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.