tag:blogger.com,1999:blog-13719581213825554202024-03-08T09:36:18.416-08:00Chocolate Cakes Recipeseinhttp://www.blogger.com/profile/00120772497721692480noreply@blogger.comBlogger31125tag:blogger.com,1999:blog-1371958121382555420.post-73107075154082616992012-09-18T10:38:00.003-07:002012-09-18T10:38:35.390-07:00Chocolate cake with red currantsIngredients:<br /><br />400 grams round chocolate biscuit<br />500 g soft cheese<br />250 + 50 g frozen berries or canned red currants<br />4 dl + 2 dl cream<br />2 bags vanilla sugar<br />0.5 dl black currant juice<br />75 grams thin chocolate tiles<br />1 lemon<br />10 grams sugar<br /><br />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.<br />
<br />
Find more great recipes at <a href="http://www.ideas-for-dinner.net/">Ideas for dinner</a>. einhttp://www.blogger.com/profile/00120772497721692480noreply@blogger.com0tag:blogger.com,1999:blog-1371958121382555420.post-20094696969867877292012-07-13T06:39:00.002-07:002012-07-13T06:39:37.370-07:00Tea Crumpet11 oz (300 g) flour<br />9 oz (250 g) sugar<br />7 oz (200 g) butter<br />5 oz (150 g) chocolate<br />4 eggs<br />1 teaspoon baking powder<br />1 package vanilla sugar<br />2 tablespoons milk<br />1 tablespoon cloves<br />1 teaspoon cinnamon<br /><br />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 <a href="http://www.naturaltearecipes.com/">natural tea</a>.einhttp://www.blogger.com/profile/00120772497721692480noreply@blogger.com0tag:blogger.com,1999:blog-1371958121382555420.post-4142550122960869752012-04-16T00:02:00.001-07:002012-04-16T00:06:36.973-07:00Chocolate delight2 wafers<br />
<br />
Cake:<br />
6 egg whites<br />
9 oz (250 g) sugar<br />
7 oz (200 g) ground walnuts<br />
<br />
Filling:<br />
6 egg yolks<br />
7 oz (200 g) sugar<br />
5 tablespoons ground black coffee<br />
2 oz (50 g) chocolate for cooking<br />
9 oz (250 g) butter<br />
<br />
Icing:<br />
3 tablespoons water<br />
3.5 oz (100 g) sugar<br />
3.5 oz (100 g) chocolate for cooking<br />
3.5 oz (100 g) butter<br />
<br />
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).<br />
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.<br />
Icing: on the low heat dissolve sugar in water, chocolate and slices of butter. Mix until merged. <br />
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.einhttp://www.blogger.com/profile/00120772497721692480noreply@blogger.com3tag:blogger.com,1999:blog-1371958121382555420.post-9898239107015138002012-01-05T06:03:00.000-08:002012-01-17T10:19:01.393-08:00Chocolate Bars with Raspberries4 oz (125 g) butter<br />
2 oz (50 g) sugar<br />
5 tablespoons cocoa<br />
pinch of salt<br />
1 teaspoon almond extract<br />
4 oz (120 g) flour<br />
<br />
Coating:<br />
5 oz (150 g) raspberries<br />
1 teaspoon raspberry liqueur<br />
6.5 oz (180 g) chocolate flakes<br />
6.5 oz (180 g) finely chopped almonds<br />
pinch of salt<br />
7 oz (200 g) sugar<br />
1/2 teaspoon almond extract<br />
2 oz (50 g) almond flakes<br />
<br />
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.einhttp://www.blogger.com/profile/00120772497721692480noreply@blogger.com1tag:blogger.com,1999:blog-1371958121382555420.post-49374266499052256012011-11-29T10:23:00.000-08:002011-11-29T10:23:00.797-08:00Chocolate sticks with walnuts3.5 oz (100 g) butter<br />
3.5 oz (100 g) sugar<br />
3.5 oz (100 g) chocolate<br />
3.5 oz (100 g) ground walnuts<br />
4 eggs<br />
1 tablespoon flour<br />
<br />
Glaze:<br />
9 oz (250 g) sugar<br />
2 oz (50 g) butter<br />
1 cup (2 dl) water<br />
1 tablespoon rum<br />
<br />
