Chocolate sticks with walnuts

3.5 oz (100 g) butter
3.5 oz (100 g) sugar
3.5 oz (100 g) chocolate
3.5 oz (100 g) ground walnuts
4 eggs
1 tablespoon flour

Glaze:
9 oz (250 g) sugar
2 oz (50 g) butter
1 cup (2 dl) water
1 tablespoon rum

Mix butter with sugar, add egg yolk, melted chocolate, ground nuts and flour. Finally stir in the egg whites firm. Bake on a greased baking sheet at 350° F (180° C). In meantime, cook the sugar and butter in water and rum. Stir constantly. When boils, remove from heat and continue stirring until the glaze has cooled. Pour that glaze on baked cake. Cut it into long narrow pieces.

Cake with chocolate bananas

Biscuit:
6 eggs
6 tablespoons sugar
9 tablespoons walnuts
5 tablespoons flour
half package baking powder
20 "chocolate bananas"

Filling:
2 cups (4,5 dl) milk
5 tablespoons cornstarch
8 tablespoons sugar
1 vanilla pudding
2 package vanilla sugar
9 oz (250 g) butter

Decoration:
Chocolate glaze

Cake baked in a larger pan and cut into two sheets. For the filling: cook in milk cornstarch, pudding and sugar with vanilla sugar, cool and add blended butter. On one sheet of biscuit spread on filling, put chocolate bananas on, then spread the remaining cream and cover with other sheet biscuit. Decorate top of cake with chocolate glaze.

Chocolate Pie with Vanilla

5 oz (140 g) cooking chocolate
7 eggs
1/2 teaspoon salt
1/2 cup powdered sugar
3 tablespoons granulated sugar
package vanilla sugar
2 cup (4 dl) whipping cream

Add the chocolate in three tablespoons of boiling water and melt over low heat. Do this with a spoon to get a homogenous mass. In another bowl, beat egg whites and add in powdered sugar. Mix egg yolk with three tablespoons of sugar, when the mass is foamy, add the melted chocolate, sugar, vanilla and at the end egg whites. Approximately half of the mass fill in the buttered cake mold and bake. In remaining half, add whipped cream. Cooled cake smear with that, decorate with whipped cream and chocolate chips.

Chocolate Slices

6 eggs
1 tablespoon rum
7 oz (200 g) sugar
3.5 oz (100 g) ground almonds
2.5 oz (70 g) grated chocolate
1.5 oz (40 g) flour
1.5 oz (40 g) crumbs
2 oz (50 g) butter
5 oz (150 g) powdered sugar
1 egg white
chocolate glazing

First mix one whole egg with 5 egg yolks, rum and 4.5 oz (130 g) of sugar, then whip 5 egg whites firm with 2.5 oz (70 g) of sugar and mix all together. Ground almonds, flour and bread crumbs, stir into the mixture and finally add the butter. Leave it on sheet of parchment paper and bake it in buttered mold for about 10 to 15 minutes at 430° F (220° C). When cooled, cut it into slices and pour over the chocolate glazing. Decorate with whipped egg white and powdered sugar.

Cake Chocolate - Marmelade

6.5 oz (180 g) cooking chocolate
5 oz (140 g) butter
5.5 oz (160 g) sugar
8 eggs
4 oz (120 g) vanilla sugar
3.5 oz (100 g) apricot marmalade

Glaze:
9 oz (250 g) cooking chocolate
4 oz (120 g) sugar
2/3 cup (1,5 dl) of water
1 teaspoon margarine

Make a mixture from butter, melted chocolate, flour, sugar and vanilla sugar. Stir constantly, add the yolks separately and carefully stir the egg whites firm snow. Bake in buttered and floured mold for an hour at 300° F (150° C). When it's done leave cake for 2-3 minutes to cool then remove it from mold. Cut it horizontally on half, spread marmelade on inner side and join them together again. Biscuit place on grid with baking sheet. In 1/4 cup (0,5 dl) of water warm the remaining of marmelade and spred it outside of the cake. Leave it to cool. Melt powdered sugar on steam, add in it chocolate and stir to make mixture smooth. Pour the glaze on cake and make glaze smooth with the knife.

Chocolate King Cake

9 oz (250 g) butter
7 oz (200 g) sugar
7 oz (200 g) flour
5 oz (150 g) hazelnuts
3.5 oz (100 g) chocolate
4 eggs
2 tablespoon cognac
vanilla sugar
1 teaspoon baking powder

Mix butter, sugar, vanilla sugar, eggs and brandy. Then add flour and baking powder. Finally stir in ground nuts and melted chocolate. Bake the dough in buttered and floured mold for an hour at 430° F (220° C).

