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.