Lean chocolate icing. How to make chocolate icing from cocoa? Recipe for a well-setting cocoa icing for a cake Lean chocolate icing for a chocolate cake

Chocolate cake with sweet and sour filling and chocolate icing.

200 g flour
200 g sugar
20 g cocoa
70 ml vegetable oil
2 tsp vanilla sugar
2 tsp baking powder (without a slide)
0.5 tsp salt

Filling:

6-7 art. l. sweet and sour jam or jam (or 150 g frozen berries, see below)

Glaze:

3 art. l. cocoa
3 art. l. Sahara
1 st. l. vegetable oil

Well, why don't we go through Lenten again? This time you will find a very tasty and very chocolate lenten cake with filling and icing, you can even say a whole lean cake. I already have a couple of almost lean biscuits, like this one. So, if in this type of biscuit, milk is replaced with water and the egg is removed, then you get an absolutely lean, but at the same time very successful biscuit. Thanks to the use of vegetable oil, the biscuit has a very interesting wet structure, and thanks to the addition of cocoa, it has a rich taste and aroma. It even looks a little like it thanks to its moist melting structure. It remains to choose something sweet and sour for the filling for such a wonderful biscuit, and, of course, add it with icing, I also took it from the pie mentioned above, discarding the milk without unnecessary ceremonies :-)

Cooking:

Put all the ingredients, except vegetable oil, in one container.
Be sure to use good cocoa powder to make a biscuit, drinks like Nesquik or cheap low-quality cocoa powder are not suitable. Good cocoa is the basis of the taste of this cake.

Mix the dry mixture well.

Gradually pour in 250 ml of water, mix until completely homogeneous. Add vegetable oil, mix (oil must be refined).

The dough turns out quite liquid, freely flowing.

Pour the dough into a mold, mine is 20 cm in diameter. I lined it with two strips of baking paper to make it easier to remove the finished cake.

Put in an oven preheated to 180 degrees, bake for about 30-40 minutes or until a “dry match”.
Cool the finished cake completely.

For the filling, I took 150 g of frozen blackcurrant, scalded it with boiling water so that it would defrost faster. Added 3 tbsp. l. sugar and crushed in a combine, it turned out a thick jam from grated currants with sugar. You can do the same with other frozen berries, such as cranberries, red currants, lingonberries, etc. Or you can take any ready-made sweet and sour jam or jam.

Cut the pie into two cakes, put the first cake on a plate, cover it with a thick layer of jam.

Cover with a second cake, from which you first cut off the “dome”.

Ready for frosting.
Put cocoa, sugar, vegetable oil and 3-4 tablespoons of water in a saucepan with a thick bottom, mix well. Bring to a boil, cook with stirring for about 3-5 minutes or until slightly thickened. Do not expect special thickness from the glaze, as it is completely lean, and it does not contain butter, heavy cream, or even sour cream, which could give it density and plasticity. In fact, it's just hard brewed cocoa.

In recent years, it has become fashionable among young people to fast. But most of those who want to commune with God do not know how to act during this period, what can be eaten during fasting, and what should be discarded. The Church has always condemned everything that can give pleasure. Moreover, during the fast, the attitude to this issue became even stricter. With regard to chocolate, there have been debates for quite a long time: whether it is a pleasure or not, whether it is possible to eat chocolate during fasting or not.

Discussions went on for a long time, but there was no definite answer. Chocolate is both a high-calorie and life-giving drink that quenches thirst and pacifies hunger. At the same time, chocolate was held in high esteem by wealthy people, which means that you can get some pleasure from it. Which is absolutely unacceptable in a post. The aristocracy could afford to drink chocolate even during divine services, if they dragged on. The Temple of God did not want to lose rich contributions, therefore it favorably treated "troublemakers."

Despite the fact that Catholic priests, having shown cunning, obtained permission from the Pope of Rome to use this drink during fasting, the attitude of the church towards chocolate remained negative. Since time immemorial, mankind has known that chocolate, a product of cocoa beans, is a natural aphrodisiac, so it was banned. And yet, after centuries of controversy, the Christian religion came to a common denominator that even you can eat dark chocolate during fasting.

