What can be done with dark chocolate. Coffee and chocolate desserts at home. Dessert "Chocolate Gato"
Bitter chocolate is a chocolate with a huge content of chocolate liquor, with some sugar (usually one third), cocoa butter, vanilla and, sometimes, lecithin. Bitter chocolate is chocolate without added milk. European rules define for such chocolate at least 35% cocoa powder. Cooks usually give their preference to more concentrated chocolate, that is, one in which the rate of cocoa beans is not less than 70% percent. The higher the content of beans, the more “real” the product will be, the more interesting its taste and aroma. Bitter chocolate is probably the most respected sort of chocolate in the world. 
Cocoa beans and products made from them (bitter chocolate) are useful, first of all, by the fact that they contain a lot of antioxidants, the amount of which is greater than in tea, green apples and red wine. These substances (flavonoids), which neutralize free radicals, do not allow the body's cells to age and support the normal functioning of the heart. Another positive effect of cocoa is to reduce the level of cholesterol, which is generally harmful to the cardiovascular system. Eating chocolate reduces the likelihood of cancer. The bitter chocolate also contains a fairly large amount of iron.
Bitter chocolate stimulates the release of endorphins - hormones of happiness, which affect the pleasure center, improve mood and maintain body tone, promoting concentration and performance. In England, studies were conducted that proved that with a few pieces of black chocolate a day, you can effectively deal with chronic fatigue syndrome, which has become the scourge of modern civilization.
And now - 20 delicious dishes of bitter chocolate! (click on the flower)
Chocolate Peanut Cake
Ingredients:
Peanuts - 200 g
For the test
Unsalted butter - 150 g
Sugar (powder) - 95 g
Vanilla (pod, ground) - 1/4 pod
1 chicken eggs
Salt - 2 g
Wheat flour - 250 g
For cream
Sugar (powder) - 100 g
Glucose - 20 g
Unsalted butter - 20 g
Cream - 100 g
For chocolate coating
Cream - 300 g
Milk chocolate - 400 g
Description
Prepare the dough: Spread the butter, then one by one, enter the ingredients. Store in the refrigerator for 1 hour. Then roll the dough into a 2 cm thick layer and cut a circle with a diameter of 30 cm (for a form with a diameter of 24 cm). Put the dough in the form, cover with foil, pour the beans on top and bake for 20-25 minutes at a temperature of 170 ° C.
To make caramel cream: melt the sugar, add glucose and allow the mass to caramelize. Then add butter and cream. Stir and boil for several minutes. Cool to room temperature.
Prepare the chocolate glaze: break the chocolate into pieces, bring the cream to a boil and pour it into pieces of chocolate. Stir thoroughly.
Pour a thin layer of caramel cream on the dough, sprinkle with roasted peanuts and almonds, cool in the refrigerator for 30 minutes, pour chocolate icing. Store in the refrigerator for 30 minutes.
Chocolate cake 
Ingredients:
Chocolate (black bitter) - 200 g
Sugar (sand) - 100 g
3 eggs
Butter - 150 g
Butter - 1 ball
Wheat flour - 50 g
Hazelnuts (chopped) - 75 g
Description
Heat the oven to 150 ° C (thermostat 5). Grease the baking dish with butter. Chocolate break into pieces, put in a bowl and melt in a water bath or in a microwave oven (1 min at maximum temperature).
Beat the sugar and eggs with a mixer, add butter and beat for another 1 minute. Add sifted flour, then chocolate and beat for 30 seconds.
Pour chopped hazelnuts and mix. Pour the dough into the pan and bake for 25 minutes. Cool for 10 minutes, then remove from the mold.
Note: If desired, you can add vanilla or cinnamon, orange or lemon zest to the dough.
Almond sponge cake with citrus chocolate cream
Ingredients:
For cream
Cream - 300 ml
Lemon zest - 1 pc
Orange peel - 1/4 pcs
Cocoa powder - 25 g
Chocolate (black crushed) - 300 g
Butter - 30 g
For chocolate coating
Chocolate (crushed black) - 140 g
Milk - 100 ml
Sugar - 50 g
For syrup
Sugar powder - 100 g
Liquor (Grand Marnier) - 20 g
For sponge cake
Egg yolk - 4 pcs
Egg white - 2 pieces
Almonds (finely ground) - 60 g
Sugar powder - 55 g
Butter - 25 g
Wheat flour - 25 g
Cocoa powder - 25 g
Salt
Description
Cream: Pour lemon cream and orange zest with cream, heat slightly, add cocoa, boil for 1 minute and add chocolate. Stir until smooth. Add finely chopped butter, stir and put in the refrigerator for several hours.
Biscuit: put a sheet of parchment in a baking dish (size 30x40 cm). Spread the white 4 yolks with 30 g of sugar. Protein salt and beat. When they begin to thicken, gradually add 25 grams of sugar and continue to beat until thick foam. Mix whites with yolks. Continuing to stir, add the cocoa flour mixture, then the melted (but not hot!) Butter. Divide the resulting mass into 2 equal parts and bake 2 cakes in turn for 5-7 minutes at 270 ° C. Cool the biscuits and free from paper.
Syrup: Boil 100 ml of water with sugar for 1 minute, cool and add Grand Marnier liqueur. Frosting: Boil the milk with sugar, add the chocolate and stir until smooth.
Assembling the cake: each biscuit cut in half (you get 4 cake size 20x30 cm). Cut off the excess so that the cakes become square (about 20x20 cm). Using a brush, soak them well with syrup. Then spread the cakes with a thick layer of cream and lay one on top of the other. Carefully level the top layer of cream, pour a thin layer of glaze and put in the refrigerator so that the chocolate will freeze.
Black Cat Fondue
Ingredients:
Cream - 300 ml
Chocolate (bitter) - 200 g
Cognac - 2 tbsp.
Liquor (almond) - 1 tsp.
Pepper (ground red)
Carnation - 5-6 pieces
An Apple
Coconut Chips
Walnut
In a pan for fondue, heat 300 ml of cream, melt in them the crushed 200-gram plate of dark chocolate. Add 2 tbsp. l brandy or cherry liqueur, 1 teaspoon almond liqueur of “Amaretto” type, slightly ground red pepper and 5-6 clove stars. Keep the temperature of the fondue with a hot candle. Cut apples into slices (pears, mangoes, tangerines, oranges and grapefruits can also be cut into pieces). Next to the fondue box, fill coconut chips and chopped walnuts - in order to first dip the fruit into chocolate, then into the breading.
Chocolate sponge cake with bitter chocolate mousse and orange confiture
Ingredients:
To decorate
Chocolate (black crushed) - 140 g
Milk - 100 ml
Iced sugar - 50 g
For syrup
Sugar - 100 g
For mousse
Chocolate (crushed black) - 90 g
Butter - 50 g
Chicken eggs - 2 pieces
Sugar - 1 tsp.
Salt
For sponge cake
Wheat flour - 75 g
Cocoa powder (bitter) - 20 g
Egg yolk - 4 pcs
Egg white - 3 pcs
Iced sugar - 110 g
Orange confiture
Salt
Description
Mousse: Prepared as a cream for the cake "Pyramid", but with the addition of beaten eggs.
Syrup: Boil 100 ml of water with sugar for 2 minutes. Cool it down.
Biscuit: put a sheet of parchment in a baking dish (30x40 cm). Spread the yolks with 50 g of sugar and combine with a mixture of flour and cocoa. Salt and beat the whites. When they begin to thicken, add a little sugar and continue to beat until thick foam. Add the remaining sugar and mix the whites with the yolks. On a square of parchment 30x30 cm lay out the dough with a layer of 1 cm. Bake for 10-15 minutes at 220 ° C. Cool the prepared biscuit and free from paper. Then cut 30x3 cm into three strips and pour over the syrup. Each strip thickly smear with confiture and place one on another. Place in the freezer for 30 minutes. Then give the biscuit the same shape as in the recipe of the Pyramid, using confitures instead of cream to hold together.
