Chocolate cake in the microwave

Chocolate cake in the microwave

Category: Confectionery

Ingredients
eggs	4 things
flour	16 tablespoons
sugar	16 tablespoons
cocoa	8 tablespoons
milk	12 tablespoons
vegetable oil	12 tablespoons
baking powder	6 teaspoons
cream
milk	1 glass
sugar	100gr
starch	1 tablespoon
eggs	2 pcs
chocolate	100gr
cream	250 g

Cooking method

• I want to share with everyone my little discovery - wonderful baked goods in the microwave. I never expected that it can be tasty quickly. And deliciously extraordinary. For some reason, baking in the microwave reveals its taste to the fullest, has an excellent structure and color. And preparation and baking takes no more than 15 minutes. Just an extraordinary miracle.
• Mix eggs with sugar and beat for at least 5 minutes
• 
• 
• add cocoa powder and beat well again
• 
• add butter and milk without stopping whisking
• 
• add flour and baking powder
• 
• mix thoroughly again
• 
• grease the mold
• 
• bake in the microwave for 7 minutes at 700 power
• 
• Here is a biscuit with a very delicate top crust. I was not very careful with him and in a hurry. ruined his appearance
• 
• Here is such a handsome man in the context.
• 
• Baking takes 7 minutes, but do not rush to remove the biscuit from the microwave. Let it stand there for another 10 minutes. And you will get a smooth, beautiful, flawless biscuit. Let's cut it into 3 cakes. It is easy to cut, although microwave baked goods crumble a lot. But this is just a matter of skill. On the third cake, all this was done quickly and successfully, with practically no losses.
• The cream must be cooked ahead of time. Mix eggs with sugar and starch, dilute with milk and, stirring constantly, bring to a boil, but do not boil. Add grated chocolate to the hot mixture. Stir well and let cool. Whisk in the cream and stir in the custard. I really love chocolate biscuits. The more chocolate it is, the more my love for it. And every time I make a chocolate cake, I try to sharpen its taste even more. Well, in this cake, the taste of chocolate is very bright. Therefore, I sharpened a little cream. On the advice of the old masters of confectioners of the Soviet era (who had never heard of improvers, fixers, stabilizers and other delights of the current confectionery production), I simply add a tablespoon of cocoa powder (true Italian) to the above described cream and mix the mixture well. Surprisingly, such a simple trick sharpens the chocolatey taste of the cream very much. But this is for those who, like me, love chocolate cakes with a manic love.
• When collecting the cake, be sure to soak the cakes with syrup with a slight addition of alcohol to your own taste. Top with glaze. I have my German ready. I love it for making a thin layer of chocolate, very crunchy. For some reason, I can't do this with my own glaze.
• Here is a cut of this cake.
• / 2797db0e93b44c9b835c15329f9d8bb0]
• The cake over 2 kg was eaten with pleasure by the guests in almost one sitting, and this was when there were two more cakes of the same weight and no less tasty.

Note

Try it! you will not regret the time spent (well, very little), but you will get indescribable pleasure. Yes, I forgot the most important thing. Mold with a diameter of 23.5. Output weight cake-1kg, cream-800 gr. Height 6 cm.
I also tried orange biscuit and honey cake, I will definitely share these interesting recipes in the near future.

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Very interesting and beautiful.What shape and what diameter?

[valvery]

valvery beautiful cake. And you can translate the entire composition into grams. With weights, it seems more convenient to me

[Valya]

Valya! I am also a lover of chocolate-chocolate cakes (one of the entourage !!!)! And let them not eat it !!! I'll eat it myself! Thank you for the delicious description! I really want to cook. And in grams it really would be better ...

Valya. Thanks a lot for the recipe !!! I am also slowly mastering the micra, I like quick baking, - mainly for the family when time is running out. Looking forward to more recipes
What kind of German glaze?

