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    You are in: Home / Community Forums / Recipe Requests - General / Recipe after cake image
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    Recipe after cake image

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    Vesperman
    Tue May 07, 2013 11:09 am
    Newbie "Fry Cook" Poster
    Hello everybody icon_biggrin.gif

    The birthday of a friend is coming soon and she asked me if I was willing to make for her what she describes to be " the perfect cake" . I was a little bit afraid of what she was going to show me, but now I believe it isn't so difficult to make. The thing is I'm not sure what the first and second layers are. I believe the first one is a white chocolate ganache and the second a milk chocolate mousse ( or also ganache) , does anybody have a better idea? Thanks a lot for any reply!
    Zeldaz
    Tue May 07, 2013 11:13 am
    Food.com Groupie
    No description from her about what they are? The top layer looks almost like cheesecake.
    Take a look at this recipe as a starting point. http://www.marthastewart.com/317890/triple-chocolate-mousse-cake
    Just in case it does turn out to be a cheesecake, see these:
    http://www.foodnetwork.com/recipes/4-layer-cheesecake-recipe/index.html
    http://atlantickitchen.blogspot.com/2010/01/triple-chocolate-cheesecake.html
    Vesperman
    Tue May 07, 2013 11:24 am
    Newbie "Fry Cook" Poster
    Sadly no, she found it while browsing facebook one day.
    Zeldaz
    Tue May 07, 2013 11:26 am
    Food.com Groupie
    Vesperman
    Tue May 07, 2013 11:27 am
    Newbie "Fry Cook" Poster
    I just read your suggestions and I believe that the 4 Layer Cheesecake recipe to be quite close to the image, if it will turn out how I imagine. Thanks a lot!
    Zeldaz
    Tue May 07, 2013 11:30 am
    Food.com Groupie
    Dee514
    Tue May 07, 2013 11:51 am
    Forum Host
    I can't quite make out the watermark on the original poster's photo, If I could, I would look up the blog the photo was taken from to find a description of the cake.
    At first glance, I thought the white layer might be a cheesecake. Upon a second look, it looks exactly like a (vanilla) gelatin based mousse, even a ganache mousse does not slice that cleanly. The darker chocolate layer (semisweet chocolate?) looks like it could be a cheesecake or a truffle mousse from the "slicing marks". icon_confused.gif
    A description of the cake certainly would be helpful (instead of guessing what the layers are)!
    Vesperman
    Tue May 07, 2013 3:57 pm
    Newbie "Fry Cook" Poster
    Your watermark question gave me the brilliant idea to look up the image on tineye, and guess what, I managed to find the exact source!
    It's a Romanian site from what I can see, but nonetheless it's enough. Thanks a lot for your ideas guys!
    Vesperman
    Tue May 07, 2013 4:11 pm
    Newbie "Fry Cook" Poster
    Zeldaz
    Tue May 07, 2013 4:19 pm
    Food.com Groupie
    You have quite the project ahead of you! If it works out well, you could post it in the database here (in English).
    Dee514
    Tue May 07, 2013 4:39 pm
    Forum Host
    Congrats! I'm glad you found the source and the recipe. icon_biggrin.gif
    I didn't check the thread to see that you had already found it before I posted my following reply, LOL
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
    If you invert the layers (start with dark choc, end with white choc), and pour them over a thin brownie (or chocolate cake layer, or chocolate cookie crumb layer) for the bottom most/"crust" layer, I think you will have an excellent facsimile of the cake you posted the picture of. icon_smile.gif

    Dulce Delight - Triple Layer Chocolate Mousse (You may want to consider doubling the recipe to make the mousse layers thicker so they will fill more of the springform pan.)


    ===========================================================
    Following is the translation I got of the page/recipe....

    3 kinds of chocolate cake

    A classic long question, but which one day anniversary and potency cold weather could impact them. For those who love chocolate, this cake is a dream come true, bringing into focus, with each layer, a new adjoining the most delicious flavor ingredient, and thus each takes you through the world ts delicate white chocolate eggnog enriched by the silky milk chocolate, culminating in the slightly rough, but firm, bitter chocolate flavored rum, keeping the final aerated sponge and full of cocoa.
    spectacular cake served on special occasions only good for the upcoming winter holidays .