It depends on the composition of chocolate what type it belongs to and whether it can be eaten in fasting. Distinguish:

Chocolate without additives. The components of this chocolate are grated pulp and butter from cocoa fruits, sucrose. This is a natural product. By varying the percentage of sucrose and grated beans, you can change the nutritional quality of chocolate from sugary-sweet to bitter. Chocolate products with a high content of grated cocoa are characterized by a strongly pronounced smell and a bitter aftertaste.

Recipes for the Great Lent

Chocolate with additives. This confectionery product is made from powdered sugar, grated cocoa beans and their butter, with the addition of various flavors or flavors. Food admixture is introduced in whole or crushed form. These can be nuts, waffles, milk, coffee beans, dried fruits, etc.

You can only eat dark chocolate during fasting. It contains a high percentage of grated cocoa - from 58 to 99%, but no animal fats and milk. Soy milk is used to make this confection. Dark chocolate may contain nuts, almonds, dried fruits. It cannot be eaten in large quantities. To avoid harmful effects on the body, daily consumption of dark chocolate should not exceed 25 g.

You can also eat carob chocolate during fasting. It is a sweetish powder from the subcutaneous part of the carob bean pods. More used as a substitute for sucrose and cocoa beans in the manufacture of desserts for diabetics.

The essence of fasting, what can and cannot be eaten in fasting

The concept of fasting implies not only a voluntary renunciation of entertainment, communication with the world, abstaining from fast food. This is gratitude to God, for the sacrifice that the Son of God suffered for all. For Christians, this is the best time and way to prepare for a meeting with the Almighty. Its main goal is the expulsion of the evil spirit from the soul.

During fasting, you can not eat any food received by a person from animals. Such food includes:

Meat, milk, dairy products, eggs;
fish, shellfish, crustaceans, seafood, caviar.

First of all, you need to realize that in order to save the soul, one should adhere to both bodily and spiritual fasting. According to the Julian calendar, Christians have about 200 fast days per year, during which you can eat only a limited number of foods, including dark chocolate. Only healthy people can go for a non-compulsory refusal of meat, fish, dairy products during fasting. Those who, for whatever reason, cannot observe the norms of fasting, refuse delicacies, various entertainments on Wednesday and Friday.

The ministers of the church argue that abstinence during fasting prepares and softens the heart in advance, contributes to the sincerity of prayers and a better understanding of God's word.

According to medical research, short-term abstinence from food of animal origin, which can not be eaten in fasting, and other restrictions, make the fasting person less hostile and more calm. This procedure, repeated from time to time, and strict criteria for selecting what you can not and what you can eat in fasting, contribute to the normalization of body functions.

Is it possible to eat seafood in fasting

Is it possible to eat chocolate in fasting - recipes

Lenten chocolate at home

To make chocolate we need:
70 gr. cocoa
3 tbsp. l . Sahara
two thirds of Art. cold water
2 tbsp. l . flour

mix the ingredients and our chocolate is ready
to improve the taste, you can add dried fruits, nuts, pieces of marmalade, finely chopped bananas or other fruits to chocolate

For chocolate cake us will need:
3.5 Art. flour
1.5 st. Sahara
270 ml cherry juice
1 tbsp. sunflower oil
7 Art. l . cocoa
3 h. l . coffee
1.5 hours l . soda
salt to taste
1.5 bananas

brew one glass of coffee, pour into a bowl
add a glass of cherry compote without berries to it
pour a glass of sunflower oil into it
pour a glass of sugar, salt
add cocoa there
mix everything with a whisk or a blender
then put the flour, stir again, the consistency of the chocolate mass should be like a thick dough for pancakes
finally add soda and stir again
grease the baking dish with vegetable oil, pour half the dough there
make the filling: cut the banana into circles and spread over the surface of the future chocolate pie
pour the second layer of chocolate liquid on top
send to the oven and bake at 150 degrees for about 50 minutes
our lean chocolate cake is ready

To make chocolate truffles we need:

1 dark chocolate bar
2 tbsp. l. coconut oil
4 tbsp. l. cocoa
2 tbsp. l. honey
2 tsp vanillin
salt (a pinch)
2 tbsp. l. Sahara
1 cup colored beans

cook beans, to save time, you can use canned
combine all the ingredients (except chocolate) and mix with a blender, it's not scary if the mass is not completely homogeneous
we sculpt balls or pyramids from the mass for lean chocolate truffles
put them in the fridge to chill for 2 hours
meanwhile, finely cut a bar of lean bitter chocolate and put in a water bath
chilled truffles are dipped in liquid chocolate (for this, you can stick
toothpick)
put it back in the fridge to chill
lean chocolate truffles are ready, you should always keep them in a cold place
instead of chocolate, truffles can be rolled in cocoa, coconut, sesame seeds, etc.

