New recipes

Chocolate to death

Chocolate to death

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Genoise countertop

Preheat the oven to 180 degrees.

Grease with butter a round shape of 25 x 8 cm extensible (it has a spring with which you can shrink), put parchment paper on the bottom and grease again. Combine beaten eggs with sugar and heat them a little in the steam bath. Take off the steam and beat for 10 minutes at high speed, or until it hardens. Gently mix the flour and cocoa, sifted beforehand. Slowly mix the butter.

Pour into the mold and bake approx. 35- 40 min at 180 degrees. Leave to cool and remove the top from the mold. Cut horizontally in half.

The meringue top

Preheat the oven to 120 degrees.

Grease well with a round extensible shape of 25 x 8 cm (the same as on the Genoise countertop), and line it with flour.

Combine the egg whites with the sugar and put in the steam bath to heat a little, stirring constantly. Take off the steam and beat well with an electric mixer, about 15 minutes at medium speed, until it hardens.

With a garnish bag, place the meringue in a spiral shape, starting from the center, until it occupies the entire base of the shape.

Bake for 2 hours at 120 degrees. Leave to cool in the form.

Chocolate mousse

Cut the chocolate into small pieces and melt it in the steam bath. Take it off the steam, put it in a large bowl and let it cool a bit until you can put your finger in it and not burn yourself. Add the yolks one by one and mix after each one.

Beat the egg whites very well. Slowly mix in the chocolate 1/4 of the egg whites. Mix the rest of the egg whites carefully, so as not to leave them, as you did on the Genoise countertop. Leave to cool in the fridge.


Cut the chocolate into small pieces and place it in a bowl. Heat the cream until it boils. Let it cool for a minute, put it over the chocolate and stir until all the chocolate melts.

Assembling the cake

Over the meringue countertop, in the form, put half of the Ganache and level. Put one of the Genoise countertops and grease it with your favorite alcohol with a brush. Cover with half the mousse.

Put the other top, grease it with alcohol and put the rest of the mousse. Leave to cool for at least 6 hours.

Before serving, take the cake out of the mold (I left the base, because I can't take it out, but it can't be seen) and grease the walls of the cake with the rest of the ganache (you can put it on top if you have any left).

Garnish the cake walls with toasted and crushed almonds. I also made some daisies on the cake from almond flakes.

RECIPES Chocolate ice cream

Chocolate ice cream is a favorite summer dessert. Here's how to make it at home:


150g sugar
235ml milk
2g salt
10g unsweetened cocoa powder
3 lightly beaten yolks
55g semi-sweet chocolate, cut into small pieces
475ml sour cream
5ml vanilla extract

Method of preparation:

Put the milk, sugar, salt and cocoa powder in a saucepan over medium heat, stirring constantly. As soon as it boils, turn on the heat.

In a separate bowl, beat the yolks a little and gradually add 1/2 cup of hot liquid, then pour it back into the pan on the fire (on low heat), stirring constantly until it thickens.

After the composition has thickened, remove from the heat and add the chocolate pieces, stirring until smooth, then leave to cool until it reaches room temperature.

When you notice that it has cooled completely, you can incorporate the cream and vanilla, then place the ice cream composition in the freezer for about 4-5 hours, stirring every 40 minutes to break the ice crystals.

For the countertop:
4 eggs
110 g brown sugar
110 g dark chocolate - melted in a bain-marie
1 tablespoon instant cappuccino - dissolved in 2 tablespoons hot water
For the filling:
250 g of mascarpone
140 g white chocolate
75 g of powdered sugar
1 esenta de rom

Preheat the oven to 180 & degC and line an oven tray with baking paper. Beat the yolks with the sugar until they become creamy, add the cappuccino dissolved in water and the melted chocolate in a bain-marie, stirring gently. Whisk the egg whites. Incorporate them in the chocolate composition, until smooth, stirring gently, from bottom to top. Pour the dough into the pan and bake at 180 & degC for 15-20 minutes. Take it out on a damp towel, and cover it with it, leaving it covered until it cools. While the dough cools, prepare the cream. Mix mascarpone with melted chocolate in a bain-marie, with powdered sugar and rum essence. Spread the cream on the dough, lightly roll the roll, wrap it in plastic or aluminum foil and leave it to cool overnight. Good appetite!

The taste of chocolate infused with pepper is unique, because the unmistakable sweetness is accompanied by a pleasant and tasty warmth and spiciness. Therefore, this refined dessert is perfect to end an elegant dinner, no matter how pretentious the atmosphere.

Preparation time: 35 minutes
Servings: 60 truffles


For the cream (ganas):

- 240 ml liquid whipped cream
- 3 tablespoons corn syrup
- 2 tablespoons black pepper, ground very lightly
- 30 g of dark chocolate (61% cocoa) tempered *, unhardened
- 30 g unsalted butter at room temperature
- half a teaspoon of sea salt
- 1/4 teaspoon black pepper, finely ground
- 1 teaspoon of vodka.

