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6 chocolate desserts that are so good that they should be prohibited by law
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Few of us does not like chocolate, and after news that it makes more intelligent and even an important part of the diet - our regiment arrived exactly
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«Dotterel" chocolate chip cookies
Ingredients:
3 egg whites 65 g of cocoa powder 1/2 hours. l. ground cinnamon 1/4 hours. l. salt 1 hour. l. vanilla extract 100 g chocolate drops 360 g of powdered sugar Method:
Mix the dry ingredients: powdered sugar, cocoa, salt and cinnamon. Add the egg whites and vanilla extract, mix whisk until smooth. Do not stir, just mix! Add the chocolate drops. On parchment lay a teaspoon of dough at a distance of 2-3 cm from each other. Bake 15 minutes at 180 ° C. is ready to give the liver to cool in the pan for 10 minutes, only then we shift it on the grill. Hot it very fragile.
Chocolate cheesecake
Ingredients:
250 g cookies 150 g butter 2 tiles of dark chocolate 3 eggs 1 tbsp. sugar, icing sugar but it is best 750 g soft cheese «Philadelphia» 2 tbsp. l. cocoa powder 500 g sour cream Method:
Cooking cake
.
To this crush cookies in a blender. It is best suited for chocolate cheesecake - chocolate chip cookies. If not, you can add the crushed liver melted chocolate. Also, add the butter. For a taste of advise to add a little bit of ground cinnamon, but no more than ½ teaspoon. Now grease the bottom of a round shape with butter and lay on him cookies, lightly pressing down. Cover the top with cling film and place in refrigerator for 30 minutes. < Cooking cheesecake.
In a water bath to melt the dark chocolate. Separately, beat the eggs with the sugar in the magnificent mass. The egg mass gradually add the chocolate, continuing to whisk, then the cream cheese, sour cream and vanilla. Good mix until smooth. This mixture is then poured onto the cake, well-leveled surface and place in a preheated 160 ° C oven for 1 hour. Then, disable the oven door open slightly, and so leave the cheesecake to the "ripening" for 2 hours until it is completely cooled. Then carefully remove the cheesecake from the oven and place on 5-7 hours in the refrigerator. Ready cheesecake can be decorated either whipped cream or chocolate icing. < Chocolate glaze.
To this should be brought to boiling cream. Then add broken into pieces and chocolate, stirring to dissolve it in cream until smooth. Carefully lay on top of the cheesecake and smooth spatula. If you want something unusual on the glaze of dark chocolate on top, pour the melted white chocolate and stretching his stick from outside to inside and vice versa, take a cobweb.
Delicate chocolate mousse
Ингредиенты:
100 g of dark chocolate (70% cocoa) 200 ml walnut milk (hazelnut) 300 g tofu 50 g of crushed hazelnuts method:
Break chocolate into squares, put them in a pan, add peanut milk and chopped into small pieces of tofu. On low heat, stirring constantly, melt the chocolate, ensuring maximum mixing of all ingredients. Once the chocolate is completely melted, the resulting mass shift in a bowl and beat with a mixer until smooth creamy consistency. Pour the chocolate mousse for molds, sprinkle with hazelnuts and refrigerate for about an hour.
Chocolate-almond brownies
Ingredients:
100 g butter 45 g 60 g of dark chocolate cocoa powder 1 tbsp. sugar 1/4 hours. l. sea salt 1 hour. l. vanilla extract 1 egg 80 g of flour 200 g of chocolate, chopped into pieces almonds for decoration < / method:
Preheat oven to 180 ° C. Prepare a square shape, lay a parchment paper. In a large saucepan melt the butter with the dark chocolate until smooth. Remove from heat. Add cocoa powder, sugar, and sea salt. Add vanilla extract and egg, then add the flour. Put dough ready to bake and form 25-30 minutes or until until a toothpick inserted in the center comes out clean. Give cool completely. Melt 200 grams of chocolate on a steam bath. Stir the chocolate until it is melted completely. Remove from heat and pour over brownies evenly. Almonds cut into thin flakes and spread out on top. Chill in the refrigerator until the top layer of the chocolate hardens.
Lava cake in a cup
Ingredients: strong >
1/2 Art. unsalted butter 15 grams of unsweetened chocolate 1/2 Art. + 2 h. L. semisweet chocolate drops 1 egg 1/3 Art. sugar 1/8 hours. l. salt 1/2 hours. l. vanilla extract 1/4 Art. flour vanilla ice cream to feed Method:
Preheat oven to 160 ° C. Prepare two small tins of cupcakes. In heatproof bowl, mix butter, chocolate and 1/2 Art. chocolate drops. We put the bowl in a pan with a little boiling water (bowl should not touch the water) and stir, melt the ingredients until smooth. Remove the bowl from the pan and allowed to cool. In another bowl, beat eggs and sugar until white foam. Pour melted chocolate and add the salt, vanilla and flour. Pour evenly resulting mixture into molds. In the middle of a Stir in 1 ch. L. chocolate drops and gently push them inside. Bake for 15-20 minutes until the tip is dry and does not become crispy. Let cool for 15 minutes to serve ice cream scoop.
cake with chocolate cream
Ingredients for cakes:
200 g unsalted butter 2 tbsp. wheat flour 1/5 Art. sugar 1/2 Art. brown sugar 3/4 Art. cocoa powder 1 hour. l. baking soda 1 hour. l. salt 2 large eggs 1/2 Art. sour cream 1 hour. l. vanilla extract butter for greasing the form almonds for decoration For the cream:
670 g of dark chocolate 300 g unsalted butter method:
Turn on the oven to preheat to 180 degrees. Two forms, a diameter of about 22 cm and brush with butter Cover the parchment. In a large bowl combine the flour, sugar, cocoa powder, baking soda and salt. In a small saucepan, combine butter and 1 cup water, bring to a boil. Pour this mixture into the flour and mix with a mixer at slow speed. Then enter into this mass of eggs (one at a time), sour cream and vanilla extract. Pour batter into prepared pan and place in preheated oven, bake for about 35-45 minutes to clean a wooden stick. Ready-made cakes, remove from oven and let cool in the right form at room temperature for 20 minutes. Meanwhile, prepare the cream. To do this, melt the chocolate in the microwave or by steaming, stirring occasionally. Then, add the chocolate and butter are well beat with a mixer or blender. One cake place on a serving plate, brush with 3/4 cup of the cream, cover with another Korzh and lubricate the entire cake remaining cream. On top decorate with thin layer of almond flakes and put the finished cake in the refrigerator for 6-8 hours.
Photos on the preview: ffolas / shutterstock
via www.edimdoma.ru/retsepty/78632-shokoladnoe-pechenie-bez-muki
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