Persimmon fruit ( Khaki ) biscuit

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:

  1. Mix together eggs, vanilla and brown sugar into a smooth foam.
  2. Add Persimmon fruits and brown rum, mix it together for abouth 15 sec. ( at the lowest level ).
  3. Add white and carob flour, 3 big spoons of milk, lemon juice, orange peel and baking powder.
  4. Mix it until you get smooth dough.
  5. Add walnuts and mix it together.
  6. Add dough into a baking tin and bake it approx. 40 minutes at 180°C.

Dressing:

  1. Melt together butter, sugar, milk and chocolate until you get nice smooth mixture.
  2. When a dough is baked, pour it with 7 big spoons of milk and with melted chocolate.
  3. Wait until chocolate is cooled ( approx. 30 minutes ).

Sacher cake

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:

  1. Preheat the oven to 200°C.
  2. Melt chocolate and butter in a double boiler over hot water.
  3. Remove it from heat and let the mass cool off and add rum.
  4. Add the powdered sugar and the egg yolks little by little while carefully stirring.
  5. Beat the egg whites and add the white sugar. Mix into the batter and add the flour gradually while constantly stirring.
  6. Pour batter into a greased spring form pan. Bake at 180°C for 50 to 60 minutes.
  7. Allow the cake to cool completely before removing from pan and before icing.
  8. Once cool remove the cake from pan then slice horizontally.
  9. Warm the apricot jame and insert a filling of warm pureed jam between the layers.

Icing:

  1. 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 mousse

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:

  1. Beat in steel bowl the egg yolks and castor sugar together until you get pale yellow mixture.
  2. 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.
  3. Melt chocolate and coffee over hot water and then add butter and orange peel and mix until you get soft mass.
  4. Beat the chocolate into eggs yolks.
  5. Beat the whites, salt and white sugar into snow and add snow into a chocolate mixture.
  6. Mix softly
  7. Refrigerate for at least 2 hours, recommended over night .

 

Walnut and chocolate croissants

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:

  1. Mix all ingredients for dough together into a smooth mass.
  2. Form the mass into a small croissants
  3. Bake 20 minutes at 200 º C
  4. Break chocolate into small chunks add butter and milk into a container. Heat the mass until all the chocolate is malted
  5. Dip tips of croissants to chocolate and wait for chocolate to harden.

 

 

 

 

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