Made with your own hands - the same Choco-Pie

We had a cake pan, 14 boxes of Chokopay, 5 cans of energy drink, half a roll of baking paper and a mountain of stupidity, ambition and all that, of all colors, and also a liter of idiocy, a liter of absurdity, a box of stupidity, half a liter of kefir and two dozen hours in a day. Not that all this is necessary, but once you start talking nonsense, then follow your passion to the end.

Having opened all the boxes, armed with a form and a knife to fend off those who want it, let’s start cooking

We plug all the resulting cracks with the remnants of the chokopaeks that did not fit. And top it with chocolate, carefully erased from the same chocolate bars. About 50 pieces fit.

And then the longest part began: baking.

Oven 100°C 40 minutes. Nothing happens

140°C for another 30 minutes. The surface became a little glossy, but still nothing interesting.

160°C 2 minutes of observation, turned away for 30 seconds, wash the plate, aaand here is the result. =\

Despite the top layer, the cake turned out to be weighty, tasty and filling. The sugar partially caramelized and everything turned out more than cool. I’ll definitely repeat it again sometime when chocolates are on sale again, but I’ll be more careful with the temperature.

Children are delighted with this cake. The soft biscuit and delicate filling will conquer the most sophisticated gourmets. Let's begin..

Gelatin - 5 grams + 30 ml. water

Sugar - 110 grams + 30 ml. water

Lemon juice - 1 tablespoon

All ingredients for the dough should be at room temperature. In a container, mix egg, sugar, salt, vanilla. Beat with a mixer until fluffy. Add softened butter and milk. Mix with a mixer.

Next, add the sifted flour with baking powder in two additions. Mix quickly with a mixer.

On a baking sheet lined with parchment, pipe dough rounds using a pastry bag or regular bag. If you doubt the quality of baking paper, grease it a little with oil.

Bake the biscuits in an oven already preheated to 170 degrees for 10-12 minutes. Next, cool the biscuits completely. It turns out on average 17-19 pieces. Coat the cooled biscuits with milk or sugar syrup. To soak in a little.

To prepare the cream, pour gelatin with water, stir and let it swell.

To prepare the syrup, add sugar and lemon juice to the water. Put on fire. As soon as the syrup boils, remove from heat.

Heat the frozen gelatin in a water bath or in the microwave.

Pour the syrup into the gelatin in a thin stream and beat with a mixer as you go. Beat until white, viscous mass. Approximately 8-10 minutes.

Next, transfer the resulting cream into a pastry bag and apply to the biscuits. Apply to one round piece, close the second one on top. Refrigerate the cakes for 1 hour.

Heat the cream until hot, but do not bring to a boil. Pour cream over chocolate slices. Mix thoroughly with a whisk until a homogeneous, smooth mass.

Apply chocolate icing to cakes. Place in the refrigerator for another 40 minutes.

Bon appetit! Please and pamper your family and friends. Like and subscribe to the channel. Thank you for your attention.

The most accurate and complete description: Chokopai cake recipe with photos - from the best chefs in a large but informative article collected from all corners of the Internet and books.

Total:

Cooking time: 1 hour 30 minutes

Step-by-step preparation

Step 1:

First, let's prepare the dough.

Step 2:

In a bowl, mix soft butter, powdered sugar and vanilla sugar.

Step 3:

Using a mixer, thoroughly beat the butter for several minutes until it becomes fluffy.

Step 4:

Add two egg yolks, one at a time, whisking thoroughly.

Step 5:

Pour in the cream (I used 33%, but you can use less fat). Process the mixture with a mixer until completely homogeneous.

Step 6:

Add baking powder to the flour and sift the mixture into a bowl.

Step 7:

Knead the soft, slightly sticky dough with quick movements. Don't knead the dough for too long!

Step 8:

We collect the finished dough into a ball, put it in a bag or wrap it in film and put it in the refrigerator for 1 hour.

Step 9:

Take the chilled dough out of the refrigerator, place it on a work surface and roll it out into a layer about 5-6 mm thick.

Step 10:

We cut out circles with a diameter of about 5-6 cm from the dough. We collect the scraps of dough and re-roll them.

Step 11:

Place the circles of dough on a baking sheet lined with baking paper and, in this form, first place it in the refrigerator for 20-30 minutes.

Step 12:

After 20 minutes, bake the cookies in an oven preheated to 180-200 C for about 15-20 minutes until golden brown. Let the finished cookies cool completely.

Step 13:

While the cookies are cooling, let's make the filling for our choco pie.