    INGREDIENTS BLAT (21cm)
    2 large eggs
    50g sugar
    2 tbsp oil
    40g cake flour
    10g cocoa
    1/4 teaspoon baking powder
    Pinch of salt

    SYRUP: 100ml water 50g sugar essence of bittersweet chocolate cream: 100g whipped cream 200g dark chocolate (minimum 50% cocoa butter) 200g whipped cream, used beaten 1 teaspoon rum 3 sheets gelatine milk chocolate

    CREAM: 100g whipped cream 150g milk chocolate (or Nutella) 150g whipped cream, beaten used 2 sheets gelatin
    WHITE CHOCOLATE CREAM: 100g cream liquid 150g white chocolate 150g whipped cream, beaten used 50ml eggnog 3 sheets gelatine 300 g bars of chocolate inside ! Whipped cream is used me in cream and, therefore, unsweetened.

    PREPARATION: For the dough,

    remove the eggs from time to reach room temperature or kept 15 min in warm water. separate whites from yolks carefully so do not stay with traces of egg yolk, then mix with sugar and salt for 5 minutes at high speed. When egg shows no large bubbles and resembles a foam like snow, add all the yolks, rubbed previously with oil. Fold with a goal, mixing gently, circular, up and down. Separately sieved and mixed flour, cocoa and baking powder. adding dry ingredients with egg composition in three increments, stirring after each. shall continue to Mix using the whisk until all lumps are broken. Composition pour in greased and dusted (on the walls), and the bottom of which was fixed parchment paper. Lift the tray up over the counter, then let him fall a few times to break large air bubbles too. countertop 20min bake at medium heat in oven preincins. dough baked remove from oven and let cool.

    Creams are preparing a time, starting from the bottom, the one with dark chocolate. The process is similar, as follows: put whipped cream is heated in a saucepan. When it begins to boil, remove from heat and add chocolate broken pieces as small, then mix until you get a uniform composition.
    Meanwhile, put the gelatin sheets in cold water hydrated, plenty of them as cover. After 2-3 minutes, remove the leaves from the water and squeeze the hand.

    chocolate composition check the temperature and if it feels slightly hot, add a sheet of gelatin. If it was dissolved in 5 seconds can add these, the composition having a high enough temperature that ensures complete dissolution of gelatin. But if gelatine dissolves, call saucepan over low heat and stir until it reaches a favorable temperature. put melted chocolate to cool in cold water bath, during which they beat remaining cream. For the cream to harden, before being beaten to pieces and the box is inserted into the freezer for 10 minutes. whipped cream is removed from cold and mix well until it hardens, then incorporate the chocolate mixture along with essence, or if the cream with white chocolate eggnog. If not using liquor, the liquor 50ml 50ml are replaced with other whipped cream.

    Dark chocolate cream and pour over cake leveling and insiropat cooled cake (optional) upside down (with the top facing down) on serving plate and fixed with a ring in the form in which it was baked cake . I have used an adjustable ring and thus, although cake was baked in a 21cm shape, final cake had a diameter of 20cm.

    To be sure the area on the edge, where the cream comes in contact with the ring. There cream must gently push toward the edges, not spaces left between countertop and cream.

    Cream cake and place in the freezer (or, if you have no place in the refrigerator) until the cream is ready to come. After it is leveled in the ring, the cake is reintroduced in the freezer, waiting for the third creams, the white one.

    After adding cream white cake is inserted into the refrigerator, where it will remain at least 4 hours, the time it takes the cake to harden. To remove the ring, run a thin knife blade all around the cake, making sure that it is perpendicular to the plate and always in contact with the ring, otherwise the cake will come out wavy edge.

    If you want to be decorated with chocolate bars, it is important that this be done shortly before serving, because contact with moisture in the fridge, some types of bars tend to soften.
    To fix the bars side wall of the cake, grease it with melted chocolate and cooled, representing the link between cake and candy.
    **Jubes**
    Tue May 07, 2013 7:25 pm
    Forum Host
    I searched for the image using Google and found it on a Romanian blog

    Here's the link
    http://bucatariacaseinoastre.blogspot.com.au/2012/12/tort-cu-3-feluri-de-ciocolata.html

    and here's the recipe after using the 'translate" to english

    3 kinds of chocolate cake
    A classic long question, but which one day anniversary and potency cold weather could impact them. For those who love chocolate, this cake is a dream come true, bringing into focus, with each layer, a new adjoining the most delicious flavor ingredient, and thus each takes you through the world ts delicate white chocolate eggnog enriched by the silky milk chocolate, culminating in the slightly rough, but firm, bitter chocolate flavored rum, keeping the final aerated sponge and full of cocoa.
    spectacular cake served on special occasions only good for the upcoming winter holidays .