Chocolate cake with cream

6 eggs
5.5 oz (160 g) sugar
6.5 oz (180 g) ground walnuts
teaspoon of ground coffee
tablespoon cocoa
1 package of vanilla sugar
1 package of baking powder
butter for mold

Mix egg yolk with sugar. Then add nuts, coffee, vanilla sugar, cocoa and continue mixing. From egg whites make firm snow and add in it baking powder. Combine two mixtures and stir lightly few times. Bake the cake in deep buttered mold at 350° F (180° C) about 35 minutes. When cake has cooled, cut into three pieces and fill with cream. At the end sprinkle with powdered sugar.

Chocolate horn with rum

Dough:
9 oz (250 g) of flour
1 teaspoon baking powder
2 yolk
1 tablespoon rum
3 oz (80 g) sugar
4.5 oz (125 g) of butter

Stuffing:
4 egg whites
6 oz (170 g) of sugar
6 oz (170 g) hazelnuts
2 tablespoons of cocoa

Mix flour, baking powder, yolk, rum, sugar and butter, knead the dough and let it stand a bit. During this time, prepare the stuffing: in firm egg whites snow stir the sugar, then mix ground hazelnuts and cocoa. Roll out the dough and make slices approximately diameter of 3 inches (8 cm), place a little stuffing on each, roll and smear with egg white. Bake on high temperature.

Chocolate Mousse

1 cup (2 dl) cream
5 oz (150 g) chocolate
2 oz (50 g) butter
3 eggs
1 egg white

Melt chocolate with butter on lower temperature. As soon as it melts, remove from heat and put the egg yolks one at a time. Stir strong that egg doesn't cook. Add a little salt in egg whites and beat to snow. First stir a little snow in the chocolate, then pour the mixture into snow and all carefully stir with spoon. Let it stand on cool place for several hours. Before serving decorate with whipped cream.

Chocolate Topping

3 cups (7 dl) milk
5 oz (150 g) powdered sugar
3.5 oz (100 g) chocolate
3 eggs
6 yolk
some vanilla
some butter

Melt chocolate with 1/2 cup (1 dl) of water and then pour in the milk and stir until boil. After milk with chocolate boils, remove it from the stove and add piece of vanilla. Cover bowl and vanilla ande leave it in the hot milk for about quarter of an hour. In another bowl, mix the eggs (3 whole eggs and 6 egg yolks), add milk with sugar and chocolate. Strain the mixture through a fine sieve or cloth, and then pour into buttered mold. Mold with topping put on steam, do not fully cover so steam could come out. The water temperature should be constantly around 200° F (95° C)! After one hour remove it from steam, cool it and put in refrigerator.

Chocolate balls

9 oz (250 g) chocolate
3.5 oz (100 g) ground almonds
2 tablespoons sugar
2 tablespoons honey
5 tablespoons rum

Scrub chocolate, ground almonds and mix together with sugar, honey and rum. From this mixture make balls, roll them in powder sugar and place in a small paper basket. Before serving, keep them in a very cool place or refrigerate.

Chocolate biscuit

13,5 oz (380 g) chocolate
2 oz (60 g) sugar
5 oz (150 g) butter
1/2 vanilla stick
3 egg yolks

Mix sugar with vanilla. Mix butter into flour, add sugar, egg yolks, chocolate, mix everything well and roll out. Then, cut out biscuits and place them in a buttered oven sheet.

Chocolate bread

4 eggs
3 oz (80 g) butter
3 oz (80 g) sugar
3 oz (80 g) chocolate
1.5 oz (40 g) walnuts
1.5 oz (40 g) almonds
1.5 oz (40 g) raisins
1 tablespoon rum

First whip the egg whites and make snow. Then whip the butter, sugar and egg yolks. Add scrubbed chocolate, ground almonds and walnuts, raisins soaked in rum, snow, and stir all. Place into greased mold,sprinkled with bread crumbs, and bake at 350° F (180° C).

Chocolate roll with almonds and dates

9 oz (250 g) cooking chocolate
2 oz (50 g) softened butter
1 egg
2 oz (50 g) powdered sugar
3.5 oz (100 g) fine ground almonds
2 oz (50 g) chopped almonds
1 oz (25 g) arancini (orange zest with sugar)
1 oz (25 g) dates or figs
3.5 oz (100 g) raisins
3 tablespoons water
1 tablespoon rum

Melt the chocolate in three tablespoons of water on a low temperature and then put it to cool. Whip the butter and add the egg, powdered sugar, ground almonds, cooled chocolate, diced arancini, figs or dates, chopped almonds and raisins and mix everything together. When the mixture is finished, give it the shape of cylinder with a diameter of 2 inch (4-5 cm) and cut slices about half inch (1 cm) thick.

