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Cocoa pudding with raspberries and almonds

Cocoa pudding with raspberries and almonds

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800 ml of Joya soy milk, put to boil in a special bowl with double bottom or boiling milk. 200 ml of soy milk is mixed with pudding powder, caster sugar, vanilla sugar, until smooth, then poured into hot milk and stir continuously until incorporated, leaving to boil over low heat, approx. 10 minutes until the pudding thickens.

Meanwhile, the raspberries are boiled with 4 tablespoons of caster sugar, 1 sachet of vanilla sugar, approx. 1 cup water and an envelope of red gelatin. Bring to a boil for approx. 1 minute after boiling. Then set aside to cool. Put the pudding in molds moistened with a little cold water, pour the raspberry jelly and sprinkle with almonds.

Let cool approx. 1 hour, then serve as such or with the addition of whipped cream. Good luck and good luck!

Winter dream cake with cocoa, sour cherries and almonds

I have been dreaming of this winter dream cake with cocoa, cherries and almonds for a very long time and I keep telling myself that I am starting it. It is a rather old dessert that was made at events in the Banat area and which was later added to their offer by a famous confectionery. Indeed, these cakes are quite high in sugar, but they are so good, consistent and filling that you don't necessarily need a second slice.

I received the recipe from my friend Mariana, who is a real confectionery specialist, and who has been making cakes for a long time, but with slight modifications I adapted it to my taste and style.

Fine drum leaves with cocoa, almonds and cherries, steamed egg cream with white chocolate is the perfect embodiment of a sweet and sour dessert, very good-looking that makes you think of the old cakes.

Stay together for the list of ingredients, but also the super simple way of preparation, and the result will be truly spectacular, both in terms of smell and taste.

If you somehow prefer everything to be white, from countertop to cream, you can try the Winter Dream cake with vanilla leaves and white chocolate cream, the step-by-step details of the recipe here or click on the photo.

Other recipes for cakes, biscuits / cookies and many other wonderful sweets, sweet or fasting can be found in the dessert section, click here or on the photo.

You can also follow me on Instagram, click on the photo.

Or on the Facebook page, click on the photo.

Sheet ingredients:

  • 6 eggs
  • 150 g caster sugar
  • 60 ml vegetable oil
  • 90 g flour
  • 30 g of good quality cocoa
  • 1 pinch of salt
  • 500 g cherries
  • 50 g almond flakes

Cream ingredients:

  • 8 whole eggs
  • 1 pinch of salt
  • 300 g caster sugar
  • 200 g white chocolate with a minimum content of 30% cocoa butter
  • 2 teaspoons vanilla extract
  • 300 g butter with 80% fat

How to prepare sheets:

Preheat the oven to 180 degrees.

We put the cocoa flour together and sift them.

In a large bowl, beat the egg whites with a pinch of salt until they leave waves on the surface of the bowl.

With the help of a silicone spatula, we also incorporate the flour mixed with cocoa and sifted with light movements from the bottom up.

Divide the composition into 2 equal parts and spread them on two baking sheets the size of the tray, mine are 41/32 cm, sprinkle the well drained cherries and almond flakes and bake for 12-14 minutes or until lightly browned.

How to prepare the cream:

We put the eggs with the sugar, the salt powder in a bowl on a bain marie and mix with a whisk or a food processor until they reach a temperature of 65 degrees Celsius, and if you don't have a thermometer until you take it with a spoon and finger it , and the cream does not stick back.

Add the broken chocolate pieces and leave for 3-4 minutes, then mix it until it is incorporated and homogenous. Let cool completely.

and add a little of the cream mixing with a spatula, until we finish the cream and get a shiny and aerated cream. If you mix too much, it is possible that the cream will cut, but if it does, put it back on the bain marie and mix gently until it recovers. Don't let it soften too much.

We cut both countertops in half wide, so we get 4 sheets. Divide the cream into 4 equal parts.

We put a countertop, some cream and so on until it ends with cream.

