Клуб переводчиков → Блог
| Администратор блога: | Syozha |
Heavenly chocolate savarin with abundance of fruits
Heavenly chocolate savarin with abundance of fruits
For 6 persons
Ingredients
200 g butter
250 g dark chocolate
200 g sugar
6 eggs
butter for greasing
Preparation
Melt the chocolate together with the butter and the sugar and mix to a creamy mass. Beat in the eggs. Butter 6 small turban-shaped moulds, pour the mixture in and bake for 10 minutes at 200C. Let them cool and turn the savarins out of the moulds upside down for serving. Garnish with red fruits and an orange coulis or a creme anglaise.
For 6 persons
Ingredients
200 g butter
250 g dark chocolate
200 g sugar
6 eggs
butter for greasing
Preparation
Melt the chocolate together with the butter and the sugar and mix to a creamy mass. Beat in the eggs. Butter 6 small turban-shaped moulds, pour the mixture in and bake for 10 minutes at 200C. Let them cool and turn the savarins out of the moulds upside down for serving. Garnish with red fruits and an orange coulis or a creme anglaise.
Breakfast "Croque"
Breakfast "Croque"
4 servings
10 minutes + 5 minutes for baking
Ingredients
2 bananas
juice of half a lemon (or lime)
12 slices of white bread
butter
8 breakfast slices in milk or dark chocolate
Preparation
Cut the bananas into thin slices and sprinkle with the lemon juice. Remove the crusts from the bread and cut them so that they are nice and neat. Place a few slices of banana onto a slice of bread and cover with a chocolate slice. Repeat this with another slice of bread, a layer of banana, another chocolate slice and a final layer of banana. Finish off with a final slice of bread. Butter the top and bottom slices of bread on the outside and toast the "croque" in a sandwich grill until the bread on the outside is a nice golden toasted colour. Serve immediately.
Tip
You can try a variant using French Toast. For this, beat up an egg and mix it with milk, a sachet of vanilla sugar and a few drops of vanilla essence. Dip a few slices of white bread into this mixture and fry it on both sides in a frying pan until nice and golden brown. Remove from the pan and cover your French Toast with a layer of banana slices. Cover generously with chocolate slices and finish off with yet another layer of banana and a slice of French Toast. Warm in a preheated oven (100C) for a minute and serve immediately.
4 servings
10 minutes + 5 minutes for baking
Ingredients
2 bananas
juice of half a lemon (or lime)
12 slices of white bread
butter
8 breakfast slices in milk or dark chocolate
Preparation
Cut the bananas into thin slices and sprinkle with the lemon juice. Remove the crusts from the bread and cut them so that they are nice and neat. Place a few slices of banana onto a slice of bread and cover with a chocolate slice. Repeat this with another slice of bread, a layer of banana, another chocolate slice and a final layer of banana. Finish off with a final slice of bread. Butter the top and bottom slices of bread on the outside and toast the "croque" in a sandwich grill until the bread on the outside is a nice golden toasted colour. Serve immediately.
Tip
You can try a variant using French Toast. For this, beat up an egg and mix it with milk, a sachet of vanilla sugar and a few drops of vanilla essence. Dip a few slices of white bread into this mixture and fry it on both sides in a frying pan until nice and golden brown. Remove from the pan and cover your French Toast with a layer of banana slices. Cover generously with chocolate slices and finish off with yet another layer of banana and a slice of French Toast. Warm in a preheated oven (100C) for a minute and serve immediately.
Chocolate cake in a jiffy
Chocolate cake in a jiffy
8 servings
20 minutes + 15 minutes for baking
Ingredients
butter for greasing
200 g butter
250 g dark chocolate
200 g sugar
6 eggs
Preparation
Pre-heat the oven to 200C. Melt the chocolate together with the butter and the sugar until you have a creamy mixture. Beat six eggs thoroughly into the mixture. Grease a baking tin, pour the mixture in and bake this cake for 15 minutes in the pre-heated oven. Leave to cool and turn the cake out of the tin upside down for serving. Decorate with raspberries and strawberries or peeled segments of orange mixed with a bit of sugar. You can also sprinkle the top of the cake with some icing sugar and chocolate vermicelli.
8 servings
20 minutes + 15 minutes for baking
Ingredients
butter for greasing
200 g butter
250 g dark chocolate
200 g sugar
6 eggs
Preparation
Pre-heat the oven to 200C. Melt the chocolate together with the butter and the sugar until you have a creamy mixture. Beat six eggs thoroughly into the mixture. Grease a baking tin, pour the mixture in and bake this cake for 15 minutes in the pre-heated oven. Leave to cool and turn the cake out of the tin upside down for serving. Decorate with raspberries and strawberries or peeled segments of orange mixed with a bit of sugar. You can also sprinkle the top of the cake with some icing sugar and chocolate vermicelli.