    INGREDIENTS BLAT (21cm)
    2 large eggs
    50g sugar
    2 tbsp oil
    40g cake flour
    10g cocoa
    1/4 teaspoon baking powder
    Pinch of salt SYRUP: 100ml water 50g sugar essence of bittersweet chocolate cream: 100g whipped cream 200g dark chocolate (minimum 50% cocoa butter) 200g whipped cream, used beaten 1 teaspoon rum 3 sheets gelatine milk chocolate CREAM: 100g whipped cream 150g milk chocolate (or Nutella) 150g whipped cream, beaten used 2 sheets gelatin WHITE CHOCOLATE CREAM: 100g cream liquid 150g white chocolate 150g whipped cream, beaten used 50ml eggnog 3 sheets gelatine 300 g bars of chocolate inside ! Whipped cream is used me in cream and, therefore, unsweetened. PREPARATION: For the dough , remove the eggs from time to reach room temperature or kept 15 min in warm water. separate whites from yolks carefully so do not stay with traces of egg yolk, then mix with sugar and salt for 5 minutes at high speed. When egg shows no large bubbles and resembles a foam like snow, add all the yolks, rubbed previously with oil. Fold with a goal, mixing gently, circular, up and down. Separately sieved and mixed flour, cocoa and baking powder. adding dry ingredients with egg composition in three increments, stirring after each. shall continue to Mix using the whisk until all lumps are broken. Composition pour in greased and dusted (on the walls), and the bottom of which was fixed parchment paper. Lift the tray up over the counter, then let him fall a few times to break large air bubbles too. countertop 20min bake at medium heat in oven preincins. dough baked remove from oven and let cool.



    Creams are preparing a time, starting from the bottom, the one with dark chocolate. The process is similar, as follows: put whipped cream is heated in a saucepan. When it begins to boil, remove from heat and add chocolate broken pieces as small, then mix until you get a uniform composition.
    Meanwhile, put the gelatin sheets in cold water hydrated, plenty of them as cover. After 2-3 minutes, remove the leaves from the water and squeeze the hand.
    chocolate composition check the temperature and if it feels slightly hot, add a sheet of gelatin. If it was dissolved in 5 seconds can add these, the composition having a high enough temperature that ensures complete dissolution of gelatin. But if gelatine dissolves, call saucepan over low heat and stir until it reaches a favorable temperature. put melted chocolate to cool in cold water bath, during which they beat remaining cream. For the cream to harden, before being beaten to pieces and the box is inserted into the freezer for 10 minutes. whipped cream is removed from cold and mix well until it hardens, then incorporate the chocolate mixture along with essence, or if the cream with white chocolate eggnog. If not using liquor, the liquor 50ml 50ml are replaced with other whipped cream.


    Dark chocolate cream and pour over cake leveling and insiropat cooled cake (optional) upside down (with the top facing down) on serving plate and fixed with a ring in the form in which it was baked cake . I have used an adjustable ring and thus, although cake was baked in a 21cm shape, final cake had a diameter of 20cm.
    To be sure the area on the edge, where the cream comes in contact with the ring. There cream must gently push toward the edges, not spaces left between countertop and cream.


    Cream cake and place in the freezer (or, if you have no place in the refrigerator) until the cream is ready to come. After it is leveled in the ring, the cake is reintroduced in the freezer, waiting for the third creams, the white one.
    After adding cream white cake is inserted into the refrigerator, where it will remain at least 4 hours, the time it takes the cake to harden. To remove the ring, run a thin knife blade all around the cake, making sure that it is perpendicular to the plate and always in contact with the ring, otherwise the cake will come out wavy edge.


    If you want to be decorated with chocolate bars, it is important that this be done shortly before serving, because contact with moisture in the fridge, some types of bars tend to soften.
    To fix the bars side wall of the cake, grease it with melted chocolate and cooled, representing the link between cake and candy.



