How to pour chocolate over a cake so it drips. Chocolate dipped cakes: recipes with photos and videos

Today, housewives are increasingly trying to prepare all kinds of sweets at home in order to get a tasty and safe treat. But the finished cake needs an original and interesting design, for this reason today we will tell you how to make chocolate streaks on the cake using icing. There are a large number of recipes that create exactly the consistency of glaze that will beautifully harden on the cake in the form of smudges; below we will describe several simple recipes, and also tell you how to properly decorate the cake with the compositions.

Chocolate frosting recipe with sour cream

This coating will stick perfectly to any dessert. Drops of the sweet chocolate composition will decorate the sides of the finished cake in the form of smudges if you apply the dessert correctly and also quickly cool the finished decoration. If you need to decorate the dessert additionally, then prunes, walnuts or even homemade truffles will go perfectly with chocolate filling. It is very important to choose the right chocolate; it should not have any additives, and the cocoa percentage in it should be at least 70%.

Ingredients:

• bitter dark chocolate - 165 grams;
• low-fat sour cream - 245 grams;
• granulated sugar - 110 grams.

Preparation:

1. To learn how to make chocolate streaks on a cake from the video, you must strictly follow the rules for preparing this glaze. To begin, add sugar to the sour cream and lightly beat with a fork to dissolve the crystals. Next, the composition is sent to the fire and boiled until the granulated sugar is completely dissolved.
2. The mixture is removed from the heat and then stirred until the sour cream becomes thick again. Meanwhile, add crushed chocolate to the still hot mixture. Everything is mixed again and you get a very nice thick glaze. It is used to cover the surface of the cake so that beautiful streaks of the chocolate mixture remain along the edges. After this, the top of the dessert is decorated with berries, fruits, meringues or nuts. The cake is sent to the refrigerator.

Chocolate milk decoration

If you need to decorate the finished dessert with a soft glaze that has a delicate brown tint, you should use these recipes. The result is a fairly thick mixture, with which it is easy to properly prepare the dessert. If it is very necessary to obtain a more saturated shade, then a little cocoa is added to these ingredients; it will be added to the mass along with granulated sugar. So, if the hostess is faced with the question of how to make chocolate streaks on a cake using a video recipe, you should use this glaze.

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Ingredients:

• milk 3.2% - 55 ml;
• milk chocolate - 105 grams;
• granulated sugar - 65 grams.

Preparation:

1. As we can see, not much granulated sugar is used in this recipe; the thing is that the milk chocolate bar already contains a certain amount of sugar. If you add more sweetener, the mixture will become too sweet.
2. To begin with, melt pieces of milk chocolate in a steam bath, pour milk into it, and then transfer the saucepan to regular heat. The milk mixture is brought to a boil, it is necessary to boil the mass to the desired thickness, after adding granulated sugar. The finished composition is slightly cooled and then used to create an unusual design in the form of drops flowing down the sides of the dessert.

White chocolate decoration

It will be very simple to prepare such a glaze; it does not take much time, but it has certain advantages over dark chocolate mass. For example, dessert decoration will be done not in the traditional chocolate shade, but in a more interesting white color. In addition, you can add a little dye to the finished mass to make the color more interesting. Then the glaze can turn out purple, blue, red or other desired shade. Apply the composition immediately after preparation; the mass must be warm when it is applied to the cake, otherwise smudges will not form.

Ingredients:

• powdered sugar - 175 grams;
• milk 3.2% - 45 ml;
• white chocolate - 210 grams.

Preparation:

1. For housewives who want to know how to make chocolate streaks on a cake, this recipe is offered. To prepare the mass, you need to take two hundred grams of white chocolate; it should not contain additives; it is also better not to use an airy product.
2. The chocolate pieces are placed in a bowl and then placed in a steam bath or in the microwave. The pieces should form a liquid white mass. Meanwhile, powdered sugar is taken, cow's milk is added to it, the composition is mixed well and added to the melted chocolate base.
3. The glaze is mixed until it reaches a uniform consistency. The result is a fairly thick mass with which to cover the dessert; the glaze is allowed to drip slightly on the sides to get beautiful drops of white chocolate. As an additional decoration, you should use bright berries or inscriptions.

Chocolate cream glaze

The structure of the finished composition is very similar to ganache, for this reason this mass is considered the best for creating smudges on the sides of the cake. It’s worth saying right away that to prepare the composition, only the freshest cream is used, and its fat content must be at least 33%.

Ingredients:

• high-quality butter - 40 grams;
• cream with fat content from 33% - 3 tablespoons;
• white chocolate - 110 grams.

Preparation:

1. First, take white chocolate and break it into small pieces. If there is no white chocolate at home, then it is replaced with milk or bitter chocolate, but the color of the glaze will then be dark. The pieces are melted using a steam bath.
2. Add butter to this mixture and wait until it dissolves. The last step is to add three tablespoons of heavy cream to the mixture and mix everything. The finished mass is cooled slightly and then applied to the cake using a pastry bag.

Above we described the simplest and most delicious glaze options, which can be used to create an unusual dessert design with smudges.

How to cover and glaze a cake...

We made a cake. How to cover it, glaze it? Ganache is delicious, it's beautiful and it's convenient.

