Separate the egg whites from the yolks. We put the latter with the sugar in a bowl and mix them until they become like a cream. Add the oil, little by little, then the ness, liqueur and brandy.
Mix the flour with the baking powder and add it to the yolk cream. We also add finely ground walnuts.
Beat the egg whites with a pinch of salt and incorporate them into the cream above.
The obtained composition is placed in a tray lined with baking paper and baked over low heat for 40 minutes.
For the syrup mix the ness with the brandy and syrup the baked top while it is still hot.
Melt the chocolate with butter and milk over low heat. Homogenize and leave to cool.
Pour the icing over the completely cooled top and put it in the fridge until it hardens.
Out of love for coffee
I look forward to gathering the whole family for the holidays and to enjoy in peace a story and a food that will delight our souls and taste buds. So until it's time to sit down, it's time for a few rehearsals. And that's how I discovered a wonderful cream that lets itself be pampered exactly as it is or if you want to take everything to another level, let the cream sink into a fluffy countertop. Whatever option you choose, I promise you will not be left with regrets.
Simple, short and to the point the necessary ingredients are 3 in number:
It's enough to list the ingredients and realize that you can't go wrong.
So I made two servings of espresso coffee, so that all the aroma of the coffee was concentrated to the maximum to give a strong character to my dessert.
I poured the hot coffee over the chopped chocolate and in a few energetic movements the sweetness of the chocolate began to flirt with the enticing taste of the coffee. The result was a wonderful, balanced and fragrant sauce.
Over the mascarpone cheese I added a drop of sauce and mixed until completely incorporated. I got a sour cream with a divine taste that coffee lovers will fall in love with right away.
Oh and one more thing, I know it's hard, but if you have a little patience to cool the cream for an hour, the joy of the tasting will be just right.
The best chocolate! Homemade chocolate!
I don't know how you remember. homemade chocolate, but I remember the unmistakable taste of cocoa and roasted walnuts, which my mother puts in the oven the day before and leaves them to dry up on the kitchen cupboard, so that no one can touch them. I was very good the day my mother made chocolate and as a reward she lets me lick the bowl in which the miracle happens. It was as if I were in the paradise of sweets. and I assure you there was almost no need to wash it. It shone from so much licking!
Homemade chocolate has a universal reputation, but in Romania it has represented for many of us the supreme sweet. Compared to the commercial one, the house version is tastier, healthier, very fresh, and it's made with a lot of love. There are many variants for homemade chocolate, more and more interesting combinations, but homemade chocolate with nuts and powdered milk it will always remind you of childhood.
Although the recipe is simple, water, sugar, milk powder, cocoa, hazelnuts or walnut kernels, the quantities must be observed with sanctity. If you are on the first try of the recipe, we advise you to have strong nerves, you may not succeed at first. The secret is that the final product should be neither too dry nor too soft (as in the advertisement.) In short, to have the perfect consistency!
You don't have to have a specific reason to make homemade chocolate. You need good mood and patience. The result will brighten your day!
photo: © Kimberly Reinick - Fotolia.com
Cover 3 trays with baking paper and transfer the composition in a pouch with a round dui to the plate and put small piles, taking care to be spaced apart because they will stretch when baked.
Bake the cookies for 10-12 minutes at 180 ° C, until lightly browned on the edges. Do not bake them anymore because they will be very hard. The next day, if they remain, they will melt much longer. Enjoy!
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Top I: In a bowl, rub the butter with the sugar. Add in turn the 3 egg whites (unbeaten) mixing well after each, and at the end the flour and cocoa sifted together. Bake paper in a 28 X 43 cm tray and decorate as you like (stripes, borders, lines, circles, dots, etc.) - if you think the paste is hardening and you can't draw, hold the bag under hot water jet for 1-2 minutes. Put the tray in the freezer until the pasta is frozen. When the decorations are frozen, turn on the oven at 240C.
Top II: In a bowl, sift together the almond flour, cake flour and powdered sugar. Add in turn the 6 yolks, mixing well after each one. Beat the 3 egg whites separately together with the 10 gr of sugar. Add over the yolks in 3 rows, and at the end the melted butter. The dough obtained is poured over the frozen decorations and baked for 6-8 minutes. Don't let it burn anymore! Remove from the oven, leave to cool a bit and powder with sugar and turn over on the work table. Cut a circle with a diameter of 20 cm and sides for the tray - when covering the tray make sure that the decorations are on the outside. From this moment you can fill it with whatever cream / s you want.
Chocolate cheesecake: In a bowl, rub the cream cheese with the 170 gr of milk chocolate. Add condensed milk and mix well. Half of the cream obtained is put in another bowl and over the remaining cream add the 170 gr of dark chocolate. The two creams are placed alternately - 2 tablespoons of each I put. When you have finished the creams, put the cake in the fridge for at least 2 hours.
Chocolate foam: Heat 120 ml of liquid cream in a kettle and pour over 170 gr of broken white chocolate. Stir until cool and thicken a little. Separately beat the foam 240 ml liquid cream. Take a little whipped cream and mix with melted chocolate. The chocolate mixture is then poured over the whipped cream and mixed lightly, filling the rest of the cake. Decorate to your liking!
The chocolate love cake is served cold, powdered with cocoa or garnished with fresh fruit.