For the glaze:

- 1 teaspoon non-flavored oil (rapeseed, for example)
- 85 g dark chocolate (61% cocoa), melted
- 680 g of dark, hardened dark chocolate
- finely ground black pepper.

* Tempering the chocolate

Step 1: divide the chocolate into two bowls. Three quarters of the initial amount of chocolate is placed in a metal bowl, and the rest in a bowl.

Step 2: the metal pot is heated in a bain-marie. Using a thermometer for sweets, measure the temperature of the chocolate, and when it reaches 40-45 degrees Celsius, remove from the heat. It is very important not to come in contact with even a drop of water.

Step 3: gradually add the remaining chocolate and mix until completely incorporated.

Step 4: always check the temperature of the chocolate in the metal bowl. If it reaches 30 degrees, stop adding the remaining chocolate and heat the pot to 31-32 degrees with a hair dryer, for example.

How to prepare chocolate truffles with pepper:

1. To make chocolate cream or ganas, put liquid cream, corn syrup and ground pepper in a pan and bring to a boil over medium heat. Turn off the flame, cover the pan with aluminum foil and make a few holes in it to allow the steam to escape. Leave it for an hour, so that the tastes intertwine.

2. Cover a baking paper, size 20x30, with a plastic foil for food packaging, leaving a strip of 15 cm outside the two sides of 20.

3. Put a strip of gauze on a sieve and strain the chocolate cream left to cool. If its temperature drops below 40 degrees, it must be reheated in a pan over low heat.

4. Pour the warm cream into the bowl with the tempered chocolate. Using a silicone spatula, mix the two ingredients vigorously, concentrating on the center of the mixture, until you get a fine cream (lasts about 2 minutes). Add the butter, salt, finely ground pepper and mix them quickly in the cream, finally adding vodka, if you use it.

5. Pour the ganas on the baking paper covered with plastic wrap, level the cream and cover it with the foil left out of the paper. Leave everything to cool until the next day.

6. The next day, prepare the icing. Mix the oil with the melted chocolate, then remove the foil from the ganas and, with the help of a kitchen brush, grease its surface with chocolate cream, then let it "rest" for about a minute.

7. Cover a baking sheet with parchment paper. When the icing on the truffle has hardened, turn the beet upside down on that paper. With the help of a very sharp knife and a ruler to guide you, peel off the plastic wrap. Cut the ganas lengthwise, into 3 cm wide slices, then cut them wide, forming squares of truffles. Separate them and set them aside until you are ready to finish them.

8. Dip each truffle in tempered chocolate, using a fork. Sprinkle with a little pepper before the chocolate cools and hardens. The truffles are served cold and last up to 3 weeks.

This truffle recipe chocolate with pepper has a medium level of difficulty, but the results are commensurate with the effort! With these little cocoa delights, you can satisfy even the most demanding tastes in sweets.

For a complete breakfast - 10 recipes for making coffee

Are you addicted to coffee, but are you tired of the same monotonous taste every morning? Or do you just not know how to impress your friends when they come to visit? Here are 10 coffee making recipes that we guarantee you will never get tired of.

1. Mexican coffee

Mixing the ingredients before making the coffee can give it a much more intense aroma. Serve a cup of coffee with generous chunks of chocolate and brown sugar.


& # 8211 125 ml of coffee
& # 8211 80 ml chocolate syrup
& # 8211 1 cinnamon stick
& # 8211 250 ml of milk
& # 8211 60 ml brown sugar
& # 8211 ¼ teaspoon of nutmeg
& # 8211 1 teaspoon vanilla


Combine the coffee, cinnamon and nutmeg before putting them on the fire. In another bowl, melt the brown sugar, chocolate syrup and milk. Then pour the sugar mixture into the hot coffee and add the vanilla.

2. Pot Coffee

A sweet coffee drink, made with chocolate and cloves.


& # 8211 8 cups of water
& # 8211 125 ml of coffee
& # 8211 125 ml brown sugar
& # 8211 2 cinnamon sticks
& # 8211 3 whole cloves
& # 8211 1 square of semi-sweet chocolate.

Boil water in a saucepan, then add cinnamon, cloves, sugar and chocolate. When the mixture starts to boil, stir until it becomes a foam. Turn the heat to low and add the coffee. Let it boil for 5 minutes, then serve.

3. Holidays with milk

A perfect aromatic coffee for the holiday. But not only. You can make this type of coffee with milk a drink for any time of the year. Cinnamon, vanilla and nutmeg go so well together!