Assembling the cake: form a biscuit (half-cylinder about 30 cm long), cover it with cling film and place a biscuit in it. Fill the free space on the sides with chocolate mousse, then turn the sponge cake tip down and pour it with mousse. From above cover with one more biscuit strip impregnated with syrup. Put in the refrigerator for several hours. Decoration: Boil milk with sugar, add chocolate and mix. When the mixture is cool and thickens a little, pour it over the finished cake and place it in a cold place again until all the chocolate hardens.
Chocolate Cupcakes
Ingredients:
Chocolate (+12 squares) - 100 g
3 eggs
Butter - 50 g
Wheat flour - 1 tbsp.
Sugar powder - 80 g
Pomegranate (grains)
Description
Preheat oven to 240 °. Melt 100 g of chocolate and butter in a microwave or water bath and mix well. Beat the eggs with powdered sugar and combine with the melted chocolate. Add flour and mix thoroughly again - the dough should be thick as sour cream. Grease and sprinkle with flour 6 small cupcake molds (you can also use baking paper). Fill the dough into 1/3 volume dough and place two small squares of chocolate on top of each mold. Spread the rest of the dough equally between the molds and add on top of the chocolate. Bake cupcakes for 10 minutes. When they are ready, let them cool, then remove them from the molds and garnish with red currant berries or pomegranate seeds.
Rum truffles 
Ingredients:
Chocolate (bitter) - 200 g
Cocoa powder - 50 g
Icing sugar - 90 g
Rum - 3 tbsp.
Cream (thick) - 100 g
Butter - 100 g
Description
Melt chocolate and butter in a microwave oven or in a water bath and mix well with a whisk. Add the icing sugar and cream, mix again and let cool. Pour in the rum, mix again and put the resulting mass in the refrigerator for 12 hours. When it hardens, separate small pieces with a spoon and roll it in the form of truffles. Put cocoa powder in a deep bowl and roll each candy in it. Then put the truffles on a sieve and shake off the excess cocoa. Put the finished truffles in the fridge (they can be stored for 4 days) and remove from there 20 minutes before serving.
Chocolate Vanilla Mousse
Ingredients:
Chocolate (black) - 250 g
Chocolate (nutty) - 100 g
Cream - 200 ml
Butter - 50 g
Eggs (proteins) - 3 pieces
Vanilla - 1 pod
Vanilla sugar - 1 bag
Description
Break the chocolate into slices, melt in the microwave or in a water bath, add butter, stir and set aside for a while.
In a separate saucepan, boil the cream, adding the vanilla pod, cut in half. Wait until they cool down and pour the vanilla into the chocolate. Mix the mass and set aside for 5 minutes.
Add whipped sugar into whipped whites, whip again and mix gently with chocolate and cream.
Until ready, the mousse should be kept in the fridge for at least six hours, after which it can be spread into pialas and decorated with thin biscuits or almond nuts.
Chocolate Cake with Pistachios
Ingredients:
Cookies (chocolate) - 200 g
Chocolate (black) - 400 g
Cream 33% fat (thick) - 150 ml
Pistachios (peeled, unsalted) - 125 g
Description
Blend the cookies with the butter in a blender. Put a plastic wrap on the bottom of a rectangular dish, and on top - the resulting mass. Crush pistachios. Chop the chocolate into small pieces and place in a bowl. Bring the cream to a boil and pour over the chocolate. Add 3/4 of the volume of the pistachios and mix. Pour into the form, sprinkle with pistachios and refrigerate for 2 hours.
Raspberry chocolate cake
Ingredients:
For the test
Wheat flour - 250 g
Butter - 125 g
Sugar (sand) - 90 g
Almond (Almond Nut Powder) - 30 g
1 chicken eggs
Vanilla (extract) - 0.5 tsp.
Milk - 4 tbsp.
For cream
Chocolate (black) - 300 g
Cream - 200 ml
3 eggs
Raspberry - 125 g
Description
Mix flour, butter, sugar and almonds in a blender. Add the egg, vanilla extract and milk and beat until the dough lags behind the edges of the glass. Wrap in foil and refrigerate for 1 hour.
Put the chocolate pieces in a bowl. Pour hot cream. Whisk, add eggs and whisk again.
Grease the form with oil. Roll out the dough on a floured surface, shift it into a mold and chop with a fork.
Bake for 12 minutes at 180 ° C (thermostat 6). Remove from the oven, lower the temperature to 120 ° C (thermostat 4). Pour in the cream. Garnish with raspberries and bake for 30-40 minutes.
Chocolate Dried Almonds
Ingredients:
Dates - 12 pieces
Almonds (peeled) - 12 pcs
Bitter chocolate - 150 g
Description
Carefully remove the pits from the dates. Fry the almonds in a frying pan and allow to cool. Put on the nut in every date. Place the pot of water on a slow fire, place a bowl of chocolate in it and wait for it to melt. Dip the dates in chocolate, then place them on the baking sheet and let cool. Dessert is perfect for coffee.
Brownie 
Ingredients:
Chocolate (black) - 200 g
Butter - 200 g
Sugar (sand) - 200 g
Chicken eggs - 4 pieces
Wheat flour - 100 g
Baking Powder - 0.5 tsp.
Salt - 1 pinch
Walnut - 100 g
Description
Heat the oven to 180 ° C (thermostat 6). Break chocolate into pieces and melt with butter in a microwave or in a water bath. Then whisk with a whisk.
Smash the nuts into large pieces. Beat eggs with sugar. Add chocolate, melted butter, flour, baking powder and nuts. Mix and pour into the form (pre-rinse it under running cold water and, without wiping, cover with parchment paper).
Bake for 25 minutes. Remove from oven, cut into squares (approximately 24).
Chocolate meringue with spicy cream
For cream
Cream - 200 g
Chocolate (crushed black) - 200 g
Butter - 20 g
Cinnamon - 0.5 tsp.
Carnation
To decorate
Cocoa powder (bitter)
For chocolate sheets
Chocolate (crushed bitter) - 100 g
For meringue
Egg white - 3 pcs
Sugar - 50 g
Iced sugar - 50 g
Cocoa powder - 10 g
Salt
Description
Meringue: Draw a 28-30 cm long drop on a sheet of parchment and cover them with a baking tray. Salt and beat the whites. As soon as they begin to thicken, add powdered sugar, without stopping to beat. Add whipped sugar and cocoa to whipped whites. Using a pastry bag, fill the resulting mass with a drop on the parchment, trim the edges with a spatula. Sprinkle lightly with icing sugar and cocoa on top and bake for 1.5 hours at 110 ° C, leaving the oven ajar to allow the moisture to evaporate.
Cream: Cream with cinnamon and cloves boil for 2 minutes, then remove the cloves. Pour chocolate and whisk until smooth. Add oil and let cool.
Chocolate sheets: melt chocolate in a water bath. When it heats up to 30 ° С (so that the gloss is preserved), pour it onto a large sheet of parchment with a layer of a thickness not exceeding 2 mm. After 2-3 minutes with a sharp knife, cut out 2 drops of frozen chocolate (meringue can be used as a template).
Assembling the cake: put the meringue on the dish. In a pastry bag with a curly nozzle, pour cream and make small meringues on the meringue. Cover with a chocolate sheet and decorate it with small roses from the cream remaining in the bag. Place the last leaf on top and sprinkle with cocoa.
Dessert for two
Ingredients:
Butter - 125 g
7 eggs
Eggs (proteins) - 3 pieces
Iced sugar - 140 g
Wheat flour - 120 g
Sugar - 30 g
Chocolate (black) - 200 g
Cocoa powder (bitter) - 2 tbsp.
