Еще рецепты

Еще рецепты:

Chocolate cake
Recipe by Jean-Pierre Wybauw, Technical Advisor at Barry Callebaut Belgium, from his book “Chocolate without borders”
For 2 cakes

Ingredients

100 g of butter
150 g of sugar
3 eggs
125 g of dark chocolate
1/2 packet of baking powder

Preparation

Grease the cake tins and cover with a fine layer of sieved flour or use non-stick tins. Preheat the oven to 190°C. Mix together the butter, sugar and egg yolks until the mixture becomes creamy. Add the sifted flour and baking powder to the butter and blend together. Next, melt the chocolate and add it to the mixture. Beat the egg whites until stiff and then fold carefully into the mixture to form a paste. Fold, do not stir, to keep the mixture aerated. Using a long piping bag, place the mixture into the cake tins. Bake in the oven for about 45-50 minutes. After baking, put the cakes on a rack and let them cool before removing from the pans.

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Soft Creamy Chocolate and Walnut Pastry

6 servings
40 minutes + 1 night to set

Crunchy nut pastry base
Ingredients
40 g dark chocolate
65 g chopped walnuts
25 g brown sugar
5 g butter

Preparation
Break the chocolate into pieces and mix in the blender together with the walnuts, the brown sugar and the butter until you have a thick and relatively homogenous mixture.

Soft creamy filling
Ingredients
200 g white chocolate
3 egg yolks
100 g sugar
150 g milk
150 g cream
1 vanilla pod
30 g Amaretto

Preparation
Mix the milk with the cream. Split open the vanilla pod, scrape the pulp out and add this, together with the vanilla pod itself to the milk-cream mixture. Bring it quickly to the boil stirring all the time. Leave the milk-cream mixture to stand for a further ten minutes and then remove the vanilla pod. In the meantime, beat the egg yolks and the sugar until you have an almost white mixture. Fold this carefully into the milk-cream mixture and heat it up in a bain-marie stirring gently until this crème is nicely thickened. Then break the white chocolate into pieces and melt this in the crème. Flavor with Amaretto. Mix a little bit longer and it’s ready!

Finishing
Spread the nut mixture over the base of a baking tin and carefully pour in the white chocolate filling. Leave the pastry in the freezer for at least one whole night.
Remove the pastry from the tin one hour before you intend to serve it and leave it to thaw in the fridge. Decorate with a swirl of whipped cream, a few festive chocolate decorations and if you like, some threads of caramel.

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Ebony & ivory cake

For 2 cakes
40 minutes + 35 minutes for baking

Ebony cake mix

Ingredients
150 g dark chocolate
75 g butter
3 egg yolks
3 egg whites
75 g sugar
120 g flour
1 sachet of baking powder

Preparation
Melt the dark chocolate in a bain-marie and stir in the butter until you have a smooth cream. Remove the dish from the bain-marie and beat the egg yolks into the chocolate mixture one at a time. Fold the sieved flour, the sugar and the baking powder into the mixture. Finally beat the egg whites until stiff and fold them carefully into the cake mix.

Ivory cake mix

Ingredients
150 g white chocolate
75 g butter
3 egg yolks
3 egg whites
75 g sugar
120 g flour
1 sachet of baking powder

Preparation
Follow the same preparations as for the ebony cake mix using the white chocolate instead.

Finishing

Pre-heat the oven to 175°C. Butter two baking tins and pour in alternating layers of ivory and dark cake mix without stirring. Bake these cakes for 35 minutes.