Cut the cake thus obtained once in half and overlap each other so as to obtain a rectangular cake. Garnish with rosemary sprigs, pomegranate berries or whatever you have on hand and let that please.

Pudding and cream cake

& # 8211 4 eggs, 150 g sugar + 3 tbsp, 2 tbsp hot water, 250 g flour, ½ sachet baking powder, ½ teaspoon cinnamon, 1 jar of fruit cream, ginger and brandy (411 g), 1 sachet of pudding vanilla, 500 ml milk, 50 ml cream, 100 g pillows filled with cocoa cream

Mix the egg whites with a pinch of salt. Mix the yolks with the sugar until they become creamy. Pour the water, add the flour mixed with baking powder and mix. Incorporate the egg whites, stirring lightly with a spoon. We spread the composition in a tray lined with baking paper.

Put in the preheated oven, over medium heat, 20 min. Remove from the oven and, hot on it, spread the cream. Let cool in the pan.

Dissolve the pudding powder in 100 ml of milk, put the rest on the fire with 3 tablespoons of sugar. When it has melted and the milk is boiling, pour the dissolved powder and mix for a few minutes until it thickens. Cover with cling film and cool. Mix the whipped cream and incorporate into the cold pudding. Spread evenly over the cream.

Place the pillows on top in the form of a chessboard and put in the fridge until the pudding hardens.

Black cake with pistachio and raspberry pudding - Felicia Vanea

Separate the egg whites from the yolks. We mix the egg whites with the sugar. Mix the yolks with the soft butter. Add baking powder quenched in milk, vanilla sugar, cocoa, flour. Mix well and then add the beaten egg whites. Pour the composition into a cake pan, greased and lined with flour or baking paper, and put in the preheated oven for 30-35 minutes. Remove the cake and let it cool, then slice it into 4 slices.

For the cream:

2 sachets of Dr. Oetker pistachio pudding

We prepare the cream according to the instructions on the envelope, and when it is ready we take it off the heat, let it cool for a few more minutes and add hydrated and melted gelatin to the bain-marie.

80 ml cream for whipping cream

Heat the whipped cream over medium heat until it is about to boil. Pour it over the broken chocolate into small pieces, leave it for 2 minutes, and mix gently until smooth, then add the melted butter. We still need 450 g of raspberries.

We put the first slice of countertop on a rectangular plate, cream, sprinkle raspberries, then countertop, cream, raspberry and so on. We straighten the last slice of the countertop if it seems to us that it is not straight and we pour the chocolate icing. Let cool overnight, then slice the cake.

Cocoa and raspberry cake & # 8211 a delicious, fasting dessert without dairy and eggs

The cake with cocoa and raspberries is very easy to prepare and has a delicious taste. It can be consumed even on fasting days, because it does not contain dairy and eggs. I prepare it often because my husband and children love this dessert. Try it too if you want to indulge in a special sweet. You can find the recipe in the lines below.

Countertop ingredients:

  • 50 gr cocoa
  • 60 ml coconut oil
  • 12 seedless dates
  • 300 gr cashews

Ingredients for the filling:

Ingredients for the glaze:

Method of preparation:

We first deal with the cocoa top. Combine all ingredients (cocoa, coconut oil, dates and cashews) in a bowl.

Mix well to obtain a compact composition. We put it in the fridge for about 15 minutes, then we take it out and spread it in a tray.

We are preparing the filling. Put in a blender raspberries, maple syrup and coconut flour. Mix well to combine the ingredients. Pour the filling obtained over the cocoa top from the tray. We spread it evenly.

We prepare the cocoa icing. Combine the ingredients (coconut oil, maple syrup and cocoa) and apply the mixture obtained over the raspberry filling. Level well and put the cake in the fridge.

Leave it in the fridge for at least 3 hours. We'd better leave it in the fridge overnight. The next day we can cut it and serve it with our loved ones. Good appetite and increase cooking!

The chia seeds are placed in a thick sieve and rinsed in several cold waters until the water becomes crystalline. Then put them in a bowl, pour water over them, to be covered. Leave it hydrated from evening to morning, or for 5-6 hours. During this time, chia seeds absorb all the water and acquire the texture of jelly or pudding.

