Easter kiss cake (with chocolate and cherry)

Category: Culinary recipes
Kulich Easter kiss (with chocolate and cherry)

Ingredients

Dough:
Milk 50 gr.
Fresh yeast 37 gr.
Sugar 1 tbsp. l.
Wheat flour 3 tbsp. l.
Report:
Wheat flour 765 gr.
Cocoa 15 gr.
Chocolate (milk / black) 100 g
Sugar 270 gr.
Vanilla sugar 20 gr.
Butter 135 gr.
Egg yolks 5 pieces.
Milk 230 gr.
Orange juice 100 g
Zest of one orange
Salt pinch
Cognac (liqueur) 20-30 gr.
Raisins, candied fruits, nuts, dried fruits (I have cherries, cranberries and candied fruits pamelo) optional
Cardamom, cinnamon, star anise, ground optional

Cooking method

  • Introduction: Well, hello, my Princess, how joyful it is to see you so happily-calm and serenely-joyful! :))) As if all Easter daffodils have bloomed in your soul now and turned it into a beautiful meadow filled with sunlight and spring bliss :) )) You see, my Princess, how everything came together on Easter: you heard your heart, and misfortunes left you, and your Personal Chef finally returned from a long, oh, what a long exile :) No, well, first, of course, everything it was as expected: you suffered, my Princess, and experienced both meanness and betrayal, and even almost gave up your love ... Well, let's remember how it was, because now you can already smile at your experiences sorrows. First, to a distant country where Your Cook was in exile ... Oh no, well, of course not! First - first, in a long separation, you finally understood who lives in your heart and who occupies all your thoughts. Guessing, you were surprised a lot by this and even a little scared, but only for a moment, because then ... then you were determined to win your love from the whole world! And then you turned to your faithful friend - the First Maid of Honor, the only one to whom you could entrust your Great Heart Secret, and asked her to go to a distant country to your Personal Chef and tell him that it was time, it was finally time to return. But, returning from a distant country, your beloved Friend told you that the heart of Your Chef was already occupied by another, and the earth went out from under your feet and the dark-dark night accompanied you everywhere, wherever you were ... Oh, how much tears were shed ... but one day ... One day there was a royal reception, at which the Prince got carried away a little with wine from the royal cellars, and laid it out to you as if in spirit: it turned out that papa the King, who is always on your side, secretly from you, with the Lady-in-waiting for the Cook a certain sum of money that was supposed to contribute to his early return, but the Lady-in-waiting, having got to the overseas shops, immediately left this entire amount there, and therefore she did not even start meeting with the Cook, but for you she came up with a terrible story. Then ... oh, a lot more happened later, but we will remember this next time, because today is the Holiday and we will prepare for your future happy family life, in which there will be more than one cozy festive table wrapped in the aroma of chocolate pastries, After all, Your Chef loves chocolate :))) So let's bake this wonderful cake for Him as a symbol of the Holiday, as a symbol of peace and well-being in the house, as a symbol of your mutual understanding and mutual concern :))) Shall we start?
  • Preparation:
  • At 50 gr. milk temperature 36 degrees crumble 37 gr. yeast, add sugar and flour, mix with a whisk so that there are no lumps.
  • Kulich Easter kiss (with chocolate and cherry)
  • Put the dough in a warm place for about 20-25 minutes. After this time, it will look like this
  • Kulich Easter kiss (with chocolate and cherry)