Girls! when I began to master recipes for the microwave, I drew attention to the spoon recipe. For some reason, everyone has everything in spoons. I have already made three cakes and everything is in high-speed mode. But I will translate it into grams again. There is a separate story about the baking dish in the microwave. Well, I didn’t find anything at home or in stores that would fit the role of a form and because of this I could not master this biscuit for a long time. And now I stand in line at the dairy department on the market, and they have cottage cheese cream, sour cream packaged in plastic buckets with a diameter of 23.5 and 20 cm (5 gr and 3 gr). It is clear that I will not buy any uniform for such a price. I bought 2 already empty buckets and cut them off at a height of 11 cm. Och-h-h-chen turned out to be convenient for baking. And the size was comfortable. German glaze is a ready-made glaze imported from Germany. An extremely handy thing. You heat it up in the microwave and immediately work. Solid high quality and ease and speed of use.

Valya. Thanks a lot for the recipe !!! I am also slowly mastering the micra, I like quick baking, - mainly for the family when time is running out. Looking forward to more recipes

I announced a new cake at my husband's birthday and almost everyone liked it. This is the third order I accept for him. So, my family is tasters, and then into people, into people, into people ...

I think you can bake in a silicone mold

[Valya,]

Valya, wonderful cake. I, as a lover of chocolate baked goods, are sooo grateful to you for this recipe.
I immediately had several questions:
- I don't have a power of 700 in the microwave, I have 640. In your opinion, how many minutes should I add for baking?
- Literally this week I baked in a micro manna in a glass form. She greased the mold with oil, but the manna still stuck great, and I had to take it out in parts. What is the best way to lubricate the form?
- When is it better to take the cake out of the mold - when it has cooled completely or is still hot?

[valvery]

How well I looked here! I just need a cake for the weekend, but time is sorely lacking! I broke my whole head, what could I portray ?! Valechka, valveryYour recipe is my salvation. Thank you .

I also wanted to clarify, spoons with tops or "under the knife"?

[Valyusha]

Valyusha, I'm sorry to get into your Temko, but I want to tell the girls.
In silicone molds, everything is wonderfully baked in the microwave, I also bought Italian plastic pots with a special lid in the store. for microwave. If baking in plastic or glass, it is better to put baking paper on the bottom of the mold. I often bake muffins in microwave ovens, biscuits - quickly, biscuits are fluffy and always delicious!
Valya, the cake is wonderful! I will definitely try.

Valya, what kind of cream, market cream?

[Joy]

Joy You know, but it all depends not only on time and power, but also on the voltage supplied by your power grid. And here we are powerless. And the calculation is based on ideal conditions. I did it simply. I selected the time to the power of my stove empirically. Start with 7 minutes and add one minute at a time, but no more. I got it after 8 minutes, checked it, if it’s not enough, continue for another minute. This is how you determine the capabilities of your microwave. And if you have the required voltage in your network, then maybe you won't have to add much.
I collect bulk products exactly in the middle of the measurements you indicated - more than under the knife, but less than with a full slide. Let's just say, with a small slide.
She took out the cake and so and so.I liked it more after 10 minutes of standing in the microwave. The biscuit has grown stronger. It was taken out very easily. I grease the form with plenty of margarine.
I use cream that is in the house, including vegetable. With market-based cream, it is somewhat fatter, heavier, but tasty in any version.

Vitalinka You don't just climb Temko, but get in more actively !! Give your favorite recipes in the microwave! I was so addicted to this fast baking. And I really like the taste. But there is no variety of recipes or complete cakes on the Internet. It's a pity. How much time is saved. And the quality is not just not lost, but on the contrary acquires new notes.
And I am also very glad that there are so many of us, lovers of chocolate taste. Perhaps, by joint efforts, we will develop a recipe that will satisfy the most capricious gourmets. We will collect bit by bit the developments of each and make a new recipe to make it more chocolate chocolate (I thought that I was the only one to say this, and suddenly I saw a similar phrase at

Valya! I am also a lover of chocolate-chocolate cakes (one of the entourage !!!)! And let them not eat it !!! I'll eat it myself!

I understood it perfectly ... And about "I'll gobble it up" is also very close to me, but everyone stuck to this particular cake, although there was a Monastery hut and Pancho, too, very tasty cakes.

