of the composition over the second layer of pears.
Put the tray in the preheated oven at 170 degrees for 45 minutes or until it passes the toothpick test.

Remove from the oven and let it cool a bit, then turn the hood over on a plate.
Place the chocolate together with the butter in a bowl on a steam bath and mix until the chocolate melts.
With a spoon we put the icing over the guguluf, letting it flow on the edges.
Refrigerate until the icing hardens, then slice and serve.


Guguluf with chocolate and coffee

This one recipe of guguluf with chocolate and coffee is perfect for a desert tastes dedicated to the great. If you have more guests and you want to prepare something quick and tasty, we recommend this recipe.

Here are the ingredients needed and how to prepare it.

Number of servings: 4 servings

Preparation time: 30 minutes

Serving number: 60 minutes

Ingredients

  • 4 eggs
  • 2 tablespoons milk
  • 1/2 cup coffee
  • 2 tablespoons sugar
  • 400 g flour
  • 25 g of yeast
  • 175 g butter
  • 150 g candied fruit
  • 1 tablespoon rom
  • 200 g chocolate with coffee
  • 1 teaspoon cinnamon
  • a pinch of salt

Method of preparation

drizzle flour and put in the middle the sugar, a pinch of salt and the yeast soaked in Lactag milk (warm).

Add the coffee, eggs and butter rubbed well.

Knead well, then incorporate the candied fruit, cinnamon and rum.

Put dough in a guguluf shape greased and lined with flour. Bake for 45 minutes. After the overturning has cooled guguluful and dress it in melted chocolate.

Garnish with some candied fruit.

Recipes from the same category


Guguluf with chocolate

ingredients
250 g butter, 2 tablespoons breadcrumbs, 250 g sugar, vanilla sugar, 6 eggs, 500 g flour, baking powder, 75 ml milk, lemon juice, 200 g fineness, 200 g hazelnut cream, sugar decorative elements.

Difficulty: low | Time: 1h 10 min


Guguluf preparation

The first time we washed the pumpkins, I didn't peel them because they were fresh from the garden. I recommend choosing small pumpkins, no longer than 20 cm long, because they do not have large seeds.
Grate the zucchini finely and drain them in a sieve.
Heat the butter and oil, just until the butter melts, then set aside.
We mix the flour with baking powder and baking soda. We also add cocoa.
In a bowl put eggs, sugar, mix well enough to blend. Then add the yogurt, butter and oil, a pinch of salt. Stir again. Flour follows. At the end we incorporate the zucchini. Mix with a spatula so that it mixes well.

Grease the form with a little butter, then pour the mixture. Bake at 180 degrees in the preheated oven until it passes the toothpick test 45-55 minutes. If you use the guguluf shape, the baking time will be longer than if you use 2 cake trays. After baking, let it cool completely on a grill.

In the meantime, we prepare the garnish cream.
Melt the chocolate on a steam bath, mix the cream cheese with the mascarpone, then add the melted chocolate. Mix again until smooth. Let the cream cool until it hardens slightly, then garnish. I decorated it with fresh blueberries and lime peel. Enjoy!


Guguluf with pears and chocolate

These fragrant pears from the garden have found their end in this tasty autumn cake. The chocolate gave it an extra charm of course and I'm sure you agree with me. Even my husband, who is not a big fan of simple cakes without cream, said that it was a grade 20 cake :).

For Guguluf with pears and chocolate we need:

  • 4 eggs
  • 150 gr sugar
  • 180 gr flour
  • 1 sachet of chocolate pudding powder (45 gr)
  • 125 ml milk
  • 100 ml oil
  • 1 teaspoon baking powder
  • a pinch of salt
  • 3 ripe pears
  • 1 tablespoon butter + 1 tablespoon flour for a tray
  • Glaze:
  • 50 gr chocolate + 1 tablespoon butter

Method of preparation Guguluf with pears and chocolate

Mix the egg whites with a pinch of salt. Add the sugar and mix for another 2-3 minutes until the sugar melts. Then gradually add the yolks mixed with baking powder, oil and milk mixing after each.
At the end, gradually incorporate the flour mixed with the pudding powder, using a spatula and stirring gently so that no foam is left.

We wash the pears, peel them and cut them into slices.

Pour a third of the composition into a guguluf shape well greased with butter and lined with flour and place slices of pears around. Pour another 1/3 over the pears and place another row of pears, then pour what is left of the composition over the second layer of pears.
Put the tray in the preheated oven at 170 degrees for 45 minutes or until it passes the toothpick test.