Cream - 100 ml
Chocolate (white) - 100 g
Orange - 2 + 1/2 pcs
Description
In two different pots, melt white chocolate and half black with cocoa and half orange juice in a water bath. Separate the whites of the 3 eggs from the yolks. Beat the whites in a thick, airy foam. Remove chocolate from heat. Beat 3 yolks. Mix black chocolate with yolks in a bowl. Gently add half of the whipped proteins. Refrigerate for 3 hours in a sealed container.
In another bowl, whip the cream until thick. Add white chocolate. Then gently pour in the remaining whipped protein. Refrigerate for 3 hours in a sealed container.
Prepare the almond cake: for this, beat 4 eggs and 120 g of sugar in a water bath until the mixture thickens. Remove the bowl, continuing to beat the mixture until it cools. Then add flour, without stopping to beat.
Preheat oven to 170 ° C. Spread on a baking tray with greased baking paper. Pour the dough on a baking sheet, level it and leave in the oven for about 10 minutes. The almond cake should have a slightly golden hue. Let it cool.
Juice 2 oranges, heat up with 20 g of sugar and cook to the consistency of syrup. Cool it down.
Carefully soak the almond cake in the syrup. Spread a layer of black chocolate with a wide knife, then a layer of white chocolate. Gently roll the cake. Wrap in cling film and leave in the fridge for about 3 hours.
An hour before serving, melt 100 g of dark chocolate with 30 g of sugar. Cover the “log” with this mixture and put in the refrigerator.
Chocolate Tartlets with Green Tea
Ingredients:
Shortbread dough (prepared) - 250 g
Chocolate (black) - 250 g
Sour cream - 250 ml
Ghee - 25 g
Green tea - 1 tbsp.
To decorate
Green tea - 1 tsp.
Description
Roll out the dough to a width of 0.5 cm, brush with butter three baking tart molds with a diameter of 10 cm and place the dough in them. Pierce it with a fork in several places, cover the top with parchment paper, pressing it with small porcelain baking balls. So your tartlets will not burn. For 10 minutes, put the molds in the oven, preheated to 150 ° C, then remove, remove the parchment and porcelain balls, and for another 5 minutes, bake until the dough is podzoloto.
Chocolate grate and pour into a separate bowl. Put sour cream (100 ml) in a saucepan, bring to a boil, add green tea and then cook for 5 minutes over low heat. The resulting cream is poured into chocolate through a strainer. When the chocolate has melted, mix, add butter and stir again.
Cream spread on tartlets and clean for an hour in the fridge. 10 minutes before serving, take out the dessert and decorate it with tea, powdered sugar or chocolate pieces.
Good advice:
On each tartlet you can put a little whipped cream with sugar.
Black and white dessert
Ingredients:
Bitter chocolate - 250 g
Cream - 250 ml
Gelatin - 12 g
Mascarpone - 300 g
Sour cream - 100 g
Eggs (proteins) - 3 pieces
Sugar - 125 g
Vanilla sugar - 2 sachets
Description
To make black jelly, break the chocolate into pieces, bring the cream to a boil, remove from the heat, add the chocolate, leave for 5 minutes, then mix gently. Cool it down.
For the preparation of white jelly gelatin pour cold water, bring sugar to a boil with 1 tbsp. l water, then remove from heat and add the swollen gelatin. Whip the mascarpone and sour cream, add the gelatin syrup. Store in the refrigerator for 30 minutes. Beat egg whites into a strong foam. Add the vanilla sugar and keep beating until the mass is smooth and shiny.
Pour the black and white jelly into the form with alternating layers and smooth the surface. Refrigerate for 12 hours.
Put on a dish and pour mint syrup.
From the Editor: You can serve dessert with blackcurrant, tangerine or caramel syrup.
Sweet heart
Ingredients:
Raisin - 20 g
Rum - 1 tbsp.
Bitter chocolate - 120 g
Butter - 120 g
Cream - 50 ml
Sugar - 2 tbsp.
Cocoa powder (for dressing)
Description
Soak the raisins in rum for about 30 minutes. Cover the baking sheet (13x13 cm) with oiled paper. Melt the chocolate in a saucepan over low heat. Then add butter and cream and stir until smooth.
While it cools, in a separate bowl, beat the eggs with sugar and rum infused with raisins. While stirring, combine both the mixture and the raisins, put everything on a baking sheet and place in the oven, preheated to 180 ° C.
After 40 minutes, remove the baking sheet from the oven, divide the chocolate mass with the help of molds, hearts, and allow to cool completely. After that, gently, without damaging the edges, remove the hearts from the molds and sprinkle with cocoa powder generously.
Country style chocolate cake
Ingredients:
Nuts (peeled) - 210 g
Bitter chocolate - 280 g
Flour - 20 g
6 eggs for chicken
Butter (room temperature) - 180 g
Sugar - 200 g
Powdered sugar
Whipped cream
Description
Roast the nuts in an oven at 200 ° C. When they cool down, chop them in a blender and mix with flour. Melt the chocolate in a water bath. In a separate bowl, mix the butter and sugar (130 g) and add the yolks that are separated from the whites. Separately whisk with the remnants of sugar proteins.
First add a lot of yolks with butter and sugar into melted chocolate, mix everything thoroughly, and then add nuts and flour in the same way. At the end, enter the whipped whites, gently stirring the dough, not in a circular motion, but from top to bottom.
Put the resulting dough on a round baking sheet with sides (about 24 cm in diameter) and put in the oven, preheated to 180 ° C, for 60-70 minutes. Allow the cake to cool slightly, then put it on the dish and sprinkle with powdered sugar. Do not panic if it starts to sink and crack. This will only give the dessert charm. Serve with whipped cream.
Chocolate Mousse with Drunk Cream
Ingredients:
Bitter chocolate - 200 g
Espresso (very strong, cooled) - 100 ml
Chicken eggs - 4 pieces
Sugar powder - 80 g
Liquor (Kahlua or Tia Maria) - 120 ml
Whipped (cooled) cream - 400 ml
Chocolate sticks
Description
Melt chocolate in a steam bath, add two tablespoons of coffee, stir, remove from heat and cool slightly. Add the yolks to the resulting mass (leave the whites to cool in the fridge). Then whip the whites and gradually introduce them into the chocolate mass with constant stirring.
Spread the mousse in four ice-cream panes with a volume of 250 ml and put in the refrigerator overnight. Before serving, mix in a bowl of powdered sugar, liqueur and the remaining coffee and whisk everything. Continue whipping, add whipped cream.
Spread the resulting air cream in the creamer with mousse, stick chocolate sticks and immediately put on the table. Air cream is better to cook right before serving, so that it does not exfoliate.
Chocolate cake with pepper
Ingredients:
For the test
Wheat flour - 170 g
Butter - 100 g
Sugar (sand) - 1/2 tsp.
Salt - 1 pinch
For cream
Chocolate (70% cocoa content) - 200 g
Pepper (ground red) - 1/2 tsp.
Cream - 200 ml
Milk - 200 ml
Chicken eggs - 2 pieces
Description
Beat flour, butter, sugar and salt with a blender with 4 tbsp. l water. Transfer to a plastic bag and store in the refrigerator for 1 hour.
Heat the oven to 210 ° C (thermostat 7). Brush with a butter mold with a diameter of 24 cm. Spread the dough and bake for 10 minutes.
Prepare the cream: bring the milk and cream to the boil. Chocolate break in pieces and dip in boiling milk. Remove from heat and cool for 10 minutes. Stir, add eggs and whisk everything. Add 3/4 volume of red pepper. Pour the cream onto the dough. Bake the cake for 10 minutes at 150 ° C (thermostat 5). Cool slightly, sprinkle with the rest of the red pepper.