[Valya]

Valya, so in fact chocolate on boiling water, vanilla biscuit, biscuit on condensed milk, just chocolate cakes - everything was baked in the microwave and we discussed this pastry (chocolate on boiling water is exactly in the subject). And we have recipes for cupcakes on the forum. I exhibited a recipe for a lean chocolate cake-cake, a recipe in general with minimal costs for water in 7 minutes. I add whatever I want to it (nuts, raisins, candied fruits, cherries) - always an excellent result and most importantly what everyone likes.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=211599.0

At one time, I cooked absolutely everything in the microwave, both the first and the second, and vegetables and pastries. Then I got multicooker and moved away from the microwave a little, but if you need to bake something quickly, then the microwave is irreplaceable!

Girls, should there be a microwave with convection? I have Panka Samsung for the king, there is no such function, the Samsung recipe book says that the oven must be in a microwave oven with convection. Well, I have never tried in connection with this (((

Oh, what a beautiful cake, just right for me (lazy baking). Everything is so simple and fast. For the first time I hear that it is possible to bake cakes in the micra.
I will definitely try.

[povitrulya]

povitrulya, I have a Samsung without convection, before it was the same LV - everything is baked perfectly. You just need time to pick up the power of your microwave.

[Joy]

Joy You know, but everything depends not only on time and power, but also on the voltage supplied by your power grid. And here we are powerless. And the calculation is based on ideal conditions. I did it simply. I selected the time to the power of my stove empirically. Start with 7 minutes and add one minute at a time, but no more. I got it after 8 minutes, checked it, if it’s not enough, continue for another minute. This is how you determine the capabilities of your microwave. And if you have the required voltage in your network, then maybe you won't have to add much.
I collect bulk products exactly in the middle of the measurements you indicated - more than under the knife, but less than with a full slide. Let's just say, with a small slide.
She took out the cake and so and so. I liked it more after 10 minutes of standing in the microwave. The biscuit has grown stronger. It was taken out very easily. I grease the form with plenty of margarine.
I use the cream that is in the house, including vegetable. With market-based cream, it is somewhat fatter, heavier, but tasty in any version.

Vitalinka You don't just climb Temko, but get in more actively !! Give your favorite recipes in the microwave! I was so addicted to this fast baking. And I really like the taste. But there is no variety of recipes or complete cakes on the Internet. It's a pity. How much time is saved. And the quality is not just not lost, but on the contrary acquires new notes.
And I am also very glad that there are so many of us, lovers of chocolate taste. Perhaps, by joint efforts, we will develop a recipe that will satisfy the most capricious gourmets. We will collect bit by bit the developments of each and make a new recipe to make it more chocolate than chocolate (I thought that I was the only one to say this, and suddenly I saw a similar phrase in I understood it perfectly ... And about "I'll eat it myself" is also very close to me, but that's all stuck to this particular cake, although there was a Monastyrskaya hut and Pancho also very tasty cakes.

Valya! All! Resolved! I make for myself a favorite! Just like that! I just want to find good cocoa !!!!!!!!!!!!

[povitrulya]

povitrulya, I have a Samsung without convection, before it was the same LV - everything is baked perfectly. You just need time to pick up the power of your microwave.

I now have an LV. I got the instructions, it says that 480 power is used for baking.
I will try at 640. There is also a power of 800, which is probably not worth it.
Before that, I had not read the instructions at all, except how to "warm up" and "defrost" the microwave oven in no way was used.
Valechka and Vitalinka, girls. Thank you very much for opening your eyes to the capabilities of the microwave.

[albina1966]

albina1966, bakes at 800. Better set the time for a couple of minutes less, if not baked add by the minute. I bake at 850, usually 7-8 minutes.

Thanks, we will try) I have a max 750 power.

[albina1966]

albina1966, bakes at 800. Better set the time for a couple of minutes less, if not baked add by the minute. I bake at 850, usually 7-8 minutes.

Vitalinka!
Girls, is the icing required? I don’t get involved, it’s difficult for me. : girl_red: If you smear the top with cream? Is it okay?

