In this article I will share many variants of a recipe for chocolate creations that interest you chocolate lovers.
BEAUTIFUL RUG
Ingredients:
75 grams of wheat flour
200 ml liquid milk
1 tablespoon sugar
1 egg
1 tablespoon melted margarine
3 tbsp brown colorful meyses
1 liter chocolate ice cream WALL'S Blizard
Garnish: whipping cream, melted chocolate and fresh strawberries.
How to make:
1 Tapestry: mix flour wheat with milk, sugar sand, stir, put the eggs and the melted margarine and stir well. Prepare a flat griddle size 20 cm for thin omelet sprinkled with warnap meyses chocolate-hued.
2 Presentation: prepare a small dish, put the omelette, put 2 scoops of ice cream WALL'S chocolate Blizard, ornamental with whipping cream, chocolate melting and fresh strawberries.
3 Serve immediately.
To: 6-8 people
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MOCHACINO PUDDING CARAMEL
Ingredients:
Pudding for stuffing:
1 packet gelatin powder brown SUGAR
3 tsp instant coffee powder, 150 grams of sugar
700 ml of water
pudding mokacino
1 packet gelatin powder brown SUGAR:
700 ml milk, 200 grams of sugar
3 tsp instant coffee powder, 1 tablespoon cocoa powder
1 tablespoon cornstarch
100 ml heavy cream
2 egg whites
Caramel sauce:
500 ml liquid milk
2 tablespoons cornstarch
200 grams sugar
100 ml heavy cream
Garnish: sweet oranges and fresh strawberries
How to make:
1 pudding stuffing: prepare a baking sheet rectangular shape measures 20 cm, wet with water, set aside,
mix gelatin powder SUGAR with sugar instant coffee and water, stir well and cook until boiling, pour pan into the chill after a cold, diced 1cm, set aside.
2 Prepare the pudding mold shape ring size of 1250 ml, wet with water and set aside.
3 Pudding mokacino: mixed brown SUGAR with liquid milk, sugar, instant coffee, chocolate powder and cornstarch cook until boiling, remove from heat, enter the thick cream, stir well, while the egg white shake until fluffy and stiff. Mix into puddings stir well.
4 Resolution: pour the batter a little sprinkle pudding stuffing, remove the steam heat and store in a closet cooling.
5 Caramel Sauce: Mix liquid milk with cornstarch, stirring flat, heat the sugar in skillet, use a low heat until becomes caramel, pour the milk liquid and amsak until caramel soluble and thickens, enter condensed cream, cook briefly, lift, remove the steam heat and store in refrigerator.
5 Serve the pudding with sauce caramel.
For: 12 pieces
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CHOCOLATE CAKE CUTTING
Ingredients:
180 grams of raisins
2 eggs
80 grams of brown sugar
175 grams of wheat flour
Melt:
200 grams of cooking chocolate
125 grams of butter
Closing spread:
2 egg yolks
125 grams sugar
50 ml heavy cream
200 grams of butter, whipped soft
150 grams of brown bread oles
Garnish: Chocolate cooking, melt
How to make:
1 Prepare a rectangular baking pan size 20 cm, spread with butter and Cover with baking paper. Heat oven with a temperature of 180 degrees Celsius.
2 Raisins soaked briefly in water and drain.
3 Cover spread: Combine egg yolks, sugar and cream thick, stir and team up dissolve, remove, let cool. whipped butter until soft, add the chocolate topical and egg mixture and stir well.
4 Whisk the eggs and sugar palm up soft, enter the cooking chocolate, butter and flour, stirring Avg.
5 Pour into a baking dish and bake for 30 minutes until cooked, remove, remove steam heat.
6 After a cold cake give spreadable cover on top, inlaid with cooking chocolate and cut according to tastes.
For: 12 pieces
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SWEET ORANGE BALL
Ingredients:
6 eggs
180 grams sugar
1 tsp cake emulsifier
150 grams of wheat flour
2 tablespoons orange juice syrup
100 grams of margarine, melted
150 gra sweet orange in cans
garnish:
150 grams of cooking chocolate "white" melt
essens citrus taste
Sunkist orange peel, orange slices and sweet
How to make:
1. Preheat oven to 180 degrees Celsius temperature, prepare the pan form a ringsize 22 cm, spread with margarine and sprinkle with flour, set aside.