Bitter chocolate is a chocolate with a huge content of chocolate liquor, with some sugar (usually one third), cocoa butter, vanilla and, sometimes, lecithin. Bitter chocolate is chocolate without added milk. European rules define for such chocolate at least 35% cocoa powder. Cooks usually give their preference to more concentrated chocolate, that is, one in which the rate of cocoa beans is not less than 70% percent. The higher the content of beans, the more “real” the product will be, the more interesting its taste and aroma. Bitter chocolate is probably the most respected sort of chocolate in the world. Cocoa beans and products made from them (bitter chocolate) are useful, first of all, by the fact that they contain a lot of antioxidants, the amount of which is greater than in tea, green apples and red wine. These substances (flavonoids), which neutralize free radicals, do not allow the body's cells to age and support the normal functioning of the heart. Another positive effect of cocoa is to reduce the level of cholesterol, which is generally harmful to the cardiovascular system. Eating chocolate reduces the likelihood of cancer. The bitter chocolate also contains a fairly large amount of iron.
Bitter chocolate stimulates the release of endorphins - hormones of happiness, which affect the pleasure center, improve mood and maintain body tone, promoting concentration and performance. In England, studies were conducted that proved that with a few pieces of black chocolate a day, you can effectively deal with chronic fatigue syndrome, which has become the scourge of modern civilization.
And now - 20 delicious dishes of bitter chocolate! (click on the flower)
Chocolate Peanut Cake
Ingredients:
Peanuts - 200 g
For the test
Unsalted butter - 150 g
Sugar (powder) - 95 g
Vanilla (pod, ground) - 1/4 pod
1 chicken eggs
Salt - 2 g
Wheat flour - 250 g
For cream
Sugar (powder) - 100 g
Glucose - 20 g
Unsalted butter - 20 g
Cream - 100 g
For chocolate coating
Cream - 300 g
Milk chocolate - 400 g
Description
Prepare the dough: Spread the butter, then one by one, enter the ingredients. Store in the refrigerator for 1 hour. Then roll the dough into a 2 cm thick layer and cut a circle with a diameter of 30 cm (for a form with a diameter of 24 cm). Put the dough in the form, cover with foil, pour the beans on top and bake for 20-25 minutes at a temperature of 170 ° C.
To make caramel cream: melt the sugar, add glucose and allow the mass to caramelize. Then add butter and cream. Stir and boil for several minutes. Cool to room temperature.
Prepare the chocolate glaze: break the chocolate into pieces, bring the cream to a boil and pour it into pieces of chocolate. Stir thoroughly.
Pour a thin layer of caramel cream on the dough, sprinkle with roasted peanuts and almonds, cool in the refrigerator for 30 minutes, pour chocolate icing. Store in the refrigerator for 30 minutes.
Chocolate cake
Ingredients:
Chocolate (black bitter) - 200 g
Sugar (sand) - 100 g
3 eggs
Butter - 150 g
Butter - 1 ball
Wheat flour - 50 g
Hazelnuts (chopped) - 75 g
Description
Heat the oven to 150 ° C (thermostat 5). Grease the baking dish with butter. Chocolate break into pieces, put in a bowl and melt in a water bath or in a microwave oven (1 min at maximum temperature).
Beat the sugar and eggs with a mixer, add butter and beat for another 1 minute. Add sifted flour, then chocolate and beat for 30 seconds.
Pour chopped hazelnuts and mix. Pour the dough into the pan and bake for 25 minutes. Cool for 10 minutes, then remove from the mold.
Note: If desired, you can add vanilla or cinnamon, orange or lemon zest to the dough.
Almond sponge cake with citrus chocolate cream
Ingredients:
For cream
Cream - 300 ml
Lemon zest - 1 pc
Orange peel - 1/4 pcs
Cocoa powder - 25 g
Chocolate (black crushed) - 300 g
Butter - 30 g
For chocolate coating
Chocolate (crushed black) - 140 g
Milk - 100 ml
Sugar - 50 g
For syrup
Sugar powder - 100 g
Liquor (Grand Marnier) - 20 g
For sponge cake
Egg yolk - 4 pcs
Egg white - 2 pieces
Almonds (finely ground) - 60 g
Sugar powder - 55 g
Butter - 25 g
Wheat flour - 25 g
Cocoa powder - 25 g
Salt
Description
Cream: Pour lemon cream and orange zest with cream, heat slightly, add cocoa, boil for 1 minute and add chocolate. Stir until smooth. Add finely chopped butter, stir and put in the refrigerator for several hours.
Biscuit: put a sheet of parchment in a baking dish (size 30x40 cm). Spread the white 4 yolks with 30 g of sugar. Protein salt and beat. When they begin to thicken, gradually add 25 grams of sugar and continue to beat until thick foam. Mix whites with yolks. Continuing to stir, add the cocoa flour mixture, then the melted (but not hot!) Butter. Divide the resulting mass into 2 equal parts and bake 2 cakes in turn for 5-7 minutes at 270 ° C. Cool the biscuits and free from paper.
Syrup: Boil 100 ml of water with sugar for 1 minute, cool and add Grand Marnier liqueur. Frosting: Boil the milk with sugar, add the chocolate and stir until smooth.
Assembling the cake: each biscuit cut in half (you get 4 cake size 20x30 cm). Cut off the excess so that the cakes become square (about 20x20 cm). Using a brush, soak them well with syrup. Then spread the cakes with a thick layer of cream and lay one on top of the other. Carefully level the top layer of cream, pour a thin layer of glaze and put in the refrigerator so that the chocolate will freeze.
Black Cat Fondue
Ingredients:
Cream - 300 ml
Chocolate (bitter) - 200 g
Cognac - 2 tbsp.
Liquor (almond) - 1 tsp.
Pepper (ground red)
Carnation - 5-6 pieces
An Apple
Coconut Chips
Walnut
In a pan for fondue, heat 300 ml of cream, melt in them the crushed 200-gram plate of dark chocolate. Add 2 tbsp. l brandy or cherry liqueur, 1 teaspoon almond liqueur of “Amaretto” type, slightly ground red pepper and 5-6 clove stars. Keep the temperature of the fondue with a hot candle. Cut apples into slices (pears, mangoes, tangerines, oranges and grapefruits can also be cut into pieces). Next to the fondue box, fill coconut chips and chopped walnuts - in order to first dip the fruit into chocolate, then into the breading.
Chocolate sponge cake with bitter chocolate mousse and orange confiture
Ingredients:
To decorate
Chocolate (black crushed) - 140 g
Milk - 100 ml
Iced sugar - 50 g
For syrup
Sugar - 100 g
For mousse
Chocolate (crushed black) - 90 g
Butter - 50 g
Chicken eggs - 2 pieces
Sugar - 1 tsp.
Salt
For sponge cake
Wheat flour - 75 g
Cocoa powder (bitter) - 20 g
Egg yolk - 4 pcs
Egg white - 3 pcs
Iced sugar - 110 g
Orange confiture
Salt
Description
Mousse: Prepared as a cream for the cake "Pyramid", but with the addition of beaten eggs.
Syrup: Boil 100 ml of water with sugar for 2 minutes. Cool it down.
Biscuit: put a sheet of parchment in a baking dish (30x40 cm). Spread the yolks with 50 g of sugar and combine with a mixture of flour and cocoa. Salt and beat the whites. When they begin to thicken, add a little sugar and continue to beat until thick foam. Add the remaining sugar and mix the whites with the yolks. On a square of parchment 30x30 cm lay out the dough with a layer of 1 cm. Bake for 10-15 minutes at 220 ° C. Cool the prepared biscuit and free from paper. Then cut 30x3 cm into three strips and pour over the syrup. Each strip thickly smear with confiture and place one on another. Place in the freezer for 30 minutes. Then give the biscuit the same shape as in the recipe of the Pyramid, using confitures instead of cream to hold together.