Recipes for the Great Lent

To prepare lean chocolate bagels, we need:
2 bars of lean dark chocolate
375 g flour
125 ml sunflower oil
1.5 g vanillin
125 ml mineral soda
2.5 st. l. cocoa
2.5 st. l. powdered sugar

combine all the ingredients (except chocolate and powdered sugar) and make a thick dough
divide the chocolate dough into three parts
roll out each part in a thin layer in the form of a circle and divide it into 10 triangle sectors
put a small piece of lean dark chocolate on each triangle and roll it into the dough from a wide edge to a narrow one, as shown in the photo

put the chocolate rolls in the oven for 25 minutes
After baking, sprinkle them with powdered sugar.
our lean chocolate bagels are ready

To prepare lean chocolate pancakes, we need:
1 st. flour
3 tsp Sahara
salt (to taste)
350 ml cold water
2 tbsp cocoa
3 tbsp sunflower oil

Pour cocoa, salt and sugar into a bowl and mix with a whisk or blender, adding water to them
add flour to the resulting chocolate liquid, mix the ingredients
pour sunflower oil into liquid chocolate dough, mix again
then we bake chocolate pancakes in a pan with a non-stick coating, before each pouring the dough, grease it with sunflower oil

Lenten chocolate mannik video

To prepare lean chocolate cupcakes, we need:
200 ml fruit juice
300 g flour
2 tbsp. l. cocoa
160 g sugar
4 tbsp. l. sunflower oil
40 g honey
2 tsp baking powder

combine all the ingredients and mix them with a whisk or blender
grease cupcake molds with sunflower oil and pour lean chocolate dough there
We send them to the oven for 35-40 minutes. at 180 degrees
sprinkle lean chocolate cupcakes with powdered sugar

Lean chocolate cake video

I present to you a delicious recipe. lean chocolate icing. Such a glaze is very relevant during Lent, since even lean pastries often want to be covered and decorated with something. The icing fits perfectly on the surface and, with the right consistency, does not slip off the baking. Your cupcakes or pies will look amazing with this frosting!

Ingredients

To prepare lean chocolate icing you will need:

cocoa - 3 tbsp. l.;

powdered sugar - 3 tbsp. l.;

potato starch - 1 tbsp. l.;

ice water - 3 tbsp. l.

Cooking steps

Let's take the bulk products we need - cocoa, powdered sugar and potato starch. I advise you to take filtered water, pour it into a plastic container and put it in the freezer for 15-20 minutes.

Then add ice water to the sifted bulk ingredients and mix well with a spoon.

Rub thoroughly all the lumps until a glossy homogeneous mass is obtained. Lean chocolate icing should stick to the spoon and flow very smoothly (as in the photo).

Apply frosting to cooled baked goods. If desired, you can apply confectionery or candied fruits on top, they will fix well.

An article about what you can make chocolate icing from and how to cook it.

chocolate icing for applying to cakes, muffins, Easter cakes and pastries, it is not necessary to cook from chocolate. It can be prepared from cocoa powder with the addition of milk or sour cream, condensed milk, sugar and butter. This glaze is even better in taste and color than chocolate.

That's what advice from experienced pastry chefs when working with glaze:

You can add vanillin, rum, cognac, coconut flakes to chocolate icing, they perfectly complement each other.
The no-boil icing hardens quickly, so it must be applied immediately after preparation.
You can not cover the cake with hot icing, where butter cream is already smeared, but if necessary, then you should first cover the cream with liquid jam or sprinkle with cocoa, and then with icing.
You can not cover the cake with freshly boiled glaze, it needs to be cooled a little.
First, a thin layer of glaze is applied to the confectionery product, and then thicker.