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.einhttp://www.blogger.com/profile/00120772497721692480noreply@blogger.com1tag:blogger.com,1999:blog-1371958121382555420.post-77225774044156815052011-11-24T10:21:00.000-08:002011-11-24T10:21:11.209-08:00Cake with chocolate bananasBiscuit:<br />
6 eggs<br />
6 tablespoons sugar<br />
9 tablespoons walnuts<br />
5 tablespoons flour<br />
half package baking powder<br />
20 "chocolate bananas"<br />
<br />
Filling:<br />
2 cups (4,5 dl) milk<br />
5 tablespoons cornstarch<br />
8 tablespoons sugar<br />
1 vanilla pudding<br />
2 package vanilla sugar<br />
9 oz (250 g) butter<br />
<br />
Decoration:<br />
Chocolate glaze<br />
<br />
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.einhttp://www.blogger.com/profile/00120772497721692480noreply@blogger.com0tag:blogger.com,1999:blog-1371958121382555420.post-45323142289690430652011-11-18T01:02:00.000-08:002011-11-18T01:05:56.283-08:00Chocolate Pie with Vanilla5 oz (140 g) cooking chocolate<br />
7 eggs<br />
1/2 teaspoon salt<br />
1/2 cup powdered sugar<br />
3 tablespoons granulated sugar<br />
package vanilla sugar<br />
2 cup (4 dl) whipping cream<br />
<br />
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.einhttp://www.blogger.com/profile/00120772497721692480noreply@blogger.com0tag:blogger.com,1999:blog-1371958121382555420.post-59983611043226213792011-11-15T07:42:00.000-08:002011-11-15T07:42:12.463-08:00Chocolate Slices6 eggs<br />
1 tablespoon rum<br />
7 oz (200 g) sugar<br />
3.5 oz (100 g) ground almonds<br />
2.5 oz (70 g) grated chocolate<br />
1.5 oz (40 g) flour<br />
1.5 oz (40 g) crumbs<br />
2 oz (50 g) butter<br />
5 oz (150 g) powdered sugar<br />
1 egg white<br />
chocolate glazing<br />
<br />
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.einhttp://www.blogger.com/profile/00120772497721692480noreply@blogger.com0tag:blogger.com,1999:blog-1371958121382555420.post-42463818656550620812011-11-02T02:56:00.000-07:002011-11-14T23:57:53.879-08:00Cake Chocolate - Marmelade6.5 oz (180 g) cooking chocolate<br />
5 oz (140 g) butter<br />
5.5 oz (160 g) sugar<br />
8 eggs<br />
4 oz (120 g) vanilla sugar<br />
3.5 oz (100 g) apricot marmalade<br />
<br />
Glaze:<br />
9 oz (250 g) cooking chocolate<br />
4 oz (120 g) sugar<br />
2/3 cup (1,5 dl) of water<br />
1 teaspoon margarine<br />
<br />
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.einhttp://www.blogger.com/profile/00120772497721692480noreply@blogger.com0tag:blogger.com,1999:blog-1371958121382555420.post-21722220416610909492011-10-30T02:55:00.000-07:002011-10-30T02:55:45.232-07:00Chocolate King Cake9 oz (250 g) butter<br />
7 oz (200 g) sugar<br />
7 oz (200 g) flour<br />
5 oz (150 g) hazelnuts<br />
3.5 oz (100 g) chocolate<br />
4 eggs<br />
2 tablespoon cognac<br />
vanilla sugar<br />
1 teaspoon baking powder<br />
<br />
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).einhttp://www.blogger.com/profile/00120772497721692480noreply@blogger.com0tag:blogger.com,1999:blog-1371958121382555420.post-85919912303355825382011-10-29T04:50:00.000-07:002011-10-29T04:50:34.374-07:00Chocolate cake with cream6 eggs<br />
5.5 oz (160 g) sugar<br />
6.5 oz (180 g) ground walnuts<br />
teaspoon of ground coffee<br />
tablespoon cocoa<br />
1 package of vanilla sugar<br />
1 package of baking powder<br />
butter for mold<br />
<br />
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.einhttp://www.blogger.com/profile/00120772497721692480noreply@blogger.com0tag:blogger.com,1999:blog-1371958121382555420.post-50243740322308728222011-10-27T11:04:00.000-07:002011-10-27T11:04:00.310-07:00Chocolate horn with rumDough:<br />
9 oz (250 g) of flour<br />
1 teaspoon baking powder<br />