Assembling the cake: form a biscuit (half-cylinder about 30 cm long), cover it with cling film and place a biscuit in it. Fill the free space on the sides with chocolate mousse, then turn the sponge cake tip down and pour it with mousse. From above cover with one more biscuit strip impregnated with syrup. Put in the refrigerator for several hours. Decoration: Boil milk with sugar, add chocolate and mix. When the mixture is cool and thickens a little, pour it over the finished cake and place it in a cold place again until all the chocolate hardens.
Chocolate Cupcakes
Ingredients:
Chocolate (+12 squares) - 100 g
3 eggs
Butter - 50 g
Wheat flour - 1 tbsp.
Sugar powder - 80 g
Pomegranate (grains)
Description
Preheat oven to 240 °. Melt 100 g of chocolate and butter in a microwave or water bath and mix well. Beat the eggs with powdered sugar and combine with the melted chocolate. Add flour and mix thoroughly again - the dough should be thick as sour cream. Grease and sprinkle with flour 6 small cupcake molds (you can also use baking paper). Fill the dough into 1/3 volume dough and place two small squares of chocolate on top of each mold. Spread the rest of the dough equally between the molds and add on top of the chocolate. Bake cupcakes for 10 minutes. When they are ready, let them cool, then remove them from the molds and garnish with red currant berries or pomegranate seeds.
Rum truffles
Ingredients:
Chocolate (bitter) - 200 g
Cocoa powder - 50 g
Icing sugar - 90 g
Rum - 3 tbsp.
Cream (thick) - 100 g
Butter - 100 g
Description
Melt chocolate and butter in a microwave oven or in a water bath and mix well with a whisk. Add the icing sugar and cream, mix again and let cool. Pour in the rum, mix again and put the resulting mass in the refrigerator for 12 hours. When it hardens, separate small pieces with a spoon and roll it in the form of truffles. Put cocoa powder in a deep bowl and roll each candy in it. Then put the truffles on a sieve and shake off the excess cocoa. Put the finished truffles in the fridge (they can be stored for 4 days) and remove from there 20 minutes before serving.
Chocolate Vanilla Mousse
Ingredients:
Chocolate (black) - 250 g
Chocolate (nutty) - 100 g
Cream - 200 ml
Butter - 50 g
Eggs (proteins) - 3 pieces
Vanilla - 1 pod
Vanilla sugar - 1 bag
Description
Break the chocolate into slices, melt in the microwave or in a water bath, add butter, stir and set aside for a while.
In a separate saucepan, boil the cream, adding the vanilla pod, cut in half. Wait until they cool down and pour the vanilla into the chocolate. Mix the mass and set aside for 5 minutes.
Add whipped sugar into whipped whites, whip again and mix gently with chocolate and cream.
Until ready, the mousse should be kept in the fridge for at least six hours, after which it can be spread into pialas and decorated with thin biscuits or almond nuts.
Chocolate Cake with Pistachios
Ingredients:
Cookies (chocolate) - 200 g
Chocolate (black) - 400 g
Cream 33% fat (thick) - 150 ml
Pistachios (peeled, unsalted) - 125 g
Description
Blend the cookies with the butter in a blender. Put a plastic wrap on the bottom of a rectangular dish, and on top - the resulting mass. Crush pistachios. Chop the chocolate into small pieces and place in a bowl. Bring the cream to a boil and pour over the chocolate. Add 3/4 of the volume of the pistachios and mix. Pour into the form, sprinkle with pistachios and refrigerate for 2 hours.
Raspberry chocolate cake
Ingredients:
For the test
Wheat flour - 250 g
Butter - 125 g
Sugar (sand) - 90 g
Almond (Almond Nut Powder) - 30 g
1 chicken eggs
Vanilla (extract) - 0.5 tsp.
Milk - 4 tbsp.
For cream
Chocolate (black) - 300 g
Cream - 200 ml
3 eggs
Raspberry - 125 g
Description
Mix flour, butter, sugar and almonds in a blender. Add the egg, vanilla extract and milk and beat until the dough lags behind the edges of the glass. Wrap in foil and refrigerate for 1 hour.
Put the chocolate pieces in a bowl. Pour hot cream. Whisk, add eggs and whisk again.
Grease the form with oil. Roll out the dough on a floured surface, shift it into a mold and chop with a fork.
Bake for 12 minutes at 180 ° C (thermostat 6). Remove from the oven, lower the temperature to 120 ° C (thermostat 4). Pour in the cream. Garnish with raspberries and bake for 30-40 minutes.
Chocolate Dried Almonds
Ingredients:
Dates - 12 pieces
Almonds (peeled) - 12 pcs
Bitter chocolate - 150 g
Description
Carefully remove the pits from the dates. Fry the almonds in a frying pan and allow to cool. Put on the nut in every date. Place the pot of water on a slow fire, place a bowl of chocolate in it and wait for it to melt. Dip the dates in chocolate, then place them on the baking sheet and let cool. Dessert is perfect for coffee.
Brownie
Ingredients:
Chocolate (black) - 200 g
Butter - 200 g
Sugar (sand) - 200 g
Chicken eggs - 4 pieces
Wheat flour - 100 g
Baking Powder - 0.5 tsp.
Salt - 1 pinch
Walnut - 100 g
Description
Heat the oven to 180 ° C (thermostat 6). Break chocolate into pieces and melt with butter in a microwave or in a water bath. Then whisk with a whisk.
Smash the nuts into large pieces. Beat eggs with sugar. Add chocolate, melted butter, flour, baking powder and nuts. Mix and pour into the form (pre-rinse it under running cold water and, without wiping, cover with parchment paper).
Bake for 25 minutes. Remove from oven, cut into squares (approximately 24).
Chocolate meringue with spicy cream
For cream
Cream - 200 g
Chocolate (crushed black) - 200 g
Butter - 20 g
Cinnamon - 0.5 tsp.
Carnation
To decorate
Cocoa powder (bitter)
For chocolate sheets
Chocolate (crushed bitter) - 100 g
For meringue
Egg white - 3 pcs
Sugar - 50 g
Iced sugar - 50 g
Cocoa powder - 10 g
Salt
Description
Meringue: Draw a 28-30 cm long drop on a sheet of parchment and cover them with a baking tray. Salt and beat the whites. As soon as they begin to thicken, add powdered sugar, without stopping to beat. Add whipped sugar and cocoa to whipped whites. Using a pastry bag, fill the resulting mass with a drop on the parchment, trim the edges with a spatula. Sprinkle lightly with icing sugar and cocoa on top and bake for 1.5 hours at 110 ° C, leaving the oven ajar to allow the moisture to evaporate.
Cream: Cream with cinnamon and cloves boil for 2 minutes, then remove the cloves. Pour chocolate and whisk until smooth. Add oil and let cool.
Chocolate sheets: melt chocolate in a water bath. When it heats up to 30 ° С (so that the gloss is preserved), pour it onto a large sheet of parchment with a layer of a thickness not exceeding 2 mm. After 2-3 minutes with a sharp knife, cut out 2 drops of frozen chocolate (meringue can be used as a template).
Assembling the cake: put the meringue on the dish. In a pastry bag with a curly nozzle, pour cream and make small meringues on the meringue. Cover with a chocolate sheet and decorate it with small roses from the cream remaining in the bag. Place the last leaf on top and sprinkle with cocoa.
Dessert for two
Ingredients:
Butter - 125 g
7 eggs
Eggs (proteins) - 3 pieces
Iced sugar - 140 g
Wheat flour - 120 g
Sugar - 30 g
Chocolate (black) - 200 g
Cocoa powder (bitter) - 2 tbsp.
Cream - 100 ml
Chocolate (white) - 100 g
Orange - 2 + 1/2 pcs
Description
In two different pots, melt white chocolate and half black with cocoa and half orange juice in a water bath. Separate the whites of the 3 eggs from the yolks. Beat the whites in a thick, airy foam. Remove chocolate from heat. Beat 3 yolks. Mix black chocolate with yolks in a bowl. Gently add half of the whipped proteins. Refrigerate for 3 hours in a sealed container.
