Belgian chocolate cake. Description of the dessert

The Belgian Chocolate cake recipe is of interest to all hostesses who have tried this confectionery miracle at least once. Unfortunately, the classic "Belgian Chocolate" is prepared according to an exclusive recipe, which is kept secret by the producers. In the original, real Belgian chocolate and French cognac are used for its preparation. Despite this, even a novice hostess can cook this amazing dessert without adding expensive ingredients.

Look at the recipe with a photo of the Belgian Chocolate Cake and you will see how this treat can be prepared in the most ordinary kitchen from simple and quite affordable products.

How to make a Belgian chocolate cake and photos of all the steps

Ingredients:

Biscuit base:

Cocoa - 4 tbsp. l
Flour - 200 g
Sugar - 200 g
Water - 200 g
Sunflower oil - 60 g
Baking powder - 10 g

Cream:

Milk chocolate - 200 g
Dark chocolate - 100 g
Cream 30% - 200 ml
Butter - 10 g

Sweets for decoration:

Cookies (you can take a ready-made biscuit) - 450-500 gr

Butter cream of 150 gr and cans of condensed milk:

Cognac or rum (can be replaced with fruit syrup) - 1-2 tbsp. l.
Cocoa powder - 2 tbsp. l.
Sugar - 3-4 tbsp. l.
Condensed milk - 1 can

Prepare all the necessary ingredients for the biscuit, cream and decoration.

The Belgian Chocolate Cake recipe describes step by step all the steps in preparing this delicious dessert.

Try to stick to the order of preparation of the main blanks. So it is much easier and faster to assemble the finished cake, without wasting several hours of precious time.

The cream should be prepared in advance, as it will have to stand a little in order to thicken better and become exactly the right consistency. Candy for decoration is also desirable to make in advance. Both cream and sweets can be stored in the refrigerator for several days, so you can make them in advance - as a result, it will take you no more than two hours to prepare the cake.

Cream:

Grate dark chocolate (preferably dark with a cocoa content of at least 70%) on a coarse grater or chop with a knife into not very large pieces and put in a small bowl or gravy boat.

Melt it in a water bath, add cream, mix well and bring the chocolate mixture to a boil.

To make the cream more tender and airy, but at the same time keep its shape well, you will need to add a piece of butter to it and beat well, the longer you beat the cream, the thicker and stronger it will be.

Add the butter to the hot chocolate mass, hold for a few minutes on low heat to melt it, and immediately remove from heat. Start whipping the cream when the mass has cooled to room temperature.

Cover the finished cream with cling film and put in a cool place for 1 hour.

Sweets for decoration:

Scroll the cookies through a meat grinder or crush with a rolling pin. If you are using a sponge cake, it will need to be grated or passed through a meat grinder or blender.

Beat a jar of condensed milk well with softened butter.

In a convenient bowl, thoroughly mix the crumbs from cookies or biscuits, cream and syrup (cognac).

Form into balls and roll them in cocoa powder.

Place the sweets on a cutting board or silicone mat and place in the freezer for 40-50 minutes.

Biscuit base:

Turn on the oven to preheat. Prepare two convenient bowls: in one, pour the water and oil, in the other, mix the flour, cocoa, salt, baking powder and sugar.

Gently pour the flour mixture into the water and mix thoroughly. You should get a fairly liquid dough, in its consistency resembling thick sour cream.

Lubricate a baking sheet or baking dish with a thin layer of butter or vegetable oil, pour the dough into it, carefully level it with a knife and bake in the oven at a temperature of 180 degrees for 40 minutes. Biscuit can be prepared in a slow cooker.

Lubricate the inside of the bowl with oil, pour the dough and turn on the “Baking” mode.

Cake assembly:

The finished biscuit must be cooled to room temperature and carefully divided into two or three parts. You can cut the base with kitchen string or fishing line.

Soak two cakes with hot cream and brush with a thick layer of cream prepared in advance.

Part of the cream grease the side surface of the cake and sprinkle with biscuit crumbs.

Melt a bar of dark chocolate in a water bath and brush the surface of the cake with it.

Let the glaze harden a little, and then decorate its surface with candies.

Now you know how to make Belgian Chocolate Cake. It remains only to put it in the refrigerator for several hours for impregnation, and you can enjoy its amazing taste.

Look at the photo of the Belgian Chocolate cake - a luxurious dessert is ideal for treats on the festive table:

Bon appetit!

