Creamy Concoction

INGREDIENTS

2 pkgs (250 g) Canadian Cream Cheese Soft
1 / 2 cup (125 ml) granulated sugar
2 / 3 cup (150 ml) cream 35%
1 / 2 cup (125 ml) sour cream
3 eggs, beaten
1 tsp tablespoons (15 ml) flour
1 1 / 2 cup (375 ml) nuggets of toffee

Chocolate tart:

2 cups (500 ml) of biscuits crumbled chocolate chip
1 / 2 cup (125 ml) melted butter
3 c. tablespoons (45 ml) granulated sugar

Caramel Sauce:

3 c. tablespoons (45 ml) butter
1 / 2 cup (125 ml) granulated sugar
Quarter cup (50 ml) water


PREPARATION

Preheat oven to 325 degrees F (160 ° C).
In electric mixer, combine all ingredients except butterscotch chips until the mixture is smooth and uniform.
Pour half the mixture into the cake pan containing the chocolate tart.
Spread evenly butterscotch chips over dough and cover with remaining batter.
Bake for 45-50 minutes in oven or until a toothpick inserted into the dough comes out clean.
Remove from oven and wait 15 minutes before removing from pan.
Garnish each serving individual cake or caramel sauce and serve immediately.

Chocolate tart:

In a bowl, mix all ingredients with a fork.
With this mixture, lining the bottom and sides of a round pan with removable sides buttered.
Book.

Caramel Sauce:

In a small saucepan, melt the butter and sugar for 2 minutes, stirring regularly. Add water and bring to a boil, stirring.
Reduce heat and simmer until creamy and golden syrup.
Remove from heat and set aside.

Ingredients for 6 persons:

For the meringue:
4 egg whites
100g icing sugar
50g bitter cocoa
150g semolina

For the filling:
500g chocolate mousse
butter and flour for the plate

Sift cocoa and icing sugar together.
Whisk egg whites until stiff and add 20 grams of sugar.
When whites are mounted, add sugar, beating at low speed, then the icing sugar and cocoa.

Grease and flour the plate you preheat the oven 4 th.
Pour the mixture into a pocket, and using a socket to form three rings of the desired size for your concord with the rest roll into sticks that become fairy fingers while cooking.

Bake for 1 hour and monitored for not leaving Brown for the meringue, cover with foil if necessary. The fingers of fairies are ready in advance money.
Remove from oven and let cool. Prepare chocolate mousse while cooking the meringue.
Ask a background of meringue, spread a layer of foam and a second bottom, a layer of foam, a third bottom and cover with moss.

Ingredients for the biscuit:

-6 Whites, eggs.
-250 Grams of powder, almonds.
-150 Grams of sugar.
-1 Tablespoon of flour.
-Salt.


Ingredients for Foam:

-200 Grams of dark chocolate.
-75 Grams of butter.
-3 Eggs.
-20 Grams of sugar.

Ingredients for the frosting:

-150 Grams of dark chocolate.
-4 Tablespoons, water.
-50 Grams of sugar.
-30 Grams of butter.

Preparation:

1 - Cookies:

Beat the egg whites until stiff, adding a pinch of salt. Gradually add sugar, continuing to beat until shiny and smooth dough. Add flour and baking powder, almonds. Mix gently from bottom to top with a spatula. Pour into a loaf pan covered with buttered parchment paper. Preheat oven to 150 degrees C (Th.4). Bake for 40 minutes preparation at this temperature. Cool the cake on a rack then cut into two in the direction of the thick to get two pieces identical.

2 - Foam:

While the cake cools, break the chocolate into small pieces and melt (without water) in a saucepan in a bain-marie. Off the heat gradually add the butter cut into small pieces before. Pour the mixture thus obtained yolks, eggs, stirring briskly. Beat whites with salt and sugar farms. Gently fold into the mixture. Pour on, one half of the biscuit. Cover with the second half and chill.

3 - The Icing:
In a double boiler or microwave, melt the chocolate, broken into small pieces with the 4 tbsp d water. Add butter in pieces and then, gradually, the sugar. Pour over cake spooning entirely. Refrigerate until, at the time of serving.

Ingredients for 8:

A sponge, 26 cm in diameter

Cream:

2 cups milk
2 egg yolks
50g caster sugar
250g butter, softened
100g brown sugar
100g white chocolate coconut
1 tablespoon cocoa
3 pinches vanilla

for the syrup:

100g sugar
1 liqueur glass of rum

for the set:

100g of dark chocolate pastry
80g shelled hazelnuts

To prepare the cream:

Heat the milk and vanilla in saucepan. Place 2 yolks and 50g sugar in a bowl, whisk, mix with the boiling milk, stirring constantly. Pour the mixture into the saucepan and cook over very low heat for 10 minutes, stirring constantly with a spatula and without boiling.
Cool and place in a blender and add the butter. Blend until the mixture is light and fluffy.
Add cocoa, white chocolate coconut grated, then brown sugar, whisking.

To prepare syrup:

Put the sugar and two glasses of water in a saucepan and heat, turning until the sugar is melted. Once boiling, remove from heat, pour in the rum and let cool.
Cut the cake into 3 in the direction of thickness, soak a first layer of syrup, spread with cream, cover with a second thickness, soaking syrup and top with cream, put the last thick and place in freezer 10 minutes .
Spread so thin layer of cream on top and around the cake, smoothing with a spatula.
With a knife, cut the chocolate chips and sprinkle the cake, decorate with the remaining cream in a small pile of three hazelnuts and topped with a walnut.