Chocolate mousse
On the blueberry jelly.
For 4 servings of the recipe:
For blueberry jelly:
• 3 table. spoons of granulated sugar
• 125 ml of berry juice
• 1 table. spoon of lemon juice
• 250 grams of frozen blueberries
• 1 teaspoonful. spoon of starch
For chocolate mousse:
• 125 g of bitter chocolate
• 2 table. spoons of berry syrup
• 1 egg
• 2 table. spoons of granulated sugar
• 100 ml of cream
Sugar is melted in a saucepan to make the caramel golden. Pour berry and lemon juice. Add berries and bring to a boil. Starch diluted into 1 table. spoon of water and pour into the blueberry mass. To decompose into 4 glasses. Chocolate to break and, adding syrup, melt on a hot water bath. Separate the yolk from the protein and beat it with 1 table. a spoonful of sugar. Stir to the cooled chocolate. Cream to shake. Protein whip with 1 table. a spoonful of sugar. First mix the cream with chocolate, then the protein. Mousse put on a blueberry jelly and put for 3 h in the refrigerator.
Preparation: 3 h 25 min
In 1 portion 390 kcal. 5 g of proteins, 20 g of fat, 41 g of carbohydrates
Chocolate pudding
Under almond caramel.
For 4 servings of the recipe:
• 100 g of bitter chocolate
• 300 ml of milk
• 2 pinch of vanillin
• 1 egg yolk
• 3 table. spoons of granulated sugar
• 1 table. spoon of starch
• 1 egg white
• 70 ml cream
• 5 table. spoons of berry syrup
• 75 g of almond cookies
Chocolate to break. Boil the milk, add the vanillin, put the chocolate and melt it in the milk. Whisk the yolk with 1 table. with a spoonful of sugar, and mix in the milk and starch. Bring to a boil, remove from heat, whip and mix protein. Allow to cool. Cream the shake and put into the cream. In a frying pan, melt 2 tablespoons of sugar to make caramel. Pour 2 tablespoons of syrup and spread the caramel into 4 molds. Pudding mass put on top and put on 30 min in the cold. Cookies crumble and soak 3 table, spoons of syrup. Spread it on a pudding and put it on the fridge for another 3 h.
Preparation: 3 h 30 min.
In 1 portion 490 kcal, 9 g of protein. 23 g fat, 55 g carbohydrates
Chocolate pyramids
With a crispy biscuit biscuit.
For 4 servings of the recipe:
• 225 g of bitter chocolate
• 3 table. spoons of orange juice
• 2 table. spoons of black coffee
• 2 eggs
• 2 table. spoons of sugar
• 120 ml cream
• 30 g of biscuit biscuits
• 1 teaspoonful. a spoonful of butter
Chop 125 g chocolate and melt, adding 2 tablespoons of juice and coffee. Egg yolks separated from proteins and whipped with 1 table, a spoonful of sugar. Cream and whisk together separately with 1 table, a spoonful of sugar. To the chocolate, first mix the yolks, then the cream and squirrels. Put the mass in a foil-lined form and put it in the cold for 3 hours. Cookies crumble and sprinkle 1 table. spoonful of juice. Boil the remaining cream and melt in them 100 g of chocolate along with the butter. In the molds on the cream put the cookies and pour the chocolate mass. Chill for 2 hours, then put on plates.
Preparation: 25 min.
In 1 portion 510 kcal. 10 g of protein, 32 g of fat, 44 g of carbohydrates
Pancakes with chocolate
Favorite delicacy in the new performance.
For 4 servings of the recipe:
• 80 g of flour
• 1 teaspoonful. spoon of starch
• salt
• 1 table. a spoonful of vanilla sugar
•2 eggs
• 50 ml of mineral water
• 4 teas. tablespoons butter
• 100 g of bitter chocolate
• 80 ml cream
• 2 table. spoons of berry syrup
• 1 table. a spoonful of cocoa powder and powdered sugar
For pancakes, mix flour, starch, a pinch of salt, vanilla sugar, eggs, milk and mineral water. Leave for 30 minutes. Heat the oven to 70 °. In butter in a frying pan bake 8 pancakes. Finished pancakes to put in the oven. For the cream sauce, heat and dissolve the chocolate in them. Cook for 2 minutes, remove from heat and mix the syrup. Pancakes coated with sauce, rolled into rolls and chopped. Sprinkle with cocoa powder and powdered sugar.
