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Horseshoe with cocoa

Horseshoe with cocoa

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Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Horseshoe with cocoa:

Mix one by one all the ingredients and knead a dough. Horseshoe is formed and bake in the tray wallpaper with baking paper 15 min. in the preheated oven, at 180-200 degrees celsius. During this time on the steam we prepare the icing, grate the chocolate and add the two tablespoons of oil. Stir until it becomes fluid. After baking, soak the heads in the chocolate icing.

The horseshoe of luck

1. Beat the eggs and sugar, add the flour, baking powder and finally the oil. The mixture is poured into a horseshoe-shaped cake pan. Bake the white top for 40 minutes, on the right heat. The cocoa top is prepared in the same way.

2. Prepare cream from milk, sugar, pudding powder and butter flakes. Keep a few tablespoons of cream to decorate the cake.

3. The remaining cream is mixed with rum and coffee. Cut the two cake tops in half, grease them with cream and place them on top of each other. Decorate the cake with cream, and at the base, with caramelized and ground nuts. Melt the homemade chocolate and spread it in a layer of a few millimeters on a baking paper. Allow to cool, remove the paper and cut into a metal star. Decorate the cake with golden candies and chocolate stars.

Marlenka with cocoa, traditional Armenian cake with honey and sour cream

This Marlenka with cocoa, a traditional Armenian cake with honey and sour cream, is without a doubt one of the best I've ever made.

I have always been excited about this Marlenka Cake, a traditional Armenian cake with honey and sour cream, a fine cake with a taste of honey and baked nuts.

In the meantime, I also received Marleka's recipe with cocoa and I kept postponing it until today and I'm really sorry, I think it's better than the one with ripe nuts, but I think I'm subjective, because I love cocoa and products With chocolate.

Today is the time for cocoa to do it, although at first sight it seemed something complicated and difficult to put into practice. Not so, it only requires time and patience, attention, respect for weights, and the technological process. But I assure you it is worth the effort!

It is an old traditional family recipe, with the best ingredients, without additives, dyes or artificial flavors. So the Czech Minister of Agriculture awarded the cake the national quality mark.

It is somewhat similar to our traditional bee cake or honey leaves as it is called, the difference being the way the sheets are prepared and the ingredients for the filling, but it is something different.

Also for those who want, you can try the classic Marlenka cake, the recipe here or click on the photo.

For other special cakes and pies, also recipes explained step by step can be found here in the dessert section or click on the photo.

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

Or on the Facebook page, click on the photo.

Put the eggs with the salt and honey on the bain marie and beat them until they thicken. Be very careful that the bottom of the bowl does not touch the boiling water, also make sure that the eggs do not become an omelet! The fire must be small to medium. If you're lucky enough to "cheese" the eggs, don't worry, mix them with a vertical food processor or a smoothie marker until you get a fine cream.

Add the diced butter and incorporate it into the hot egg composition.

Add the condensed milk, mix and refrigerate for at least 2 hours.

How to prepare sheets:

Preheat the oven to 180 degrees.

Mix the dry ingredients and place them in a large bowl (flour, cocoa and baking soda)

Put the butter with the honey and sugar on low heat and mix until the sugar and butter melt.

Allow to cool and then incorporate the eggs.

Pour the egg mixture over the dry ingredients and with a spatula mix until you get a fairly soft but homogeneous dough. Let cool for an hour.

Divide the composition into 5 equal parts and spread them on baking sheets with a size of 25/35 cm.

Bake each sheet for 8 minutes and as we take it out of the oven, cut it to the size of 22/33 cm. If we don't cut them out of the oven, they will crumble.

We take the cream out of the fridge and with the help of a mixer we beat it until it leaves light shapes on the surface.

Add the melted gelatin and continue mixing for another 1 minute to blend completely. You will see that it will harden slightly.

Divide the cream into 5 equal parts and grease each sheet, but also the edges of the cake.

We will break the remaining edges from the cut and cover the cake, immediately after we have filled it. It would be ideal to be able to fill it in a tray, because the cream is soft or in a rectangular "ring" that does not allow the cream to drain.

Let cool until the next day, after which we can cut and serve the mousse at room temperature. Good job and good appetite!