Here are a few recipes: Ganache cream 1 cup (the thickest) 50g butter cl = 4tbsp 200g chocolate Warm, glowing ganache is good as icing, poured over cakes and cupcakes. You can also refrigerate the ganache and, in this case, use it as a spread. (cream). To do this, beat the cooled mixture of cream, butter and choco with a mixer (it becomes lighter and thicker)... just before applying it to the top and sides.

How to prepare: Chop the choco, boil the micro (heaviest) cream (there will be no problems with whipping), and add the butter in pieces, which gradually melts. Mix well and cool. Remove from the refrigerator and beat until fluffy. The ganache gradually thickens and turns into cream. It takes quite a long time to whip up, not right away! If you don’t need that much...you can halve the recipe...reduce it.

1. Ganache - 360 g chocolate (dark) - 360 g cream - 1 tbsp. butter Put everything in a bowl and put it in a water bath. Gently stir until completely dissolved (do not beat!)

2. Dark chocolate ganache - 300 ml heavy cream - 450 g chocolate - 90 g butter Place the ingredients in a bowl over a water bath and stir until completely dissolved (do not beat!)

3. White chocolate ganache - 150 g cream - 200 g white chocolate - 2 tsp. instant coffee Heat the cream (do not boil). Put coffee in cream. Add chocolate to this mixture and stir well. When it cools down a little, beat with a mixer. This ganache can be glazed and the cakes can be coated with whipped ganache.

Lemon glaze

200 grams of powdered sugar, 2 tbsp. lemon juice, 2 tbsp. hot water Powdered sugar is ground and sifted through a sieve into a bowl, lemon juice and hot water are added and rubbed with a wooden spoon until the glaze turns into a homogeneous shiny mass.

Glaze: 250 cream 125 sugar 2 tbsp cocoa - mix everything, put on fire and simmer for 15 minutes, pour over the whole cake - very tasty!

Boil the icing in a water bath 150 grams of chocolate 50 ml of milk - pour over the cake, decorate as desired!

Glaze: 100g chocolate, 25ml milk, melt in a water bath

Glaze Silk 4 tbsp sugar 2 tbsp. spoons of cocoa 4 tbsp. spoons of milk 50g butter Mix all glaze ingredients, put on low heat and cook until the mass thickens. Add 50g butter glaze 5-6 tbsp sifted powdered sugar 3-4 tbsp cocoa cream mix powder and cocoa well and add cream a little at a time To make a beautiful glaze, coat the top cake layer. Simply easy and very tasty

Chocolate glaze: 4 tbsp. milk 4 tbsp. sugar chocolate bar (any, white or dark) 75 ml. cream 50 g butter Preparing chocolate glaze: cook milk and sugar until it becomes slightly thicker than water, add chocolate, butter and cream. We wait a little longer for it to melt, literally half a minute or a minute, and turn it off. If you need to water the cake, cool it a little, otherwise the cream will flow. Fill with glaze and sprinkle and decorate with whatever you want

Glaze. Beat 2 egg whites with 1 tbsp. powdered sugar and 2-3 drops of lemon juice. Dip the finished gingerbread cookies in this glaze. I make chocolate glaze (or maybe sauce) like this: 100 g of dark chocolate, a little cream and 30 g of butter. Melt everything over low heat, let it cool a little and pour over the pie

Glaze: heat the sour cream and add broken chocolate. Stir until the chocolate is completely melted. Grease the cake and place in the refrigerator.

Glaze: 1 cup powdered sugar, 2 tbsp. l. lemon juice. Bring powdered sugar to a boil with 50 ml of water, add lemon juice and cover the diamonds with it, decorate with sprinkles.

Protein glaze. Beat 5 egg whites until stiff, add 1-1.5 cups of sugar.

Chocolate icing: 100 g plums. butter chocolate bar (at least 70% cocoa) 450 g sugar. powder 1/2 tsp vanilla (forgot about it) 5-6 liters of hot concentrated milk (I took regular milk). 450 g sugar a lot of powder! I first poured a little milk by eye, then crumbled the chocolate into pieces and put the butter, whisked it all slowly, then began to add powdered sugar a little at a time. I had 310g of it.

this protein cream

It is not used as a layer, but for covering cakes.

It is essentially royal icing that does not harden but remains soft. Soft royal icing (from Nigella Lawson) 2 large egg whites 500g caster sugar 1 tsp lemon juice 1 tsp glycerin Beat the egg whites and slowly add 100g of powder, then gradually add the rest of the powder, lemon juice and glycerin. Continue beating until desired consistency is achieved. This amount is enough to cover 24 (cupcakes)

Buttercream glaze 1 cup sugar 1 cup 30% cream 1 teaspoon butter vanilla sugar Place the cream and sugar in a small saucepan and cook, stirring, for 10-15 minutes until the mixture thickens. Add softened butter, season with vanilla sugar, grind until smooth and use immediately.

ROYAL ICING Or icing

This glaze produces a hard, brittle, glossy surface. The recipe is designed for a single serving of icing, which should be enough for one shaped Christmas cake. It is necessary to prepare in advance and sift well about 250-300 grams of fine powdered sugar. 1. Carefully separate the white of a fresh large egg into a clean, wiped container, preferably glass.