[Vitalinka]

Glaze is optional. It's just that in this cake, the calculation was for a guest who loves the icing, but the next two I did just with cream.
Vitalinka I rode at a rapid trot according to your recipes. You are just a treasure !!!! I was very interested in the lean cake. No, I was interested, perhaps everything. Today I will start to study.
I bake this cake at a power of 800. At a lower power, I'm afraid there won't be such a rise.

[Valyusha]

Valyushathanks for the praise! I am very pleased!
I would be glad if some recipe is useful to you.

Valyusha! Can I have a couple more questions? Beat with a mixer?
And for the full tundra, please explain this moment "soak the cakes with syrup with a little alcohol." And what kind of syrup?

Albina, I am not the author of the post, but perhaps I will just answer a little faster, and then they will correct me, if anything.
Syrup is usually understood as a mixture of water and sugar, about 1: 3, or even more ... it is brought to a boil a little, removed from the stove, and then a little alcohol is added at will and the cakes are soaked in it BEFORE impregnating with cream.
The bottom line is to slightly moisturize the cakes and add spice to them due to alcohol.
Something like this.

Lenochka, thanks! Now I know.

Albina! Any impregnation syrup can be made. The easiest is to boil sugar syrup from water and sugar. A glass of water and sugar to taste. Do you like to put more sugar in a sweeter way (4-5 tablespoons), you like the chocolate bitterness to appear - less sugar. I add vanilla extract to the impregnation, and cognac, or rum or baileys. 1-2 tablespoons. And we have a wonderful cake impregnation topic. Hammer the cake impregnation into the search engine and you will get where you need it. There are many and in detail various impregnations and their applications are discussed.
Well, I do everything with a mixer. Just because it's faster

Valyusha, for the educational program.

And I was interested in your cake in the microwave.
Well, I just can't believe that it might not be rubber and not dry like a biscuit ... I made cupcakes a couple of times in microwave ... but for a long time.
So I will definitely try it. I have a slow cooker, I often make such pastries in it. Here. will have something to compare.

And I never got rubber baked goods. Yes, and from the photo of the sections it is clear that the cake is loose, airy.Well, in order not to dry out, pick up the time. Somehow everything worked out for me the first time so that there was no reason to think about problems during baking. Try it, maybe you will go like clockwork.

valvery VALENTINE! such a question for German glaze, what is the name and which company? Can throw off a photo. : girl_red: I'll look in our stores, maybe soon I'll go to Germany myself. So I'll buy it and how much more packaging or grams is enough?

valvery, great idea! In the microwave, but in 8 minutes - it's a miracle.
Valyusha, did I understand correctly that you can bake a biscuit in the simplest micro, without frills, in simple mode, without turning on additional functions?

[Valya]

Valya!!!!!!!!! I made it !!! It is impossible to dump a photo from a phone to a computer ... By weight, it came out 885g. Fluffy, not tiny, cut with a string - everything is fine !!! And the cream is something !!! (I slammed a good part of the custard base, without cream yet !!!)! I baked last night, the time stood by and added, probably, the tension was not right ... At first I began to rise from the sides, the middle was sunken. Then the middle rose.
And you can bake in a saaaaamy simple micr !!!
Yes! I baked it in a glass oval shape.

Girls, sorry, off topic question. Can you bake a charlotte in a micr?

[Mom Tanya]

Mom Tanya Well done!!! I'm glad the baking was a success !!! and, most importantly, I liked it.
Era I am ashamed to say, but I do not know what functions my microwave has. Well, when I got carried away with baking, I carefully examined it and realized that I have the most ordinary one
NataliZaikaThere are such ready-made glazes Ober and Haas, but I have little-known firms for the domestic market. It is better to take them in Germany. The quality is high - the consumption is minimal. I'll take a photo and put it up.

[albina1966]

albina1966 Look at this thread Microwave recipes there seems to be a charlotte

[albina1966]

albina1966 Look at this thread Microwave recipes there seems to be a charlotte

valvery, since you have a simple microwave, then I have a chance, because mine is also simple!