2 yolk<br />
1 tablespoon rum<br />
3 oz (80 g) sugar<br />
4.5 oz (125 g) of butter<br />
<br />
Stuffing:<br />
4 egg whites<br />
6 oz (170 g) of sugar<br />
6 oz (170 g) hazelnuts<br />
2 tablespoons of cocoa<br />
<br />
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.einhttp://www.blogger.com/profile/00120772497721692480noreply@blogger.com0tag:blogger.com,1999:blog-1371958121382555420.post-9063633330122515102011-10-25T10:58:00.000-07:002011-10-25T10:59:42.993-07:00Chocolate Mousse1 cup (2 dl) cream<br />
5 oz (150 g) chocolate<br />
2 oz (50 g) butter<br />
3 eggs<br />
1 egg white<br />
<br />
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.einhttp://www.blogger.com/profile/00120772497721692480noreply@blogger.com0tag:blogger.com,1999:blog-1371958121382555420.post-65835714834885319792011-10-24T08:21:00.000-07:002011-10-24T08:21:31.469-07:00Chocolate Topping3 cups (7 dl) milk<br />
5 oz (150 g) powdered sugar<br />
3.5 oz (100 g) chocolate<br />
3 eggs<br />
6 yolk<br />
some vanilla<br />
some butter<br />
<br />
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.einhttp://www.blogger.com/profile/00120772497721692480noreply@blogger.com0tag:blogger.com,1999:blog-1371958121382555420.post-23158140076168584922011-10-08T06:31:00.000-07:002011-10-08T06:31:00.213-07:00Chocolate balls9 oz (250 g) chocolate<br />
3.5 oz (100 g) ground almonds<br />
2 tablespoons sugar<br />
2 tablespoons honey<br />
5 tablespoons rum<br />
<br />
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.einhttp://www.blogger.com/profile/00120772497721692480noreply@blogger.com0tag:blogger.com,1999:blog-1371958121382555420.post-54372020540702816092011-10-07T04:54:00.000-07:002011-10-07T04:54:54.361-07:00Chocolate biscuit13,5 oz (380 g) chocolate<br />
2 oz (60 g) sugar<br />
5 oz (150 g) butter<br />
1/2 vanilla stick<br />
3 egg yolks<br />
<br />
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.einhttp://www.blogger.com/profile/00120772497721692480noreply@blogger.com0tag:blogger.com,1999:blog-1371958121382555420.post-64244184578383703872011-09-29T07:40:00.000-07:002011-10-29T04:47:55.285-07:00Chocolate bread4 eggs<br />
3 oz (80 g) butter<br />
3 oz (80 g) sugar<br />
3 oz (80 g) chocolate<br />
1.5 oz (40 g) walnuts<br />
1.5 oz (40 g) almonds<br />
1.5 oz (40 g) raisins <br />
1 tablespoon rum<br />
<br />
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).einhttp://www.blogger.com/profile/00120772497721692480noreply@blogger.com0tag:blogger.com,1999:blog-1371958121382555420.post-25864280423735331432011-09-27T07:39:00.000-07:002011-09-27T07:39:55.690-07:00Chocolate roll with almonds and dates9 oz (250 g) cooking chocolate<br />
2 oz (50 g) softened butter<br />
1 egg<br />
2 oz (50 g) powdered sugar<br />
3.5 oz (100 g) fine ground almonds<br />
2 oz (50 g) chopped almonds<br />
1 oz (25 g) arancini (orange zest with sugar)<br />
1 oz (25 g) dates or figs <br />
3.5 oz (100 g) raisins <br />
3 tablespoons water<br />
1 tablespoon rum<br />
<br />
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.einhttp://www.blogger.com/profile/00120772497721692480noreply@blogger.com0tag:blogger.com,1999:blog-1371958121382555420.post-41875004709506553432011-09-15T02:21:00.000-07:002011-09-15T02:21:00.361-07:00Chocolate salami7 oz (200 g) chocolate<br />
7 oz (200 g) ground walnuts<br />
4.5 oz (120 g) sugar<br />
2 oz (50 g) lemon<br />
2 oz (50 g) almonds<br />
2 tablespoons rum<br />
1 egg<br />
1 vanilla sugar<br />
granulated sugar<br />
<br />