How to make icing for cocoa cake?

Cake decorated entirely with cocoa chocolate icing

Chocolate icing itself is a decoration for various desserts. In addition, the icing can even out uneven cakes, so that they can then be decorated with flowers and other products made from butter, protein or sour cream.

Chocolate cocoa icing for cake

Recipe:

Mix in a saucepan half a glass of sugar, 2 tbsp. tablespoons dry cocoa, 3 tbsp. spoons of milk and cook the mixture until it thickens.
Cool a little, add a pinch of vanillin, 30 g of melted butter and whisk until fluffy.
We spread the icing in the middle of the baked top cake, spread it over its entire surface, grabbing the edges so that the icing flows down the sides.
We put the cake in a cold place for the night, in the morning you can serve it with tea.

The cake is first covered with sour cream and then patterned with cocoa chocolate cream

With this glaze, you can make patterns on the cream, if the top cake is covered with some kind of cream.

Note. If the icing has become cold and thickened, it is poorly spread on the cake, you need to heat it by adding a little water, and if it is liquid, boil it with a spoonful of sugar.

Icing from cocoa and condensed milk, recipe

A piece of cake covered with chocolate icing made from cocoa and condensed milk

Icing with cocoa and condensed milk

Recipe:

Mix in a saucepan half a can of condensed milk, 2 tbsp. cocoa spoons and cook until smooth.
Remove from fire and add 0.5 st. butter spoons..
Pour over the cake immediately and set aside to cool.

Cake covered with chocolate icing made from cocoa, butter and condensed milk, which is used in pastry shops

Chocolate icing made from cocoa used by professionals

This glaze recipe is used by professionals in pastry shops. He is quite simple.

Recipe:

Melt in a saucepan 1 st. a spoonful of butter, add cocoa and condensed milk, 1 tbsp. spoon.
Mix well, and you can decorate any pastry.

Powdered milk and cocoa glaze recipe

A piece of cake decorated with chocolate icing made from cocoa and milk powder

Icing made from cocoa and milk powder

Recipe:

We fill 1 st. a spoonful of gelatin 0.5 cups of water and let it swell.
Mixing 1 st. a spoonful of cocoa and milk powder, 4 teaspoons of sugar, pour 0.5 cups of water and heat until all ingredients are dissolved.
Swollen gelatin is also dissolved on fire, but do not allow boiling.
Mix hot gelatin, boiling milk powder mixture, butter (30 g) and mix again.
The icing is ready, decorate the cake with it and set to cool.

After a couple of hours, the icing will harden, and the cake can be served with tea.

Recipe for icing with milk and cocoa

Sliced cake covered with cocoa and milk chocolate icing

Icing made from cocoa, milk and flour

The density of such a glaze depends on the milk and flour taken according to the recipe, the more flour, the thicker the glaze, and the more milk, the thinner it is.

Recipe:

Pour into a stainless steel saucepan 1 st. a spoonful of flour and cocoa, half a glass of sugar, 75 ml of milk, knead everything, and cook, stirring, with a slight boil, until the desired density.
Turn off the fire and add 50 g butter, stir until the oil is completely dissolved.

Glaze is used for coating cakes and cakes.

Note. The presence of butter in the glaze gives it a shine.

Lean cocoa chocolate icing recipe

Ice cream topped with cocoa chocolate icing

Lean cocoa chocolate icing

Recipe:

Mix in an enamel bowl 2 tbsp. spoons of cocoa, 3 tbsp. spoons of sugar, 4 tbsp. spoons of water and cook over low heat, stirring all the time, until it thickens.
Remove from fire, add 1/3 of tea. tablespoons of cinnamon and 1 tsp. a spoonful of cognac, mix it all together.

We cover pies, cakes, muffins with hot icing, and cold is suitable for watering ice cream.

Profiteroles stuffed with ice cream, decorated with lean cocoa chocolate icing

Lean chocolate icing in a cold way

The recipe for this lean cocoa glaze is original and does not require cooking. It can be prepared in a hotel, in nature.