Recipes from readers: Check with cocoa star-Aneta Frunză

Ingredients: 4 eggs, 250 ml of milk, 2 glasses of sugar (we use the same glass with which we measured 250 ml of milk), 6 tablespoons of oil, 1 tablespoon of cocoa, 1 teaspoon of cinnamon, grated lemon peel, 1 teaspoon of top of baking powder, salt, flour to make a flowing dough (about 3 glasses).

In a bowl beat the eggs with the sugar until it foams. Then add the oil in a thin thread. Mix well and add the milk. In another bowl, mix the dry ingredients: flour, cocoa, cinnamon, grated lemon peel, baking powder and salt.

We mix them and add them to the liquid composition, mixing well. Put the whole mixture in a pre-greased cake pan and put it in the preheated oven for about 40 minutes. When it's ready, we test with the toothpick: if it comes out clean, the cake is baked. We turn it over on a wire grill and let it cool. When it has cooled, we cut it into slices about 1 cm thick.

We will cut the slices into a star shape (or any shape can be used). We set them aside and prepare the white cake.

We will use the same ingredients as for the cocoa cake, without cinnamon and cocoa (so we make another cake). In the white cake I added vanilla essence and 2 teaspoons of poppy seeds.

In the tray in which we baked the cocoa cake, we put half of the composition of the white cake. Over the composition, we will put the cocoa stars, standing, glued to each other, starting from one end to the other. The stars will reach for the whole tray (they are only baked in the same tray!).

We will pour the rest of the composition over the stars.
Put back in the preheated oven over medium heat for 35-40 minutes.

  • 1 avocado mare copt
  • 1 teaspoon vanilla extract
  • 100-120 g of honey
  • 40 g cocoa

Peel the avocado and put the pulp in a blender.

Add honey, vanilla, cocoa and mix well until you get a homogeneous composition.

keep avocado cream in a jar with a lid in the refrigerator. It lasts very well and 3-4 days. Good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".

Rolled cake with cocoa icing

Rolled cake with cocoa icing is the recipe that many of our mothers used to make when we were lame. I didn't grow up with it, but I discovered it a few years ago and since then I constantly prepare it for various occasions or simply when we feel like something sweet and we don't know what we want.

It's quick, delicious and I think it would be great fun for the little ones to get their hands dirty in the glaze.

In my mother's notebook this roll has two countertop variants, one variant is with a simple sponge cake, the other one a honeycomb countertop. This time I prepared the version with honey, and in the future I will write the other version. Although I tend to think that this honey gives it a more special flavor, so I think I prefer this variant.

From the category & # 8222I would eat something sweet, but quick to make and without going to the store to buy ingredients & # 8221, find on the blog:

cake in 2 colors, measured per spoon lemon cake cake with magiun and meringue

If you like my recipes, don't hesitate to share them on Facebook, it doesn't cost anything. I'm also waiting for you with a subscribe on my YouTube channel, where you can see how to prepare my recipes.

Cocoa cake (marbled)

I would combine this with a cup of yogurt. Wonderful, but I crave your dessert in vain.

mama-mia. what a nice look. sure it's not cozonac? :))
if not upset, I knew a recipe with only 6 eggs: (can I write it?). so:
for the 6 eggs, add the number of tablespoons doubled with flour, sugar and oil. (if you don't have a mixer, that's you, because you have something to beat!). put baking powder. then cocoa, or raisins. I pray. and put in the oven. but you lock yourself in the house so that the neighbors don't see, because you don't have anything left!
to have fun!

This comment has been removed by the author.

Right now I put them in the oven !! I can't wait to see what a wonder it will be! And the first time I check, so fingers crossed: D! thank you very much for the recipe! ^ _ ^

I saw your message a bit late and I didn't manage to hold your fists, but I'm convinced you didn't need it so much :) How did you like the cake?

bunnnnn! :) I make it with yogurt, and it's easier to make, but yours is a miracle too :)

I've always been attracted to simple recipes :) Maybe you can write us a new recipe, look here more details )

Thanks for the recipes. From everything I tried, they all came out perfectly! The networks are simple, fast and very tasty! As a new mom I don't have so much time for preparations so your site came to me just in time (only a month ago I discovered it, better later than never)
I would still have a big request: for those of us who have an electric oven. it would be very helpful if you would recommend how many degrees to bake and for how long. I personally fail to & quotprend & quot the recommendation with & quotfoc medium & quot. deh! novice in the kitchen :)
Once again, thanks for the recipes!