In another bowl, whip the cream until thick. Add white chocolate. Then gently pour in the remaining whipped protein. Refrigerate for 3 hours in a sealed container.
Prepare the almond cake: for this, beat 4 eggs and 120 g of sugar in a water bath until the mixture thickens. Remove the bowl, continuing to beat the mixture until it cools. Then add flour, without stopping to beat.
Preheat oven to 170 ° C. Spread on a baking tray with greased baking paper. Pour the dough on a baking sheet, level it and leave in the oven for about 10 minutes. The almond cake should have a slightly golden hue. Let it cool.
Juice 2 oranges, heat up with 20 g of sugar and cook to the consistency of syrup. Cool it down.
Carefully soak the almond cake in the syrup. Spread a layer of black chocolate with a wide knife, then a layer of white chocolate. Gently roll the cake. Wrap in cling film and leave in the fridge for about 3 hours.
An hour before serving, melt 100 g of dark chocolate with 30 g of sugar. Cover the “log” with this mixture and put in the refrigerator.
Chocolate Tartlets with Green Tea
Ingredients:
Shortbread dough (prepared) - 250 g
Chocolate (black) - 250 g
Sour cream - 250 ml
Ghee - 25 g
Green tea - 1 tbsp.
To decorate
Green tea - 1 tsp.
Description
Roll out the dough to a width of 0.5 cm, brush with butter three baking tart molds with a diameter of 10 cm and place the dough in them. Pierce it with a fork in several places, cover the top with parchment paper, pressing it with small porcelain baking balls. So your tartlets will not burn. For 10 minutes, put the molds in the oven, preheated to 150 ° C, then remove, remove the parchment and porcelain balls, and for another 5 minutes, bake until the dough is podzoloto.
Chocolate grate and pour into a separate bowl. Put sour cream (100 ml) in a saucepan, bring to a boil, add green tea and then cook for 5 minutes over low heat. The resulting cream is poured into chocolate through a strainer. When the chocolate has melted, mix, add butter and stir again.
Cream spread on tartlets and clean for an hour in the fridge. 10 minutes before serving, take out the dessert and decorate it with tea, powdered sugar or chocolate pieces.
Good advice:
On each tartlet you can put a little whipped cream with sugar.
Black and white dessert
Ingredients:
Bitter chocolate - 250 g
Cream - 250 ml
Gelatin - 12 g
Mascarpone - 300 g
Sour cream - 100 g
Eggs (proteins) - 3 pieces
Sugar - 125 g
Vanilla sugar - 2 sachets
Description
To make black jelly, break the chocolate into pieces, bring the cream to a boil, remove from the heat, add the chocolate, leave for 5 minutes, then mix gently. Cool it down.
For the preparation of white jelly gelatin pour cold water, bring sugar to a boil with 1 tbsp. l water, then remove from heat and add the swollen gelatin. Whip the mascarpone and sour cream, add the gelatin syrup. Store in the refrigerator for 30 minutes. Beat egg whites into a strong foam. Add the vanilla sugar and keep beating until the mass is smooth and shiny.
Pour the black and white jelly into the form with alternating layers and smooth the surface. Refrigerate for 12 hours.
Put on a dish and pour mint syrup.
From the Editor: You can serve dessert with blackcurrant, tangerine or caramel syrup.
Sweet heart
Ingredients:
Raisin - 20 g
Rum - 1 tbsp.
Bitter chocolate - 120 g
Butter - 120 g
Cream - 50 ml
Sugar - 2 tbsp.
Cocoa powder (for dressing)
Description
Soak the raisins in rum for about 30 minutes. Cover the baking sheet (13x13 cm) with oiled paper. Melt the chocolate in a saucepan over low heat. Then add butter and cream and stir until smooth.
While it cools, in a separate bowl, beat the eggs with sugar and rum infused with raisins. While stirring, combine both the mixture and the raisins, put everything on a baking sheet and place in the oven, preheated to 180 ° C.
After 40 minutes, remove the baking sheet from the oven, divide the chocolate mass with the help of molds, hearts, and allow to cool completely. After that, gently, without damaging the edges, remove the hearts from the molds and sprinkle with cocoa powder generously.
Country style chocolate cake
Ingredients:
Nuts (peeled) - 210 g
Bitter chocolate - 280 g
Flour - 20 g
6 eggs for chicken
Butter (room temperature) - 180 g
Sugar - 200 g
Powdered sugar
Whipped cream
Description
Roast the nuts in an oven at 200 ° C. When they cool down, chop them in a blender and mix with flour. Melt the chocolate in a water bath. In a separate bowl, mix the butter and sugar (130 g) and add the yolks that are separated from the whites. Separately whisk with the remnants of sugar proteins.
First add a lot of yolks with butter and sugar into melted chocolate, mix everything thoroughly, and then add nuts and flour in the same way. At the end, enter the whipped whites, gently stirring the dough, not in a circular motion, but from top to bottom.
Put the resulting dough on a round baking sheet with sides (about 24 cm in diameter) and put in the oven, preheated to 180 ° C, for 60-70 minutes. Allow the cake to cool slightly, then put it on the dish and sprinkle with powdered sugar. Do not panic if it starts to sink and crack. This will only give the dessert charm. Serve with whipped cream.
Chocolate Mousse with Drunk Cream
Ingredients:
Bitter chocolate - 200 g
Espresso (very strong, cooled) - 100 ml
Chicken eggs - 4 pieces
Sugar powder - 80 g
Liquor (Kahlua or Tia Maria) - 120 ml
Whipped (cooled) cream - 400 ml
Chocolate sticks
Description
Melt chocolate in a steam bath, add two tablespoons of coffee, stir, remove from heat and cool slightly. Add the yolks to the resulting mass (leave the whites to cool in the fridge). Then whip the whites and gradually introduce them into the chocolate mass with constant stirring.
Spread the mousse in four ice-cream panes with a volume of 250 ml and put in the refrigerator overnight. Before serving, mix in a bowl of powdered sugar, liqueur and the remaining coffee and whisk everything. Continue whipping, add whipped cream.
Spread the resulting air cream in the creamer with mousse, stick chocolate sticks and immediately put on the table. Air cream is better to cook right before serving, so that it does not exfoliate.
Chocolate cake with pepper
Ingredients:
For the test
Wheat flour - 170 g
Butter - 100 g
Sugar (sand) - 1/2 tsp.
Salt - 1 pinch
For cream
Chocolate (70% cocoa content) - 200 g
Pepper (ground red) - 1/2 tsp.
Cream - 200 ml
Milk - 200 ml
Chicken eggs - 2 pieces
Description
Beat flour, butter, sugar and salt with a blender with 4 tbsp. l water. Transfer to a plastic bag and store in the refrigerator for 1 hour.
Heat the oven to 210 ° C (thermostat 7). Brush with a butter mold with a diameter of 24 cm. Spread the dough and bake for 10 minutes.
Prepare the cream: bring the milk and cream to the boil. Chocolate break in pieces and dip in boiling milk. Remove from heat and cool for 10 minutes. Stir, add eggs and whisk everything. Add 3/4 volume of red pepper. Pour the cream onto the dough. Bake the cake for 10 minutes at 150 ° C (thermostat 5). Cool slightly, sprinkle with the rest of the red pepper.
We adore him and it is useless to fight with it. Despite the fact that chocolate appeared in the 16th century, scientists still argue about it. But useful or not, a bar of chocolate can be found in almost every home and you can always do something particularly tasty with it in a matter of minutes!