Step 14:

So, first, pour gelatin with water (cold boiled) and leave for 10 minutes to swell. Gently heat the swollen gelatin (do not bring it to a boil!) in the microwave or on the stove until it is completely dissolved. Let the gelatin solution cool.

Step 15:

Let's prepare the syrup. To do this, combine sugar and water in a saucepan.

Step 16:

Place the saucepan on the fire, stirring gently until the sugar is completely dissolved, and bring to a boil. After the syrup boils, stop stirring and cook the syrup for 5 minutes over medium heat to a temperature of 112-114 C.

Cooking steps

To prepare the dough, add 70 grams of sugar and a pinch of salt to the raw egg.

Beat with a mixer until light, fairly fluffy and dense (beat for 5-6 minutes).

Next, add vanillin and butter, previously softened to room temperature.

Beat the resulting mass until smooth, then pour in milk at room temperature and mix all the ingredients with a mixer.

Add flour sifted with baking powder in parts, kneading the dough with a spoon.

Place the dough into a pastry bag with the tip cut off. It is advisable to draw circles of the desired diameter on the parchment so that the cookies turn out the same. Pipe the dough into circles onto a baking sheet lined with parchment.

Bake cookies in a preheated oven at 170-180 degrees for about 10-15 minutes. The cookies should not dry out, they will remain light.

Allow the cookies to cool and arrange them in pairs, choosing ones that are the same in diameter.

To prepare the layer, soak the gelatin in 30 ml of cold water and leave for 10-15 minutes.

Pour 30 ml of water into a ladle (or small saucepan), add 110 grams of sugar, add lemon juice.

Bring the contents of the ladle to a boil and cook the syrup over low heat for about 3-4 minutes.

Since the gelatinous mass hardens quickly, it must be very quickly spooned onto the cookie halves without delay. We spread the gelatin mass on half of the total number of baked cookies (that is, if you have 20 ready-made cookies, then we cover 10 pieces with the gelatin mass).

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Calorie content of foods possible in the dish

• Buttermilk – 36 kcal/100g
• Cream – 300 kcal/100g
• Cream 10% fat – 120 kcal/100g
• Cream 20% fat content – ​​300 kcal/100g
• Chocolate – 550 kcal/100g
• Milk-nut chocolate – 542 kcal/100g
• Nut chocolate – 580 kcal/100g
• Porous milk chocolate – 506 kcal/100g
• Creamy chocolate – 560 kcal/100g
• Flour – 325 kcal/100g
• Fortified whole durum wheat flour – 333 kcal/100g
• All-purpose whole durum wheat flour – 364 kcal/100g
• Cereal flour – 348 kcal/100g
• Sugar – 398 kcal/100g
• Granulated sugar – 398 kcal/100g
• Peasant unsalted butter – 661 ​​kcal/100g
• Peasant salted butter – 652 kcal/100g
• Amateur unsalted butter – 709 kcal/100g
• Butter 82% – 734 kcal/100g
• Ghee – 869 kcal/100g
• Vegetable oil – 873 kcal/100g
• Gelatin – 355 kcal/100g
• Water – 0 kcal/100g
• Baking powder – 79 kcal/100g
• Egg yolks – 352 kcal/100g
• Powdered sugar – 374 kcal/100g
• Vanilla sugar – 379 kcal/100g
• Egg whites – 44 kcal/100g

Calorie content of foods: Cream, Chocolate, Flour, Sugar, Butter, Vegetable oil, Gelatin, Water, Baking powder, Egg yolks, Powdered sugar, Vanilla sugar, Egg whites

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Step-by-step preparation of Choco Pie

Let's prepare the cakes

In a bowl, combine eggs, sugar and vanilla sugar. Beat until fluffy for about 2 minutes.

Add room temperature butter and sour cream. Beat for 1 minute.

Add flour, soda and mix until smooth.

Cover the bottom of a mold with a diameter of 20-22 cm with parchment paper.

Place half of the dough into the mold and level the surface.

Place in a preheated oven at 180 degrees and bake for 30 minutes or until a toothpick inserted into the center comes out clean. Let it cool in the pan and bake the second cake in the same way.

Let's prepare the soufflé

Pour cold water over gelatin.

Pour the whites into a large heatproof bowl, add vanilla sugar and powdered sugar.

Place in a water bath; the water should not touch the bottom of the bowl and should boil slightly. Constantly stirring with a spatula, cook for 10 minutes. You can set a timer.

