Czekoladowo-sernik z pistacjami z thermomixem
Czekoladowo-sernik z pistacjami z thermomixem
The time to eat the dessert is desired by many, and many times, we have few options to offer.
This time you can surprise your family with an amazing chocolate and cheese cake with pistachios.
Czekoladowo-sernik z pistacjami z thermomixem
Kategoria Desery Składniki
- 125 gramy mąki cukierniczej
- 250 gramy cukru (divided into two for the mixture of biscuit and cream cheese)
- 25 grams of cocoa 100% powder
- 4 jajka
- 1 szczypta soli
- 250 gramy twarogu (Philadelphia type)
- 250 gramów płynnej śmietany do złożenia
- 250 gramy mleka
- 1 on curd
- 50 grams of peeled pistachios to decorate
- 150 gram czekolady na deser
- 50 gramy wody
- 50 gramy masła
- Whole pistachios
- Naczynie
- Round mold of 20 - 25 cm or rectangular of 30 cm by 40 cm
Sposób przygotowania
- Rozgrzej piekarnik do 200 ° C.
- We will start crushing the peeled pistachios, add them to the glass of the thermomix, reserve a few to decorate, program 5 sekundy / Prędkość 4
- Remove the crushed pistachios from the thermomix cup and reserve. Następnie, place the butterfly on the blades to beat the cake. Incorporate 125 grams of sugar and eggs, zestaw 4 minuty / Prędkość 4
- Immediately add the pastry flour, the cocoa powder, wcześniej przesiane (sieved or passed through the colander to eliminate any impure residue) and the pinch of salt, programujemy 30 sekundy / Prędkość 2
- Add the mixture to the baking pan, lard and floured, or lined with baking paper. If you have a silicone mold you should just spray a little oil.
- Piec 8 do 10 minuty o godz 180 ° C. Check with a wooden stick the baking of the cake, if the chopstick comes out clean and dry, the cake is ready.
- Unmold, let cool and cut into 2 lub 3 capable of 1.5 cm. (Depends on the thickness of the cake). Place the lower layer again in the mold, reserve the other half.
- Again in the glass of the thermomix (uprzednio umyte i wysuszone) add the milk, the cream, the Philadelphia type cream cheese, the curd sachet and the rest of the sugar. Program 10 minuty / Temperatura 100 ° / Prędkość 6
- The result should be a thick and firm cream. Add this cream to the mold with the bottom of the sponge cake, and sprinkle with the crushed pistachios, repeat this operation depending on the number of biscuits you can have.
- Refrigerate minimum for 12 godziny.
- To decorate the chocolate covered cake, we will use our thermomix (clean and dry) again. Crush chocolate for dessert, zestaw 10 sekundy / Prędkość 8
- Następnie, incorporate the water, program 5 minuty / Temperatura 30 ° / Prędkość 2
- Immediately add the butter, program 5 minuty / Temperatura 30 ° / Prędkość 2
- Skończyć, unmold the cake and cover all sides with chocolate topping, decorate with the whole pistachios that you reserved at the beginning and that's it, you already have an exquisite chocolate and cheese cake with pistachios.
Czekoladowo-sernik z pistacjami z thermomixem
Kategoria Desery
Składniki
- 125 gramy mąki cukierniczej
- 250 gramy cukru (divided into two for the mixture of biscuit and cream cheese)
- 25 grams of cocoa 100% powder
- 4 jajka
- 1 szczypta soli
- 250 gramy twarogu (Philadelphia type)
- 250 gramów płynnej śmietany do złożenia
- 250 gramy mleka
- 1 on curd
- 50 grams of peeled pistachios to decorate
- 150 gram czekolady na deser
- 50 gramy wody
- 50 gramy masła
- Whole pistachios
- Naczynie
- Round mold of 20 - 25 cm or rectangular of 30 cm by 40 cm
Sposób przygotowania
- Rozgrzej piekarnik do 200 ° C.
- We will start crushing the peeled pistachios, add them to the glass of the thermomix, reserve a few to decorate, program 5 sekundy / Prędkość 4
- Remove the crushed pistachios from the thermomix cup and reserve. Następnie, place the butterfly on the blades to beat the cake. Incorporate 125 grams of sugar and eggs, zestaw 4 minuty / Prędkość 4
- Immediately add the pastry flour, the cocoa powder, wcześniej przesiane (sieved or passed through the colander to eliminate any impure residue) and the pinch of salt, programujemy 30 sekundy / Prędkość 2
- Add the mixture to the baking pan, lard and floured, or lined with baking paper. If you have a silicone mold you should just spray a little oil.
- Piec 8 do 10 minuty o godz 180 ° C. Check with a wooden stick the baking of the cake, if the chopstick comes out clean and dry, the cake is ready.
- Unmold, let cool and cut into 2 lub 3 capable of 1.5 cm. (Depends on the thickness of the cake). Place the lower layer again in the mold, reserve the other half.
- Again in the glass of the thermomix (uprzednio umyte i wysuszone) add the milk, the cream, the Philadelphia type cream cheese, the curd sachet and the rest of the sugar. Program 10 minuty / Temperatura 100 ° / Prędkość 6
- The result should be a thick and firm cream. Add this cream to the mold with the bottom of the sponge cake, and sprinkle with the crushed pistachios, repeat this operation depending on the number of biscuits you can have.
- Refrigerate minimum for 12 godziny.
- To decorate the chocolate covered cake, we will use our thermomix (clean and dry) again. Crush chocolate for dessert, zestaw 10 sekundy / Prędkość 8
- Następnie, incorporate the water, program 5 minuty / Temperatura 30 ° / Prędkość 2
- Immediately add the butter, program 5 minuty / Temperatura 30 ° / Prędkość 2
- Skończyć, unmold the cake and cover all sides with chocolate topping, decorate with the whole pistachios that you reserved at the beginning and that's it, you already have an exquisite chocolate and cheese cake with pistachios.
A dessert that will make your guests hallucinate. Do not forget to leave your comment. Do następnego przepisu!