Preparation: 1 hour 15 minutes
In 1 portion 390 kcal, 9 g of protein, 23 g of fat, 36 g of carbohydrates
Chocolate cakes
With pears.
20 pieces
For a recipe test:
• 460 g of canned pears
• 1 pack of dry mixture for making chocolate cake
• 150 g of butter or margarine
3 eggs
100 ml of milk
For filling:
• 500 ml cream
30 g of powdered sugar
4 bags of creamer
2 bags of vanilla sugar
500 ml thick sour cream
50 g chocolate
cocoa powder
Heat oven to 180 °. Grush the pears on a sieve, collect 50 ml of juice. With a sharp knife, cut into pears thin slices. Add the butter, eggs and milk to the chocolate cake mix. Stir thoroughly and beat with a mixer at the lowest speed. Put the dough in a deep baking tray, greased, and level. On the dough with an equal interval put the cut pears, as in the photo, and slightly press. Bake for 30 minutes. Remove the baking sheet from the oven and allow the dough to cool. Chocolate melt, put in a plastic bag, cut off the corner and squeeze out onto parchment in the form of arbitrary patterns. Let it freeze. Mix the cream with sugar powder, fixer and vanilla sugar. Good shake. Add sour cream and pear juice. Shake again. Put the cream in a pastry bag and squeeze out the pears in the form of roses. Sprinkle with cocoa powder and decorate with chocolate ornament.
Preparation: 55 min.
In one serving 420 kcal. 5 g of protein, 33 g of fat, 12 g of carbohydrates
Cheesecake
With black grapes.
14 servings
For the test:
• 200 g of flour
• 150 g of chilled butter
• 75 g of ground hazelnut
• 3 table. spoons of sugar
• 1 yolk
• dried peas for baking the base of dough
For filling the recipe:
• 500 g black kishmish
• 125 ml of white wine
• 110 g of sugar
• 250 g of mascarpone
• 200 g low-fat cottage cheese
• ground cinnamon
In a bowl, combine the flour, sliced butter, nuts, sugar, yolk and 60 ml of cold water. Knead the dough. The form is lined with paper for baking. Roll the dough and put it in the mold, making the edge. Put it into the cold for 15 minutes. Heat the oven to 220 °. The basis of the test is covered with a sheet of baking paper, from above to spill the peas. Bake for 15 minutes. Then remove the paper and peas and bake for another 10 minutes. Allow to cool. Prepare the grapes. Wine boil with 60 g of sugar on low heat for 5 minutes with stirring. Then put the grapes and cook for 2 minutes. Arrange berries in a bowl with a whisk, syrup cook for 2 more minutes, fill them with berries and leave for 30 minutes. Mascarpone mixed with cottage cheese, 50 g of sugar and a pinch of cinnamon. Put on the finished cake from above to distribute berries.
Preparation: 1 hour 15 minutes
In 1 serving 320 kcal, 7 g of protein, 20 g of fat, 28 g of carbohydrates
Mandarin cake with tender cream
It takes considerable time to cool down, so prepare a treat is the day before.
12 servings
For the test:
• 6 eggs
125 g of granulated sugar
• 1 packet of vanilla sugar
• 1 teaspoonful. spoon of grated lemon zest
125 g of flour
2 teas. spoons of baking powder
50 g of starch
For a prescription cream:
• 20 g of gelatin
• 400 g of dietary cottage cheese
• 100 grams of yogurt
• 5 table. tablespoons of powdered sugar
• 2 bags of vanilla sugar
• 400 g of canned mandarin
250 ml cream
Heat oven to 180 °. Whisk egg yolks with 100 g of sugar, vanilla sugar and zest. Protein whip with 1 table. a spoonful of sugar and combine with the yolk mass. Sift flour with starch and baking powder on the egg mass and mix. Put the dough in a mold, smooth and bake for 35-40 minutes. The cooled biscuit cut into two cakes. Wash gelatin. Cottage cheese mix with yoghurt, 3 table, spoons of powdered sugar and vanilla sugar. Gelatin squeeze, heat, mix with 2 tablespoons of curd cream, then combine with the rest. When the mass starts to solidify, whip the cream and 3/4 add to the cream. Mix with tangerines (12 slices postpone) and lay out on the lower cake. Cover with a second cake, lightly press and put in the cold for 6 hours. Sprinkle cake with sugar powder, decorate with whipped cream and mandarin slices.
Preparation: 1 h 35 min.