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.einhttp://www.blogger.com/profile/00120772497721692480noreply@blogger.com0tag:blogger.com,1999:blog-1371958121382555420.post-61552765504666086112011-09-11T08:40:00.000-07:002011-09-11T08:40:00.439-07:00Chocolate slices9 oz (250 g) cooking chocolate<br />
9 oz (250 g) softened butter<br />
9 oz (250 g) sugar<br />
6 eggs<br />
9 oz (250 g) ground almonds<br />
3.5 oz (100 g) flour<br />
Fat for baking sheet<br />
<br />
Decoration:<br />
<br />
30 almonds<br />
7 oz (200 g) chocolate dressing<br />
<br />
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.einhttp://www.blogger.com/profile/00120772497721692480noreply@blogger.com0tag:blogger.com,1999:blog-1371958121382555420.post-1117052176146349902011-09-08T08:37:00.000-07:002011-09-08T08:37:00.207-07:00Dark domeBiscuit:<br />
5 oz (150 g) sugar<br />
5 oz (150 g) chocolate powder<br />
8 eggs<br />
3.5 oz (100 g) ground walnuts<br />
2 oz (50 g) crumbs + for the mold<br />
Butter for mold<br />
<br />
Cream:<br />
5 oz (150 g) chocolate powder<br />
5 oz (150 g) milk chocolate<br />
1 1/2 cup (3 dl) cream<br />
3.5 oz (100 g) sugar<br />
3 yolk<br />
9 oz (250 g) butter<br />
<br />
Decoration:<br />
1 cup (2 dl) whipping cream<br />
1 cream strengthener <br />
Bitter cocoa<br />
<br />
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.einhttp://www.blogger.com/profile/00120772497721692480noreply@blogger.com0tag:blogger.com,1999:blog-1371958121382555420.post-26654845304668721082011-09-06T08:37:00.000-07:002011-09-06T08:37:00.320-07:00Mommy's cake5 oz (150 g) flour<br />
5 oz (150 g) butter<br />
1 egg yolk<br />
2 tablespoons water<br />
<br />
Dressing: <br />
5 oz (150 g) sugar<br />
5 oz (150 g) chocolate<br />
3.5 oz (100 g) walnuts<br />
6 egg whites<br />
5 egg yolk<br />
2 oz (50 g) powdered sugar<br />
2 cups (4 dl) cream<br />
<br />
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.einhttp://www.blogger.com/profile/00120772497721692480noreply@blogger.com0tag:blogger.com,1999:blog-1371958121382555420.post-39824045200513880772011-09-04T06:38:00.000-07:002011-09-04T06:38:00.112-07:00Chocolate cake with cherries6 eggs<br />
7 oz (200 g) butter + for the mold<br />
7 oz (200 g) sugar<br />
3.5 oz (100 g) ground walnuts<br />
7 oz (200 g) chocolate powder<br />
1 teaspoon bitter cocoa<br />
5-6 tablespoons sour cherries from rum<br />
crumbs for the mold<br />
<br />
Decoration:<br />
Chocolate chips<br />
Bitter cocoa<br />
<br />
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.einhttp://www.blogger.com/profile/00120772497721692480noreply@blogger.com0tag:blogger.com,1999:blog-1371958121382555420.post-84948280618183772062011-09-02T07:30:00.000-07:002011-09-03T07:54:13.544-07:00Chocolate cake with blackcurrant14 oz (400 g) chocolate biscuit<br />
18 oz (500 g) soft cheese<br />
11 oz (300 g) frozen blackcurrant<br />
2 2/3 cups (6 dl) cream<br />
2 package vanilla sugar<br />
1/4 cup (0.5 dl) blackcurrant juice<br />
2.5 oz (75 g) thin chocolate tiles<br />
1 lemon<br />
3.5 oz (100 g) sugar<br />
<br />
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.<br />
einhttp://www.blogger.com/profile/00120772497721692480noreply@blogger.com0tag:blogger.com,1999:blog-1371958121382555420.post-65168358446999540922011-08-30T03:00:00.000-07:002011-08-30T03:00:09.492-07:00Bear paws4.5 oz (125 g) dark chocolate<br />
9 oz (250 g) almonds <br />
11 oz (300 g) sugar<br />
1/2 teaspoon cinnamon<br />
2 tablespoons cocoa<br />
3 egg whites<br />
1 teaspoon cherry liqueur<br />
1.5 oz (40 g) chocolate frosting<br />
grated zest of half a lemon<br />
<br />
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.einhttp://www.blogger.com/profile/00120772497721692480noreply@blogger.com0