I remind you that you should carefully perform this action and not allow the yolk to get into the white. Even a very small amount of yolk will greatly reduce the astringency of the egg white. If you find “albumin”, then it is enough to take only 3-5 grams of it in powder. 2. First mix the protein, then speed up the movement of your hand and beat it, but not very much. The easiest way to do this is with a special wire whisk. Many housewives skillfully perform this operation using a fork. 3. Gradually add sifted powdered sugar, about 1 tablespoon at a time.

You can interrupt the beating, add a spoonful of powder, then start beating and mixing again until it is completely dissolved, but this must be done with a wooden spoon.

4. And this must be done until the prepared powder is completely used up. Using an electric multi-speed mixer can greatly help with this. The result should be a homogeneous, white, shiny mass.

5. In the middle of the kneading, you need to add a couple of drops of citric acid, and also add one teaspoon of refined vegetable oil to give a better shine to the glaze.

6. At the end of the batch, you need to adjust the consistency of the glaze by adding a little water or powdered sugar, depending on how you are going to use the glaze (it should be harder to cover surfaces, especially corners, and more flexible in order to write or draw patterns with it through the cornet).

7. After preparing the glaze, it must be stored until use. Wrap the jar of icing in a damp cloth and place in an airtight container. You can find various plastic containers with airtight lids on sale. A damp cloth will create strong absolute humidity inside the container, which will prevent the glaze from drying out. If there is no container, you can tightly wrap the container directly on top of the damp cloth with cling film. In the refrigerator at +5 degrees, the glaze in this package can be stored for up to 5-7 days.

8. Before use, the glaze should be thoroughly stirred and checked for plasticity. You may have to adjust the consistency in accordance with point 6.

Modern confectionery products are a real work of art. Baked goods are distinguished not only by their exquisite taste, but also by a whole range of aesthetic qualities. A cake with drips is an ideal option for chocolate and white cakes. The glaze looks very elegant and laconic, and the main thing is that it can be prepared at home.

Drizzle the cake with chocolate: how to do it correctly?

Chocolate drips will decorate any cake, regardless of its type. The only thing worth considering is that for filling a chocolate cake, it is better to take white chocolate, and for white cakes, black is ideal.

To create smudges, you should choose high-quality chocolate. Of course, you can replace the delicacy with confectionery crumbs, but we hasten to disappoint you - with it you will not achieve the desired consistency and the exquisite taste that, for example, has.

So, take the cake out of the oven and set it aside. It's time to melt the chocolate bar, which at the end of cooking will serve as glaze for sweet pastries. Prepare:

• stewpan;
• a couple of glasses of water;
• a couple of chocolate bars;
• 50 ml cream.

Break the chocolate into small pieces and place them in a saucepan. We put the dishes in a water bath and melt it, and add the cream here. By the way, the procedure can also be performed in a microwave oven. The only thing is that the delicacy will lose its nutritional qualities.

Let the baked goods and chocolate mixture cool. Place the pastry on a wire rack and generously pour chocolate glaze over it. You must control the height of the drips yourself; for this you do not have to use all the chocolate glaze. If you want to further decorate the delicacy, then apply decorative edible decorations to the glaze that has not yet thickened. These could be sugar bows, chocolate pieces or fresh fruit. Chocolate drips are ready!

How to beautifully pour white chocolate over a cake?

A cake with drips is exactly the type of confectionery product that can be safely displayed on a birthday cake. makes an excellent coating for biscuits with cocoa added. You can create some contrast. Moreover, it will be not only visual, but also tasteful.

Expert opinion

Anastasia Titova

Confectioner

Tip: Be sure to soak the sponge cakes with the soaking mixture. Pay attention to confectionery impregnations made from rum, liqueur, orange, mango and strawberry syrup.

To prepare the glaze, prepare:

• a bar of white chocolate;
• a teaspoon of gelatin;
• 30 ml cream;
• 20 ml condensed milk.

Melt the chocolates in a water bath, add cream and condensed milk. We set the mass aside. Melt the gelatin according to the instructions, and after it swells, add it to the mass.

Place our cake on a wire rack and generously pour white icing over it. Please note that in order to obtain the so-called drip effect, the confectionery product should be immediately placed in the refrigerator. Be responsible when purchasing ingredients. When preparing the white glaze, use heavy condensed milk and cream. This frosting for drips on the cake will look very appetizing!

How to make a cake drizzled with chocolate and decorated with berries?

The recipe for a cake with chocolate overflows and fruits will take its rightful place in your recipe book. Before decorating the confectionery product, it must be prepared. To prepare the biscuit, prepare the following products:

• a glass of flour and sugar;
• 5 eggs;
• salt and vanilla extract;
• a couple of tablespoons of melted butter.

In a separate bowl, beat the yolks with sugar and the whites with a pinch of salt. Add a glass of flour, butter, vanilla extract and baking powder to the yolk mass. Mix the biscuit and carefully fold in the fluffy whites. Bake the biscuit at 180 degrees Celsius for about 30-40 minutes.

When the biscuit is cooked and cooled, cut it into a couple of even pieces. You can use orange jam as an impregnation. To do this, mix a couple of spoons of jam with the same amount of water, knead the mass and generously pour a spoon over the biscuit. Set the sponge cake aside and get to work preparing the cream.