Separately, bananas and raspberries are passed through a blender and mixed with hydrated chia seeds. Add honey to taste and a little cinnamon for flavor. Chia pudding is decorated with grated bitter chocolate, pomegranate, blueberry and raspberry seeds and is served as breakfast or dessert. It is delicious, easy to prepare and, above all, healthy!

Chocolate pudding and chia

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  • 85 g pitted dates
  • 30 g cocoa flakes (cocoa nibs)
  • & frac12 teaspoon cocoa powder
  • & frac12 vanilla pods
  • 685 g of almond milk, without added sugar
  • 115 g chia seeds
  • 1 tablespoon maca powder (optional)
  • almond flakes, for serving
  • fresh berries for serving

3. Coconut porridge, berries and quinoa

Quinoa is rich in fiber, protein and minerals. The advantage of this healthy breakfast is that you can prepare it the night before and then reheat it the next morning.

Cooking time: Ten minutes


  • 1/2 cup quinoa flakes
  • 1 cup water
  • 1/2 cup greasy coconut milk
  • 1 tablespoon maple syrup
  • 2 tablespoons hemp seeds
  • the juice of half a lemon
  • 1 tip of ground cinnamon
  • 1/2 cup fresh raspberries
  • 1/4 cup coconut flakes

Method of preparation:

Mix water and quinoa flakes in a saucepan. Cook over medium heat until the flakes soften, then add the coconut milk and cook until the porridge thickens. Stir in maple syrup, hemp seeds and lemon juice.

Serve with ground cinnamon, fresh raspberries and coconut flakes.

Keto muffins with chocolate and avocado

Ingredients for 12 mini muffins:

  • ½ cup of avocado passed
  • ¼ cup of maple syrup
  • 2 teaspoons vanilla essence
  • ½ cup of cocoa powder
  • 1/3 cup almond flour
  • ½ teaspoon of baking soda
  • ½ cup of chocolate flakes.

Method of preparation:

  1. Preheat the oven to 180 degrees Celsius. Prepare 12 forms of muffins.
  2. In a blender, put the avocado, the maple syrup, but also the vanilla essence. Turn them into a homogeneous paste that you will then transfer to a bowl. Add the almond flour, but also the cocoa powder and baking soda. Mix with a spatula for 1 minute.
  3. Incorporate the chocolate flakes in this composition and shape it with a spoon or with your hands, so that you get small balls that you will put in the muffin tins. If necessary, you can grease your palms with a little vegetable oil, so that the muffin composition does not stick to your hands.
  4. Put the muffin tins in the oven and bake for about 15 minutes. Remove the tray from the oven, let them cool for 10 minutes, then remove the muffins on a plate. You can serve them both hot and after they cool - they will be just as tasty.

Creamy cake with chocolate and avocado


  • 2 cups almond flour
  • ¾ cup of avocado passed
  • 3 eggs
  • ½ cup of coconut cream
  • ½ cup of almond milk
  • 1/3 cup cocoa powder
  • 1/3 cup erythritol powder
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla essence.

Glaze ingredients:

  • ½ cup avocado passed
  • 60 g of dark chocolate
  • ½ cup of erythriol powder
  • 3-4 tablespoons of almond milk
  • 1 tablespoon cocoa powder.

Method of preparation:

  1. Preheat the oven to 180 degrees Celsius.
  2. Put in the blender avocado, eggs, almond milk, coconut cream, cocoa powder and vanilla essence. Turn on the blender and turn everything into a paste. Then incorporate the almond flour, baking powder, but also erythritol.
  3. Cover a round cake pan with baking paper and then transfer the blender to it. Bake the cake top for 35 minutes.
  4. While the cake top is left to cool, you can prepare the icing. Melt the chocolate in the microwave, then put the avocado in the blender, along with the sweetener, cocoa, but also the almond milk. Mix them well and finally incorporate the melted chocolate.
  5. After the cake top has cooled completely, garnish it with the chocolate icing.