  • Themselves at this time, be sure to first kiss someone, and then quickly:
  • one.Place 5 egg yolks with salt, sugar, vanilla sugar in a bowl and start whisking. I promised to tell you how it was, so I inject: I have a planetary mixer, so I immediately put in the yolks and beat them all the time until the dough comes up. If you have a manual mixer, then you need to determine the sequence of your actions yourself, but you must kiss in the process :))) After 8-9 minutes from the start of whipping, add alcohol to the yolks (add-add, do not even hesitate) and orange zest. Continue whisking.
  • Kulich Easter kiss (with chocolate and cherry)
  • 1A. If you add raisins to the dough, then the first item after the kiss should be soaking the raisins. I didn’t put the raisins in, so I don’t have item 1, right?
  • 2. Rub the zest of the orange and squeeze the juice out of it. I had a juicy orange and got 100 grams of juice. smooth:)
  • 3. Let's measure 300 gr. flour and sift it into a bucket of a bread machine. If you add spices, add them to the flour while sieving.
  • 4. Let's measure another 285 gr. flour and 15 gr. cocoa and we will then sift them into the egg mixture.
  • 5. Cut soft butter at room temperature into pieces (if it is still being cut), and if it is already so soft that you don't need to cut, then you have a bonus - in this place you kiss again :)))
  • 6. Measure out the milk and slightly heat it until warm.
  • 7. Cut the chocolate into small random pieces (I don't melt butter or chocolate, I kiss instead :)))
  • Then, when the dough came up, mix it with fragrant yolks, milk, orange juice, flour (remember, we measured the second 285 grams with cocoa?) And stir with a whisk or spatula until smooth.
  • Kulich Easter kiss (with chocolate and cherry)
  • Kulich Easter kiss (with chocolate and cherry)
  • Kulich Easter kiss (with chocolate and cherry)
  • Kulich Easter kiss (with chocolate and cherry)
  • We pour it all into a bucket of a bread machine, where we already have 300 gr. flour, mix slightly, put butter and chocolate on top.
  • Kulich Easter kiss (with chocolate and cherry)
  • We send for batch. (I have this program "Dough" - there kneading for 20 minutes. I timed them on a timer so as not to miss).
  • Themselves at this time again kiss and measure 180 grams. flour. Add cherries, cranberries and any other additives you wish there. This time I have cherry, peach and candied pamelo.
  • Kulich Easter kiss (with chocolate and cherry)
  • Mix well.
  • Kulich Easter kiss (with chocolate and cherry)
  • When the kneading is over, add flour with additives and turn on the Dough program from the very beginning. I get it: 20 minutes of kneading and 1 hour. 10 min. proofing.
  • Watch the dough so that it does not run out of the bucket towards the end of the proofing. It turns out like this
  • Kulich Easter kiss (with chocolate and cherry)
  • Then we take the molds, grease our hands with vegetable oil, lay out the dough in the molds (half the height) and leave in a warm place for proofing for another 25 - 35 minutes.
  • Kulich Easter kiss (with chocolate and cherry)
  • The dough should rise 2/3 of the height of the molds.
  • Kulich Easter kiss (with chocolate and cherry)
  • Then in the oven at a temperature of 190 degrees - about 40 minutes. All! Kiss now as much and with whom you want!
  • Kulich Easter kiss (with chocolate and cherry)
  • Kulich Easter kiss (with chocolate and cherry)
  • Kulich Easter kiss (with chocolate and cherry)
  • Kulich Easter kiss (with chocolate and cherry)
  • Kulich Easter kiss (with chocolate and cherry)
  • Kulich Easter kiss (with chocolate and cherry)
  • Kulich Easter kiss (with chocolate and cherry)