2. Beat eggs with sugar and cake emulsifier until fluffy and soft.
3. Enter the flour, stir well, add the melted margarine and stir well.
4. Pour a little into the pan and sprinkle sweet oranges, doing turns andbake for 45 minutes until cooked, lift.
5. Once cool decorate with chocolate cooking "white" Sunkist orange peel and slice of orangesweet.
6. Serve as an afternoon tea or coffee.
For: 20 pieces
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CHOCOLATE WAFFLE
Ingredients:
200 grams of wheat flour
25 grams of cocoa powder
1 teaspoon baking powder
1/4 tsp salt
100 grams sugar
300 ml liquid milk
4 egg yolks
50 grams of melted butter
2 egg whites, beaten stiff
How to make:
1. Mix the flour with cocoa powder, baking powder, salt and sugar, stir Avg.
2. Enter the liquid milk and egg yolks, stir well, add the melted butter and stir well. Enter the egg whites that have been whipped, stir well and let stand for 15 minutes.
3. Prepare the mold waffles, spread with a little butter, pour the batter until almost full and brown.
4. Serve warm.
For: 16 pieces
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CHOCOLATE CHEESE CAKE
Ingredients:
Basic
100 gram biscuit marie, puree
100 grams of butter
1 tsp cinnamon powder
dough:
150 grams of dark cooking chocolate
500 grams of cream cheese
100 grams of castor sugar
2 eggs
50 grams of wheat flour
1 tbsp cocoa powder
80 ml yogurt
topping: chocolate powder, powdered sugar and fresh strawberries
How to make:
1. Prepare a baking sheet disassembly size: 20 cm Cover bottom of the pan with aluminum foil. Preheat oven to 180 degrees Celsius temperature.
2. Basic: marie biscuit mix with butter and cinnamon powder, stir and governance the bottom of the pan, and pressing.
3. The batter: Beat cream cheese with sugar until smooth, put the eggs and whisk until blended, add the flour and cocoa powder and stir well, put yogurt and cooking chocolate has melted, stir well.
4. Pour into pan and bake for 1 hour, remove from heat, remove the steam heat and store in the refrigerator for 3 hours.
5. Garnish with chocolate, powdered sugar and strawberry.
6. Serve chilled.
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LAYER CAKE "Enting" BEANS
Ingredients:
10 egg yolks
6 egg whites
175 grams sugar
1/2 tsp cake emulsifier / tbm / sp / ovalet
150 grams of wheat flour
100 grams of margarine, melted
pasta mocha taste
vanilla nougat:
250 grams of brown bread oles
150 grams of cream powder mixed with 200 ml of cold milk, whipped
300 grams enting beans, mashed rough
Garnish: enting beans and cherry red
How to make:
1. Prepare a round baking dish size 22 cm, spread with margarine, sprinkle with flour, set aside. Preheat oven to a temperature of 180 degrees Celsius.
2. Beat the egg yolk, white with sugar and cake emulsifier, until fluffy and soft.
3. Enter the flour, stir well, add the melted margarine, stir, add mocha pasta, stir and pour into the pan and bake for 40 minutes until cooked.
4. Vanilla nougat: topical chocolate mixed with cream that had been whipped and stir well.
5. Resolution: Cut cake horizontally into 3 parts, basting with a smear of cream, sprinkle with enting beans, averaged rearrange. Ornamental entire surface of the cake and sprinkle enting beans and cherry red. Store in refrigerator.
6. Serve chilled.
For: 12 pieces
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ZEBRA SPOT CHOCOLATE CAKE
Ingredients:
300 grams of margarine
250 grams of sugar
1 tablespoon rum baker
10 eggs, separate the yolks and whites
300 grams of wheat flour
1 teaspoon baking powder
6 tablespoons brown meyses
chocolate dough:
3 tbsp cocoa powder
2 tsp brown paste
How to make:
1. Preheat oven to 180 degrees Celsius temperature, prepare the pan form a ring size 24 cm, spread with margarine and sprinkle with flour, set aside.
2. Beat margarine and sugar until smooth, put vanilla powder and egg yolks gradually and continue to beat until blended. Enter the flour and baking powder, stir Avg.