Frozen Belgian chocolate cake? it is a delicious and gourmet treat that is made from selected high quality ingredients. The dessert consists of several soft biscuit cakes soaked in sugar syrup and cognac, which are smeared with a melting cream of selected dark chocolate. The top of the cake is covered with a shiny icing and decorated with chocolate balls.

Ingredients: filling "Dark chocolate", cream on vegetable oils, egg product (melange), sugar, premium wheat flour, vegetable oil, whole condensed milk with sugar, water, cocoa powder, biscuit emulsifier, sweet butter, cognac, wine, dark confectionery glaze, baking powder (baking powder), flavoring agent (citric acid), preservative (sorbic acid), flavorings, salt.

The filling "Dark chocolate" consists of: dark chocolate, granulated sugar, sweetened condensed milk, vegetable fat, acidity regulator (tartaric acid), preservative (potassium sorbate).

Cream on vegetable oils consists of: water, hydrogenated vegetable fat, sugar, milk protein, stabilizers (sorbitol, hydroxypropylcellulose), emulsifier (esters of glycerol, diacetyltartaric and fatty acids, polyoxyethylene sorbitan monostearate, lecithin), salt, flavor identical to natural ( vanillin).

Whole milk condensed with sugar consists of: normalized milk, sugar.

Biscuit emulsifier consists of: water, mono and diglycerides of fatty acids.

Contraindicated in people with individual intolerance to egg white and milk protein.

Nutritional value per 100g of product: proteins 5.02g, fats 21.77g, carbohydrates

Energy value in 100g - 367 kcal.

The product has been frozen.

Defrost at a temperature of +2 "C + 4" C - 10-12 hours.

Shelf life in a frozen state - 12 months at T -18 "C. Shelf life after defrosting 120 hours at T from +2" C to +4 "C.

Re-freezing is not allowed.

TU 9130-005-53822073-05

OJSC Khlebprom, Chelyabinsk, Russia.

Release form, composition and packaging

JSC Khlebprom, Chelyabinsk, Russia. Cake Mirel Frozen Belgian chocolate, 900 g. sugar, premium wheat flour, vegetable oil, sweetened condensed milk, water, cocoa powder, biscuit emulsifier, sweet cream butter, cognac, wine, dark confectionery glaze, baking powder (baking powder), flavor additive (citric acid) , preservative (sorbic acid), flavors, salt. The filling "Dark chocolate" consists of: dark chocolate, granulated sugar, condensed milk with sugar, vegetable fat, acidity regulator (tartaric acid), preservative (potassium sorbate). Cream on vegetable oils consists of: water, hydrogenated vegetable fat, sugar, milk protein, stabilizers (sorbitol, hydroxypropyl cellulose), emulsifier (esters of glycerol, diacetyl tartaric acids, polyoxyethylene sorbitan monostea rat, lecithin), salt, flavoring identical to natural (vanillin). Whole milk condensed with sugar consists of: normalized milk, sugar. Biscuit emulsifier consists of: water, mono and diglycerides of fatty acids. Contraindicated for people with individual intolerance to egg white and milk protein. value per 100g of the product: proteins 5.02g, fats 21.77g, carbohydrates 37.76g. Energy value per 100g - 367 kcal. Shelf life in a frozen state is 12 months at T -18 "C. Shelf life after defrosting 120 hours at T from +2 "C to +4" C. Re-freezing is not allowed. TU 9130-005-53822073-05

All hostesses who have tried such a culinary masterpiece at least once in their life strive to find out the Belgian chocolate cake recipe. However, the manufacturers keep the classic recipe a secret. It is only known that the composition of the sweet pie includes the original Belgian cocoa-containing product and French cognac. But don't worry, this delicacy is quite simple to make. You can cook it even without unique and expensive ingredients.

How to make Belgian chocolate cake

Belgian chocolate cake is popular not only among housewives, but also in professional cooking. This is a very chocolate and very tasty cake, in the proportions of which all the subtleties of confectionery art are observed.

List of products for cake

Belgian chocolate cake ingredients

Classic chocolate cake recipes contain cocoa, baking powder and sugar. From these ingredients, a good curd mass is obtained. But the composition of the Belgian pie necessarily includes a natural cocoa product. The more natural cocoa ingredient you choose, the tastier this unique dessert will turn out.

Required Ingredients:

chicken egg - 2 pcs.;
butter 82.5% - 100 gr.;
sweet bar with a high content of cocoa - 100 gr.;
sugar - 100 gr.;
flour - 100 gr.;
baking powder dough - 1 tsp

Necessary ingredients for the cream

To soak the Belgian chocolate cake, use the recipe for a creamy delicious cocoa cream. It consists of:

butter - 135 gr.;
powdered sugar - 135 gr.;
cream cheese - 360 gr.;
sweet bar with a high content of cocoa - 100 g.

