Chocolate cakes
Preparation: 20 minutes
Preparation of dessert: 10 minutes
• 2/3 cup of flour;
• 1/2 cup unsweetened cocoa powder;
• 1h. a spoon of baking powder;
• 1/2 h, spoons of salt;
• 2 glasses of unsweetened thawed cherries;
• 2 cups of sugar;
• 1/2 cup of water;
• 1/2 tsp almond extract;
• 3/4 cup (110 g) of chocolate chips;
• 3 tbsp. spoon unsalted butter;
• 2 large eggs;
• 2 proteins of large eggs;
• 3/4 cup skimmed whipped cream for decoration;
• vegetable oil for frying
Preheat the oven to 175 ° C Fill a square pan with a size of 45 x 45 cm so that the foil hangs 2.5-5 cm from the two sides of the pan. Lubricate the baking sheet and foil with oil. In a bowl, whip the first 4 ingredients and set aside for a while. Mix cherries, 1% cup sugar, water and almond extract in a small heavy saucepan over medium heat. Cover and simmer for 8 minutes, stirring occasionally so that the cherries become soft and the juice is formed. Slightly cool, and then mix in a blender until a smoothie is formed. Put it aside. Place a large metal bowl on a saucepan with slowly boiling water, place 1/2 cups of chocolate chips and butter in a bowl and stir until the ingredients melt. Remove the bowl from the pan. Using a whisk, add, lightly whipping, in a creamy-chocolate mixture of 3/4 cup cherry sauce, the remaining 3/4 cup sugar, eggs and egg whites. Then add the flour. Transfer the dough into a prepared frying pan. Sprinkle the dough of the remaining 1/4 cup chocolate chips. Bake for about 30 minutes, then use a toothpick to check if the dough is ready: the damp pieces of dough should not remain on the toothpick. Remove the baking sheet from the oven and completely cool the baking. These cakes can be prepared on the eve of the celebration. Keep them covered, at room temperature. Cherry sauce put in the fridge. Holding the ends of the foil hanging from the baking tray, carefully shift the pastry from the baking tray. Cut into 12 pieces. Before serving lightly pour each cake with cherry sauce and decorate with cream. Immediately submit.
Nutritional value of one portion of dessert (1 cake, 1 tablespoon of cherry sauce and 1 tablespoon of whipped cream):
• 28% fat (7.1 grams, 4 g saturated fats)
• 65% carbohydrates (41.3 g)
• 7% protein (4 g)
• 2.8 g of fiber
• 42 mg of calcium
• 1.5 mg of iron
• 164 mg of sodium.
With these chocolate cakes you get a double dose of cherries - they are used to make the dough juicy (instead of fat), and to make the sauce (as a delicious decoration). If you are going to present these cakes as a gift to the hostess of the party, pack them in a gift box with beautiful parchment paper. Do not forget to attach a small jar of cherry sauce.
Chocolate-coffee ice cream with egg cocktail and chocolate fondant
This elegant dessert looks impressive, and is prepared very simply. Measure the right amount of each type of ice cream immediately before using it in dessert: during this time, ice cream will just have time to thaw to the required consistency. If you are going to bring this dessert with you to the party, place it with ice packs so that it does not melt on the road, and when you come to visit, immediately put it in the freezer - until the time of dessert.
Preparation: 20 minutes
Preparation of dessert: 5 minutes
Freezing time: 6.5-10 hours
• 2 cups of low-fat vanilla ice cream;
• 2 teaspoons of bourbon or dark rum;
• 1/2 teaspoon ground nutmeg;
• 1/2 tsp chopped roasted unsalted almonds;
• 1/4 cup of grated chocolate;
• 3 cups of coffee ice cream with low fat content;
• 4 cups of low-fat chocolate ice cream;
• 1/2 cup unsweetened cocoa powder;
• 1/2 cup of natural maple syrup;
• 1 tbsp. a spoonful of whole milk;
• vegetable oil
Lubricate the metal mold with a size of 23 x 10 x 5 cm (in order to keep the kitchen film in place). Fold the shape with a kitchen tape so that the ends of the film hang from the edges of the mold by 5-8 cm. Quickly, to prevent the ice cream from melting, mix the vanilla ice cream, bourbon or rum and nutmeg in a medium bowl. Spoon the mixture with an even layer into the prepared form. Sprinkle ice cream with half of almonds and half the amount of grated chocolate. Freeze the first layer of ice cream for 45 minutes. Remove from the freezer and add a layer of coffee ice cream. Sprinkle with the remaining almonds and grated chocolate. Freeze for 45 minutes. Take out of the freezer and lay out a layer of chocolate ice cream. Cover and refrigerate for about 4 hours or overnight. In the meantime, put a small heavy saucepan on a small fire and use a whisk to mix cocoa powder and maple syrup, heating for about 5 minutes, so that the cocoa is completely dissolved, and the mixture is slightly thickened. Whisk the mixture with a whisk, add the milk. Sauce can be prepared on the eve, cover and put in the fridge, and before use, warm up. Before serving, unfold the ice cream and shift to a smart dish. Cut into 12 pieces and spread on plates. Pour the sauce.
Nutritional value of one portion of dessert (1/12 ice cream and 1 tablespoon of sauce):
• 31% fat (9.2 g, 3.7 g saturated fats)
• 59% carbohydrates (41.3 g)
• 10% protein (6.6 g)
• 2.2 g of fiber
• 145 mg of calcium
• 1.2 mg of iron
• 68 mg of sodium.
Jelly from champagne with spicy oranges
Preparation: 15 minutes
Preparation of dessert: 7 minutes
Cooling time: 2 hours
• 3 oranges;
• 3/4 cup sugar;
• 2 sachets of gelatin;
• 1 cup of boiling water;
• 2 glasses of cold champagne or other sparkling wine;
• 1/2 cup orange confiture;
• 1/2 tsp ground cinnamon;
• 1/8 tsp of ground cloves;
• vegetable oil (to save - in the form of a spray)
Scrub the 6 disposable cups (volume about 230 ml) with vegetable oil. Peel oranges from peel and white flesh. Above the bowl, to preserve the juice, divide the oranges into slices; leave slices and juice in a bowl. Whisk sugar and gelatin in a medium bowl. Add boiling water and vigorously shake for about 2 minutes, so that the gelatin and sugar are completely dissolved, and a lush foam is formed. Pour the juice from a bowl with oranges into a gelatin mixture and whisk. Cool the gelatin mixture in the refrigerator for about half an hour, so that it becomes a little warm, stirring occasionally. Add cold champagne, whisking the mixture with a whisk. Pour the gelatin mixture into prepared cups. Cover each glass and cool in the refrigerator until the jelly hardens (from 2 hours to 1 day). In the meantime, mix the confit, cinnamon and cloves in a small heavy saucepan over medium heat, heating for about 5 minutes until the mixture boils. Remove from heat and cool completely. Add the orange slices and mix. Before serving, lay the jelly on the dessert plates, cutting or turning the plastic cups. Next, place the orange mixture on the plates and serve immediately.
Nutritional value of one portion of dessert (1 jelly, 1/2 orange, 4 tsp of confiture):
• 0% fat (0.1 g, 0 g saturated fats)
• 96% carbohydrates (51.9 g)
• 4% protein (2.7 g)
• 1.9 grams of fiber
• 40 mg of calcium
• 0.2 mg of iron
• 20 mg of sodium.
Foam for this delicious dessert can be prepared by vigorously whipping with sugar, boiling water and gelatin. Chilled champagne should be added only after the gelatin mixture has cooled down, so that the bubbles of champagne - an important component of this dessert - do not disappear.