Remove the whites from the water bath and beat with a mixer at high speed for about 2-3 minutes until thick.

Squeeze the gelatin and put it in the microwave for 10 seconds until it dissolves.

Pour the melted gelatin into the protein mass and beat for another 1 minute. If the mixture is liquid, let it stand for 10 minutes at room temperature.

Tip: to make it easier to apply the soufflé, you can transfer it to a pastry bag with the largest nozzle.

Collect Choco Pie

Remove the paper from one cake layer and place it on a plate, base up.

Apply the soufflé evenly.

Remove the parchment paper from the second cake layer and place it on top of the soufflé. Press lightly and place in the refrigerator for 1 hour.

Chocolate glaze

Pour sunflower oil into the chocolate and heat it in the microwave, just take it out and stir every 10 seconds.

Take Choco Pie out of the refrigerator, place it on a medium bowl and spread a thin layer of chocolate onto the top crust and sides using a spoon or brush.

Place in the refrigerator for 20 minutes. We take it out, turn it over and place the Choco Pie cake on a plate and apply a thin layer of chocolate to the other side.

Place in the refrigerator for 30 minutes.

Huge Choco Pie is ready. It turned out very tasty, be sure to try it.

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Ingredients: for the dough:

100 gr. soft plum oils

100 gr. powdered sugar vanillin 210 gr. flour 2 yolks 2 tbsp. water

filling:

2 squirrels

150 gr. powdered sugar 7 gr. gelatin 2 tbsp. water

glaze:

200 gr. chocolate

3 tbsp. rast. oils

Beat the butter thoroughly with powdered sugar and vanilla. I add 100 gr. flour, beat with a mixer until crumbly. Add yolks and water. I add the remaining flour (I didn’t get 15 grams enough) and knead the dough into a homogeneous dough.

I put it on cling film. To prevent it from sticking to my hands, I wet them with water and form a sausage with a diameter of 5-6 cm. I wrap it in film and place it in the freezer for an hour.

I cut the frozen dough into circles (30 pieces turned out) and place them on a baking sheet covered with a sheet of parchment. Bake in an oven preheated to 200 C for 15 minutes.

Made with your own hands - the same Choco-Pie

Combine the chicken egg with sugar, vanilla and salt in a dry, low-fat bowl. Beat with a mixer until fluffy and doubled in volume. By this time the sugar should have melted.

Add milk and softened (room temperature) butter to the resulting mass. Beat the contents again until smooth.

Combine sifted wheat flour, cocoa powder and baking powder with liquid ingredients.

Using a silicone spatula, thoroughly but gently mix all ingredients. To keep the dough airy, stir the mixture using folding movements (bottom to top).

Line a baking tray with baking paper. For convenience, you can draw circles with a diameter of 5-6 cm on the wrong side. Thus, all the blanks will be the same size. Place the chocolate batter into a piping bag fitted with a round tip. Pipe biscuits to fill the circle. To ensure that the dough flows out evenly, hold the piping bag in an upright position with the tip of the nozzle in the center of the circle. During baking, the pieces increase in volume, so place the dough cakes at a distance from each other. Place the baking sheet with the preparations in the preheated oven. Bake at 170C for 10-12 minutes.

Cool the finished biscuit cookies on a baking sheet. It may change shape during baking. Therefore, to ensure that the biscuits take an even shape, trim them using a cutting tool of a suitable size. It is better to do this while the biscuits are still not completely cooled.

For marshmallow filling, dilute gelatin in water (30 ml). Leave it for a while to “swell”.

Bring the swollen gelatin to a homogeneous state in any convenient way: in a water bath or in the microwave. However, do not forget that gelatin at temperatures above 50-60C loses its gelling properties. For the syrup, in a saucepan or thick-bottomed bowl, combine sugar, water (30 ml) and lemon juice. Place on medium heat. Boil the syrup to a temperature of 112C.

Beat the still warm gelatin mass with a mixer until foam forms. Try to ensure that the syrup is ready by this time.

Without stopping whisking, pour warm syrup into the gelatin in a thin stream. Beat the marshmallow mixture with a mixer until the color changes and becomes stable (to soft peaks). It should turn white and hold its shape without spreading.

While the filling is still warm, transfer it to a piping bag (or plastic bag). Turn the biscuit cookies (half of the total) upside down and squeeze warm cream onto them. If you want to soften the cookies a little, soak them in cold milk or coffee first.

Cover with the second biscuit and press lightly until both parts stick. Place in the refrigerator for 1-2 hours to allow the filling to stabilize.