The dish is designed for

Four Easter cakes are in a form with a diameter of 9 cm, and four - in a form with a diameter of 7 cm.

Time for preparing:

Four o'clock

Cooking program:

Bread maker, oven

Note

Dear girls, this recipe would never have been born if it were not for my devotion to the wonderful recipe of our Lena Shelena Kulich "Masterpiece" in the oven and multicooker Brand 502 (master class) It was this recipe and its author, Helen, who taught me how to bake cakes. It is according to this recipe that I have been baking Easter cakes for several years, because for us it is the best one, which fully meets our ideas about kulich. But this year I also wanted a chocolate version. Having slightly modified Lena's recipe, I came to the result, which today I present to you with Lena's permission :)) Lena! Once again, many thanks for the science, and for the help, and for the inspiration, and for the warmth, and for the sincerity, and for the attention, and for the tact, and for the trust :)))

Svetlana777
What a beauty!!! I liked the Easter cakes very much, but I was just stunned by the design
Kinglet
Svetlana777, Svetochka, treat yourself to your health :))) Thank you for looking at the light :)))
gala10
Wiiiiikaaaa ... No words ...
Thank you for the recipe and the wonderful continuation of the story.
As always, both are beyond praise.
Kinglet
gala10, Galyunya, well, you are my bubochka! :))) Yes, thank you that you are always with me I really hope that the recipe will be useful
ginura
Kinglet, Vika, I have also been faithful to Shelena's cake masterpiece for several years now. For which I never tire of thanking Lena. I'll try yours too. Thanks for the recipe and your wonderful stories.
Kinglet
ginura, thank you for your trust, Natasha :))) I hope you will not be disappointed - after all, they are relatives with the Masterpiece :)))
mamusi
Kinglet, Vika, and I am happy to bookmark the "relative" of the Masterpiece !!!
I love chocolate!
Thank you for the awesome story, for the very presentation of the recipe ~ fabulously interesting! You have talent, Vika!
I read, as much food!
kavmins
Vikulya! What a delicious fairy tale and what fabulous cakes !!! Oh, with what joy I would read your fairy tales all the time and drink a cake with tea))))
Thank you, dear, from the bottom of my heart!
francevna
Kinglet, Vika, I don't even know which I liked more, a fabulous beginning or a chocolate cake I really wanted to taste the taste of the cake prepared for the Princess.
I'm taking it to bookmarks.
Marusya
Vikulya, I liked everything: the fairy tale, and the chocolate cake, and its name, and decoration, and .... yes, everything, in general!
I will not tire of praising you! Only a person with a kind soul can write such beautiful fairy tales and create such Masterpiece Easter cakes
Kinglet
mamusi, Margarita, kavmins, Marina, francevna, Alla, dear girls, thank you very much :)))
Margarita, it turns out to be very chocolatey, so I hope you enjoy it, try it And to me, please
kavmins, Marishka, and you and you and drink to your health some seagulls with a paste (as we call Easter cakes) - in the morning you can francevna, Allochka, thanks for the kind words, I somehow got involved in the fairy tale without being noticed I will miss her without a Competition




Marusya, Helen, thank you, it's nice to keep the promises made to good people
Marusya
Quote: Korolek
I will miss her without the Competition
Vika, therefore, it will be necessary to continue the story of the Princess





Quote: Korolek
nice to keep promises
And how nice it is to receive the promised!
Kinglet
Quote: Maroussia
will need to continue the story of the Princess
Apparently, I will have to, because I have not yet told how the Cook returned, and there was a whole story
Marusya
Quote: Korolek
I haven't told you yet
Oooo, let's look forward

Quote: Korolek
the whole story was there
Everything, not a word more Intrigued straight!
Myrtle
Vika, these Easter cakes are just lovely !!! So beautiful and very tasty chocolate !!!
Kinglet
Myrtle, thank you, Natasha, yes, the chocolate in them really feels very good, but the citrus note is not very pronounced, and how they smell while baking, mmmmm
Myrtle
Vika, my granddaughter loves chocolate biscuits very much. Now we will try kissing cakes. Thanks for the recipe !!!
Kinglet
To your health! :))) So, soon, one of the Princesses will definitely try these Easter cakes - let her granddaughter be very tasty :)))
Quote: Myrtle
Now we will try kissing cakes.
Oh, how I liked the name Now that is what I will call them
kristina1
Kinglet, Vika, wow .... just wow .... beautiful, delicious, festive, incomparable, fragrant, thank you, thank you.
kirpochka
Kinglet, Vikulya, thank you very much for the wonderful continuation of the fairy tale (after all, the fairy tale continues)) and the exposed recipe ..: girl_claping: This year I did not manage to bake chocolate cakes according to your recipe, I baked according to last year's, but next year I want to try Lenyn Kulich Masterpiece and yours with chocolate !!! And I really want either a harvester or hp to make it easier to knead the dough! Suddenly Grandfather Frost will make me such a present))) And then it is difficult to interfere with hooks with a hand mixer for 20-25 minutes))))
Kinglet
kirpochka, she will definitely do it, Natulechka, because with your talents, such a technique is simply extremely necessary - and you will definitely have it very soon, you will see :)))
kirpochka
Quote: Korolek
you will definitely have it very soon,
Thank you, my dear!!! I will very much believe in it))
suvoyka
Well, what about Vika? Have I tired you?
Take the report!
This time I did everything according to the rules. She took the eldest son, put him on a stool in the middle of the kitchen, so as not to run far, and at the right moments kissed him on his sweet cheeks. The son courageously endured everything, but wondered why, they say, it was necessary. I had to explain that there is such an aunt in the world - Vika-Korolek, and she has very tasty Easter cakes, but for the Easter cakes to come out very tasty, you must kiss someone, and why should I kiss someone if I have such a wonderful son! The child thought ...

