Chocolate Cakes Frosting German Recipe Easy German Recipe.

Chocolate Pudding

Ingredients

• 250 gm fresh brown bread
• 3 eggs
• 150 gm butter
• 300 ml milk
• 200 gm cream
• 125 gm sugar
• 1 tbsp lemon juice
• 50 gm chocolate powder
• 25 gm cocoa
• Cinnamon, to taste
• Ground cloves, to taste

Method

1. Crumble the bread into a bowl and add the milk. Let it soak until softened.
2. Separate the egg yolks from the whites.
3. In a separate bowl, beat together the butter and sugar until light and fluffy. Mix in the egg yolks and beat thoroughly.
4. Add the soaked breadcrumb mixture, cinnamon, a pinch of ground cloves, lemon rind, chocolate powder, and cocoa to the butter and egg yolk mixture. Mix everything well.
5. In a clean bowl, whisk the egg whites until stiff peaks form. Gently fold the whisked egg whites into the pudding mixture.
6. Grease a fluted ring mold or basin with margarine. Pour the mixture into the mold.
7. Cover the mold with foil and tie it firmly. Place the mold in a saucepan with boiling water, ensuring the water level is nearly up to the rim of the mold.
8. Cover the saucepan and steam gently for 20 minutes.
9. To serve, turn the pudding out onto a dish and refrigerate for at least 1 hour.
10. Serve chilled with whipped cream and garnish with additional whipped cream or black grapes.

Black Forest Cake

Ingredients

For the Chocolate Sponge:

• 14 eggs
• 250 gm sugar
• 250 gm refined flour
• 25 gm cocoa powder

For the Filling and Frosting:

• 300 gm cream
• 50 gm sugar
• 100 gm red cherries (deseeded)
• 100 gm melted chocolate

For Garnishing:

• Cherries

Method

1. Whip the eggs and sugar together until the mixture is fluffy and frothy.
2. Gently fold in the refined flour and cocoa powder by hand to maintain the fluffiness.
3. Spread the mixture evenly into a round mold lined with butter and brown paper.
4. Bake at 150 degrees Celsius until cooked through. Cool the sponge on a wire rack.
5. Once cooled, cut the chocolate sponge into three round slices.
6. Spread melted chocolate thinly on a steel tray and allow it to set. This will be used to create chocolate flakes for decoration.
7. Apply sugar syrup evenly over each cake round.
8. Whip the 300 gm cream with 50 gm sugar until stiff peaks form.
9. Fill or sandwich the cake layers with whipped cream and deseeded cherries.
10. Apply whipped cream all around the sides and top of the cake. Fill the remaining whipped cream into a piping bag fitted with a star nozzle.
11. Using a palette knife, scrape flakes from the set chocolate on the steel tray.
12. Decorate the cake with the chocolate flakes and arrange fresh cherries on top. Serve immediately.

Truffle Cake

Ingredients

For the Chocolate Sponge:

• 14 eggs
• 250 gm sugar
• 250 gm refined flour
• 25 gm cocoa powder

For the Truffle Sauce:

• 250 ml fresh cream
• 250 gm chocolate (chopped)

For Garnishing:

• 150 gm melted chocolate

Method

1. Prepare the chocolate sponge by following the method described for the Black Forest Cake (steps 1-4).
2. To make the truffle sauce, bring the 250 ml fresh cream to a boil. Remove from heat and add the chopped chocolate pieces.
3. Stir until the chocolate is completely melted and the sauce is smooth and velvety. If any chocolate grains remain, pass the sauce through a fine sieve. Allow the sauce to cool to room temperature.
4. Slice the cooled chocolate sponge into layers. Sandwich the sponge slices with the cooled truffle sauce.
5. Use the remaining truffle sauce to cover the top and sides of the cake, creating a smooth finish.
6. Refrigerate the cake until the sauce is set.
7. In the meantime, cool the 150 gm melted chocolate. Fill it into a piping bag and pipe various decorations onto butter paper. Let them set.
8. Decorate the chilled cake with the set chocolate decorations and serve.