To prepare the cream, take 250 grams of mascarpone, and 100 grams of butter and powdered sugar. Beat the mixture in a blender and apply to biscuit cakes. Let's put them together. Use the remaining cream to level the cake using a pastry spatula and begin preparing the chocolate glaze.

To prepare the glaze, you should take:

• a bar of dark chocolate;
• 30 grams of butter.

Heat the chocolate in a water bath and add oil here. Let the mixture cool and generously drizzle the glaze over the top of the biscuit. Before the mixture hardens, place the berries on the cake. A berry mix of currants, strawberries, blackberries and raspberries is perfect. You can apply the berries in any order, but remember that before decorating the confectionery with berries, they should be washed. Now you know how to cover a cake with chocolate icing and berries. Bon appetit!

How to beautifully pour chocolate over a cake to create drips?

The cake is already ready, but its appearance leaves much to be desired? Why not create smudges on the confectionery product. To make the frosting, you only need two ingredients: cream and a bar of your favorite dark chocolate. Melt the ingredients in a water bath, and when the consistency becomes homogeneous, remove the dishes and let the glaze cool slightly.

If you are new to the confectionery business, then it will be useful for you to know that you can practice creating beautiful smudges on a Czech cake. To do this, take a cup, turn it upside down, use a teaspoon to scoop up the glaze and create a streak of drip. Happened? Now, everything is the same, try to create it using ready-made homemade cakes.

Place the cake on the wire rack. Generously pour the glaze over the confectionery product, but remember that you should leave 30% of the mixture to create “perfect” smudges. Using a teaspoon, pour the glaze in a circle. Place the baked goods in the refrigerator. This will allow the drips to literally instantly set on the cake.

Cake "Lady's whim" - cooking secrets

Almost all representatives of the fairer sex have a sweet tooth. “Lady's whim” will amaze lovers of sweet pastries with its most delicate taste and spicy aroma, and to prepare the confectionery you will need:

• a couple of glasses of sugar;
• 3 cups flour;
• 3 tablespoons honey;
• butter packaging;
• baking soda and vanilla extract.

Beat eggs into a bowl, add sugar, honey, vanilla, soda and butter. Whisk the mixture thoroughly until the lumps are completely dissolved. Place the mixture on the fire and cook for about three minutes, stirring constantly. Add flour. Remove from heat and knead the dough.

Roll out the sausages, create shortcakes from them and bake each one individually until golden brown. While the cakes are baking, prepare the most delicate cream. To prepare the cream, prepare the following ingredients:

• a glass of sugar;
• a tablespoon of flour;
• a couple of chicken eggs;
• packaging of butter;
• half a glass of milk.

Bring the milk to a boil and remove from heat. Grind sugar, flour and eggs until smooth. Add the milk and put the cream on the fire. Cook until you get a creamy consistency. Remove from heat and add oil. The cream is ready.

Coat each cake with cream. You can use chocolate cake drizzles to decorate baked goods. Options for preparing the glaze are presented above. Bon appetit!

Cake "Zuccotto" dipped in chocolate

The chocolate cake, amazing filling and original appearance of the confectionery product, which is called “Zukkoto”, will conquer the most demanding gourmet. To prepare the dough we will need:

• a couple of eggs;
• one hundred grams of sugar and butter;
• 100 grams of sifted flour;
• 3 tablespoons cocoa;
• a couple of teaspoons of baking powder.

Pour absolutely all the dry ingredients into a bowl, except sugar, stir with a spoon and add slightly melted butter. Beat eggs with sugar and add to the dough. The consistency of the dough should resemble thick sour cream.

Grease a baking sheet with butter, pour out the dough and bake at 180 degrees Celsius for 20 minutes. Cool the finished cake and use a bowl to cut circles out of it. Cover the same bowl with cling film and place one of the chocolate shortcakes on the bottom. Set the bowl with the cake aside and begin preparing the delicate cream.

Half a cup of chopped nuts, mixed with crushed dark chocolate. Whip the heavy cream with the powdered sugar and add the prepared dry ingredients. Stir with a whisk, add an additional 200 grams of chopped pitted cherries. The cream is ready.

Place the cream in a bowl with the cake layer, cover the cake with another sponge cake and put it in the refrigerator for at least one hour. Prepare a glaze based on dark chocolate and cream, take out the baked goods, and generously pour the mixture over it. It is best to pour chocolate over the cake using the traditional method. Decorate the top of the pastries with fresh cherries. Bon appetit!

One-two-three chocolate cake recipe

Guests are on the doorstep and you don’t know what to treat them with? Then this recipe is made for you. To prepare the biscuit, you should stock up on the following ingredients:

• a glass of wheat flour;
• a teaspoon of soda;
• 50 grams of cocoa;
• a couple of eggs;
• 100 grams of softened butter;
• 3 tablespoons of vegetable oil;
• a glass of milk;
• vinegar;
• vanilla extract.

Mix cocoa, flour and soda. We also add milk, butter, a teaspoon of vinegar, vanilla extract and chicken eggs. Intensively beat our dough using a mixer. There should be no lumps or other inclusions, so the procedure may take about 10 minutes.

Grease our mold with butter or vegetable oil, pour out the dough and bake it at 180 degrees for about 30 minutes. You can check readiness with a toothpick. Don't rush to take the dough out of the oven. After baking, let it sit for another 10 minutes.