    - I hope this will help you. Of course the English translation isn't perfect, but should enable you to see either how to make the layers or enough to find a similar recipe to suit. The blog has pictures taken while the cake was being made
    **Jubes**
    Tue May 07, 2013 7:34 pm
    Forum Host
    Here's the same recipe on another site - maybe the translator will show a different result and you could piece the recipe together from the two versions

    http://jurnalul.ro/timp-liber/culinar/retete-de-anul-nou-tort-cu-3-feluri-de-ciocolata-632576.html

    Translation
    INGREDIENTS CAKE (21cm)
    2 large eggs
    50g sugar
    2 tablespoons oil
    40g flour for cakes
    10g cocoa
    1/4 teaspoon baking powder
    Pinch of salt

    Bittersweet chocolate cream:
    100g whipped cream
    200g dark chocolate (minimum 50% cocoa butter)
    200g whipped cream
    1 teaspoon rum
    3 sheets gelatine

    CREAM chocolate milk:
    100g whipped cream
    150g milk chocolate (or Nutella)
    150g whipped cream
    2 sheets gelatin

    WHITE CHOCOLATE CREAM:
    100g whipped cream
    150g white chocolate
    150g whipped cream
    50ml eggnog
    3 sheets gelatine

    Decoration
    300 g chocolate bars with interior

    PREPARATION:
    For the dough, remove the eggs from time to reach room temperature or 15 minutes in hot water tin. Carefully separate egg yolks, so that no traces remain with egg yolk, then mix with sugar and salt for 5 minutes at high speed. When egg shows no large bubbles and resembles a foam like snow, add all the yolks, previously rubbed with oil. Fold with a goal, mixing gently, circular, up and down.
    Sieved separately and mix flour, cocoa and baking powder. Add dry ingredients to egg composition in three installments, stirring after each. Continue using the whisk to mix until all lumps are broken.
    Composition pour in greased and dusted (on the walls), and the bottom of which was fixed parchment paper.
    Cake bake 20 minutes at medium heat in oven preincins. Cake baking remove from oven and let cool.

    Creams are preparing a time, starting from the bottom, the one with dark chocolate. The process is similar, as follows: put whipped cream is heated in a saucepan. When it begins to boil, remove from heat and add chocolate broken pieces as small, then mix until you get a uniform composition.
    Meanwhile, put the gelatin sheets in cold water hydrated, plenty enough to cover. After 2-3 minutes, remove the leaves from the water and squeeze the hand.
    Check the temperature of the chocolate composition and if it feels slightly hot, add a sheet of gelatin. If it was dissolved in 5 seconds can add these, the composition having a high enough temperature that ensures complete dissolution of gelatin.

    Put melted chocolate to cool in cold water bath, during which they beat remaining cream. For the cream to harden, before being beaten to pieces and the box is inserted into the freezer for 10 minutes.
    Whipped chocolate is incorporated in the composition along with the essence or if the cream with white chocolate eggnog. If not using liquor, the liquor 50ml 50ml are replaced with other whipped cream.

    Dark chocolate cream and pour over cake leveled cooled cake, upside down (with the top facing down) on serving plate and fixed with a ring in the form in which it was baked cake

    Cream cake and place in the refrigerator until it is ready next cream. After it is leveled in the ring, the cake is reintroduced in the freezer, waiting for the third creams, the white. After adding cream white cake is inserted into the refrigerator, where it will remain at least 4 hours, the time required to harden the cake. To remove the ring, run a thin knife blade all around the cake, making sure that it is perpendicular to the plate and always in contact with the ring. Otherwise the cake will come out wavy edge.

    If you want to be decorated with chocolate bars, it is important that this be done shortly before serving, because contact with moisture in the fridge, some types of bars tend to soften. To fix the side of the cake sticks, grease it with melted chocolate and cooled, representing the link between cake and candy.
    Amberngriffinco
    Thu May 09, 2013 1:31 pm
    Food.com Groupie
    Vesperman wrote:
    Hello everybody icon_biggrin.gif

    The birthday of a friend is coming soon and she asked me if I was willing to make for her what she describes to be " the perfect cake" . I was a little bit afraid of what she was going to show me, but now I believe it isn't so difficult to make. The thing is I'm not sure what the first and second layers are. I believe the first one is a white chocolate ganache and the second a milk chocolate mousse ( or also ganache) , does anybody have a better idea? Thanks a lot for any reply!



    Would LOVE you to post pic's and the recipe IF you can find one.. I'm betting it's going around on FB b/c I've found a LOT of recipes there of late.
    Ruxi
    Mon May 13, 2013 7:50 am
    Newbie "Fry Cook" Poster
    Hello! I was very pleased to see my picture of "Three Layer Chocolate Cake" on the food.com site and also very proud. icon_smile.gif It's a great cake and even though it's looks hard to prepare, if you follow some easy steps you find that it's actually quite easy. I don't know if you made it already or if the google translate version of the recipe was useful enough, so if you have other questions about this recipe, I'm happy to answer them.
    Happy birthday for your friend and hope you'll have or had a wonderful time!
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