3. Add the egg whites that have been whipped stiff and stir well.
4. The dough is chocolate: Take 1/4 of dough give the cocoa powder and cocoa paste and stir well.
5. Pour 1/2 part white batter into the pan, pour the batter 1/2 piece of chocolate dough and sprinkle with 3 tablespoons brown meyses, stir create marble pattern, pour the remaining white batter and chocolate batter, sprinkle meyses and form marble pattern.
6. Bake for 45 minutes until cooked, lift.
7. Serve as a complement to a cup of tea or coffee.
For: 16 pieces
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TEA CHOCO CAKE
Ingredients:
275 grams of cooking chocolate "dark"
150 grams of caster sugar
175 grams unsalted butter
1 teaspoon vanilla essens
5 egg yolks and whites separated
100 grams of wheat flour
decoration: chocolate and powdered sugar rub and pastries
How to make:
1. Prepare a baking sheet disassembly size 22 cm, Cover with baking paper, spread butter and sprinkle flour, preheat the oven with a temperature of 180 degrees Celsius.
2. Chocolate cook, sugar and butter put it in a container and lumerkan, stir well, lift and remove the steam heat. Essens Add vanilla and stir well.
3. Yellow soft and pour the beaten eggs into the chocolate mixture and stir well. ADD flour and stir well.
4. Egg whites beat until fluffy and stiff, mix into the chocolate mixture, stirring blended, pour into pan.
5. Bake for 45 minutes until cooked, lift.
6. Sprinkle powdered sugar, cut and serve as serving tea or coffee.
For: 12 pieces
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Chik Sponge Roll
Ingredients:
5 egg yolks
2 egg whites
100 grams sugar
1 tsp cake emulsifier
80 grams of wheat flour
1/2 teaspoon baking powder
100 grams of margarine, melted
Stuffing:
1 tablespoon margarine
3 spring onions, sliced
50 grams of wheat flour
250 ml liquid milk
1 teaspoon salt, 1/4 teaspoon pepper and 1/2 teaspoon nutmeg
1 tablespoon sugar
1/2 cooked chicken breast, cut into small cubes
2 tbsp peas
1 stalk celery, sliced and 1/2 rod and onions, sliced
How to make:
1. Preheat oven to a temperature of 175 degrees centigrade, prepared baking sheet. spread with margarine and sprinkle with flour. Set aside.
2. Content: Heat margarine, saute onion until fragrant, add the flour, stir well, add milk, salt, pepper, nutmeg, and sugar, stir well and cook until thickened, add the pieces of chicken, peas, celery chives.
3. Margarine melted and after a bit cold mixed with the flour, stir well, set aside.
4. Beat the eggs together with sugar and cake emulsifier until fluffy and soft, input dough margarine and flour, stir well, add the baking powder, mix well.
5. Pour into pan and bake for 15 minutes until brown golden, remove from heat.
6. Once cooked hot while turning over the paper and paper rolls along bread.
7. Open the roll pastry and fill with stuffing and rolls back, store it in a refrigerator.
For: 12 pieces
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Choco Sponge
Ingredients:
Item 6 eggs
180 grams sugar
1 Tsp cake emulsifier / tbm / ovalet
110 grams of wheat flour
2 tablespoons of milk powder
1/2 teaspoon baking powder
150 grams of margarine, melted
30 grams of cocoa powder
Spread: Chocolate cream topical and ornamental, 250 grams of cooking chocolate, melt to cover cakes and leaf garnish.
How to make:
1. Preheat oven temperature of 175 degrees centigrade premises, prepare pan size 22 cm quadrilateral, spread with margarine and sprinkle with flour, set aside.
2. Beat eggs with sugar and emulsifier until fluffy and soft. put wheat flour, milk powder, and baking powder. Average shootout add margarine which has been melted da stir.
3. Pour into pan and bake for 30 minutes. Once cooked remove and chill.
4. Cake halved sections. Spread with chocolate topical and realign. piece round shape ornamental da spread with cream. put it in the refrigerator.
5. Prepare the cooking chocolate has melted, order the cake and pour the cooking chocolate and garnish with chocolate leaves. keep in the refrigerator.
To: 6 pieces
There are other variations of chocolate can be found in the next article A Variety of Different Chocolate Creations 2. We wish to add to your recipe inspiration.
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