In 1 serving 380 kcal, 11 g of protein, 20 g of fat, 37 g of carbohydrates
Chocolate roll
With a creamy-nut cream.
For 16 servings
For a recipe test:
• 4 eggs
• 100 g of granulated sugar
• 1 pinch of vanillin
• 80 g of flour
• 2 table. spoons of cocoa powder
• 1 table, a spoonful of starch
For cream:
• 100 g of granulated sugar
• 2 teaspoonfuls. spoons of sugar syrup
• 200 ml of cream
• 10 g of butter
• 30 g of bitter chocolate
• Vanillin at the tip of the knife
Heat the oven to 200 °. Separate the yolks from the whites and beat them with 4 tablespoons of warm water, 50 g of sugar and a pinch of vanillin. Proteins beat up with 50 grams of sugar and put on a yolk mass. Mix the flour, cocoa powder, starch and mix to the egg mass. The dough should be kneaded and laid flat on a baking sheet lined with baking paper. Put in the oven for 10 minutes. Prepared biscuit tipped on a sugar-coated towel, remove the paper. Biscuit rolled into a roll and let cool. Sugar with stirring caramelize. Stir the syrup, 40 ml of cream and butter. Add chocolate and vanillin. The resulting mass of pour on a sheet of foil and let it freeze. Beat 160 ml of cream. Frozen chocolate glaze to grind in a mixer, adding 3 table, spoons of cream. Then mix the remaining cream. Sponge the biscuit and cover it with a thick cream. Roll again into a roll and put it in the fridge for 2 hours. If desired, sprinkle with powdered sugar and chocolate chips.
Preparation: 2 hours 55 minutes
In one serving 200 kcal. 4 g of protein, 9 g of fat, 26 g of carbohydrates
Pumpkin pie
This enchanting masterpiece of confectionery art will amaze the imagination of even the most sophisticated gourmets.
14 servings
For a recipe test:
• 50 g of butter
• 100 g of sugar
• 15 g of chopped almonds
• 1 packet of vanilla sugar
• grated 1/2 peel of orange
• 1 yolk
• 150 g of flour
• 1 table. spoon of ground fried pumpkin seeds
• salt
For the pumpkin filling of the recipe:
• 150 g of brown sugar
• 30 g of honey
• 100 ml of white wine
• 50 ml of orange juice
• 15 grams of ginger (cut into slices)
• 3 buds of cloves and cardamom boxes
• 1 packet of vanilla sugar
• 10 ml of rose water
• 300 g of pulp pulp (cubes)
For cheese mass:
• 300 g of fat curd cheese
• 3 table. spoons of sugar
• 1 table. a spoon of brown sugar
• 1 egg
• 50 g of concentrated milk
• 175 g pumpkin puree
• 1 teaspoonful. cornstarch spoon
• 1 pinch of cinnamon
• 1 packet of vanilla sugar
• 4 drops of rose oil
To sprinkle the recipe:
• 1 table. spoon of ground fried pumpkin seeds
• 65 g of sugar
• 150 g of flour
• salt
• grated peel 1/2 lemon
• 85 g of butter
Mix butter with sugar, almonds, vanilla sugar, orange peel and yolk. Add flour, pumpkin seeds and 1 pinch of salt, quickly knead the dough. Turn it into food film and place for 1 hour in the refrigerator. The ingredients listed, except for rose water and pumpkin, bring to a boil and cook over a low heat for 30 minutes. Fold it back in a sieve, collect the syrup and bring it back to a boil. Add rose water and pumpkin, let it stand to soften. Let cool and discard on a sieve. Heat the oven to 160 °. The bottom of the demountable form with a diameter of 28 cm is lined with baking paper and roll out dough on it. Around to establish the mold edge. The bake should be baked for 12 minutes. Heat the oven to 200 °. Chest curd cheese with sugar. Separately mix the egg, concentrated milk and pumpkin puree. Combine it with sweet cheese cheese. Combine the starch with spices and mix with pumpkin cubes to the cheese mass. Stuff the filling on the basis of the dough, put in the oven and bake for 15-20 minutes. Mix the ground pumpkin seeds with sugar, flour, 1 pinch of salt and lemon zest. Dissolve the butter and mix everything, rubbing with your fingers, into a fine buttery crumb. Pour the cake to the resulting crumb, put in the oven and bake another 40 minutes.
Preparation: 2 hours
In one serving 380 kcal. 7 g of protein, 12 g of fat, 58 g of carbohydrates