Chocolate Mousse (Recipe 1)

Ingredients

• 6 egg yolks
• 150 gm milk
• 500 gm chocolate (melted)
• 400 gm unsweetened whipped cream
• 50 gm sugar

Method

1. Prepare a custard by whisking together the egg yolks, milk, and sugar over low heat until thickened.
2. Remove the custard from heat and stir in the melted chocolate until fully combined.
3. Allow the mixture to cool completely.
4. Gently fold the unsweetened whipped cream into the cooled chocolate mixture until well incorporated.
5. Pour the mousse into a serving bowl or individual glasses and refrigerate for at least 1 hour to set.
6. Decorate with chocolate curls before serving.

Chocolate Mousse (Recipe 2)

Ingredients

• 250 gm cooking chocolate (chopped)
• 3 egg whites
• 300 ml thickened cream
• 2 tbsp water
• ¼ cup castor sugar

For Garnishing:

• 50 ml cream
• 30 gm chocolate (grated)

Method

1. Place the chopped chocolate and water in a large heatproof bowl. Melt in a microwave on high for 1-2 minutes, stirring halfway, until smooth.
2. Stir in the castor sugar until dissolved. Allow the chocolate mixture to cool slightly.
3. Beat the egg whites in a separate clean bowl until stiff peaks form.
4. In another bowl, whip the thickened cream until it is thick but not overly stiff.
5. Gently fold the whipped cream and then the beaten egg whites into the cooled chocolate mixture until just combined.
6. Divide the mousse evenly into 6 serving bowls or glasses.
7. Refrigerate until set, typically a few hours.
8. Serve garnished with a dollop of cream and chocolate shavings.

Chocolate Mousse in Hippen Shell

Ingredients

For the Chocolate Mousse:

(Use the recipe for Chocolate Mousse - I, yielding enough for 2 scoops per person)

• 6 egg yolks
• 150 gm milk
• 500 gm chocolate (melted)
• 400 gm unsweetened whipped cream
• 50 gm sugar

For the Hippen Shell Mixture:

• 50 gm egg white
• 50 gm sugar powder
• 50 gm melted butter
• 50 gm refined flour
• 10 gm sesame seeds

For Sauces:

• Strawberry Sauce:
  • 50 gm strawberry crush
  • 50 gm sugar
  • 10 gm cooking butter
• Lemon Sauce:
  • 50 gm sugar
  • 50 gm lemon juice
  • 10 gm cooking butter
• Truffle Sauce:
  • 250 ml fresh cream
  • 250 gm chocolate
• Custard Sauce:
  • 250 gm custard powder
  • 125 gm whipped cream

For Decoration:

• Fresh fruits

Method

1. Prepare the Chocolate Mousse: Follow the instructions for "Chocolate Mousse (Recipe 1)" above. Make custard with egg yolks, milk, and sugar. Add melted chocolate and mix. Cool, then fold in unsweetened whipped cream. Pour into a bowl and set in the refrigerator for at least 1 hour.
2. Prepare the Hippen Shells: In a bowl, combine the egg white, sugar powder, melted butter, and refined flour to make a smooth batter. Lightly oil a baking tray. With a tablespoon, spread the mixture in thin circular motions on the tray. Sprinkle sesame seeds over the circles.
3. Bake until lightly golden brown. Immediately upon removing from the oven, quickly press the warm circles over an inverted muffin mold or cup to form a shell shape, or roll them around a round stick or pencil to create cigar shapes. Allow them to cool and harden.
4. Prepare the Strawberry Sauce: In a saucepan, combine strawberry crush, sugar, and cooking butter. Cook over medium heat, stirring, until the sauce thickens to a pourable consistency. For a smoother sauce, pass it through a fine sieve.
5. Prepare the Lemon Sauce: Use the same method as the strawberry sauce