Chocolate salami

7 oz (200 g) chocolate
7 oz (200 g) ground walnuts
4.5 oz (120 g) sugar
2 oz (50 g) lemon
2 oz (50 g) almonds
2 tablespoons rum
1 egg
1 vanilla sugar
granulated sugar

Soft chocolate on steam. Beat egg with sugar, add the ground walnuts, vanilla sugar, finely chopped lemon and almonds. In the mixture, stir the softened and sprinkle rum. On the board, covered in granulated sugar, form a salami. Let it stand in refrigerator overnight. Salami, cut into thin slices.

Chocolate slices

9 oz (250 g) cooking chocolate
9 oz (250 g) softened butter
9 oz (250 g) sugar
6 eggs
9 oz (250 g) ground almonds
3.5 oz (100 g) flour
Fat for baking sheet

Decoration:

30 almonds
7 oz (200 g) chocolate dressing

Finely grate the chocolate. Preheat oven at 350° F (180° C). Whip the butter and sugar. Stir in the eggs one by one. Add chocolate, almonds and flour and knead the dough. Divide dough evenly on baking sheet and bake for about 20-25 minutes on the middle rungs. Remove the dough from the oven and allow to cool slightly. Still warm dough cut into rectangles. Rectangles carefully remove from tin and let it cool. Put the almonds in a bowl. Pour them with hot water and let it stand for a while. Peel the skin of the almonds and cut it lengthwise. Heat the chocolate dressing and coat the slices. Each slice decorate with a half of almonds.

Dark dome

Biscuit:
5 oz (150 g) sugar
5 oz (150 g) chocolate powder
8 eggs
3.5 oz (100 g) ground walnuts
2 oz (50 g) crumbs + for the mold
Butter for mold

Cream:
5 oz (150 g) chocolate powder
5 oz (150 g) milk chocolate
1 1/2 cup (3 dl) cream
3.5 oz (100 g) sugar
3 yolk
9 oz (250 g) butter

Decoration:
1 cup (2 dl) whipping cream
1 cream strengthener
Bitter cocoa

Cook sugar for 5-10 minutes in one cup of water to get a thick syrup. Mix up chocolate to melt. In a chilled blender mix egg yolks one at a time, then the walnuts, bread crumbs and egg whites. Pour into a greased mold, sprinkle with bread crumbs. Bake approximately 1 hour at 350° F (180° C). To beat the cream on all pairs, except butter. In a chilled mix up spoon by spoon of butter. Let it hardened in the refrigerator. Cool cake cut in 3 thick sheets, blind and spread the cream. Will remain roughly half of which apply a little bit on the cake to the dome shape. Let harden overnight in the refrigerator. Before serving, sprinkle with cocoa through a sieve. Beat cream with a strengthener and apply to the edge of the cake. You can decorate with chocolate bar.

Mommy's cake

5 oz (150 g) flour
5 oz (150 g) butter
1 egg yolk
2 tablespoons water

Dressing:
5 oz (150 g) sugar
5 oz (150 g) chocolate
3.5 oz (100 g) walnuts
6 egg whites
5 egg yolk
2 oz (50 g) powdered sugar
2 cups (4 dl) cream

Mix flour, butter, yolk, water and knead the dough. Let it stand for one hour. Divide the dough into two parts. One part put on the plate and stuff with following dressing: whip the egg yolks with sugar, add melted chocolate, nuts and egg whites firm. Bake dough at 350° F (180° C). After baking, dress the cake with cream. At the and bake second part of the dough. When cooled, place it on the dressing and sprinkle with powdered sugar.

Chocolate cake with cherries

6 eggs
7 oz (200 g) butter + for the mold
7 oz (200 g) sugar
3.5 oz (100 g) ground walnuts
7 oz (200 g) chocolate powder
1 teaspoon bitter cocoa
5-6 tablespoons sour cherries from rum
crumbs for the mold

Decoration:
Chocolate chips
Bitter cocoa

At low temperature, melt butter, chocolate and cocoa. Then mix with sugar and add egg yolks one by one, then finally nuts alternately with egg whites firm. Fill into a greased mold, sprinkled with crumbs, and bake for 30-35 minutes in oven at 350° F (180° C). The remaining mixture put refrigerator. Before serving, spread cake drained cherries and apply the mixture from the refrigerator on cold. Decorate with chocolate chips and sprinkle with cocoa through a dense filter.

Chocolate cake with blackcurrant

14 oz (400 g) chocolate biscuit
18 oz (500 g) soft cheese
11 oz (300 g) frozen blackcurrant
2 2/3 cups (6 dl) cream
2 package vanilla sugar
1/4 cup (0.5 dl) blackcurrant juice
2.5 oz (75 g) thin chocolate tiles
1 lemon
3.5 oz (100 g) sugar

Drain cheese, it must be firm under the fingers. Grate the lemon zest. Defrost the berries on a grid to drain. The firm whipped cream, add a package of vanilla sugar. Mix with fork cheese, lemon zest and sugar, then add 9 oz (250 g) blackcurrant. Stir from top to bottom. Mix the blackcurrant with 1/2 cup (1 dl) of water. Biscuit cut into three equal parts and each spray with blackcurrant juice and spread with cream. Arrange parts of one another and put it in the fridge to rest for one hour. Do 1 cup (2 dl) of whipped cream with a package of vanilla sugar and spread it to the cake. Decorate with the chocolate tiles and blackcurrant berries.