10 dishes with chocolate
Product Recipe Catalog: Chocolate
Chocolate scienceWhat would we do without chocolate ?! He and cheers up, and helps on exams, and even heals the heart! As a result of a survey conducted by Kadbury, every Englishman a year eats 10 kg (about 200 chocolate bars) of chocolate, and I am sure that we are not keeping up with the British record! In cooking, most of us prefer to use chocolate in desserts and baking, although chocolate is also included in some sauces and main dishes, for example, it is part of the Mexican dish "mole" (it is a sauce made from chocolate and chili).
In the recipes below, it is best to use a quality chocolate bar (at least 50% cocoa), but you can also take milk chocolate if you wish. You should not replace white chocolate, it is different from black chocolate and will behave differently in recipes.
It is necessary to melt chocolate slowly, if it overheats, it will become too hard and will taste bitter. The easiest way to melt chocolate is in the microwave: break it into small pieces and put in the microwave for 30 seconds, then mix. The second method is over boiling water: put small pieces of chocolate in a refractory bowl and place over a pan of boiling water. But keep in mind, a bowl of chocolate should not touch boiling water.
The easiest chocolate dessert - dip chopped fruit into chocolate (strawberries, figs, banana slices or prunes) and let the chocolate frost. Or melt chocolate with cream and brandy and serve as chocolate fondue - in my opinion, the most romantic dish in the world!
Truffles
Melt 185 ml of cream and 400 grams of chocolate, add 60 grams of butter and 2 tablespoons of rum, mix well. Cool until the mixture hardens, then roll the mixture into balls and roll the balls into cocoa powder or chocolate flakes.Chocolate Sauce
Melt 200 grams of chocolate with 250 ml of double cream. Stir until the mixture is smooth and serve with vanilla ice cream.Mousse
Melt 400 grams of chocolate. Beat 4 eggs with 50 grams of sugar, then add melted chocolate. Add 200 ml of whipped cream and pour into two vases. Keep in the fridge until the mousse hardens.Chocolate pots
Mix 250 ml of cream, 200 g of melted chocolate, 2 egg yolks and 60 g of sugar. Pour in 8 ceramic tins and bake at 150 g C / 300F / Gas 2 for 45 minutes, until they are slightly raised. Serve with extra cream.Chocolate cake
Beat 6 eggs with 2 tablespoons of Kahlua (coffee) liqueur, add 400 grams of melted chocolate, 165 grams of ground almonds and 250 grams of whipped cream. Pour into a greased form and bake at 150 g C / 300F / Gas 2 for 1 hour. Put in the fridge overnight, then turn out of the form on a dish and sprinkle with powdered sugar.Chocolate cocktail
Beat 100 grams of chocolate with 4 vanilla ice cream balls and 4 tablespoons of milk. Drink immediately and not thinking about calories.
Put 2 tablespoons of melted chocolate in 4 tall glasses, pour boiling milk, mix and put whipped cream and small pieces of marshmallow (marshmallows) on top.
Melt 200 grams of chocolate in 350 ml of milk, add 1 tablespoon of gelatin, mix to dissolve. Beat 4 egg yolks and 90 g sugar. Add the chocolate milk and leave it to cool completely. Then add 250 ml of whipped cream, pour into vases and refrigerate.
Wrap chocolate sticks (four squares of chocolate bar) in puff pastry rectangles. Put a seam on a baking sheet and bake in the oven at 200 g C / 400F / Gas 6 until the dough is baked and raised. Allow 5 minutes to lie down before serving.
Melt 400 grams of chocolate and pour into a large bowl. Add 200 grams of small marshmellow (marshmallow-shaped small sweets), 150 grams of chopped hazelnuts, 75 grams of candied cherries and 75 grams of chopped coconut. Mix and put in a greased and parchment-laid form. Refrigerate until cured. Cut into squares and serve.Taken here:
What can you make from chocolate? Desserts and second courses of black, milk and white chocolate. A collection of the best recipes.
Chocolate cakes, sweets, mousses, cocktails, puddings - what could be more delicious? But not only desserts are made from chocolate. It is added to fish, poultry and meat dishes, vegetable pies, salads, soups and sauces. Chocolate gives refined savor to hot dishes, side dishes and snacks, and to desserts - rich taste and wonderful aroma.
What can you make from chocolate? To tell about all the dishes, you need a whole book. We have collected the simplest and most interesting recipes that will certainly delight lovers of noble delicacies from cocoa beans.
Chocolate recipes
Recipe 1. Chocolate-raspberry dessert: gently
Ingredients: 100 g of white or milk chocolate, 2 eggs, 130 ml of milk, 40 g of sugar, raspberry - to taste.
Melt the chopped chocolate in a water bath and set it aside. Beat eggs with sugar, mix with milk and put on a small fire. In order not to form lumps, constantly stir the milk mass, and when it thickens (will resemble fat cream with consistency), remove the stewpan from the fire. Put the dessert in the ice-cream layers in layers: melted chocolate, thickened milk mass, berries. Decorate with mint leaves as desired.
Recipe 2. Cheesecakes with raisins and chocolate crumb: delicious
Ingredients: 1 cup of flour, 1 egg, 350 g of cottage cheese, 1 pinch of cinnamon, half a cup of raisins, sugar and milk chocolate - to taste.
Raise the raisins with warm water to make it juicier. In a deep bowl, mash the cottage cheese, the egg, the sugar and the cinnamon. Gradually enter the flour. For the filling, chop the chocolate into small pieces (about the size of a raisin) and mix it with raisins (drain the raisins and dry it with paper napkins). Add to the curd mass raisins with chocolate. Form cheesecakes, roll them in flour and bake in a hot frying pan, greased with butter until they are browned. Raisins can be replaced with prunes or dried apricots.
Recipe 3. Chocolate ice cream: fresh
Ingredients: 70 g of milk, 70 g of dark chocolate, 3 yolks, 400 ml of cream with 35% fat, 90 g of sugar, 1 tablespoon of brandy - if desired.
Scratch chocolate or chop finely. Mix chocolate with milk and add the yolks pounded with sugar. Pour the milk-chocolate mass into a small saucepan and cook over medium heat until sugar and chocolate are completely dissolved. When the mixture thickens, remove the saucepan from the fire. In another bowl, whip the cream. If the ice cream is not intended for children, add a little brandy. Mix the cooled chocolate mass with the cream and send to the refrigerator for pouring.
Recipe 4. Fruit salad with chocolate: useful
Ingredients: 0.5 cups of water, 1 orange, 2 kiwi, 2 bananas, 5 cloves of pineapple, 1 teaspoon butter, 100 g of milk or white chocolate, nuts and cream - if desired.
Heat water in a small sauté pan, add sugar, butter, and when the water boils, throw chopped chocolate into it, reduce the heat and stir until it melts. Cut the peeled fruits into cubes, spread them in layers and pour over chocolate sauce. If desired, decorate the dessert with whipped cream or sprinkle with chopped nuts.
Recipe 5. Chocolate Muffins: Hearty
Ingredients: 2 eggs, 350 ml of natural yoghurt, 140 g of sugar, about 250 g of flour, 270 g of soft cottage cheese, 2 teaspoons of baking powder, 80 ml of vegetable oil, 100 g of dark chocolate.
Beat eggs with sugar. Mix sunflower oil with yogurt and whisk well with the egg-sugar mass. In the resulting mixture, add chopped grated chocolate and cottage cheese. Gradually add flour and baking powder. Grease the muffins for muffins with butter and fill with dough, but only half: in the baking process, it rises well. Bake 20 minutes at 180 degrees. If desired, decorate muffins with melted chocolate.
Recipe 6. Strawberry chocolate mousse: romantic
Ingredients: 90 g of sugar, 240 g of strawberries, 100 g of white chocolate, 120 ml of milk, 150 ml of cream with a fat content of 35%, 1 bag of gelatin.