With pleasure, Alina. Welcome to the site! I just added in the recipe, in the case of the cake it is 125 degrees. If you find in another recipe "medium fire", know that I mean 175 degrees. In the recipes published a few years ago, I didn't write the temperature because we, the ones who use electric ovens, were quite few (or so I had the impression) and I didn't really see the point. In the meantime, things seem to have changed and the exact temperature has been going on for a very long time.

Yeah Al that sounds pretty crap to me, Looks like BT aint for me either. I told you I would make them all (your recipes). Very good, I have nothing to say, but. I have a problem with sugar, more precisely with the amount given by you. It's clear I eat less sweet. I did everything in half, because only my children eat sweets at home. So 200 gr of sugar, next time I will put 100 gr, to see how it comes out. Otherwise, I have nothing to say fooooarte good (I also tasted a slice :))
Related to sugar, children's joy is directly proportional to the amount of sugar, only I have these problems at home :))
Alina. (another alina not my ante-commentator).
PS Regarding the cake with semolina and pototcale that I made and I didn't really like it, they ate like the following spares in the order of the numbers on the t-shirt: daughter (1 year and 3 months), husband & # 39 she is on a diet), mother (that is, she refrains from gaining weight). So whip him for good. I'm starting to think I'm a misunderstander of sugar :))
Thanks for the blog and super explanations.

Alina, I think you should add at least one more initial, something. to make it easier for me to recognize you :)
I also thought about how we can test if you really have problems with sugar: D Try my yogurt cake recipe, there I was told several times that it was not sweet enough. Let's see if you still find it too sweet. :)

This is the first recipe here on the site I'm testing - I got a grade of 10.

I halved the quantities, so I made only one shape - I was afraid it wouldn't turn out properly and I thought it was better to test on a smaller quantity.

My gas oven has some approximate temperature gradations (I realize it can't be as accurate as an electric one). I set it ochiometrically to 160 & # 176 (at 125 & # 176 it seemed too small a flame), I kept the tray fixed for 50 minutes, I turned off the fire and left it for another 10 minutes with the fire off.

As I said earlier full of modesty :-) it came out PERFECT!

Thanks & congratulations for the recipe, it is clear that after encouraging results I will test other recipes here.

If we keep struggling to make a cake (and eat it later!), It's a shame that others don't know about our work: D

I think it is difficult to get the exact temperature in a gas oven, especially now, in winter (I had heard that sometimes the gas pressure drops due to the cold). But it means that you hit the right temperature since your cake turned out perfectly :)

I suspect that next time you will not halve the quantities of the recipe :)) I'll increase the cooking, Adrian!

I'm sorry I'm untervin. the cakes are baked at a temperature of 170 and are kept for about 40 minutes.

You don't have to apologize when you come in with suggestions, advice, additions - even if some contradict what I say :) The purpose of the blog is to help people get the best check possible, not to show off my skills :) Let me explain to you why I keep the cake in the oven only at 125 degrees: I noticed that it comes out fluffier (before I also kept it at 170-175).

Very good recipe and the best cake. thanks for the recipe!

No problem. I hope you don't just stop at the cake recipe, you have to keep an eye on it and some other recipe from the blog.

I won't stop here. only for desserts they are a bit clumsy. maybe I tried too heavy recipes. at the moment they remain simple and tasty recipes. the site is grade 10. thanks again

Gradually, as you gain experience, you will gain confidence and be able to try almost any recipe. If you don't like coconut, I recommend you try the & quotbombs & quot, you can't go wrong with RECIPE to stay.

I made the cake. I've never had a cake as fluffy and tasty as this one. WONDERFUL.

I'm glad you got the fluffiest cake using my recipe. You could now move on to the next level - that is, try an apple cake. It doesn't come out as fluffy as the cocoa cake, but I think it's tastier. I left you a link to recipe.