While the cake is cooling, prepare the glaze. Melt a couple of chocolates in a water bath, add 100 grams of butter and cream. If the mass turns out to be rare, you can introduce swollen gelatin into it.

Generously pour glaze over the freshly baked cake, decorate it with fresh raspberries or any other berries, and put it in the refrigerator. The delicacy goes well with hot, cold and alcoholic drinks.

Modern sweet tooths love with their eyes, and there is nothing shameful in that. Now you know how to frost a cake and what ingredients you need. We buy high-quality chocolate and enjoy the cooking process!

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Among confectioners, a popular decoration for confectionery products is chocolate icing for a cake. Some housewives may think that creating such a culinary masterpiece at home is far from easy. Although this is not at all true. Making chocolate frosting for a cake is not difficult, and the ingredients for it can be found in the cabinets of any kitchen.

Regular recipes

The advantage of chocolate glaze is that you can use different products to prepare it: any types of cocoa and chocolate, cream, fresh milk, full-fat sour cream or high-quality butter. Dessert coatings will taste different, but their appearance will vary depending on the ingredients.

The classic recipe includes the following products:

• 5 tbsp. spoons of sugar;
• 3 tbsp. l. cocoa powder;
• 2 tbsp. l. butter;
• half a glass of full-fat milk.

Mix sugar and cocoa powder in a deep bowl, pour in milk. Place the mixture on low heat and cook for several minutes until the sugar has melted. Then add melted butter and bring the mixture to the state of liquid honey. If the coating is too thick, you can add more milk.

Using cream or sour cream, you can get a very light and airy glaze. To do this you need to prepare:

• 100 g fresh sour cream or low-fat cream;
• 6-7 tbsp. l. granulated sugar and cocoa powder;
• 1 tbsp. l. butter spread or butter;
• 0.5 tsp. salt.

Place cream or sour cream, sugar and salt, and butter in a small saucepan. Place the container on low heat and heat until the butter and sour cream become liquid. Then add cocoa powder and cook until thick. The mixture must be stirred constantly, otherwise it will burn.

You can make chocolate icing for the cake from chocolate bars. It should not contain nuts, candied fruits, dried fruits or other fillers. Aerated chocolate or candies will not work either.

It is better to purchase high-quality black, milky or white tiles. For this recipe you only need chocolate and milk.

The tile is greased with butter - this will make it easy to remove the glaze from the container after cooking. Then you need to break it into small pieces and pour half a glass of milk. The mixture is heated in a water bath - this is how you need to melt the chocolate to decorate the cake. Boil it until it reaches a plastic consistency.

A delicious milk glaze is easy to prepare. You need to stock up on the following products:

Mix cocoa and powdered sugar in a small container and add milk. Place the pan on low heat and cook until foam appears. Then it needs to be removed from the stove, cooled and mixed with butter. It will melt quickly in the hot glaze. Beat the mixture with a mixer until plastic.

Mirror glaze

A mirror chocolate coating will help to decorate the cake in an original way and give it a glossy shine. When preparing such glaze, you need to constantly maintain a high temperature, otherwise it will not spread evenly over the dessert. . Ingredients:

Gelatin, according to the instructions indicated on the package, is soaked in water until it swells and dissolves. Molasses and sugar are dissolved in 100 ml of water and brought to a boil over low heat. The mixture is cooled slightly and boiled cream is added to it. You can mix it with a spoon or beat it with a mixer, after adding cocoa powder. The swollen gelatin is heated and poured into a container with glaze, after which it is whipped using a blender.

Cakes dipped in chocolate always look very appetizing, and their taste is worthy of the highest praise. To pour chocolate over the cake correctly, as professional chefs do, it is better to use a pastry bag. But if you do not have special equipment, you can pour white or dark chocolate over the cake, previously melted in the microwave or in a water bath, using a regular sauce boat.

Chocolate dipped cake recipe (with photo)

For the test: 3 eggs, 3 tablespoons water, 200 g sugar, 1 bag of vanilla sugar, 2 tablespoons flour, 2 tablespoons starch, 1 tablespoon cocoa, 100 g seedless raisins, 1 tablespoon margarine, soda and salt on the tip of a knife.

For the glaze: 100 g chocolate, 3 tablespoons milk, 1 tablespoon butter.

For decoration: 100 g halved walnut kernels.

Cooking method:

Wash the raisins and dry. Separate the yolks from the whites, mix with salt and vanilla sugar, then, gradually adding hot water, beat into a strong foam. Add egg whites, beaten with sugar, sifted flour with starch, cocoa, soda and raisins, knead into a homogeneous dough. Place it in a mold greased with margarine and bake in a preheated oven for 20–25 minutes. To prepare the glaze, melt the chocolate in hot milk, mix well, cool slightly, add softened butter and grind.

Pour chocolate over the finished cooled cake to allow it to drip, as shown in the photo, and then decorate it with halves of walnut kernels:

How to beautifully pour white chocolate over a cake

For the test: 150 g butter, 200 g sugar, eggs (5 yolks, 7 whites), 0.5 teaspoon cinnamon, 1 bag of vanilla sugar, 2 tablespoons ground wheat crackers, 1 tablespoon margarine, pinch of salt.

For cream: 400 ml cream, 3 tablespoons powdered sugar, 2 tablespoons orange juice, 1 tablespoon gelatin, 100 g ground walnuts, 1 tablespoon orange liqueur.

