Creamy Concoction

1 + 1 / 4 cup dark chocolate, grated
1 + 1 / 4 cup white chocolate, grated
4 drops orange extract, almond, coconut, lemon ... It's your choice
Food coloring if you want color!

Grease and line a loaf pan 28 x 18 cm baking paper, allowing it pass.
Melt white chocolate in a bain-marie.
Put aside and cool.
Melt the chocolate in a bain-marie.
Add 2 drops of extract in each preparation, or only one, as you want.
Mix well.
Pour the white chocolate in pan alternating with dark chocolate.
Move the pan slightly to spread the chocolate.
For a marbled effect, walk a skewer or a fork zigzag in the mold.
Harden.
Using the parchment paper, remove the chocolate from the mold.
Gently remove the paper.
Cut into squares with a sharp knife.

These chocolates will keep up to one month in a tightly closed in a cool dry place or refrigerator if it's hot.

Ingredients for 8 people.

5 eggs
350g flour
350g butter
350g sugar
Zest of 1 lemon
150g bitter cocoa
20g baking powder
A pinch of salt
butter for pan

Work the egg yolks with sugar for white. Then add gradually the butter and flour with added yeast. Beat the egg whites firm with a pinch of salt and fold into the batter.

Flavor one part with the zest of a lemon and the other with bitter cocoa.
Butter a loaf pan and pour the two parts juxtaposed layers and irregular.
When the mold is full, cover with a sheet of aluminum foil and bake for 1 hour at gas mark 6.

Turn out cold and drizzle of chocolate sauce.

Preparation: 45 min.
Cooking time: 20 + 5 min.
Standby: 12 pm

For 6-8 people:

Biscuit:

100g flour
100g sugar
3 eggs
50 g butter, salt.

Topping:

200g dark chocolate,
200 g chocolate gianduja or praline
200g white chocolate,
30 cl whipping cream,
6 sheets of gelatin.

Syrup:

50 g sugar,
3 c. to s. orange liqueur.

Sauce:

125g dark chocolate
25 cl whipping cream,
2 v. to s. orange liqueur.

Preheat the oven to Gas Mark 5 (150 ° C).
Prepare the cake: break the eggs into a bowl, add sugar and salt.
Beat with electric mixer 10 minutes.
Pour the melted butter with 2 tablespoons to s. water and cooled, then whisk 1 minute.
Add flour, lifting the mass with a spatula. Grease a 20 x 30 cm.
Pour the batter, smooth the surface, bake hot and cook for 20 minutes.
Invert the cake onto a cloth, let cool and cut into three rectangles.
Prepare the filling: put the leaves of gelatin in cold water to soften.
Break the chocolate into pieces, put them in three different pots.
Add 10 cl of cream in each pan and melt over low heat.
When the chocolate has melted, remove pan from heat.
Smooth the chocolate, turning to the wooden spoon.
Add to each pot 2 sheets of gelatin, mix well and cool with no harden.

Prepare the syrup: Pour sugar into a bowl with 20 ounces of water and orange liqueur.
Pour the white chocolate in a bowl of 10 x 25 cm.
Place over a rectangle of biscuit, moisten with 1 / 3 of the syrup.
Drizzle chocolate gianduja, ask another rectangle of biscuit and wet.
Pour the chocolate, place the last rectangle of biscuit, then soak the rest of syrup.
Slide the pan and allow to cool at least 12 h.

Just before serving, prepare the sauce: pour the cream into a saucepan, bring to a boil, add the chopped chocolate and orange liqueur.
Melt over low heat. Smooth the sauce off the heat and pour into a gravy boat.
Turn out the terrine in the last minute and serve cut into slices and served with a sauce warm.

Serves 8

Ingredients

350g dark chocolate
Praline paste 190g
30g praline grains
30cl cream
4 eggs
20 cookies with a spoon
40CL water
Half glass of rum

Achievement

Line a charlotte mold with parchment paper.
With 180g of dark chocolate and 4 eggs, prepare chocolate mousse. Pour the mousse into the charlotte mold.

In a double boiler, melt 70g of dark chocolate with praline paste 40g. Add 10 cl of cream, mixing well. Spread the sauce over the chocolate mousse.
In a bowl, combine water and rum. Cut biscuits in half the thickness. One by one, dip them quickly in the rum syrup then cover the surface of the chocolate praline sauce.

In a double boiler, melt 150g praline paste. Add 10 cl of cream, mixing well, then add the praline grains. Spread the sauce over the layer of biscuits.
Cover with a layer of ladyfingers as before.
Cover with parchment paper, place a weight and place in refrigerator. Allow at least 4 hours.

Turn out onto serving platter. In a double boiler, melt 100g of dark chocolate. Add 10 cl of cream and mix well. Prepared at the last moment, this sauce can be served hot to accompany the cake. Prepared in advance, it can be used to coat the cake. It is then allowed to harden for 1 or 2 hours.
Serve alone or with a praline sauce.

Chocolate mousse

Melt the chocolate in a bain-marie. When cooled, add one by one the yolks, stirring vigorously. Whisk the egg whites with a pinch of salt until stiff. Gently stir in the snow to the chocolate mixture.

Praline Sauce

Praline paste 200g
40CL cream
60g praline grains

Melt the praline paste. When melted, mix with a spatula to form a smooth paste. Stir in the cream while stirring to obtain a homogeneous sauce. Add beans praline. Cool completely, stirring tamps in time to avoid the formation of a skin.