Brownie keto with avocado, without flour

Ingredients for 8 servings:

  • 2 large eggs
  • 1 well baked avocado
  • ¼ cup of coconut oil
  • 3-4 tablespoons almond butter / cashews
  • ½ teaspoon of baking soda
  • ¼ teaspoon of salt
  • 1/3 cup natural granulated sweetener
  • 1/3 cup cocoa
  • 1 teaspoon vanilla essence
  • 2 tablespoons gelatin
  • ½ cup of chocolate chips.

Method of preparation:

  1. Preheat the oven to 180 degrees Celsius.
  2. Cover a cake pan with baking paper.
  3. Put all the ingredients in the blender and then turn it on at low speed. After 30-40 seconds, turn off the blender and transfer the composition in the form of a cake.
  4. Garnish the brownie with the chocolate chips and place the cake form in the oven. Bake this cake for 25 minutes - when it's ready, its edges start to come off the walls of the tray.
  5. After removing this brownie from the oven, let it cool for 15 minutes in the form of a cake, then take it out on a mincer.
  6. Start the brownie into 8 large pieces that you can serve both hot and cold.

Chocolate pudding with avocado

Ingredients for 4 servings:

  • 1/3 cup coconut milk
  • ¼ cup of cocoa powder
  • 2 baked avocados
  • 2 teaspoons vanilla essence
  • a pinch of salt
  • natural sweetener to taste (honey, maple syrup, stevia).

Method of preparation:

  1. Put the coconut milk and cocoa powder in the blender. Then incorporate the pulp from the two avocados, after which you will continue with the rest of the ingredients.
  2. If you feel the need to make additions with sweetener, cocoa or milk, you can do it.
  3. Transfer the pudding composition to 4 containers that you will leave cold in the fridge for at least half an hour. During this time, the pudding will "bind".
  4. Serve the pudding either as such or garnish to taste with fresh fruit, coconut flakes or grated dark chocolate.

Chocolate mousse with avocado

Ingredients for 6 servings:

  • 2 well-baked avocados
  • ½ cup of cocoa
  • ½ cup of sweetener in powder form, at choice
  • ½ teaspoon of vanilla essence
  • 1 teaspoon of cinnamon
  • a nutmeg powder
  • a pinch of salt.

Method of preparation:

  1. Put all the ingredients in a blender and turn them into a creamy paste. Transfer this mousse to 6 containers that you will leave cold until ready to serve.

When preparing keto cakes with avocado it is very important to keep in mind the following aspect: avocado must be extremely well baked, so that its texture is creamy.

Even if these keto avocado cakes are allowed during the diet, keep in mind that they are high in calories and you should not overdo it in terms of the amount consumed.

It is recommended to limit yourself to such a cake per week if you want to lose weight. If you are in the weight maintenance period, you can pamper yourself 2-3 times a week with one of these desserts.

Cocoa pudding & # 8211 the simplest and fastest dessert

When I feel like something sweet and I don't feel like spending too much time in the kitchen, I quickly make a cocoa cream. A dessert that I learned from my mother-in-law and that is super easy to make and delicious. I also prepare it when I have friends who come to visit and to give it a more fancy note I decorate the dessert with raspberries or whatever fruit I have in the freezer / refrigerator, with nuts / hazelnuts or pieces of chocolate.

As ingredients you need:

6 tablespoons sugar (I use raw sugar)

In a cauldron, mix the flour with the cocoa (it is ideal to sift them before they become lumpy) and then add the sugar. Pour a little milk and mix with a whisk until smooth. I put the pot on the fire and gradually add the milk, stirring constantly until it thickens (it takes a few minutes). I pour the hot composition into the containers because it catches a pojghiţă on the surface very quickly. Personally, I really like that pojghiţa that is darker in color and that looks beautiful in the bowl. If you don't like it, you can put food foil directly on the surface of the cream and leave it to cool.

It's a dessert ready in 5 minutes that you can enjoy for breakfast when you want to pamper yourself.