[valvery]

I did it too! Girls, this is such a time-saver, besides, I didn't have a bucket that I could cut and use for baking! I had to oven in two passes in a glass form. I took less sugar, something 16 st / l was a little strained, so I took 11 st / l (it turned out just 1 glass) - 210g
Weighed art / spoons of the remaining products, I got it:
16 tbsp / l flour - 262g
8 tbsp / l cocoa - 65g
I have a 900W microwave.
On the first run, I put 9 tbsp / l of dough in a mold, baked for 4 minutes at 900W (100%) and after turning it off, kept it in the micrometer for 5 minutes, poked it with a toothpick - dry. I took it out of the mold easily (I put parchment on the bottom, greased it with rast / oil and sprinkled it with flour). The second portion consisted of 12 tbsp / l of dough, baked for 5 minutes. 20 sec. After cooling, I cut each cake in half, it is so delicate and perforated.
In the cream I replaced the cream with sl / butter, soaked the cakes with blackcurrant syrup, grated with sugar (though I added rum there), covered it with glaze on top. The cake turned out to be giant (1.8 kg), soooo chocolate, and tasteful ... valvery, thanks again ! I ask you not to pay attention to the design (a cake for home tea drinking), I am not an expert in entom business.

[Valentine]

Valentine tremendous thanks for the recipe. The cake turned out to be gorgeous. I baked it in a glass pan with 10 cm sides. So I got it 2 times higher. A huge mushroom, almost to the roof. I was even scared. The hat had to be cut flush with the sides of the pan. Then I made a quick cake out of it. I cut it into 3 cakes, soaked it with cherry liqueur and put orange slices on top of the cream. There was a lot of cream, so there was enough for a cake. Sponge cake is porous, light, super. Especially did not decorate the baking for no reason, for the family.

Wanted to ask. Does your cream thicken well? I took 33% cream, less fatty ones do not whip until thick. nor did the cream thicken very much.Of course, she does not keep her form. And what should be. Maybe more starch was needed.

Girls! The weekend was marked by feats of labor. Well, you give. You describe your cakes with such relish that while you read it, it’s drooling. Firstly, the rum smell to chocolate-wah-wah-wah is delicious, and secondly, cherry liqueur seems to be the most compatible taste. Well, you can only be proud of the photos of the results of your work !!! What cakes! What cuts !!!
This cream is quite gentle and does not freeze with a stake. Even after standing in the refrigerator, the structure is still soft, but nevertheless does not float. Maybe that's why it's delicious.

And I have a baked cake in the micr. Baking in a silicone mold. True, I have it with a hole in the middle. The shape is high. The cake has risen flush with the edges. The power of my stove is 800, I set it for 7 minutes. Now I will make a cream. Is dry cream suitable for whipping?

Dry will also go.

I am again with a question. I cooked a custard and I have it liquid. Is that how it should be? When will it cool down, will it thicken? Or did I do something wrong? Cooked in a milk cooker

I am again with a question. I cooked a custard and I have it liquid. Is that how it should be? When will it cool down, will it thicken? Or did I do something wrong? Cooked in a milk cooker

, I had very thick, there are 2 eggs and 1 st / l starch ...

And what, now to redo?

And what, now to redo?

Maybe try to cook, I cooked until the first "gurgles"

After cooling, the custard should not drip from the spoon, but should be collected in such lumps. If it still flows down, then there will be no sense. The consistency will be too weak. How to fix?? Thicken (with starch), cook.

Yeah, I cooked it in an ordinary saucepan, it got thick

[Valyusha!]

Valyusha! I did it in 7 minutes at 800 power!
I made for the sample (there are only two eaters now, my husband is on a business trip) a half portion. Baked in a rectangular silicone mold. And the cream is a complete gag (condensed milk + butter + sour cream). All the same - SUPER-PUPER !!!

🔗

Now this is my favorite recipe! In the next. just make a normal cream. Yes, I also made the impregnation with purchased cherry syrup.
VERDICT - FAST AND AWESOME !!!