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Very juicy and seasonal biscuit.
Ingredients:
Dough:
- 500g Persimmon fruits ( Khaki )
- 6 full big spoons of white flour
- 6 big full spoons of Carob flour
- 1 big spoon of vanilla sugar
- 5 big spoond of brown sugar
- milk ( 10 big spoons )
- 2 big spoons of home rum ( brown rum )
- 1 big spoon of lemon juice
- 3 eggs
- ¼ of orange peel
- 1 baking powder
- butter ( for coating )
- 4-5 big spoons of ground walnuts
Dressing:
- ½ of black chocolate ( 70 % )
- 4 big spoons of milk
- 1 big spoon of vanilla sugar
Directions:
Dough:
- Mix together eggs, vanilla and brown sugar into a smooth foam.
- Add Persimmon fruits and brown rum, mix it together for abouth 15 sec. ( at the lowest level ).
- Add white and carob flour, 3 big spoons of milk, lemon juice, orange peel and baking powder.
- Mix it until you get smooth dough.
- Add walnuts and mix it together.
- Add dough into a baking tin and bake it approx. 40 minutes at 180°C.
Dressing:
- Melt together butter, sugar, milk and chocolate until you get nice smooth mixture.
- When a dough is baked, pour it with 7 big spoons of milk and with melted chocolate.
- Wait until chocolate is cooled ( approx. 30 minutes ).
Is chocolate cake invented by Franz Sacher in 1832.
Ingredients:
Dough:
- 130 g of butter
- 130 g of dark chocolate ( 70% of cacao )
- 100 g of powdered sugar
- 6 eggs
- 80 g of white sugar
- 130 g of white flour
- apricot marmalade ( one big glass – 500g )
- 0’2 dcl of rum
Icing:
- 150 g of chocolate
- 75 grams of coconut shortening ( or butter )
Directions:
Dough:
- Preheat the oven to 200°C.
- Melt chocolate and butter in a double boiler over hot water.
- Remove it from heat and let the mass cool off and add rum.
- Add the powdered sugar and the egg yolks little by little while carefully stirring.
- Beat the egg whites and add the white sugar. Mix into the batter and add the flour gradually while constantly stirring.
- Pour batter into a greased spring form pan. Bake at 180°C for 50 to 60 minutes.
- Allow the cake to cool completely before removing from pan and before icing.
- Once cool remove the cake from pan then slice horizontally.
- Warm the apricot jame and insert a filling of warm pureed jam between the layers.
Icing:
- Melt chocolate and coconut shortening in a double boiler over hot water and cover the top and sides of the cake with the warm (not hot) icing.
Chocolate and delicious experience
Ingredients:
- 4 eggs yolks
- 4 eggs whites
- 100g castor sugar
- 3 big spoons of strong coffee
- 170g softened butter
- 2g of orange peel
- 1 spoon of white sugar
- 1 pinch of salt
- 1 and 1/2 70% chocolate
Directions:
- Beat in steel bowl the egg yolks and castor sugar together until you get pale yellow mixture.
- Place the bowl over the almost simmering water and continue beating for 4 minutes, then put the bowl into a cold water and mix for 4 minutes until the mixture is cool again and it will have the structure of mayonnaise.
- Melt chocolate and coffee over hot water and then add butter and orange peel and mix until you get soft mass.
- Beat the chocolate into eggs yolks.
- Beat the whites, salt and white sugar into snow and add snow into a chocolate mixture.
- Mix softly
- Refrigerate for at least 2 hours, recommended over night .
Easily and quickly. Cookies can be any shape you like! Invent your own shape and be creative.
Ingredients:
Dough:
- 25 dag of butter
- 35 dag of white flour
- 5 dag of brown sugar
- 5 dag of vanilla sugar
- 1 egg
- 10 dag of melt nuts
Dressing:
- 250 g of chocolate
- 2 large spoons of butter
- 6 large spoons of milk
Directions:
- Mix all ingredients for dough together into a smooth mass.
- Form the mass into a small croissants
- Bake 20 minutes at 200 º C
- Break chocolate into small chunks add butter and milk into a container. Heat the mass until all the chocolate is malted
- Dip tips of croissants to chocolate and wait for chocolate to harden.
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