& # 8211 a cup of hot coffee
& # 8211 200 ml of milk
& # 8211 30 ml of syrup or vanilla extract
& # 8211 a teaspoonful of cinnamon, sugar, cloves and English cloves.

Mix the spices and vanilla. Add half of the mixture made in hot coffee, and the other half in hot milk.

4. Thai cold coffee
A very good recipe for a cold coffee.


& # 8211 2 teaspoons of cardamom
& # 8211 4 teaspoons sugar
& # 8211 4 teaspoons whipped cream
& # 8211 1 teaspoon almond extract.

Use your favorite method to make 4 cups of coffee, then add the cardamom. Mix the sugar and almond extract with the hot coffee until it dissolves, then let it cool. Half fill 4 glasses with crushed ice, then pour the cooled coffee. Add a teaspoon of whipped cream to each glass just before serving.

5. Coffee with white chocolate

You don't always have to use dark chocolate when making coffee. White hot chocolate is particularly relaxing and good. This is a very creamy recipe.


& # 8211 100 grams of chopped white chocolate
& # 8211 2 cups of milk
& # 8211 2 cups of hot coffee
& # 8211 frisca.

Heat the milk and chocolate in a saucepan until it melts and makes a cream. Add the coffee and serve with whipped cream on top.

6. Cold coffee with cinnamon and caramel

Add cinnamon before cooking to give this recipe more flavor. Stir well to melt the caramel syrup.


& # 8211 6 teaspoons of coffee
& # 8211 ½ teaspoon of cinnamon
& # 8211 3 tablespoons caramel syrup.

Mix cinnamon with coffee and then prepare it according to your preferred method. Add the caramel syrup and stir until dissolved. Let it cool and then serve with ice cubes, adding milk or sugar for an even more delicious taste.

7. Miland Cappuccino Way
If you like chocolate, you will love this espresso. You can't go wrong with a recipe that also contains chocolate and caramel, especially if it's a cappuccino.


& # 8211 2 cups of espresso
& # 8211 1 cup of chocolate syrup
& # 8211 1 cup caramel syrup.

Mix all the ingredients and top up with hot milk. Add a little milk foam on top.

8. Irish coffee
A classic Irish coffee recipe. It is usually served with a thick layer of whipped cream on top.


& # 8211 a cup of hot coffee
& # 8211 35 ml of Irish whiskey
& # 8211 a teaspoon of sugar.

Mix all the ingredients and then serve the drink with whipped cream, according to your preferences.

9. Orleans coffee cocktail

A coffee that will impress you at parties. Maybe a little spectacular for a typical morning coffee, but a wonderful recipe when you want to serve coffee cocktails to your friends.

& # 8211 a cup of coffee
& # 8211 or orange
& # 8211 1 teaspoon brandy
& # 8211 1 teaspoon Benedictine (French liqueur)
& # 8211 3 whole cloves.

Take an orange peel and put the cloves on it. Put it in a glass, and add the brown sugar. In a saucepan, heat the brandy and Benedictine. Put them in the glass, over which pour the coffee and serve.

10. Coffee with honey
Using natural sweeteners such as honey, your coffee will have a completely different flavor.


& # 8211 2 cups of hot coffee
& # 8211 ½ cup of milk
& # 8211 4 teaspoons of honey
& # 8211 a teaspoon of cinnamon.

Put everything in a saucepan and let it heat up, but be careful not to start boiling. Stir until the honey dissolves and serve.

Heat the whipped cream until it reaches boiling point. Add the broken chocolate pieces and mix until it melts completely. Leave it to cool for a few hours, then mix it until it doubles in volume.

Then incorporate the mascarpone and mix well to blend.

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".

Biscuit Cake with Chocolate Cream and Rum

Rub the yolks with the sugar then mix with the starch and gradually add the milk. Put on the fire and let it boil, stirring constantly, until it thickens and becomes like a pudding. At the end we add the vanilla sugar and the rum essence and we take it off the fire adding the butter cut into pieces. Stir until the butter melts and is well incorporated into the cream. Let cool slightly but not completely.

Melt the chocolate on a steam bath and add it to the cream above, stirring until smooth.

For assembly we need a tray on which we will place the biscuit cake.

In a plate we gradually put the milk in which we added sugar and rum essence.

We pass the biscuits through the milk one by one and place them in the tray.

Spread a layer of cream over the biscuits, then another layer of biscuits soaked in milk, then the cream and so on until we finish the biscuits and cream. (I had 3 × 6 biscuits and 6 layers)

For the icing, melt the chocolate together with the butter on a steam bath and spread it on the last layer of biscuits.

Scrape biscuits and kinder chocolate on top

Keep the biscuit cake in the fridge for at least two hours before serving.

My pictures were taken after about an hour in the fridge but they look much better the next day when the cream is completely hardened.

Video: De Phazz - Death by Chocolate