And what do you think? I diluted the dough a little thinner than the last time, and it came up as it should! I also kneaded the dough according to the rules, but in one program it did not rise, I had to leave it for another hour. She splashed all the dough into one mold and left it for proofing, and with the proofing time you obviously have some kind of mistake. My dough stood for two hours, rose 2 times, maybe a little more. And then it turned out to be underdeveloped, the dome cracked a bit.
Look, this is just from the oven:
Kulich Easter kiss (with chocolate and cherry)
This has already been taken out of the mold:
Kulich Easter kiss (with chocolate and cherry)
slightly decorated:
Kulich Easter kiss (with chocolate and cherry)
And this is a piece, though already bitten, but the structure is still visible:
Kulich Easter kiss (with chocolate and cherry)

They ate in silence, all the same for the first time a chocolate cake in the house, the son spoke first, said: "Mom, tell this crazy aunt that her Easter cakes are really tasty!"
I liked everyone, even me. I really cheated a little, I added only milk chocolate, and that was right, a little bit more chocolate and it would be completely different, but this is a matter of taste. So thank you dear for the recipe!
Kinglet
suvoyka, oh, Mashunya, I'll start from the end: your story-report obviously added several years of my life to me - so I laughed, sobbed as much as I read it to Sonule, tell him that "crazy aunt" I suspected that) he is proud that he helped you so much and is insanely (well, not surprisingly) glad that you liked the taste and everything worked out for you. milk, and even without cocoa, but I tried to please the child with my taste, and I did it :))) So you did the right thing, considering that you are not fans of chocolate baking - you got the result that suits you, and this is the most important thing :))) As for the proofing time - I don’t think that we can talk about an error, well, because the recipe contains all the step-by-step photographs, look how my dough grew in an hour and ten minutes - well, can you imagine what would was with him in two hours? Simply, I think, you need to take into account that everyone's products are different, and the additives in the dough and their amount are different, and the temperature around the dough is different for everyone (I'm not talking about humidity), etc., etc. - all this, I think, affects the time of proofing Well, anyway - I am very glad that now I can finally exhale and not worry about your result - I think it is great Thank you for your trust, for your courage and across the ocean positive, in which I bathed, reading your story And to my son one more kiss - say, from a crazy aunt
suvoyka
Nope, Vikul! For "crazy" I have already scolded him, explained that calling good aunts crazy is not good, especially if you personally don't know this aunt! Although she laughed for a long time, it should be so subtly noted, we are all a little "crazy" here. But kiss, of course, kiss! Already kissed!

And you misunderstood a little about the proofing, your dough turned out to be luxurious, you can clearly see how it puffs and puffs, this is some kind of inconsistency. I'm talking about the time of the final proofing, already in the forms, you distort them quite a bit, from half the volume to two-thirds, less than one and a half times, I brought it to such a volume, poked it with my finger, it seemed to me too lively, I left it to rise further, I distribute all the cakes until it doubles, I waited for this too, it is still underdeveloped, but I was just afraid to keep it any longer.And so, yes, food, temperature, so many factors affect the dough that you never guess ...
Kinglet
Quote: suvoyka
For "crazy" I already scolded him
Well, in vain I completely scolded - the child told the truth, how can you scold for the truth? Personally, I really like this definition, it is true, because even my students at the first lecture, when we get acquainted, I always say: "You are a little unlucky - I strange "... Well, then they will find out about all my oddities and, as a rule, they suit them :))) So don't even worry - through the mouth of a baby, like grizza ...
Oh, you mean the last proofing - well, yes, I misunderstood that Maybe you’re right, I’ll do it next time - I’ll try to hold it longer, look at the result and tell
suvoyka
Quote: Korolek
how can you scold for the truth
Oh, I have a feeling that I am scolding for everything now, well, nothing, that I will grow up, become a grandmother and I will praise and pamper my grandchildren, but while my mother needs to be brought up, then they will ask me ...
Kinglet
Quote: suvoyka
while mom needs to be brought up, then they will ask me ...
suvoyka, yes, you are doing everything right, Mashun, not only will they ask you, but also what we invest in children - it comes back to us, and not all parents think about it in time, and you are smart, I will I support :)))
Shelena
Vika, so I came to this wonderful Temko. I hadn't been on the website for a week, looked in for a minute and saw a link to the recipe for this chocolate handsome.
I liked the touching story very much. I will wait for the continuation of the tale (I really hope for a happy ending).
The recipe itself delighted with a detailed description of the preparation and vivid photos. Everything is clear, accessible, easy to repeat. And how I liked the indispensable condition for obtaining a delicious cake - the obligatory kisses during cooking! This is the main secret ingredient!
Thanks for the wonderful recipe!




Quote: suvoyka
and with the time of proofing you obviously have some kind of mistake. My dough stood for two hours, rose 2 times, maybe a little more. And then it turned out to be underdeveloped, the dome cracked a bit.
Maria, can i share my opinion? Based on my many years of experience in baking cakes, I can say that every time the cake dough behaves differently. I remember well that last year the proofing took me 1 hour, and this year the Easter cakes were lazily growing up for 2 hours. Why does this happen? The dough came out a little thicker, live yeast is capricious, the temperature in the kitchen is different, and even the mood of the hostess - all this is reflected in the dough and its growth.