Thanks for the suggestion. I've already made that cake with whole apples and burnt sugar a few times. And that was the MEGA winner among those who tasted it. I will definitely try the apple cake version)

You have nothing to do, Adina. Although I saw that some people put it in whipped cream and call it apple cake, this apple cake is quite different from the ripe apple cake you have already tried. That one contains whole apples, burnt sugar, it is syrupy, while the recipe we are talking about looks more like a cake, being dried and powdered with sugar (others call it apple pudding). However, the recipe is at least as simple as that of the ripe apple cake and is really worth a try.

Good evening! Very good recipe, I added walnuts. Half an hour ago I took it out of the oven and I didn't even wait for it to cool :). Still looking for anything I want to cook on this site. Thank you!

Hi! I'm surprised that I didn't put walnuts in the cake recipe too, most of the time I put them - I probably didn't have them in the kitchen at the time, and I never let a missing ingredient destroy my appetite for cooking :) Especially that it doesn't come too often. Like the cake, the cake seems best to me when it's hot, fresh out of the oven. I hope you find on the site almost any recipe you are looking for.

Hi! Congratulations on all the recipes posted. I tried some of them and they came out tasty. I'm glad I found this site. Finally, my cake came out the way I wanted, from the many recipes I made, this is the only one that came out the right way. Thanks and keep it up.

Hi! And thank you! :) And for me it is a joy to read messages like this, I hope that the cake recipe will be the first in a long series of successful recipes.

Like all the networks we have tried, it is super good. Congratulations for what you do and thank you for sharing the networks with us.

Hi. bravo for all the recipes, I have to make time to try your recipes, some I made, they are delicious, thank you

With pleasure, Neli! Now, if we are still around Easter, you will probably find some time to test some recipes. I enjoy cooking!

They gave up. More flour was needed (500g). & # 65533 & # 65533

There is no point in using more than 400g of flour for the cake. I'm sorry to hear that your cakes have been left, but I suspect that the egg white foam is to blame, not the amount of flour. You should not be discouraged, next time try to beat them very well, keep the foam as fluffy as possible when mixing the composition of the cake and use eggs as fresh as possible. Success!

I don't praise people in general. All the less men. But I see that everyone praises you and it didn't occur to you: D I managed the cake. I feel like jumping up through the house, because my donuts don't come out either. It's fluffy, tall, tasty, good-looking. a wonder! Now I put a pizza in the oven. With the countertop according to your recipe, of course. The only pizza counter that comes out after a life in which I kept asking my mother to make my pizza like mine was scraped from the tray. And now I make pizza whenever I feel like it :) I've been making your recipes for a while. Already if I want steak for example, I think: & quotIa to see. Robert how do you do it?! & Quot Or dumplings. Or mushrooms. I saw the stuffed potatoes today. I have to do that soon. What's more. Thank you for taking the time to describe your recipes in such detail and to respond to our comments, we saw that you are very prompt! Cristina O

Cristina, I'm prompt maybe because I receive messages so beautiful like this :) Unfortunately, I'm not always on stage, I must admit that sometimes I forget to respond to a comment. I activated the moderation of the comments more to make sure that I don't miss any unread, but sometimes I'm very busy and I leave on later, and later other messages may appear and that's how I end up feeling a little overwhelmed by the situation, because the messages keep gathering on facebook or email and I am stubborn to answer them all :)

Let me also tell you why I think the praises I received will never cross my mind: it seems to me that I am undeserved to a great extent, I consider that explaining some recipes is not a great philosophy, plus it is a kind of teamwork here, very important is the one who reads and implements the recipe. I don't know if I thanked anyone else for this - how many thousands of answers have I given since 2010 and so far, I don't know what I wrote here :) - but at least thank you for reading the recipes carefully and pay attention to all the details, so you make me look good in this game of my culinary blogger.

