Cake with chocolate inside - how to cook a chocolate cake with chocolate chips, a step by step recipe photos

According to the ancient Christian belief is Easter cake is the most important dish on a festive feast. Long time ago, almost every home baked variety of pastries at Easter, but it is for Easter cakes can be judged as skillful and industrious housewife. This year, I baked for his household tasty, fragrant air and yeast cake with white chocolate and covered it with a creamy chocolate coating prepared from the same chocolate.

Every housewife knows that to the preparation of any Easter dishes need to proceed always in a good mood. So cute kulinarka, tune in to a positive and read my step by step photo processing, recipe, following which your Easter cake with white chocolate are guaranteed to get well very delicious and cute.

you need to prepare for the test:

• butter - 400 g;
• milk (fat 3, 2%) - 360 c;
• salt - 0, 5 h .; l.
• flour - 2, 5kg;
• fresh yeast (pressed) - 50 g;
• sand Sugar - 300 g;
• vanillin - 1 pack;
• Chicken yaytsa- 12 pcs .;
• white chocolate - 300 gr.

will need to glaze:

• white chocolate - 100 g;
• fatty cream (33%) - 60 gr.

How to cook a cake with chocolate inside a

To knead the dough for the cake, we first of all, of course, will need to make the brew. This is done very simply, as the yeast "like" a warm environment, the milk is first heated to room temperature, but do not overheat. It is in the warm milk we dissolve the yeast and stir 40 grams of sugar and 40 grams of flour. Brew for half an hour remove to a warm place and safely engage in the preparation of the remaining ingredients for the dough.

First, we need a chilled butter nastrogat knife.

Sugar, salt, vanilla and eggs put in a blender bowl and whisk on low speed, but not to the formation of foam. Our task, which would dry ingredients were dissolved in the mixture until the last speck.

The next step - chopped butter in a deep bowl mix the sugar with the egg-mass. I do it in a blender.

Here's what our dough at this time. By the presence of active bubbles on the surface of the milk can be determined that yeast and fresh dough for cakes, we must come out successful.

Next, the sponge mix with egg-oil mixture.

For your convenience, I have sifted flour in advance. Try to add the flour to the dough in several stages, portions of about 300-500 grams.

After each addition, stir thoroughly, that there were no lumps.

Soon the dough will be on density such that it will be inconvenient to knead with a spoon.

Therefore, for further mixing, at the kitchen table doing "pillow" of flour on which we lay out our pastry.

vigorously punched his arms about, for ten minutes. During this time, usually, it is possible to knead the dough elastic and uniform for the lush and beautiful cakes.

A tasty pastry for cakes we shift into a bowl, cover with a cloth and remove the heat in forty minutes for rasstaivaniya.

During this time we need the white chocolate cut into pieces of any shape of size not more than 0, 7 0, 7 mm. Chopped chocolate divide into 8 pieces.

See how wonderful approached dough for cakes.

Now, we need the dough knead well again on the table, but without the addition of flour.

From this amount of dough is obtained 8 medium-sized cakes. Therefore, I divide the dough into eight equal parts. Then, each piece put on the table and hands form a cake out of it. Further to the cake spread 1/8 of the chocolate.

The edges of tortillas zaschipyvaem inside.

forming Dough "bun" and put it in the form of cakes.

Future mud pies in tins put in a warm place for 30 minutes to raise the dough.

Compared to the previous photo you can see that the dough has doubled.

We will bake cakes in a pre-heated oven on low heat for about fifty minutes.

Admire what handsome rosy-cakes with white chocolate I had just learned from the oven. Tasty Easter cakes are better left in the molds until they are completely cool.

In the meantime, we can prepare the glaze of white chocolate and cream.

How to make icing, white chocolate and cream cake for

Chocolate broken into pieces and put in a saucepan with cream.

We put in a water bath and stir with a spoon, on low heat drown chocolate and cream. No need to give the mixture to boil.

made from white chocolate and cream frosting home a thick consistency and a uniform.

Do not wait until the mixture has cooled, take a cooking brush and generously smear her in the cakes.

While glazing is not stuck, you need to decorate a delicious and unusual Easter cakes in its sole discretion. As you can see, I just purchased in advance decorated colored sprinkles.

Here is the cake with chunks of white chocolate in the section.

A small pieces of white chocolate melted during baking and pastries filled with incredibly delicate chocolate-cream flavor and aroma.

But several large cubes of white chocolate did not change its structure during baking, and it gives our Kulich special flair.

I hope that you enjoy my cake with white chocolate and you will often use it. ???? Hostess wish always successful baking and consumers - bon appetit!