Remove from the oven and let it cool a bit, then turn the hood over on a plate.
Place the chocolate together with the butter in a bowl on a steam bath and mix until the chocolate melts.
With a spoon, put the icing over the guguluf, letting it flow on the edges.
Refrigerate until the icing hardens, then slice and serve.


Check with two types of chocolate (Guguluf Duo Chocolate)

My newest recipes appear, more recently, on Instastories. In the following days, I will also post on the blog the version explained leisurely. This time, however, I come very quickly with the & # 8222long version & # 8221 of this Check with two types of chocolate (Guguluf Duo Chocolate). And that's because I received so much appreciation for him, so many requests to hurry with the appearance on the blog of the recipe, that I could not help but do this for you!

Of course you can prepare this Chec with two types of chocolate (Guguluf Duo Chocolate) at any time of the year, but I admit that I created it with the Winter Holidays in mind. The proof is its simple decor, but nice and in tune with the white season. And to be honest, these snowflakes and a few pink hearts were the only sweet things to decorate around the house.

For those who follow me on Instagram and saw my recipe posted in real time there, you also noticed how easy it is to prepare, how easy it is to get a special dessert and how much a simple and elegant decor matters!

In preparing this Chec with two types of chocolate (Guguluf Duo Chocolate) I used the chocolate received as a gift from Nestle Romania on the occasion of Food Bloggers Confernce a few days ago. After the first break of the conference, when we returned to the hall, we each found on the table an elegant package from Nestle with a very nice recipe, an envelope with special recipes created by our culinary blogger friends and a white and a dark chocolate. I have known these products for a long time, probably like you, so I was very happy to take them home and use them again.

And yesterday the opportunity arose: I was waiting for guests, so I took out my recipe book (yes, I learned to write down my recipes in a nice notebook, which I bought especially for this purpose!), I I quickly wrote the recipe, as I thought of it, and got to work. You can see what came out of me below! And I'm waiting for your opinions, you know!


Guguluf preparation

The first time we washed the pumpkins, I didn't peel them because they were fresh from the garden. I recommend choosing small pumpkins, no longer than 20 cm long, because they do not have large seeds.
Grate the zucchini finely and drain them in a sieve.
Heat the butter and oil, just until the butter melts, then set aside.
We mix the flour with baking powder and baking soda. We also add cocoa.
In a bowl put eggs, sugar, mix well enough to blend. Then add the yogurt, butter and oil, a pinch of salt. Stir again. Flour follows. At the end we incorporate the zucchini. Mix with a spatula so that it mixes well.

Grease the form with a little butter, then pour the mixture. Bake at 180 degrees in the preheated oven until it passes the toothpick test 45-55 minutes. If you use the guguluf form, the baking time will be longer than if you use 2 cake trays. After baking, let it cool completely on a grill.

In the meantime, we prepare the garnish cream.
Melt the chocolate on a steam bath, mix the cream cheese with the mascarpone, then add the melted chocolate. Mix again until smooth. Let the cream cool until it hardens slightly, then garnish. I decorated it with fresh blueberries and lime peel. Enjoy!


Pumpkin and chocolate cake

Pumpkin in the sweet recipe? Yes, it is possible. And they still work very well combined like this. And if the sweetness also has a subtle chocolate flavor, I don't know what else someone could want from a simple and quick dessert to make like this pumpkin cake and chocolate whose recipe I will write to you today. Tomorrow, being the weekend and the great heat once we left, I think you could turn on the oven to try the recipe.

You can definitely find pumpkins in the market, if you haven't already bought them to make either a pumpkin dish or pumpkin meatballs. We all have eggs, sugar and flour in the house at any time. A little yogurt to have a few free minutes and the recipe is ready. I just told you it's easy to do. Then comes the patience to wait for it to ripen, it takes a little longer, about an hour, and then the patience to cool down. Well, it will be harder here because the sight of the cake will make you eager to taste it. At least that's how I suffered :) What will you taste? A sweet cake, good and flavorful, with a slightly moist consistency, and with cocoa in the composition, you will say that you ate a kind of better baked chocolate pudding.

That's it, I said everything I had to say to convince you to make the recipe. It remains to test it tomorrow and come back with a comment and a picture of the result of your work. Let's see how it turned out for you, right? :) Good job, so!


Video: Chec cu ciocolata, nuca si cacao. Guguluf cu ciocolata, nuca si cacao. Chocolate Sponge Cake


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