Chocolate cake with red currants

Ingredients:

400 grams round chocolate biscuit
500 g soft cheese
250 + 50 g  frozen berries or canned red currants
4 dl + 2 dl cream
2 bags vanilla sugar
0.5 dl black currant juice
75 grams thin chocolate tiles
1 lemon
10 grams sugar

Drain the cheese well. It has to be firm under the fingers. Grate the lemon rind. Defrost the berries on the grid to drain. Add the bag of vanilla sugar to the firm whipped cream. Stir cheese, grated lemon rind and sugar with a fork, then add 250 grams currants. Stir from top to bottom. Mix the black currant with 1 dl of water. Cut the chocolate biscuit into three equal parts and sprinkle each with currant juice and cover it with cream. Arrange the layers on top of each other and place in the refrigerator for an hour. Beat 2 dl cream with a bag of vanilla sugar and coat the entire cake with the mixture. Decorate with the currant berries and chocolate tiles.

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Tea Crumpet

11 oz (300 g) flour
9 oz (250 g) sugar
7 oz (200 g) butter
5 oz (150 g)  chocolate
4 eggs
1 teaspoon baking powder
1 package vanilla sugar
2 tablespoons milk
1 tablespoon cloves
1 teaspoon cinnamon

Mix butter with sugar, add eggs, ground cloves, cinnamon and vanilla sugar. Then make dough. In separate dish, stir flour, add baking powder, grated chocolate and milk. Combine both mixtures and bake on a greased baking sheet at 350° F (180° C) for about 50 minutes. Best to serve with some natural tea.

Chocolate delight

2 wafers

Cake:
6 egg whites
9 oz (250 g) sugar
7 oz (200 g) ground walnuts

Filling:
6 egg yolks
7 oz (200 g) sugar
5 tablespoons ground black coffee
2 oz (50 g) chocolate for cooking
9 oz (250 g) butter

Icing:
3 tablespoons water
3.5 oz (100 g) sugar
3.5 oz (100 g) chocolate for cooking
3.5 oz (100 g) butter

Preparation: stig whites and sugar steam and add nuts. Spread it on two wafers. Bake wafers for about 20 minutes at 350° F (180° C).
Filling: stig egg yolks and sugar on the steamed. When the mixture thickens, add the black coffee, chocolate and slices of butter. Mix until the mixture merged. Meanwhile, stir the butter. The cooled stuffing combine with butter.
Icing: on the low heat dissolve sugar in water, chocolate and slices of butter. Mix until merged.
The order of creation: cool cake. Cut it into two parts. Between the two biscuits spread filling. Pour with hot chocolate icing on the top.

Chocolate Bars with Raspberries

4 oz (125 g) butter
2 oz (50 g) sugar
5 tablespoons cocoa
pinch of salt
1 teaspoon almond extract
4 oz (120 g) flour

Coating:
5 oz (150 g) raspberries
1 teaspoon raspberry liqueur
6.5 oz (180 g) chocolate flakes
6.5 oz (180 g) finely chopped almonds
pinch of salt
7 oz (200 g) sugar
1/2 teaspoon almond extract
2 oz (50 g) almond flakes

Put foil on sheet panel. Mix butter, sugar, cocoa and pinch of salt, stir until the mixture is not compact. To this mixture, add in almond extract and flour to get a crumbly dough. Then pour the mixture into baking sheet and spread it equally. Stab with a fork. Bake for about 20 minutes in preheated oven at 320° F (160° C). When baked dough remove from the oven, turn temperature to 370° F (190° C). Mix the cooked raspberries, raspberry liqueur, and thus coat the dough, then sprinkle with the chocolate flakes. Mix (with mixer) half of chopped almonds, egg whites, salt, sugar, 1/2 teaspoon almond extract.Then this mixture pour over top of the cake and sprinkle with almonds. Bake cake more for about 25 minutes, until it becomes golden. When cools, remove from sheet, remove the foil and cut into thin bars.