To get a delicious impregnation, mix all the ingredients and beat them with a mixer on medium power.

And to make the cake even more interesting and tasty, experienced chefs advise lubricating the sides of the rich dish with ganache cream. It contains only white sweet bar and cream.

Cooking cakes

To prepare such a confectionery miracle, grease a baking dish with butter. Melt the cocoa bar in a water bath. Next, beat the granulated sugar with butter, gradually adding eggs to the dough. Pour the cooled sweet mass into the finished homogeneous mixture, add the baking powder and mix thoroughly. Bake for 40 minutes at 180 degrees.

Some hostesses cook a chocolate biscuit in boiling water. And in this way you can really cook a magnificent biscuit without even using the oven.

How to make cream step by step

White chocolate ganache cream is perfect for leveling the sides of the cake. You will spend no more than 60 minutes preparing the cake. And it will take you only 10 minutes to make ganache.

First you need to pour hot cream on a white sweet tile. In this way, you will melt the white mass very quickly. And since white chocolate loses its taste when melted, it is better to add some kind of flavor enhancer to the finished mixture. Small amounts of vanilla extract or sugar syrup are great.

Belgian chocolate cake video recipe

How to decorate a cake in an original way

A chocolate dessert acquires exotic notes in design if fresh strawberries are laid out along the edges of the mold. And it will also be very elegant if you apply white chocolate ganache cream on all sides with a spatula, and sprinkle coconut on top.

Soak the lower part of the cake with hot cream, this is necessary for the tenderness of the biscuit and cream.

If you have a big celebration and need to do something extraordinary, use frozen caramel and fondant to decorate the cake. Some skilled craftsmen sculpt figurines from mastic, which are then placed on multi-tiered biscuit pies.

If you don't have time to decorate, cover the sides of the sweet treat with ganache cream and pour some frosting into the center of the biscuit. It can be purchased already in a ready-made powder mixture in any specialized store.

Many desserts and cakes have a biscuit base. Soak the bottom of the cake with cream. Then the aroma of biscuit will sparkle with new shades, and the taste of confectionery sweetness will become more juicy and rich.
Use a glass of small chocolate balls to decorate baked goods. This will give your cake an appeal and enhance the flavor.
When whipping impregnation at home, choose high quality curd cheese. The quality of cream cheese is responsible for the splendor of the curd mass. Better yet, cook it yourself.
Cut biscuit cakes into 2 layers and make a layer of sugar between them if you want a softer and more fragrant biscuit base.
Be sure to decorate the cake. Those with a sweet tooth are delighted with culinary delights, which are not only very tasty, but also look beautiful.

Bon appetit!

Cake "Belgian Chocolate" - the standard of chocolate desserts. The confectionery product looks elegant and concise. But the main highlight of the dessert is the unsurpassed taste of the delicacy. Chocolate notes will drive the avid chocoholics crazy. You just can't resist dessert.

Description of the dessert

The Belgian Chocolate cake recipe is sure to come in handy if a festive event is at stake. The confectionery product looks very attractive. By adding a little decor to the surface of the sweet, you will get a full-fledged dessert that can compete even with chocolate restaurant sweets.

In the process of creating a cake, we will have to prepare:

biscuit cakes;
cream;
glaze;
decoration.

For this dessert, we need two types of chocolate - milk and black. The only condition, a delicacy of cocoa beans, must be of high quality, with a high content of cocoa butter and beans.

The cream should be prepared before the biscuit. This nuance is explained by the fact that the cream should be well infused, and its mass should solidify. The thickened cream is better applied to the cakes. Plus, you will not encounter the fact that the impregnation will flow out far beyond the biscuit.

What ingredients should be prepared?

To make a cake, we need far from a small amount of ingredients. But the taste of exquisite sweetness will make you bake pastries more than once and please your loved ones.

Basic set of products for biscuit:

5 tablespoons of flour (heaped tablespoons);
a glass of sugar and flour;
glass of water;
7 tablespoons of vegetable oil;
a couple of tablespoons of baking powder.

Basic set of cream products:

a couple of milk chocolate bars
black chocolate bar;
a glass of cream;
a tablespoon of butter.

Basic glaze set:

dark chocolate bar;
30 ml of cream, butter and milk;
1 spoon of gelatin;
50 ml warm water.

