Creamy Concoction

Ingredients:

400 g dark chocolate
150 g unsalted butter
100 g caster sugar
175 g ground almonds
8 eggs
1 pinch salt
30 cl crème fraîche
parchment paper

Break the chocolate into pieces, melt in a bain marie and let cool 10 minutes.
Separate the whites and yolks.
Mix butter with sugar until fluffy, add egg yolks.
Beat the egg whites until stiff with salt.
Gently fold the chocolate mixture.
Grease the parchment paper on a square pan.
Pour into pan.
Bake at 180 deg C for 40 minutes, lightly covered with foil end if necessary to prevent it from burning.
Cool in pan a quarter of an hour and then put it on a wire rack to finish cooling.

For a heart for 8 people
4 eggs
170 gr sugar
140 gr flour
15 g starch
15 g cocoa powder
50 g raisins
3 / 4 of a glass of rum
400 g cream
150 gr icing sugar
1 packet of vanilla sugar
140 gr 60 gr dark chocolate

syrup:
200 grams of water
100 gr sugar

Preparation: 1 hour
Cooking time: 45 minutes

Wash the raisins, then boil water and sugar.
The syrup thus prepared add rum and raisins.

Butter a mold shaped heart.

Assemble the cake in water bath:
working with the 4 whole eggs 170 g sugar. Beat for 10 minutes. Continue to fry for another 10 minutes off the heat. Then gently stir in the following mixture: flour, cornstarch, cocoa, raising the dough.

Fill the mold 3 / 4. Bake in slow oven (190 °, th 4 / 5) 45 minutes.

Melt 140g chocolate in a bain-marie, as you keep warm, not hot

Beat the cream, fold in the icing sugar and vanilla sugar.

Cut the cake from the oven into 3 equal parts in the thickness direction.

Drain the raisins and the 3-disc wet sponge with a brush soaked in rum syrup.

Add melted chocolate a big dollop of whipped cream.
Whisk briskly. Add another 150 g of whipped cream and mix to a thick cream.

Garnish the top layer of cake with the whipped cream to chocolate.
Sprinkle half the raisins soaked.

Top with second layer of sponge cake, whipped cream garnish with chocolate (about 200g), add the remaining grapes.
Place the third layer of sponge cake and drizzle over the cake and sides with remaining whipped cream to chocolate.
Garnish with chocolate shavings.

Ingredients for a cake for 6 people

Preparation: fast

Cooking time: 5 minutes in microwave oven

50 g flour
100 g sugar
180 g of dark chocolate pastry
80 g butter
3 eggs
2 tablespoons water

In a bowl, combine butter and chocolate into small pieces, add 3 tablespoons of water. Place in microwave at 800 W power for 1 minute.

Add the eggs one by one, then the sugar and flour.

Mix well to avoid lumps. You get a very smooth paste.

Pour into a buttered dish or round cake baking in microwave.

Cook 5 minutes 30 to 800 W.

Remove the cake and let cool a few minutes. It is a cake perfect for last minute snacks. It is light and fluffy

Ingredients for a cake for 8 people

Preparation time: 5 minutes

Cooking time: 25 minutes

6 fresh eggs
225 gr caster sugar
225 gr flour
225 gr butter
1 packet yeast
4 tablespoons cocoa powder

Beat eggs and sugar in a bowl until the mixture creamy.
Melt the butter gently in the microwave. Attention should not be cooked. Pour melted butter into the mixture.
Add the flour and cocoa.
Mix gently.

Butter the sides of pan.
Put the dough in pan and put in oven at 200 ° C for 25 minutes.
Make cake baking spice to the tip of a knife.
It is cooked when the blade comes out clean.
Cool the cake before dusting of cocoa as a garnish.

* Duration: 1 h 10
* Difficulty: Easy


Ingredients for Chocolate Hazelnut Cookie:

* 6 egg yolks
* 150 g sugar (100 + 50)
* 60 g flour
* 25 g cocoa powder
* 50g chopped roasted hazelnuts
* 3 egg whites

Phases technical Biscuit Chocolate Hazelnut:

* Whisk the egg yolks with 100 grams of sugar.
* Add flour sifted with cocoa and hazelnuts.
* Fold the egg whites until stiff and tight, with the remaining sugar.
* Place on parchment paper.
* Bake at 170 ° C for 50 minutes.