This glaze does not harden for a long time, it can be used to cover both hot and cold sweets.

Recipe:

Mix in a deep bowl 3 art. spoons of powdered sugar without lumps, 1 tbsp. a spoonful of potato starch, 3 tbsp. cocoa spoons.
Adding 3 art. tablespoons of very cold water, knead again, and the glaze can be used.

Donuts decorated with white icing and lean cocoa chocolate icing

Recipe for cocoa butter frosting

Cupcake decorated with chocolate icing made from cocoa and butter

Chocolate glaze made from cocoa and butter

Recipe:

Combine in a saucepan 3 art. spoons of sugar, 2 tbsp. spoons of milk, 3 tbsp. tablespoons cocoa, 60 g butter, knead everything and set to cook until the butter melts.
We dilute more 3 art. spoons of milk and continue to cook, stirring.
If frosting is thick, add another 2-3 tbsp. spoons of milk.

When the icing is ready, it should slowly drip from the spoon in thick streams.

How to make thick cocoa frosting?

Custard cakes covered with thick cocoa chocolate icing

thick

This is a very common frosting. It tastes like dark chocolate, but sour.

Recipe:

Mix in a saucepan 100 g sour cream, 3 tbsp. spoons of sugar and cocoa, cook over low heat, stirring all the time.
When the frosting boils, add 2 tbsp. butter spoons and boil until the butter melts.
Turn off the fire and immediately cover the cake and pastries with it, otherwise it will cool down and thicken greatly.

Chocolate glaze from cocoa and sour cream

Strawberries in chocolate icing with cocoa and sour cream

Chocolate glaze from cocoa and sour cream

Recipe:

Combine in a stainless steel saucepan 2 tbsp. spoons of cocoa, 3 tbsp. spoons of sugar add 2 tbsp. spoons of sour cream, mix, and set to cook until the glaze thickens (10-12 minutes), stirring all the time.
When the frosting thickens, add 30 g butter and continue heating until the oil dissolves.
Remove from heat and immediately decorate fresh pastries with icing, or prepare a strawberry dessert in icing.

How to make cocoa frosting in the microwave?

Easter cake covered with chocolate icing made from microwaved cocoa and sprinkled with nuts

Microwave cocoa chocolate icing

Recipe:

Warm up on fire 3 art. spoons of milk and half a glass of sugar.
Combine in a microwaveable bowl 2 tbsp. tablespoons butter, 3 tbsp. cocoa spoons, warm sweet milk, 1/3 of a dark chocolate bar put everything in the microwave. The frosting will be ready in 4 minutes.

We cover the top of cakes, Easter cakes, cakes and muffins with icing.

The beautiful buttery sheen of cocoa icing will add an appetizing look to your cakes, muffins, brownies and donuts. It can also decorate ice cream, sweet semolina and other desserts.

Video: Chocolate icing. Cooking secret. Video recipe

Few of the modern housewives know that the icing is also lean. At the same time, the taste of white glaze is simply incredible. She, giving a slight sourness and aroma of fresh lemon, very successfully complements even the simplest pastries.

Preparing such a lean glaze from powdered sugar and lemon juice is as easy as shelling pears. The most novice cook will cope with the task.

To prepare the glaze, you will need one full glass of powdered sugar, 5-6 tablespoons of fresh lemon juice. Usually, the juice of one lemon is enough for me, but lemons are different. If desired, you can replace the lemon juice with any other citrus juice. It all depends on your preferences in this matter. Also, you can add crushed berries in addition or instead of lemon juice, which, for sure, can be found in your freezer. True, in this case, the glaze will already acquire the color of the introduced additive and become.

During the cooking process, simply mix all the ingredients until a homogeneous mass is obtained. Mix the ingredients carefully and thoroughly. The result is a thick and viscous mass. Those with a sweet tooth love to eat such a delicacy just like that, but if something remains, then you can decorate pastries with it. A simple recipe for such icing becomes a real lifesaver in the post.

How to cook white lemon icing with powdered sugar on water is shown in his video recipe by the user “Cook at home with us Let’s cook at home together”. True, she replaces part of the lemon juice with warm water, but this, as they say, is a matter of taste. Watch and cook the way you like it.