It is not the first site / blog from which I try to make a meal. I have had many failed attempts in the past, I am also frustrated when something doesn't work out for me. So, for years I spun between the same foods I know and I get out. I haven't been involved in sweets for years. I resigned myself to peace. I buy. Or does my mother. Now, for some time cooking food from your blog and seeing that we have about the same tastes, let's risk sweets. I made the cookies with raisins, I have already adopted the cake top for a long time, the cake will fit into our usual house and I looked at the almonds:) Okay, I would only stay in the kitchen as much as I like here :)) Recipes yours are well described, the quantities are exact and even if some detail remains uncovered (rarely), I find it safe in the comments. Congratulations on the work you do, no matter what you call play. or passion, we your readers have only to gain! Cristina O

Ha! : D I can't handle all these praises well, so I noticed something to relate to: I have to be more careful when writing recipes, I don't want you to have to read so many comments to discover a detail that I forgot let me tell you :)

Cozonac with cocoa and chocolate filling

Cocoa cake with chocolate and chocolate filling, a taste different from the classic cake taste that we were or are used to. It is a cake that has no nuts at all, only good for those who do not tolerate it. I made it at a time when walnuts were just making me feel bad, so I looked for other fillings.

That's how I got to the cake with cocoa and chocolate filling and I really liked it! The video recipe has been filmed for a long time, but I said that I should still post it, even if the style in which I filmed is older. In the end, it's important to see how I made this cake.

Other cake recipes can be found in the images below, just by clicking on them:

fluffy cake with cream fluffy walnut cakes cake with scalded dough


Hello dear lusts. Today I present you a delicious recipe, namely DUTCH PANCAKE WITH COCOA. This pancake is fluffy, can be served with anything you want and will become your favorite. I wish you to continue to have a tasty day and good appetite!


  • 3 eggs (at room temperature)
  • 150 ml. - milk (at room temperature)
  • 60 gr. - flour
  • 20 gr. & # 8211 cacao
  • 1 teaspoon & # 8211 vanilla essence
  • 30 gr. - butter

To be served:

Method of preparation:

  1. Put a pan or baking tray in the preheated oven at 200 degrees C for 10 minutes (usually I put the pan in the oven once I turn it on and until it heats up well)
  2. Break the eggs in a bowl, add the flour, cocoa and mix until you have no lumps.
  3. Then pour the vanilla essence, milk and incorporate everything together.
  4. When the pan has heated, add the butter and leave it in the oven until it melts. Pour the dough and bake the pancake for 15-17 minutes. During this time, the edges above the tray will grow and brown nicely.
  5. Decorate the pancake with powdered sugar and cocoa, raspberries, bananas, finely chopped chocolate or chocolate sauce, honey and serve with pleasure. Good appetite!
If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood
  • It took
  • for 240 shells & # 8211 12o nuts
  • 250 g butter
  • 100 g of sugar
  • 3 eggs husband
  • a teaspoon of salt
  • 10 g baking powder
  • 580 g flour
  • 40 g cocoa
  • vanilla (pods, essence or vanilla sugar)
  • Cream
  • 3 yolks
  • 180 g sugar
  • 40 g flour (or 20 g starch)
  • a pinch of salt
  • vanilla (pods, essence or vanilla sugar)
  • 400 ml of milk
  • 100 g butter
  • 100 g ground nuts
  • powdered sugar for decoration

The preparation of the dough is very simple.

In a bowl, mix the soft butter with the sugar, a pinch of salt and vanilla until you get a creamy and homogeneous composition. Add one egg at a time, mixing well after each one until it is completely incorporated. baking powder.

We need to get a suitable dough that is soft, homogeneous and non-sticky.

* It is important not to knead it excessively because the nuts will come out hard and gummy, not tender.

Cover the dough with cling film and leave it to cool for at least an hour.

Meanwhile, prepare the cream.

Heat 300 ml of milk and mix 100 ml with flour or starch.

In a bowl put the yolks, salt, vanilla and sugar. Mix well with a whisk until light in color, possibly adding a few tablespoons of milk.

Pour the flour diluted in milk, then incorporate the warm milk. Put the cream on the fire and boil for 3.4 minutes since it has boiled (low heat). If you use starch, it is ready after the first boil, the starch boils instantly.

Turn off the heat, add the butter and mix to blend.

Then add the ground walnuts and put the cold cream.

It's time to bake the nuts. From the dough we form 5 g balls that we bake for about 1 minute. It is important not to bake them too much because the shells will be hard.

When we have finished baking the shells, remove the cream from the cold and fill the nuts.

There was no need to clean the edges because they came out without, the amount of 5 g was perfect. After filling them, powder them with powdered sugar. Enjoy!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".

Video: Wie beschlägt man ein Pferd. Schwerpunkt Nageln


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  6. Tonio


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