Jewelry is your choice. The dessert looks interesting with chocolate-covered strawberries, chocolate slices, truffles and blueberries sprinkled with powdered sugar. We write down the recipe for the Belgian Chocolate cake in the cookbook, and proceed to the preparation of the confectionery.

Dessert making process

So, earlier we stipulated that the cream for the cake should be prepared in advance so that it has time to thicken, then the moment the cakes are smeared. Let's start creating the filler.

Step-by-step preparation of cream mass:

We rub the proposed types of chocolates on a coarse grater. A blender is allowed. Put the sweetness in a dry bowl. We put the dishes on the fire.
When the chocolate has melted, add the required amount of cream. Constantly stir the mass with a spoon so that the liquid reaches a homogeneous consistency.
Remove the cream from the heat, add the butter, and beat the mass with a mixer. The longer you carry out the whipping procedure, the better. The density of the cream depends on this. Cover the cream with cling film and place in the refrigerator.

While our creamy mass is solidifying, let's start preparing a classic biscuit, which is based on everyone's favorite cocoa.

Pour vegetable oil and water into a bowl. Set the dishes aside.
In another bowl, add all dry ingredients. Sift them through a fine sieve.
Pour the loose mixture into a bowl with water and vegetable oil. Beat the dough intensively. Lubricate the form with vegetable oil. Pour the prepared dough and bake for about 40 minutes at medium temperature.

While the cake is cooking, create the frosting. To do this: a bar of chocolate, milk, cream and butter - send to the fire. Soak gelatin in water. We bring the chocolate mass to a homogeneous consistency and remove from heat. We introduce the swollen gelatin and mix the icing well. Watering is ready!

Cut the cooled biscuit into three even parts, coat the cakes with a creamy mass. We send the cake to the refrigerator for an hour. After that, pour chocolate icing and decorate the dessert. Bon appetit!

It is very important to sift the dry ingredients through a sieve. This will help avoid lumps and also enrich the products with oxygen. To prepare a delicious dessert, follow these rules:

If the cake is dry, soak it. As an impregnation, use rum, cognac or liquor diluted with water.
Decorate with uncured icing.
Be sure to cover the cream with cling film so that the mass does not absorb foreign odors.
Do not overheat the chocolate while creating the cream.

Cooking the Belgian Chocolate Cake according to the proposed recipe will delight you with splendor and rich chocolate flavor. Dessert is ideally combined with hot and alcoholic drinks, such as liquor, champagne and wine.

Do you want to try something? Then you should definitely try one "chocolate miracle" - Belgian chocolate (cake). The name “Belgian Chocolate” was given to the cake (the recipe of which is kept secret) because it contains elite Belgian chocolate. Despite the fact that this delicacy cannot be recreated 100% at home, we offer you a recipe for the Belgian Chocolate cake in Russian.

Cake "Belgian Chocolate" (the recipe of which we offer) is not exactly what is sold in elite stores, but it is in no way inferior to the classic version, having no less pleasant and rich taste of chocolate. This chocolate-chocolate cake, with chocolate ganache and chocolate icing, is a real delicacy for chocolate connoisseurs.

So, prepare the following products:

Flour, sugar and water - 200 grams each,
Sunflower oil - 60 grams,
Cocoa - 3-4 tablespoons,
Salt - a pinch
Dough baking powder - 8-10 grams,
Milk chocolate - 2 bars,
Dark chocolate - 1-2 bars,
Cream (fat content from 30%) - 200 ml.,
Sweets - for decoration,
Butter - for greasing the mold.

How to cook

Mix water and sunflower oil in one bowl and all dry ingredients (flour, cocoa, salt, baking powder and sugar) in another bowl. Then combine the dry mixture with the liquid and mix thoroughly.

Get this dough.

2. Lubricate the baking dish thoroughly with butter and pour the mass into it, set it to bake at 180 degrees, setting the cooking time for 40 minutes. If you cook in a slow cooker, then set the standard baking program.

3. While the “pie” is being prepared, prepare the cream (chocolate ganache). To prepare it, you need to boil the cream (150 ml), chop the milk chocolate and combine it together. Thoroughly mix the cream with chocolate (until completely melted) and set to cool.

It will turn out like chocolate paste.

4. When the “pie” is baked, carefully remove it from the mold and divide it into two parts (cakes).

5. Now pour a little hot cream on the bottom cake (remaining ml) and brush thickly with ganache. Cover the greased cake with the second layer (cake) and brush it with the remaining ganache.

6. Now prepare the icing by melting the dark chocolate in a water bath.

7. Lubricate the cake with icing and decorate, set to cool.

8. Get this "chocolate bliss"! Enjoy!