Cut strawberries in half. In a small saucepan, mix the sugar with strawberries and cook until the berries are soft. Skip the cooled strawberries through cheesecloth, put them in ice-cream bowls and send to the refrigerator for an hour. Soak gelatin in 80 ml of cold water. In the preheated milk, add chopped chocolate and cook until it melts. Cool the chocolate mass, add 100 ml of whipped cream, gelatin and mix the ingredients well. Remove the molds and fill them with chocolate mixture. Decorate dessert with strawberries. Serve chilled.
Recipe 7. White Chocolate Salmon: Unusual
Ingredients: 4 slices of salmon fillet, 40 g of white chocolate, 1.5 tablespoons of flour, 30 ml of lemon juice, 70 g of butter, 240 ml of fish broth, a pinch of pink or black pepper, favorite spices - if desired.
Melt half a butter in a small saucepan, add flour and boil for a couple of minutes, stirring constantly. After that, gradually pour in the broth, add pepper and other spices. Simmer the sauce for 15 minutes. In the remaining butter, fry the salmon fillet until golden brown, and add chopped chocolate and lemon juice to the sauce. When the chocolate is dissolved, pour the fish laid out on the plates. If desired, decorate the dish with parsley.
Recipe 8. Shrimps with rosemary and chocolate: exquisitely
Ingredients: 500 g shrimp, 80 g butter, 90 ml chicken broth, 240 g bitter chocolate, 200 ml port, 4 sprigs of rosemary, salt.
First you need to cook the sauce. Put the stew-pan with the port on the fire and boil it until the volume of wine decreases 2 times. Then pour the broth and boil for another 7 minutes. Remove the saucepan from the heat and add the chopped chocolate to the sauce, stir well, and when it is dissolved, add the butter. In another bowl, boil water, add salt, rosemary sprigs, cook the shrimp for 4 minutes, fold in a colander and serve with the sauce.
There are many interesting pages in the chocolate kitchen book. Each country has its own traditional chocolate dishes. French croissants, Italian panna cotta, English muffins, Austrian Sacher cake, American chocolate brownies - these desserts are perfect for a festive table. And every day you can cook more simple, but no less tasty dishes. Even ordinary pancakes, if they are poured with melted chocolate, will acquire a new taste.
Give yourself a piece of chocolate happiness! Good appetite!
Baking with chocolate tempts and causes an overwhelming desire to eat it, enjoy the sweet taste and aroma. And no matter what kind it is presented: a cake, biscuits, cake, roll, a complex gourmet treat or a simple traditional dish.
Original Baking Recipes
Chocolate can turn the baking process into an exciting experience.
Deliver the joy of the opportunity to create, treat and enjoy a delicious meal with family and friends.
Baking with chocolate can bring not only pleasure, but also benefit the body. It is known that chocolate contains phenols, which act as antioxidants. From this it follows that when the hostess cooks and treats desserts with chocolate, she gives her loved ones health.
It is worth knowing that when choosing a chocolate for baking, preference should be given to dark varieties with a cocoa butter solids content of at least 70%. He will make the finished products more chocolate.
Consider some recipes of the main types of sweet pastries.
This cake has a dense fondant structure and goes well with coffee. Walnuts can be replaced with pecans. These are simple cakes, but they can be turned into a gorgeous dessert, served with whipped cream and strawberries.
Cakes are prepared for about an hour:
- Heating the oven to 180 degrees, line the parchment paper square with a side of 20 cm.
- Melt 125 g of butter and chocolate in a water bath or in a microwave, cool slightly. Beat 2 eggs with a mixer, add 1 cup sugar. Beat to a viscous mass.
- Add vanilla essence and chocolate mixture, mix.
- Sift half a cup of flour over the mixture and add a glass of nuts, mix the resulting large spoon.
- Pour the finished dough into the prepared form and bake for about 30 minutes until the top is saturated brown. Make sure that the dough does not burn.
- When the cakes are baked, let them cool slightly in the mold, then cut them into squares and transfer them to a wire rack to cool them completely.
Finished cooled cakes can be poured icing. To make a mixer at high speed, beat 125 g of butter from 3/4 cup of powdered sugar to the consistency of the cream. Then add 1 tablespoon of water, after another 3/4 cup of powdered sugar and, finally, a few drops of vanilla essence and 30 g of melted dark or white chocolate.
Biscuit cake with chocolate filling
This luxury cake is better to cook the day before serving - so it will acquire a richer taste and aroma.
It is necessary to prepare the products. For baking a test base, cake, you will need:
- 2.5 cups of flour;
- 1.5 tsp soda;
- 0.75 cup of fine granulated sugar;
- 1 cup brown sugar;
- 1 glass of water;
- 0.5 cup of cocoa powder;
- 125 g of oil with a fat content of at least 80%;
- 1 teaspoon of vanilla essence;
- 1 teaspoon of vinegar;
- 0.75 cup of 10% cream;
- 2 eggs.
Cooking cakes:
- Heating the oven to 190 degrees, prepare the form. Grease and dust with flour two forms with a diameter of just over 20 cm. At the bottom, place a circle of parchment paper.
- Put soda, two kinds of sugar, in the dishes for kneading dough, sift the flour from above. Make a groove in the food hill.
- Pour water into a saucepan, add cocoa and add butter. Place and hold over low heat, stirring. When the butter has melted (do not bring to a boil), turn off the heat and add vanilla essence.
- Combine the cream with vinegar, pour in the flour mixture. Add the butter mixture and eggs, knead the homogeneous batter.
- Pour into the oven forms, bake for about 25 minutes.
- Separate the baked cakes from the form walls with a knife and tilt onto a wire rack.
While the cakes cool down, prepare the filling:
- Melt 125 g of broken chocolate in a water bath or in a microwave.
- In another suitable container, combine a glass of sugar, 6 tablespoons of cream and 125 g of butter. Put on a small fire and stir until the mixture looks like thick cream. Make sure that it does not burn.
- Remove from heat. After adding vanilla essence and chocolate, cool, stirring occasionally.
The next stage is the preparation of the glaze. Combine 125 g of dark chocolate, 30 g of butter and 3 tablespoons of water in a saucepan, put on a low heat and stir until the mixture thickens noticeably.
The preparation procedure ends with the fact that the cakes are coated with a filling and poured over with icing abundantly so that the smudges form on the sides of the cake.
Chocolate and cherry perfectly complement each other, turning simple pastries into a delicious dessert.
For this cake, ready-made shortbread dough is taken in the amount of 250 g. It needs to be rolled out and put into a basket-shaped form. Raise the edges, and cut the excess dough flush with the edges of the form.
The basis of the filling is 600 g of canned pitted cherries. The filling is prepared as follows:
- Combine 3/4 cup sugar, 1/4 cup cocoa powder and 2 tablespoons of flour in a large refractory bowl.
- Pour in 1/4 cup of milk, stir until there are no lumps in the mass. Put the bowl with the mixture on a small fire and put half a pack of butter. Stir until the mass starts to gurgle. After that, let cool.
- Combine with the cooled mass of 2 beaten eggs, mix well again and add the cherry.
The finished filling must be poured into a test basket, put in a heated oven to 200 degrees. The baking process takes about 40 minutes. Then let cool slightly and serve warm.
The cake will be even tastier and more beautiful if it is filled from above with fresh pitted berries or poured with melted cherry confiture.
Chocolate Chip Cookies
This delicacy is very tasty and disappears in the blink of an eye. Prepares quickly and does not require the presence of unusual products.
100 g of butter and sugar are whipped to a fluffy mass and combined with an egg beaten separately. The mass is mixed with a glass of flour and baking powder. Then chocolate pieces are added to the dough.
Bake in a hot oven for 15 minutes.
Chocolate for baking this cookie can be not only dark, but also white, or it can be a mixture of two kinds.
Cookies are sprinkled with powdered sugar and allowed to cool. Store up to 5 days in a tightly closed container.
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