Melt dark chocolate with heavy cream in the microwave. To prevent the chocolate from curdling, perform the process in short bursts. Dip cooled brownies into melted chocolate on all sides. Transfer to a wire rack to cool. Chokopai made from cocoa powder is very cold (only from the refrigerator), so the chocolate sets very quickly.

That's all, the delicious chocopay made from cocoa powder is ready. Serve with tea or coffee, as well as milk.

Enjoy your tea!

Ingredients for 12 servings

• For the test:
• Flour 240 gr
• Powdered sugar 100 gr
• Butter 100 gr
• Egg yolks 2 pcs.
• Cream (fat content 20-33%) 2 tbsp. l.
• Baking powder 0.5 tsp. l.
• Vanilla sugar 1 tsp. l.
• For filling:
• Egg whites (whites from 2 medium eggs) 60 g
• Water (30 ml for syrup, 40 ml for soaking gelatin) 70 ml
• Sugar 120 gr
• Gelatin 7 gr
• For the glaze:
• Chocolate 150 gr
• Vegetable oil 1 table. l.

Nutritional and energy value:

Step by step

1. First, let's prepare the dough.
2. In a bowl, mix soft butter, powdered sugar and vanilla sugar.
3. Using a mixer, thoroughly beat the butter for several minutes until it becomes fluffy.
4. Add two egg yolks, one at a time, whisking thoroughly.
5. Pour in the cream (I used 33%, but you can use less fat). Process the mixture with a mixer until completely homogeneous.
6. Add baking powder to the flour and sift the mixture into a bowl.
7. Knead the soft, slightly sticky dough with quick movements. Don't knead the dough for too long!
8. We collect the finished dough into a ball, put it in a bag or wrap it in film and put it in the refrigerator for 1 hour.
9. Take the chilled dough out of the refrigerator, place it on a work surface and roll it out into a layer about 5-6 mm thick.
10. We cut out circles with a diameter of about 5-6 cm from the dough. We collect the scraps of dough and re-roll them.
11. Place the circles of dough on a baking sheet lined with baking paper and, in this form, first place it in the refrigerator for 20-30 minutes.
12. After 20 minutes, bake the cookies in an oven preheated to 180-200 C for about 15-20 minutes until golden brown. Let the finished cookies cool completely.
13. While the cookies are cooling, let's make the filling for our choco pie.
14. So, first, pour gelatin with water (cold boiled) and leave for 10 minutes to swell. Gently heat the swollen gelatin (do not bring it to a boil!) in the microwave or on the stove until it is completely dissolved. Let the gelatin solution cool.
15. Let's prepare the syrup. To do this, combine sugar and water in a saucepan.
16. Place the saucepan on the fire, stirring gently until the sugar is completely dissolved, and bring to a boil. After the syrup boils, stop stirring and cook the syrup for 5 minutes over medium heat to a temperature of 112-114 C.
17. Pour the egg whites into a bowl and beat until soft peaks form.
18. Without stopping whisking, pour the prepared hot syrup into the whipped whites in a thin stream. Continue beating the egg whites until the mixture cools to room temperature.
19. Add gelatin solution.
20. And beat everything thoroughly again. Transfer the finished mixture into a pastry bag with a round tip. If suddenly you don’t have a pastry bag, then you can take a regular thick bag, from which you need to cut off the corner. By the way, if after adding gelatin the protein mass has become quite liquid, then put it in the refrigerator for 5-7 minutes, just be careful and take the mass out often and stir so that it cools evenly.
21. Collecting cakes. To do this, fold the cookies in pairs. Place a portion of the prepared filling on one half of the cookies.
22. And cover with the second half of the cookies.
23. Let's prepare the glaze.
24. To do this, melt the chocolate together with vegetable oil. Let it cool a little.
25. Cover the cakes with glaze. To do this, first dip the sides of the cakes into the icing and place them on baking paper (it will be much easier to separate the finished choco pie from it).
26. Using a teaspoon or brush, coat the tops of the cookies with icing.
27. Place the cookies in the refrigerator for 10-15 minutes to allow the chocolate to harden.
28. That's all. Homemade Choco Pie cookies are ready.
29. Bon appetit!

Hello! I work in the culinary industry and love sweets madly, although I try to limit myself to it. My grandmother instilled in me a love for baking and passed on several family recipes to me. Later, my notebook began to grow exponentially, which became the reason for creating this resource, where I collect recipes from all books and corners of the Internet. All materials belong to their respective owners!