For glaze and decoration: 150 g white chocolate, 18 walnut halves, 3 tablespoons cream, 5 tablespoons sugar, 3 tablespoons coconut.

Cooking method:

To prepare a sponge cake dipped in chocolate, beat the whites with vanilla sugar into a strong foam. Grind the yolks with butter, sugar, cinnamon and salt, add the whites and crackers, mix. Place the resulting dough in a mold greased with margarine, bake the cake in an oven preheated to 180 °C for 30 minutes, cool, cut lengthwise into 3 parts. Soak gelatin in a small amount of water. Whip the cream with powdered sugar, add gelatin, orange juice and liqueur, mix. Grease the cakes with the resulting cream, sprinkle with nuts and place on top of each other. Melt the chocolate in a water bath, add cream, stir. Drizzle white chocolate over the cake, sprinkle with coconut and garnish with nut halves.

How to make a cake covered in chocolate and decorated with berries

For the test: 120 g butter, 100 g sugar, 1 packet vanilla sugar, 3 eggs, 200 g flour, 1 tablespoon starch, 0.5 packet baking powder, 1 tablespoon milk, cinnamon on the tip of a knife.

For cream: 400 g pitted cherries, canned in their own juice, 400 g cottage cheese, 3 tablespoons sugar, juice of 1 lemon, 400 ml cream, 1 tablespoon gelatin.

For the meringue: 3 egg whites, 200 g sugar.

For decoration: 50 g chocolate.

How to make a cake covered in chocolate and decorated with berries:

• Beat butter with sugar (50 g), add cinnamon, vanilla sugar and yolks, beat. Add flour, starch, baking powder and milk.
• Knead a homogeneous dough, place it in a mold lined with baking paper, and place in a preheated oven for 20 minutes.
• According to the recipe, the sponge cake layer for a cake with berries covered in chocolate should be removed from the oven, coated with egg whites, beaten with the remaining sugar, and put back in the oven for 10–12 minutes. Place the cherries in a sieve and soak the gelatin in a small amount of water.
• Beat cottage cheese with sugar, add lemon juice and gelatin, mix well. Place the prepared mixture in the refrigerator for 20 minutes, then add whipped cream and cherries and stir.
• To prepare the meringue, mix the whites with sugar, beat into a strong foam, place in small portions on a baking sheet lined with baking paper.
• Bake the sponge cake for the cake, dipped in chocolate and berries, in an oven preheated to 140°C until ready.
• Cut the sponge cake lengthwise into 2 parts, grease them with cream and place on top of each other. Place meringue on top and pour over chocolate melted in a water bath.

Recipe for fruit cake covered in chocolate

For the test: 6 eggs, 6 tablespoons sugar, 6 tablespoons flour, 2 tablespoons cocoa.

For cream: 6 tablespoons flour, 500 ml milk, 300 g sugar, 250 g butter.

For the syrup: 200 ml water, 200 g sugar.

For glaze and decoration: 100 g chocolate, 6 tablespoons sugar, 6 tablespoons water, candied fruit.

Cooking method:

To prepare a fruit cake covered in chocolate, according to this recipe, you need to knead a homogeneous dough from eggs, sugar, flour and cocoa, pour it onto a baking sheet lined with baking paper. Bake in preheated oven for 20 minutes. Cool the finished cake and cut it lengthwise into 2 parts. To prepare the syrup, bring water to a boil, add sugar and cook over low heat until it is completely dissolved. To prepare the cream, mix flour with milk, bring to a boil over low heat, remove from heat and cool. Add softened butter, whipped with sugar, mix. Place one cake on a flat dish and soak in syrup. Place half the cream on it, cover with the second cake layer, place the remaining cream on it and smooth it out. To prepare the glaze, melt the chocolate in a water bath, add sugar and water and mix well. Pour chocolate over the cake, decorate with candied fruit and place in the refrigerator for 1 hour.

How to beautifully pour chocolate over a cake to create drips (with video)

For the biscuit: 5 eggs, 200 g sugar, 1 teaspoon slaked soda with vinegar, 2 tablespoons cocoa, 200 g flour.

For filling: 200 g sugar, 200 g sour cream, 50 g candied fruits, 50 g peeled walnuts.

For the glaze: 3 tablespoons of dry milk, 2 tablespoons of cocoa, 1 tablespoon of butter, 1 tablespoon of water, 1 teaspoon of vodka.

Cooking method:

Beat eggs with sugar and soda, add cocoa and flour. Knead the dough well, place in a mold lined with baking paper, and place in an oven preheated to 200–220 °C. Bake the cake until done, cool, carefully cut off the top with a sharp knife and remove the crumb. Beat sour cream with sugar, add chopped crumb, finely chopped candied fruits and nuts, mix. Place the resulting filling in the crust and cover with the cut off top. Mix milk powder, cocoa and butter, add water, bring to a boil and remove from heat. Cool slightly, add vodka, stir and generously cover the cake with the resulting glaze so that it has chocolate streaks.