Bear paws

4.5 oz (125 g) dark chocolate
9 oz (250 g) almonds
11 oz (300 g) sugar
1/2 teaspoon cinnamon
2 tablespoons cocoa
3 egg whites
1 teaspoon cherry liqueur
1.5 oz (40 g) chocolate frosting
grated zest of half a lemon

Chocolate break it into pieces and grind it along with the almonds, then add this mixture 9 oz (250 grams) of sugar, cinnamon, cocoa, lemon zest and mix it. Egg whites beat until stiff and snow in it and stir in it cherry liqueur and previous mixture with almonds. From the dough, form into walnut-sized balls and roll in remaining sugar. Then place the balls in the shape of bear paws, press them, so that the rear third remains free. The mixture forms put on a plate, covered with paper and leave them to dry overnight. Put in an already heated oven at 350° F (180° C) and bake for about 15 minutes. When cool, bear paws decorate with chocolate frosting.

Almond roll

Biscuit:
2 eggs
3 oz (80 g) sugar
3 oz (80 g) finely ground almonds
3 oz (80 g) flour
salt
rum

Vanilla cream:
1 cup (2 dl) milk
1 vanilla pod
4 yolk
100 g sugar + sugar for sprinkling
5 oz (150 g) white chocolate
3.5 oz (100 g) butter
chocolate frosting
chocolate chips for decoration

For the dough beat egg yolk with the sugar, stir in flour, almonds and beaten egg whites slightly salted. Bake it and bend. For the cream, lengthwise slit vanilla and boil with milk. Beat egg yolk with sugar and a thick bright mixture gradually stir in hot milk. Next stir on steam to jell the cream. Stir in grated white chocolate. When cooled, remove the vanilla, then add the butter. Carefully unwind the cake, sprinkle with rum and spread the cream. Fold the cake and drizzle with chocolate frosting and decorate.

Chestnuts pils

18 oz (500 g) chestnuts
11 oz (300 g) powdered sugar
2 tablespoons vermouth
1 oz chocolate

After you have removed shell, cook chestnuts and place in cold water. Mash it and mix with powdered sugar and grated chocolate from a rib. Sprinkle vermouth. Then format "pils". Roll them in grated chocolate and dry the air.

Chocolate balls

18 oz (500 g) sugar
7 oz (200 g) butter
4.5 oz (130 g) grated chocolate
1 tablespoon ground coffee
cocoa
granulated sugar

Mix well sugar, butter, ground coffee and grated chocolate. From this mixture make small balls. First, they roll in cocoa and in granulated sugar. Refrigerate. Put in refrigerator.

Sweet Sausage

5 oz (150 g) walnuts
5 oz (150 g) sugar
0.5 oz (14 g) chocolate
1 tablespoon rum
1 egg white

Knead dough with ground walnuts, sugar, rum, egg whites and a little grated orange rind. Divide it into two parts. In one part Knead grated chocolate. Take both parts of the roll and place one over the other, then bend to take the form of sausages. Leave to rest for three days. Cut into thin slices.

Chocolate branch

14 oz (400 g) chocolate powder
2 teaspoons of bitter cocoa powder
4 tablespoons of chocolate liqueur
7 oz (200 g) soft biscuits
1/4 cup (0,5 dl) cream
3.5 oz (100 g) powdered sugar

For decoration:
7 oz (200 g) chocolate chips

Melt chocolate with the liqueur. Break soft biscuits to smaller parts. Beat cream with powdered sugar, then little by little stir melted chocolate and soft biscuits in it. Panel deep mold with foil, then pour the mixture into. Push with spoon to flatten the surface. Let it stand in refrigerator for at least 12 hours. Before serving, place the "branch" on the tray, remove foil, garnish with chocolate chips and sprinkle with powdered sugar.

How to Make Your Own Chocolate

18 oz (500 g) sugar
9 oz (250 g) milk powder
4.5 oz (130 g) butter
3.5 oz (100 g) cocoa powder
1/2 cup (1 dl) milk
1 teaspoon of rum

Let milk and sugar boil for about 7 minutes. Mix up cocoa and milk powder together in another bowl. After you remove milk and sugar from heat, stir in butter until melted, then add a mixture of powder milk and cocoa. Pour the mixture into a mold and sprinkle with rum. Dry on air.