Chocolate Delight (cake made without flour)
Chocolate Delight (cake made without flour)
6 servings
25 minutes + 50 minutes baking time
Ingredients
butter for greasing
100 g brown sugar
150 g unsalted butter (at room temperature)
3 egg yolks
3 egg whites
150 g dark chocolate
170 g ground almonds
2.5 tablespoons of sugar
chocolate decorations
red berry jelly
Preparation
Grease a 23-cm diameter baking tin (with an opening ring) with the butter and cover the bottom with greaseproof baking paper. Pre-heat the oven to 150°C.
In the meantime, mix the brown sugar together with the butter in a large bowl. Beat the egg yolks into the mixture one at a time. Break the chocolate into pieces and mix into the egg mixture together with the ground almonds. Continue mixing until you have a smooth mixture. Then beat the egg whites together with 2.5 tablespoons of sugar. Carefully fold the egg whites into the chocolate mixture in four separate parts and mix in gently. Take care not to mix it brusquely so that you ensure the mixture retains its volume. Pour the mix into the baking tin and bake the cake for 50 minutes until it becomes slightly rounded in the middle. Leave it to cool down completely before you remove the baking tin. Then spread a thin layer of red berry jelly on the top of the cake and finish off with a few chocolate decorations or some icing sugar.
Tip
You can also serve this with a light whipped cream. For this whip up 300 grams of whipping cream until stiff together with two tablespoons of icing sugar and a few drops of vanilla essence.
6 servings
25 minutes + 50 minutes baking time
Ingredients
butter for greasing
100 g brown sugar
150 g unsalted butter (at room temperature)
3 egg yolks
3 egg whites
150 g dark chocolate
170 g ground almonds
2.5 tablespoons of sugar
chocolate decorations
red berry jelly
Preparation
Grease a 23-cm diameter baking tin (with an opening ring) with the butter and cover the bottom with greaseproof baking paper. Pre-heat the oven to 150°C.
In the meantime, mix the brown sugar together with the butter in a large bowl. Beat the egg yolks into the mixture one at a time. Break the chocolate into pieces and mix into the egg mixture together with the ground almonds. Continue mixing until you have a smooth mixture. Then beat the egg whites together with 2.5 tablespoons of sugar. Carefully fold the egg whites into the chocolate mixture in four separate parts and mix in gently. Take care not to mix it brusquely so that you ensure the mixture retains its volume. Pour the mix into the baking tin and bake the cake for 50 minutes until it becomes slightly rounded in the middle. Leave it to cool down completely before you remove the baking tin. Then spread a thin layer of red berry jelly on the top of the cake and finish off with a few chocolate decorations or some icing sugar.
Tip
You can also serve this with a light whipped cream. For this whip up 300 grams of whipping cream until stiff together with two tablespoons of icing sugar and a few drops of vanilla essence.
Еще рецепты
Еще рецепты:
Рецепты для "Кухни"
Два рецепта для раздела "Кухня"
Правила клуба. Обсуждение
Правила надо разработать. Пока есть такие предложения:
Исходная информация:
- есть тексты, преимущественно на английском языке
- в текстах есть много специфической информации, в т.ч. терминов
- нужен качественный перевод на русский язык
Предложение:
- администраторы выкладывают в блог фрагменты оригинального текста для перевода,желательно со ссылкой на источник с указанием номера атрибутов (номер стариницы в оригинале, гиперссылка на первоисточник и т.п.)
- участники сами выбирают (по принципу "кто первый") и в коментариях закрепляют текст на собой
- после чего там-же, в коментариях, выкладывается перевод (возможно частями), идет уточнение и обсуждение.
- конечная версия перевденного фрагмента выкладывается в последнем коментарии с пометкой "окончательная версия"
Исходная информация:
- есть тексты, преимущественно на английском языке
- в текстах есть много специфической информации, в т.ч. терминов
- нужен качественный перевод на русский язык
Предложение:
- администраторы выкладывают в блог фрагменты оригинального текста для перевода,желательно со ссылкой на источник с указанием номера атрибутов (номер стариницы в оригинале, гиперссылка на первоисточник и т.п.)
- участники сами выбирают (по принципу "кто первый") и в коментариях закрепляют текст на собой
- после чего там-же, в коментариях, выкладывается перевод (возможно частями), идет уточнение и обсуждение.
- конечная версия перевденного фрагмента выкладывается в последнем коментарии с пометкой "окончательная версия"