Quote: suvoyka
And then it turned out to be underdeveloped, the dome cracked a bit.
But here, it seems to me, the reason is slightly different. Temperature. 190 hail. - a bit too much, in my opinion. I bake cakes at 170 degrees. This allows them to rise more evenly. No cracks. But before, when I tried to set 180 degrees, I faced the same problem as yours.
Kinglet
Oh, what a guest we have !!! Shelena, Lenochka, thank you for stopping by And thank you very much for the warm words of approval. But the biggest thanks for participating in the discussion - that's how, girls, it's still good to search for the truth together, isn't it? That's good advice about the temperature, I'll also try, but I have a gas oven, very delicate, it depends not only on the temperature, but also on the quality of the gas that is served, so I probably need to put 170 first, and only then, the last 15 -20 minutes, after all, slightly increase - otherwise they may not bake, I had this But I will try at a lower temperature for sure Thank you, Lenus, for the useful advice
But on this occasion
Quote: Shelena
Why does this happen? The dough came out a little thicker, live yeast is capricious, the temperature in the kitchen is different, and even the mood of the hostess - all this is reflected in the dough and its growth.
I agree very much, especially about the mood Last year I put on cakes, everything seemed to be going well, it was warm in the kitchen, I'm alone at home, the TV quietly mutters in the background ...Well, just grace :))) And suddenly, having relaxed, I missed the moment when the news began (this is how I always switch them so as not to get upset and not worry), well, and I hear in these news a message about a frantic rise in prices for heating, and, right against my will, a few tears break from me ... And now I see, girls, how my Easter cakes begin to fall right in front of my eyes, can you imagine? I don't make cakes for TV anymore
Shelena
Vika, Thank you for such a warm welcome !!!
The story of the fall of Easter cakes is very illustrative. The dough is whimsical. Therefore, I always specifically tune in to this complex baking. I ask you not to disturb me, do not look into the kitchen.
Quote: Korolek
but I have a gas oven, very delicate, it depends not only on the temperature, but also on the quality of the gas that is served, so I probably will need to first put 170, and only then, for the last 15-20 minutes, still raise it a little - otherwise they may not bake, I had this
Vic, the gas oven is, of course, a thing in itself. She has her own troubles. Here only the mistress can know all the subtleties! But still I would not risk it to raise temperature at the end. Maybe it's better to bake for a longer time at the main one, or, even, slightly lowering it at the end?
Kinglet
Quote: Shelena
Maybe it's better to bake for a longer time at the main one, or, even, slightly lowering it at the end?
No, Lenus, this option has already been tested and swept away empirically - so I have already tried, so they are not baked for me, but dried, and it turns out very badly.That's why in the recipe I brought the temperature and time that they give for my oven, in my opinion, the best result (well, since the top of the cake is always closed and decorated and impulses are not at all critical for me), and each hostess knows her own oven, of course, better and will adjust the temperature and time, focusing on its features :)
suvoyka
Quote: Shelena
Maria, can I share my opinion?
Can! The discussion is great!
Quote: Shelena
The dough came out a little thicker, live yeast is capricious, the temperature in the kitchen is different, and even the mood of the hostess - all this is reflected in the dough and its growth.
Here I agree to all available interest, I myself have come across many times.
Quote: Shelena
But here, it seems to me, the reason is slightly different. Temperature. 190 hail. - a bit too much, in my opinion. I bake cakes at 170 degrees. This allows them to rise more evenly.
It may well be, but not in my case. I, too, am not quite a kettle, the cake is large, the oven is gas, therefore, based on personal experience, I baked at 160 degrees, I controlled the temperature with a thermometer. And she sprinkled water on the top of her head before planting it in the oven, so the crust had nothing to do with it either. There is a shortage of clean water, small, but still. It's good that this practically does not affect the taste, but I love it when Easter cakes with beautiful, even domes, I have such a fad
posetitell
Thanks for the recipe. I made this cake !!! Super!!! On the Day of his princely daughter.
Kinglet
posetitell, Nikka, thank you, it's very nice that everything worked out :)))
Volga63
Vika, thank you and report for the recipe. I bake chocolate cakes every year. This year I decided to bake according to your recipe and we liked it very much. I will continue to bake.
Kulich Easter kiss (with chocolate and cherry)
Kinglet
Volga63, Larissa, what a cute little fluffy you have)) Thank you very much for such a delicious report, I am very pleased that the recipe came in handy))

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