Romanian cuisine is closely tied to agricultural products and is influenced by neighboring countries such as Hungary, Austria, Russia, and Turkey. The desserts are often very spicy, with one of the most notable being Cozonac, a typical Christmas treat. However, more classic recipes also stand out, like Salam de biscuiti, comparable to our chocolate salami, or plăcintă cu mere, a very simple apple pie with a mix of apples, sugar, and cinnamon, and the Negresa, a soft cocoa cake decorated with a chocolate ganache.
Romanians love chocolate, as evidenced by the famous Rom bar, with chocolate and rum, relaunched a few years ago by replacing the Romanian flag on the packaging with the American one, giving it new luster and appeal.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Portions: 6 servings
- Cooking methods: Oven
- Cuisine: Romanian
- Seasonality: All seasons
Ingredients
- 4.5 oz butter
- 1 cup sugar
- 2/3 cup unsweetened cocoa powder
- 5 eggs
- 1 cup milk
- 4 cups flour
- 1 packet baking powder for cakes
- 1 cup cream
- 7 oz dark chocolate
Tools
- 1 Baking Pan Rectangular 10×8 inches
Instructions
Add butter, sugar, and milk. Bring to a boil.
Let it cool completely and add cocoa and eggs, one by one.
Continue with the sifted flour and baking powder.
Bake in a preheated oven at 350°F for 40 minutes.
Prepare the chocolate ganache: heat the cream and add the coarsely broken chocolate, and sometimes already melted and still hot. Work the mixture until it becomes fluid. To make it more liquid, you can also add 1 oz of butter.
Spread the ganache over the cake once cooled.
Usually, a rectangular baking pan is used, and the Negresa is cut into squares like brownies.
Affiliate Link #adv
If you love chocolate, you can create cute pastries and pralines with silicone molds: Silicone molds for chocolates, jellies, candies, fat bombs, keto snacks, ice cubes, round and heart-shaped cups
What is the difference between chocolate glaze and ganache?
Ganache is a French recipe, in which chocolate and cream are mixed in equal amounts, and once cooled, it takes on a buttery cream consistency but does not solidify like glaze.
The temperature of the chocolate should never exceed 113°F, and once prepared, the ganache should never be in an environment above 68°F.
Chocolate glaze is a flowing topping in which royal icing (ingredients: powdered sugar and a liquid) is added with melted dark chocolate in a water bath.