Here you can watch a video on how to pour chocolate over a cake:

Chocolate Brownie Cake

• 70 g flour,
• 3 eggs,
• 200 g sugar,
• 200 g butter,
• 100 g mascarpone or creamy curd mass,
• 100 g dark chocolate,
• 30 g cocoa,
• 1 tsp. vanilla sugar,
• ¼ tsp. salt

For the glaze:

• 100 g,
• 35 g butter,
• 100 ml heavy cream,
• 2 tbsp. l. powdered sugar

For the dough, cut the chocolate with a knife and place in a large bowl. Add melted butter, stir with a whisk until smooth. Add sugar, vanilla sugar, salt, mix. Add sifted cocoa and mix. Add eggs one at a time, mixing the dough each time. Add mascarpone cheese and mix thoroughly. Then add flour, knead the dough until smooth. Place the dough in the prepared pan and bake for 35–40 minutes in an oven preheated to 170–180°C. The main thing is not to dry out the cake; it should remain slightly moist. Remove the finished cake from the oven and cool. To make the glaze, pour the cream into a saucepan, add powdered sugar, stirring, bring the cream to a boil, but do not boil, and remove from heat. Add chopped chocolate and mix thoroughly for 2-3 minutes. Add butter, stir until smooth. Place the thick glaze on the biscuit and smooth it out with a spoon or spatula. Place the brownies in the refrigerator for 2-4 hours, preferably overnight.

Look at the photo on how to pour chocolate over a cake at home:

Cake “Lady's whim”: recipe with step-by-step photos

For the test:

• 4 egg yolks,
• 100 g sugar,
• 250 g butter margarine,
• 300 g wheat flour,
• 75 g sour cream,
• 4 g of baking soda (do not extinguish).

For interlayers:

• 100 g butter, 60 g powdered sugar;
• 0.5 cans of boiled condensed milk;
• 2 lemons;
• 4 egg whites, 180 g sugar;
• chocolate glaze: 2 tsp. cocoa powder, 100 g sugar, 50 ml milk, 1 tsp. butter.

Grind the yolks with sugar, add sour cream, margarine, flour, soda, knead the elastic dough. Roll out 5 cakes and bake in the oven at medium temperature. Prepare a separate layer for each cake. For the bottom cake, grind the butter with powdered sugar, grease the next one with 0.5 cans of boiled condensed milk, cover the third cake with pulp from lemons passed through a meat grinder, spread the fourth with egg whites whipped with sugar into a strong foam, pour over the last, fifth cake with glaze. To prepare the glaze, mix cocoa powder with sugar and milk and bring to a boil over low heat and simmer for 10 minutes. (until the syrup thickens), then cool a little and add a teaspoon of oil.

Below are step-by-step photos for the Ladies' Whim cake recipe:

How else can you beautifully pour chocolate over a cake to create drips? You can use the same glaze to draw patterns on the surface of the cake by squeezing it out of the cornet.

Zebra cake recipe with step-by-step photos

• Cottage cheese – 1 kg
• Butter – 300–400 g
• Eggs – 3 pcs.
• Sour cream – 200 g
• Cocoa – 50 g
• Chocolate (black and white) – 50 g each
• Sugar – 300 g

Place the curd in a gauze bag and hang it for several hours to drain the whey (or put it under a press). Pass the cottage cheese through a meat grinder with a fine grid twice or rub through a sieve, adding butter piece by piece. Add egg yolks, mashed with sugar, and thick sour cream to the curd mass. Divide the mass into 2 parts - leave one white, add cocoa powder to the other. Place both pieces in the refrigerator to set for 2-3 hours. Place the mixture on the dish alternately in even layers, giving the cake a round (square, oval) shape.

Here you can see step-by-step photos for the Zebra cake recipe:

Sacher cake: classic recipe with photos

• 150 g chocolate
• 150 g sugar each
• flour and butter
• 6 eggs
• 2 tbsp. spoons of cream
• 4 tbsp. spoons warm water
• 2–3 tbsp. spoons of apricot jam

For fondant:

• 40 g butter
• 200 g powdered sugar
• 50 g cocoa powder
• 3 tbsp. spoons of milk

Melt chocolate with warm water.

Grind the softened butter with sugar.

Add melted chocolate (or cocoa) and 1 egg to the resulting fluffy mass in small portions, constantly rubbing the mixture.

At the end, pour in the cream, add flour and add stiffly beaten egg whites. Mix everything carefully. Grease the mold well and fill with dough. Bake it for 15–20 minutes.

Let the biscuit stand in the pan for 5-10 minutes.

Then tip the pan over, take it out and put it on a wire rack until it cools completely.

Trim the sides of the sponge cake and spread it (top and sides) with a thin layer of slightly warmed apricot jam.

To make fudge, dilute cocoa powder with hot milk.

While rubbing the mixture, add butter and powdered sugar. Heat the mixture and pour it over the cake.

The top of the cake can be decorated with whipped cream if desired.

Look at the photo for the classic Sacher Torte recipe:

Recipe for Zuccotto cake dipped in chocolate

Ingredients for making Zucotto cake:

For the biscuit:

• eggs – 5 pcs. (small size)
• wheat flour – 100 g
• sugar – 150 g
• butter – 20 g

For cream:

• mascarpone (or ricotta) – 300 g
• heavy cream (from 33%) – 250 g
• sugar (or powdered sugar) – 150 g (or to your taste)
• chocolate – 80 g
• pistachios – 30 g

For impregnation:

• coffee (freshly brewed) – 100 ml
• cognac (rum) – 2 tbsp. (optional)

Additional for decoration:

powdered sugar – 1 tbsp.

cocoa powder – 1 tbsp.

Zucotto cake - step-by-step recipe with photos:

Without first separating them into whites and yolks, place the whole chicken eggs into a large bowl.

Beat the eggs for 10 minutes at maximum mixer speed until thick and fluffy. Beat the eggs yourself for the first 2-3 minutes, and then gradually add all the sugar. It is very important to beat the eggs thoroughly, since only due to their volume will the sponge cake itself rise. By the way, to make the eggs easier to beat into a strong foam, they should be at room temperature. Therefore, take them out of the refrigerator in advance so that they have time to warm up properly.

Place the butter in the microwave for 30-40 seconds to melt it, and in the meantime add the sifted flour to the dough.

Mix the flour into the egg mixture very gently using a spatula or whisk.

Pour melted butter into the resulting dough along the side of the bowl. And also, using a spatula or whisk, gently stir the butter into the dough.

Pour it onto a baking sheet lined with baking paper (by the way, if the paper is not of very high quality, then grease it with oil). Using a spatula or pastry spatula, carefully distribute the dough over the entire surface of the baking sheet.

Bake the sponge cake for the Zucotto cake for 10-12 minutes at 180 C. Check the readiness of the sponge cake with a wooden skewer or light pressure on its surface (if the sponge cake is ready, it will “spring”).

We separate the finished biscuit from the sides of the baking sheet (to do this you need to run a knife blade along the sides) and transfer it to a wire rack. Remove the paper from the biscuit and leave until completely cool.

Meanwhile, prepare the cream for the Zucotto cake. Finely chop the pistachios and 30 g of chocolate with a knife or grind in a food processor.

Pour the heavy cream into a container with high sides (this way the cream will not splatter everything around) and whip until stiff peaks form.

Combine mascarpone or ricotta with fine granulated sugar or powdered sugar and beat for a few minutes.

Add cream to the cheese mixture in small portions.

And carefully mix the cream with a spatula.

Transfer a third of the cream into a separate container and set aside for now. Add chopped pistachios and chocolate to the rest of the cream. Mix.

Carefully melt the remaining 50 g of chocolate in the microwave, let it cool slightly (a couple of minutes will be enough) and add to the reserved third of the cream. Mix.

For impregnation, brew strong coffee, let it cool and after that pour cognac or rum into it. If desired, the coffee can be slightly sweetened.

Let's start assembling the Zucotto cake. First cut the cooled biscuit lengthwise into 2 parts, and then cut each part into triangles.

Cut the biscuit. Line a salad bowl with a volume of about 3 liters with cling film. Pressing them tightly together, place the biscuit pieces in a salad bowl.

Soak the resulting biscuit basket well with a mixture of coffee and cognac.

Fill the biscuit basket with pistachio cream and chocolate chips. Make a small depression in the center of the cream.

Fill the resulting cavity with chocolate cream.

Soak the remaining biscuit slices with a mixture of coffee and alcohol on one side and place them on top of the cream, soaked side down.

Cover the top of the Zucotto cake with film and place it in the refrigerator for 5-6 hours or overnight. Before serving, the cake must be well cooled, otherwise it will be very difficult to carefully cut it into portioned pieces.

Take the cooled Zucotto cake, covered with chocolate, out of the refrigerator, transfer it to a plate and remove the film.

Before serving the cake, if desired, sprinkle with powdered sugar and cocoa powder.

Chocolate cake recipe “One, two, three”

Ingredients:

Biscuit:

• Wheat flour - 250 g
• Sugar - 300 g
• Cocoa powder - 55 g
• Salt - 1 tsp.
• Soda - 1.5 tsp.
• Baking powder - 1.5 tsp.
• Chicken egg - 2 pcs.
• Milk - 280 ml
• Butter - 60 g
• Vegetable oil - 60 g
• Vinegar 6% - 1 tbsp.

Impregnation:

• Boiled water - 50 ml
• Sugar - 50 g
• Cocoa powder - 10 g

Glaze:

• Sour cream - 1 tbsp.
• Sugar - 1 tbsp.
• Cocoa powder - 1 tbsp.
• Butter - 1 tbsp.
• - 50 g

Cooking process:

The biscuit can be baked in a slow cooker or oven. Any favorite cream is suitable for the layer; you can simply pour chocolate glaze over it.

First, add sifted flour, sugar, cocoa, soda, salt, baking powder into a deep bowl. Mix dry ingredients. Add eggs, vegetable oil, milk, melted butter and vinegar. Beat thoroughly with a mixer until you get a smooth, shiny dough.

Grease the multicooker bowl with butter and place a circle of baking paper on the bottom. Lay out the dough. Bake the future chocolate cake “One, two, three” on the “baking” mode for 60 minutes. Or in the oven at 180 degrees for 50-60 minutes.

After baking, immediately remove the biscuit from the mold. It is advisable, when the biscuit has cooled, wrap it in film for a couple of hours.

Prepare the impregnation or cream, layer the cakes. Drizzle glaze on top. For the glaze, mix all ingredients, boil until smooth, do not boil. The “One, two, three” chocolate cake prepared according to this recipe is ready.

Here is a selection of photos for recipes for cakes dipped in chocolate: